Food Processing Strategies for Quality Assessment

Food Processing
  • Engels
  • Paperback
  • 9781493955749
  • Druk: Softcover reprint of the original 1st ed. 2014
  • augustus 2016
  • 510 pagina's
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Productbeschrijving

The aim of the food processing is to ensure microbiological and chemical safety of foods, adequate nutrient content and bioavailability and acceptability to the consumer with regard to sensory properties and ease of preparation. Processing may have either beneficial or harmful effects on these properties, so each of these factors must be taken into account in the design and preparation of foods. This book offers a unique dealing with the subject and provides not only an update of state-of-the art techniques in many critical areas of food processing and quality assessment, but also the development of value added products from food waste, safety and nanotechnology in the food and agriculture industry and looks into the future by defining current obstacles and future research goals. This book is not intended to serve as an encyclopedic review of the subject. However, the various chapters incorporate both theoretical and practical aspects and may serve as baseline information for future research through which significant development is possible.

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Inhoud

Taal
Engels
Bindwijze
Paperback
Druk
Softcover reprint of the original 1st ed. 2014
Verschijningsdatum
augustus 2016
Aantal pagina's
510 pagina's
Illustraties
Nee

EAN

EAN
9781493955749

Overige kenmerken

Extra groot lettertype
Nee
Subtitel
Strategies for Quality Assessment
Thema Subject Code
TDCT

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