Advances in Ultraviolet Light Technology for Non-thermal Processing of Liquid Foods

Novel Thermal and Non-Thermal Technologi

Novel Thermal and Non-Thermal Technologies for Fluid Foods || Ultraviolet and Pulsed Light Processing of Fluid Foods

✍ Gómez-López, Vicente M. 📂 Article 📅 2012 🏛 Elsevier 🌐 English ⚖ 986 KB

Food processing is the step of the food chain that principally affects a food's physical or biochemical properties, along with determining the safety and shelf life of the product. This book provides a comprehensive overview of innovations in non-thermal technologies specifically for fluid foods, r

Novel Thermal and Non-Thermal Technologi

Novel Thermal and Non-Thermal Technologies for Fluid Foods || Ozone Processing of Fluid Foods

✍ Patil, S. 📂 Article 📅 2012 🏛 Elsevier 🌐 English ⚖ 493 KB

Food processing is the step of the food chain that principally affects a food's physical or biochemical properties, along with determining the safety and shelf life of the product. This book provides a comprehensive overview of innovations in non-thermal technologies specifically for fluid foods, r

Novel Thermal and Non-Thermal Technologi

Novel Thermal and Non-Thermal Technologies for Fluid Foods || High-Pressure Processing of Fluid Foods

✍ Gupta, Rockendra 📂 Article 📅 2012 🏛 Elsevier 🌐 English ⚖ 231 KB

Food processing is the step of the food chain that principally affects a food's physical or biochemical properties, along with determining the safety and shelf life of the product. This book provides a comprehensive overview of innovations in non-thermal technologies specifically for fluid foods, r

Novel Thermal and Non-Thermal Technologi

Novel Thermal and Non-Thermal Technologies for Fluid Foods || Fluid Dynamics in Novel Thermal and Non-Thermal Processes

✍ Delgado, Antonio 📂 Article 📅 2012 🏛 Elsevier 🌐 English ⚖ 692 KB

Food processing is the step of the food chain that principally affects a food's physical or biochemical properties, along with determining the safety and shelf life of the product. This book provides a comprehensive overview of innovations in non-thermal technologies specifically for fluid foods, r

Novel Thermal and Non-Thermal Technologi

Novel Thermal and Non-Thermal Technologies for Fluid Foods || Fluid Rheology in Novel Thermal and Non-Thermal Processes

✍ Cullen, P.J. 📂 Article 📅 2012 🏛 Elsevier 🌐 English ⚖ 937 KB

Food processing is the step of the food chain that principally affects a food's physical or biochemical properties, along with determining the safety and shelf life of the product. This book provides a comprehensive overview of innovations in non-thermal technologies specifically for fluid foods, r

Environmental impact of novel thermal an

Environmental impact of novel thermal and non-thermal technologies in food processing

✍ R.N. Pereira; A.A. Vicente 📂 Article 📅 2010 🏛 Elsevier Science 🌐 English ⚖ 227 KB