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Emerging Technologies for Food Processing
Edited by Da-Wen Sun
Academic Press
July 2005
Hardback 792 pp, 119 ills ISBN 0126767572
£100.00
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- Each chapter is written by international experts presenting thorough research results and critical reviews
- Includes a comprehensive list of recently published literature
- Covers topics such as high pressure, pulsed electric fields, recent developments in microwave heating, and
vacuum cooling
Emerging Technologies for Food Processing presents a comprehensive review of innovations in food processing,
stresses topics vital to the food industry today, and pinpoints the trends in future research and development. This
volume contains 27 chapters and is divided into six parts covering topics such as the latest advances in non-thermal
processing, alternative technologies and strategies for thermal processing, the latest developments in food refrigeration,
and current topics in minimal processing of vegetables, fruits, juices and cook-chill ready meals and modified
atmosphere packaging for minimally processed foods.
Readership: Food engineers and technologists; undergraduate and postgraduate students/researchers in food science
Contents
- High Pressure Processing
- Pulsed Electric Fields Processing
- Other Non-thermal Processing Techniques
- Alternative Thermal Processing
- Innovations in Food Refrigeration
- Minimal Processing
To find similar publications, click on a keyword below:
Academic Press
: food safety
: food science
: refrigeration
: technology
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