Innovations in Food Processing

Discover the cutting-edge world of food preservation with Innovations in Food Processing by Taylor & Francis Inc. This insightful hardback, published in 2000, spans 282 pages and offers a thorough exploration of various technologies designed to enhance food longevity, particularly those utilizing nonthermal techniques.

Delve into a diverse array of methods, including high pressure, pulsed electric fields, and hurdle technologies, as this book provides valuable insights into the evolution of food processing technologies over the years. Perfect for food scientists, industry professionals, and anyone interested in the latest advancements in food preservation, this comprehensive review is a must-have addition to your library. Enhance your understanding of emerging trends in food technology with this essential resource.