The subject matter sea salt caramel gelato dealt with in this book should complement sea salt caram

The subject matter sea salt caramel gelato dealt with in this book should complement sea salt caramel gelato the literature in the Croatian language in us completely ignored the scientific and technical field of food technology and engineering. Today, scientific research is increasingly concerned with the study of the operations and processes that are intended to produce sea salt caramel gelato food products of greater nutritional value and what better sensory characteristics. Therefore the development of processes of food moving in three directions: (1) by the production of so-called. minimally processed food, (2) to the improvement of existing methods and devices, and (3) to implement new, so-called. alternative production processes. This book provides a comprehensive overview of the possibilities of new, "alternative" methods of food processing and the direction of their development in the future. Due to the dynamic development of the areas in which we are concerned here, it is inevitable that the selected facilities will be subject to amendments and possible new interpretations of phenomena related to the new food processing methods. This is a textbook for students of undergraduate, graduate and postgraduate studies in the field of food technology and engineering, primarily students of Food Technology, University of Zagreb, given that content follows the methodological units curriculum courses Food preservation processes and courses of Food Process Engineering 2 . however, the book is intended for both professionals (engineers) in the food industry and institutions associated with the production and trade of food products.
An integral part of the book consists of chapters that were developed by my colleague: doc. dr. sc. Suzana Rimac Brnčić, food processing sea salt caramel gelato high intensity white light; doc. dr. sc. Greta Krešic, food processing high pressure; and others. PhD. Anet Rezek Jambrak, food processing pulsed electric fields. I am extremely grateful to them for their efforts.
On this occasion I wish to thank the reviewers, distinguished professors, emeritus professor Tomislav Lovrić (Food Technology and Biotechnology, University of Zagreb), prof. dr. sc. Vesna Lelas (Food Technology and Biotechnology, University of Zagreb), prof. dr. sc. Andrew Pozderović (Food Technology University "JJ Strossmayer" in Osijek), prof. dr. sc. Blackwell Science (Food Technology University "JJ Strossmayer" in Osijek) and prof. dr. sc. Rajki Božanić (Food Technology and Biotechnology, University of Zagreb) for their useful advice at the finish of the manuscript.
In recent years, the food industry overcame a scientific approach to food processing. sea salt caramel gelato Therefore, as a team of three scientific disciplines collide during food processing (Food Science, Food Technology and Food Engineering), came to the fore as a food process sea salt caramel gelato engineering discipline that deals with the operations and processes of refining raw materials that we use for food production and its preservation, taking into account that the maximum store food ingredients raw materials and to provide the greatest possible nutritional value of the finished product.
Preservation of foods make different processes that are intended to be as much as possible during sea salt caramel gelato the long period of time to preserve the original quality of some foods, ie. To prevent its deterioration sea salt caramel gelato and degradation. There are many factors sea salt caramel gelato that cause spoilage of foods; activity largely indigenous microorganisms sea salt caramel gelato and enzymes, the presence of insects, rodents and other pests and other factors which facilitate the degradation of some of the native food ingredients, eg. temperature (beyond a certain optimum range), the air (the presence of oxygen), light, moisture, and time. Under the classic concept of food preservation refers to the prevention of deterioration that occurs as a result of action (action) microorganisms. To prevent the destructive action of microorganisms in foods, different methods and techniques of preservation. Knowing the characteristics and needs of the micro-organism to maintain life, using traditional methods of preservation possible to remove its activity, and extend the life of a food. The methods while applying for must be effective, and that their use does not impair the nutritional value of foods and to avoid undesirable changes its sensory properties.
In the past 10 years, consumers demand that produced food has a more natural flavor and color and shelf life allows for a reasonable period of storage before consumption. At a given consumer demands Food Process Engineering responded by applying new methods of food processing which enables Chile manufacturing of minimally sea salt caramel gelato processed foods. These methods include: pulsed electric field, oscillating magnetic field and high hydrostatic pressure, as well as newer methods whose commercial exploitation is on the rise; ultrasound as a method sea salt caramel gelato of homogenizing the food, then use methods based on pulsed