TY  - BOOK
AU  - Swanson,Barry Grant
AU  - Tokuşoǧlu,Özlem
TI  - Improving food quality with novel food processing technologies
SN  - 9781466507241 (hardback)
AV  - TP373.6 .I524 2014
U1  - 338.4/7664 23
PY  - 2015///]
CY  - Boca Raton
PB  - Taylor & Francis Group
KW  - Food industry and trade
KW  - Sanitation
KW  - Food
KW  - Preservation
KW  - Processed foods
N1  - Includes index; Includes bibliographical references and index; Includes bibliographical references and index
N2  - "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"--
ER  -