Food Processing Recient Developments
by Anil Gaonkar

Pages: 331
Edition: 1st., 1995
Language: English
ISBN: 978-0444815002


Sustained developments in various branches of science and technology have resulted in considerable improvements in food processing methods. These new processing technologies have in turn contributed to enhancement of the quality and acceptability of foods. The aim of this book is to assemble, for handy reference, new developments pertaining to selected food processing technologies.
Food processing methods covered include: NMR imaging, on-line NMR, on-line sensors, ultrasonics, synchrotron radiation to study fast events, membrane processing, bioseparation, high pressure processing, aseptic processing, irradiation, freezing, extrusion and extraction technologies. The book, adequately referenced and illustrated with numerous figures and tables, is a valuable reference for scientists, engineers, and technologists in industries and government laboratories involved in food processing, food research and/or development, and also for faculty, advanced undergraduate, graduate and postgraduate students from the Food Science, Food Engineering, and Agricultural Engineering departments.

Hidden contents (Our Amazon affiliate links)
You must click 'Thank You' before you can see the data contained here. You can purchase this item from Amazon with discount through our amazon affiliate link.
BUT You DONOT have sufficient rights to see the hidden data contained here.
Please Register to see contents.