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Anotace knihy

Chemistry of Thermal and Non-Thermal Food Processing Technologies provides the latest information to food science community about the chemistry of emerging food processing technologies. The fundamental, recent trends, chemistry aspect in terms of quality parameters and microbial inactivation for each technology are the main aim of this book. Divided in 4 sections, the book focus on a range of emerging technologies, such as microwave processing of food, radio frequency processing, infrared processing, ohmic heating, drying technologies, ionising radiation processing, among others. All the chapters include the following common features: principle, scope and mechanisms; effect on macromolecules (proteins, lipids, carbohydrates); effect on bioactives (Vitamins, minerals, bioactive agents); chemistry of microbial inactivation; degradation mechanisms. Academics and researchers in the area of Food Science and Technology, as well as related areas, will find the latest developments about the application of each technology as well as the current needs and opportunities to advance the knowledge in this field of research. Master and Ph.D. candidates will also be able to use this source of information to know more about the chemistry aspects in terms of its effect on macromolecules and bioactives. Covers the chemistry aspect of novel food processing technologiesIncludes chemical constituents associated with food quality and nutritional properties of foodBrings fundamental, recent trends, chemistry aspect in terms of quality parameters and microbial inactivation

Parametry knihy

Zařazení knihy Knihy v angličtině Technology, engineering, agriculture Mechanical engineering & materials Mechanical engineering

• Plný název: Chemistry of Thermal and Non-Thermal Food Processing Technologies
• Autor: Brijesh K Tiwari, Mysore Lokesh Bhavya
• Jazyk: Angličtina
• Vazba: Brožovaná
• Počet stran: 400
• EAN: 9780443221828
• ISBN: 0443221820
• ID: 44695646
• Rozměry: 229 × 151 mm
• Datum vydání: 01. September 2024

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