Improving Food Quality with Novel Food Processing Technologies - Image 1

£84.66

It has never been this cheap. We have no record of a lower price.

£85 today · cheaper than every other day in the last 3 months

CRC Press Improving Food Quality with Novel Food Processing Technologies

Name: Improving Food Quality with Novel Food Processing Technologies
Brand: CRC Press
Price: 84.66 GBP
Availability: InStock

Business, Finance & Law

Price Distribution

Price distribution over 50 days • 1 price levels

Days at Price

Price Analysis

Most common price: £85 (50 days, 100.0%)

Price range: £85 - £85

Price levels: 1 different prices over 50 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

It has never been this cheap. We have no record of a lower price.

CRC Press Improving Food Quality with Novel Food Processing Technologies

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

CRC Press Thermal Food Processing - Second Edition Book

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

Academic Press Introduction to Food Engineering - 6th Edition

Non-Thermal Processing Technologies - Meat, Fish, 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)

Non-Thermal Processing Technologies for Dairy - CRC Press

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

It has never been this cheap. We have no record of a lower price.

CRC Press Improving Food Quality with Novel Food Processing Technologies

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

CRC Press Thermal Food Processing - Second Edition Book

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

Academic Press Introduction to Food Engineering - 6th Edition

Non-Thermal Processing Technologies - Meat, Fish, 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)

Non-Thermal Processing Technologies for Dairy - CRC Press

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