Improving food quality with novel food processing technologies / edited by Özlem Tokuşoǧlu, Barry G. Swanson.
Language: English Publisher: Boca Raton : CRC Press, 2014Copyright date: ©2015.Description: xiv, 466 pages : illustrations ; 24 cmContent type:- text
- unmediated
- volume
- 9781466507241 (hardback)
| Item type | Current library | Home library | Collection | Call number | Materials specified | Copy number | Status | Date due | Barcode | |
|---|---|---|---|---|---|---|---|---|---|---|
| AM | PERPUSTAKAAN DR ABDUL LATIFF | PERPUSTAKAAN DR ABDUL LATIFF KOLEKSI AM-P. DR ABDUL LATIFF | - | WA695.I34 2014 9 (Browse shelf(Opens below)) | 1 | Available | 00002178635 |
Includes bibliographical references.
Indexs : pages 455 - 466.
'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'-- Provided by publisher.
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