Improving food quality with novel food processing technologies / 
edited by Özlem Tokuşoǧlu, Barry G. Swanson. 
 - Boca Raton :  Taylor & Francis Group,  [2015] 
 - xiv, 466 pages :  illustrations ;  24 cm. 
<br/><br/> Includes index. 
<br/><br/>Includes bibliographical references and index. Includes bibliographical references and index. 
<br/><br/> "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"-- 
<br/><br/><label>ISBN: </label>9781466507241 (hardback) 
<br/><br/><label>LCCN: </label>2014022855 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Food industry and trade--Sanitation.<br/>Food--Preservation.<br/>Processed foods.
<br/><br/><label>LC Class. No.: </label>TP373.6  / .I524 2014 
<br/><br/><label>Dewey Class. No.: </label>338.4/7664