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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פורמט:	ספר
שפה:	Undetermined
יצא לאור:	Boca Raton CRC Press 2010
נושאים:	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


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245		0	\|a Processing effects on safety and quality of foods
245		0	\|c edited by Enrique Ortega-Rivas
260			\|a Boca Raton
260			\|b CRC Press
260			\|c 2010
520			\|a 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.
650			\|a Processed foods,Food industry and trade,Food,Chế biến thực phẩm,Thương mại và cộng nghệ thực phẩm
650			\|x Safety measures,Quality control,Quality,Mức độ an toàn,Kiểm soát chất lượng
904			\|i Năm
980			\|a Trung tâm Học liệu Trường Đại học Cần Thơ

Processing effects on safety and quality of foods

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