Les actes du XVIIIe Congrès international du froid, Montréal, Québec, Canada, 10-17 août 1991
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Published: 1991
Total Pages: 700
ISBN-13:
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Publisher:
Published: 1991
Total Pages: 700
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DOWNLOAD EBOOKAuthor: International Institute of Refrigeration
Publisher: Saint-Hyacinthe, Québec : Le Congrès = The Congress
Published: 1991
Total Pages: 428
ISBN-13:
DOWNLOAD EBOOKAuthor: Institut International du Froid
Publisher:
Published: 1991
Total Pages: 572
ISBN-13: 9782980279805
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Publisher:
Published: 1995
Total Pages: 724
ISBN-13:
DOWNLOAD EBOOKAuthor: International Institute of Refrigeration
Publisher:
Published: 1992
Total Pages: 196
ISBN-13:
DOWNLOAD EBOOKAuthor: O. P. Chauhan
Publisher: CRC Press
Published: 2019-01-10
Total Pages: 462
ISBN-13: 1351869787
DOWNLOAD EBOOKThis 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
Published: 2019-09-04
Total Pages: 271
ISBN-13: 1000566870
DOWNLOAD EBOOKWhile 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:
Published: 1990
Total Pages: 616
ISBN-13:
DOWNLOAD EBOOKAuthor: Nathalie Bosson
Publisher: Peeters Publishers
Published: 2007
Total Pages: 570
ISBN-13: 9789042919099
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Publisher:
Published: 1993
Total Pages: 474
ISBN-13:
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