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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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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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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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Cold Chain Collaboration of High Pressure Processing Foods & Beverages

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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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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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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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Process-Induced Food Toxicants

, including thermal treatment, drying, fermentation, preservation, fat processing, and high hydrostatic pressure processing, and the potential;

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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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Emerging Thermal and Nonthermal Technologies in Food Processing

This new volume provides a comprehensive overview of thermal and nonthermal processing of food with new and innovative technologies. Recent;

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Food Processing for Increased Quality and Consumption

> Examines different frying techniques, dielectric defrosting, high pressure processing, and more Provides techniques to improve;

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Postharvest Management and Processing of Fruits and Vegetables

with Objective Questions. A brief introduction and basics of recent topics i.e. Extrusion, irradiation, ohmic heating, microwave processing and;

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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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Novel Food Processing Technologies

Reflecting current trends in alternative food processing and preservation, this reference explores the most recent applications in pulsed;

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Physicochemical Aspects of Food Engineering and Processing

foods undergoing selected processes, such as microencapsulation, frying, microwave-assisted thermal processing, high-pressure processing, pulsed;

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Physicochemical Aspects of Food Engineering and Processing

foods undergoing selected processes, such as microencapsulation, frying, microwave-assisted thermal processing, high-pressure processing, pulsed;

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Magmas Under Pressure

Magmas under Pressure: Advances in High-Pressure Experiments on Structure and Properties of Melts summarizes recent advances;

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Snack Foods

, machinery requirements, and innovative thoughts for future product development. These items are discussed in 15 chapters, including recent;

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Processing Foods

, drying, high pressure processing and minimal and combined processes.;

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Processing Foods

, drying, high pressure processing and minimal and combined processes.;

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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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Fruit And Vegetable Processing

techniques and the use of edible coatings. Two final chapters discuss two major recent technologies in processing fruit and vegetables: high pressure;

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New Topics in Food Engineering

engineering, including tempering, polymorphism and fat crystallisation during industrial chocolate manufacture; trends in high pressure processing;

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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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Handbook of Frozen Food Processing and Packaging

ultrasound accelerated freezing, high-pressure shift freezing, electrostatic field-assisted food freezing, and antifreeze proteins New section on;

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In-Pack Processed Foods

Recent developments have enabled the production of in-pack processed foods with improved sensory quality as well as new types of heat;

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High Pressure Technologies in Biomass Conversion

In recent years carbon dioxide has played an increasingly important role in biomass processing. This book presents the state-of-the-art;

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