| Processing Effects on Safety and Quality of Foods Contributor(s): Ortega-Rivas, Enrique (Editor) |
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ISBN: 1420061127 ISBN-13: 9781420061123 Publisher: CRC Press OUR PRICE: $285.00 Product Type: Hardcover - Other Formats Published: October 2009 Annotation: This book provides methods and procedures used to assess the safety and quality of foods preserved by novel and emerging processing techniques. It presents evaluation techniques that yield reliable estimation 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 compendium of methods and procedures used to quantify the safety and quality of foods preserved by these promising novel techniques, this book addresses the entire food processing plant including food modeling, optimization, and design. |
| Additional Information |
| BISAC Categories: - Technology & Engineering | Food Science - General - Technology & Engineering | Quality Control |
| Dewey: 664.02 |
| LCCN: 2009003960 |
| Series: Contemporary Food Engineering |
| Physical Information: 0.7" H x 6.49" W x 9.62" (1.08 lbs) 594 pages |
| Descriptions, Reviews, Etc. |
| Publisher Description: 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:
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. |
