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Improving Food Quality with Novel Food Processing Technologies

Improving Food Quality with Novel Food Processing Technologies

0 - Default Title
Description
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 (PEF), and advanced heating technologies containing microwave, ohmic heating, and radio frequency have frequently been applied in the processing of foods and beverages. This book addresses maintaining and improving food quality through the use of these novel food processing technologies.
Product details
Binding:
Paperback
Edition:
1
Number of Pages:
486
Release Date:
2018-04-13
Publication Date:
2018-04-18
Publisher:
CRC Press
Languages:
Original: English
ISBN10:
1138199885
ISBN13:
9781138199880
GPSR Manufacturer Reference:
[email protected]
Weight:
731 g
Height:
156 cm
Width:
234 cm
Thickness:
26 cm
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