Advances food processing preservation (28 Ergebnisse)

Zustand: New. In English.

Hardcover. Zustand: New. The book in question delves into the recent advancements in the domain of food processing, highlighting the state-of-the-art technologies and research studies in this field. Comprising of seventeen comprehensive chapters, the book covers a wide range of topics, including the drying of various food products, the development of value-added food products from by-products of the food industry, and the formulation of functional beverages. Furthermore, the book addresses the utilization of underutilized food crops for incorporation into the human food chain. The text explores various drying methods, such as micro-oven drying, electrohydrodynamic drying, and thin-layer drying kinetics, and their impact on the quality of dried food products. Additionally, the book discusses the potential of fisheries waste as a source of valuable resources for sustainable development. In addition, the book presents techniques for the development of food products using millet, chai, and amaranth flour, as well as flavor encapsulation and carbon nanotube technology. The text also covers quality changes in food products during storage and strategies for preventing quality loss during storage.…

Zustand: As New. Unread book in perfect condition.

Zustand: As New. Unread book in perfect condition.

Zustand: As New. Unread book in perfect condition.

Taschenbuch. Zustand: Neu. Druck auf Anfrage Neuware - Printed after ordering - The book compiles the latest advances in food chemistry. It gives a detailed account of the changes in food components during food processing and storage. It analyses and describes different food components such as water, protein, fat, carbohydrates, minerals, vitamins, pigments, flavors, chemistry of plant tissues and animal tissues, milk, etc. The book also discusses the effect of different food processing operations on the food components. The book brings forth chapters authored by eminent researchers working in the area of Food Science and Technology. The book is an up-to-date compilation of recent advances in food chemistry and is useful for students, researchers, and faculty as well as to industry experts in food sciences.…

Paperback. Zustand: Brand New. 556 pages. 9.25x6.10x1.13 inches. In Stock.

Taschenbuch. Zustand: Neu. Advances in Food Chemistry | Food Components, Processing and Preservation | O. P. Chauhan | Taschenbuch | xii | Englisch | 2023 | Springer | EAN 9789811947988 | Verantwortliche Person für die EU: Springer Verlag GmbH, Tiergartenstr. 17, 69121 Heidelberg, juergen[dot]hartmann[at]springer[dot]com | Anbieter: preigu. …

Zustand: New. In English.

Zustand: As New. Unread book in perfect condition.

Gebunden. Zustand: New. KlappentextFood processing is a process that transforms agricultural products into food or one kind of food to other forms. Grinding grain to make raw flour, home cooking to complex industrial methods that are used to make convenience fo.

Buch. Zustand: Neu. Druck auf Anfrage Neuware - Printed after ordering - The book compiles the latest advances in food chemistry. It gives a detailed account of the changes in food components during food processing and storage. It analyses and describes different food components such as water, protein, fat, carbohydrates, minerals, vitamins, pigments, flavors, chemistry of plant tissues and animal tissues, milk, etc. The book also discusses the effect of different food processing operations on the food components. The book brings forth chapters authored by eminent researchers working in the area of Food Science and Technology. The book is an up-to-date compilation of recent advances in food chemistry and is useful for students, researchers, and faculty as well as to industry experts in food sciences. …

Hardcover. Zustand: Brand New. 226 pages. 10.88x8.00x10.88 inches. In Stock.

Zustand: New.

Zustand: New.

Zustand: As New. Unread book in perfect condition.

Zustand: As New. Unread book in perfect condition.

Zustand: New. In English.

Buch. Zustand: Neu. Neuware - Food processing is a process that transforms agricultural products into food or one kind of food to other forms. Grinding grain to make raw flour, home cooking to complex industrial methods that are used to make convenience food are some of the forms that are involved in food processing. There are three types of food processing methods- primary, secondary and tertiary. The aim of primary food processing is to make food edible, while secondary food processing deals with the conversion of the ingredients to familiar food. Food preservation is a method that prevents the growth of microorganisms. It also stops oxidation of fats that cause rancidity in food. It involves preventing processes which results in visual deterioration such as enzymatic browning in fruits and vegetables after being cut. Some of the methods for food preservation are cooling, freezing, pickling, boiling, pasteurization, vacuum packing, irradiation, etc. These methods help in maintaining or creating nutritional value, texture and flavor of the food. The topics covered in this extensive book deal with the core aspects of food processing and preservation. It discusses the fundamentals as well as modern methods of food processing and preservation. This book will provide comprehensive knowledge to the readers.…

Zustand: New. In English.

Paperback. Zustand: Brand New. 556 pages. 8.75x6.00x1.25 inches. In Stock.

Zustand: New. In English.

Hardcover. Zustand: Brand New. 285 pages. 9.50x6.25x0.75 inches. In Stock.

Paperback. Zustand: Brand New. 556 pages. 8.75x6.00x1.25 inches. In Stock.

Paperback. Zustand: Brand New. 384 pages. 9.00x6.00x10.87 inches. In Stock.

Zustand: New. This is a Brand-new US Edition. This Item may be shipped from US or any other country as we have multiple locations worldwide.

Zustand: Used.

Zustand: Used.