Food processing : recent developments /

Sustained developments in various branches of science and technology have resulted in considerable improvements in food processing methods. These new processing technologies have in turn contributed to enhancement of the quality and acceptability of foods. The aim of this book is to assemble, for ha...

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Detalles Bibliográficos
Clasificación:Libro Electrónico
Otros Autores: Gaonkar, Anilkumar G., 1954-
Formato: Electrónico eBook
Idioma:Inglés
Publicado: New York : Elsevier, 1995.
Temas:
Food industry and trade.
Aliments > Traitement.
TECHNOLOGY & ENGINEERING > Food Science.
Food industry and trade
Procestechnologie.
Levensmiddelen.
Food > Processing
Acceso en línea:Texto completo
Tabla de Contenidos:
  • Cover
  • Contents
  • Foreword
  • Preface
  • Contributors
  • Chapter 1. Applications of NMR Imaging in Processing of Foods
  • Chapter 2. The Use of Nuclear Magnetic Resonance for On Line Process Control and Quality Assurance
  • Chapter 3. On-line Quality Control: Advances in Sensor Technology
  • Chapter 4. Ultrasonics in Food Processing
  • Chapter 5. New Methodology Using Synchrotron Radiation to Characterize Fast Events in Food Processing
  • Chapter 6. New Developments in Membrane Processing
  • Chapter 7. Applications of Microporous Glass Membranes: Membrane Emulsification
  • Chapter 8. Separation Processes for Biotechnology in the Food Industry
  • Chapter 9. Advances in High Pressure Food Processing Technology in Japan
  • Chapter 10. Recent Progress in Aseptic Processing of Food
  • Chapter 11. The Use of Ionizing Radiation in the Preservation of Food
  • Chapter 12. Emerging-Freezing Technologies
  • Chapter 13. Role of Extrusion in Food Processing
  • Chapter 14. Progress in Extraction Technology Related to Food Processing
  • Index
  • Last Page.

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