Processing Effects on Safety and Quality of Foods

With an international team of more than 35 renowned contributors, this book presents evaluation techniques that yield reliable estimations of microbiological, physicochemical, nutritive, and sensory characteristics. Each chapter discusses the processing effects of relevant technologies and includes the basics of microbial kinetics, sensory evaluation, and the perception of food quality.# Describes processing effects as a function of unit operations in the food industry
# Addresses the entire food processing plant, including food modeling, optimization, and design
# Introduces the basics of microbial kinetics, sensory evaluation, and the perception of food quality