Thermal processing remains one of the most important processes in the food industry. Now in its second edition, Thermal Food Processing: New Technologies and Quality Issues continues to explore the latest developments in the field. Assembling the work of a worldwide panel of experts, this volume highlights topics vital to the food industry today an

chapter 1|30 pages

- Thermal Physical Properties of Foods

chapter 3|16 pages

- Thermal Effects in Food Microbiology

chapter 9|28 pages

- Thermal Processing of Poultry Products

chapter 10|24 pages

- Thermal Processing of Fishery Products

chapter 11|34 pages

- Thermal Processing of Dairy Products

chapter 13|24 pages

- Thermal Processing of Canned Foods

chapter 14|20 pages

- Thermal Processing of Ready Meals

chapter 15|30 pages

- Thermal Processing of Vegetables

chapter 17|18 pages

- Aseptic Processing and Packaging

chapter 18|42 pages

- Ohmic Heating for Food Processing

chapter 19|28 pages

- Radio Frequency Dielectric Heating

chapter 20|26 pages

- Infrared Heating

chapter 21|28 pages

- Microwave Heating

chapter 23|24 pages

- pH-Assisted Thermal Processing