Shulph Ink
Food Processing and Preservation Technology: Advances, Methods, and Applications
Food Processing and Preservation Technology: Advances, Methods, and Applications
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Excellent- More about Food Processing and Preservation Technology: Advances, Methods, and Applications
Food Processing and Preservation Technology: Advances, Methods, and Applications explores innovative processing and preservation techniques to enhance shelf life and food safety in the food industry. It covers novel and nonthermal processing methods, process interventions, and drying technologies, among others, and discusses the properties and concepts of bakery products.
Format: Hardback
Length: 286 pages
Publication date: 28 April 2022
Publisher: Apple Academic Press Inc.
Food Processing and Preservation Technology: Advances, Methods, and Applications is a comprehensive resource that addresses the challenges of food preservation in the food industry. It provides new research and information on the use of novel processing and preservation technologies during production, processing, and transportation to improve shelf life and food safety.
The book is organized into two main parts. The first section focuses on novel and nonthermal processing of food and food products. It explores dielectric heating, ohmic heating, three-dimensional printing of foods, and ozonization of food products. The second section delves into process interventions for food processing and preservation, discussing the applications of diverse novel food processing technologies.
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 of the book include:
Examination of the properties and attributes of various bakery foods.
Elucidation on novel nonthermal processing techniques and their mechanisms of actions for minimal loss of food nutrients and food safety.
Discussion of a variety of modern technologies aimed at reducing the spoilage of food products.
This volume presents valuable research on food processing, quality control, and safety measures for food products through novel processing and preservation technologies during production, processing, and transportation in the food industry.
Dimension: 234 x 156 (mm)
ISBN-13: 9781771889957
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