Ultra High Pressure Treatment Of Foods

Author: Marc E.G. Hendrickx
Publisher: Springer Science & Business Media
ISBN: 1461507235
Size: 36.62 MB
Format: PDF, Mobi
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Researchers have investigated high pressure processing for the past century. Scientists such as Hite and Bridgman did pioneering work at the turn of the 20th century.

Ultra High Pressure Treatment Of Foods

Author: Marc E.G. Hendrickx
Publisher: Springer
ISBN: 9781461352112
Size: 41.75 MB
Format: PDF, ePub
View: 1826
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Researchers have investigated high pressure processing for the past century. Scientists such as Hite and Bridgman did pioneering work at the turn of the 20th century.

High Pressure Processing Of Food

Author: V.M. Balasubramaniam
Publisher: Springer
ISBN: 1493932349
Size: 28.41 MB
Format: PDF, Kindle
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This book will be of interest to scientists in the food industry, in particular to those involved in the processing of products such as meat, fish, fruits, and vegetables.

Nonthermal Processing Technologies For Food

Author: Howard Q. Zhang
Publisher: John Wiley & Sons
ISBN: 9780470958483
Size: 41.15 MB
Format: PDF, Docs
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Overall, the book provides systematic knowledge to industrial readers, with numerous examples of process design to serve as a reference book.

Handbook Of Cheese In Health

Author: Victor R. Preedy
Publisher: Wageningen Academic Publishers
ISBN: 9086867669
Size: 39.14 MB
Format: PDF
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This handbook bridges the intellectual and trans-disciplinary divide and provides a balanced overview of cheese in relation to health.

Fruit And Vegetable Processing

Author: Wim Jongen
Publisher: Elsevier
ISBN: 1855736640
Size: 75.55 MB
Format: PDF, Kindle
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There has been growing research on their importance to health and techniques to preserve the nutritional and sensory qualities desired by consumers. This major collection summarises some of the key themes in this recent research.

Emerging Technologies For Food Processing

Author: Da-Wen Sun
Publisher: Elsevier
ISBN: 9780080455648
Size: 35.90 MB
Format: PDF, ePub, Mobi
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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 ...