Food Processing / edited by Romina Alina Marc, Antonio Valero Díaz, Guiomar Denisse Posada-Izquierdo.

Format:

Book

Contributor:

Marc, Romina Alina, editor.

Diaz, Antonio Valero, editor.

Posada-Izquierdo, Guiomar Denisse, editor.

Language:

English

Subjects (All):

Food industry and trade.

Physical Description:

1 online resource (166 pages)

Place of Publication:

London : IntechOpen, 2020.

Summary:

In view of the continuous evolution that is taking place in the field of food processing, this book aims to devise the most comprehensive presentation of up-to-date information in the specialized literature to improve existing knowledge. The chapters in this book have been divided into four sections. Section 1-Food Technologies in Food Processing-presents current technological processes used in food processing. Section 2-Quality of Raw Materials in Food Processing-presents the importance of the quality of raw materials used in food processing. Section 3-Treatments Used in Food Processing-presents the latest trends in treatments used in food processing. Section 4-Factors That Influence Food Processing-presents current information on the factors that influence food processing from the raw material to the packaging used.

Notes:

Description based on: online resource; title from PDF information screen (Worldcat, viewed June 29, 2023).