Non thermal Processing Technologies for the Grain Industry

This book PDF is perfect for those who love Cereal products genre, written by M. Selvamuthukumaran and published by Unknown which was released on 07 May 2024 with total hardcover pages null. You could read this book directly on your devices with pdf, epub and kindle format, check detail and related Non thermal Processing Technologies for the Grain Industry books below.

Non thermal Processing Technologies for the Grain Industry
Non thermal Processing Technologies for the Grain Industry
Author : M. Selvamuthukumaran
File Size : 55,9 Mb
Publisher : Unknown
Language : English
Release Date : 07 May 2024
ISBN : 0367625164
Pages : null pages
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Non thermal Processing Technologies for the Grain Industry by M. Selvamuthukumaran Book PDF Summary

"Food can rapidly spoil due to growth of microorganisms, and traditional methods of food preservation such as drying, canning, salting, curing, and chemical preservation can affect the quality of the food. Nowadays, various non-thermal processing techniques can be employed in grain processing industries to combat this. They include pulsed electric field processing, high pressure processing, ultrasonic processing, cold plasma processing, and more. Such techniques will satisfy consumer demand for delivering wholesome food products to the market. Non-Thermal Processing Technologies for the Grain Industry addresses these many new non-thermal food processing techniques that are used during grain processing and minimize microbial contamination and spoilage"--

Non thermal Processing Technologies for the Grain Industry

Non thermal Processing Technologies for the Grain Industry by M. Selvamuthukumaran

"Food can rapidly spoil due to growth of microorganisms, and traditional methods of food preservation such as drying, canning, salting, curing, and chemical preservation can affect the quality of the food. Nowadays, various non-thermal processing techniques can be employed in grain processing industries to combat this. They include pulsed electric

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Non Thermal Processing Technologies for the Fruit and Vegetable Industry

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

Fruits and vegetables rapidly spoil due to growth of microorganisms, which further render them unsafe for human consumption. The traditional methods of food preservation, which involves drying, canning, salting, curing, and chemical preservation, can significantly affect food quality by diminishing nutrients during heat processing. This can alter the texture of

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Non Thermal Processing Technologies for the Meat Fish and Poultry Industries

Non Thermal Processing Technologies for the Meat Fish and Poultry Industries by M. Selvamuthukumaran,Sajid Maqsood

Processed products obtained from meat, fish, and poultry play a predominant role ascribed to their nutritional profile and sensory characteristics. Usually, these products are highly perishable, and, therefore, the food industry used traditional thermal methods of heat processing in order to extend the stability of the product to the greatest

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Non Thermal Processing Technologies for the Grain Industry

Non Thermal Processing Technologies for the Grain Industry by M. Selvamuthukumaran

Food can rapidly spoil due to growth of microorganisms, and traditional methods of food preservation such as drying, canning, salting, curing, and chemical preservation can affect the quality of the food. Nowadays, various non-thermal processing techniques can be employed in grain processing industries to combat this. They include pulsed electric

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Non thermal Technologies for the Food Industry

Non thermal Technologies for the Food Industry by C. Anandharamakrishnan,V. R. Sinija,R. Mahendran (Professor of food technology)

"Depending on the mechanisms involved in non-thermal technologies (such as ozonisation, irradiation, ultrasound processing, plasma processing, and advanced oxidative processes) interaction with food molecules differs, which might lead to desirable, reactions. Non-Thermal Technologies for the Food Industry: Advances and Regulations explores the possibility of using non-thermal technologies for various purposes

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Non Thermal Processing Technologies for the Dairy Industry

Non Thermal Processing Technologies for the Dairy Industry by Taylor & Francis Group

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.

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Cereal Processing Technologies

Cereal Processing Technologies by Rajan Sharma,Basharat Nabi Dar,Savita Sharma

Cereals are the principal dietary components of human diet and have been for several thousand years. Whole grain cereals are not only an excellent source of energy, but also enrich the diet. The processing of cereals prior to consumption is a necessary step in production chain to make them palatable

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Non Thermal Processing Technologies for the Fruit and Vegetable Industry

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

"With thermal processing affecting food quality, diminishing nutrients, and altering texture of the products, food companies are looking to non-thermal processes to deliver quality wholesome food. This book covers non-thermal techniques to preserve fruits & vegetables"--

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