Processing Foods: Quality Optimization and Process Assessment

Processing Foods: Quality Optimization and Process Assessment provides a large body of updated information - helping researchers and industrialists make use of new concepts, technologies and approaches that are at the heart of modern food research. It will be a useful tool in the interweaving of scientific and technological information that the multidisciplinarity of food processing and preservation requires. The book concerns conventional and emerging technologies - reviewing relevant chemical, physical and microbiological changes in food - occurring during processing. It discusses methods to monitor and assess such changes with a view to product optimization. Chapters include reviews of different subjects and specific studies that clarify the issues and their potential applications. The topics are divided into five sections: thermal processing, freezing, drying, high pressure processing and minimal and combined processes.

• Format: Hardcover
• Language: English
• ISBN: 0849379059
• ISBN13: 9780849379055
• Release Date: February 1999
• Publisher: CRC Press
• Length: 438 Pages
• Weight: 1.70 lbs.
• Dimensions: 1.0" x 6.3" x 9.5"