” This brand-new volume, Emerging Thermal and Nonthermal Technologies in Food Processing, offers a detailed introduction of thermal and nonthermal processing of food with brand-new and innovative technologies. Recent developments in thermal as well as nonthermal technologies, which are particularly used for safe and clean water and fluid foods (milk, juice, soups, and so on), are well documented for their high bioavailability of macro- and micronutrients and are very promising. The authors think that around the world adoption of these unique technologies will benefit consumers in terms of improved food safety, labeling, dietary security, and value-added products at sensible costs”–
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