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A comprehensive guide to processed foods /
"This book provides a comprehensive guide to a range of food processing methods that are relevant to food scientists who are beginning to specialize in the area of food processing. It has been written in collaboration with researchers and professors from different countries who are experts in t...
| Clasificación: | Libro Electrónico |
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| Otros Autores: | |
| Formato: | Electrónico eBook |
| Idioma: | Inglés |
| Publicado: |
New York :
Nova Science Publishers, Inc.,
[2020]
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| Colección: | Food Science and Technology Ser.
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| Temas: | |
| Acceso en línea: | Texto completo |
| Sumario: | "This book provides a comprehensive guide to a range of food processing methods that are relevant to food scientists who are beginning to specialize in the area of food processing. It has been written in collaboration with researchers and professors from different countries who are experts in the field of food processing. The book covers area such as : high pro-cookies processing, application of pulsed electric field in liquid food processing, foam mat drying of pineapple juice, engineering aspects of confectionery coating in baked products, food emulsion, minimally processing of potato and yam slices, a guide to differently processed Asian rice products, tumbling and massaging as a tool in reformed meat processing and finally a chapter dealing with food processing contaminants and their mitigation strategies was included"-- |
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| Descripción Física: | 1 online resource. |
| Bibliografía: | Includes bibliographical references and index. |
| ISBN: | 9781536173093 1536173096 |