Rathnakumar kaavya pandiselvam (30 resultados)

Condición: New.

Condición: As New. Unread book in perfect condition.

Condición: As New. Unread book in perfect condition.

Condición: As New. Unread book in perfect condition.

Condición: As New. Unread book in perfect condition.

Condición: New.

Condición: New.

Condición: New.

Condición: New. 1st edition NO-PA16APR2015-KAP.

Condición: New. 1st edition mic Press NO-PA16APR2015-KAP.

Condición: New.

Condición: New.

Condición: New.

Condición: New.

Condición: New.

Condición: New.

Hardback. Condición: New. Among the many technologies available to extend the shelf life of food products, ozone technology has proven to be a highly effective sterilization technique. This new volume presents the myriad uses of ozone in the food industry, exploring and providing in-depth knowledge and understanding of the use of gaseous ozone and ozonated water treatments against bacteria, virus, fungus, and stored-product insects for ensuring food safety and for food quality retention. The volume looks at recent applications of ozone in several areas within the food sector, including horticultural produce, cereals, meat products, dairy products, and seafood.…

Hardcover. Condición: Brand New. 412 pages. 9.18x6.12x9.21 inches. In Stock.

Hardcover. Condición: Brand New. 501 pages. 9.18x6.12x9.45 inches. In Stock.

Hardback. Condición: New. Among the many technologies available to extend the shelf life of food products, ozone technology has proven to be a highly effective sterilization technique. This new volume presents the myriad uses of ozone in the food industry, exploring and providing in-depth knowledge and understanding of the use of gaseous ozone and ozonated water treatments against bacteria, virus, fungus, and stored-product insects for ensuring food safety and for food quality retention. The volume looks at recent applications of ozone in several areas within the food sector, including horticultural produce, cereals, meat products, dairy products, and seafood.…

Hardcover. Condición: new. Hardcover. Among the many technologies available to extend the shelf life of food products, ozone technology has proven to be a highly effective sterilization technique. This new volume presents the myriad uses of ozone in the food industry, exploring and providing in-depth knowledge and understanding of the use of gaseous ozone and ozonated water treatments against bacteria, virus, fungus, and stored-product insects for ensuring food safety and for food quality retention. The volume looks at recent applications of ozone in several areas within the food sector, including horticultural produce, cereals, meat products, dairy products, and seafood. Presents uses of ozone in food industry, exploring and providing in-depth knowledge and understanding of use of gaseous ozone and ozonated water treatments against microorganisms and insects for ensuring food safety and quality. explores applications of ozone in various areas including horticultural produce, cereals, seafood, etc. This item is printed on demand. Shipping may be from our UK warehouse or from our Australian or US warehouses, depending on stock availability.…

Paperback. Condición: new. Paperback. Coconut-based Beverages and Products This item is printed on demand. Shipping may be from our UK warehouse or from our Australian or US warehouses, depending on stock availability.

Buch. Condición: Neu. This item is printed on demand - it takes 3-4 days longer - Neuware -Various processes are required to preserve and extend the shelf-life of food, many of which cause detrimental effects on the color and appearance of food. Alternative methods for the thermal processing of food are gaining importance day by day due to increased consumer demand for minimally processed fresh-like food products with high sensory, appearance, and nutritional qualities. This new book provides an informative overview of non-thermal food processing technologies that can preserve food color and appearance.The book offers comprehensive coverage of the application of emerging technologies on the color profile of different food products, such as fruits, vegetables, beverages, dairy products, and meat. It discusses the influence and impact of emerging technologies on the color and appearance of foods and beverages, along with their challenges and prospects.The food processing technologies discussed include cold plasma, ultrasound, microwave processing, ozone processing, ohmic heating, pulsed light, UV irradiation, pulsed electric field, high-pressure processing, vacuum frying, and others.This book, Non-Thermal Food Processing Technologies: Impact on Color Profile, offers an important context on applying emerging food processing technologies to solve food safety issues and enhance shelf-life extension while paying attention to food appearance. It is an excellent resource for food engineers and technologists, processors, nutritionists, and food industry professionals for exploring new non-thermal techniques. 414 pp. Englisch.…

Buch. Condición: Neu. This item is printed on demand - it takes 3-4 days longer - Neuware -Among the many technologies available to extend the shelf life of food products, ozone technology has proven to be a highly effective sterilization technique. This new volume presents the myriad uses of ozone in the food industry, exploring and providing in-depth knowledge and understanding of the use of gaseous ozone and ozonated water treatments against bacteria, virus, fungus, and stored-product insects for ensuring food safety and for food quality retention. The volume looks at recent applications of ozone in several areas within the food sector, including horticultural produce, cereals, meat products, dairy products, and seafood. 444 pp. Englisch.…

HRD. Condición: New. New Book. Delivered from our UK warehouse in 4 to 14 business days. THIS BOOK IS PRINTED ON DEMAND. Established seller since 2000.

HRD. Condición: New. New Book. Delivered from our UK warehouse in 4 to 14 business days. THIS BOOK IS PRINTED ON DEMAND. Established seller since 2000.

HRD. Condición: New. New Book. Shipped from UK. THIS BOOK IS PRINTED ON DEMAND. Established seller since 2000.

HRD. Condición: New. New Book. Shipped from UK. THIS BOOK IS PRINTED ON DEMAND. Established seller since 2000.

Buch. Condición: Neu. nach der Bestellung gedruckt Neuware - Printed after ordering - Among the many technologies available to extend the shelf life of food products, ozone technology has proven to be a highly effective sterilization technique. This new volume presents the myriad uses of ozone in the food industry, exploring and providing in-depth knowledge and understanding of the use of gaseous ozone and ozonated water treatments against bacteria, virus, fungus, and stored-product insects for ensuring food safety and for food quality retention. The volume looks at recent applications of ozone in several areas within the food sector, including horticultural produce, cereals, meat products, dairy products, and seafood.…

Buch. Condición: Neu. nach der Bestellung gedruckt Neuware - Printed after ordering - Various processes are required to preserve and extend the shelf-life of food, many of which cause detrimental effects on the color and appearance of food. Alternative methods for the thermal processing of food are gaining importance day by day due to increased consumer demand for minimally processed fresh-like food products with high sensory, appearance, and nutritional qualities. This new book provides an informative overview of non-thermal food processing technologies that can preserve food color and appearance.The book offers comprehensive coverage of the application of emerging technologies on the color profile of different food products, such as fruits, vegetables, beverages, dairy products, and meat. It discusses the influence and impact of emerging technologies on the color and appearance of foods and beverages, along with their challenges and prospects.The food processing technologies discussed include cold plasma, ultrasound, microwave processing, ozone processing, ohmic heating, pulsed light, UV irradiation, pulsed electric field, high-pressure processing, vacuum frying, and others.This book, Non-Thermal Food Processing Technologies: Impact on Color Profile, offers an important context on applying emerging food processing technologies to solve food safety issues and enhance shelf-life extension while paying attention to food appearance. It is an excellent resource for food engineers and technologists, processors, nutritionists, and food industry professionals for exploring new non-thermal techniques.…