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Covers a Host of Groundbreaking TechniquesThermal processing is known to effectively control microbial populations in food, but the procedure also has a downsid

The processing of food generally implies the transformation of the perishable raw food to value-added products. It imparts benefits, such as the destruction of

Food Processing for Increased Quality and Consumption, Volume 18 in the Handbook of Food Bioengineering series, offers an updated perspective on the novel techn

The aim of the food processing is to ensure microbiological and chemical safety of foods, adequate nutrient content and bioavailability and acceptability to the

Thermal processing remains one of the most important processes in the food industry. Now in its second edition, Thermal Food Processing: New Technologies and Qu