1
/
of
1
Emerging Techniques in Food Processing
Emerging Techniques in Food Processing
Regular price
$92.62 USD
Regular price
$154.37 USD
Sale price
$92.62 USD
Unit price
/
per
Couldn't load pickup availability
Best Seller: #1 in Popular Products!
Fast Shipping
24/7 support
30 days return
Author : Kshirod Kumar Dash & Mudasir Ahmad Malik
Pages : 318
Year of Publication : 2023
Language : English
Binding : Hardback
The book in question encompasses a variety of topics related to food processing technology. It consists of twenty-eight chapters, which focus on emerging technologies for the development of value-added food products. These products were characterized by different researchers, and the sensory evaluation and storage stability of various food products were investigated. The book also includes research on the nutritional value and medicinal properties of plants such as FicusCarica, Quinoa, and Millet. The book highlights advanced and innovative techniques, such as thermal and non-thermal treatments, including pulse electric field treatment, high intensity ultrasound treatment, and high-pressure processing. The development and characterization of value-added food products, including spirulina platensis powder, meat-based products, chocolate bars, and chickpea flour-based extruded products, are also presented. The book covers the drying properties of food products using hot air drying and freeze drying for heat-sensitive products. The book also features advanced packaging-based studies, including edible coatings, modified atmospheric packaging, encapsulation for shelf-life extension of fruits and vegetables, and food biotechnology topics such as the production of Bio cellulose through Acetobacteraceti and brewing technology.
Pages : 318
Year of Publication : 2023
Language : English
Binding : Hardback
The book in question encompasses a variety of topics related to food processing technology. It consists of twenty-eight chapters, which focus on emerging technologies for the development of value-added food products. These products were characterized by different researchers, and the sensory evaluation and storage stability of various food products were investigated. The book also includes research on the nutritional value and medicinal properties of plants such as FicusCarica, Quinoa, and Millet. The book highlights advanced and innovative techniques, such as thermal and non-thermal treatments, including pulse electric field treatment, high intensity ultrasound treatment, and high-pressure processing. The development and characterization of value-added food products, including spirulina platensis powder, meat-based products, chocolate bars, and chickpea flour-based extruded products, are also presented. The book covers the drying properties of food products using hot air drying and freeze drying for heat-sensitive products. The book also features advanced packaging-based studies, including edible coatings, modified atmospheric packaging, encapsulation for shelf-life extension of fruits and vegetables, and food biotechnology topics such as the production of Bio cellulose through Acetobacteraceti and brewing technology.
Share
