Novel Thermal and Non-Thermal Technologies for Fluid Foods

Nonfiction, Science & Nature, Technology, Machinery, Food Industry & Science
Cover of the book Novel Thermal and Non-Thermal Technologies for Fluid Foods by , Elsevier Science
View on Amazon View on AbeBooks View on Kobo View on B.Depository View on eBay View on Walmart
Author: ISBN: 9780123814715
Publisher: Elsevier Science Publication: July 21, 2011
Imprint: Academic Press Language: English
Author:
ISBN: 9780123814715
Publisher: Elsevier Science
Publication: July 21, 2011
Imprint: Academic Press
Language: English

Food processing is the step of the food chain that principally affects a food's physical or biochemical properties, along with determining the safety and shelf life of the product. This book provides a comprehensive overview of innovations in non-thermal technologies specifically for fluid foods, recognized for their high bioavailability of macronutrients and micronutrients.

Considerable resources and expertise has been devoted to the processing of safe and wholesome foods. Non-thermal technologies have been developed as an alternative to thermal processing, while still meeting required safety or shelf-life demands and minimising the effects on its nutritional and quality attributes.

  • Examines non-thermal processing techniques specifically applied to fluid foods
  • Includes methods for mathematically evaluating each technique
  • Addresses global regulatory requirements for fluid foods
  • Provides recommendations and opportunities for various safety-related issues
View on Amazon View on AbeBooks View on Kobo View on B.Depository View on eBay View on Walmart

Food processing is the step of the food chain that principally affects a food's physical or biochemical properties, along with determining the safety and shelf life of the product. This book provides a comprehensive overview of innovations in non-thermal technologies specifically for fluid foods, recognized for their high bioavailability of macronutrients and micronutrients.

Considerable resources and expertise has been devoted to the processing of safe and wholesome foods. Non-thermal technologies have been developed as an alternative to thermal processing, while still meeting required safety or shelf-life demands and minimising the effects on its nutritional and quality attributes.

More books from Elsevier Science

Cover of the book High Voltage Test Techniques by
Cover of the book IT Manager's Handbook by
Cover of the book Safety and Security Review for the Process Industries by
Cover of the book Renewable Energy Powered Desalination Handbook by
Cover of the book Rhythmic Stimulation Procedures in Neuromodulation by
Cover of the book International Review of Cytology by
Cover of the book Software Engineering for Embedded Systems by
Cover of the book Biotreatment of Industrial Effluents by
Cover of the book Eisler's Encyclopedia of Environmentally Hazardous Priority Chemicals by
Cover of the book Recent Advances in the Analysis of Marine Toxins by
Cover of the book Industrial Gums by
Cover of the book Fundamentals of Forensic Science by
Cover of the book Transport Phenomena in Porous Media by
Cover of the book MICRO 2016: Fate and Impact of Microplastics in Marine Ecosystems by
Cover of the book Optical Bistability: Controlling Light With Light 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