Thermal Processing of Food

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  • Publisher : John Wiley & Sons
  • Release : 24 September 2007
  • ISBN : 9783527611508
  • Page : 294 pages
  • Rating : 4.5/5 from 103 voters

Thermal Processing of Food Book PDF summary

This is the latest and most authoritative documentation of current scientific knowledge regarding the health effects of thermal food processing. Authors from all over Europe and the USA provide an international perspective, weighing up the risks and benefits. In addition, the contributors outline those areas where further research is necessary.

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Thermal Processing of Food

Thermal Processing of Food
  • Author : Senate Commission on Food Safety SKLM
  • Publisher : John Wiley & Sons
  • Release Date : 2007-09-24
  • ISBN : 9783527611508
DOWNLOAD BOOKThermal Processing of Food

This is the latest and most authoritative documentation of current scientific knowledge regarding the health effects of thermal food processing. Authors from all over Europe and the USA provide an international perspective, weighing up the risks and benefits. In addition, the contributors outline those areas where further research is necessary.

Improving the thermal Processing of Foods

Improving the thermal Processing of Foods
  • Author : P Richardson
  • Publisher : Elsevier
  • Release Date : 2004-07-16
  • ISBN : 9781855739079
DOWNLOAD BOOKImproving the thermal Processing of Foods

The application of heat is both an important method of preserving foods and a means of developing texture, flavour and colour. It has long been recognised that thermal technologies must ensure the safety of food without compromising food quality. Improving the thermal processing of foods summarises key research both on improving particular thermal processing techniques and measuring their effectiveness. Part one examines how best to optimise thermal processes, with chapters addressing safety and quality, efficiency and productivity and the application

Food Process Engineering and Technology

Food Process Engineering and Technology
  • Author : Zeki Berk
  • Publisher : Academic Press
  • Release Date : 2008-09-25
  • ISBN : 0080920233
DOWNLOAD BOOKFood Process Engineering and Technology

The past 30 years have seen the establishment of food engineering both as an academic discipline and as a profession. Combining scientific depth with practical usefulness, this book serves as a tool for graduate students as well as practicing food engineers, technologists and researchers looking for the latest information on transformation and preservation processes as well as process control and plant hygiene topics. *Strong emphasis on the relationship between engineering and product quality/safety *Links theory and practice *Considers topics in

Food Chemistry

Food Chemistry
  • Author : Mousumi Sen
  • Publisher : John Wiley & Sons
  • Release Date : 2022-02-02
  • ISBN : 9781119791614
DOWNLOAD BOOKFood Chemistry

FOOD CHEMISTRY A unique book detailing the impact of food adulteration, food toxicity and packaging on our nutritional balance, as well as presenting and analyzing technological advancements such as the uses of green solvents with sensors for non-destructive quality evaluation of food. Food Chemistry: The Role of Additives, Preservatives and Adulteration is designed to present basic information on the composition of foods and the chemical and physical changes that their characteristics undergo during processing, storage, and handling. Details concerning recent

Thermal Food Processing

Thermal Food Processing
  • Author : Da-Wen Sun
  • Publisher : CRC Press
  • Release Date : 2005-12-12
  • ISBN : 1420027379
DOWNLOAD BOOKThermal Food Processing

The challenge of maintaining both quality and safety in the thermal processing of foods results from the degradation of heat-sensitive quality attributes during processing. The editor of Thermal Food Processing: New Technologies and Quality Issues presents a comprehensive reference through authors that assist in meeting this challenge by explaining

Thermal Processing of Food Products by Steam and Hot Water

Thermal Processing of Food Products by Steam and Hot Water
  • Author : Seid Mahdi Jafari
  • Publisher : Woodhead Publishing
  • Release Date : 2022-11-15
  • ISBN : 012818616X
DOWNLOAD BOOKThermal Processing of Food Products by Steam and Hot Water

Thermal Processing of Food Products by Steam and Hot Water, a volume in the Unit Operations and Processing Equipment in the Food Industry series, explains the processing operations and equipment necessary for thermal processing of different food products applying steam and hot water. Divided in four sections, An overview of thermal food processing, Heat exchangers in the food processing industry, Different thermal processing operations in the food industry, and Application of heat exchangers in the food industry, all chapters emphasize

Handbook of Food Science, Technology, and Engineering - 4 Volume Set

Handbook of Food Science, Technology, and Engineering - 4 Volume Set
  • Author : Y. H. Hui,Frank Sherkat
  • Publisher : CRC Press
  • Release Date : 2005-12-19
  • ISBN : 9781466507876
DOWNLOAD BOOKHandbook of Food Science, Technology, and Engineering - 4 Volume Set

Advances in food science, technology, and engineering are occurring at such a rapid rate that obtaining current, detailed information is challenging at best. While almost everyone engaged in these disciplines has accumulated a vast variety of data over time, an organized, comprehensive resource containing this data would be invaluable to have. The

Encyclopedia of Agricultural, Food, and Biological Engineering (Print)

Encyclopedia of Agricultural, Food, and Biological Engineering (Print)
  • Author : Dennis R. Heldman
  • Publisher : CRC Press
  • Release Date : 2003-08-29
  • ISBN : 0824709381
DOWNLOAD BOOKEncyclopedia of Agricultural, Food, and Biological Engineering (Print)

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