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Food processing is the transformation of raw ingredients, by physical or chemical means into food, or of food into other forms. Food processing combines raw food ingredients to produce marketable food products that can be easily prepared and served by the consumer. Food processing typically involves activities such as mincing and macerating, liquefaction, emulsification, and cooking (such as boiling, broiling, frying, or grilling); pickling, pasteurization, and many other kinds of preservation; and canning or other packaging.
Related Journals of Food Processing
Journal of Food Measurement and Characterization, Journal of Food Science Education, Journal of Culinary Science and Technology, Critical Reviews in Food Science and Nutrition, Food Chemistry, Journal of Food Engineering, Food Research International.