Developments In Food Preservatives
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Food Preservation Techniques
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Author : Peter Zeuthen
language : en
Publisher: Elsevier
Release Date : 2003-10-30
Food Preservation Techniques written by Peter Zeuthen and has been published by Elsevier this book supported file pdf, txt, epub, kindle and other format this book has been release on 2003-10-30 with Technology & Engineering categories.
Extending the shelf-life of foods whilst maintaining safety and quality is a critical issue for the food industry. As a result there have been major developments in food preservation techniques, which are summarised in this authoritative collection. The first part of the book examines the key issue of maintaining safety as preservation methods become more varied and complex. The rest of the book looks both at individual technologies and how they are combined to achieve the right balance of safety, quality and shelf-life for particular products. Provides an authoritative review of the development of new and old food preservation technologies and the ways they can be combined to preserve particular foods Examines the emergence of a new generation of natural preservatives in response to consumer concerns about synthetic additives Includes chapters on natural antimicrobials, bacteriocins and antimicrobial enzymes, as well as developments in membrane filtration, ultrasound and high hydrostatic pressure
Emerging Technologies In Food Preservation
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Author : Santosh Kumar
language : en
Publisher: CRC Press
Release Date : 2023-03-14
Emerging Technologies In Food Preservation written by Santosh Kumar and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2023-03-14 with Technology & Engineering categories.
Consumers worldwide are becoming increasingly aware of the significant impacts of food quality, nutrition, and food habits on their health. Demands for fresh, minimally processed foods, foods subjected to less severe preservation and processing, and for foods with no synthetic chemical preservatives are expanding rapidly. Food businesses worldwide are innovating advanced processing and preservation technologies, including natural, bioactive preservatives to fulfill these emerging consumers’ demands. Emerging Technologies in Food Preservation discusses the innovations and advancements in food processing and preservation that have emerged over the last two decades of the 21st century. Various experts in the field examine different innovative food processing and preservation technologies, including non-thermal and minimal processing technologies, particularly those that have least destructive impact on micronutrients. Key Features: Describes the hurdles and challenges in commercialization of these novel processing technologies, including their legal ramifications on food regulations and legislations. Provides detail accounts of application of each of the novel food preservation principles, as they are applied in commercial food processing / food manufacturing lines worldwide. Features a complete account on recent developments and advancements in food preservation and processing technologies, including natural and biopreservatives Mindful of the increasing interest in alternatives to traditional thermal processing of foods and beverages, this book is a valuable reference for students, scholars, researchers, scientists, food entrepreneurs, as well as technical professionals working in food industries and associated businesses.
Technological Developments In Food Preservation Processing And Storage
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Author : Seydi Yıkmış
language : en
Publisher: Engineering Science Reference
Release Date : 2019-12
Technological Developments In Food Preservation Processing And Storage written by Seydi Yıkmış and has been published by Engineering Science Reference this book supported file pdf, txt, epub, kindle and other format this book has been release on 2019-12 with Food categories.
"This book explores the latest technological developments in food preservation, processing, and storage"--
Technological Developments In Food Preservation Processing And Storage
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Author : Y?km??, Seydi
language : en
Publisher: IGI Global
Release Date : 2019-11-22
Technological Developments In Food Preservation Processing And Storage written by Y?km??, Seydi and has been published by IGI Global this book supported file pdf, txt, epub, kindle and other format this book has been release on 2019-11-22 with Technology & Engineering categories.
In recent years, professionals have combined nutrition, health, and engineering sciences to develop new technologies within the food industry. As we are beginning to shift focus on how we view the health benefits of various food products, perseveration and processing techniques have become much more vital. New developments regarding how we store and preserve food are emerging rapidly, making it necessary for research to be done that studies the latest scientific improvements and contemporary methods of food processing. Technological Developments in Food Preservation, Processing, and Storage is a collection of innovative research on the latest developments and advancements of preservation technologies and storage methods within the food processing industry. While highlighting topics including nutritional supplements, microfiltration, and thermal technology, this book is ideally designed for biologists, nutrition scientists, health professionals, engineers, government officials, policymakers, food service professionals, industry practitioners, researchers, academicians, and students.
Developments In Food Preservation
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Author : Stuart Thorne
language : en
Publisher:
Release Date : 1989
Developments In Food Preservation written by Stuart Thorne and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1989 with categories.
Advances In Thermal And Non Thermal Food Preservation
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Author : Gaurav Tewari
language : en
Publisher: John Wiley & Sons
Release Date : 2008-02-28
Advances In Thermal And Non Thermal Food Preservation written by Gaurav Tewari and has been published by John Wiley & Sons this book supported file pdf, txt, epub, kindle and other format this book has been release on 2008-02-28 with Technology & Engineering categories.
