Chemistry of Thermal and Non-Thermal Food Processing Technologies – PDF/EPUB Version Downloadable
Author(s): Brijesh K Tiwari, Mysore Lokesh Bhavya
Publisher: Academic Press
ISBN: 9780443221828
Edition:
$49,99
Delivery: This can be downloaded Immediately after purchasing.
Version: Only PDF Version.
Compatible Devices: Can be read on any device (Kindle, NOOK, Android/IOS devices, Windows, MAC)
Quality: High Quality. No missing contents. Printable
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Description
Chemistry of Thermal and Non-Thermal Food Processing Technologies provides the latest information to the food science community about the chemistry of emerging food processing technologies, including the fundamentals, recent trends, chemistry aspects in terms of quality parameters, and microbial inactivation for each technology. 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, ionizing radiation processing, among others. All 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; and degradation mechanisms.
- Covers the chemistry aspect of novel food processing technologies
- Includes chemical constituents associated with food quality and nutritional properties of food
- Brings fundamental, recent trends, and chemistry aspects in terms of quality parameters and microbial inactivation
