Chapter 1. Status and Trends of Novel Thermal and Non-Thermal Technologies for Fluid Foods -- Chapter 2. Fluid Dynamics in Novel Thermal and Non-Thermal Process

Food processing is the step of the food chain that principally affects a food's physical or biochemical properties, along with determining the safety and shelf

This new volume provides a comprehensive overview of thermal and nonthermal processing of food with new and innovative technologies. Recent innovations in therm

A number of food engineering operations, in which heat is not used as a preserving factor, have been employed and are applied for preparation (cleaning, sorting

Reviews innovative processing techniques and recent developments in food formulation, identification, and utilization of functional ingredients Food Formulation