Navin rastogi (45 resultados)

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Paperback. Condición: Brand New. 2013 edition. 125 pages. 9.00x6.00x0.50 inches. In Stock.

Taschenbuch. Condición: Neu. Druck auf Anfrage Neuware - Printed after ordering - Features a Foreword by Dr. Dietrich Knorr. Fruit processing and preservation technologies must ensure fresh-like characteristics in foods while providing an acceptable and convenient shelf life, as well as assuring safety and nutritional value. Processing technologies include a wide range of methodologies to inactivate microorganisms, improve quality and stability, and preserve and minimize changes of fresh-like characteristics in fruit. High pressure as a food preservation technique inactivates microorganisms at room temperature or lower; thus, sensory and nutritional characteristics can be maintained. In recent years, a significant increase in the number of scientific papers in literature demonstrating novel and diversified uses of high pressure processing indicates it to be highly emerging technology. The effect of high pressure technology on the quality and safety of foods will be discussed. Selected practical examples in fruits and vegetables, dairy and meat industries using high pressure will be presented and discussed. A brief account of the challenges in adopting this technology for industrial development will also be included.…

Taschenbuch. Condición: Neu. Recent Developments in High Pressure Processing of Foods | Navin K Rastogi | Taschenbuch | xv | Englisch | 2013 | Springer | EAN 9781461470540 | Verantwortliche Person für die EU: Springer Verlag GmbH, Tiergartenstr. 17, 69121 Heidelberg, juergen[dot]hartmann[at]springer[dot]com | Anbieter: preigu. …

Condición: Sehr gut. Zustand: Sehr gut | Sprache: Englisch | Produktart: Bücher | Features a Foreword by Dr. Dietrich Knorr. Fruit processing and preservation technologies must ensure fresh-like characteristics in foods while providing an acceptable and convenient shelf life, as well as assuring safety and nutritional value. Processing technologies include a wide range of methodologies to inactivate microorganisms, improve quality and stability, and preserve and minimize changes of fresh-like characteristics in fruit. High pressure as a food preservation technique inactivates microorganisms at room temperature or lower; thus, sensory and nutritional characteristics can be maintained. In recent years, a significant increase in the number of scientific papers in literature demonstrating novel and diversified uses of high pressure processing indicates it to be highly emerging technology. The effect of high pressure technology on the quality and safety of foods will be discussed. Selected practical examples in fruits and vegetables, dairy and meat industries using high pressure will be presented and discussed. A brief account of the challenges in adopting this technology for industrial development will also be included.…

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Paperback. Condición: new. Paperback. Non-thermal Processing of Major Food Macromolecules Shipping may be from multiple locations in the US or from the UK, depending on stock availability.

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Condición: New. In English.

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Condición: New. In English.

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Condición: Sehr gut. Zustand: Sehr gut | Seiten: 366 | Sprache: Englisch | Produktart: Bücher | Keine Beschreibung verfügbar.

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Paperback. Condición: new. Paperback. Non-thermal Processing of Major Food Macromolecules Shipping may be from our Sydney, NSW warehouse or from our UK or US warehouse, depending on stock availability.

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Condición: New. Provides an overview of the advances made in combining reverse osmosis membrane technology and the corresponding forward osmosis Provides a comprehensive review of advanced research on membrane processes for water desalination, wastewater .

Condición: New. Provides a detailed overview of advanced water treatment methods involving membranes Coverage includes advancements in membrane materials, improvement in membrane performance, and their applications in water treatment Discusses th.