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Food Processing for Increased Quality and Consumption

Food Processing for Increased Quality and Consumption, Volume 18 in the Handbook of Food Bioengineering series, offers an updated;

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Energy Efficiency and Management in Food Processing Facilities

to traditional and alternative energy, this book provides the required skill set for the increased energy conservation and reduced;

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Energy Efficiency and Management in Food Processing Facilities

to traditional and alternative energy, this book provides the required skill set for the increased energy conservation and reduced;

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Membrane Systems in the Food Production: Volume 2

quality, recovery of high added-value compounds, reduction of energy consumption and environmental impact. Volume 1. Dairy, Wine and Oil;

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Food Processing

Food processing is the set of methods and techniques used to transform raw ingredients into food or to transform food into other forms for;

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Microbiology of Food Quality

the customer. This awareness was increased with the COVID-19 pandemic. This book introduces green and sustainable food technology and its use;

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Exploring the Food Chain

agriculture and food processing were very tight. Due to increased purchasing power, population growth and urbanisation, the demand for food grew;

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Introduction to Advanced Food Process Engineering

Food materials are processed prior to their consumption using different processing technologies that improve their shelf life and maintain;

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Introduction to Advanced Food Process Engineering

Food materials are processed prior to their consumption using different processing technologies that improve their shelf life and maintain;

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

, terahertz spectroscopy imaging technique, near infrared, Fourier transform infrared spectroscopy technique, etc.) for food quality and safety;

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How Food Made History

Covering 5,000 years of global history, How Food Made History traces the changing patterns of food production and consumption that have;

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Handbook of Research on Food Processing and Preservation Technologies: Volume 3

, terahertz spectroscopy imaging technique, near infrared, Fourier transform infrared spectroscopy technique, etc.) for food quality and safety;

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Food Processing

suitable for consumption. It includes complex industrial methods for making convenience foods. Food processing is classified into primary;

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Fish Processing and Preservation

-life and keeping quality and (ii) processing, which involves in products flow from production sectors to the consumption sectors, besides;

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Novel Postharvest Treatments of Fresh Produce

Consumption of fresh fruits and vegetables has increased dramatically in the last several decades. This increased consumption has put a;

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Biosensors in Food Processing, Safety, and Quality Control

by the chemical and biosensing technology and improvements performed in recent years for better food quality, better food safety, better food;

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Biosensors in Food Processing, Safety, and Quality Control

by the chemical and biosensing technology and improvements performed in recent years for better food quality, better food safety, better food;

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Food Control and Biosecurity

resource for anyone in the food industry who needs to understand safety and quality control to prevent or reduce the spread of foodborne diseases;

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Non-Thermal Processing Technologies for the Grain Industry

With thermal processing significantly affecting food quality, diminishing nutrients, and altering texture of the products, food companies;

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How Food Made History

"Covering 5,000 years of global history, How Food Made History traces the changing patterns of food production and consumption that;

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Non-Thermal Processing Technologies for the Grain Industry

, curing, and chemical preservation can affect the quality of the food. Nowadays, various non-thermal processing techniques can be employed;

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Handbook of Research on Food Processing and Preservation Technologies: Volume 4

, terahertz spectroscopy imaging technique, near infrared, Fourier transform infrared spectroscopy technique, etc.) for food quality and safety;

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Food Safety and Quality-Based Shelf Life of Perishable Foods

food products are available for consumption. Shelf life is determined by several factors, including microbiological, chemical, physical, and;

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Food Protection Technology

A reference text for US federal, state, and local environmental health officials concerned with food safety and for their US food industry;

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Physicochemical Aspects of Food Engineering and Processing

, and quality angles equally. It is an extremely useful resource for academic and industrial researchers seeking an up-to-date overview of the;

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Physicochemical Aspects of Food Engineering and Processing

, and quality angles equally. It is an extremely useful resource for academic and industrial researchers seeking an up-to-date overview of the;

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Processed Foods

; functional mathematical index (FMI) as an index generator for taming quality as applied to food and processes; nutritional and biological potential;

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