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Emerging Technologies for Food Processing

Edited by Da-Wen Sun 
Academic Press  July 2005  



Hardback  792 pp, 119 ills  ISBN 9780126767575      £130.00
  • Each chapter is written by international experts presenting thorough research results and critical reviews
  • Includes a comprehensive list of recently published literature
  • Covers topics such as high pressure, pulsed electric fields, recent developments in microwave heating, and vacuum cooling
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.

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

Contents

  • High Pressure Processing
  • Pulsed Electric Fields Processing
  • Other Non-thermal Processing Techniques
  • Alternative Thermal Processing
  • Innovations in Food Refrigeration
  • Minimal Processing
To find similar publications, click on a keyword below:
Academic Press : food safety : food science : refrigeration : technology

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