Novel Food Fermentation Technologies provides a comprehensive overview of innovations in food fermentation technologies and their application. Current novel technologies for microbial culture producti
High pressure processing technology has been adopted worldwide at the industrial level to preserve a wide variety of food products without using heat or chemical preservatives.High Pressure Processing
This new edition discusses the physical and engineering aspects of the thermal processing of packaged foods and examines the methods which have been used to establish the time and temperature of proce
Nanoscience and nanotechnology have had a great impact on the food industry. They have increased the nutritional and functional properties of a number of food products and have aided in food preservat
The aim of the food processing is to ensure microbiological and chemical safety of foods, adequate nutrient content and bioavailability and acceptability to the consumer with regard to sensory propert
This book will review the current status of the agriculture and agri-food sector in regard to green processing and provide strategies that can be used by the sector to enhance the use of environmental
Sounding Out Food Quality is focused on sound science-based description of ultrasonic techniques that can be used to analyze the material properties, the structure, and the dynamics of soft materials
Food irradiation, the use of ionizing radiation to destroy harmful biological organism in food, is a safe, proven process that has many useful applications. It has been endorsed by numerous health or
Process control is a significant topic for all engineers responsible for industrial processing operations. This book introduces the reader to the range of process control techniques as applied to
One of the main concerns of the food industry is the need for high-quality fresh fruits and fruit products with good sensory quality, long shelf life, and high nutritional value. To meet these demands
