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Technological Developments in Food Preservation, Processing, and Storage

to be done that studies the latest scientific improvements and contemporary methods of food processing. Technological Developments in Food;

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Technological Developments in Food Preservation, Processing, and Storage

to be done that studies the latest scientific improvements and contemporary methods of food processing. Technological Developments in Food;

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Tropical Roots & Tubers Technological In

and technological aspects of root and tuber foods, detailing the production and processing of roots and tubers such as taro, cassava, sweet;

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Innovative and Emerging Technologies in the Bio-marine Food Sector

principles of application and the main technological developments achieved in recent years. It includes technological design, equipment and;

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Engineering Aspects of Cereal and Cereal-Based Products

in cereal technology and baked foods science, reviewing the latest updates in technological developments in agricultural cultivation and processing;

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Advances in Food Processing Technology

processing, from basic principles to the latest technological developments, it offers a valuable application guide for food engineers and food;

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Food Processing and Production

of food production. It is necessary for making food edible, enabling preservation, toxin removal, and distribution and marketing. This is achieved;

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Green Food Processing Techniques

Green Food Processing Techniques: Preservation, Transformation and Extraction advances the ethics and practical objectives of "Green;

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Handbook of Food Processing, Packaging & Labeling

studies. An overview of food preservation and food preservatives is provided in great detail. The applied aspects of food preservation are dealt;

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Biotechnical Processing in the Food Industry

technological trends and advances in dairy research and industry, emerging technological developments, and potential advanced research in the food;

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Engineering Interventions in Foods and Plants

oils from plants. Part 2 contains three chapters that discuss technological interventions in foods and plants for human health benefits;

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Advances in Food Science and Nutrition, Volume 2

: * Potato production, composition, and starch processing * Milk and different types of milk products * Processing and preservation of meat, poultry;

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Food Microbiology

This book covers application of food microbiology principles into food preservation and processing. Main aspects of the food preservation;

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Food Processing

describes the physical, chemical, and microbiological basis for each method of preservation. Particular emphasis is placed on the application;

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Case Studies in Novel Food Processing Technologies

carbon dioxide, ozone, ultrasonics, cool plasma, and infrared technologies, which are applied in food preservation sectors ranging from fresh;

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Food Processing Technology

The first edition of Food processing technology was quickly adopted as the standard text by many food science and technology courses. This;

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Fish Processing and Preservation

in a good condition. The fish being the most widely tradable commodity, world wide, their preservation and processing in a proper manner are;

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Handbook of Research on Food Processing and Preservation Technologies: Volume 2

In this volume, several new food processing and preservation technologies have been investigated by researchers that have the potential to;

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Physical-Chemical Properties of Foods

. Understanding these properties is essential for engineers and scientists to tackle the numerous issues in food processing, including preservation;

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Nonthermal Preservation of Foods

experimental results, state-of-the-art applications, and new developments in food preservation technology. Furnishes a thorough review of nonthermal;

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Trends in Food Engineering

developments in minimal preservation and thermal and nonthermal processing of foods. The book concludes with current topics in food engineering;

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Trends in Food Engineering

developments in minimal preservation and thermal and nonthermal processing of foods. The book concludes with current topics in food engineering;

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

The Handbook of Research on Food Processing and Preservation Technologies covers a vast abundance of information on various design;

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Phase Transitions in Foods

state transitions that affect technological properties of biological materials occurring in food processing and storage. It covers the role;

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Food Processing Technology

The first edition of Food processing technology was quickly adopted as the standard text by many food science and technology courses. This;

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Food Processing and Preservation Technology

Food processing and preservation is concerned with the transformation of raw or cooked food into products that can be stored, packaged and;

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Food Science and Engineering

chemistry, food physical chemistry, food microbiology, food preservation, etc. This book elucidates the concepts and innovative models around;

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