ShareProcessing 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
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Themes:
Refrigeration and perishable products: general information;
Food engineering;
Food quality and safety. Microbiology;
Packaging;
Irradiation and other preservation processes;
Fruit;
Vegetables;
Refrigeration and perishable products: regulations and standards - Keywords: Standardization; Prepared food; Food; Chemical composition; Modified atmosphere; Microbiology; Treatment; Temperature; Recommendation; Organoleptic property; Quality; Drying; Health; Process; Ready to use; Optimization; Vegetable; Cold storage; Packaging; Ionizing irradiation; Freezing; Fruit
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