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Kindle电子书价格: ¥413.95

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Processing Effects on Safety and Quality of Foods (Contemporary Food Engineering) (English Edition) Kindle电子书

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图书描述

2009年10月8日 1

Covers a Host of Groundbreaking Techniques


Thermal processing is known to effectively control microbial populations in food, but the procedure also has a downside―it can break down the biochemical composition of foods, resulting in a marked loss of sensory and nutritional quality. Processing Effects on Safety and Quality of Foods delineates three decades of advances made in processing techniques that produce microbiologically safe foods, while maintaining their sensory and nutritive properties.



Addresses the Entire Food Processing Industry


With an international team of more than 35 renowned contributors, this book presents evaluation techniques that yield reliable estimations of microbiological, physicochemical, nutritive, and sensory characteristics. Each chapter discusses the processing effects of relevant technologies and includes the basics of microbial kinetics, sensory evaluation, and the perception of food quality.


A sampling of the techniques covered:





  • Hermetically sealed containers

  • Acrylamide formation

  • Dried foods

  • Irradiated foods

  • Pressure-assisted thermal processing

  • Pulsed electric field processing


Processing Effects on Safety and Quality of Foods addresses the entire food processing industry, including food modeling, optimization, and proper design of manufacturing plants. It is the first of its kind―a single, sound reference that explores all of the different aspects involved in evaluating processing effects in food safety and quality.


基本信息

  • 版本: Kindle电子书
  • 文件大小: 13843 KB
  • 纸书页数: 594
  • 出版社: CRC Press; 1 (2009年10月8日)
  • 语种: 英语
  • ASIN: B008KZU9T4
  • 标准语音朗读: 未启用
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