Physical and chemical interactions between various constituents resulting from processing operations often lead to physical, sensory, and nutritional changes in

The processing of food generally implies the transformation of the perishable raw food to value-added products. It imparts benefits, such as the destruction of

Food materials are processed prior to their consumption using different processing technologies that improve their shelf life and maintain their physicochemical

Food Engineering Handbook, Two-Volume Set provides a stimulating and up-to-date review of food engineering phenomena. It also addresses the basic and applied pr

This useful reference is the first book to address key aspects of food powder technology. It assembles organized and updated information on the physical propert