| Description |
1 online resource (xiv, 466 pages) : illustrations |
| Contents |
Part 1. Introduction -- part 2. Improving food quality with high-pressure processing -- part 3. Improving food quality with pulsed electric field technologies |
| Summary |
"Improving food quality, specifically properties such as rheological, physicochemical, and sensorial aspects, is always a goal of food and beverage manufacturers. During the past decade, novel processing technologies including high hydrostatic pressure (HHP), ultrasound, pulse electric field (PEF), and advanced heating technologies containing microwave, ohmic heating, and radio frequency have frequently been applied in the processing of foods and beverages. This book addresses maintaining and improving food quality through the use of these novel food processing technologies"-- Provided by publisher |
| Analysis |
voedselkwaliteit |
|
food quality |
|
voedselverwerking |
|
food processing |
|
voedseltechnologie |
|
food technology |
|
voedselveiligheid |
|
food safety |
|
gezondheidsvoedsel |
|
health foods |
|
Food Quality and Safety |
|
Kwaliteit van levensmiddelen, voedselveiligheid |
| Bibliography |
Includes bibliographical references and index |
| Notes |
Print version record |
| Subject |
Food industry and trade -- Sanitation.
|
|
Processed foods.
|
|
Food -- Preservation.
|
|
Food Preservation
|
|
BUSINESS & ECONOMICS -- Industries -- General.
|
|
Food industry and trade -- Sanitation
|
|
Food -- Preservation
|
|
Processed foods
|
| Form |
Electronic book
|
| Author |
Tokuşoǧlu, Özlem, editor.
|
|
Swanson, Barry Grant, 1944- editor
|
| ISBN |
9781466507258 |
|
146650725X |
|
