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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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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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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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Essentials of Thermal Processing, Second Edition

ESSENTIALS OF THERMAL PROCESSING Explore this fully updated new edition of a practical reference on food preservation from two leading;

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Processing Effects on Safety and Quality of Foods

Covers a Host of Groundbreaking Techniques Thermal processing is known to effectively control microbial populations in food, but the;

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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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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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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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Thermobacteriology in Food Processing

interpretation of observations. The text then takes a look at contamination and its control, producing, harvesting, and cleaning spores for thermal;

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Process-Induced Food Toxicants

, including thermal treatment, drying, fermentation, preservation, fat processing, and high hydrostatic pressure processing, and the potential;

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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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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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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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Physicochemical Aspects of Food Engineering and Processing

foods undergoing selected processes, such as microencapsulation, frying, microwave-assisted thermal processing, high-pressure processing, pulsed;

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Physicochemical Aspects of Food Engineering and Processing

foods undergoing selected processes, such as microencapsulation, frying, microwave-assisted thermal processing, high-pressure processing, pulsed;

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The Microwave Processing of Foods

With its advantages over conventional thermal processing such as more rapid heating and preservation of sensory and nutritional quality;

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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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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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Processing Foods

specific studies that clarify the issues and their potential applications. The topics are divided into five sections: thermal processing, freezing;

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Processing Foods

specific studies that clarify the issues and their potential applications. The topics are divided into five sections: thermal processing, freezing;

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Health and Safety Aspects of Food Processing Technologies

depends on their processing history. Traditional technologies, such as the use of antimicrobials and thermal processing, are efficient;

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New Topics in Food Engineering

of foods; stability of dried foods; food packaging and predictive modelling of thermal properties of foods.;

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Pulsed Electric Fields in Food Processing

develop new food products not feasible through conventional thermal processing. Pulsed Electric Fields in Food Processing: Fundamental Aspects;

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Developments in High-Pressure Food Processing

alternative to thermal processing which can destroy harmful micro-organisms rendering the food safe to eat. As a way of minimally processing food, it;

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Handbook of Food Processing, Two Volume Set

, aseptic packaging, and non-thermal food processing. It describes common food engineering unit operations as well as preservation processes;

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