Emerging Technologies for Food Processing, 2nd Edition

Contributors

Ana Allende,     Research Group on Quality, Safety and Bioactivity of Plant Foods, Food Science and Technology Department, CEBAS-CSIC, Murcia, Spain

Francisco Artés,     Postharvest and Refrigeration Group, Department of Food Engineering, Technical University of Cartagena, Cartagena, Murcia, Spain

Griffiths G. Atungulu,     Food Science Department, University of Arkansas, Fayetteville, AR, USA

V.M. Balasubramaniam,     Department of Food Science and Technology, The Ohio State University, Columbus, OH, USA

Domenico Cacace,     S.S.I.C.A.–Stazione Sperimentale per l'Industria delle Conserve Alimentari, Parma, Italy

Sónia Marília Castro

QOPNA – Departamento de Química, Universidade de Aveiro, Campus de Santiago, Aveiro, Portugal

CBQF – Centro ...