Food Processing: Advances in Non-Thermal Technologies, Dash Kshirod Kumar, Chakraborty Sourav

Автор: Edited By Kshirod Kumar Dash, Sourav Chakraborty
Название: Food Processing: Advances in Thermal and Non-Thermal Technologies, Two Volume Set
ISBN: 0367756188 ISBN-13(EAN): 9780367756185
Издательство: Taylor&Francis
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Цена: 193950.00 T
Наличие на складе: Невозможна поставка.
Описание: Advances in thermal and non-thermal food processing set aims to discuss emerging trends based on the future scope and challenges and to explain uncertain challenges in food processing including common and conventional methods including mathematical modeling and numerical simulations.

Автор: Knipe
Название: Thermal Processing of Ready-to-Eat Meat Products
ISBN: 0813801486 ISBN-13(EAN): 9780813801483
Издательство: Wiley
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Цена: 220650.00 T
Наличие на складе: Поставка под заказ.
Описание: Critical technical information on thermal processing of RTE meat products Editors and authors are renowned meat industry experts Covers key regulatory aspects of RTE meat production.

Автор: Oscar Leandro da Silva Ramos, Ricardo Nuno Correia Pereira, Miguel Angelo Parente Ribeiro Cerqueria, Jose Antonio Couto Teixeira, Antonio Augusto Vice
Название: Advances in Processing Technologies for Bio-based Nanosystems in Food
ISBN: 1138037303 ISBN-13(EAN): 9781138037304
Издательство: Taylor&Francis
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Цена: 193950.00 T
Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: This book provides an overview of the most recent advances made on the field of nanoscience and nanotechnology that significantly influenced the food industry. It provides a multidisciplinary review of the complex mechanisms involved in the research, development, production and legislation of food containing nanostructures systems.

Название: Emerging Thermal and Nonthermal Technologies in Food Processing
ISBN: 1771888318 ISBN-13(EAN): 9781771888318
Издательство: Taylor&Francis
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Цена: 126580.00 T
Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: This new volume, Emerging Thermal and Nonthermal Technologies in Food Processing, provides a comprehensive overview of thermal and nonthermal processing of food with new and innovative technologies.

Автор: Selvamuthukumaran M.
Название: Non-Thermal Processing Technologies for the Grain Industry
ISBN: 036760857X ISBN-13(EAN): 9780367608576
Издательство: Taylor&Francis
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Цена: 193950.00 T
Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: With thermal processing significantly affecting food quality, diminishing nutrients, and altering texture of the products, food companies are looking to non-thermal processes to deliver a higher quality more wholesome food products to the market. This book covers such non-thermal processing techniques employed in grain processing industries.

Название: Innovative technologies in seafood processing
ISBN: 0815366442 ISBN-13(EAN): 9780815366447
Издательство: Taylor&Francis
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Цена: 178640.00 T
Наличие на складе: Нет в наличии.
Описание: This book provides comprehensive updates on several novel process technologies used by the seafood industry and highlights their effects on product quality and safety of the treated seafood. In addition, two chapters focus on the development of safe, effective natural antimicrobials and additives used to replace synthetic alternatives.

Автор: K Knoerzer
Название: Innovative Food Processing Technologies
ISBN: 0081002947 ISBN-13(EAN): 9780081002940
Издательство: Elsevier Science
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Цена: 258260.00 T
Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: . Innovative Food Processing Technologies: Extraction, Separation, Component Modification and Process Intensification focuses on advances in new and novel non-thermal processing technologies which allow food producers to modify and process food with minimal damage to the foodstuffs. The book is highly focused on the application of new and novel technologies, beginning with an introductory chapter, and then detailing technologies which can be used to extract food components. Further sections on the use of technologies to modify the structure of food and the separation of food components are also included, with a final section focusing on process intensification and enhancement.