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Published by Lala Maurizio, 2014
ISBN 10: 0124114792ISBN 13: 9780124114791
Seller: Brook Bookstore On Demand, Napoli, NA, Italy
Book Print on Demand
Condition: new. Questo è un articolo print on demand.
Published by Academic Press/Elsevier, 2012
ISBN 10: 9381269734ISBN 13: 9789381269732
Seller: Vedams eBooks (P) Ltd, New Delhi, India
Book First Edition
Hardcover. Condition: New. Dust Jacket Condition: New. 1st Edition. Contents: Preface. I. High pressure processing: 1. High pressure processing of foods: an overview/Eamonn Hogan, Alan L. Kelly and Da-Wen Sun. 2. High pressure processing of salads and ready meals/Srilatha Pandrangi and V.M. Balasubramaniam. 3. Microbiological aspects of high pressure processing/Montserrat Mor-Mur and Josep Yuste. II. Pulsed electric fields processing: 4. Overview of pulsed electric field processing for food/Stefan Toepfl, Volker Heinz and Dietrich Knorr. 5. Pulsed electric field processing of liquid foods and beverages/Gauri S. Mittal and Mansel W. Griffiths. 6. Effect of high intensity electric field pulses on solid foods/Magnus Gudmundsson and Hannes Hafsteinsson. 7. Enzymatic inactivation by pulsed electric fields/Olga Martin Belloso and Pedro Elez Martinez. 8. Food safety aspects of pulsed electric fields/Olga Martin Belloso and Pedro Elez Martinez. III. Other non-thermal processing techniques: 9. Developments in Osmotic dehydration/N.K. Rastogi, K.S.M.S. Raghavarao and K. Niranjan. 10. Athermal membrane processes for the concentration of liquid foods and natural colours/K.S.M.S. Raghavarao, Naveen Nagaraj, Ganapathi Patil, B. Ravindra Babu and K. Niranjan. 11. High intensity pulsed light technology/Luigi Palmieri and Domenico Cacace. 12. Non-thermal processing by radio frequency electric fields/David J. Geveke. 13. Application of ultrasound/Timothy J. Mason, Enrique Riera, Antonio Vercet and Pascual Lopez-Buesa. 14. Irradiation of foods/Monique Lacroix. 15. New chemical and biochemical hurdles/Jakob Soltoft and Flemming Hansen. IV. Alternative thermal processing: 16. Recent developments in microwave heating/Gulum Sumnu and Serpil Sahin. 17. Radio-frequency processing/Valerie Orsat and G.S. Vijaya Raghavan. 18. Ohmic heating/Adeline Goullieux and Jean Pierre Pain. 19. Combined microwave vacuum drying/Christine H. Scaman and Timothy D. Durance. 20. New hybrid drying technologies/Kian Jon Chua and Siaw Kiang Chou. 21. Monitoring thermal processes by NMR technology/Nanna Viereck, Marianne Dyrby and Seren B. Engelsen. V. Innovation in food refrigeration: 22. Vacuum cooling of foods/Liyun Zheng and Da Wen Sun. 23. Ultrasonic assistance of food freezing/Liyun Zheng and Da-Wen Sun. 24. High-pressure freezing/Pedro D. Sanz and Laura Otero. 25. Controlling the freezing process with antifreeze proteins/Brent Wathen and Zongchao Jia. VI. Minimal processing: 26. Minimal fresh processing of vegetables fruits and juices/Francisco Artes and Ana Allende. 27. Minimal processing of ready meals/S.J. James and C. James. 28. Modified atmosphere packaging for minimally processed foods/Robert W. Lencki. Index. The continuous emergence of newly developed food processing technologies is making the food industry more diverse competitive and efficient. Emerging Technologies for Food Processing presents important reviews and up-to-date discussions of major topics relating to these technology innovations. Culled from the research and professional experience of the authors the internationally renowned contributors present a critical and comprehensive review of technological advances in food processing stress topics vital to the food industry today, and pinpoint the trends in future research and development. This book contains 28 chapters and is divided into six parts. The first three parts cover the latest progress in non-thermal processing such as high pressure pulsed electric fields osmotic and athermal membrane technologies biochemical hurdles. Part Four provides alternative technologies and strategies for thermal processing, followed by the latest developments in food refrigeration in part Five. The book concludes with current topics in minimal processing of vegetables fruits juices and cook-chill ready meals and modified atmosphere packaging for minimally processes foods.
Published by Academic Press, 2005
ISBN 10: 0126767572ISBN 13: 9780126767575
Seller: Solr Books, Skokie, IL, U.S.A.
Book
Condition: VeryGood.
Published by Academic Pr, 2014
ISBN 10: 0124114792ISBN 13: 9780124114791
Seller: Revaluation Books, Exeter, United Kingdom
Book
Hardcover. Condition: Brand New. 2nd edition. 792 pages. 11.00x8.75x1.50 inches. In Stock.
Published by Elsevier, 2005
ISBN 10: 0126767572ISBN 13: 9780126767575
Seller: Books Puddle, New York, NY, U.S.A.
Book
Condition: New. pp. xvii + 771.
Published by Academic Press Inc 2014-09-01, 2014
ISBN 10: 0124114792ISBN 13: 9780124114791
Seller: Chiron Media, Wallingford, United Kingdom
Book
Hardcover. Condition: New.
Published by Elsevier, 2005
ISBN 10: 0126767572ISBN 13: 9780126767575
Seller: Majestic Books, Hounslow, United Kingdom
Book
Condition: New. pp. xvii + 771 Illus.
Published by Elsevier, 2014
ISBN 10: 0124114792ISBN 13: 9780124114791
Seller: Books Puddle, New York, NY, U.S.A.
Book
Condition: New. pp. 680 2nd Edition.
Published by Elsevier, 2014
ISBN 10: 0124114792ISBN 13: 9780124114791
Seller: Majestic Books, Hounslow, United Kingdom
Book
Condition: New. pp. 680.
Published by Academic Pr, 2005
ISBN 10: 0126767572ISBN 13: 9780126767575
Seller: Revaluation Books, Exeter, United Kingdom
Book
Hardcover. Condition: Brand New. illustrated edition. 792 pages. 9.75x7.50x1.50 inches. In Stock.
Published by Academic Press, 2014
ISBN 10: 0124114792ISBN 13: 9780124114791
Seller: dsmbooks, Liverpool, United Kingdom
Book
Hardcover. Condition: New. New. book.
Published by Academic Press, 2005
ISBN 10: 0126767572ISBN 13: 9780126767575
Seller: Mispah books, Redhill, SURRE, United Kingdom
Book
Hardcover. Condition: Like New. Like New. book.
Published by Academic Press, 2014
ISBN 10: 0124114792ISBN 13: 9780124114791
Seller: Iridium_Books, DH, SE, Spain
Book
Hardcover. Condition: Good. 0124114792.