Improving Food Quality with Novel Food Processing Technologies - Image 1

£81.30

CRC Press Improving Food Quality with Novel Food Processing Technologies

Name: Improving Food Quality with Novel Food Processing Technologies
Brand: CRC Press
Price: 81.3 GBP
Availability: InStock

Business, Finance & Law

This is the most expensive it has ever been. Walk away.

£81 today · previous high £81 · all-time low £81

NEW HERE?

Amazon shows you one price. We show you all of them.

Tosheroon watches Amazon prices so you don't have to. Every product on Amazon has a price history — we make it visible. Set the price you'd actually pay, and we'll email you the second it gets there. No app, no account, one email.

WHAT'S ON THIS PAGE

↓ Price chart
when this has been cheap or pricey

↓ Forecast
where the price is heading next

↓ Statistics
all-time high & low, recent range

↑ Price alert
name your number, we'll email you

Price History & Forecast

Grey patches = out of stock. Cheaper = lower on the chart. Hover for exact prices.

Last 69 days · 69 data points (no recent data)

Historical

Generating forecast…

Price Distribution

Price distribution over 69 days • 1 price levels

Days at Price

Price Analysis

Most common price: £81 (69 days, 100.0%)

Price range: £81 - £81

Price levels: 1 different prices over 69 days

Description

Consumers around the world have become better educated and more demanding in their identification and purchase of quality health-promoting foods; therefore the food industry requires innovative technologies to provide their clientele with safe and stable foods that meet safety regulations . Improving Food Quality with Novel Food Processing Technologies details novel processing technologies including high pressure processing (HPP) and pulsed electrical fields (PEFs) that can improve the quality of food from functionality, chemistry/microbiology, bioactive quantity, and shelf-life standpoints. The authors discuss how to improve food functionality with high hydrostatic pressure (HHP) and PEFs. They focus on improving the quality and retaining bioactive constituents of fruits and vegetables and improving the quality of dairy, egg, meat, and seafood products with HHP. Broad in scope, the book also reviews the modeling and simulations of HHP inactivation of microorganisms and the relative effects of HHP processing on food allergies and intolerances. It then discusses improving food functionality with PEF processes in dairy and egg products, fruit juices, and wine. A chapter attending to industrial applications of HHP and PEF systems and potential commercial quality and shelf life of food products concludes this discussion. During the past decade, novel processing technologies including HHP, ultrasound, PEF, and advanced heating technologies containing microwave, ohmic heating, and radio frequency have frequently been applied in the processing of foods and beverages. Successful research and identification of economic benefits, including energy and water conservation as well as demonstrated safety and fresh-like quality attributes will improve consumer perception of nonthermal technologies and result in further development by the food industry around the world. In an in-depth exploration of these novel technologies, the book gives you the skills for product development and improvement.

Product Specifications

Brand: CRC Press
Format: paperback
ASIN: 1138199885
Category: Books > Subjects > Business, Finance & Law
Domain: Amazon UK
Release Date: 13 April 2018
Listed Since: 30 August 2016

Barcode

No barcode data available

CRC Press Improving Food Quality with Novel Food Processing Technologies

This is the most expensive it has ever been. Walk away.

Price History & Forecast

Price Distribution

Price Analysis

Description

Product Specifications

Barcode

Similar Products You Might Like

Improving Food Quality with Novel Food Processing Technologies

Non-thermal Processing of Foods

Thermal Food Processing: New Technologies and Quality Issues, Second Edition (Contemporary Food Engineering)

Thermal Food Engineering Operations (Bioprocessing in Food Science)

Case Studies in Novel Food Processing Technologies: Innovations in Processing, Packaging, and Predictive Modelling (Woodhead Publishing Series in Food Science, Technology and Nutrition)

Novel Technologies in Food Science

Introduction to Food Engineering (Food Science and Technology)

CRC Press Non-Thermal Processing for Meat, Fish and Poultry

Novel Food Processing: Effects on Rheological and Functional Properties (Electro-Technologies for Food Processing Series)

Advances in Food Process Engineering: Novel Processing, Preservation, and Decontamination of Foods (Innovations in Agricultural & Biological Engineering)

Optimization in Food Engineering: 4 (Contemporary Food Engineering)

Case Studies in Novel Food Processing Technologies: Innovations in Processing, Packaging, and Predictive Modelling (Woodhead Publishing Series in Food Science, Technology and Nutrition)

Novel Food Processing: Effects on Rheological and Functional Properties (Electro-Technologies for Food Processing Series)

Ultrasound: Advances in Food Processing and Preservation

Food Processing and Preservation Technology: Advances, Methods, and Applications (Innovations in Agricultural & Biological Engineering)

Innovations in Food Processing (Food Preservation Technology)

Food Processing Technology: Principles and Practice (Woodhead Publishing Series in Food Science, Technology and Nutrition)

Nutritional and Toxicological Consequences of Food Processing: 289 (Advances in Experimental Medicine and Biology, 289)

Nutritional and Toxicological Consequences of Food Processing: 289 (Advances in Experimental Medicine and Biology, 289)

Novel Food Processing Technologies (Food Science and Technology)

Food Formulation: Novel Ingredients and Processing Techniques (IFST Advances in Food Science)

CRC Press - Non-Thermal Processing Technologies for Dairy

Theory of Density: From the Effect of Pressure on Time Dilation to the Unified Mass-Charge Equation (Physics Research and Technology)

Effect of Emerging Processing Methods on the Food Quality: Advantages and Challenges