Food Processing Technology: Principles and Practice, now in its thoroughly revised third edition, remains an essential text for students and practitioners in food science and technology. Building on the established reputation of its earlier editions, this volume offers an expansive overview of food manufacturing technologies, highlighting both traditional techniques and the latest advancements. The book details a wide array of processing methods, explaining the core principles behind each process along with the equipment involved and the impact on food-borne micro-organisms. It includes updated topics such as microprocessor-controlled equipment, minimal processing techniques, functional foods, and innovative packaging solutions, as well as insights into post-processing operations like storage and distribution logistics.
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