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Food Processing and Preservation Technology: Advances, Methods, and Applications, Goyal Megh R., Mishra Santosh K., Birwal Preeti


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Автор: Goyal Megh R., Mishra Santosh K., Birwal Preeti
Название:  Food Processing and Preservation Technology: Advances, Methods, and Applications
ISBN: 9781771889957
Издательство: Taylor&Francis
Классификация:
ISBN-10: 1771889950
Обложка/Формат: Hardcover
Страницы: 286
Вес: 0.62 кг.
Дата издания: 06.05.2022
Серия: Innovations in agricultural & biological engineering
Язык: English
Иллюстрации: 14 tables, black and white; 7 line drawings, color; 21 line drawings, black and white; 3 halftones, black and white; 7 illustrations, color; 24 illustrations, black and white
Размер: 234 x 156 x 19
Читательская аудитория: Tertiary education (us: college)
Подзаголовок: Advances, methods, and applications
Рейтинг:
Поставляется из: Европейский союз
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.


Advances In Cold Plasma Applications For Food Safety And Preservation

Автор: Bermudez-Aguirre, Daniela
Название: Advances In Cold Plasma Applications For Food Safety And Preservation
ISBN: 0128149213 ISBN-13(EAN): 9780128149218
Издательство: Elsevier Science
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Цена: 26444.00 р.
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Описание:

Cold plasma is one of the newest technologies tested for food preservation. In the last decade, this novel approach has shown promising results as a disinfectant of food products and packaging materials. Cold plasma is also affordable, waterless, waste-free, and leaves no chemical residue on the product. This exciting new technology is covered thoroughly in Advances in Cold Plasma Applications for Food Preservation.

The book presents the basic principles of cold plasma, examples of food products disinfected by cold plasma, and the challenges of using cold plasma to maximize microbial and spore inactivation. Some chapters are devoted to specific applications of the technology, such as the use of cold plasma for space missions. Insights about the required regulations for this technology are also discussed.

Written and edited by experts in the field, Advances in Cold Plasma Applications for Food Preservation is aimed at academic researchers, food scientists, and government officials working on disinfection of food products.

Ultrasound: advances for food processing and preservation

Название: Ultrasound: advances for food processing and preservation
ISBN: 0128045817 ISBN-13(EAN): 9780128045817
Издательство: Elsevier Science
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Цена: 26444.00 р.
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Описание:

Ultrasound is an emerging technology that has been widely explored in food science and technology since the late 1990s.

The book is divided into three main areas.Chapters 1 to 5 focus on the basic principles of ultrasound and how the technology works on microbial cells, enzymes, and the chemistry behind the process. Chapters 6 to 15 cover the application of ultrasound in specific food products and processes, discussing changes on food quality and presenting some innovations in food ingredients and enhancement of unit operations. Finally, Chapters 16 to 20 present some topics about manufacture of ultrasound equipment and simulation of the process, the use of the technology to treat food industry wastewater, and an industry perspective. The laws and regulations concerning emerging technologies, such as ultrasound, are also discussed, including the new Food Safety Modernization Act.

  • Provides a clear and comprehensive panorama of ultrasound technology
  • Contains updated research behind this technology
  • Brings the current tested product and future uses
  • Explores potential future use within the food industry
Handbook of Research on Food Processing and Preservation Technologies: Volume 1: Nonthermal and Innovative Food Processing Methods

Автор: Goyal Megh R., Birwal Preeti, Sharma Monika
Название: Handbook of Research on Food Processing and Preservation Technologies: Volume 1: Nonthermal and Innovative Food Processing Methods
ISBN: 1771889829 ISBN-13(EAN): 9781771889827
Издательство: Taylor&Francis
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Цена: 20059.00 р.
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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.

Computational Fluid Dynamics Applications in Food Processing

Автор: C. Anandharamakrishnan
Название: Computational Fluid Dynamics Applications in Food Processing
ISBN: 1461479894 ISBN-13(EAN): 9781461479895
Издательство: Springer
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Цена: 7182.00 р.
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Описание: Computational Fluid Dynamics (CFD) has been applied extensively to great benefit in the food processing sector. modeling of ovens to provide information about temperature and airflow pattern throughout the baking chamber to enhance heat transfer and in turn final product quality;

High Pressure Processing of Food: Principles, Technology and Applications

Автор: Balasubramaniam V. M., Barbosa-Cбnovas Gustavo V., Lelieveld Huub
Название: High Pressure Processing of Food: Principles, Technology and Applications
ISBN: 1493980033 ISBN-13(EAN): 9781493980031
Издательство: Springer
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Цена: 26194.00 р.
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Описание: High pressure processing technology has been adopted worldwide at the industrial level to preserve a wide variety of food products without using heat or chemical preservatives.

