Processing Foods: Quality Optimization and Process Assessment (Food Engineering & Manufacturing) - Tapa blanda

 
9780367455699: Processing Foods: Quality Optimization and Process Assessment (Food Engineering & Manufacturing)
Tapa blanda
ISBN 10: 0367455692 ISBN 13: 9780367455699
Editorial: Routledge, 2019

Sinopsis

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.

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Acerca del autor

Oliveira, Fernanda A. R.; Oliveira, Jorge C.

"Sobre este título" puede pertenecer a otra edición de este libro.

Editorial
Routledge
Año de publicación
2019
Idioma
Inglés
ISBN 10 
0367455692
ISBN 13 
9780367455699
Encuadernación
Tapa blanda
Número de edición
1
Número de páginas
440
Editor
Oliveira Fernanda A. R., Oliveira Jorge C.
Contacto del fabricante
Taylor and Francis, GPSR Taylor and Francis
gpsr@taylorandfrancis.com

Taylor & Francis Verlag GmbH, Kaufingerstraße 24
München
80331
Alemania

Otras ediciones populares con el mismo título

9780849379055: Processing Foods: Quality Optimization and Process Assessment (Food Engineering & Manufacturing)

Edición Destacada

ISBN 10:  0849379059 ISBN 13:  9780849379055
Editorial: CRC Press, 1999
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