{"product_id":"processing-foods-quality-optimization-and-process-assessment-9780849379055","title":"Processing Foods: Quality Optimization and Process Assessment","description":"\u003cp\u003e • Author(s): Fernanda A. R. Oliveira | Jorge C. Oliveira\u003cbr\u003e • Publisher: CRC Press\u003cbr\u003e • Publisher Imprint: CRC Press\u003cbr\u003e • BISAC: Food Science - General\u003c\/p\u003e\u003cp\u003eProcessing Foods: Quality Optimization and Process Assessment provides a large body of updated information - helping researchers and industrialists make use of new concepts, technologies and approaches that are at the heart of modern food research. It will be a useful tool in the interweaving of scientific and technological information that the multidisciplinarity of food processing and preservation requires. The book concerns conventional and emerging technologies - reviewing relevant chemical, physical and microbiological changes in food - occurring during processing. It discusses methods to monitor and assess such changes with a view to product optimization. Chapters include reviews of different subjects and specific studies that clarify the issues and their potential applications. The topics are divided into five sections: thermal processing, freezing, drying, high pressure processing and minimal and combined processes.\u003c\/p\u003e","brand":"CRC Press","offers":[{"title":"Hardcover","offer_id":46930801000599,"sku":"9780849379055","price":21996.0,"currency_code":"INR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0666\/3471\/1191\/files\/9780849379055.webp?v=1771609143","url":"https:\/\/atlanticbooks.com\/products\/processing-foods-quality-optimization-and-process-assessment-9780849379055","provider":"Atlantic Books","version":"1.0","type":"link"}