Non-Thermal Processing Technologies for the Fruit and Vegetable Industry, Selvamuthukumaran, M.

Автор: Edited By Megh R. Goyal, Faizan Ahmad
Название: Quality control in fruit and vegetable processing :
ISBN: 1774911183 ISBN-13(EAN): 9781774911181
Издательство: Taylor&Francis
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Цена: 133730.00 T
Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: Shows the use of nonthermal technologies for improving quality and safety of fruits and vegetables, such as microwave, ultrasound, gamma irradiation, pulsed light, hurdle technology. Also looks at preservation strategies (osmotic dehydration, ultrasound- and ultrasound-assisted osmotic dehydration, nanoemulsions, engineered nanomaterials).

Автор: Bayindirli, Alev
Название: Enzymes in Fruit and Vegetable Processing
ISBN: 1420094335 ISBN-13(EAN): 9781420094336
Издательство: Taylor&Francis
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Цена: 224570.00 T
Наличие на складе: Нет в наличии.

Автор: N.J. Zuidam; Viktor Nedovic
Название: Encapsulation Technologies for Active Food Ingredients and Food Processing
ISBN: 1441910077 ISBN-13(EAN): 9781441910073
Издательство: Springer
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Цена: 130610.00 T
Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: Edited by two leading experts, this is a valuable reference for those working on food processing using immobilized cells or enzymes, and on delivery of food compounds via encapsulation. The emphasis is on strategy, since encapsulation technologies may change.

Автор: Hamm Wolf
Название: Edible Oil Processing
ISBN: 1444336843 ISBN-13(EAN): 9781444336849
Издательство: Wiley
Рейтинг:
Цена: 154120.00 T
Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: Oils and fats are almost ubiquitous in food processing, whether naturally occurring in foods or added as ingredients that bring functional benefits.

Автор: N.J. Zuidam; Viktor Nedovic
Название: Encapsulation Technologies for Active Food Ingredients and Food Processing
ISBN: 148998349X ISBN-13(EAN): 9781489983497
Издательство: Springer
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Цена: 121890.00 T
Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: Edited by two leading experts, this is a valuable reference for those working on food processing using immobilized cells or enzymes, and on delivery of food compounds via encapsulation. The emphasis is on strategy, since encapsulation technologies may change.

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: Selvamuthukumaran M.
Название: Non-Thermal Processing Technologies for the Grain Industry
ISBN: 036760857X ISBN-13(EAN): 9780367608576
Издательство: Taylor&Francis
Рейтинг:
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.

Автор: Selvamuthukumaran M., Maqsood Sajid
Название: Non-Thermal Processing Technologies for the Dairy Industry
ISBN: 036767517X ISBN-13(EAN): 9780367675172
Издательство: Taylor&Francis
Рейтинг:
Цена: 183750.00 T
Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: This book describes several emerging non-thermal processing techniques that can be specially employed for the dairy processing industry. The book narrates the benefits of using pulsed light, cold plasma, high pressure and ultrasonic during processing of various dairy products.

Автор: Dash Kshirod Kumar, Chakraborty Sourav
Название: Food Processing: Advances in Non-Thermal Technologies
ISBN: 0367756102 ISBN-13(EAN): 9780367756109
Издательство: Taylor&Francis
Рейтинг:
Цена: 117390.00 T
Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: This volume covers the different non-thermal processing technologies such as high-pressure processing, ultrasound, ohmic heating, pulse electric field, pulse light, membrane processing, cryogenic freezing, nanofiltration, and cold plasma processing technologies, with a focus on both fundamentals and on recent advances.

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
Рейтинг:
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.

Название: Emerging Thermal and Nonthermal Technologies in Food Processing
ISBN: 1771888318 ISBN-13(EAN): 9781771888318
Издательство: Taylor&Francis
Рейтинг:
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.

Название: Food processing
ISBN: 0367337207 ISBN-13(EAN): 9780367337209
Издательство: Taylor&Francis
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Цена: 168430.00 T
Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: In food processing, thermal operations are the most common and conventional methods for obtaining and treating different products. This book covers basics and advances in thermal processing of food. These include drying processes, evaporation, blanching, deep fat frying, crystallization, extraction, and ohmic heating, in terms of food engineering and process design aspect. It further describes theoretical aspects, the basics of rate kinetics, and their application for the analysis of food quality indices including practical-oriented issues related to food technology. Traditional and new extraction techniques are also covered.Key features:Presents engineering focus on thermal food processing technologies.Discusses sub-classification for recent trends and relevant industry information/examples.Different current research-oriented results are included as a key parameter.Covers advances in drying, evaporation, blanching, crystallization, and ohmic heating.Includes mathematical modeling and numerical simulations.Food Processing: Advances in Thermal Technologies is aimed at graduate students and professionals in food engineering, food technology, and biological systems engineering