Conventional and advanced food processing technologies

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Home Food. The innovative and efficient technology for better and healthier food. High energy efficiency and short process time The amount of heat required is developed directly and instantly inside the product, regardless of its thermal conductivity, density or size, without losses to the environment.

1st Edition

All are examined in great detail, considering their current and future applications with added examples and the very latest data. Conventional and Advanced Food Processing Technologies is a comprehensive treatment of the current state of knowledge on food processing technology. In its extensive coverage, and the selection of reputed research scientists who have contributed to each topic, this book will be a definitive text in this field for students, food professionals and researchers.

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FOOD SC RG - Food Processing Technology III | Course Outlines

Due to the high volume of feedback, we are unable to respond to individual comments. Sorry, but we can't respond to individual comments. Recent searches Clear All. Update Location. If you want NextDay, we can save the other items for later. Yes—Save my other items for later. No—I want to keep shopping. Order by , and we can deliver your NextDay items by. In your cart, save the other item s for later in order to get NextDay delivery. Heinz, V. Product innovation by high pressure processing.

CONVENTIONAL AND ADVANCED FOOD PROCESSING TECHNOLOGIES

New Food, 2 , Hendricks, M. Hite, B. The effect of pressure in the preservation of milk - A preliminary report. West Virginia Agr. Huang, K. Designs of pulsed electric fields treatment chambers for liquid foods pasteurization process: A review. Journal of Food Engineering, 95 2 , IFT Combinations work best against E.

Weekly Newsletter. Chicago, Institute of Food Technologists. Jaeger, H. Impact of PEF treatment inhomogeneity such as electric field distribution, flow characteristics and temperature effects on the inactivation of E. Protective effect of milk constituents and sublethal injuries limiting process effectiveness during PEF inactivation of Lb. International Journal of Food Microbiology, , Kato, N. Viability and cellulose synthesizing ability of Gluconacetobacter xylinus cells under high-hydrostatic pressure. Extremophiles, 11 5 , Keener K. Atmospheric Non-Equilibrium Plasma.

Encyclopedia of Agricultural, Food, and Biological Engineering 1, King, J. Knorr, D.


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High pressure processing for preservation, modification and transformation of foods. High Pressure Research, 22, — High pressure application for food biopolymers.

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Biochimica et Biophysica Acta, , — Kruse, A. Hot compressed water as reaction medium and reactant 2. Degradation reactions. Journal of Supercritical Fluids, 41, Langmuir, I. Oscillations in Ionized Gases. In: Proceedings of the National Academy of Science. Laroussi M. Low temperature plasma-based sterilization: Overview and state-of-the-art. Plasma Processes and Polymers 2, Lelieveld, H. Food preservation by pulsed electric fields. Woodhead Publishing, Abington, UK.

Conventional and Emerging Combination Technologies for Food Processing

Ludikhuyze, L. High pressure processing of fruit and vegetables. Fruit and Vegetable Processing: Improving Quality pp. Woodhead Publishing Limited, Cambridge. Mastwijk, H. Heldman, A.

Beautiful Tomato Processing Technology Automatic Tomato Line From Seed to Canned

Bridges, D. Hoover and M. Mathys, A. Food Biophysics, 4 2 , High pressure thermal sterilization - development and application of temperature controlled spore inactivation studies. High Pressure Research, 29 1 , Moisan M. Plasma sterilization. Methods and mechanisms. Pure and Applied Chemistry.

Moreau M. Non-thermal plasma technologies: New tools for bio-decontamination. Biotechnology Advances 26, Morren, J. Electrochemical reactions and electrode corrosion in pulsed electric field PEF treatment chambers. Innovative Food Science and Emerging Technologies, 4 3 , Patist, A. Ultrasonic innovations in the food industry: From the laboratory to commercial production.

Pavlovic, M. Characterisation of a Piezotolerant Mutant of Lactobacillus sanfranciscensis. Perni, S. Food Protection, 71 2 , Food Protection, 71 8 , Picard, A. In situ monitoring by quantitative Raman spectroscopy of alcoholic fermentation by Saccharomyces cerevisiae under high pressure.

Extremophiles, 11 3 , Raso, J. Pulsed electric fields technology for the food industry. Food Engineering Series. Springer Verlag, Heidelberg.

1st Edition

Rastogi, N. Opportunities and challenges in high pressure processing of foods. Critical Reviews in Food Science and Nutrition, 47, 1— Rogalinski, T. Hydrolysis of lignocellulosic biomass in water under elevated temperatures and pressures. Journal of Supercritical Fluids, 47, Roodenburg, B. Metal release in a stainless steel pulsed electric field system. Part I.


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Effect of diferent pulse shapes; theory and experimental method. Roth, J. Industrial Plasma Engineering. Volume 1 Principles. Institute of Physics Publishing.