1st Edition
Processing Foods Quality Optimization and Process Assessment
440 Pages
by
CRC Press
438 Pages
by
CRC Press
512 Pages
by
CRC Press
Also available as eBook on:
Processing Foods: Quality Optimization and Process Assessment provides a large body of updated information - helping researchers and industrialists make use of new concepts, technologies and approaches that are at the heart of modern food research. It will be a useful tool in the interweaving of scientific and technological information that the multidisciplinarity of food processing and... Read more
Topics include: Process optimization and minimal processing of foods. Enzymic time temperature integrators. Computational fluid dynamics. Optimization methodologies. Microbial and quality assessment. Minimal processing of foods with electric heating methods. Application of the concepts of biomaterials science. Freezing and frozen storage. Intensification of freezing. Fish-freezing in Europe. Osmotic dehydration. Rehydration of dried plant tissues. Drying of apples under variable process conditions. High pressure processing of foods. Pressure and temperature effects on food constituents. High pressure treatment of fruit, meat, and cheese products. Culturing conditions and Escherichia coli. Novel minimal processing technologies. Vacuum impregnation. Edible and biodegradable polymeric materials for food packaging or coating. Ionizing radiation in minimal processing or pre-cut vegetables. Perforation-mediated modified atmosphere packaging for fresh-cut vegetables.
NTI/Sales Copy
NTI/Sales Copy
Biography
Oliveira, Fernanda A. R.; Oliveira, Jorge C.
