Innovative food processing technologies : a comprehensive review

"Food process engineering, a branch of both food science and chemical engineering, has evolved over the years since its inception and still is a rapidly changing discipline. While traditionally the main objective of food process engineering was preservation and stabilization, the focus today ha...

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Bibliographic Details
Other Authors: Knoerzer, Kai, (Editor), Muthukumarappan, Kasiviswanathan, (Editor)
Format: eBook
Language: English
Published: Amsterdam, The Netherlands : Elsevier, 2021.
Subjects:
Food industry and trade > Technological innovations.
Food > Preservation.
elektronické knihy
electronic books
ISBN: 9780128157824
0128157828
9780128157817
Physical Description: 1 online resource (3 volumes (2480 pages)) : illustrations (some colour).

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Table of contents

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003 OCoLC
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006 m o d
007 cr cn|||||||||
008 200903s2021 ne a ob 001 0 eng
040 |a AU@  |b eng  |e rda  |c AU@  |d OCLCO  |d OPELS  |d OCLCF  |d OPELS  |d CUV  |d OCLCO  |d OCLCQ  |d OCLCO  |d OCLCL 
020 |a 9780128157824  |q eBook 
020 |a 0128157828  |q eBook 
020 |z 9780128157817  |q hardcover 
035 |a (OCoLC)1193937016  |z (OCoLC)1357300031 
245 0 0 |a Innovative food processing technologies :  |b a comprehensive review /  |c Editors in Chief, Kai Knoerzer, Commonwealth Scientific and Industrial Research Organisation (CSIRO), Agriculture and Food; Werribee, Victoria, Australia and Kasiviswanathan Muthukumarappan, Distinguished Professor and Graduate Coordinator, Department of Agricultural and Biosystems Engineering, South Dakota State University. 
264 1 |a Amsterdam, The Netherlands :  |b Elsevier,  |c 2021. 
264 4 |c ©2021 
300 |a 1 online resource (3 volumes (2480 pages)) :  |b illustrations (some colour). 
336 |a text  |b txt  |2 rdacontent 
337 |a computer  |b c  |2 rdamedia 
338 |a online resource  |b cr  |2 rdacarrier 
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 "Food process engineering, a branch of both food science and chemical engineering, has evolved over the years since its inception and still is a rapidly changing discipline. While traditionally the main objective of food process engineering was preservation and stabilization, the focus today has shifted to enhance health aspects, flavour and taste, nutrition, sustainable production, food security and also to ensure more diversity for the increasing demand of consumers. The food industry is becoming increasingly competitive and dynamic, and strives to develop high quality, freshly prepared food products. To achieve this objective, food manufacturers are today presented with a growing array of new technologies that have the potential to improve, or replace, conventional processing technologies, to deliver higher quality and better consumer targeted food products, which meet many, if not all, of the demands of the modern consumer. These new, or innovative, technologies are in various stages of development, including some still at the R&D stage, and others that have been commercialised as alternatives to conventional processing technologies. Food process engineering comprises a series of unit operations traditionally applied in the food industry. One major component of these operations relates to the application of heat, directly or indirectly, to provide foods free from pathogenic microorganisms, but also to enhance or intensify other processes, such as extraction, separation or modification of components. The last three decades have also witnessed the advent and adaptation of several operations, processes, and techniques aimed at producing high quality foods, with minimum alteration of sensory and nutritive properties. Some of these innovative technologies have significantly reduced the thermal component in food processing, offering alternative nonthermal methods. Food Processing Technologies: A Comprehensive Review covers the latest advances in innovative and nonthermal processing, such as high pressure, pulsed electric fields, radiofrequency, high intensity pulsed light, ultrasound, irradiation and new hurdle technology. Each section will have an introductory article covering the basic principles and applications of each technology, and in-depth articles covering the currently available equipment (and/or the current state of development), food quality and safety, application to various sectors, food laws and regulations, consumer acceptance, advancements and future scope. It will also contain case studies and examples to illustrate state-of-the-art applications. Each section will serve as an excellent reference to food industry professionals involved in the processing of a wide range of food categories, e.g., meat, seafood, beverage, dairy, eggs, fruits and vegetable products, spices, herbs among others."--publisher's web page, viewed September 3, 2020. 
504 |a Includes bibliographical references and index. 
590 |a Knovel  |b Knovel (All titles) 
650 0 |a Food industry and trade  |x Technological innovations. 
650 0 |a Food  |x Preservation. 
655 7 |a elektronické knihy  |7 fd186907  |2 czenas 
655 9 |a electronic books  |2 eczenas 
700 1 |a Knoerzer, Kai,  |e editor. 
700 1 |a Muthukumarappan, Kasiviswanathan,  |e editor. 
776 0 8 |i Print version:  |t Innovative food processing technologies  |b First edition  |d Elsevier Academic Press, 2021  |z 9780128157817 
856 4 0 |u https://proxy.k.utb.cz/login?url=https://app.knovel.com/hotlink/toc/id:kpIFPTACR1/innovative-food-processing?kpromoter=marc  |y Full text 

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