Food Processing Technologies: Impact on Product Attributes

While the processing of foods generally imparts beneficial attributes, such as the destruction of surface microflora and the enhancement of color, texture, and quality, it also has an inevitable impact on nutritional quality attributes, such as increase or decrease in certain vitamins and bioactive metabolites. Food Processing Technologies: Impact on Product Attributes covers a range of food processing technologies and their effect on various food product attributes, such as bioactive compounds, safety, and sensory and nutritional aspects of the food upon processing.

• Format: Hardcover
• Language: English
• ISBN: 1482257548
• ISBN13: 9781482257540
• Release Date: July 2016
• Publisher: CRC Press
• Length: 759 Pages
• Weight: 2.70 lbs.
• Dimensions: 1.7" x 6.3" x 9.3"