Handbook of Research on Food Processing and Preservation Technologies

Volume 1: Nonthermal and Innovative Food Processing Methods
Herausgeber: Goyal, Megh R; Sharma, Monika; Birwal, Preeti

• Gebundenes Buch

Produktbeschreibung

Provides a detailed discussion of many nonthermal food process techniques. These include high-pressure processing, ultraviolet light technology, microwave-assisted extraction, high pressure assisted freezing, microencapsulation, dense phase carbon dioxide aided preservation, to name a few.

Produktdetails

• Verlag: Apple Academic Press
• Seitenzahl: 292
• Erscheinungstermin: 25. November 2021
• Englisch
• Abmessung: 234mm x 156mm x 19mm
• Gewicht: 626g
• ISBN-13: 9781771889827
• ISBN-10: 1771889829
• Artikelnr.: 62230614

Autorenporträt

Megh R. Goyal

Inhaltsangabe

PART I: EMERGING NONTHERMAL APPROACHES IN FOOD SCIENCE AND ENGINEERING 1.
High-Pressure Processing: Potential Applications for Foods 2. Ultraviolet
Light Technology: Applications for Fresh Produce 3. Microwave-Assisted
Extraction (MAE) Technology: Potential for Extraction of Food Components 4.
High-Pressure Assisted Freezing of Foods 5. Microencapsulation Technology:
Potential in Formulations of Probiotic Foods PART II: PROSPECTS OF
INNOVATIVE FOOD PRESERVATION STRATEGIES 6. Dense Phase Carbon Dioxide
(DPCD)-Aided Preservation of Foods 7. Ionic Liquids: Applications in Food
Science and Food Processing 8. Application of Ozone in the Food Industry:
Recent Advances and Prospects 9. Advances in Osmotic Dehydration