Buch, Englisch, 356 Seiten, Format (B × H): 156 mm x 234 mm, Gewicht: 676 g
Biotechnological, Physicochemical, and Mathematical Approaches
Buch, Englisch, 356 Seiten, Format (B × H): 156 mm x 234 mm, Gewicht: 676 g
Reihe: Innovations in Agricultural & Biological Engineering
ISBN: 978-1-77491-162-4
Verlag: Apple Academic Press
Zielgruppe
Postgraduate
Autoren/Hrsg.
Fachgebiete
Weitere Infos & Material
Part I: Novel Methods for Foods Processing and Preservation 1. Ultrasound Processing of Foods and Food Products 2. Microwave Heating of Food Products 3. Potential of Non-Thermal Technologies in the Food Industry 4. Thermo-Physical and Physicochemical Technologies for Drying of Food Products 5. Irradiation of Foods and Food Products Part II: Alternate Methods in Food Processing 6. Mathematical Modelling in Food Processing 7. Structural Design of Foods Based on Laws of Physics 8. Applications of Biotechnological Approaches in the Food Industry: Review 9. Valorization of Agro-Industrial Wastes Using Fermentation Technology Part III: Nutraceuticals and Encapsulation Methods in the Food Industry 10. Prospects of Citrus as a Nutraceutical Food 11. Potential of Functional Lipids: Production, Properties and Applications 12. Encapsulation Technologies in the Food Industry 13. Technical Characteristics for Encapsulation in the Food Industry