Innovations in Food Processing Technology

Nandan Sit

ISBN 10: 8119215664 / ISBN 13: 9788119215669

Published by New India Publishing Agency - NIPA, 2023

About this Item

nach der Bestellung gedruckt Neuware - Printed after ordering - The contents of this book have been organized into various chapters, including Advances in Food Engineering, Developments in Food Quality and Safety, Emerging Food Processing Technologies, Innovations in Food Product Development, and Developments in Food Property Analysis. The book delves into topics such as modeling approaches for various food processes, including drying, dehydration, and absorption, as well as quality characteristics, quality measurement, and food safety.In addition, the book explores emerging processing technologies for food, including ohmic heating, cold plasma, high pressure, and ultrasound-assisted processing. Furthermore, it covers the development of new ingredients and food products. The book also discusses various properties of food, such as antioxidant, physicochemical, and rheological properties. These topics are essential for understanding the complexities of food engineering and processing.

Seller Inventory # 9788119215669

Bibliographic Details

• Title: Innovations in Food Processing Technology
• Publisher: New India Publishing Agency - NIPA
• Publication Date: 2023
• Language: English
• ISBN 10: 8119215664
• ISBN 13: 9788119215669
• Binding: Taschenbuch
• Condition: Neu
• Dimensions: 229W x 152H x 13D millimeters 229 millimeters width by 152 millimeters height by 13 millimeters depth
• Weight: 373 grams

About this title

Synopsis

The contents of the book are divided into various chapters from Advances in Food Engineering, Developments in Food Quality and Safety, Emerging Food Processing Technologies, Innovations in Food Product Development and Developments in Food Property Analysis. The book includes topics like modelling approaches of various food processes namely drying, dehydration and absorption, quality characteristics, quality measurement and safety of food product. The book also contains topics related to emerging processing technologies for food namely ohmic heating, cold plasma, high pressure, ultrasound assisted processing etc., and development of new ingredient and food product. Some topics of the book deal with various types of properties of food such as antioxidant, physicochemical and rheological properties of food.