Explore the impact of food processing technologies on product attributes with “Food Processing Technologies: Impact on Product Attributes,” available at The Bookish Owl. Authored by Amit K. Jaiswal (ISBN: 9781482257540), this book delves into conventional and novel methods—from impingement to electro-technologies—and their effects on bioactive compounds, safety, and sensory qualities. Understand how processing affects nutritional value, shelf life, and overall food quality. Discover the pros and cons of various techniques, including chemical, irradiation, and biological processing, and make informed decisions about food production and consumption. A must-read for food scientists, nutritionists, and anyone interested in the science behind food.