Chemistry of Thermal and Non-Thermal Food Processing Technologies
Brijesh K Tiwari editor Mysore Lokesh Bhavya editor
Format:Paperback
Publisher:Elsevier Science Publishing Co Inc
Publishing:29th Nov '24
£115.00
This title is due to be published on 29th November, and will be despatched as soon as possible.
Chemistry of Thermal and Non-Thermal Food Processing Technologies provides the latest information to the food science community about the chemistry of emerging food processing technologies, including the fundamentals, recent trends, chemistry aspects in terms of quality parameters, and microbial inactivation for each technology. Divided in 4 sections, the book focus on a range of emerging technologies, such as microwave processing of food, radio frequency processing, infrared processing, ohmic heating, drying technologies, ionizing radiation processing, among others. All chapters include the following common features: principle, scope and mechanisms; effect on macromolecules (proteins, lipids, carbohydrates); effect on bioactives (Vitamins, minerals, bioactive agents); chemistry of microbial inactivation; and degradation mechanisms.
ISBN: 9780443221828
Dimensions: unknown
Weight: 450g
400 pages