Non-Thermal Preservation of Dairy Products: Principles, Recent Advances, and Future Prospects

Date

2020-01-01

Author

Köker, Alperen
Okur, İlhami
Ozturkoğlu Budak, Şebnem
Alpas, Hami

Metadata

Show full item record

Item Usage Stats

11
views

0
downloads

Cite This

In recent years, professionals have combined nutrition, health, and engineering sciences to develop new technologies within the food industry. As we are beginning to shift focus on how we view the health benefits of various food products, perseveration and processing techniques have become much more vital. New developments regarding how we store and preserve food are emerging rapidly, making it necessary for research to be done that studies the latest scientific improvements and contemporary methods of food processing. Technological Developments in Food Preservation, Processing, and Storage is a collection of innovative research on the latest developments and advancements of preservation technologies and storage methods within the food processing industry. While highlighting topics including nutritional supplements, microfiltration, and thermal technology, this book is ideally designed for biologists, nutrition scientists, health professionals, engineers, government officials, policymakers, food service professionals, industry practitioners, researchers, academicians, and students.

URI

https://www.igi-global.com/book/technological-developments-food-preservation-processing/234640
https://hdl.handle.net/11511/72976

Collections

Department of Food Engineering, Book / Book chapter