Food process engineering: emerging trends in research and their applications / Murlidhar Meghwal (2021)

Public ISBD Titre : Food process engineering: emerging trends in research and their applications Type de document : Ouvrage Auteurs : Murlidhar Meghwal, Auteur ; Megh R. Goyal, Auteur Editeur : Oakville : Apple Academic Press Année de publication : 2021 Collection : Innovations in agricultural & biological engineering Importance : 401 p ISBN/ISSN/EAN : 978-1-77463-703-6 Langues : Anglais (eng) Catégories : [Motbis 2025] congélation [Motbis 2025] conservation des aliments [Motbis 2025] risque alimentaire [Motbis 2025] séchage [Motbis 2025] technologie de conservation : agroalimentaire [Motbis 2025] technologie des aliments Index. décimale : RA-0 Généralités Note de contenu : PART I: EMERGING TRENDS AND TECHNOLOGIES IN FOOD PROCESSING 1. Trends in Food Packaging Technology 2. Emerging Technology Based Drying: Food and Feed Products 3. Application of Emerging Technologies for Freezing and Thawing of Foods 4. Principles of Novel Freezing and Thawing Technologies for Food Application 5. Overview of Applications of Dryers for Foods: Industrial, Solar, Novel, and Infrared PART II: ULTRASONIC TREATMENT OF FOODS 6. Ultrasonic-Assisted Derivatization of Fatty Acids from Edible Oils and Determination by GC-MS 7. Principles of Ultrasonic Technology for Treatment of Milk and Milk Products PART III: FOODS FOR SPECIFIC NEEDS 8. Natural Food Colors: A Technical Insight 9. Potential Use of Pseudocereals: Buckwheat, Quinoa and Amaranth 10. Nutracetical and Functional Foods for Cardiovascular Health PART VI: FOOD PRESERVATION 11. Natural Antioxidant during Frying: Food Industry Perspective PART V: FOOD HAZARDS AND THEIR CONTROLS 12. Hazard Analyses Critical Control Point Program 13. Antibiotics in Food Producing Animals and Resistance Hazards Food process engineering: emerging trends in research and their applications [Ouvrage] / Murlidhar Meghwal, Auteur ; Megh R. Goyal, Auteur . - Oakville : Apple Academic Press, 2021 . - 401 p. - (Innovations in agricultural & biological engineering) . ISBN : 978-1-77463-703-6 Langues : Anglais (eng) Catégories : [Motbis 2025] congélation [Motbis 2025] conservation des aliments [Motbis 2025] risque alimentaire [Motbis 2025] séchage [Motbis 2025] technologie de conservation : agroalimentaire [Motbis 2025] technologie des aliments Index. décimale : RA-0 Généralités Note de contenu : PART I: EMERGING TRENDS AND TECHNOLOGIES IN FOOD PROCESSING 1. Trends in Food Packaging Technology 2. Emerging Technology Based Drying: Food and Feed Products 3. Application of Emerging Technologies for Freezing and Thawing of Foods 4. Principles of Novel Freezing and Thawing Technologies for Food Application 5. Overview of Applications of Dryers for Foods: Industrial, Solar, Novel, and Infrared PART II: ULTRASONIC TREATMENT OF FOODS 6. Ultrasonic-Assisted Derivatization of Fatty Acids from Edible Oils and Determination by GC-MS 7. Principles of Ultrasonic Technology for Treatment of Milk and Milk Products PART III: FOODS FOR SPECIFIC NEEDS 8. Natural Food Colors: A Technical Insight 9. Potential Use of Pseudocereals: Buckwheat, Quinoa and Amaranth 10. Nutracetical and Functional Foods for Cardiovascular Health PART VI: FOOD PRESERVATION 11. Natural Antioxidant during Frying: Food Industry Perspective PART V: FOOD HAZARDS AND THEIR CONTROLS 12. Hazard Analyses Critical Control Point Program 13. Antibiotics in Food Producing Animals and Resistance Hazards

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