Effect of Emerging Processing Methods on the Food Quality
Advantages and Challenges
This text comprehensively covers novel, innovative technologies used in the food and beverage industries in order to provide safe and healthy foods for consumers. The research provided in these chapters aims to show that the traditional pasteurization and commercial sterilization of foods result in unacceptable quality and nutrient retention, creating an important need for alternative methods used to minimize undesirable reactions such as thermal decomposition or degradation. Emerging processing methods to minimize heat induced alterations in foods and their applications are covered in-depth, demonstrating that these methods are useful not on…
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Produktdetails
Weitere Autoren: Roohinejad, Shahin (Hrsg.) / Mallikarjunan, Kumar (Hrsg.) / Koubaa, Mohamed (Hrsg.)
- ISBN: 978-3-030-18191-8
- EAN: 9783030181918
- Produktnummer: 31915310
- Verlag: Springer
- Sprache: Englisch
- Erscheinungsjahr: 2019
- Plattform: PDF
- Masse: 3'491 KB
Über den Autor
Shahin Roohinejad is a Research Scientist at Tillamook County Creamery Association, Oregon, USA. Previously, he was a Postdoctoral Research Associate at the Department of Food Science and Nutrition, University of Minnesota, St. Paul, USA. Mohamed Koubaa is an Assistant Professor in the process and chemical engineering at the Graduate School of Organic and Mineral Chemistry (Ecole Supérieure de Chimie Organique et Minérale) in Compiègne (France). Ralf Greiner is a Professor in the Department of Food Technology and Bioprocess Engineering at the Max Rubner-Institut, Federal Research Institute of Nutrition and Food in Karlsruhe, Germany. Kumar Mallikarjunan is a Professor in the Department of Food Science and Nutrition, University of Minnesota, St. Paul, USA.
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