"This special volume is devoted to Ohmic heating of foods covering several aspects of its science and engineering, chemistry and physics, biochemistry and nutrition, quality and safety, development and technology, both basic and applied. The structure of this volume is uniquely …
Emerging technologies for food processing
An authoritative reference text for nutritionists and food processing technologists presents 28 detailed reports covering a wide variety of aspects related to relationships between food processing and nutrient retention. The 28 papers, prepared by experts in their respective fie…
Advances in food biotechnology
This latest book in the #x18;Practical Skills' series provides students with knowledge and training they need to undertake practical investigations within food science and nutrition covering relevant aspects of nutrition, biology, chemistry, biochemistry, communication and consu…