01102nam a2200205Ia 4500 CTU_154723 210402s9999 xx 000 0 und d 2965000 664 I.58 Innovation in food engineering : New techniques and products Edited by Maria Laura Passos, Claudio P. Ribeiro Boca Raton CRC Press 2010 This book provides a comprehensive overview of modern processing technologies and their use to develop new or improved food products and ingredients that meet consumers increased demands for quality and safety. Each chapter in the Innovative Techniques section begins with a critical review of the fundamentals of the new or modified technique, its advantages, and relevant results. They include a description of the actual industrial scenario where the technique can be applied, emphasizing benefits and economical relevance of this sector. Food industry and trade Giang Trung tâm Học liệu Trường Đại học Cần Thơ