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 : 572
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Book Description
Author:
Publisher:
ISBN:
Category : Low temperature research
Languages : en
Pages : 700
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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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Book Description
Author: Institut International du Froid
Publisher:
ISBN: 9782980279805
Category :
Languages : en
Pages : 572
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Author:
Publisher:
ISBN:
Category : Low temperature research
Languages : en
Pages : 724
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Book Description
Author: Comite Executif Neerlandais du VIIe Congres International du Froid
Publisher:
ISBN:
Category :
Languages : en
Pages : 0
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Author: Comite Italien du Veme Congres International du Froid
Publisher:
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Category :
Languages : en
Pages : 0
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Author: Comite Italien du Veme Congres International du Froid
Publisher:
ISBN:
Category :
Languages : en
Pages : 0
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Book Description
Author: Comite Italien du Veme Congres International du Froid
Publisher:
ISBN:
Category :
Languages : en
Pages : 0
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Author: Comite Executif Neerlandais du VIIe Congres International du Froid
Publisher:
ISBN:
Category :
Languages : en
Pages : 0
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Book Description
Author: O. P. Chauhan
Publisher: CRC Press
ISBN: 1351869787
Category : Health & Fitness
Languages : en
Pages : 462
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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.
