This book investigates advancements and challenges in thermal food processing. It explores novel technologies and their impact on food quality, drawing on scientific research and industry applications. The text aims to provide a comprehensive overview for researchers, food scientists, and industry professionals.

The second edition of 'Thermal Food Processing: New Technologies and Quality Issues' is recognized as a significant contribution to the field, updating and expanding upon its predecessor. It is likely to be valued by professionals and academics for its detailed examination of current advancements and their implications for food quality. The text is expected to serve as a thorough reference for those involved in food science and technology.