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Food processing : methods, techniques and trends / Valerie C. Bellinghouse, editor.
- Format:
- Book
- Language:
- English
- Subjects (All):
- Food industry and trade.
- Physical Description:
- 1 online resource (662 p.)
- Place of Publication:
- Hauppauge [N.Y.] : Nova Science Publishers, c2009.
- Language Note:
- English
- Summary:
- Food processing is the set of methods and techniques used to transform raw ingredients into food or to transform food into other forms for consumption by humans or animals either in the home or by the food processing industry. This book presents the latest research in the field from around the globe.
- Contents:
- Functional components of foods
- Study on application of stirling cooler to food processing
- Osmotic dehydration of fruits
- Application of electron beam to food processing with emphasis on seafood products: inactivation of food-borne pathogens and effects on food quality
- Greening the food processing industry: concepts and perspectives
- Enzymatic browning in foods and its prevention
- Recent innovations in food products
- Suitability of packaging for food based on interaction studies
- Nisin adsorption on two food contact surfaces
- Occurrence of polycyclic aromatic hydrocarbons in foods and consumer safety.
- Notes:
- Description based upon print version of record.
- Includes bibliographical references and index.
- Description based on print version record.
- ISBN:
- 1-61728-422-X
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