In this volume, several new food processing and preservation
technologies have been investigated by researchers that have the
potential to increase shelf life and preserve the quality of foods.
This handbook introduces some emerging techniques in the food
processing sector, focusing on nonthermal techniques such as
high-pressure processing, ultrasonication of foods, microwave
vacuum dehydration, thermoelectric refrigeration technology,
advanced methods of encapsulation, ozonation, electrospinning, and
mechanical expellers for dairy, food, and agricultural processing.
These all have a wide range of application. The volume includes
studies that show the successful application of these new
technologies on a large number of juices, cheeses, yogurts, soups,
egg whites and eggs, vegetable slices, purees, and milk, and the
extraction, drying enhancement, and modification of enzymes are
reported. This volume, part of the multi-volume Handbook of
Research on Food Processing and Preservation Technologies will have
tremendous application in different areas of the food industry,
including food processing, preservation, safety, and quality
evaluation. Other volumes of this handbook cover a wide of other
emerging technologies. Handbook of Research on Food Processing and
Preservation Technologies: Volume 2: Nonthermal Food Preservation
and Novel Processing Strategies is an excellent reference resource
for researchers, scientists, faculty and students, growers,
traders, processors, industries, and others for looking for new
nonthermal approaches for food processing and preservation.
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