Food Processing

Hosahalli S. Ramaswamy, Michele Marcotte

“… sets out to address the basic principles of and applications of the major food processing technologies used commercially. … It covers the theory of the techniques well and combines this with a practical hands-on approach. … The scope of the book, which is in-depth coverage of a few major technologies, compared with the broader coverage of others may well be the deciding factor for would-be purchasers or academics considering prescribing the book as a food engineering text book.” — H. Deeth, in International Journal of Dairy Technology, Vol. 60, No. 2, May 2007

• Introduction. Background Basics. Thermal Processing. Low Temperature Preservation. Food Hydration. Separation and Concentration Techniques. Appendices. References Cited. Index.