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Thermal technologies in food processing /

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Thermal technologies have long been at the heart of food processing. The application of heat is both an important method of preserving foods and a means of developing texture, flavour and colour. An essential issue for food manufacturers is the effective application of thermal technologies to achiev...

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Bibliographic Details
Corporate Author: Knovel (Firm)
Other Authors: Richardson, Philip (Philip S.)
Format: eBook
Language:English
Published: Boca Raton, Fla. : Cambridge, England : CRC Press ; Woodhead Pub., 2001.
Series:Woodhead Publishing in food science and technology.
Subjects:
Food > Preservation.
Food industry and trade > Technology transfer.
Food > Effect of heat on.
Alimentos > Preservación.
Aliments, Effets de la chaleur sur les.
Aliments > Conservation.
TECHNOLOGY & ENGINEERING > Food Science.
Electronic books.
Online Access:Connect to the full text of this electronic book
Description
Summary:Thermal technologies have long been at the heart of food processing. The application of heat is both an important method of preserving foods and a means of developing texture, flavour and colour. An essential issue for food manufacturers is the effective application of thermal technologies to achieve these objectives without damaging other desirable sensory and nutritional qualities in a food product. Edited by a leading authority in the field, and with a distinguished international team of contributors, Thermal technologies in food processing addresses this major issue. It provides food manuf.
Item Description:Electronic resource.
Physical Description:1 online resource (xvi, 294 pages) : illustrations.
Bibliography:Includes bibliographical references and index.
ISBN:1591243327
9781591243328
1855736616
9781855736610
185573558X
9781855735583
1280372818
9781280372810