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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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Valorization of Wine Making By-Products

the research underpinning the processes and highlights new value-adding valorization technologies. Although vine cultivation and;

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Valorization of Agri-Food Wastes and By-Products

of food waste management and innovation. The book also presents tools for value chain analysis and explores future sustainability challenges;

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Food Losses, Sustainable Postharvest and Food Technologies

quality of fresh-cut products. In addition, it discusses the implications for postharvest technology research, policies and practices. It also;

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Novel Food Fermentation Technologies

application. Current novel technologies for microbial culture production and preservation are covered in detail, as are fermentation techniques for;

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Integrated Processing Technologies for Food and Agricultural By-Products

> In Integrated Processing Technologies for Food and Agricultural By-Products experts from around the world present latest developments;

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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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Encapsulation Technologies for Active Food Ingredients and Food Processing

applications. The last part describes immobilization technologies of cells and enzymes for use within food fermentation processes (e.g., beer, wine;

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Encapsulation Technologies for Active Food Ingredients and Food Processing

applications. The last part describes immobilization technologies of cells and enzymes for use within food fermentation processes (e.g., beer, wine;

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Waste Biorefinery

product developments surrounding the principles of biorefining Presents information on the integration of processes and technologies for;

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Food Waste Recovery

economical strategies for the recapture of value compounds from food wastes while also exploring their re-utilization in fortifying foods and as;

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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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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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Minimally Processed Foods

with the desired sensory quality. In addition, the increasing consumer demand for safe, ready-to-serve, ready-to-eat-and-cook products with;

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Novel Food Processing Technologies

electric field (PEF) and high-pressure technologies, food microbiology, and modern thermal and nonthermal operations to prevent the occurrence;

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Processed Foods

; functional mathematical index (FMI) as an index generator for taming quality as applied to food and processes; nutritional and biological potential;

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Food Process Engineering and Quality Assurance

technologies used in food processing and quality assurance issues of food. The 750-page book gives a detailed technical and scientific background;

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Food Process Engineering and Quality Assurance

technologies used in food processing and quality assurance issues of food. The 750-page book gives a detailed technical and scientific background;

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Technological Processes for Marine Foods, From Water to Fork

applications for marine foods. These include various methods of freezing fish for later consumption and fermentation processes for fish products. Other;

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Technological Processes for Marine Foods, From Water to Fork

applications for marine foods. These include various methods of freezing fish for later consumption and fermentation processes for fish products. Other;

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Packaging for Nonthermal Processing of Food

first time in a decade, this book discusses packaging implications for recent nonthermal processing technologies and mild food preservation such;

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Innovative and Emerging Technologies in the Bio-marine Food Sector

applications of these technologies in multiple processes. Extraction, preservation, microbiology and processing of food are extensively covered in the;

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Valorization of Food Processing by-Products

for converting solid wastes into value-added items. In food processing industries that generate voluminous by-products and wastes;

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Novel Dairy Processing Technologies

in value addition and standardization of the products have been reported, but well-established processes for mechanized production are recommended;

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Novel Dairy Processing Technologies

. Technological advances in value addition and standardization of the products have been reported, but well-established processes for mechanized;

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Natural Resources - Technology, Economics & Policy

-sustainable manner, and Value-addition through processing of natural products, through the application of technology is most marked in the;

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Case Studies in Novel Food Processing Technologies

products and processes brings exciting opportunities and interesting challenges. Case studies in novel food processing technologies provides;

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