Unformatted text preview: • Immobilized enzymes perform many crucial functions in food processing. • Pasteurization eliminates pathogens but not spoilage microbes. • Removal of water inhibits of stops microbial growth. • Freezing stops microbial growth in foods. • Water treatment in the plant is critical as water plays many important roles in the food industry....
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This note was uploaded on 04/08/2011 for the course FDST 4060 taught by Professor Shewfelt during the Spring '11 term at UGA.
- Spring '11