TY  - BOOK
AU  - Tokuşoǧlu,Özlem
AU  - Swanson,Barry Grant
TI  - Improving food quality with novel food processing technologies
SN  - 9781466507241 (hardback)
PY  - 2014///
CY  - Boca Raton
PB  - CRC Press
KW  - Food Industry
KW  - Food analysis
KW  - Food-Processing Industry
N1  - Includes bibliographical references; Indexs : pages 455 - 466
N2  - 'Improving food quality, specifically properties such asheological, 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'--
ER  -