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Handbook of Research on Food Processing and Preservation Technologies : Volume 1: Nonthermal and Innovative Food Processing Methods.
- Format:
- Book
- Author/Creator:
- Goyal, Megh R.
- Series:
- Innovations in Agricultural and Biological Engineering
- Language:
- English
- Physical Description:
- 1 online resource (322 pages)
- Place of Publication:
- Milton : Apple Academic Press, Incorporated, 2021.
- Contents:
- Cover
- Half Title
- Title Page
- Copyright Page
- About the Editors
- Table of Contents
- Contributors
- Abbreviations
- Preface
- Part I: Emerging Nonthermal Approaches in Food Science and Engineering
- Chapter 1: High-Pressure Processing: Potential Applications for Foods
- Chapter 2: Ultraviolet Light Technology: Applications for Fresh Produce
- Chapter 3: Microwave-Assisted Extraction (MAE) Technology: Potential for Extraction of Food Components
- Chapter 4: High-Pressure Assisted Freezing of Foods
- Chapter 5: Microencapsulation Technology: Potential in Formulations of Probiotic Foods
- Part II: Prospects of Innovative Food Preservation Strategies
- Chapter 6: Dense Phase Carbon Dioxide (DPCD)-Aided Preservation of Foods
- Chapter 7: Ionic Liquids: Applications in Food Science and Food Processing
- Chapter 8: Application of Ozone in the Food Industry: Recent Advances and Prospects
- Chapter 9: Advances in Osmotic Dehydration
- Index.
- Notes:
- Description based on publisher supplied metadata and other sources.
- ISBN:
- 1000353648
- 9781000353648
- OCLC:
- 1273973346
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