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Modernization of Traditional Food Processes and Products

in peoples' cabinets all over the world. Modernization of Traditional Food Processes and Products is divided into two sections. The first section;

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Handbook of Research on Food Science and Technology: Volume 3

modernization in the food industry, sustainable packaging, food bioprocesses, food fermentation, food microbiology, functional foods and nutraceuticals;

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Handbook of Research on Food Science and Technology: Volume 3

modernization in the food industry, sustainable packaging, food bioprocesses, food fermentation, food microbiology, functional foods and nutraceuticals;

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Handbook of Research on Food Science and Technology: Volume 1

This Handbook of Research in Food Science and Technology consists of three volumes focusing on food technology and chemistry, food;

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Technologies for Value Addition in Food Products and Processes

-value and nutritionally rich products. Technologies for Value Addition in Food Products and Processes covers a selection of important recent;

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Traditional Foods

This is a comprehensive guide to the processing of traditional foods, from Asia, Africa and Latin America, which are made and sold at a;

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Transport Phenomena in Food Processing

concepts into a variety of traditional and novel processes and products. Written by an international panel of researchers, Transport Phenomena;

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Food Engineering

Food engineering studies the nature of food and processes related to the production of food. It helps in the development of new processed;

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The Influence of Chemistry on New Foods and Traditional Products

This Brief concerns the influence of chemistry in the modern food and beverages industry. The world of traditional foods has been;

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Foods of Non-Animal Origin

This Brief discusses aspects of the increasingly complex production of legal and reliable food products of non-animal origin. It introduces;

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Science and Technology of Fibers in Food Systems

chemical, physical and enzymatic processes of fiber extraction and modification are also covered, including traditional and emerging processing;

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Science and Technology of Fibers in Food Systems

chemical, physical and enzymatic processes of fiber extraction and modification are also covered, including traditional and emerging processing;

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The Role of Alternative and Innovative Food Ingredients and Products in Consumer Wellness

>Analyzes food products and processes with the highest market potential;

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Chemical Profiles of Selected Jordanian Foods

This book provides an overview of various traditional Middle Eastern food products and beverages and investigates their chemical, microbial;

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Packaging of Indian Traditional Foods

Indian Food Preparation is traditional art, which has been evolved and practiced across the world as a part of progress of human;

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Food Traceability in Jordan

This book outlines the evolution of food traceability matters in the current traditional foods market and particularly with regard to;

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Innovations in Technologies for Fermented Food and Beverage Industries

in beer, wine and spirits production, marketing of alcoholic beverages, modernization of dairy plants for production of fermented dairy products;

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Innovations in Traditional Foods

positioning in the traditional food market Contains coverage of various food categories, including fruits, grains, nuts, seeds, grains and;

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Ultrasound: Advances in Food Processing and Preservation

processes, discussing changes on food quality and presenting some innovations in food ingredients and enhancement of unit operations. Finally;

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Food Supplies & Food Safety

of products due to their ripening processes, and perishability, must be taken into account. Variables such as temperature, humidity and flow of air;

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Food Packaging Technology

materials, or combination of materials and processes will best serve the market and enhance brand value. Food Packaging Technology gives you the;

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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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Valorization of Agri-Food Wastes and By-Products

-products valorization Explores various recovery processes, the functionality of targeted bioactive compounds, and green processing;

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Food Processing

book covers basics and advances in thermal processing of food. These include drying processes, evaporation, blanching, deep fat frying;

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Chemical Engineering for the Food Industry

traditional design process cannot readily handle multi-product and multi-stream operations. Processes must be energetically efficient and meet modern;

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Functional Bakery Products: Novel Ingredients and Processing Technology for Personalized Nutrition

processes, Enhancing health benefits of bakery products using phytochemicals, Sugar, salt and fat reduction of bakery products, and more.

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Extracting Bioactive Compounds for Food Products

compound extraction methods - a key component of functional foods and neutraceuticals development. From established processes such as steam;

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