Book of Donmon Teith

Quality is a composite term encompassing many characteristics of foods. These include color, aroma, texture, general nutrition, shelf-life, stability, and possi

Food Processing for Increased Quality and Consumption, Volume 18 in the Handbook of Food Bioengineering series, offers an updated perspective on the novel techn

The safety and efficacy of minimal food processing depends on the use of novel preservation technologies. This book first examines what is meant by minimally pr

Fruit and vegetables are both major food products in their own right and key ingredients in many processed foods. There has been growing research on their impor

Food Quality and Shelf Life covers all aspects and challenges of food preservation, packaging and shelf-life. It provides information on the most important pill