Improving Food Quality with Novel Food Processing Technologies

Name: Improving Food Quality with Novel Food Processing Technologies
Brand: CRC Press

CRC Press

Improving Food Quality with Novel Food Processing TechnologiesAuthor(s): zlem Toku?o?lu, Barry G. Swanson\nFormat: Paperback\nPublisher: Taylor & Francis Ltd, United Kingdom\nImprint: CRC Press\nISBN-13: 9781138199880, 978-1138199880\nSynopsis\nConsumers around the world have become better educated and more demanding in their identification and purchase of quality health-promoting foods; therefore the food industry requires innovative technologies to provide their clientele with safe and stable foods that meet safety regulations . Improving Food Quality with Novel Food Processing Technologies details novel processing technologies including high pressure processing (HPP) and pulsed electrical fields (PEFs) that can improve the quality of food from functionality, chemistry/microbiology, bioactive quantity, and shelf-life standpoints.\n\nThe authors discuss how to improve food functionality with high hydrostatic pressure (HHP) and PEFs. They focus on improving the quality and retain.