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...

全面介绍

Đã lưu trong:

书目详细资料
格式:	图书
语言:	Undetermined
出版:	Boca Raton CRC Press 2010
主题:	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
标签:	添加标签没有标签, 成为第一个标记此记录!

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

实物特征
总结:	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

相似书籍