Buch, Englisch, 382 Seiten, Format (B × H): 156 mm x 234 mm, Gewicht: 712 g
Volume 5: Emerging Techniques for Food Processing, Quality, and Safety Assurance
Buch, Englisch, 382 Seiten, Format (B × H): 156 mm x 234 mm, Gewicht: 712 g
Reihe: Innovations in Agricultural & Biological Engineering
ISBN: 978-1-77463-035-8
Verlag: Taylor & Francis Ltd (Sales)
Volume 5: Emerging Techniques for Food Processing, Quality, and Safety Assurance discusses various emerging techniques for food preservation, formulation, and nondestructive quality evaluation techniques. Each chapter covers major aspects pertaining to principles, design, and applications of various food processing methods, such as low temperature-based-ultrasonic drying of foods, hypobaric processing of foods, viability of high-pressure technology, application of pulsed electric fields in food preservation, green nanotechnology for food processing and preservation, advanced methods of encapsulation, basics and methods of food authentication, imaging techniques for quality inspection of spices and nuts, FTIR coupled with chemometrics for food quality and safety, and the use of robotic engineering for quality and safety.
Other volumes in the 5-volume set include:
Volume 1: Nonthermal and Innovative Food Processing Methods
Volume 2: Nonthermal Food Preservation and Novel Processing Strategies
Volume 3: Computer-Aided Food Processing and Quality Evaluation Techniques
Volume 4: Design and Development of Specific Foods, Packaging Systems, and Food Safety
Together with the other volumes in the set, the Handbook of Research on Food Processing and Preservation Technologies will be a valuable resource for researchers, scientists, students, growers, traders, processors, industries, and others.
Autoren/Hrsg.
Fachgebiete
Weitere Infos & Material
1. Low Temperature Based Ultrasonic Drying of Foods 2. Hypobaric Processing of Food 3. Viability of High-Pressure Technology in the Food Industry 4. Potential of Pulsed Electric Fields in Food Preservation 5. Pulsed Light Technology in Food Processing and Preservation 6. Potential of Green Nanotechnology in Food Processing and Preservation 7. Food Encapsulation: Principles, Novel Methods, and Applications 8. Food Authentication: Basics and Detection Methods 9. Imaging Techniques for Quality Assessment of Spices and Nuts 10. Fourier Transform Infrared (FTIR) Spectroscopy with Chemometrics: Evaluation of Food Quality and Safety 11. Robotic Engineering: A Tool for Quality and Safety of Foods