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  • Open Daily: 10am - 10pm
    Alley-side Pickup: 10am - 7pm

    3038 Hennepin Ave Minneapolis, MN
    612-822-4611

Open Daily: 10am - 10pm | Alley-side Pickup: 10am - 7pm
3038 Hennepin Ave Minneapolis, MN
612-822-4611
Food Processing: Strategies for Quality Assessment

Food Processing: Strategies for Quality Assessment

Malik, Abdul
Ahmad, Saghir
Erginkaya, Zerrin

Paperback

Series: Food Engineering

Cookbooks GeneralTechnology & Engineering

ISBN10: 1493955748
ISBN13: 9781493955749
Publisher: Springer Nature
Published: Aug 23 2016
Pages: 510
Weight: 1.60
Height: 1.05 Width: 6.14 Depth: 9.21
Language: English
The aim of the food processing is to ensure microbiological and chemical safety of foods, adequate nutrient content and bioavailability and acceptability to the consumer with regard to sensory properties and ease of preparation. Processing may have either beneficial or harmful effects on these properties, so each of these factors must be taken into account in the design and preparation of foods. This book offers a unique dealing with the subject and provides not only an update of state-of-the art techniques in many critical areas of food processing and quality assessment, but also the development of value added products from food waste, safety and nanotechnology in the food and agriculture industry and looks into the future by defining current obstacles and future research goals. This book is not intended to serve as an encyclopedic review of the subject. However, the various chapters incorporate both theoretical and practical aspects and may serve as baseline information for future research through which significant development is possible.

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