Woodhead Publishing - The Microwave Processing of Foods

The Microwave Processing of Foods, Second Edition, provides a comprehensive look at the evolving landscape of microwave technology in food science. This updated edition incorporates significant developments from the last decade, making it a vital resource for professionals and researchers. The text covers fundamental principles while exploring modern research trends that shape the future of the industry. Led by an international team of experts, this book serves as a practical guide for applying microwave technology across various sectors. It addresses specific modern applications such as microwave assisted frying, microbial inactivation, and disinfestation. Whether you are looking to understand basic mechanics or stay current with emerging trends, this publication offers the technical depth required for food science, technology, and nutrition studies.