Advances in Thermal and Non-Thermal Food Preservation provides current, definitive and factual material written by experts on different thermal and non-thermal food preservation technologies. Emphasizing inactivation of microorganisms through the application of traditional as well as newer and novel techniques and their combinations, the book’s chapters cover: thermal food preservation techniques (e.g., retorting, UHT and aseptic processing), minimal thermal processing (e.g., sous-vide processing), and non-thermal food preservation techniques (e.g., high pressure processing and pulsed technologies). Editors Tewari and Juneja give special emphasis to the commercial aspects of non-conventional food preservation techniques. As the most comprehensive and contemporary resource of its kind, Advances in Thermal and Non-Thermal Food Preservation is the definitive standard in describing the inactivation of microorganisms through conventional and newer, more novel techniques.
Developments In Food Preservation
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Author : Stuart Thorne
language : en
Publisher:
Release Date : 1981
Developments In Food Preservation written by Stuart Thorne and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1981 with Food categories.
Food Processing And Preservation Technology
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Author : Megh R. Goyal
language : en
Publisher: CRC Press
Release Date : 2022-04-27
Food Processing And Preservation Technology written by Megh R. Goyal and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2022-04-27 with Science categories.
Food Processing and Preservation Technology: Advances, Methods, and Applications confronts the challenges of food preservation by providing new research and information on the use of novel processing and preservation technologies during production, processing, and transportation in the food industry for the improvement of shelf life and the safety of foods. The book is organized in two main parts. The first section focuses on novel and nonthermal processing of food and food products. It looks at dielectric heating and ohmic heating as well as three-dimensional printing of foods and ozonization of food products. Part two delves into process interventions for food processing and preservations, discussing the applications of diverse novel food processing. The authors discuss drying technologies, advances in food fermentation technologies, mechanization of traditional indigenous products for preservation of food and safety, and different properties and concepts of bakery products. Key features: Examines different properties and attributes of some bakery foods, etc. Elucidates on novel nonthermal processing techniques and their mechanisms of actions for minimal loss of food nutrients and for food safety Discusses a variety of modern technologies that aim to reduce the spoilage of food products This volume presents valuable research on food processing, quality control, and safety measures for food products by means of novel processing and preservation technologies during production, processing, and transportation in the food industry.
Food Processing And Preservation Technology
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Author : Megh R. Goyal
language : en
Publisher: CRC Press
Release Date : 2022-04-27
Food Processing And Preservation Technology written by Megh R. Goyal and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2022-04-27 with Science categories.
Food Processing and Preservation Technology: Advances, Methods, and Applications confronts the challenges of food preservation by providing new research and information on the use of novel processing and preservation technologies during production, processing, and transportation in the food industry for the improvement of shelf life and the safety of foods. The book is organized in two main parts. The first section focuses on novel and nonthermal processing of food and food products. It looks at dielectric heating and ohmic heating as well as three-dimensional printing of foods and ozonization of food products. Part two delves into process interventions for food processing and preservations, discussing the applications of diverse novel food processing. The authors discuss drying technologies, advances in food fermentation technologies, mechanization of traditional indigenous products for preservation of food and safety, and different properties and concepts of bakery products. Key features: Examines different properties and attributes of some bakery foods, etc. Elucidates on novel nonthermal processing techniques and their mechanisms of actions for minimal loss of food nutrients and for food safety Discusses a variety of modern technologies that aim to reduce the spoilage of food products This volume presents valuable research on food processing, quality control, and safety measures for food products by means of novel processing and preservation technologies during production, processing, and transportation in the food industry.
Advances In Food Process Engineering
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Author : Megh R. Goyal
language : en
Publisher: CRC Press
Release Date : 2023-05-04
Advances In Food Process Engineering written by Megh R. Goyal and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2023-05-04 with Business & Economics categories.
This new volume highlights a selection of novel applications for food processing, food preservation, and food decontamination methods. It discusses the principles, benefits, and techniques used and presents recent developments and applications of ultrasonication. It explores supercritical fluid extraction and supercritical fluid chromatography, extrusion technology, advanced drying and dehydration technologies, and encapsulation methods as important tools in the processing of food. It addresses the basic membrane processing technologies along with their advantages and disadvantages. The volume presents the application and use of mathematical models for measuring and regulating fermentation procedures. It also provides an understanding of how the hydration kinetics of grains can help in optimization and scaling of processes on a large industrial scale. Topics on decontamination methods for foods are included, such as an overview of concepts, basic principles, potential applications, and prospects and limitations of cold plasma technology and irradiation in the food processing sector.