The aim of the food processing is to ensure 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 dealing with the subject and provides not only an update of state-of-the art techniques in many critical ...

Food Processing: Strategies for Quality Assessment 2016, Springer, New York, NY

ISBN-13: 9781493955749

Softcover Reprint of the Origi edition

Trade paperback

Food Processing: Strategies for Quality Assessment 2014, Springer-Verlag New York Inc., New York

ISBN-13: 9781493913770

2014 edition