Proceedings of the 2nd Workshop on the "Developments in the Italian Phd in Food Biotechnology" PDF Download
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Author: Alma Matar Studiorum
Publisher:
ISBN:
Category :
Languages : en
Pages : 400
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Book Description
Author: Alma Matar Studiorum
Publisher:
ISBN:
Category :
Languages : en
Pages : 400
Get Book Here
Book Description
Author:
Publisher:
ISBN:
Category :
Languages : en
Pages : 400
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Publisher:
ISBN: 9788894467901
Category : Technology & Engineering
Languages : en
Pages : 584
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ISBN: 9788888793481
Category :
Languages : en
Pages : 410
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Author: Massimiliano Petracci
Publisher:
ISBN: 9788865412244
Category : Technology & Engineering
Languages : en
Pages : 392
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Author: Tullia Gallina Toschi
Publisher:
ISBN:
Category :
Languages : en
Pages : 370
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Author:
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ISBN:
Category :
Languages : en
Pages : 275
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Author:
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ISBN: 9788848127172
Category :
Languages : en
Pages : 379
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Author: Jackson Mwakali
Publisher: Elsevier
ISBN: 0080555683
Category : Technology & Engineering
Languages : en
Pages : 867
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Proceedings from the International Conference on Advances in Engineering and Technology (AET2006)
Author: Andrew Proctor
Publisher: Royal Society of Chemistry
ISBN: 1788014030
Category : Science
Languages : en
Pages : 528
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Book Description
Traditional thermal and freezing processing techniques have been effective in maintaining a safe high quality food supply. However, increasing energy costs and the desire to purchase environmentally responsible products have been a stimulus for the development of alternative technologies. Furthermore, some products can undergo quality loss at high temperatures or freezing, which can be avoided by many alternative processing methods. This second edition of Alternatives to Conventional Food Processing provides a review of the current major technologies that reduce energy cost and reduce environmental impact while maintaining food safety and quality. New technologies have been added and relevant legal issues have been updated. Each major technology available to the food industry is discussed by leading international experts who outline the main principles and applications of each. The degree to which they are already in commercial use and developments needed to extend their use further are addressed. This updated reference will be of interest to academic and industrial scientists and engineers across disciplines in the global food industry and in research, and to those needing information in greener or more sustainable technologies.
