Processing effects on safety and quality of foods

Thermal processing is known to effectively control microbial populations in food, but the procedure also has a downside―it can break down the biochemical composition of foods, resulting in a marked loss of sensory and nutritional quality. Processing Effects on Safety and Quality of Foods delineates...

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Detalhes bibliográficos
Formato:	Livro
Idioma:	Undetermined
Publicado em:	Boca Raton CRC Press 2010
Assuntos:	Processed foods,Food industry and trade,Food,Chế biến thực phẩm,Thương mại và cộng nghệ thực phẩm Safety measures,Quality control,Quality,Mức độ an toàn,Kiểm soát chất lượng
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Thư viện lưu trữ:	Trung tâm Học liệu Trường Đại học Cần Thơ

Descrição
Resumo:	Thermal processing is known to effectively control microbial populations in food, but the procedure also has a downside―it can break down the biochemical composition of foods, resulting in a marked loss of sensory and nutritional quality. Processing Effects on Safety and Quality of Foods delineates three decades of advances made in processing techniques that produce microbiologically safe foods, while maintaining their sensory and nutritive properties.

Processing effects on safety and quality of foods

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