Food Processing: Strategies for Quality Assessment
The aim of food processing is to ensure the microbiological and chemical safety of foods, adequate nutrient content and bioavailability and acceptability to the consumer with regard to sensory properties and ease of preparation. Processing may have either beneficial or harmful effects on these properties, so each of these factors must be taken into account in the design and preparation of foods. This book offers a unique look at the subject and provides not only an update of state-of-the art techniques in many critical areas of food processing and quality assessment, but also the development of value added products from food waste, safety and…
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Produktdetails
Weitere Autoren: Erginkaya, Zerrin (Hrsg.) / Erten, Hüseyin (Hrsg.) / Malik, Abdul (Hrsg.)
- ISBN: 978-1-4939-5574-9
- EAN: 9781493955749
- Produktnummer: 20404935
- Verlag: Springer New York
- Sprache: Englisch
- Erscheinungsjahr: 2016
- Seitenangabe: 524 S.
- Masse: H23.5 cm x B15.5 cm x D2.8 cm 785 g
- Auflage: Softcover reprint of the original 1st ed. 2014
- Abbildungen: Paperback
- Gewicht: 785
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