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Thermal technologies in food processing /
Thermal technologies have long been at the heart of food processing. The application of heat is both an important method of preserving foods and a means of developing texture, flavour and colour. An essential issue for food manufacturers is the effective application of thermal technologies to achiev...
| Call Number: | Libro Electrónico |
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| Other Authors: | |
| Format: | Electronic eBook |
| Language: | Inglés |
| Published: |
Boca Raton, Fla. : Cambridge, England :
CRC Press ; Woodhead Pub.,
2001.
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| Series: | Woodhead Publishing in food science and technology.
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| Subjects: | |
| Online Access: | Texto completo |
| Summary: | Thermal technologies have long been at the heart of food processing. The application of heat is both an important method of preserving foods and a means of developing texture, flavour and colour. An essential issue for food manufacturers is the effective application of thermal technologies to achieve these objectives without damaging other desirable sensory and nutritional qualities in a food product. Edited by a leading authority in the field, and with a distinguished international team of contributors, Thermal technologies in food processing addresses this major issue. It provides food manuf. |
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| Physical Description: | 1 online resource (xvi, 294 pages) : illustrations |
| Bibliography: | Includes bibliographical references and index. |
| ISBN: | 1591243327 9781591243328 1855736616 9781855736610 185573558X 9781855735583 1280372818 9781280372810 |
| Access: | Access available to Pitt-affiliated users through use of a networked computer with a Pitt IP address. |