Buch, Englisch, 322 Seiten, Format (B × H): 156 mm x 234 mm, Gewicht: 626 g
Volume 1: Nonthermal and Innovative Food Processing Methods
Buch, Englisch, 322 Seiten, Format (B × H): 156 mm x 234 mm, Gewicht: 626 g
Reihe: Innovations in Agricultural & Biological Engineering
ISBN: 978-1-77188-982-7
Verlag: Taylor & Francis Ltd (Sales)
The first volume in this set, Nonthermal and Innovative Food Processing Methods, 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.
The volume is a treasure house of valuable information and will be an excellent reference for researchers, scientists, students, growers, traders, processors, industries, and others.
Autoren/Hrsg.
Fachgebiete
Weitere Infos & Material
PART I: EMERGING NONTHERMAL APPROACHES IN FOOD SCIENCE AND ENGINEERING 1. High-Pressure Processing: Potential Applications for Foods 2. Ultraviolet Light Technology: Applications for Fresh Produce 3. Microwave-Assisted Extraction (MAE) Technology: Potential for Extraction of Food Components 4. High-Pressure Assisted Freezing of Foods 5. Microencapsulation Technology: Potential in Formulations of Probiotic Foods PART II: PROSPECTS OF INNOVATIVE FOOD PRESERVATION STRATEGIES 6. Dense Phase Carbon Dioxide (DPCD)-Aided Preservation of Foods 7. Ionic Liquids: Applications in Food Science and Food Processing 8. Application of Ozone in the Food Industry: Recent Advances and Prospects 9. Advances in Osmotic Dehydration