The first edition of Food processing technology was quickly adopted as the standard text by many food science and technology courses. This completely revised and updated third edition consolidates the position of this textbook as the best single-volume introduction to food manufacturing technologies available.
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Presents the supercritical fluid extraction processes in edible oils, including fish oils and specialty oils; herbs, such as Latin American plants and those used in traditional Chinese medicine, algae, spices, antioxidants; and essential oils. This book covers the processing of micro- and nanoscale materials by supercritical fluid technology