Innovative processing technologies foods (25 Ergebnisse)

Hardcover. Zustand: New. ISBN:9789354610073.

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Zustand: As New. Unread book in perfect condition.

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Zustand: New. pp. 272.

Zustand: New.

Zustand: New. pp. 272.

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Zustand: New. pp. 272.

Zustand: New.

Zustand: New. In English.

Hardcover. Zustand: Brand New. 303 pages. 9.25x6.50x1.00 inches. In Stock.

Hardcover. Zustand: New. The present publication has three important sections of Alternative, Innovative and Novel Food processing technologies. SectionA deals with significant Non thermal Processing Technologies which include Membrane Technology , Ultrafiltration & Microfiltration, Pulsed Electric Field for Food /Milk Processing, Oscillating Magnetic Fields, High Hydrostatic Pressure Technology, Ultrasonification, Irradiation, Ultraviolet Light Treatment, Pulsed Light Treatment and Cold plasma Technology. Section -B deals with Thermal Processing technologies e.g. Microwave heating technology, Radiofrequency heating Technology, Infrared heating technology, Ohmic heating technology and Sous-vide processing technology. Section-C deals with other latest processing technologies as well as Processing and Packing technologies for Prolong Shelf-Life Foods. These include Ozone technology, Nano Technology, Technologies for Prolong Shelf-Life foods, Robotic Technology, Block Chain technology and Gas packaging & Modified Atmosphere Package Designs. Author expects that the said publication will be able to meet the requirements of Dairy/ Food Technologists, Educationists and students.…

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Buch. Zustand: Neu. nach der Bestellung gedruckt Neuware - Printed after ordering - The present publication has three important sections of Alternative, Innovative and Novel Food processing technologies. Section-A deals with significant Non thermal Processing Technologies which include Membrane Technology , Ultrafiltration & Microfiltration, Pulsed Electric Field for Food /Milk Processing, Oscillating Magnetic Fields, High Hydrostatic Pressure Technology, Ultrasonification, Irradiation, Ultraviolet Light Treatment, Pulsed Light Treatment and Cold plasma Technology. Section -B deals with Thermal Processing technologies e.g. Microwave heating technology, Radiofrequency heating Technology, Infrared heating technology, Ohmic heating technology and Sous-vide processing technology. Section-C deals with other latest processing technologies as well as Processing and Packing technologies for Prolong Shelf-Life Foods. These include Ozone technology, Nano Technology, Technologies for Prolong Shelf-Life foods, Robotic Technology, Block Chain technology and Gas packaging & Modified Atmosphere Package Designs. Author expects that the said publication will be able to meet the requirements of Dairy/ Food Technologists, Educationists and students.…

Buch. Zustand: Neu. Handbook on Alternative Innovative and Novel Processing Technologies | Milk Milk Products and Other Foods | M K Srivastava | Buch | Englisch | 2022 | Astral International Pvt. Ltd. | EAN 9789354614835 | Verantwortliche Person für die EU: Libri GmbH, Europaallee 1, 36244 Bad Hersfeld, gpsr[at]libri[dot]de | Anbieter: preigu Print on Demand.…

Hardcover. Zustand: Brand New. 303 pages. 9.25x6.50x1.00 inches. In Stock. This item is printed on demand.

Gebunden. Zustand: New. Dieser Artikel ist ein Print on Demand Artikel und wird nach Ihrer Bestellung fuer Sie gedruckt. Jorge J. MorenoNatural foods, like fruits and vegetables, represent the simplest form of functional foods and provide excellent sources of functional compounds. Maximizing opportunities to make use of and incorporate these compounds requires spec.…

Buch. Zustand: Neu. nach der Bestellung gedruckt Neuware - Printed after ordering - Natural foods, like fruits and vegetables, represent the simplest form of functional foods and provide excellent sources of functional compounds. Maximizing opportunities to make use of and incorporate these compounds requires special processing. Fortunately, technologies available to produce food with enhanced active compounds have advanced significantly over the last few years. This book covers the fundamentals as well as the innovations made during the last few years on the emerging technologies used in the development of food with bioactive compounds.…