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Engineering Aspects of Thermal Food Processing

Access the Latest Advances in Food Quality Optimization and Safety Assurance Thermal processing has undergone a remarkable amount;

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Engineering Aspects of Thermal Food Processing

Access the Latest Advances in Food Quality Optimization and Safety Assurance Thermal processing has undergone a remarkable amount;

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Food Processing

In food processing, thermal operations are the most common and conventional methods for obtaining and treating different products. This;

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Food Processing

Advances in thermal and non-thermal food processing aims to discuss emerging trends based on the future scope and challenges and to explain;

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Food Processing

Non-thermal operations in food processing are an alternative to thermal operations and similarly aimed at retaining the quality and;

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Engineering and Food for the 21st Century

contains state-of-the-art presentations on thermal processing and packaging, minimal processing, emerging technologies, process control;

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Engineering and Food for the 21st Century

contains state-of-the-art presentations on thermal processing and packaging, minimal processing, emerging technologies, process control;

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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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Thermal Food Processing

Thermal processing remains one of the most important processes in the food industry. Now in its second edition, Thermal Food Processing;

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Thermal Food Processing

Thermal processing remains one of the most important processes in the food industry. Now in its second edition, Thermal Food Processing;

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Thermal Food Engineering Operations

Thermal Food Engineering Operations Presenting cutting-edge information on new and emerging food engineering processes, Thermal 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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Food Microbiology

. Features subjects on mechanism of antimicrobial action of heat, thermal process, mechanisms for microbial control by low temperature, mechanism;

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Sustainable Food Processing and Engineering Challenges

, cold plasma technology, refrigeration climate control, non-thermal pasteurisation and sterilization, nanotechnology and alternative processes;

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Fundamentals and Operations in Food Process Engineering

is divided into four sections: fundamentals in food process engineering, mechanical operations in food processing, thermal operations in food;

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Non-Thermal Processing Technologies for the Grain Industry

, curing, and chemical preservation can affect the quality of the food. Nowadays, various non-thermal processing techniques can be employed;

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Trends in Food Engineering

developments in minimal preservation and thermal and nonthermal processing of foods. The book concludes with current topics in food engineering;

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Trends in Food Engineering

developments in minimal preservation and thermal and nonthermal processing of foods. The book concludes with current topics in food engineering;

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Handbook of Food Processing

processes, such as blanching, pasteurization, chilling, and freezing to aseptic packaging, non-thermal food processing, and the use of biosensors;

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Mathematical Modeling of Food Processing

transfer as well as computational fluid dynamics (CFD), the book focuses on specialized topics in food processing. It covers thermal, low;

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Mathematical Modeling of Food Processing

transfer as well as computational fluid dynamics (CFD), the book focuses on specialized topics in food processing. It covers thermal, low;

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Handbook of Food Processing, Two Volume Set

, aseptic packaging, and non-thermal food processing. It describes common food engineering unit operations as well as preservation processes;

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Pulsed Electric Fields in Food Processing

develop new food products not feasible through conventional thermal processing. Pulsed Electric Fields in Food Processing: Fundamental Aspects;

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Thermal Processing of Foods

in the use of more sophisticated software-driven, on-line control systems, especially in thermal processing unit operations. As these software;

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Food and Industrial Bioproducts and Bioprocessing

processing; non-thermal food processing; fermentation; extraction techniques; enzymatic conversions; nanotechnology; microencapsulation and emulsion;

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Non-Thermal Processing Technologies for the Grain Industry

With thermal processing significantly affecting food quality, diminishing nutrients, and altering texture of the products, food companies;

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