Articles liés à Chemistry of Thermal and Non-Thermal Food Processing...

Chemistry of Thermal and Non-Thermal Food Processing Technologies - Couverture souple

 
9780443221828: Chemistry of Thermal and Non-Thermal Food Processing Technologies
Couverture souple
ISBN 10 : 0443221820 ISBN 13 : 9780443221828
Editeur : Academic Press, 2024

Synopsis

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.

Les informations fournies dans la section « Synopsis » peuvent faire référence à une autre édition de ce titre.

À propos des auteurs

Brijesh K Tiwari is a principal research officer at TEAGASC and adjunct Professor at University College Dublin, Ireland. He obtained his Master's degree at the Central Food Technological Research Institute (India) in 2003, and his PhD at the University College of Dublin (Ireland) in 2009. He leads a team of 6 postdoctoral researchers/Research officers and 14 PhDs in the area of novel food processing technologies. His research output includes over 200 peer-reviewed research publications and over 100 book chapters. He has also co-edited 14 books and is a book series editor for IFST Advances in Food Science book series. He is currently the Editor-in-chief of the Journal of Food Processing and Preservation.

Mysore Lokesh Bhavya is a Marie Slodowska-Curie Career-Fit PLUS Fellow, Department of Food Chemistry and Technology at Teagasc Food Research Centre, Ashtown, Ireland and has doctorate degree (Food Science) from Central Food Technological Research Institute (CSIR-CFTRI), Mysuru, India. She has worked on various green non-thermal techniques such as ultrasound, supercritical CO2 extraction and light based technologies. She has also worked in the field of food microbiology, biopesticides, flavor science and drying of fresh produce. She has published 12 peer reviewed journals, two book chapters and one review paper with high impact factor and citations.

Les informations fournies dans la section « A propos du livre » peuvent faire référence à une autre édition de ce titre.

Éditeur
Academic Press
Date d'édition
2024
Langue
anglais
ISBN 10 
0443221820
ISBN 13 
9780443221828
Reliure
Broché
Nombre de pages
534
Éditeur
K Tiwari
Coordonnées du fabricant
Academic Press
https://shop.elsevier.com/

230 PARK AVENUE, SUITE 800
NY
NY
10169
Etats-Unis
Personne responsable
Barbara Criscuolo
b.criscuolo@lswr.it

Via Spadolini, 7
Milano
20141
Italie