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Improving food quality with novel food processing technologies / edited by Özlem Tokuşoǧlu, Barry G. Swanson.

Contributor(s): Material type: TextTextPublication details: Boca Raton : Taylor & Francis Group, [2015]Description: xiv, 466 pages : illustrations ; 24 cmISBN:
  • 9781466507241 (hardback)
Subject(s): DDC classification:
  • 338.4/7664 23
LOC classification:
  • TP373.6 .I524 2014
Summary: "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"-- Provided by publisher.
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Holdings
Item type Current library Call number Status Barcode
Books PSAU OLM Circulation/Reserved R 338.47664 Im3 2015 (Browse shelf(Opens below)) Available PSAU38919

Includes index.

Includes bibliographical references and index.

Includes bibliographical references and index.

"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"-- Provided by publisher.

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