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Cold Chain Collaboration of High Pressure Processing Foods & Beverages

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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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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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Recent Developments in High Pressure Processing of Foods

characteristics in fruit. High pressure as a food preservation technique inactivates microorganisms at room temperature or lower; thus, sensory and;

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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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Processing and Impact on Antioxidants in Beverages

Processing and Impact on Antioxidants in Beverages presents information key to understanding how antioxidants change during production;

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Improving Food Quality with Novel Food Processing Technologies

regulations . Improving Food Quality with Novel Food Processing Technologies details novel processing technologies including high pressure processing;

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Improving Food Quality with Novel Food Processing Technologies

regulations . Improving Food Quality with Novel Food Processing Technologies details novel processing technologies including high pressure processing;

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Innovative Technologies for Food Preservation

-thermal processing, including mechanical processes (such as high pressure processing, high pressure homogenization, high hydrodynamic pressure;

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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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Solid State Fermentation for Foods and Beverages

have been proposed, allowing SSF technology to reach new levels. Solid State Fermentation for Foods and Beverages covers these new technologies;

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Food Processing for Increased Quality and Consumption

> Examines different frying techniques, dielectric defrosting, high pressure processing, and more Provides techniques to improve;

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Novel Thermal and Non-Thermal Technologies for Fluid Foods

Food processing is the step of the food chain that principally affects a food's physical or biochemical properties, along with;

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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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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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Ethnic Fermented Foods and Beverages of India

This book provides detailed information on the various ethnic fermented foods and beverages of India. India is home to a diverse food;

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Non-thermal Processing of Foods

This book presents the latest developments in the area of non-thermal preservation of foods and covers various topics such as high-pressure;

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Nutrition Standards for Foods in Schools

health behaviors. For some children, foods consumed at school can provide a major portion of their daily nutrient intake. Foods and beverages;

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Processing Foods

, drying, high pressure processing and minimal and combined processes.;

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Processing Foods

, drying, high pressure processing and minimal and combined processes.;

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Innovative Food Science and Emerging Technologies

research on food formulations, manufacturing techniques, biodegradably flexible packaging, packaged foods, beverages, fruits and vegetable;

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Innovative Food Science and Emerging Technologies

and new research on food formulations, manufacturing techniques, biodegradably flexible packaging, packaged foods, beverages, fruits and;

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New Topics in Food Engineering

engineering, including tempering, polymorphism and fat crystallisation during industrial chocolate manufacture; trends in high pressure processing;

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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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Fruit And Vegetable Processing

considers ways of managing safety and quality through the supply chain. A number of chapters discuss the production of fresh fruit and vegetables;

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Listeria Monocytogenes

Listeria monocytogenes has emerged as one of the major food-borne pathogens, characterised by high hospitalisation and case fatality rates;

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