TY  - BOOK
AU  - Tokuşolu,Özlem
AU  - Swanson,Barry Grant
TI  - Improving food quality with novel food processing technologies
SN  - 9781466507258
PY  - 2015///]
CY  - Boca Raton
PB  - CRC Press
KW  - Food industry and trade
KW  - Sanitation
KW  - Processed foods
KW  - Food
KW  - Preservation
N1  - Includes bibliographical references and index; part 1. Introduction -- part 2. Improving food quality with high-pressure processing -- part 3. Improving food quality with pulsed electric field technologies
N2  - 'Improving food quality, specifically properties such as rheological, physicochemical, and sensorial aspects, is always a goal of food and beverage manufacturers. During the past decade, novel processing technologies including high hydrostatic pressure (HHP), ultrasound, pulse electric field (PEF), and advanced heating technologies containing microwave, ohmic heating, and radio frequency have frequently been applied in the processing of foods and beverages. This book addresses maintaining and improving food quality through the use of these novel food processing technologies'--
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ER  -