About the book
Processing of food materials is a prerequisite to obtain consumable food products. The food industry had a long journey and has evolved many times by applying different processing technologies, such as thermal, non-thermal and mild technologies. Consumer concerns have led the food industry to a different way of thinking in terms of implementing key technologies.The demands for more sustainable, healthier and tastier foods are increased in our daily diet. In the world today there is quite a high amount of options available to produce a high quality product. From starting thermal processing up to foodomics, to increase the level of food quality and safety, a number of multidisciplinary approaches are being researched.
This book aims to provide a comprehensive overview of food processing technologies to the reader, in basics and as well as innovative and emerging food processing technologies for food innovation.