Alexandru Mihai Grumezescu,
Alina Maria Holban
Elsevier Science
e druk, 2018
9780128114476
Food Processing for Increased Quality and Consumption
Specificaties
Paperback, blz.
|
Engels
Elsevier Science |
2018
ISBN13: 9780128114476
Rubricering
Onderdeel van serie
Handbook of Food Bioengineering
Levertijd ongeveer 9 werkdagen
Gratis verzonden
Samenvatting
Food Processing for Increased Quality and Consumption, Volume 18 in the Handbook of Food Bioengineering series, offers an updated perspective on the novel technologies utilized in food processing. This resource highlights their impact on health, industry and food bioengineering, also emphasizing the newest aspects of investigated technologies and specific food products through recently developed processing methods. As processed foods are more frequently consumed, there is increased demand to produce foods that attract people based on individual preferences, such as taste, texture or nutritional value. This book provides advantageous tools that improve food quality, preservation and aesthetics.
Specificaties
Inhoudsopgave
1. Food Processing for Increasing Consumption: the case of Legumes<br>Geetanjali Kaushik, Poonam Singhal, and Shivani Chaturvedi<br>2. Emerging food processing technologies: an overview<br>Gargi Ghoshal<br>3. Approach of food technologies for preservation and enrichment of bioactive compounds, improving the organoleptic properties<br>Guillermo Petzold, Jorge Moreno, María Pía Gianelli, Fabiola Cerda, Karla Mella, Pamela Zúñiga, and Patricio Orellana<br>4. Cutting Automation in Food Processing<br>Debao Zhou, Gary McMurray, Wayne Daley, Jing Bai, Shufang Wang<br>5. The perception of consumers vis-à-vis tracked fish measured via electronic instrument<br>Erika da Silva Maciel, Juliana Antunes Galvão, Luciana Kimie Savay-da-Silva, Hellen Almeida Kato, Fernando Rodrigues Peixoto Quaresma, Jaqueline Girnos Sonati, Marilia Oetterer<br>6. High pressure technologies in dairy processing: quality maintenance and increase in consumption<br>Bruno Ricardo de Castro Leite Júnior, Miguel Meirelles de Oliveira, Marcelo Cristianini<br>7. Advances in non-thermal processing technologies for enhanced microbiological safety and quality of fresh fruit and juice products<br>Hafiz Muhammad Shahbaz, Jeong Un Kim, Sun-Hyoung Kim, Jiyong Park<br>8. Agroindustrial co-products as sources of novel functional ingredients<br>M. Lourdes Perez-Chabela and Annel M. Hernández-Alcántara <br>9. The contribution of bioactive peptides of whey to quality of food products<br>Tanja Krunic, Marica Rakin, Maja Bulatovic and Danica Zaric<br>10. Amino acids – carriers of foods nutritional and biological value<br>Fanny Ribarova<br>11. Strategy for the prediction, control and optimizing of the functional properties of food proteins: using statistical and chemometric tools<br>Sonia Esther Barberis, Héctor Luis Sturniolo, Laura Folguera and Jorge Federico Magallanes <br>12. Production of low alcohol beverages: Current status and perspectives<br>Loredana Liguori, Paola Russo, Donatella Albanese, Marisa Di Matteo<br>13. Dielectric Defrosting of Frozen Foods<br>Yvan Llave and Noboru Sakai<br>14. Role for value addition in processing foods of traditional varieties of grains<br>A. Sathya<br>15. Role of food product development in increased food consumption and value addition<br>Mian Kamran Sharif, Asna Zahid and Faiz-ul-Hassan Shah