José C. Matos; Paulo B. Lourenço; Daniel V. Oliveira; Jorge Branco; Dirk Proske; Rui A. Silva; Hélder S. Sousa Springer Nature Switzerland AG (2021) Kovakantinen kirja
José C. Matos; Paulo B. Lourenço; Daniel V. Oliveira; Jorge Branco; Dirk Proske; Rui A. Silva; Hélder S. Sousa Springer Nature Switzerland AG (2022) Pehmeäkantinen kirja
José C. Matos (ed.); Paulo B. Lourenço (ed.); Daniel V. Oliveira (ed.); Jorge Branco (ed.); Dirk Proske (ed.); Rui A Silva Springer (2024) Kovakantinen kirja
Taylor & Francis Inc Sivumäärä: 438 sivua Asu: Kovakantinen kirja Julkaisuvuosi: 1999, 25.02.1999 (lisätietoa) Kieli: Englanti
Processing Foods: Quality Optimization and Process Assessment provides a large body of updated information - helping researchers and industrialists make use of new concepts, technologies and approaches that are at the heart of modern food research. It will be a useful tool in the interweaving of scientific and technological information that the multidisciplinarity of food processing and preservation requires. The book concerns conventional and emerging technologies - reviewing relevant chemical, physical and microbiological changes in food - occurring during processing. It discusses methods to monitor and assess such changes with a view to product optimization. Chapters include reviews of different subjects and specific studies that clarify the issues and their potential applications. The topics are divided into five sections: thermal processing, freezing, drying, high pressure processing and minimal and combined processes.
