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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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Novel Thermal and Non-Thermal Technologies for Fluid Foods

determining the safety and shelf life of the product. This book provides a comprehensive overview of innovations in non-thermal technologies;

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Improving the thermal Processing of Foods

been recognised that thermal technologies must ensure the safety of food without compromising food quality. Improving the thermal processing;

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Processed Foods

foods. Topics discussed include novel thermal and non-thermal food processing technologies; persistence of transgenic DNA in processed foods;

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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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Innovative Thermal and Non-Thermal Processing, Bioaccessibility and Bioavailability of Nutrients and Bioactive Compounds

Innovative Thermal and Nonthermal Processing, Bioacessibility and Bioavailability of Nutrients and Bioactive Compounds presents the;

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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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Processing Effects on Safety and Quality of Foods

Covers a Host of Groundbreaking Techniques Thermal processing is known to effectively control microbial populations in food, but the;

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Non-Thermal Processing Technologies for the Grain Industry

are looking to non-thermal processes to deliver a higher quality more wholesome food products to the market. This book covers such non-thermal;

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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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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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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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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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Thermobacteriology in Food Processing

interpretation of observations. The text then takes a look at contamination and its control, producing, harvesting, and cleaning spores for thermal;

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Non-Thermal Processing Technologies for the Dairy Industry

minimize organoleptic qualities. An alternative approach for this is the non-conventional method of non-thermal processing techniques. Not only;

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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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Novel Food Preservation and Microbial Assessment Techniques

Demand for minimally processed foods has resulted in the development of innovative, non-thermal food preservation methods, such as high;

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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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Thermal Technologies in Food Processing

Thermal technologies have long been at the heart of food processing. The application of heat is both an important method of preserving;

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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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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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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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The Microwave Processing of Foods

With its advantages over conventional thermal processing such as more rapid heating and preservation of sensory and nutritional quality;

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Food Preservation Process Design

The preservation processes for foods have evolved over several centuries, but recent attention to non-thermal technologies suggests that a;

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