ABSTRACT
The challenge of maintaining both quality and safety in the thermal processing of foods results from the degradation of heat-sensitive quality attributes during processing. The editor of Thermal Food Processing: New Technologies and Quality Issues presents a comprehensive reference through authors that assist in meeting this challenge by explaining
TABLE OF CONTENTS
part |2 pages
Part I: Modeling of Thermal Food Processes
part |2 pages
Part II: Quality and Safety of Thermally Processed Foods
part |2 pages
Part III: Innovations In Thermal Food Processes