In this volume of the Handbook of Food Science and Technology Set, the authors focus on food process engineering and packaging. Throughout the book they present the different strategies and methods which ensure the biological stability of foods, which include the inactivation, the separation based on density/size differences or the inhibition of biological agents such […]
In this volume of the Handbook of Food Science and Technology Set, the authors focus on food process engineering and packaging.
Throughout the book they present the different strategies and methods which ensure the biological stability of foods, which include the inactivation, the separation based on density/size differences or the inhibition of biological agents such as enzymes and microorganisms. The physicochemical basis and technological routes of ingredient preparation, as well as the main functions of packaging, are also addressed.
Based on practical examples and on the content of the academic courses presented by the authors, this book serves to provide a further understanding of food science and technology, following on from the first volume of this set of books.