9781461470540 - recent developments in high pressure processing of foods (springerbriefs in food, health, and nutrition) de rastogi, navin k k. (13 resultados)
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Serie: SpringerBriefs in Food, Health, and Nutrition, Libro 15 de 43. Libro 15 de 43 - SpringerBriefs in Food, Health, and Nutrition
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Serie: SpringerBriefs in Food, Health, and Nutrition, Libro 15 de 43. Libro 15 de 43 - SpringerBriefs in Food, Health, and Nutrition
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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. Pro…cessing 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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Editorial: Springer 2013
Serie: SpringerBriefs in Food, Health, and Nutrition, Libro 15 de 43. Libro 15 de 43 - SpringerBriefs in Food, Health, and Nutrition
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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.
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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. Pro…cessing 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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Serie: SpringerBriefs in Food, Health, and Nutrition, Libro 15 de 43. Libro 15 de 43 - SpringerBriefs in Food, Health, and Nutrition
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Serie: SpringerBriefs in Food, Health, and Nutrition, Libro 15 de 43. Libro 15 de 43 - SpringerBriefs in Food, Health, and Nutrition
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Taschenbuch. Condición: Neu. This item is printed on demand - it takes 3-4 days longer - Neuware -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 nutrit…ional 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. 136 pp. Englisch.
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Editorial: Springer 2013
Serie: SpringerBriefs in Food, Health, and Nutrition, Libro 15 de 43. Libro 15 de 43 - SpringerBriefs in Food, Health, and Nutrition
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Condición: New. Print on Demand pp. 136 Illus.
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Editorial: Springer 2013
Serie: SpringerBriefs in Food, Health, and Nutrition, Libro 15 de 43. Libro 15 de 43 - SpringerBriefs in Food, Health, and Nutrition
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Condición: New. PRINT ON DEMAND pp. 136.
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Serie: SpringerBriefs in Food, Health, and Nutrition, Libro 15 de 43. Libro 15 de 43 - SpringerBriefs in Food, Health, and Nutrition
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Kartoniert / Broschiert. Condición: New. Dieser Artikel ist ein Print on Demand Artikel und wird nach Ihrer Bestellung fuer Sie gedruckt. Foreword by Dietrich KnorrDiscusses the problems of adopting high pressure processing Discusses the efficacy of high pressure processingFeatures a Foreword by Dr. Dietrich Knorr. Fruit process…ing and preservation technolog.
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Editorial: Springer, Springer Jul 2013 2013
Serie: SpringerBriefs in Food, Health, and Nutrition, Libro 15 de 43. Libro 15 de 43 - SpringerBriefs in Food, Health, and Nutrition
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Taschenbuch. Condición: Neu. This item is printed on demand - Print on Demand Titel. Neuware -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.Springer-Verlag KG, Sachsenplatz 4-6, 1201 Wien 136 pp. Englisch.
