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

Published
Boca Raton : CRC Press, 2014.
Physical Description
xiv, 466 pages : illustrations ; 24 cm
Additional Creators
Tokuşoǧlu, Özlem and Swanson, Barry Grant
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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"--
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ISBN
9781466507241 (hardback)
Bibliography Note
Includes bibliographical references and index.
View MARC record | catkey: 38344571