Food Processing: Strategies for Quality Assessment Hardback
Edited by Abdul Malik, Zerrin Erginkaya, Saghir Ahmad, Huseyin Erten
Part of the Food Engineering Series series
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 areas of food processing and quality assessment, but also the development of value added products from food waste, safety and nanotechnology in the food and agriculture industry and looks into the future by defining current obstacles and future research goals.
This book is not intended to serve as an encyclopedic review of the subject.
However, the various chapters incorporate both theoretical and practical aspects and may serve as baseline information for future research through which significant development is possible.
- Format: Hardback
- Pages: 510 pages, 31 Tables, black and white; 15 Illustrations, color; 20 Illustrations, black and white; X
- Publisher: Springer-Verlag New York Inc.
- Publication Date: 06/11/2014
- Category: Food & beverage technology
- ISBN: 9781493913770