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This work presents a comprehensive overview of existing knowledge regarding the influence of freezing, frozen storage and thawing;
Vergelijkbare producten zoals Freezing Effects on Food Quality
This work presents a comprehensive overview of existing knowledge regarding the influence of freezing, frozen storage and thawing;
Vergelijkbare producten zoals Freezing Effects on Food Quality
This book provides a comprehensive source of information on freezing and frozen storage of food. Initial chapters describe the freezing;
Vergelijkbare producten zoals Frozen Food Science and Technology
This manual provides basic and essential information on freezing technology to preserve fruits and vegetables in small-scale operations;
Vergelijkbare producten zoals Freezing of Fruits and Vegetables
nutritional changes in foods. Combining important information on processing and food quality, Physicochemical Aspects of Food Engineering and;
Vergelijkbare producten zoals Physicochemical Aspects of Food Engineering and Processing
nutritional changes in foods. Combining important information on processing and food quality, Physicochemical Aspects of Food Engineering and;
Vergelijkbare producten zoals Physicochemical Aspects of Food Engineering and Processing
The final quality of a food product is impacted heavily by preservation technologies, such as chilling, freezing, and freeze-drying, as;
Vergelijkbare producten zoals Operations in Food Refrigeration
The final quality of a food product is impacted heavily by preservation technologies, such as chilling, freezing, and freeze-drying, as;
Vergelijkbare producten zoals Operations in Food Refrigeration
: Original chapters revised and updated with the latest developments New section on Emerging Technologies in Food Freezing, with chapters on;
Vergelijkbare producten zoals Handbook of Frozen Food Processing and Packaging
effects on a chemical level and possible failures from a safety viewpoint, and discusses in how far the effects can be predicted. In addition;
Vergelijkbare producten zoals The Chemistry of Thermal Food Processing Procedures
level; new food processing technologies; the effects of innovative non-thermal technologies on food quality and irradiation as a method to;
Vergelijkbare producten zoals Food Quality
engineering processes, Food Engineering Handbook: Food Process Engineering is an essential reference on the modeling, quality, safety, and;
Vergelijkbare producten zoals Food Engineering Handbook
Traditional thermal and freezing processing techniques have been effective in maintaining a safe high quality food supply. However;
Vergelijkbare producten zoals Alternatives to Conventional Food Processing
. Processing Effects on Safety and Quality of Foods delineates three decades of advances made in processing techniques that produce microbiologically;
Vergelijkbare producten zoals Processing Effects on Safety and Quality of Foods
industry. For example, excellent reference books are available in the general area of food freezing. The Freezing Preservation of Foods by Tressler;
Vergelijkbare producten zoals Fundamentals of Food Freezing
commercial practices such as thermal processing, freezing, etc. and household practices such as pickling, mincing or macerating among many others;
Vergelijkbare producten zoals Handbook of Food Processing
printing, artificial intelligence, etc. Some emphasis has also been given on nondestructive quality evaluation techniques (such as image processing;
Vergelijkbare producten zoals Handbook of Research on Food Processing and Preservation Technologies: Volume 4
temperature preservation is also demonstrated with a focus on freezing. The fundamentals of the freezing process, and the techniques and equipment;
Vergelijkbare producten zoals Food Processing
preservation, storage, and packaging techniques. The book analyzes methods to predict and optimize the nutrition, texture, and quality of food;
Vergelijkbare producten zoals Physical Principles of Food Preservation: Revised and Expanded
printing, artificial intelligence, etc. Some emphasis has also been given on nondestructive quality evaluation techniques (such as image processing;
Vergelijkbare producten zoals Handbook of Research on Food Processing and Preservation Technologies: Volume 3
printing, artificial intelligence, etc. Some emphasis has also been given on nondestructive quality evaluation techniques (such as image processing;
Vergelijkbare producten zoals Handbook of Research on Food Processing and Preservation Technologies: Volume 5
of food, their beneficial and detrimental effects on food quality, methods of analysis and quality control. With its distinguished editors and;
Vergelijkbare producten zoals Yeasts in Food
. These new processing technologies have in turn contributed to enhancement of the quality and acceptability of foods. The aim of this book is to;
Vergelijkbare producten zoals Food Processing
Food antioxidants are of primary importance for the preservation of food quality during processing and storage. However, the status of food;
Vergelijkbare producten zoals 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;
Vergelijkbare producten zoals Food Oxidants and Antioxidants
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