Emerging Technologies for Food Processing

This book PDF is perfect for those who love Technology & Engineering genre, written by Da-Wen Sun and published by Elsevier which was released on 14 August 2014 with total hardcover pages 666. You could read this book directly on your devices with pdf, epub and kindle format, check detail and related Emerging Technologies for Food Processing books below.

Emerging Technologies for Food Processing
Emerging Technologies for Food Processing
Author : Da-Wen Sun
File Size : 47,6 Mb
Publisher : Elsevier
Language : English
Release Date : 14 August 2014
ISBN : 9780124104815
Pages : 666 pages
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Emerging Technologies for Food Processing by Da-Wen Sun Book PDF Summary

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. It covers the latest advances in non-thermal processing including high pressure, pulsed electric fields, radiofrequency, high intensity pulsed light, ultrasound, irradiation, and addresses the newest hurdles in technology where extensive research has been carried out. Provides an extensive list of research sources to further research development Presents current and thorough research results and critical reviews Includes the most recent technologies used for shelf life extension, bioprocessing simulation and optimization

Emerging Technologies for Food Processing

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.

Get Book
Emerging Technologies in Meat Processing

Emerging Technologies in Meat Processing by Enda J. Cummins,James G. Lyng

Meat is a global product, which is traded between regions, countries and continents. The onus is on producers, manufacturers, transporters and retailers to ensure that an ever-demanding consumer receives a top quality product that is free from contamination. With such a dynamic product and market place, new innovative ways to

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Green Technologies in Food Production and Processing

Green Technologies in Food Production and Processing by Joyce Boye,Yves Arcand

This book will review the current status of the agriculture and agri-food sector in regard to green processing and provide strategies that can be used by the sector to enhance the use of environmentally-friendly technologies for production, processing. The book will look at the full spectrum from farm to fork

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Emerging Technologies in Food Science

Emerging Technologies in Food Science by Monika Thakur,V. K. Modi

This book provides a comprehensive review of recent innovations in food science that are being used to tackle the challenges of food safety, nutritional security and sustainability. With a major focus on developing nations, like India, the book is divided into four main sections. The first section provides an overview

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Nonthermal Processing Technologies for Food

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

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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Innovative Food Science and Emerging Technologies

Innovative Food Science and Emerging Technologies by Sabu Thomas,Rajendran Rajakumari,Anne George,Nandakumar Kalarikkal

This volume covers many new trends and developments in food science, including preparation, characterization, morphology, properties, and recyclability. The volume considers food quality, shelf life, and manufacturing in conjunction with human nutrition, diet, and health as well as the ever-growing demand for the supply and production of healthier foods. Distinguished

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Novel Food Processing Technologies

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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