ABSTRACT
This book provides a global perspective of present-age frontiers in food process engineering research, innovation, and emerging trends. It provides an abundance of new information on a variety of issues and problems in food processing technology. Divided into five parts, the book presents new research on new trends and technologies in food processing, ultrasonic treatment of foods, foods for specific needs, food preservation, and food hazards and their controls.
TABLE OF CONTENTS
part |2 pages
PART I: EMERGING TRENDS AND TECHNOLOGIES IN FOOD PROCESSING
part |2 pages
PART II: ULTRASONIC TREATMENT OF FOODS
part |2 pages
PART III: FOODS FOR SPECIFIC NEEDS
part |2 pages
PART IV: FOOD PRESERVATION
part |2 pages
PART V: FOOD HAZARDS AND THEIR CONTROLS