Sērija : Innovations in Agricultural and Biological Engineering
(Izdošanas datums: 19-Sep-2025, Hardback, Izdevniecība: Apple Academic Press, ISBN-13: 9781779643704)
Overviews ohmic heating as well as various applications of ohmic heating techniques. Introduces ohmic heating, and covers the equipment and process design for ohmic heating systems, the effects of ohmic heating on food quality and microbial safety...Lasīt vairāk
Preservation of food is a top priority in todays food processing industry, which focuses on nutrients, texture, and sensorial characteristics of food products. Supercritical fluid extraction is a process that is a green method that allows rapid ex...Lasīt vairāk
Cold plasma technology in the food industry is increasingly being adopted for its effective decontamination of food from foodborne pathogens and for its ability for enhanced pest mitigation in stored products. This new volume explores the techniqu...Lasīt vairāk
Food preservation has existed since time immemorial with techniques that focused on prolonging shelf-life of food products. The current challenge, though, is to preserve food in terms of loss of nutrients, texture, and sensorial characteristics al...Lasīt vairāk
This book focuses on novel technologies related to food processing technology and engineering. It also focuses on food safety, quality and management, the scope of the Internet of Things (IoT) in food processing and its management, bioengineering too...Lasīt vairāk
This book presents valuable information for exploring the health claims of plant-based phytochemicals for the treatment and prevention of gastrointestinal disorders. Herbs, Spices, and Medicinal Plants for Human Gastrointestina...Lasīt vairāk
This volume takes an in-depth look at various biological and chemical hazards in food and food products that pose health threats. It also outlines methods and practices for the diagnosis, prevention, and management of these hazards in food product...Lasīt vairāk
Focuses on novel and nonthermal processing of food and food products, incluing dielectric heating and ohmic heating as well as three-dimensional printing of foods and ozonization of food products. It also delves into process interventions for food...Lasīt vairāk
Details functional activities of plants and their derivatives, discussing microgreens as functional foods, antiviral activities of functional foods, the beneficial antidiabetic activities of plants, probiotics as functional foods, role of probioti...Lasīt vairāk
The Handbook of Research on Food Processing and Preservation Technologies is a valuable 5-volume collection that illustrates various design, development, and applications of novel and innovative strategies for food processing and preservati...Lasīt vairāk
The Handbook of Research on Food Processing and Preservation Technologies covers a vast abundance of information on various design, development, and applications of novel and innovative strategies for food processing and preservation. The r...Lasīt vairāk
Presents nonthermal approaches for food processing and preservation including color measurement techniques, RFID, 3D-food printing, potential of robotics, artificial intelligence, terahertz spectroscopy imaging technique, instrumentation technique...Lasīt vairāk
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...Lasīt vairāk
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 techniqu...Lasīt vairāk
Structured into four main parts, this book navigates the intersection between food and functionality of plant-based products and provides insight into the nutritional composition of some key elements of plant-based diets. The book also introduces...Lasīt vairāk
Presents analytical techniques and methodologies for assessing the physical, chemical, and microbiological properties of milk and milk products to ensure quality and safety of milk and milk products. It focuses on analytical methods for physicoche...Lasīt vairāk
Here is a new three-volume set that comprehensively illustrates a wide range of analytical techniques and methodologies for assessing the physical, chemical, and microbiological properties of milk and milk products to ensure nutritional and techno...Lasīt vairāk
Discusses the microbiological analysis of milk and milk products, including bacterial enumeration, pathogen detection, quality testing for starter cultures, isolation and characterization of lactic acid bacteria, safety assessment protocols for pr...Lasīt vairāk
This new three-volume set comprehensively illustrates a wide range of analytical techniques and methodologies for assessing the physical, chemical, and microbiological properties of milk and milk products to ensure nutritional and technological qu...Lasīt vairāk
This new volume explores the recent innovations in active, intelligent, and smart packaging systems that embrace packaging potential to not only provide protection to food but to also improve its nutritive value, reduce contamination by releasing...Lasīt vairāk
