
Food Processing
Recent Developments
- 1st Edition - October 13, 1995
- Editor: Anilkumar G. Gaonkar
- Language: English
- Hardback ISBN:9 7 8 - 0 - 4 4 4 - 8 1 5 0 0 - 2
- Paperback ISBN:9 7 8 - 0 - 4 4 4 - 5 4 6 0 9 - 8
- eBook ISBN:9 7 8 - 0 - 0 8 - 0 5 3 1 8 4 - 7
Sustained developments in various branches of science and technology have resulted in considerable improvements in food processing methods. These new processing technologies have… Read more

Purchase options

Institutional subscription on ScienceDirect
Request a sales quoteFood processing methods covered include: NMR imaging, on-line NMR, on-line sensors, ultrasonics, synchrotron radiation to study fast events, membrane processing, bioseparation, high pressure processing, aseptic processing, irradiation, freezing, extrusion and extraction technologies. The book, adequately referenced and illustrated with numerous figures and tables, is a valuable reference for scientists, engineers, and technologists in industries and government laboratories involved in food processing, food research and/or development, and also for faculty, advanced undergraduate, graduate and postgraduate students from the Food Science, Food Engineering, and Agricultural Engineering departments.
- No. of pages: 330
- Language: English
- Edition: 1
- Published: October 13, 1995
- Imprint: Elsevier Science
- Hardback ISBN: 9780444815002
- Paperback ISBN: 9780444546098
- eBook ISBN: 9780080531847
AG