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Emerging Technologies for Food Processing
 
 

Emerging Technologies for Food Processing [Hardcover]

Da-Wen Sun (Author)

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Book Description

0126767572 978-0126767575 November 27, 2005 1
Emerging Technologies for Food Processing presents a comprehensive review of innovations in food processing, stresses topics vital to the food industry today, and pinpoints the trends in future research and development. This volume contains 27 chapters and is divided into six parts covering topics such as the latest advances in non-thermal processing, alternative technologies and strategies for thermal processing, the latest developments in food refrigeration, and current topics in minimal processing of vegetables, fruits, juices and cook-chill ready meals and modified atmosphere packaging for minimally processed foods.

* Each chapter is written by international experts presenting thorough research results and critical reviews
* Includes a comprehensive list of recently published literature
* Covers topics such as high pressure, pulsed electric fields, recent developments in microwave heating, and vacuum cooling

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Editorial Reviews

Review

"Overall, this high-quality book is a valuable reference resource for researchers as well as postgraduate students involved in food processing R&D. This book can also be used as a supplementary textbook for professional development courses in food technologies...the editor has done an excellent job of defining the content and seeking recognized experts to provide authoritative critical reviews of currently important topics. Each chapter contains a comprehensive list of recent literature that should be a valuable resource for those seeking further information on specific topics. The publisher deserves to be complemented on the production of a very high-quality book."
- DRYING TECHNOLOGY 2006

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Inside This Book (learn more)
Key Phrases - Statistically Improbable Phrases (SIPs): (learn more)
osmotic membrane distillation, antifreeze abilities, cent inactivation, modulated vacuum cooling, shift freezing processes, vacuum cooling process, raw skimmed milk, phase control heating, vacuum cooling rate, high intensity pulsed electric fields, ohmic treatment, ice growth inhibition, conventional cooling methods, cooked meat joints, emerging hurdles, microwave baked cakes, osmotic evaporation, heat pump drying, electrolysed water, pulsed electric field processing, spouted bed drying, bial inactivation, ready meal production, using electric field strengths, osmotic dehydration
Key Phrases - Capitalized Phrases (CAPs): (learn more)
Journal of Food Science, New York, Journal of Food Engineering, Journal of Food Protection, Innovative Food Science, International Journal of Food Microbiology, Food Chemistry, Van Loey, Food Research International, Marcel Dekker, Meat Science, Journal of Microwave Power, Blackie Academic, Elsevier Ltd, Applied Microbiology, Critical Reviews, Boca Raton, Academic Press, Journal of Food Process Engineering, San Diego, Food Reviews International, Food Biotechnology, International Atomic Energy Agency, John Wiley, Biophysical Journal
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