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Non-Thermal Processing Technologies for the Dairy Industry

-Thermal Processing Technologies for the Dairy Industry describes several emerging non-thermal processing techniques that can be specially employed;

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Novel Dairy Processing Technologies

. It goes on to provide an overview of the commercial thermal, non-thermal technologies, and hybrid technologies for milk pasteurization. There;

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Novel Dairy Processing Technologies

heating for milk pasteurization. It goes on to provide an overview of the commercial thermal, non-thermal technologies, and hybrid technologies;

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Food Processing

technologies. The book focuses both on fundamentals and on recent advances in non-thermal food processing technologies. It also provides information;

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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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Dairy Microbiology and Biochemistry

processing. It concludes with a discussion of the effects of non-thermal processing technologies on milk microorganisms and biochemical reactions;

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Dairy Processing and Quality Assurance

, prebiotics and synbiotics * A new chapter on the sensory evaluation of dairy products Intended for professionals in the dairy industry, Dairy;

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Non-Thermal Processing Technologies for the Grain Industry

Processing Technologies for the Grain Industry addresses these many new non-thermal food processing techniques that are used during grain processing;

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Novel Food Fermentation Technologies

look at thermal and non-thermal technologies applicable to fermented food products. The text covers immobilization, microencapsulation;

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Emerging Dairy Processing Technologies: Opportunities for the Dairy Industry

: Opportunities for the Dairy Industry presents the state of the art research and technologies that have been proposed as sustainable replacements for;

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Non-thermal Processing of Foods

the use of non-thermal processing of food products Provides information about most of the non-thermal technologies available;

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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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Dairy Processing

This book focuses on advanced research and technologies in dairy processing, one of the most important branches of the food industry. It;

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Food Processing

engineering focus on thermal and non-thermal food processing technologies. Discusses sub-classification for recent trends and relevant industry;

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Dairy Processing Advanced Research to Applications

This book focuses on advanced research and technologies in dairy processing, one of the most important branches of the food industry. It;

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Microbiology in Dairy Processing

in dairy technologies and lactic acid bacteria (LAB) and dairy associated species in the fermentation of dairy products. The text deals with the;

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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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Dairy Foods

and chemometric methods. This will be a valuable resource for researchers and practitioners in the dairy industry, as well as;

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Innovative Food Processing Technologies

in new and novel non-thermal processing technologies which allow food producers to modify and process food with minimal damage to the foodstuffs;

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Biotechnical Processing in the Food Industry

techniques and technologies that have significantly changed the scenario of the dairy and food sector by making the processes more stable and more;

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Technological Interventions in Dairy Science

for the growth of microflora (sometimes dangerous for consumption). To reduce this, different thermal and nonthermal techniques are used;

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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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Drying in the Dairy Industry

of the profit of the sector. Drying in the Dairy Industry: From Established Technologies to Advanced Innovations deals with the market;

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Advances in Dairy Products

Examines consumer research innovations in the dairy industry Written for dairy scientists, other dairy industry professionals, government;

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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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Innovative Technologies in Beverage Processing

An in-depth look at new and emerging technologies for non-alcoholic beverage manufacturing The non-alcoholic beverage market is the fastest;

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