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Non-Thermal Processing Technologies for the Grain Industry

TaschenbuchKartoniert, Paperback
292 Seiten
Englisch
Taylor & Francis Ltderscheint am08.10.2024
With thermal processing significantly affecting food quality, diminishing nutrients, and altering texture of the products, food companies are looking to non-thermal processes to deliver a higher quality more wholesome food products to the market. This book covers such non-thermal processing techniques employed in grain processing industries.mehr
Verfügbare Formate
BuchGebunden
EUR228,50
TaschenbuchKartoniert, Paperback
EUR83,00
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EUR87,99
E-BookPDF0 - No protectionE-Book
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Produkt

KlappentextWith thermal processing significantly affecting food quality, diminishing nutrients, and altering texture of the products, food companies are looking to non-thermal processes to deliver a higher quality more wholesome food products to the market. This book covers such non-thermal processing techniques employed in grain processing industries.
Details
ISBN/GTIN978-0-367-62516-0
ProduktartTaschenbuch
EinbandartKartoniert, Paperback
Erscheinungsjahr2024
Erscheinungsdatum08.10.2024
Seiten292 Seiten
SpracheEnglisch
MasseBreite 178 mm, Höhe 254 mm
Artikel-Nr.17324823

Inhalt/Kritik

Inhaltsverzeichnis
ContentsPreface viiAbout the Editor iContributors xi1 Recent Advances in Non-Thermal Food Processing Technologyfor Grain Industries 1Yadigar Seyfi, Gökçen BaykuÅ and Sevcan Unluturk2 Current Trends in the Use of Pulsed Electric Fields for QualityRetention in Grain-Based Beverages 35Pervin Basaran3 Innovative Approaches in High-Pressure Processing for theExtraction of Antioxidants from Grains 65Zehra Gulsunoglu-Konuskan, Zeynep Tacer-Caba and Meral Kilic-Akyilmaz4 Applications of Cold Plasma Technology in Grain Processing 95Kirty Pant, Mamta Thakur and Vikas Nanda5 Ultrasonic Applications in Bakery and Snack FoodProcessing Industries 121Esra Dogu-Baykut, Celale Kirkin and Meral Kilic-Akyilmaz6 Application of Ozone Technology for Grain Processing Industries 153Gabriela John Swamy and Kasiviswanathan Muthukumarappan7 Effects of an Oscillating Magnetic Field on the Stability of StoredGrain Produce 171M. Selvamuthukumaran8 Grain-Based Functional Food Production 181Sultan Arslan-Tontul9 Effects of Dense Phase CO2 Application on Microbial Stability inGrain-Based Beverages and Food Products 193M. Selvamuthukumaran10 Packaging Requirements for Non-Thermal ProcessedGrain-Based Foods 199Nese Basaran-Akgul11 Impact of Organoleptic and Consumer Acceptability forNon-Thermally Processed Grain-Based Food Products 223Esra Dogu-Baykut and Celale Kirkin12 Safety Issues for Non-Thermal Food Processing Applicationsin Grain Industries 253Aysegul Mutlu-Ingok, Dilara Devecioglu, Dilara Nur Dikmetas andFunda Karbancioglu-GulerIndex 285mehr

Autor

M. Selvamuthukumaran is Associate Professor and Head of the Department of Food Technology at the Hindustan Institute of Technology and Science, Chennai, India. He was a visiting Professor at Haramaya University, School of Food Science and Postharvest Technology, Institute of Technology, Dire Dawa, Ethiopia. He earned his Ph.D. in Food Science from the Defence Food Research Laboratory affiliated with the University of Mysore, India. His core area of research is the processing of underutilized fruits for the development of antioxidant-rich functional food products. He has transferred several technologies to Indian firms as an outcome of his research work. He has received several awards and citations for his research work, published several international papers and book chapters in the area of antioxidants and functional foods, and guided several national and international postgraduate students in the area of food science and technology.