Food Processing for Increased Quality and Consumption

Food Processing for Increased Quality and Consumption（Handbook of Food Bioengineering）

替代品和替代食品卷18
食品科学技术基础学科

原价：

￥ 1538.00

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优惠

平台大促低至8折优惠

发货周期：预计4-6周发货

作者

Grumezescu, Alexandru

出版社

Academic Press

出版时间

2018年03月01日

装帧

平装

ＩＳＢＮ

9780128114476

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页码

472

语种

英文

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暂无评分

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图书简介

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.

1. Food Processing for Increasing Consumption: the case of Legumes Geetanjali Kaushik, Poonam Singhal, and Shivani Chaturvedi 2. Emerging food processing technologies: an overview Gargi Ghoshal 3. Approach of food technologies for preservation and enrichment of bioactive compounds, improving the organoleptic properties Guillermo Petzold, Jorge Moreno, Maria Pia Gianelli, Fabiola Cerda, Karla Mella, Pamela Zuniga, and Patricio Orellana 4. Cutting Automation in Food Processing Debao Zhou, Gary McMurray, Wayne Daley, Jing Bai, Shufang Wang 5. The perception of consumers vis-a-vis tracked fish measured via electronic instrument Erika da Silva Maciel, Juliana Antunes Galvao, Luciana Kimie Savay-da-Silva, Hellen Almeida Kato, Fernando Rodrigues Peixoto Quaresma, Jaqueline Girnos Sonati, Marilia Oetterer 6. High pressure technologies in dairy processing: quality maintenance and increase in consumption Bruno Ricardo de Castro Leite Junior, Miguel Meirelles de Oliveira, Marcelo Cristianini 7. Advances in non-thermal processing technologies for enhanced microbiological safety and quality of fresh fruit and juice products Hafiz Muhammad Shahbaz, Jeong Un Kim, Sun-Hyoung Kim, Jiyong Park 8. Agroindustrial co-products as sources of novel functional ingredients M. Lourdes Perez-Chabela and Annel M. Hernandez-Alcantara 9. The contribution of bioactive peptides of whey to quality of food products Tanja Krunic, Marica Rakin, Maja Bulatovic and Danica Zaric 10. Amino acids - carriers of foods nutritional and biological value Fanny Ribarova 11. Strategy for the prediction, control and optimizing of the functional properties of food proteins: using statistical and chemometric tools Sonia Esther Barberis, Hector Luis Sturniolo, Laura Folguera and Jorge Federico Magallanes 12. Production of low alcohol beverages: Current status and perspectives Loredana Liguori, Paola Russo, Donatella Albanese, Marisa Di Matteo 13. Dielectric Defrosting of Frozen Foods Yvan Llave and Noboru Sakai 14. Role for value addition in processing foods of traditional varieties of grains A. Sathya 15. Role of food product development in increased food consumption and value addition Mian Kamran Sharif, Asna Zahid and Faiz-ul-Hassan Shah

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