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The Chemistry of Thermal Food Processing Procedures

This Brief reviews thermal processes in the food industry - pasteurization, sterilization, UHT processes, and others. It evaluates the;

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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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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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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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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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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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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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Engineering and Food for the 21st Century

contains state-of-the-art presentations on thermal processing and packaging, minimal processing, emerging technologies, process control;

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Engineering and Food for the 21st Century

contains state-of-the-art presentations on thermal processing and packaging, minimal processing, emerging technologies, process control;

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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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Food Colloids

; the control of colloidal stability during thermal and mechanical processing; the interactions of proteins with polysaccharides and emulsifiers;

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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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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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Nutraceutical and Functional Food Components

chemistry, biochemistry, toxicology, health effects, and nutrition characteristics of food components and the recent trends and practices that the;

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Food Processing

In food processing, thermal operations are the most common and conventional methods for obtaining and treating different products. This;

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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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Thermal Food Engineering Operations

updated knowledge on thermal processing of food products are imperative for commercial enterprises and manufacturing units. In the current;

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Mathematical Modeling of Food Processing

transfer as well as computational fluid dynamics (CFD), the book focuses on specialized topics in food processing. It covers thermal, low;

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Mathematical Modeling of Food Processing

transfer as well as computational fluid dynamics (CFD), the book focuses on specialized topics in food processing. It covers thermal, low;

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Essentials of Thermal Processing, Second Edition

voices in the industry Among all food preservation methods in use today, thermal processing remains the single most important technique used;

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Thermal Processing of Food

This is the latest and most authoritative documentation of current scientific knowledge regarding the health effects of thermal food;

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Food Processing

of three of the most universally used commercial processes: thermal processing, freezing, and dehydration. Thermal processing - perhaps the;

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Thermal Processing of Foods

in the use of more sophisticated software-driven, on-line control systems, especially in thermal processing unit operations. As these software;

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Optimization in Food Engineering

methods, artificial intelligence-genetic algorithms, multi-objective optimization procedures, and computational fluid dynamics. The book;

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Handbook of Food Processing, Two Volume Set

Authored by world experts, the Handbook of Food Processing, Two-Volume Set discusses the basic principles and applications of major;

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