Non-Thermal Processing Of Foods 9781138035843

Варианты приобретения

Цена: 26796.00р.
Кол-во:
Наличие: Поставка под заказ. Есть в наличии на складе поставщика.
Склад Америка: Есть
При оформлении заказа до: 2025-07-28
Ориентировочная дата поставки: Август-начало Сентября
При условии наличия книги у поставщика.

Добавить в корзину

в Мои желания

Название: Non-Thermal Processing Of Foods
ISBN: 9781138035843
Издательство: Taylor&Francis
Классификация:

Производство продуктов питания и напитков

ISBN-10: 113803584X
Обложка/Формат: Hardback
Страницы: 476
Вес: 1.04 кг.
Дата издания: 18.01.2019
Язык: English
Иллюстрации: 38 halftones, black and white; 20 illustrations, black and white
Размер: 184 x 260 x 34
Читательская аудитория: Tertiary education (us: college)
Ключевые слова: Food & beverage technology, HEALTH & FITNESS / Diet & Nutrition / General,TECHNOLOGY & ENGINEERING / Food Science
Основная тема: Food Engineering
Ссылка на Издательство: Link
Рейтинг:
Поставляется из: Европейский союз
Описание:

This book presents the latest developments in the area of non-thermal preservation of foods and covers various topics such as high-pressure processing, pulsed electric field processing, pulsed light processing, ozone processing, electron beam processing, pulsed magnetic field, ultrasonics, and plasma processing. Non-thermal Processing of Foods discusses the use of non-thermal processing on commodities such as fruits and vegetables, cereal products, meat, fish and poultry, and milk and milk products.

Features:

Provides latest information regarding the use of non-thermal processing of food products

Provides information about most of the non-thermal technologies available for food processing

Covers food products such as fruits and vegetables, cereal products, meat, fish and poultry, and milk and milk products

Discusses the packaging requirements for foods processed with non-thermal techniques

The effects of non-thermal processing on vital food components, enzymes and microorganisms is also discussed. Safety aspects and packaging requirements for non-thermal processed foods are also presented. Rounding out coverage of this technology are chapters that cover commercialization, regulatory issues and consumer acceptance of foods processed with non-thermal techniques. The future trends of non-thermal processing are also investigated.

Food scientists and food engineers, food regulatory agencies, food industry personnel and academia (including graduate students) will find valuable information in this book. Food product developers and food processors will also benefit from this book.

Non-Thermal Processing Of Foods,