Improving food quality with novel food processing technologies

• Main Authors: Tokuşoğlu, Özlem, 1970- (Editor), Swanson, Barry Grant, 1944- (Editor)
• Format: Book
• Language: English
• Published: Boca Raton : CRC Press, 2014
• Subjects: potravinářská technologie; výroba potravin; kvalita potravin; food technology; food production; food quality; kolektivní monografie; collective monographs
• ISBN: 9781466507241
• Physical Description: xiv, 466 stran, 4 strany nečíslovaných obrazových příloh : ilustrace (některé barevné) ; 24 cm

"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"--Resumé vydavatele