Food Processing for Increased Quality and Consumption

Nonfiction, Science & Nature, Technology, Food Industry & Science
Cover of the book Food Processing for Increased Quality and Consumption by , Elsevier Science
View on Amazon View on AbeBooks View on Kobo View on B.Depository View on eBay View on Walmart
Author: ISBN: 9780128114995
Publisher: Elsevier Science Publication: April 8, 2018
Imprint: Academic Press Language: English
Author:
ISBN: 9780128114995
Publisher: Elsevier Science
Publication: April 8, 2018
Imprint: Academic Press
Language: English

Food Processing for Increased Quality and Consumption, Volume 18 in the Handbook of Food Bioengineering series, offers an updated perspective on the novel technologies utilized in food processing. This resource highlights their impact on health, industry and food bioengineering, also emphasizing the newest aspects of investigated technologies and specific food products through recently developed processing methods. As processed foods are more frequently consumed, there is increased demand to produce foods that attract people based on individual preferences, such as taste, texture or nutritional value. This book provides advantageous tools that improve food quality, preservation and aesthetics.

  • Examines different frying techniques, dielectric defrosting, high pressure processing, and more
  • Provides techniques to improve the quality and sensory aspects of foods
  • Includes processing techniques for meat, fish, fruit, alcohol, yogurt and whey
  • Outlines techniques for fresh, cured and frozen foods
  • Presents processing methods to improve the nutritional value of foods
View on Amazon View on AbeBooks View on Kobo View on B.Depository View on eBay View on Walmart

Food Processing for Increased Quality and Consumption, Volume 18 in the Handbook of Food Bioengineering series, offers an updated perspective on the novel technologies utilized in food processing. This resource highlights their impact on health, industry and food bioengineering, also emphasizing the newest aspects of investigated technologies and specific food products through recently developed processing methods. As processed foods are more frequently consumed, there is increased demand to produce foods that attract people based on individual preferences, such as taste, texture or nutritional value. This book provides advantageous tools that improve food quality, preservation and aesthetics.

More books from Elsevier Science

Cover of the book Advances in Catalysis by
Cover of the book Population Dynamics by
Cover of the book Light Robotics - Structure-mediated Nanobiophotonics by
Cover of the book Mouse Behavioral Testing by
Cover of the book Platform Chemical Biorefinery by
Cover of the book Fault Detection, Supervision and Safety of Technical Processes 2006 by
Cover of the book Wind Power Plants by
Cover of the book Hormones and Transport Systems by
Cover of the book Fractal Functions, Fractal Surfaces, and Wavelets by
Cover of the book The Automotive Industry and the Environment by
Cover of the book Geology and Landscape Evolution by
Cover of the book E. coli by
Cover of the book Object-oriented Programming with Smalltalk by
Cover of the book Passive Components for Circuit Design by
Cover of the book Advances in Textile Biotechnology by
We use our own "cookies" and third party cookies to improve services and to see statistical information. By using this website, you agree to our Privacy Policy