Processing Foods: Quality Optimization and Process Assessment

1st Edition

Fernanda A. R. Oliveira, Jorge C. Oliveira

CRC Press
Published February 25, 1999
Reference - 440 Pages
ISBN 9780849379055 - CAT# 7905
Series: Food Engineering & Manufacturing

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USD$245.00

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Summary

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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