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Emerging Thermal and Nonthermal Technologies in Food Processing
Engelsk
Bogcover for Emerging Thermal and Nonthermal Technologies in Food Processing af , 9781774635193
Specifikationer
Sprog:
Engelsk
Sider:
290
ISBN-13:
9781774635193
Indbinding:
Paperback
ISBN-10:
1774635194
Udg. Dato:
13 dec 2021
Størrelse i cm:
22,9 x 15,2
Oplagsdato:
13 dec 2021

Emerging Thermal and Nonthermal Technologies in Food Processing

Engelsk
Paperback 2021
Format:

Bog beskrivelse

This new volume provides a comprehensive overview of thermal and nonthermal processing of food with new and innovative technologies. Recent innovations in thermal as well as nonthermal technologies, which are specifically applied for potable water and fluid foods (milk, juice, soups, etc.), are well documented for their high bioavailability of macro- and micronutrients and are very promising. This volume brings together valuable information on fluid and microbial characteristics and quality dynamics that facilitate the adoption of new technology for food processing.

Some new technologies and methods covered include the application of microwaves in heating, drying, pasteurization, sterilization, blanching, baking, cooking, and thawing; microwave-assisted extraction of compounds; using low-electric fields; alternation of temperature and pressure of supercritical carbon dioxide; ultrasound-assisted osmotic dehydration; hydrodynamic cavitation; high-pressure processing; gamma-irradiation; and more. The nonthermal technologies discussed have been developed as an alternative to thermal processing while still meeting required safety or shelf-life demands and minimizing the effects on nutritional and quality attributes.

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Specifikationer
Sprog:
Engelsk
Sider:
290
ISBN-13:
9781774635193
Indbinding:
Paperback
ISBN-10:
1774635194
Udg. Dato:
13 dec 2021
Størrelse i cm:
22,9 x 15,2
Oplagsdato:
13 dec 2021
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