Improving food quality with novel food processing technologies / edited by Özlem Tokuşoǧlu, Barry G. Swanson.
Material type:
TextPublication details: Boca Raton : Taylor & Francis Group, [2015]Description: xiv, 466 pages : illustrations ; 24 cmISBN: - 9781466507241 (hardback)
- 338.4/7664 23
- TP373.6 .I524 2014
| Item type | Current library | Call number | Status | Barcode | |
|---|---|---|---|---|---|
| Books | PSAU OLM Circulation/Reserved | R 338.47664 Im3 2015 (Browse shelf(Opens below)) | Available | PSAU38919 |
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| R 338.4 R16 2019 Global tourism geography / | R 338.47 R16 2019 Economic impact of travel and tourism / | R 338.47664 Ib12 2014 Introduction to food process engineering / | R 338.47664 Im3 2015 Improving food quality with novel food processing technologies / | R 338.4791 B63 2019 Creative tourism / | R 338.4791 C55 2018 Event management in tourism / | R 338.4791 C784 2013 Contemporary tourism : an international approach / |
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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