kumar santosh mukherjee avik mitra (26 Ergebnisse)

Paperback / softback. Zustand: New. New copy - Usually dispatched within 4 working days. 453.

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Zustand: New. pages cm First edition Includes bibliographical references and index.

Paperback. Zustand: new. Paperback. Consumers worldwide are becoming increasingly aware of the significant impacts of food quality, nutrition, and food habits on their health. Demands for fresh, minimally processed foods, foods subjected to less severe preservation and processing, and for foods with no synthetic chemical preservatives are expanding rapidly. Food businesses worldwide are innovating advanced processing and preservation technologies, including natural, bioactive preservatives to fulfill these emerging consumers demands. Emerging Technologies in Food Preservation discusses the innovations and advancements in food processing and preservation that have emerged over the last two decades of the 21st century. Various experts in the field examine different innovative food processing and preservation technologies, including non-thermal and minimal processing technologies, particularly those that have least destructive impact on micronutrients.Key Features: Describes the hurdles and challenges in commercialization of these novel processing technologies, including their legal ramifications on food regulations and legislations. Provides detail accounts of application of each of the novel food preservation principles, as they are applied in commercial food processing / food manufacturing lines worldwide. Features a complete account on recent developments and advancements in food preservation and processing technologies, including natural and biopreservativesMindful of the increasing interest in alternatives to traditional thermal processing of foods and beverages, this book is a valuable reference for students, scholars, researchers, scientists, food entrepreneurs, as well as technical professionals working in food industries and associated businesses. Unlike other books on emerging food processing technologies that focus on the application to specific food types, this book discusses novel thermal and non-thermal preservation techniques that cater to the emerging consumers demands for fresh, minimally processed foods, and for foods subjected to least severe preservation and processing. Shipping may be from our UK warehouse or from our Australian or US warehouses, depending on stock availability.

Paperback. Zustand: Brand New. 414 pages. 9.18x6.12x9.21 inches. In Stock.

Zustand: New. This is a Brand-new US Edition. This Item may be shipped from US or any other country as we have multiple locations worldwide.

Zustand: Brand New. New. US edition. Expediting shipping for all USA and Europe orders excluding PO Box. Excellent Customer Service.

Paperback. Zustand: new. Paperback. Consumers worldwide are becoming increasingly aware of the significant impacts of food quality, nutrition, and food habits on their health. Demands for fresh, minimally processed foods, foods subjected to less severe preservation and processing, and for foods with no synthetic chemical preservatives are expanding rapidly. Food businesses worldwide are innovating advanced processing and preservation technologies, including natural, bioactive preservatives to fulfill these emerging consumers demands. Emerging Technologies in Food Preservation discusses the innovations and advancements in food processing and preservation that have emerged over the last two decades of the 21st century. Various experts in the field examine different innovative food processing and preservation technologies, including non-thermal and minimal processing technologies, particularly those that have least destructive impact on micronutrients.Key Features: Describes the hurdles and challenges in commercialization of these novel processing technologies, including their legal ramifications on food regulations and legislations. Provides detail accounts of application of each of the novel food preservation principles, as they are applied in commercial food processing / food manufacturing lines worldwide. Features a complete account on recent developments and advancements in food preservation and processing technologies, including natural and biopreservativesMindful of the increasing interest in alternatives to traditional thermal processing of foods and beverages, this book is a valuable reference for students, scholars, researchers, scientists, food entrepreneurs, as well as technical professionals working in food industries and associated businesses. Unlike other books on emerging food processing technologies that focus on the application to specific food types, this book discusses novel thermal and non-thermal preservation techniques that cater to the emerging consumers demands for fresh, minimally processed foods, and for foods subjected to least severe preservation and processing. Shipping may be from our Sydney, NSW warehouse or from our UK or US warehouse, depending on stock availability.

Paperback. Zustand: new. Paperback. Consumers worldwide are becoming increasingly aware of the significant impacts of food quality, nutrition, and food habits on their health. Demands for fresh, minimally processed foods, foods subjected to less severe preservation and processing, and for foods with no synthetic chemical preservatives are expanding rapidly. Food businesses worldwide are innovating advanced processing and preservation technologies, including natural, bioactive preservatives to fulfill these emerging consumers demands. Emerging Technologies in Food Preservation discusses the innovations and advancements in food processing and preservation that have emerged over the last two decades of the 21st century. Various experts in the field examine different innovative food processing and preservation technologies, including non-thermal and minimal processing technologies, particularly those that have least destructive impact on micronutrients.Key Features: Describes the hurdles and challenges in commercialization of these novel processing technologies, including their legal ramifications on food regulations and legislations. Provides detail accounts of application of each of the novel food preservation principles, as they are applied in commercial food processing / food manufacturing lines worldwide. Features a complete account on recent developments and advancements in food preservation and processing technologies, including natural and biopreservativesMindful of the increasing interest in alternatives to traditional thermal processing of foods and beverages, this book is a valuable reference for students, scholars, researchers, scientists, food entrepreneurs, as well as technical professionals working in food industries and associated businesses. Unlike other books on emerging food processing technologies that focus on the application to specific food types, this book discusses novel thermal and non-thermal preservation techniques that cater to the emerging consumers demands for fresh, minimally processed foods, and for foods subjected to least severe preservation and processing. Shipping may be from multiple locations in the US or from the UK, depending on stock availability.

Zustand: New. 1st edition NO-PA16APR2015-KAP.

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Zustand: As New. Unread book in perfect condition.

Zustand: As New. Unread book in perfect condition.

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Buch. Zustand: Neu. Neuware - Unlike other books on emerging food processing technologies that focus on the application to specific food types, this book discusses novel thermal and non-thermal preservation techniques that cater to the emerging consumers' demands for fresh, minimally processed foods, and for foods subjected to least severe preservation and processing.

Hardcover. Zustand: Brand New. 408 pages. 9.19x6.13x1.02 inches. In Stock.

Zustand: New. Dieser Artikel ist ein Print on Demand Artikel und wird nach Ihrer Bestellung fuer Sie gedruckt. Dr. Santosh Kumar graduated from Department of Food Technology and Biochemical Engineering (FTBE), Jadavpur University, Kolkata, India with M. Tech and PhD degrees. Later, he joined Department of Food Engineering and Technology, Central .

Paperback. Zustand: Brand New. 414 pages. 9.18x6.12x9.21 inches. In Stock. This item is printed on demand.

Paperback / softback. Zustand: New. This item is printed on demand. New copy - Usually dispatched within 5-9 working days.

Gebunden. Zustand: New. Dieser Artikel ist ein Print on Demand Artikel und wird nach Ihrer Bestellung fuer Sie gedruckt. Dr. Santosh Kumar graduated from Department of Food Technology and Biochemical Engineering (FTBE), Jadavpur University, Kolkata, India with M. Tech and PhD degrees. Later, he joined Department of Food Engineering and Technology, Central .

Hardcover. Zustand: Brand New. 408 pages. 9.19x6.13x1.02 inches. In Stock. This item is printed on demand.