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
View on Amazon View on AbeBooks View on Kobo View on B.Depository View on eBay View on Walmart
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.

More books from Elsevier Science

Cover of the book Analytical Methods for Energy Diversity and Security by
Cover of the book Biostatistics and Computer-based Analysis of Health Data using Stata by
Cover of the book Mechanics of Hydraulic Fracturing by
Cover of the book The Alkaloids by
Cover of the book Experimental Design by
Cover of the book Concepts and Techniques in Genomics and Proteomics by
Cover of the book Multi-criteria Decision Analysis for Supporting the Selection of Engineering Materials in Product Design by
Cover of the book Engineering Textiles by
Cover of the book SPEC – Handbook of Clinical Neurology, Volume 144, Huntington Disease, 12-Month Access, eBook by
Cover of the book Discrete-Time Control System Analysis and Design by
Cover of the book Introduction to Fluoropolymers by
Cover of the book Sustainable Hydrogen Production by
Cover of the book Strategies and Tactics in Organic Synthesis by
Cover of the book Hollow Glass Microspheres for Plastics, Elastomers, and Adhesives Compounds by
Cover of the book Magnetic Resonance Spectroscopy by
We use our own "cookies" and third party cookies to improve services and to see statistical information. By using this website, you agree to our Privacy Policy