| 書目名稱 | Food Processing: Strategies for Quality Assessment |
| 編輯 | Abdul Malik,Zerrin Erginkaya,Hüseyin Erten |
| 視頻video | http://file.papertrans.cn/346/345044/345044.mp4 |
| 概述 | Discusses value added products.Discusses the role of nanotechnology in food processing.Covers food safety and its role in food processing.Includes supplementary material: |
| 叢書名稱 | Food Engineering Series |
| 圖書封面 |  |
| 描述 | 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. |
| 出版日期 | Book 2014 |
| 關(guān)鍵詞 | Food Processing; Food Quality; Food Safety |
| 版次 | 1 |
| doi | https://doi.org/10.1007/978-1-4939-1378-7 |
| isbn_softcover | 978-1-4939-5574-9 |
| isbn_ebook | 978-1-4939-1378-7Series ISSN 1571-0297 Series E-ISSN 2628-8095 |
| issn_series | 1571-0297 |
| copyright | Springer Science+Business Media New York 2014 |
|Archiver|手機版|小黑屋|
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