Emerging Technologies for Food Processing presents a thorough review of developments in food processing, worries subjects essential to the food industry today, and pinpoints the patterns in future research and development. This volume contains 27 chapters and is divided into six parts covering subjects such as the latest advances in non-thermal processing, alternative innovations and methods for thermal processing, the most recent advancements in food refrigeration, and present topics in minimal processing of vegetables, fruits, juices and cook-chill prepared meals and customized atmosphere product packaging for minimally processed foods. Each chapter is composed by global professionals providing thorough research study outcomes and critical reviews Consists of a comprehensive list of recently released literature Covers subjects such as high pressure, pulsed electrical fields, recent developments in microwave heating, and vacuum cooling
Comments
Post a Comment