Food processing for increased quality and consumption:
"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 emphasizi...
Gespeichert in:
| Weitere Verfasser: | , |
|---|---|
| Format: | Elektronisch E-Book |
| Sprache: | English |
| Veröffentlicht: |
London
Academic Press
[2018]
|
| Schriftenreihe: | Handbook of food bioengineering
v. 18 |
| Schlagworte: | |
| Online-Zugang: | FAW01 Volltext Volltext Volltext |
| Zusammenfassung: | "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. Examines different frying techniques, dielectric defrosting, high pressure processing, and moreProvides techniques to improve the quality and sensory aspects of foodsIncludes processing techniques for meat, fish, fruit, alcohol, yogurt and wheyOutlines techniques for fresh, cured and frozen foodsPresents processing methods to improve the nutritional value of foods"-- |
| Beschreibung: | Includes bibliographical references and index |
| Beschreibung: | 1 online resource (xxvi, 498 pages) illustrations |
| ISBN: | 9780128114995 0128114991 |
Internformat
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Datensatz im Suchindex
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| dewey-full | 338.47664 |
| dewey-hundreds | 300 - Social sciences |
| dewey-ones | 338 - Production |
| dewey-raw | 338.47664 |
| dewey-search | 338.47664 |
| dewey-sort | 3338.47664 |
| dewey-tens | 330 - Economics |
| discipline | Wirtschaftswissenschaften |
| format | Electronic eBook |
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| id | DE-604.BV045383053 |
| illustrated | Illustrated |
| indexdate | 2024-07-10T08:16:39Z |
| institution | BVB |
| isbn | 9780128114995 0128114991 |
| language | English |
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| oclc_num | 1031374250 |
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| owner | DE-1046 |
| owner_facet | DE-1046 |
| physical | 1 online resource (xxvi, 498 pages) illustrations |
| psigel | ZDB-33-ESD ZDB-33-EBS ZDB-33-ESD FAW_PDA_ESD |
| publishDate | 2018 |
| publishDateSearch | 2018 |
| publishDateSort | 2018 |
| publisher | Academic Press |
| record_format | marc |
| series2 | Handbook of food bioengineering |
| spelling | Food processing for increased quality and consumption edited by Alexandru Mihai Grumezascu, Alina Maria Holban London Academic Press [2018] 1 online resource (xxvi, 498 pages) illustrations txt rdacontent c rdamedia cr rdacarrier Handbook of food bioengineering v. 18 Includes bibliographical references and index "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. Examines different frying techniques, dielectric defrosting, high pressure processing, and moreProvides techniques to improve the quality and sensory aspects of foodsIncludes processing techniques for meat, fish, fruit, alcohol, yogurt and wheyOutlines techniques for fresh, cured and frozen foodsPresents processing methods to improve the nutritional value of foods"-- BUSINESS & ECONOMICS / Industries / General bisacsh Food industry and trade / Technological innovations fast Food industry and trade Technological innovations Grumezescu, Alexandru Mihai edt Holban, Alina Maria edt Erscheint auch als Druck-Ausgabe 9780128114476 Erscheint auch als Druck-Ausgabe 0128114479 https://www.sciencedirect.com/science/book/9780128114476 Verlag URL des Erstveröffentlichers Volltext http://www.sciencedirect.com/science/book/9780128114476 Verlag URL des Erstveröffentlichers Volltext http://library.smu.ca:2048/login?url=https://www.sciencedirect.com/science/book/9780128114476 Verlag URL des Erstveröffentlichers Volltext |
| spellingShingle | Food processing for increased quality and consumption BUSINESS & ECONOMICS / Industries / General bisacsh Food industry and trade / Technological innovations fast Food industry and trade Technological innovations |
| title | Food processing for increased quality and consumption |
| title_auth | Food processing for increased quality and consumption |
| title_exact_search | Food processing for increased quality and consumption |
| title_full | Food processing for increased quality and consumption edited by Alexandru Mihai Grumezascu, Alina Maria Holban |
| title_fullStr | Food processing for increased quality and consumption edited by Alexandru Mihai Grumezascu, Alina Maria Holban |
| title_full_unstemmed | Food processing for increased quality and consumption edited by Alexandru Mihai Grumezascu, Alina Maria Holban |
| title_short | Food processing for increased quality and consumption |
| title_sort | food processing for increased quality and consumption |
| topic | BUSINESS & ECONOMICS / Industries / General bisacsh Food industry and trade / Technological innovations fast Food industry and trade Technological innovations |
| topic_facet | BUSINESS & ECONOMICS / Industries / General Food industry and trade / Technological innovations Food industry and trade Technological innovations |
| url | https://www.sciencedirect.com/science/book/9780128114476 http://www.sciencedirect.com/science/book/9780128114476 http://library.smu.ca:2048/login?url=https://www.sciencedirect.com/science/book/9780128114476 |
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