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Advanced Research Methods in Food Processing Technologies
Redigert av Junaid Ahmad Malik, Ritesh B. Watharkar, Preeti Birwal, Megh R. Goyal, 2024.Del av serien Innovations in Agricultural & Biological Engineering.
Technology for Sustainable Food Production
This new volume presents new studies and research cases on advanced technologies for food processing and preservation to maintain and improve food quality, extend shelf-life, and provide new solutions to food processing challenges.
The volume discusses cold plasma and ultrasound processing of foods, introducing new food processing technologies and applications. It also elaborates on microwave processing of foods, describing applications, potential and intermittent microwave drying of fruits. Other new research focusses on high-pressure processing, electrospinning technology in foods, encapsulation techniques, impact of freezing and thawing processes on textural properties of food products, 3D printing of foods, enzyme-linked immunosorbent assay (ELISA) in food authentication, and state-of-the-art applications of nanotechnology in food processing.
InnbundetEngelsk
Butikkpris: 1 959,-
1 928,-
Ikke tilgjengelig for Klikk&Hent
Midlertidig tomt på lager
Bestillingsvare. Forventes sendt om ca 10 dager
Advanced Research Methods in Food Processing Technologies
Redigert av Junaid Ahmad Malik, Ritesh B. Watharkar, Preeti Birwal, Megh R. Goyal, 2024.Del av serien Innovations in Agricultural & Biological Engineering.
Technology for Sustainable Food Production
This new volume presents new studies and research cases on advanced technologies for food processing and preservation to maintain and improve food quality, extend shelf-life, and provide new solutions to food processing challenges.
The volume discusses cold plasma and ultrasound processing of foods, introducing new food processing technologies and applications. It also elaborates on microwave processing of foods, describing applications, potential and intermittent microwave drying of fruits. Other new research focusses on high-pressure processing, electrospinning technology in foods, encapsulation techniques, impact of freezing and thawing processes on textural properties of food products, 3D printing of foods, enzyme-linked immunosorbent assay (ELISA) in food authentication, and state-of-the-art applications of nanotechnology in food processing.
Butikkpris: 1 959,-
1 928,-
InnbundetEngelsk
Ikke tilgjengelig for Klikk&Hent
Midlertidig tomt på lager
Bestillingsvare. Forventes sendt om ca 10 dager
1 928,-
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