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Freezing Effects on Food Quality

This work presents a comprehensive overview of existing knowledge regarding the influence of freezing, frozen storage and thawing;

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Freezing Effects on Food Quality

This work presents a comprehensive overview of existing knowledge regarding the influence of freezing, frozen storage and thawing;

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Frozen Food Science and Technology

This book provides a comprehensive source of information on freezing and frozen storage of food. Initial chapters describe the freezing;

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Freezing of Fruits and Vegetables

This manual provides basic and essential information on freezing technology to preserve fruits and vegetables in small-scale operations;

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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;

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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;

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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;

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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;

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Handbook of Frozen Food Processing and Packaging

: Original chapters revised and updated with the latest developments New section on Emerging Technologies in Food Freezing, with chapters on;

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The Chemistry of Thermal Food Processing Procedures

effects on a chemical level and possible failures from a safety viewpoint, and discusses in how far the effects can be predicted. In addition;

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Food Quality

level; new food processing technologies; the effects of innovative non-thermal technologies on food quality and irradiation as a method to;

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Food Engineering Handbook

engineering processes, Food Engineering Handbook: Food Process Engineering is an essential reference on the modeling, quality, safety, and;

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Alternatives to Conventional Food Processing

Traditional thermal and freezing processing techniques have been effective in maintaining a safe high quality food supply. However;

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Processing Effects on Safety and Quality of Foods

. Processing Effects on Safety and Quality of Foods delineates three decades of advances made in processing techniques that produce microbiologically;

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Fundamentals of Food Freezing

industry. For example, excellent reference books are available in the general area of food freezing. The Freezing Preservation of Foods by Tressler;

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Handbook of Food Processing

commercial practices such as thermal processing, freezing, etc. and household practices such as pickling, mincing or macerating among many others;

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Dietary Fibre Enrichment. Effects on Food Microstructure, Nutrition, And Quality, Charles Brennan, Hardcover

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Handbook of Research on Food Processing and Preservation Technologies: Volume 4

printing, artificial intelligence, etc. Some emphasis has also been given on nondestructive quality evaluation techniques (such as image processing;

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Food Processing

temperature preservation is also demonstrated with a focus on freezing. The fundamentals of the freezing process, and the techniques and equipment;

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Physical Principles of Food Preservation: Revised and Expanded

preservation, storage, and packaging techniques. The book analyzes methods to predict and optimize the nutrition, texture, and quality of food;

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Porosity

This Brief provides a comprehensive overview of porosity's effects on dried food quality. The factors influencing porosity during the;

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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;

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Handbook of Research on Food Processing and Preservation Technologies: Volume 5

printing, artificial intelligence, etc. Some emphasis has also been given on nondestructive quality evaluation techniques (such as image processing;

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Yeasts in Food

of food, their beneficial and detrimental effects on food quality, methods of analysis and quality control. With its distinguished editors and;

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Food Processing

. These new processing technologies have in turn contributed to enhancement of the quality and acceptability of foods. The aim of this book is to;

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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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