ABSTRACT
Covers a Host of Groundbreaking TechniquesThermal processing is known to effectively control microbial populations in food, but the procedure also has a downsideit can break down the biochemical composition of foods, resulting in a marked loss of sensory and nutritional quality. Processing Effects on Safety and Quality of Foods delineates three dec
TABLE OF CONTENTS
part |2 pages
Part I: Introduction: Processing, Safety, and Quality
part |2 pages
Part II: Evaluating the Safety and Quality of Foods
part |2 pages
Part III: Effects of Specific Technologies on Safety and Quality
part |2 pages
Part IV: Integrative Approach: Safety and Quality in Food Plant Design