Innovative Food Processing Technologies: Extraction, Separation, Component Modification and Process Intensification (Woodhead Publishing Series in Food Science, Technology and Nutrition) - Softcover

Softcover

ISBN 10: 0081002947 ISBN 13: 9780081002940

Publisher: Woodhead Publishing, 2016

Synopsis

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.

• Provides information on a variety of food processing technologies
• 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
• Presents a strong focus on the application of technologies in a variety of situations
• Created by editors who have a background in both the industry and academia

About this title

About the Author

Dr Kai Knoerzer, Research Project Leader, CSIRO, Australia

Review

"...brings together food scientists and engineers from academia and industry around the world, to provide the reader with a unique insight into the development and utilization of innovative technologies for these purposes." --Acta Alimentaria

Edition details

• Publisher: Woodhead Publishing
• Publication date: 2016
• ISBN 10: 0081002947
• ISBN 13: 9780081002940
• Binding: Paperback
• Language: English
• Edition number: 1
• Number of pages: 510
• Editor: Knoerzer Kai, Juliano Pablo, Smithers Geoffrey W