Advances in food processing technology

dc.contributor.author	Jia, Jingdun (editor)
dc.contributor.author	Liu, Donghong (editor)
dc.contributor.author	Ma, Haile (editor)
dc.date.issued	2019
dc.identifier.isbn	978-981-13-6451-8
dc.identifier.uri	https://thuvienso.hoasen.edu.vn/handle/123456789/9825
dc.description	ix, 251 p. : ill.
dc.description.abstract	This book introduces readers to essential advances in the application of physical processing technology in food processing that have been made in recent years. It analyzes and describes the application of Power Ultrasound, Pulsed Electric Field, Supercritical-CO2, and Infrared Heating in the contexts of food sterilization, extraction, modification, drying and safety control. Covering all aspects of food physical processing, from basic principles to the latest technological developments, it offers a valuable application guide for food engineers and food researchers alike.
dc.language.iso	en
dc.publisher	Springer
dc.subject	Food industry and trade
dc.subject.other	Food processing technology
dc.title	Advances in food processing technology
dc.type	Book