Within the first four chapters, the concepts of mass and energy balance, thermodynamics, fluid flow and heat transfer are introduced. A significant addition to this section is an introduction to the concepts of sustainability ...

Taking a multidisciplinary approach, this work discusses the basics and recent innovations in fresh-cut fruit and vegetable processing. It addresses scientific progress in the fresh-cut area and discusses the industry and ...

"Preface The consumption of red meat and meat products has a long history in most cultures. Meat is a source of nutrients, as well as a sign of wealth in some countries. Various techniques have been developed in different ...

This handbook comprehensively presents the current status of the manufacturing of the most important meat products. Editor and renowned meat expert Fidel Toldrá heads an international collection of meat scientists who have ...

"Drawn from the latest clinical and experimental information, this book covers cover products enriched with phytosterols, n-3 fatty acids, garlic extract naturally occurring antioxidants, folic acid, CLA, as well as fibers ...

This book delivers its signature quality content in a student-friendly presentation. This respected market leader is accessible, with relevant examples, illustrations, applications, tables, and figures to emphasize key ...

This book presents a comprehensive treatise of all normally used food engineering operations that are carried out at room (or ambient) conditions, whether they are aimed at producing microbiologically safe foods with minimum ...