{ "item_title" : "Processing Foods", "item_author" : [" Fernanda A. R. Oliveira", "Jorge C. Oliveira "], "item_description" : "Processing Foods: Quality Optimization and Process Assessment provides a large body of updated information - helping researchers and industrialists make use of new concepts, technologies and approaches that are at the heart of modern food research. It will be a useful tool in the interweaving of scientific and technological information that the multidisciplinarity of food processing and preservation requires. The book concerns conventional and emerging technologies - reviewing relevant chemical, physical and microbiological changes in food - occurring during processing. It discusses methods to monitor and assess such changes with a view to product optimization. Chapters include reviews of different subjects and specific studies that clarify the issues and their potential applications. The topics are divided into five sections: thermal processing, freezing, drying, high pressure processing and minimal and combined processes.", "item_img_path" : "https://covers4.booksamillion.com/covers/bam/0/84/937/905/0849379059_b.jpg", "price_data" : { "retail_price" : "305.00", "online_price" : "305.00", "our_price" : "305.00", "club_price" : "305.00", "savings_pct" : "0", "savings_amt" : "0.00", "club_savings_pct" : "0", "club_savings_amt" : "0.00", "discount_pct" : "10", "store_price" : "" } }

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