000			01832cam a2200325 a 4500
001			78883
003			0000000000
005			20250408093559.0
008			140613s2015 flua b 001 0 eng
010			_a 2014022855
020			_a9781466507241 (hardback)
035			_a(IMchF)fol15271604
040			_aDLC _beng _cDLC _dDLC
042			_apcc
050		0	_aTP373.6 _b.I524 2014
082	0		_a338.4/7664 _223
245	0	0	_aImproving food quality with novel food processing technologies / _cedited by Özlem Tokuşoǧlu, Barry G. Swanson.
260			_aBoca Raton : _bTaylor & Francis Group, _c[2015]
300			_axiv, 466 pages : _billustrations ; _c24 cm.
500			_aIncludes index.
504			_aIncludes bibliographical references and index.
504			_aIncludes bibliographical references and index.
520			_a"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"-- _cProvided by publisher.
650	1	0	_aFood industry and trade _xSanitation.
650	1	0	_aFood _xPreservation.
650	1	0	_aProcessed foods.
700	1		_aSwanson, Barry Grant.
700	1		_aTokuşoǧlu, Özlem.
852			_911608.00PHP
999			_c11577 _d11577