Emerging Technologies for Food Processing

The second edition of Emerging Technologies in Food Processing presents essential, authoritative, and complete literature and research data from the past ten years. It is a complete resource offering the latest technological innovations in food processing today, and includes vital information in research and development for the food processing industry. It covers the latest advances in non-thermal processing including high pressure, pulsed electric fields, radiofrequency, high intensity pulsed light, ultrasound, irradiation, and addresses the newest hurdles in technology where extensive research has been carried out. Provides an extensive list of research sources to further research development Presents current and thorough research results and critical reviews Includes the most recent technologies used for shelf life extension, bioprocessing simulation and optimization

Produk Detail:

  • Author : Da-Wen Sun
  • Publisher : Elsevier
  • Pages : 666 pages
  • ISBN : 0124104819
  • Rating : 4/5 from 21 reviews
CLICK HERE TO GET THIS BOOKEmerging Technologies for Food Processing

Emerging Technologies for Food Processing

Emerging Technologies for Food Processing
  • Author : Da-Wen Sun
  • Publisher : Elsevier
  • Release : 14 August 2014
GET THIS BOOKEmerging Technologies for Food Processing

The second edition of Emerging Technologies in Food Processing presents essential, authoritative, and complete literature and research data from the past ten years. It is a complete resource offering the latest technological innovations in food processing today, and includes vital information in research and development for the food processing industry. It covers the latest advances in non-thermal processing including high pressure, pulsed electric fields, radiofrequency, high intensity pulsed light, ultrasound, irradiation, and addresses the newest hurdles in technology where extensive

Emerging Technologies in Meat Processing

Emerging Technologies in Meat Processing
  • Author : Enda J. Cummins
  • Publisher : John Wiley & Sons
  • Release : 19 December 2016
GET THIS BOOKEmerging Technologies in Meat Processing

Meat is a global product, which is traded between regions, countries and continents. The onus is on producers, manufacturers, transporters and retailers to ensure that an ever-demanding consumer receives a top quality product that is free from contamination. With such a dynamic product and market place, new innovative ways to process, package and assess meat products are being developed. With ever increasing competition and tighter cost margins, industry has shown willingness to engage in seeking novel innovative ways of processing,

Innovative Food Science and Emerging Technologies

Innovative Food Science and Emerging Technologies
  • Author : Sabu Thomas,Rajendran Rajakumari,Anne George,Nandakumar Kalarikkal
  • Publisher : CRC Press
  • Release : 03 September 2018
GET THIS BOOKInnovative Food Science and Emerging Technologies

This volume covers many new trends and developments in food science, including preparation, characterization, morphology, properties, and recyclability. The volume considers food quality, shelf life, and manufacturing in conjunction with human nutrition, diet, and health as well as the ever-growing demand for the supply and production of healthier foods. Distinguished scientists specializing in various disciplines discuss basic studies, applications, recent advances, difficulties, and breakthroughs in the field. The volume includes informative discussions and new research on food formulations, manufacturing techniques,

Nonthermal Processing Technologies for Food

Nonthermal Processing Technologies for Food
  • Author : Howard Q. Zhang,Gustavo V. Barbosa-Cánovas,V. M. Bala Balasubramaniam,C. Patrick Dunne,Daniel F. Farkas,James T. C. Yuan
  • Publisher : John Wiley & Sons
  • Release : 04 February 2011
GET THIS BOOKNonthermal Processing Technologies for Food

Nonthermal Processing Technologies for Food offers a comprehensive review of nonthermal processing technologies that are commercial, emerging or over the horizon. In addition to the broad coverage, leading experts in each technology serve as chapter authors to provide depth of coverage. Technologies covered include: physical processes, such as high pressure processing (HPP); electromagnetic processes, such as pulsed electric field (PEF), irradiation, and UV treatment; other nonthermal processes, such as ozone and chlorine dioxide gas phase treatment; and combination processes. Of

Innovative Food Processing Technologies

Innovative Food Processing Technologies
  • Author : Anonim
  • Publisher : Elsevier
  • Release : 18 August 2020
GET THIS BOOKInnovative Food Processing Technologies

Food process engineering, a branch of both food science and chemical engineering, has evolved over the years since its inception and still is a rapidly changing discipline. While traditionally the main objective of food process engineering was preservation and stabilization, the focus today has shifted to enhance health aspects, flavour and taste, nutrition, sustainable production, food security and also to ensure more diversity for the increasing demand of consumers. The food industry is becoming increasingly competitive and dynamic, and strives

Sustainable Production Technology in Food

Sustainable Production Technology in Food
  • Author : Jose M. Lorenzo,Paulo E.S. Munekata,Francisco J. Barba
  • Publisher : Academic Press
  • Release : 16 August 2021
GET THIS BOOKSustainable Production Technology in Food

Sustainable Production Technology in Food explores several important scientific and practical aspects related to sustainable technologies in food production in both the farm and industry contexts. The book contains 18 chapters that describe the current scenario of technological advances within the food production system, focusing on the context of sustainability and offering future perspectives for the sustainable production of food. Presents a comprehensive discussion around the multidisciplinary aspects of technological advances for sustainable food production Addresses the current relationship between food

Emerging Technologies in Food Science

Emerging Technologies in Food Science
  • Author : Monika Thakur,V. K. Modi
  • Publisher : Springer Nature
  • Release : 02 June 2020
GET THIS BOOKEmerging Technologies in Food Science

This book provides a comprehensive review of recent innovations in food science that are being used to tackle the challenges of food safety, nutritional security and sustainability. With a major focus on developing nations, like India, the book is divided into four main sections. The first section provides an overview of the food industry, while the second explores food safety in various segments, with an interesting account of street food safety – an important, yet often neglected aspect for safety parameters.

