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High Intensity Pulsed Light in Processing & Preservation of Foods

increasing interest from food producers concerning the use of this technology. High Intensity Pulsed Light in Processing and Preservation of Foods;

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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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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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Pulsed Electric Fields in Food Processing

Pulsed Electric Fields (PEF) is one of the nonthermal processing approaches that is receiving considerable attention by scientists;

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Pulsed Electric Fields in Food Processing

Pulsed Electric Fields (PEF) is one of the nonthermal processing approaches that is receiving considerable attention by scientists;

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

-pressure technology, application of pulsed electric fields in food preservation, green nanotechnology for food processing and preservation;

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Innovative Technologies for Food Preservation

processing, pressurized fluids); electromagnetic technologies (like pulsed electric fields, high voltage electrical discharges, Ohmic heating;

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Emerging Technologies for Food Processing

including high pressure, pulsed electric fields, radiofrequency, high intensity pulsed light, ultrasound, irradiation, and addresses the newest;

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Postharvest Management and Processing of Fruits and Vegetables

dielectric heating, pulsed electric fields, magnetic fields, pulsed light treatment, high pressure processing, ultra sounds, linear induction;

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Minimally Processed Foods

(high pressure, pulsed electric field, ultrasound, light). Preservation of food is crucial to achieving a secure and safe global food supply;

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Case Studies in Novel Food Processing Technologies

of high pressure processing and pulsed electric field processingFeatures alternative novel techniques, such as dense phase carbon dioxide;

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Processing of Foods and Biomass Feedstocks by Pulsed Electric Energy

This book presents a comprehensive range of research on pulsed electric energy used in food processing, including sections on the;

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Processing of Foods and Biomass Feedstocks by Pulsed Electric Energy

This book presents a comprehensive range of research on pulsed electric energy used in food processing, including sections on the;

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Novel Food Processing Technologies

Reflecting current trends in alternative food processing and preservation, this reference explores the most recent applications in pulsed;

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MRS Proceedings Laser-Solid Interactions for Materials Processing

of advanced materials. The availability of high-intensity laser sources over a wide spectral and temporal range has inspired advances in both the;

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Handbook of Food Processing

., microwave heating, ohmic heating, high pressure (HP) processing, pulsed electric field (PEF) processing, magnetic fields, ultrasound, use of edible;

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Pulsed Electric Fields Technology for the Food Industry

technologies, high intensity pulsed electric fields (PEF) is appealing due to its short treatment times and reduced heating effects. This book presents;

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Essentials of Thermal Processing, Second Edition

ESSENTIALS OF THERMAL PROCESSING Explore this fully updated new edition of a practical reference on food preservation from two leading;

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

The Handbook of Research on Food Processing and Preservation Technologies is a valuable 5-volume collection that illustrates various design;

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Handbook of Research on Food Processing and Preservation Technologies: Volume 3

The Handbook of Research on Food Processing and Preservation Technologies is a rich 5-volume collection that illustrates various design;

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Modern Food Microbiology

on food preservation by modified atmospheres, high pressure and pulsed electric field processing and foodborne pathogens have been introduced.;

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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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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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Handbook of Food Preservation

, ultrasound, ohmic heating, light, irradiation, pulsed electric field, high pressure, and magnetic field Revised, updated, and expanded with 18 new;

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Processing Effects on Safety and Quality of Foods

Pulsed electric field processing Processing Effects on Safety and Quality of Foods addresses the entire food processing industry;

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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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