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Innovations in Food Processing
✍️ Gould, Grahame W
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📝 Description: Innovations in Food Processing
Innovations in Food Processing presents a comprehensive review of new technologies to preserve foods, especially those based on nonthermal techniques. It covers a wide range of methods, including high pressure, pulsed electric fields, and hurdle technologies. Other chapters include information about the trends in emerging technologies over the past 40 years, and predictive models to describe microbial growth. Expert contributors present thorough research results and critical reviews of each covered technology.
💎 Expert review
⭐ Reader reviews
The starting rating comes from the team Eatbook Family —
Reader rating
4.6
Based on 1 reviews
E
Eatbook Family editorial team
Gould's edited volume is a deeply academic and specialized resource rather than a traditional cookbook or home kitchen guide. The book delivers thorough research results and critical reviews across advanced nonthermal preservation techniques, making it an exceptional tool for specialists. However, it will not suit home cooks, culinary hobbyists, or those seeking accessible kitchen recipes or casual culinary tips. Its dense focus on predictive microbial modeling and industrial equipment trends means it requires a strong background in food science to fully appreciate. For the right professional audience, it is a rigorous and authoritative guide; for casual readers, it will prove overwhelmingly technical and dry.
