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Enzyme Inactivation in Food Processing - Technologies, Materials, and Applications
Loot Price: R4,762
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Enzyme Inactivation in Food Processing - Technologies, Materials, and Applications
Series: Innovations in Agricultural & Biological Engineering
Expected to ship within 12 - 17 working days
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Enzyme inactivation in fruits and vegetables is of utmost
importance regarding food quality during storage. This new volume
explores important emerging technologies for the inactivation of
enzymes in the design and preservation of food. The book covers the
basic concepts and chemical methods and then introduces novel
processing technologies for inactivating food enzymes. The new
technologies are many: pulsed electric field, ultraviolet and
light-emitting diodes, ohmic heating, dense-phased carbon dioxide,
cold plasma, ultrasonication, microwave processing, radiofrequency,
extraction, and others. The volume also looks at the design of
nutraceutical-based functional foods, specific foods for
gut-microbiodata, the use of omega-3 fatty acids to fortify food
products, and the characteristics of dairy-based dry powders, and
characteristics of millet starches. It also considers the role of
the bioactive compounds and metal ions for catalases secreted by
medicinal plants and mushrooms for enzyme inactivation and
biosensing, along with the role of bionanomaterials in
nanoencapsulation and catalysis.
General
Imprint: |
Apple Academic Press Inc.
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Country of origin: |
Canada |
Series: |
Innovations in Agricultural & Biological Engineering |
Release date: |
July 2023 |
First published: |
2023 |
Editors: |
Megh R. Goyal
• Junaid Ahmad Malik
• Ravi Pandiselvam
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Dimensions: |
234 x 156mm (L x W) |
Pages: |
532 |
ISBN-13: |
978-1-77491-160-0 |
Categories: |
Books
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LSN: |
1-77491-160-4 |
Barcode: |
9781774911600 |
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