Improving food quality with novel food processing technologies
By: edited by Özlem Tokuşoǧlu, Barry G. Swanson
Publisher: CRC Press
Published: 2014
Place of publication: Boca Raton
Language: eng
Number of pages: 466
ISBN-13: 9781466507241
Subjects: Food industry and trade; Sanitation; Processed foods; Food; Preservation
Description: "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"--
Notes: Includes bibliographical references and index.

Includes bibliographical references and index.