Physico-Chemical Aspects of Food Processing

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Food manufacturers are under constant pressure both to produce new products and to increase the efficiency of existing production methods. This text provides a study of the changes which occur in the components of food when they are subjected to processing. Coverage is restricted to those changes which have direct effect on the physical properties (and hence commercial value) of the foodstuff. Authors from the EU and USA provide useful information for food technologists, production managers and quality assurance and control staff in the food industry. Students and academics at teaching and research institutions should find this book useful.