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

Contributor(s):

Material type: Text

TextPublication 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.

"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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