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.

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.

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.