Processing foods: quality optimisation and process assessment.

Author(s) : OLIVEIRA F. A. R., OLIVEIRA J. C., HENDRICKX M. E., et al.

Type of monograph: Book

Summary

This book, part of the "Food Engineering and Manufacturing Series", provides updated information to help researchers and industrialists make use of new concepts, technologies and approaches at the heart of modern food research. The topics are divided into five sections: thermal processing, freezing, drying, high pressure processing and minimal and combined processes. Features: includes conventional and emerging food processing technologies; presents processing effects on quality; provides guidelines for novel methods of process assessment; discusses microbiological phenomena in emerging food processing technologies; applies food engineering standards to food processing.

Details

Original title: Processing foods: quality optimisation and process assessment.
Record ID : 2002-1664
Languages: English
Subject: Regulation
Publication: Crc press - United states/United states
Publication date: 1999
ISBN: 0849379059
Source: Source: 440 p. (16 x 24); fig.; tabl.; ref.; index; GBP 66.99.
Document available for consultation in the library of the IIR headquarters only.

Indexing