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Developments in High-Pressure Food Processing

This book examines the developments made in the processing of foods using high pressure. Consumers generally expect the food to be of a;

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Present and Future of High Pressure Processing

Developed for academic researchers and for those who work in industry, Present and Future of High Pressure Processing: A Tool for;

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High Pressure Processing of Food

High pressure processing technology has been adopted worldwide at the industrial level to preserve a wide variety of food products without;

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Food Processing

: NMR imaging, on-line NMR, on-line sensors, ultrasonics, synchrotron radiation to study fast events, membrane processing, bioseparation, high;

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Engineering Properties of Foods

remains a subject of research interest. In fact, significant developments have taken place in the area of high pressure processing (HPP), which;

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Recent Developments in High Pressure Processing of Foods

characteristics in fruit. High pressure as a food preservation technique inactivates microorganisms at room temperature or lower; thus, sensory and;

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Innovative Food Processing Technologies

impact on scalability, safety, and quality, and technologies including High Pressure Processing, High Pressure Thermal Sterilization;

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Food Processing

-thermal processing, high pressure processing, ultrasound, ohmic heating, pulse electric field, pulse light technology, osmotic dehydration and so;

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Food Processing

organoleptic properties of food products. This volume covers different non-thermal processing technologies such as high-pressure processing, ultrasound;

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Non-Thermal Processing Technologies for the Grain Industry

in grain processing industries to combat this. They include pulsed electric field processing, high pressure processing, ultrasonic processing, cold;

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High Pressure Processing of Greenshell(TM) mussels

This book investigates the use of the emerging food preservation technique, 'High Pressure Processing (HPP)' for 'Greenshell mussels (Perna;

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Adapting High Hydrostatic Pressure (HPP) for Food Processing Operations

Adapting High Hydrostatic Pressure (HPP) for Food Processing Operations presents commercial benefits of HPP technology for specific;

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Focus on Food Engineering

engineering, including behaviour of hen's eggs at impact loading; strategy for extending shelf life of food; developments in high-pressure food;

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Food Engineering

-life of foods using antimicrobial edible films; developments in high-pressure food processing; as well as tempering and polymorphism during;

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Nonthermal Preservation of Foods

techniques such as high hydrostatic pressure, pulsed electric fields, oscillating magnetic fields, light pulses, ionizing irradiation, the use;

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Modern Food Microbiology

on food preservation by modified atmospheres, high pressure and pulsed electric field processing and foodborne pathogens have been introduced.;

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Thermal Technologies in Food Processing

high-heat infusion, and ohmic heating A final chapter considers how thermal processing may be combined with high pressure processing;

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Innovative Technologies for Food Preservation

-thermal processing, including mechanical processes (such as high pressure processing, high pressure homogenization, high hydrodynamic pressure;

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Novel Food Processing Technologies

electric field (PEF) and high-pressure technologies, food microbiology, and modern thermal and nonthermal operations to prevent the occurrence;

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Non-thermal Processing of Foods

This book presents the latest developments in the area of non-thermal preservation of foods and covers various topics such as high-pressure;

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High Pressure Processing of Fruit and Vegetable Products

High pressure processing is a fast-growing food processing technology and opens the door to nearly-fresh products that retain their;

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Food Formulation - Novel Ingredients and Processing Techniques

principles, the book reviews state-of-the-art 3D printing technology, encapsulation and a range of emerging technologies including high pressure;

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Emerging Technologies for Food Processing

including high pressure, pulsed electric fields, radiofrequency, high intensity pulsed light, ultrasound, irradiation, and addresses the newest;

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Case Studies in Novel Food Processing Technologies

technologies.Part one presents case studies of commercial products preserved with the leading nonthermal technologies of high pressure;

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Emerging Thermal and Nonthermal Technologies in Food Processing

.), are well documented for their high bioavailability of macro- and micronutrients and are very promising. This volume brings together valuable;

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Handbook of Research on Food Processing and Preservation Technologies: Volume 5

high-pressure assisted freezing) are discussed, along with a wide range of applications. The handbook also explores some exciting computer;

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Food Processing Operations Modeling

have unhindered access to safe, nutritious, and high-quality products via novel food processing technologies. Food Processing Operations;

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