Name: Processing Effects on Safety and Quality of Foods (en Inglés)
Price: 248010.00 CLP
Availability: InStock
Author: Ortega-Rivas, Enrique
ISBN: 9781420061123

portada Processing Effects on Safety and Quality of Foods (en Inglés)

Formato

Libro Físico

Editorial

CRC Press

Autor

Ortega-Rivas, Enrique

Idioma

Inglés

N° páginas

594

Encuadernación

Tapa Dura

Dimensiones

24.4 x 16.5 x 1.8 cm

Peso

0.49 kg.

ISBN

1420061127

ISBN13

9781420061123

Categorías

Tecnología alimentaria
Control de calidad industrial

Processing Effects on Safety and Quality of Foods (en Inglés)

Ortega-Rivas, Enrique (Autor) · CRC Press · Tapa Dura

Libro Físico

$ 248.010

$ 496.010

Ahorras: $ 248.000

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Origen: Reino Unido (Costos de importación incluídos en el precio)

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Reseña del libro "Processing Effects on Safety and Quality of Foods (en Inglés)"

Covers a Host of Groundbreaking TechniquesThermal 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 IndustryWith 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: Hermetically sealed containers Acrylamide formation Dried foods Irradiated foods Pressure-assisted thermal processing Pulsed electric field processing 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.