Emerging Technologies for Food Processing book cover

Emerging Technologies for Food Processing

Emerging Technologies for Food Processing presents a comprehensive review of innovations in food processing, stresses topics vital to the food industry today, and pinpoints the trends in future research and development. This volume contains 27 chapters and is divided into six parts covering topics such as the latest advances in non-thermal processing, alternative technologies and strategies for thermal processing, the latest developments in food refrigeration, and current topics in minimal processing of vegetables, fruits, juices and cook-chill ready meals and modified atmosphere packaging for minimally processed foods.

Audience
Food engineers and technologists; undergraduate and postgraduate students/researchers in food science

Hardbound, 792 Pages

Published: July 2005

Imprint: Academic Press

ISBN: 978-0-12-676757-5

Reviews

  • "Overall, this high-quality book is a valuable reference resource for researchers as well as postgraduate students involved in food processing R&D. This book can also be used as a supplementary textbook for professional development courses in food technologies...the editor has done an excellent job of defining the content and seeking recognized experts to provide authoritative critical reviews of currently important topics. Each chapter contains a comprehensive list of recent literature that should be a valuable resource for those seeking further information on specific topics. The publisher deserves to be complemented on the production of a very high-quality book." - DRYING TECHNOLOGY 2006

Contents

  • High Pressure ProcessingPulsed Electric Fields ProcessingOther Non-thermal Processing TechniquesAlternative Thermal Processing Innovations in Food RefrigerationMinimal Processing

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