Novel thermal and non-thermal technologies for fluid foods

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Tác giả: P. J Cullen, Brijesh K Tiwari, Vasilis P Valdramidis

Ngôn ngữ: eng

ISBN-10: 0123814707

ISBN-13: 978-0123814708

Ký hiệu phân loại: 664.024 Manufacturing processes

Thông tin xuất bản: London ; Waltham, MA : Academic, 2012

Mô tả vật lý: xvi, 526 p. : , ill. ; , 25 cm.

Bộ sưu tập: Khoa học ứng dụng

ID: 106282

Food processing is the step of the food chain that principally affects a food's physical or biochemical properties, along with determining the safety and shelf life of the product. This book provides a comprehensive overview of innovations in non-thermal technologies specifically for fluid foods, recognized for their high bioavailability of macronutrients and micronutrients. Considerable resources and expertise has been devoted to the processing of safe and wholesome foods. Non-thermal technologies have been developed as an alternative to thermal processing, while still meeting required safety or shelf-life demands and minimising the effects on its nutritional and quality attributes.
Includes bibliographical references and index.
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