Highlights the latest advances and research in the interdisciplinary field of food engineering, emphasizing food science as well as quality assurance. The volume provides detailed technical and scientific background of technologies and their potential applications in food preservation. The volume’s broad perspective reflects the expertise of international and interdisciplinary engineers, drawing on that of food technologists, microbiologists, chemists, mechanical engineers, biochemists, geneticists, and others.
The volume will be valuable and useful to researchers, scientists, and engineers as well as to graduate students in this dynamic field. This book is a rich resource on recent research innovations in food science and engineering with industrial applications, presenting a practical, unique and challenging blend of principles and applications.