Functional beverages are growing faster than the beverage category as a whole, but their escalating popularity has led to an increasing call for tighter review and approval procedures.
Processing of foods using multiple high-pressure pulses and achieving an end temperature above 105°C under pressure produces sterility with minimal impact on flavor, texture, and color.
Food engineering can make a significant contribution to the engineering sciences by introducing structure as a
fundamental variable in the study of transport phenomena and physical properties of foods. Considering structure in the design of foods is the birth of food product engineering.
Processing of foods using multiple high-pressure pulses and achieving an end temperature above 105°C under pressure produces sterility with minimal impact on flavor, texture, and color.
Food engineering can make a significant contribution to the engineering sciences by introducing structure as a
fundamental variable in the study of transport phenomena and physical properties of foods. Considering structure in the design of foods is the birth of food product engineering.
Functional beverages are growing faster than the beverage category as a whole, but their escalating popularity has led to an increasing call for tighter review and approval procedures.
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