One of the main concerns of the food industry is the need for high-quality fresh fruits and fruit products with good sensory quality, long shelf life, and high nutritional value. To meet these demands, new processing technologies are under investigation and development. Advances in Fruit Processing Technologies incorporates fundamentals in food processing as well as the advances made in recent years to improve final product quality.
With contributions from a panel of international researchers who present a blend of classical and emerging technologies, the...
One of the main concerns of the food industry is the need for high-quality fresh fruits and fruit products with good sensory quality, long shelf li...
Thermal processing remains one of the most important processes in the food industry. Now in its second edition, Thermal Food Processing: New Technologies and Quality Issues continues to explore the latest developments in the field. Assembling the work of a worldwide panel of experts, this volume highlights topics vital to the food industry today and pinpoints the trends in future research and development.
Topics discussed include:
Thermal properties of foods, including heat capacity, conductivity, diffusivity, and density
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Thermal processing remains one of the most important processes in the food industry. Now in its second edition, Thermal Food Processing: Ne...
Cereal food engineering has become increasingly important in the food industry over the years, as it plays a key role in developing new food products and improved manufacturing processes. Engineering Aspects of Cereal and Cereal-Based Products focuses on the recent growth in cereal technology and baked foods science, reviewing the latest updates in technological developments in agricultural cultivation and processing for cereal scientists, food engineers, and students. Cereals include a vast number of biochemical entities, very diverse in composition and properties, as well as...
Cereal food engineering has become increasingly important in the food industry over the years, as it plays a key role in developing new food produc...
Food biotechnology s typical developments and applications have occurred in the fields of genetics and in enzyme- and cell-based biological processes, with the goal of producing and improving food ingredients and foods themselves. While these developments and applications are usually well reported in terms of the underlying science, there is a clear lack of information on the engineering aspects of such biotechnology-based food processes. Filling this gap, Engineering Aspects of Food Biotechnology provides a comprehensive review of those aspects, from the development of food...
Food biotechnology s typical developments and applications have occurred in the fields of genetics and in enzyme- and cell-based biological process...
High pressure processing in one of the fastest growing food processing technologies, retaining almost all the nutrients and health benefits found in the original raw fruit or vegetable. This book reviews and summarizes the latest advances in the novel highpressure processing technique for preserving fruits, fruit juices and their mixtures. It will contain basic information on the relation of process parameters high-pressure treatment and safety and quality of fruit and vegetable juice products. The book focuses on juice quality parameters, nutritional values and bio-active health...
High pressure processing in one of the fastest growing food processing technologies, retaining almost all the nutrients and health benefits found i...
