Processing Effects on Safety and Quality of Foods (PDF)
(Sprache: Englisch)
This book provides methods and procedures used to assess the safety and quality of foods preserved by novel and emerging processing techniques. It presents evaluation techniques that yield reliable estimation of microbiological, physicochemical, nutritive,...
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This book provides methods and procedures used to assess the safety and quality of foods preserved by novel and emerging processing techniques. It presents evaluation techniques that yield reliable estimation 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 compendium of methods and procedures used to quantify the safety and quality of foods preserved by these promising novel techniques, this book addresses the entire food processing plant including food modeling, optimization, and design.
Autoren-Porträt
Enrique Ortega-Rivas, Ph.D., is a professor at the Autonomous University of Chihuahua in Mexico. He holds a Visiting Scientist appointment at Food Science Australia and a Visiting Lectureship at Monash University in Australia. Dr. Ortega-Rivas was named a Fulbright Scholar while an Adjunct Associate Professor at Washington State University. He also received National Researcher status - maximum recognition that the Mexican government bestows on those in academia based on research efforts and endeavors.
Bibliographische Angaben
- 2009, 594 Seiten, Englisch
- Herausgegeben: Enrique Ortega-Rivas
- Verlag: Taylor & Francis
- ISBN-10: 1420061151
- ISBN-13: 9781420061154
- Erscheinungsdatum: 08.10.2009
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