TY  - BOOK
AU  - Tokusoglu,Ozlem
AU  - Swanson,Barry G.
TI  - Improving food quality with novel food processing technologies
SN  - 9781466507241
AV  - TP373.6 .I521
PY  - 2015///
CY  - Boca Raton
PB  - CRC
KW  - Food industry and trade
KW  - Sanitation
KW  - Processed foods
KW  - Food
KW  - Preservation
N2  - "Improving food quality, specifically properties such as rheological, physicochemical, and sensorial aspects, is always a goal of food and beverage manufacturers. During the past decade, novel processing technologies including high hydrostatic pressure (HHP), ultrasound, pulse electric field (PEF), and advanced heating technologies containing microwave, ohmic heating, and radio frequency have frequently been applied in the processing of foods and beverages. This book addresses maintaining and improving food quality through the use of these novel food processing technologies" -- Provided by publisher
ER  -