Improving food quality with novel food processing technologies /

"Improving food quality, specifically properties such as rheological, physicochemical, and sensorial aspects, is always a goal of food and beverage manufacturers. During the past decade, novel processing technologies including high hydrostatic pressure (HHP), ultrasound, pulse electric field (P...

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Detalles Bibliográficos
Clasificación:Libro Electrónico
Otros Autores: Tokuşoǧlu, Özlem (Editor ), Swanson, Barry Grant, 1944- (Editor )
Formato: Electrónico eBook
Idioma:Inglés
Publicado: Boca Raton : CRC Press, 2014.
Temas:
Food industry and trade > Sanitation.
Processed foods.
Food > Preservation.
Food Preservation
Aliments > Industrie et commerce > Salubrité.
Aliments transformés.
Aliments > Conservation.
BUSINESS & ECONOMICS > Industries > General.
Food industry and trade > Sanitation
Food > Preservation
Processed foods
voedselkwaliteit
food quality
voedselverwerking
food processing
voedseltechnologie
food technology
voedselveiligheid
food safety
gezondheidsvoedsel
health foods
Food Quality and Safety
Kwaliteit van levensmiddelen, voedselveiligheid
Acceso en línea:Texto completo
Tabla de Contenidos:
  • Part 1. Introduction
  • part 2. Improving food quality with high-pressure processing
  • part 3. Improving food quality with pulsed electric field technologies.

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