Food Process Engineering
Emerging Trends in Research and Their Applications
Published on 8. December 2016
436 pages
978-1-77188-403-7 (ISBN)
Description
This book 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.
More details
Series
Language
English
Place of publication
London
United Kingdom
Publishing group
Taylor & Francis Ltd
Target group
College/higher education
Professional and scholarly
Illustrations
44 s/w Abbildungen, 17 farbige Abbildungen
16 Illustrations, color; 44 Illustrations, black and white
File size
7,47 MB
ISBN-13
978-1-77188-403-7 (9781771884037)
Copyright in bibliographic data and cover images is held by Nielsen Book Services Limited or by the publishers or by their respective licensors: all rights reserved.
Schweitzer Classification
Other editions
Additional editions
Murlidhar Meghwal | Megh R. Goyal
Food Process Engineering
Emerging Trends in Research and Their Applications
Book
03/2021
1st Edition
Apple Academic Press Inc.
€139.50
Shipment within 3-4 weeks
Murlidhar Meghwal | Megh R. Goyal
Food Process Engineering
Emerging Trends in Research and Their Applications
Book
12/2016
1st Edition
Apple Academic Press Inc.
€166.50
Shipment within 3-4 weeks
Persons
Meghwal, Murlidhar; Goyal, Megh R.
Content
Emerging Trends and Technologies in Food Processing. Trends in Food Packaging Technology. Emerging Technology-Based Drying: Food and Feed Products. Application of Emerging Technologies for Freezing and Thawing of Foods. Principles of Novel Freezing and Thawing Technologies for Food Application. Overview of Applications of Dryers for Foods: Industrial, Solar, Novel, and Infrared. Ultrasonic Treatment of Foods. Ultrasonic-Assisted Derivatization of Fatty Acids from Edible Oils and Determination by GC-MS. Principles of Ultrasonic Technology for Treatment of Milk and Milk Products. Foods for Specific Needs. Natural Food Colors: A Technical Insight. Potential Use of Pseudocereals: Buckwheat, Quinoa and Amaranth. Nutraceutical and Functional Foods for Cardiovascular Health. Food Preservation. Natural Antioxidant during Frying: Food Industry Perspective. Food Hazards and Their Controls. Hazard Analyses Critical Control Point Program. Antibiotics in Food Producing Animals and Resistance Hazards.
