Innovative Food Processing Technologies

Extraction, Separation, Component Modification and Process Intensification

Nonfiction, Science & Nature, Technology, Machinery, Food Industry & Science
Cover of the book Innovative Food Processing Technologies by , Elsevier Science
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Author: ISBN: 9780081002988
Publisher: Elsevier Science Publication: June 29, 2016
Imprint: Woodhead Publishing Language: English
Author:
ISBN: 9780081002988
Publisher: Elsevier Science
Publication: June 29, 2016
Imprint: Woodhead Publishing
Language: English

Innovative Food Processing Technologies: Extraction, Separation, Component Modification and Process Intensification focuses on advances in new and novel non-thermal processing technologies which allow food producers to modify and process food with minimal damage to the foodstuffs.

The book is highly focused on the application of new and novel technologies, beginning with an introductory chapter, and then detailing technologies which can be used to extract food components. Further sections on the use of technologies to modify the structure of food and the separation of food components are also included, with a final section focusing on process intensification and enhancement.

  • Provides information on a variety of food processing technologies
  • Focuses on advances in new and novel non-thermal processing technologies which allow food producers to modify and process food with minimal damage to the foodstuffs
  • Presents a strong focus on the application of technologies in a variety of situations
  • Created by editors who have a background in both the industry and academia
View on Amazon View on AbeBooks View on Kobo View on B.Depository View on eBay View on Walmart

Innovative Food Processing Technologies: Extraction, Separation, Component Modification and Process Intensification focuses on advances in new and novel non-thermal processing technologies which allow food producers to modify and process food with minimal damage to the foodstuffs.

The book is highly focused on the application of new and novel technologies, beginning with an introductory chapter, and then detailing technologies which can be used to extract food components. Further sections on the use of technologies to modify the structure of food and the separation of food components are also included, with a final section focusing on process intensification and enhancement.

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