Автор: Megh R. Goyal, Suvartan Ranvir, Junaid Ahmad Malik Название: The Chemistry of Milk and Milk Products ISBN: 1774912244 ISBN-13(EAN): 9781774912249 Издательство: Taylor&Francis Рейтинг: Цена: 21284.00 р. Наличие на складе: Поставка под заказ.
Описание: Focuses on novel and nonthermal processing of food and food products, incluing dielectric heating and ohmic heating as well as three-dimensional printing of foods and ozonization of food products. It also delves into process interventions for food processing and preservations.
Автор: Goyal, Megh R. Название: Enzyme Inactivation in Food Processing ISBN: 1774911604 ISBN-13(EAN): 9781774911600 Издательство: Taylor&Francis Рейтинг: Цена: 23580.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Автор: Veena, N. Название: Novel and Alternative Methods in Food Processing ISBN: 1774911620 ISBN-13(EAN): 9781774911624 Издательство: Taylor&Francis Рейтинг: Цена: 20059.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Название: Processing technologies for milk and milk products ISBN: 1774636638 ISBN-13(EAN): 9781774636633 Издательство: Taylor&Francis Рейтинг: Цена: 12707.00 р. Наличие на складе: Поставка под заказ.
Описание: The demand for quality milk products is increasing throughout the world. Food patterns are changing from eating plant protein to animal protein due to increasing incomes around the world, and the production of milk and milk products is expanding with leaps and bounds. This book presents an array of recent developments and emerging topics in the
Описание: Provides a detailed discussion of many nonthermal food process techniques. These include high-pressure processing, ultraviolet light technology, microwave-assisted extraction, high pressure assisted freezing, microencapsulation, dense phase carbon dioxide aided preservation, to name a few.
Описание: In this volume, several new food processing and preservation technologies have been investigated by researchers that have the potential to increase shelf life and preserve the quality of foods.
Описание: Presents nonthermal approaches for food processing and preservation including color measurement techniques, RFID, 3D-food printing, potential of robotics, artificial intelligence, terahertz spectroscopy imaging technique, instrumentation techniques and transducers, quality assurance tools, detection of pesticides, etc.
Автор: Gould, Grahame W. Название: Innovations in Food Processing ISBN: 1566767822 ISBN-13(EAN): 9781566767828 Издательство: Taylor&Francis Рейтинг: Цена: 39811.00 р. Наличие на складе: Поставка под заказ.
Описание: Novel food processing technologies have significant potential to improve product quality and process efficiency. Commercialisation of new products and processes brings exciting opportunities and interesting challenges. Case studies in novel food processing technologies provides insightful, first-hand experiences of many pioneering experts involved in the development and commercialisation of foods produced by novel processing technologies.Part one presents case studies of commercial products preserved with the leading nonthermal technologies of high pressure processing and pulsed electric field processing. Part two broadens the case histories to include alternative novel techniques, such as dense phase carbon dioxide, ozone, ultrasonics, cool plasma, and infrared technologies, which are applied in food preservation sectors ranging from fresh produce, to juices, to disinfestation. Part three covers novel food preservation techniques using natural antimicrobials, novel food packaging technologies, and oxygen depleted storage techniques. Part four contains case studies of innovations in retort technology, microwave heating, and predictive modelling that compare thermal versus non-thermal processes, and evaluate an accelerated 3-year challenge test.With its team of distinguished editors and international contributors, Case studies in novel food processing technologies is an essential reference for professionals in industry, academia, and government involved in all aspects of research, development and commercialisation of novel food processing technologies.