Food Waste Recovery: Processing Technologies, Industrial Techniques, and Applications

Автор: Galanakis Charis M.
Название: Food Waste Recovery: Processing Technologies, Industrial Techniques, and Applications
ISBN: 0128205636 ISBN-13(EAN): 9780128205631
Издательство: Elsevier Science
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Цена: 21728.00 р.
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Описание: Food Waste Recovery: Processing Technologies, Industrial Techniques, and Applications, Second Edition provides information on safe and economical strategies for the recapture of value compounds from food wastes while also exploring their re-utilization in fortifying foods and as ingredients in commercial products. Sections discuss the exploration of management options, different sources, the Universal Recovery Strategy, conventional and emerging technologies, and commercialization issues that target applications of recovered compounds in the food and cosmetics industries. This book is a valuable resource for food scientists, technologists, engineers, chemists, product developers, researchers, academics and professionals working in the food industry.

Food Processing and Preservation

Автор: Naik H. R., Amin Tawheed
Название: Food Processing and Preservation
ISBN: 1032152478 ISBN-13(EAN): 9781032152479
Издательство: Taylor&Francis
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Цена: 16843.00 р.
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Описание: This book provides an exhaustive coverage on all the types of food products processing and their preservation. It also provides a brief introduction to their importance in employment generation. Note: T& F does not sell or distribute the hardback in India, Pakistan, Nepal, Bhutan, Bangladesh and Sri Lanka.

Nanotechnology Applications in Dairy Science: Packaging, Processing, and Preservation

Автор: Kumar Dasarahally-Huligowda Lohith, Goyal Megh R., Ansar Rasul Suleria Hafiz
Название: Nanotechnology Applications in Dairy Science: Packaging, Processing, and Preservation
ISBN: 1774634414 ISBN-13(EAN): 9781774634417
Издательство: Taylor&Francis
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Цена: 12707.00 р.
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Описание: This new volume is designed to provide new insight into the utilization of nanotechnology in dairy science and food science. It focuses on applications of nanotechnology in packaging and drying of dairy and meat products, nanofiltration use in the dairy industry, and whey processing and dairy encapsulation.

Steviol Glycosides: Cultivation, Processing, Analysis and Applications in Food

Название: Steviol Glycosides: Cultivation, Processing, Analysis and Applications in Food
ISBN: 1782628304 ISBN-13(EAN): 9781782628309
Издательство: Royal Society of Chemistry
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Цена: 31469.00 р.
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Описание: The popularity of the plant stevia has risen due to increasing use and interest in its sweet constituents. This book aims to present novel uses and manufacturing developments as well as to gather together up-to-date information across the whole developing area of steviol glycosides research.

Food Processing and Preservation Technology

Автор: Jordan Lisa
Название: Food Processing and Preservation Technology
ISBN: 168286653X ISBN-13(EAN): 9781682866535
Издательство: Неизвестно
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Цена: 23655.00 р.
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Описание: Bridging the Information Gap. Imagining the healthcare of the future is an interesting exercise, and although nobody can predict precisely what systems might operate in ten years time, the possibilities which already exist can give us a clue as to how healthcare may be managed by 2030.This book presents papers from the conference Healthcare of the Future, held in Biel/Bienne, Switzerland, on 5 April 2019. The conference reflects some of the results of a two year multi-stakeholder Swiss research program in medical informatics. The research program, which began in 2016, saw 25 stakeholders cooperating for an integrated cross-sectoral

Food Processing and Production: Principles and Applications

Название: Food Processing and Production: Principles and Applications
ISBN: 1641720964 ISBN-13(EAN): 9781641720960
Издательство: Неизвестно
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Цена: 23335.00 р.
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Technological Developments in Food Preservation, Processing, and Storage

Автор: Seydi Y?km??
Название: Technological Developments in Food Preservation, Processing, and Storage
ISBN: 1799819256 ISBN-13(EAN): 9781799819257
Издательство: Mare Nostrum (Eurospan)
Цена: 22037.00 р.
Наличие на складе: Есть у поставщика Поставка под заказ.

Описание: In recent years, professionals have combined nutrition, health, and engineering sciences to develop new technologies within the food industry. As we are beginning to shift focus on how we view the health benefits of various food products, perseveration and processing techniques have become much more vital. New developments regarding how we store and preserve food are emerging rapidly, making it necessary for research to be done that studies the latest scientific improvements and contemporary methods of food processing. Technological Developments in Food Preservation, Processing, and Storage is a collection of innovative research on the latest developments and advancements of preservation technologies and storage methods within the food processing industry. While highlighting topics including nutritional supplements, microfiltration, and thermal technology, this book is ideally designed for biologists, nutrition scientists, health professionals, engineers, government officials, policymakers, food service professionals, industry practitioners, researchers, academicians, and students.


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