Green Technologies in Food Production and Processing

Green Technologies in Food Production and Processing
  • Author : Joyce Boye,Yves Arcand
  • Publisher : Springer Science & Business Media
  • Release : 11 January 2012
GET THIS BOOKGreen Technologies in Food Production and Processing

This book will review the current status of the agriculture and agri-food sector in regard to green processing and provide strategies that can be used by the sector to enhance the use of environmentally-friendly technologies for production, processing. The book will look at the full spectrum from farm to fork beginning with chapters on life cycle analysis and environmental impact assessment of different agri-food sectors. This will be followed by reviews of current and novel on-farm practices that are more

Emerging Dairy Processing Technologies

Emerging Dairy Processing Technologies
  • Author : Nivedita Datta,Peggy M. Tomasula
  • Publisher : John Wiley & Sons
  • Release : 27 April 2015
GET THIS BOOKEmerging Dairy Processing Technologies

Fluid milk processing is energy intensive, with high financial and energy costs found all along the production line and supply chain. Worldwide, the dairy industry has set a goal of reducing GHG emissions and other environmental impacts associated with milk processing. Although the major GHG emissions associated with milk production occur on the farm, most energy usage associated with milk processing occurs at the milk processing plant and afterwards, during refrigerated storage (a key requirement for the transportation, retail and

Innovative and Emerging Technologies in the Bio-marine Food Sector

Innovative and Emerging Technologies in the Bio-marine Food Sector
  • Author : Marco Garcia-Vaquero,Gaurav Rajauria
  • Publisher : Academic Press
  • Release : 06 December 2021
GET THIS BOOKInnovative and Emerging Technologies in the Bio-marine Food Sector

Innovative and Emerging Technologies in the Bio-marine Food Sector: Applications, Regulations, and Prospects presents the use of technologies and recent advances in the emerging marine food industry. Written by renowned scientists in the field, the book focuses primarily on the principles of application and the main technological developments achieved in recent years. It includes technological design, equipment and applications of these technologies in multiple processes. Extraction, preservation, microbiology and processing of food are extensively covered in the wide context of

Green Food Processing Techniques

Green Food Processing Techniques
  • Author : Farid Chemat,Eugene Vorobiev
  • Publisher : Academic Press
  • Release : 26 July 2019
GET THIS BOOKGreen Food Processing Techniques

Green Food Processing Techniques: Preservation, Transformation and Extraction advances the ethics and practical objectives of "Green Food Processing" by offering a critical mass of research on a series of methodological and technological tools in innovative food processing techniques, along with their role in promoting the sustainable food industry. These techniques (such as microwave, ultrasound, pulse electric field, instant controlled pressure drop, supercritical fluid processing, extrusion...) lie on the frontier of food processing, food chemistry, and food microbiology, and are thus

Effect of Emerging Processing Methods on the Food Quality

Effect of Emerging Processing Methods on the Food Quality
  • Author : Shahin Roohinejad,Mohamed Koubaa,Ralf Greiner,Kumar Mallikarjunan
  • Publisher : Springer
  • Release : 11 July 2019
GET THIS BOOKEffect of Emerging Processing Methods on the Food Quality

This text comprehensively covers novel, innovative technologies used in the food and beverage industries in order to provide safe and healthy foods for consumers. The research provided in these chapters aims to show that the traditional pasteurization and commercial sterilization of foods result in unacceptable quality and nutrient retention, creating an important need for alternative methods used to minimize undesirable reactions such as thermal decomposition or degradation. Emerging processing methods to minimize heat induced alterations in foods and their applications

Food Process Engineering

Food Process Engineering
  • Author : Murlidhar Meghwal,Megh R. Goyal
  • Publisher : CRC Press
  • Release : 08 December 2016
GET THIS BOOKFood Process Engineering

Food Process Engineering: Emerging Trends in Research and Their Applications provides a global perspective of present-age frontiers in food process engineering research, innovation, and emerging trends. It provides an abundance of new information on a variety of issues and problems in food processing technology. Divided into five parts, the book presents new research on new trends and technologies in food processing, ultrasonic treatment of foods, foods for specific needs, food preservation, and food hazards and their controls.

Emerging Technologies for Food Quality and Food Safety Evaluation

Emerging Technologies for Food Quality and Food Safety Evaluation
  • Author : Yong-Jin Cho,Sukwon Kang
  • Publisher : CRC Press
  • Release : 09 March 2011
GET THIS BOOKEmerging Technologies for Food Quality and Food Safety Evaluation

Even though the perception of food quality may depend on its hedonic and often subjective attributes, it is essential to quantitatively evaluate its quality and safety. Fortunately, the advent of sophisticated systems, including nondestructive testing techniques, has made it possible to definitively evaluate food quality. Reflecting these advances,