Technological Developments in Food Preservation Processing and Storage

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.