£265.00
It has been nearly a decade since the third edition of Engineering Properties of Foods was published, and food structure/microstructure remains a subject of research interest.
In fact, significant developments have taken place in the area of high pressure processing (HPP), which has been approved for pasteurization of food by the Food and Drug Administration.
Adapting High Hydrostatic Pressure (HPP) for Food Processing Operations
Food Process Design and Evaluation
High Pressure Processing of Fruit and Vegetable Products
Engineering Principles for Food Processing Technology and Product Realization
Food Microstructure and Its Relationship with Quality and Stability
Food Process Engineering Principles and Data
Advances in Food Applications for High Pressure Processing Technology
Present and Future of High Pressure Processing
Technological Developments in Food Preservation, Processing, and Storage
Selected Topics in Food Process Engineering
Engineering Aspects of Food Quality and Safety
Physical Properties of Foods