Synopsis
Changes in consumer’s desires in the recent past have led to the requirement for more convenient foods having supreme qualities and freshness, minimally processed and packaged, easy to consume and nutritionally healthier. Hence, the focus directed towards alternative technologies that are environment friendly, low in cost and able to preserve fresh quality attributes of the food. Many novel non thermal technologies like high pressure processing, pulsed light, pulsed electric field, ultrasound, irradiation etc. find application in preservation of food and is in the line of commercialization. Thermal pasteurization and thermal sterilization for the inactivation of microorganism and reduction of enzyme activity, has resulted in making safe product with extended shelf life. But despite its substantial benefits, thermal treatments end with over processed food having significant changes that can alter its sensorial attributes like flavor, colour, texture and nutrient content.
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Non Thermal Methods in Food Processing
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LAP LAMBERT Academic Publishing, 2022
ISBN 10: 6204750593
ISBN 13: 9786204750590
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Non Thermal Methods in Food Processing
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Non Thermal Methods in Food Processing
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Non Thermal Methods in Food Processing
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Taschenbuch. Condition: Neu. This item is printed on demand - it takes 3-4 days longer - Neuware -Changes in consumer's desires in the recent past have led to the requirement for more convenient foods having supreme qualities and freshness, minimally processed and packaged, easy to consume and nutritionally healthier. Hence, the focus directed towards alternative technologies that are environment friendly, low in cost and able to preserve fresh quality attributes of the food. Many novel non thermal technologies like high pressure processing, pulsed light, pulsed electric field, ultrasound, irradiation etc. find application in preservation of food and is in the line of commercialization. Thermal pasteurization and thermal sterilization for the inactivation of microorganism and reduction of enzyme activity, has resulted in making safe product with extended shelf life. But despite its substantial benefits, thermal treatments end with over processed food having significant changes that can alter its sensorial attributes like flavor, colour, texture and nutrient content. 80 pp. Englisch. Seller Inventory # 9786204750590
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Non Thermal Methods in Food Processing
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Condition: New. Dieser Artikel ist ein Print on Demand Artikel und wird nach Ihrer Bestellung fuer Sie gedruckt. Changes in consumer s desires in the recent past have led to the requirement for more convenient foods having supreme qualities and freshness, minimally processed and packaged, easy to consume and nutritionally healthier. Hence, the focus directed towards a. Seller Inventory # 604727803
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Non Thermal Methods in Food Processing
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ISBN 10: 6204750593
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Taschenbuch. Condition: Neu. This item is printed on demand - Print on Demand Titel. Neuware -Changes in consumer's desires in the recent past have led to the requirement for more convenient foods having supreme qualities and freshness, minimally processed and packaged, easy to consume and nutritionally healthier. Hence, the focus directed towards alternative technologies that are environment friendly, low in cost and able to preserve fresh quality attributes of the food. Many novel non thermal technologies like high pressure processing, pulsed light, pulsed electric field, ultrasound, irradiation etc. find application in preservation of food and is in the line of commercialization. Thermal pasteurization and thermal sterilization for the inactivation of microorganism and reduction of enzyme activity, has resulted in making safe product with extended shelf life. But despite its substantial benefits, thermal treatments end with over processed food having significant changes that can alter its sensorial attributes like flavor, colour, texture and nutrient content.VDM Verlag, Dudweiler Landstraße 99, 66123 Saarbrücken 80 pp. Englisch. Seller Inventory # 9786204750590
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Non Thermal Methods in Food Processing
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ISBN 10: 6204750593
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Taschenbuch. Condition: Neu. nach der Bestellung gedruckt Neuware - Printed after ordering - Changes in consumer's desires in the recent past have led to the requirement for more convenient foods having supreme qualities and freshness, minimally processed and packaged, easy to consume and nutritionally healthier. Hence, the focus directed towards alternative technologies that are environment friendly, low in cost and able to preserve fresh quality attributes of the food. Many novel non thermal technologies like high pressure processing, pulsed light, pulsed electric field, ultrasound, irradiation etc. find application in preservation of food and is in the line of commercialization. Thermal pasteurization and thermal sterilization for the inactivation of microorganism and reduction of enzyme activity, has resulted in making safe product with extended shelf life. But despite its substantial benefits, thermal treatments end with over processed food having significant changes that can alter its sensorial attributes like flavor, colour, texture and nutrient content. Seller Inventory # 9786204750590
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Non Thermal Methods in Food Processing
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Taschenbuch. Condition: Neu. Non Thermal Methods in Food Processing | P. Preetha (u. a.) | Taschenbuch | Englisch | 2022 | LAP LAMBERT Academic Publishing | EAN 9786204750590 | Verantwortliche Person für die EU: preigu GmbH & Co. KG, Lengericher Landstr. 19, 49078 Osnabrück, mail[at]preigu[dot]de | Anbieter: preigu. Seller Inventory # 121966872
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