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Integrated Processing Technologies for Food and Agricultural By-Products

> In Integrated Processing Technologies for Food and Agricultural By-Products experts from around the world present latest developments;

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Valorization of Agri-Food Wastes and By-Products

technologies Presents emerging technologies for the valorization of agri-food wastes and by-products Highlights potential industrial;

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Valorization of Food Processing by-Products

discusses fermentation techniques available for valorization of food processing by-products, enzyme technologies, and analytical techniques and;

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Infrared Heating for Food and Agricultural Processing

and food components. Infrared Heating for Food and Agricultural Processing presents the latest applications of IR heating technology, focusing;

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Infrared Heating for Food and Agricultural Processing

and food components. Infrared Heating for Food and Agricultural Processing presents the latest applications of IR heating technology, focusing;

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Novel Food Fermentation Technologies

application. Current novel technologies for microbial culture production and preservation are covered in detail, as are fermentation techniques for;

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Food Waste Recovery

>Provides coverage of processing technologies and industrial techniques for the recovery of valuable compounds from food processing by-products

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Technologies for Value Addition in Food Products and Processes

The new volume looks at some important emerging food processing technologies in light of the demand for functional food products and high;

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Handbook of Coffee Processing By-Products

Handbook of Coffee Processing By-Products: Sustainable Applications presents alternative and sustainable solutions for coffee;

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Radio-Frequency Heating in Food Processing

of RF-heating technologies in modern food processing, preservation, and related industries. Focusing on industrial and lab-scale applications;

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Tomato Processing by-Products

recovery of tomato processing by-products as a source for animal feed and valuable components as well as their possible approaches for value-added;

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Case Studies in Novel Food Processing Technologies

of distinguished editors and international contributors, Case studies in novel food processing technologies is an essential reference for professionals;

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Encapsulation Technologies for Active Food Ingredients and Food Processing

by two leading experts in the field, Encapsulation Technologies for Food Active Ingredients and Food Processing will be a valuable reference;

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Encapsulation Technologies for Active Food Ingredients and Food Processing

by two leading experts in the field, Encapsulation Technologies for Food Active Ingredients and Food Processing will be a valuable reference;

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Waste Valorisation

relevant novel technologies for value-added processing of waste streams or industrial by-products which can be integrated into current waste;

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Handbook of Research on Food Processing and Preservation Technologies: Volume 2

In this volume, several new food processing and preservation technologies have been investigated by researchers that have the potential to;

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Non-Thermal Processing Technologies for the Grain Industry

plasma techniques for grain processing, and its strategy for inactivation of microbes by using this technique Deals with the effect;

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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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Food Processing

. These new processing technologies have in turn contributed to enhancement of the quality and acceptability of foods. The aim of this book is to;

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Minimally Processed Foods

is meant by minimally processed foods, including fresh-cut, cooked-chilled, and part-baked products. Next explored are the technologies or methods;

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Food Microbiology

is designed for students in food engineering, health science, food science, agricultural engineering, food technology, nutrition and dietetic;

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Food Processing

, secondary and tertiary food processing. Primary food processing converts agricultural products into a product, which can be consumed. Secondary food;

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Advances in Processing Technologies for Bio-based Nanosystems in Food

Nanotechnology can be used to address challenges faced by the food and bioprocessing industries for developing and implementing improved or;

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Enzymes in Food and Beverage Processing

beverages and in developing novel food products. It covers emerging enzyme technologies and enzyme engineering techniques for improved and enhanced;

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Food By-Product Based Functional Food Powders

bioactive features, enhancing technologies, processing of food by-product powders, and utilization. The book discusses how these by-products may;

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Improving Food Quality with Novel Food Processing Technologies

demonstrated safety and fresh-like quality attributes will improve consumer perception of nonthermal technologies and result in further development by;

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Improving Food Quality with Novel Food Processing Technologies

demonstrated safety and fresh-like quality attributes will improve consumer perception of nonthermal technologies and result in further development by;

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