Les actes du XVIIIe Congrès international du froid, Montréal, Québec, Canada, 10-17 août 1991 PDF Download
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Author:
Publisher:
ISBN:
Category : Low temperature research
Languages : en
Pages : 506
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Book Description
Author:
Publisher:
ISBN:
Category : Low temperature research
Languages : en
Pages : 506
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Book Description
Author: Institut International du Froid
Publisher:
ISBN: 9782980279805
Category :
Languages : en
Pages : 428
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Book Description
Author: International Institute of Refrigeration
Publisher: Saint-Hyacinthe, Québec : Le Congrès = The Congress
ISBN:
Category : Political Science
Languages : en
Pages : 428
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Author:
Publisher:
ISBN:
Category : Low temperature research
Languages : en
Pages : 724
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Author: International Institute of Refrigeration
Publisher:
ISBN:
Category : Refrigeration and refrigerating machinery
Languages : fr
Pages : 196
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Book Description
Author: O. P. Chauhan
Publisher: CRC Press
ISBN: 1351869787
Category : Health & Fitness
Languages : en
Pages : 477
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Book Description
This book presents the latest developments in the area of non-thermal preservation of foods and covers various topics such as high-pressure processing, pulsed electric field processing, pulsed light processing, ozone processing, electron beam processing, pulsed magnetic field, ultrasonics, and plasma processing. Non-thermal Processing of Foods discusses the use of non-thermal processing on commodities such as fruits and vegetables, cereal products, meat, fish and poultry, and milk and milk products. Features: Provides latest information regarding the use of non-thermal processing of food products Provides information about most of the non-thermal technologies available for food processing Covers food products such as fruits and vegetables, cereal products, meat, fish and poultry, and milk and milk products Discusses the packaging requirements for foods processed with non-thermal techniques The effects of non-thermal processing on vital food components, enzymes and microorganisms is also discussed. Safety aspects and packaging requirements for non-thermal processed foods are also presented. Rounding out coverage of this technology are chapters that cover commercialization, regulatory issues and consumer acceptance of foods processed with non-thermal techniques. The future trends of non-thermal processing are also investigated. Food scientists and food engineers, food regulatory agencies, food industry personnel and academia (including graduate students) will find valuable information in this book. Food product developers and food processors will also benefit from this book.
Author: Yesim Ozogul
Publisher: CRC Press
ISBN: 1000566870
Category : Science
Languages : en
Pages : 271
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Book Description
While conventional technologies such as chilling and freezing are used to avoid deteriorative processes like autolytic and microbial spoilage of seafood, innovative technologies have also been developed as a response to economic and environmental demands. Innovative Technologies in Seafood Processing gives information on advances in chilling, freezing, thawing, and packaging of seafood and also updates knowledge of novel process technologies (high-pressure processing, irradiation, ultrasound, pulsed electric field, microwave and radio frequency, sous vide technology, novel thermal sterilization technologies, ozone and nanotechnological applications, and other innovative technologies such as cold plasma, ohmic heating, infrared heating supercritical carbon dioxide, and high-intensity pulsed light) for the seafood industry. Features Reviews novel process technologies applied in the seafood industry Highlights processing effects on product quality and safety of treated seafood Focuses on the development of safe and effective natural antimicrobials and additives Assesses alternative techniques to utilize fish discards and waste as high value products Further it highlights aspects related to quality of seafood treated with these innovative technologies, effect on food constituents, possible risk, security/safety both of seafood and consumers, the environmental impact, and the legislative aspects. The book also addresses the growing international environmental concern for fish discards and fish waste generated in the seafood processing industries by including a chapter, Advances in Discard and By-Products Processing, which assesses alternative techniques to utilize fish discards and waste as high value products. This book will be of value to researchers and technicians in the food technology area, especially those dealing with seafood.
Author: International Comparative Literature Association
Publisher:
ISBN:
Category : Comparative literature
Languages : en
Pages : 616
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Author:
Publisher:
ISBN:
Category : Crime
Languages : fr
Pages : 824
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Book Description
Author: Nathalie Bosson
Publisher: Peeters Publishers
ISBN: 9789042919099
Category : Art, Coptic
Languages : fr
Pages : 570
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Book Description
