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Food Processing

organoleptic properties of food products. This volume covers different non-thermal processing technologies such as high-pressure processing, ultrasound;

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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

Processing Technologies for the Grain Industry addresses these many new non-thermal food processing techniques that are used during grain processing;

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Novel Food Fermentation Technologies

look at thermal and non-thermal technologies applicable to fermented food products. The text covers immobilization, microencapsulation;

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Food Processing

engineering focus on thermal and non-thermal food processing technologies. Discusses sub-classification for recent trends and relevant industry;

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Food Processing

, and ohmic heating. Includes mathematical modeling and numerical simulations. Food Processing: Advances in Thermal Technologies;

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Innovative Food Processing Technologies

in new and novel non-thermal processing technologies which allow food producers to modify and process food with minimal damage to the foodstuffs;

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Thermal Food Engineering Operations

industry. This first volume includes all the conventional and novel thermal technologies based on conduction, convection, and radiation;

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Non-thermal Processing of Foods

the use of non-thermal processing of food products Provides information about most of the non-thermal technologies available;

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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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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 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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Case Studies in Novel Food Processing Technologies

Novel food processing technologies have significant potential to improve product quality and process efficiency. Commercialisation of new;

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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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Innovative Food Processing Technologies

impact on scalability, safety, and quality, and technologies including High Pressure Processing, High Pressure Thermal Sterilization;

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Handbook of Food Processing

, chilling, and freezing. It also describes the principles and applications of new thermal and non-thermal food processing technologies, i.e;

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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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Food Quality

level; new food processing technologies; the effects of innovative non-thermal technologies on food quality and irradiation as a method to;

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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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Non-Thermal Processing Technologies for the Dairy Industry

-Thermal Processing Technologies for the Dairy Industry describes several emerging non-thermal processing techniques that can be specially employed;

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Emerging Technologies for Food Processing

The second edition of Emerging Technologies in Food Processing presents essential, authoritative, and complete literature and;

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Technologies for Value Addition in Food Products and Processes

The new volume looks at some important emerging food processing technologies in light of the demand for functional food products and high;

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Novel Dairy Processing Technologies

. It goes on to provide an overview of the commercial thermal, non-thermal technologies, and hybrid technologies for milk pasteurization. There;

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Novel Dairy Processing Technologies

heating for milk pasteurization. It goes on to provide an overview of the commercial thermal, non-thermal technologies, and hybrid technologies;

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Technological Developments in Food Preservation, Processing, and Storage

In recent years, professionals have combined nutrition, health, and engineering sciences to develop new technologies within the food;

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