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Thermal and Nonthermal Encapsulation Methods

comprehensive review of conventional and modern methods for encapsulation. It covers various thermal and nonthermal encapsulation methods applied across;

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Nonthermal Preservation of Foods

traditional and emerging nonthermal food processing technologies in a convenient, single-source volume--offering an incisive view of the latest;

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Emerging Thermal and Nonthermal Technologies in Food Processing

This new volume provides a comprehensive overview of thermal and nonthermal processing of food with new and innovative technologies. Recent;

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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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Green Materials Obtained by Geopolymerization for a Sustainable Future

, Cements and Concretes, Encapsulation of Radioactive Waste, Encapsulation of Toxic Waste, Thermal Power Plant Ash, Aluminosilicates Recycling;

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

refrigeration technology, advanced methods of encapsulation, ozonation, electrospinning, and mechanical expellers for dairy, food, and agricultural;

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Encapsulation of Active Molecules and Their Delivery System

Encapsulation of Active Molecules and Their Delivery System covers the key methods of preparation of encapsulation, as well as release;

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Nonthermal Plasma Chemistry and Physics

In addition to introducing the basics of plasma physics, Nonthermal Plasma Chemistry and Physics is a comprehensive presentation of recent;

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

, advanced methods of encapsulation, basics and methods of food authentication, imaging techniques for quality inspection of spices and nuts, FTIR;

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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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Thermal Energy

The book details sources of thermal energy, methods of capture, and applications. It describes the basics of thermal energy, including;

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Encapsulation Technologies and Delivery Systems for Food Ingredients and Nutraceuticals

Improved technologies for the encapsulation, protection, release and enhanced bioavailability of food ingredients and nutraceutical;

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Flavor Development for Functional Foods and Nutraceuticals

manufacturing flavors from natural raw materials. Yield and retention of aromatic components during several extraction methods and flavor encapsulation;

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Nutraceutical and Functional Food Components

processing techniques and food components Explains how innovative techniques, such as non-thermal, nano-encapsulation, waste recovery, and;

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Compendium of Thermophysical Property Measurement Methods

compilation of methods for the measurement of thermal and electrical conductivity, thermal difusivity, specific heat, thermal expansion, and thermal;

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Metal-Organic Framework Composites

morphology, small size dispersion, high thermal stability and desired surface area. Keywords: Metal-Organic Frameworks (MOFs), Composites Based on;

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Encapsulation Nanotechnologies

This unique and comprehensive book covers all the recent physical, chemical, and mechanical advancements in encapsulation nanotechnologies;

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Encapsulation Technologies for Electronic Applications

handling, assembly, electrical and thermal considerations. Currently, more than 99% of microelectronic devices are plastic encapsulated;

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Applied Geothermics

This book describes origin and characteristics of the Earth's thermal field, thermal flow propagation and some thermal phenomena in the;

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Encapsulation Technologies for Active Food Ingredients and Food Processing

Consumers prefer food products that are tasty, healthy, and convenient. Encapsulation is an important way to meet these demands by;

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Encapsulation Technologies for Active Food Ingredients and Food Processing

Consumers prefer food products that are tasty, healthy, and convenient. Encapsulation is an important way to meet these demands by;

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Thermal Insulation

of heat transfer between objects which are in thermal contact or in range of radiative influence. This book provides fundamental practical and;

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Pulsed Electric Fields Technology for the Food Industry

Many novel technologies have been proposed in the attempt to improve existing food processing methods. Among emerging nonthermal;

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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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