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Technological interventions in the processing of fruits and vegetables

Tác giả: Rachna Sehrawat, Khursheed A. Khan, Megh R. Goyal, Prodyut K. Paul

Part 1: Scope and health benefits of fruits and vegetebles; Part 2: Thermal technologies: Methods and applications; Part 3: Non-thermal technologies methods and applications; Part 4: Processing methods and applications; Part 5: Challenges and solutions: the industry perspective.

Postharvest technology and food process engineering

Tác giả: Amalendu Chakraverty, R. Paul Singh

Part 1: Grain properties, drying, and dryers; Part 2: Grain storage; Part 3: Parboiling and milling; Part 4: By-products/biomass utilization; Part 5: Food process engineering.

Food additives and human health

Tác giả: Seyed Nabavi, Ana Silva, Monica Loizzo...[et.al]

Chapter 1: Historical background of food additives, their advantages and drawbacks; Chapter 2: Human health implications of specific group of food additives; Chapter 3: Anti-browning agents; Chapter 4: Antioxidant food additives; Chapter 5: Antimicrobial agents; Chapter 6: Essential oils …

Seafood processing : technology, quality and safety

Tác giả: Ioannis S. Boziaris

The first part of the book (‘Processing Technologies’) covers primary processing, heating, chilling, freezing, irradiation, traditional preservation methods (salting, drying, smoking, fermentation, etc), frozen surimi and packaging. The subjects of waste management and sustainability issues of fish ...

New food product development : from concept to marketplace : 3rd ed.

Tác giả: Gordon W. Fuller

This new edition of a bestselling text in food product development provides a comprehensive overview of the new food product development process. Stages of development are described in detail, beginning with sources of ideas, then moving through development, final screening, and introduction into ...