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...

पूर्ण विवरण

में बचाया:

ग्रंथसूची विवरण
स्वरूप:	पुस्तक
भाषा:	Undetermined
प्रकाशित:	Boca Raton CRC Press 2010
विषय:	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
टैग :	टैग जोड़ें कोई टैग नहीं, इस रिकॉर्ड को टैग करने वाले पहले व्यक्ति बनें!

Thư viện lưu trữ:	Trung tâm Học liệu Trường Đại học Cần Thơ

विवरण
सारांश:	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

समान संसाधन