Processing Effects on Safety and Quality of Foods
CRC Press
Processing Effects on Safety and Quality of FoodsAuthor(s): Enrique Ortega-Rivas\nFormat: Paperback\nPublisher: Taylor & Francis Ltd, United Kingdom\nImprint: CRC Press\nISBN-13: 9780367385118, 978-0367385118\nSynopsis\nCovers a Host of Groundbreaking Techniques\n\nThermal processing is known to effectively control microbial populations in food, but the procedure also has a downside?it can break down the biochemical composition of foods, resulting in a marked loss of sensory and nutritional quality. Processing Effects on Safety and Quality of Foods delineates three decades of advances made in processing techniques that produce microbiologically safe foods, while maintaining their sensory and nutritive properties. \n\nAddresses the Entire Food Processing Industry\n\nWith an international team of more than 35 renowned contributors, this book presents evaluation techniques that yield reliable estimations of microbiological, physicochemical, nutritive, and sensory characteristics. Ea.
Compare prices (2 shops)
| shop | Price | Action |
|---|---|---|
|
61,92 GBP | Go to shop |
|
|
67,99 GBP | Go to shop |
Similar products
-
Biosensors in Food Processing, Safety, and Quality Control
From 150,00 EUR -
Biosensors in Food Processing, Safety, and Quality Control
From 51,99 EUR -
Effective Processes for Quality Assurance
From 82,99 EUR -
Effective Processes for Quality Assurance
From 47,99 EUR -
Microbial Safety of Minimally Processed Foods
From 200,00 EUR -
