Innovative Food Processing Technologies A Comprehensive Review Muthukumarappan

Innovative Food Processing TechnologiesA Comprehensive Review\nAuthor(s): Kasiviswanathan Muthukumarappan, Kai Knoerzer\nPublisher: Elsevier Science Publishing Co Inc, United States\nImprint: Elsevier Science Publishing Co Inc\nISBN-13: 9780128157817, 978-0128157817\nSynopsis\nFood process engineering, a branch of both food science and chemical engineering, has evolved over the years since its inception and still is a rapidly changing discipline. While traditionally the main objective of food process engineering was preservation and stabilization, the focus today has shifted to enhance health aspects, flavour and taste, nutrition, sustainable production, food security and also to ensure more diversity for the increasing demand of consumers. The food industry is becoming increasingly competitive and dynamic, and strives to develop high quality, freshly prepared food products. To achieve this objective, food manufacturers are today presented with a growing array of new technologies th.