Improving food quality with novel food processing technologies

"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 (P...

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Bibliographic Details
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

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