Improving food quality with novel food processing technologies

Improving food quality with novel food processing technologies / edited by Özlem Tokuşoǧlu, Barry G. Swanson.

"Improving food quality, specifically properties such as rheological, physicochemical, and sensorial aspects, is always a goal of food and beverage manufacturers. During the past decade, novel processing technologies including high hydrostatic pressure (HHP), ultrasound, pulse electric field (P...

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Bibliographic Details
Other Authors: Tokuşoǧlu, Özlem (Editor), Swanson, Barry Grant, 1944- (Editor)
Format: eBook
Language:English
Published: Boca Raton : CRC Press, 2014.
Subjects:
Food industry and trade > Sanitation.
Processed foods.
Food > Preservation.
BUSINESS & ECONOMICS > Industries > General.
Food industry and trade > Sanitation
Food > Preservation
Processed foods
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