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Adapting High Hydrostatic Pressure (HPP) for Food Processing Operations

Adapting High Hydrostatic Pressure (HPP) for Food Processing Operations presents commercial benefits of HPP technology for specific;

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High Pressure Processing of Greenshell(TM) mussels

This book investigates the use of the emerging food preservation technique, 'High Pressure Processing (HPP)' for 'Greenshell mussels (Perna;

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Validation of Food Preservation Processes based on Novel Technologies

, prototype and commercial high hydrostatic pressure (HPP) and ultraviolet (UV) systems validation. The book explores issues of equipment scalability;

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High Pressure Processing of Fruit and Vegetable Products

high-pressure processing techniques for preserving fruits, fruit juices, and their mixtures. It contains basic information on the relation;

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Engineering Properties of Foods

remains a subject of research interest. In fact, significant developments have taken place in the area of high pressure processing (HPP), which;

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Improving Food Quality with Novel Food Processing Technologies

, and shelf-life standpoints. The authors discuss how to improve food functionality with high hydrostatic pressure (HHP) and PEFs. They focus;

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Improving Food Quality with Novel Food Processing Technologies

, and shelf-life standpoints. The authors discuss how to improve food functionality with high hydrostatic pressure (HHP) and PEFs. They focus;

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Process-Induced Food Toxicants

, including thermal treatment, drying, fermentation, preservation, fat processing, and high hydrostatic pressure processing, and the potential;

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Food Processing

organoleptic properties of food products. This volume covers different non-thermal processing technologies such as high-pressure processing, ultrasound;

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Food Processing

, extrusion cooking, different extraction techniques, crystallizations are covered in terms food engineering and process modeling aspect. For non;

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Present and Future of High Pressure Processing

Developed for academic researchers and for those who work in industry, Present and Future of High Pressure Processing: A Tool for;

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Developments in High-Pressure Food Processing

This book examines the developments made in the processing of foods using high pressure. Consumers generally expect the food to be of a;

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Nonthermal Preservation of Foods

techniques such as high hydrostatic pressure, pulsed electric fields, oscillating magnetic fields, light pulses, ionizing irradiation, the use;

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High Pressure Processing of Food

industry. Moreover, it will be a valuable reference for authorities involved in the import and export of high pressure treated food products;

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Food Processing Operations Modeling

effort to maintain safe, high-quality, and fresh-tasting products. Providing the theoretical basis for these cutting-edge techniques, this tried;

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Handbook of Food Processing Equipment

presented. Equipment for novel food processes such as high pressure processing, are discussed. The appendices include conversion of units, selected;

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Novel Food Processing Technologies

electric field (PEF) and high-pressure technologies, food microbiology, and modern thermal and nonthermal operations to prevent the occurrence;

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Trends in Fish Processing Technologies

employed by the industry. It details the advances in fish processing, including high pressure processing (HPP), pulsed electric field (PEF;

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Innovative Food Processing Technologies

impact on scalability, safety, and quality, and technologies including High Pressure Processing, High Pressure Thermal Sterilization;

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Phase Transitions in Solids Under High Pressure

original procedures for investigating phase transformation in solids under high hydrostatic and quasi-hydrostatic pressures. The book covers phase;

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Non-Thermal Processing Technologies for the Grain Industry

in grain processing industries to combat this. They include pulsed electric field processing, high pressure processing, ultrasonic processing, cold;

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Food Oxidants and Antioxidants

Food antioxidants are of primary importance for the preservation of food quality during processing and storage. However, the status of food;

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Food Oxidants and Antioxidants

Food antioxidants are of primary importance for the preservation of food quality during processing and storage. However, the status of food;

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Physicochemical Aspects of Food Engineering and Processing

foods undergoing selected processes, such as microencapsulation, frying, microwave-assisted thermal processing, high-pressure processing, pulsed;

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Physicochemical Aspects of Food Engineering and Processing

foods undergoing selected processes, such as microencapsulation, frying, microwave-assisted thermal processing, high-pressure processing, pulsed;

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Fundamentals and Operations in Food Process Engineering

processing, followed by specific unit operations with a large number of worked-out examples and problems for practice in each chapter. The book;

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Thermal Food Engineering Operations

, safety, and technologies associated with food processing operations today. As the demand for healthy food increases in the current global;

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