Food Processing advances in non-thermal technologies.

Non-thermal operations in food processing are an alternative to thermal operations and similarly aimed at retaining the quality and organoleptic properties of food products. This volume covers different non-thermal processing technologies such as high-pressure processing, ultrasound, ohmic heating,...

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Bibliographic Details
Other Authors: Dash, Kshirod Kumar, (Editor), Chakraborty, Sourav, (Editor)
Format: Electronic
Language: English
Published: [S.l.] : CRC PRESS, 2021.
Subjects:
potravinářství
inovace
potravinářská technologie
food industry and trade
innovations
food technology
elektronické knihy
sborníky
electronic books
papers of several authors
ISBN: 9781003163213
9781000377682
9781000377729
9780367756109
Physical Description: 1 online zdroj

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080 |a 330.341.1  |2 MRF 
080 |a (0.034.2:08)   |2 MRF 
080 |a (082)  |2 MRF 
245 0 0 |a Food Processing  |h [electronic resource] :  |b advances in non-thermal technologies. 
260 |a [S.l.] :  |b CRC PRESS,  |c 2021. 
300 |a 1 online zdroj 
506 |a Plný text je dostupný pouze z IP adres počítačů Univerzity Tomáše Bati ve Zlíně nebo vzdáleným přístupem pro zaměstnance a studenty 
520 |a Non-thermal operations in food processing are an alternative to thermal operations and similarly aimed at retaining the quality and organoleptic properties of food products. This volume covers different non-thermal processing technologies such as high-pressure processing, ultrasound, ohmic heating, pulse electric field, pulse light, membrane processing, cryogenic freezing, nanofiltration, and cold plasma processing technologies. The book focuses both on fundamentals and on recent advances in non-thermal food processing technologies. It also provides information with the description and results of research into new emerging technologies for both the academy and industry. Key features: Presents engineering focus on non-thermal food processing technologies. Discusses sub-classification for recent trends and relevant industry information/examples. Different current research-oriented results are included as a key parameter. Covers high-pressure processing, pulse electric field, pulse light technology, irradiation, and ultrasonic techniques. Includes mathematical modeling and numerical simulations. Food Processing: Advances in Non-Thermal Technologies is aimed at graduate students, professionals in food engineering, food technology, and biological systems engineering.- Resumé vydavatel 
590 |a Taylor & Francis  |b Taylor & Francis All eBooks 
650 0 7 |a potravinářství  |7 ph124430  |2 czenas 
650 0 7 |a inovace  |7 ph121118  |2 czenas 
650 0 7 |a potravinářská technologie  |7 ph115836  |2 czenas 
650 0 9 |a food industry and trade  |2 eczenas 
650 0 9 |a innovations  |2 eczenas 
650 0 9 |a food technology  |2 eczenas 
655 7 |a elektronické knihy  |7 fd186907  |2 czenas 
655 7 |a sborníky  |7 fd163935  |2 czenas 
655 9 |a electronic books  |2 eczenas 
655 9 |a papers of several authors  |2 eczenas 
700 1 |a Dash, Kshirod Kumar,  |e editor. 
700 1 |a Chakraborty, Sourav,  |e editor. 
776 0 8 |i Print version:  |z 9781000377729 
776 0 8 |i Print version:  |z 0367756102  |z 9780367756109  |w (OCoLC)1203964399 
856 4 0 |u https://proxy.k.utb.cz/login?url=https://www.taylorfrancis.com/books/9781003163213  |y Plný text 
942 |2 udc 
992 |c EBOOK-TN  |c TAYLOR 
993 |x NEPOSILAT  |y EIZ 

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