Emerging Food Processing Technologies

This book PDF is perfect for those who love Technology & Engineering genre, written by Mohsen Gavahian and published by Springer Nature which was released on 08 March 2022 with total hardcover pages 250. You could read this book directly on your devices with pdf, epub and kindle format, check detail and related Emerging Food Processing Technologies books below.

Emerging Food Processing Technologies

Author	: Mohsen Gavahian
File Size	: 50,6 Mb
Publisher	: Springer Nature
Language	: English
Release Date	: 08 March 2022
ISBN	: 9781071621363
Pages	: 250 pages

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Emerging Food Processing Technologies by Mohsen Gavahian Book PDF Summary

This volume aims to introduce procedures related to measuring the process parameters involved in emerging food processing technologies, the approaches to measure the process efficiency, and basic guidelines for operating related systems. Chapters are divided into two parts, including nonthermal emerging food processing technologies and thermal emerging food processing technologies. Authoritative and cutting-edge, Emerging Food Processing Technologies aims to provide comprehensive and updated state-of-art methodologies and models for food analysis.

Emerging Food Processing Technologies by Mohsen Gavahian

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Emerging Technologies for Food Processing by Da-Wen Sun

The second edition of Emerging Technologies in Food Processing presents essential, authoritative, and complete literature and research data from the past ten years. It is a complete resource offering the latest technological innovations in food processing today, and includes vital information in research and development for the food processing industry.

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Innovative Food Processing Technologies by Anonim

Food process engineering, a branch of both food science and chemical engineering, has evolved over the years since its inception and still is a rapidly changing discipline. While traditionally the main objective of food process engineering was preservation and stabilization, the focus today has shifted to enhance health aspects, flavour

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Nonthermal Processing Technologies for Food by Howard Q. Zhang,Gustavo V. Barbosa-Cánovas,V. M. Bala Balasubramaniam,C. Patrick Dunne,Daniel F. Farkas,James T. C. Yuan

Nonthermal Processing Technologies for Food offers a comprehensive review of nonthermal processing technologies that are commercial, emerging or over the horizon. In addition to the broad coverage, leading experts in each technology serve as chapter authors to provide depth of coverage. Technologies covered include: physical processes, such as high pressure

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Innovative Food Processing Technologies by Kai Knoerzer, PhD,Pablo Juliano, PhD,Peter Roupas, PhD,Cornelis Versteeg, PhD

Part of the IFT (Institute of Food Technologists) series, this book discusses multiphysics modeling and its application in the development, optimization, and scale-up of emerging food processing technologies. The book covers recent research outcomes to demonstrate process efficiency and the impact on scalability, safety, and quality, and technologies including High

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Emerging Food Packaging Technologies by Kit L Yam,Dong Sun Lee

The successful employment of food packaging can greatly improve product safety and quality, making the area a key concern to the food processing industry. Emerging food packaging technologies reviews advances in packaging materials, the design and implementation of smart packaging techniques, and developments in response to growing concerns about packaging

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Novel Food Processing Technologies by Vikas Nanda

The book is likely to cover the innovative technologies such as non-thermal technology, nano-technology, non-invasive analysis of foods, newer methods of extraction, the recent know-how of food packaging, etc. This book will be very useful to everyone working in the area of food to upgrade their knowledge regarding various aspects

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Novel Food Processing Technologies by Gustavo V. Barbosa-Canovas,Maria S. Tapia,M. Pilar Cano

Reflecting current trends in alternative food processing and preservation, this reference explores the most recent applications in pulsed electric field (PEF) and high-pressure technologies, food microbiology, and modern thermal and nonthermal operations to prevent the occurrence of food-borne pathogens, extend the shelf-life of foods, and improve

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