Emerging Technologies for Food Processing
By: Sun, Da-Wen
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Material type: 
BookSeries: Publisher: Italy:: Academic Press, 2005Edition: 1st ed.Description: 792 p.ISBN: 0126767572 (hardcover); 9780126767575 (hardcover).Subject(s): Food ScienceDDC classification: 541.371 Sun 1st 2005 29145 Food.Science Summary: Emerging Technologies for Food Processing presents a comprehensive review of innovations in food processing, stresses topics vital to the food industry today, and pinpoints the trends in future research and development. This volume contains 27 chapters and is divided into six parts covering topics such as the latest advances in non-thermal processing, alternative technologies and strategies for thermal processing, the latest developments in food refrigeration, and current topics in minimal processing of vegetables, fruits, juices and cook-chill ready meals and modified atmosphere packaging for minimally processed foods. * Each chapter is written by international experts presenting thorough research results and critical reviews * Includes a comprehensive list of recently published literature * Covers topics such as high pressure, pulsed electric fields, recent developments in microwave heating, and vacuum cooling.
| Item type | Current location | Collection | Call number | Status | Date due | Barcode | Item holds |
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Books
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UVAS Library Food Sci. & Human Nutrition | Veterinary Science | 541.371 Sun 1st 2006 20043 Food.Science (Browse shelf) | Available | 20043 | ||
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Books
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UVAS Library Food Sci. & Human Nutrition | Veterinary Science | 541.371 Sun 1st 2005 29145 Food.Science (Browse shelf) | Available | 29145 |
Emerging Technologies for Food Processing presents a comprehensive review of innovations in food processing, stresses topics vital to the food industry today, and pinpoints the trends in future research and development. This volume contains 27 chapters and is divided into six parts covering topics such as the latest advances in non-thermal processing, alternative technologies and strategies for thermal processing, the latest developments in food refrigeration, and current topics in minimal processing of vegetables, fruits, juices and cook-chill ready meals and modified atmosphere packaging for minimally processed foods. * Each chapter is written by international experts presenting thorough research results and critical reviews * Includes a comprehensive list of recently published literature * Covers topics such as high pressure, pulsed electric fields, recent developments in microwave heating, and vacuum cooling.
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