Non thermal processing technologies meat (32 résultats)

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PAP. Etat : New. New Book. Shipped from UK. Established seller since 2000.

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Paperback. Etat : Brand New. 251 pages. 10.00x7.00x10.00 inches. In Stock.

Etat : New. Brand New! Fast Delivery This is an International Edition and ship within 24-48 hours. Deliver by FedEx and Dhl, & Aramex, UPS, & USPS and we do accept APO and PO BOX Addresses. Order can be delivered worldwide within 6-10 days and we do have flat rate for up to 2LB. Extra shipping charges will be requested if the Book weight is more than 5 LB. This Item May be shipped from India, United states & United Kingdom. Depending on your location and availability.…

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Hardcover. Etat : Brand New. 248 pages. 10.00x7.00x0.76 inches. In Stock.

N.A. Etat : New. ISBN:9781032171432.

Paperback. Etat : new. Paperback. Processed products obtained from meat, fish, and poultry play a predominant role ascribed to their nutritional profile and sensory characteristics. Usually, these products are highly perishable, and, therefore, the food industry used traditional thermal methods of heat processing in order to extend the stability of the product to the greatest extent. But this traditional method has several disadvantages including undesirable changes in organoleptic characteristics, denaturation of the good quality of animal proteins, and degradation of several nutritional components.Non-Thermal Processing Technologies for the Meat, Fish, and Poultry Industries addresses stability enhancement of meat-, fish-, and poultry-processed products by implementing a non-thermal approach. Currently, there are several innovative non-thermal processing techniques available that can be adopted for enhancing the safety quality of these foods. This book presents the various non-thermal processing techniques that can be successfully applied to this processing industry, including high-pressure processing, ultrasound, irradiation, and pulse electric fields. It explains how these processes can signifantly minimize quality changes without posing any threat to the consumer. These techniques can be replaced for traditional thermal processing techniques viz. roasting, frying, boiling, and grilling.This book benefits food scientists, food process engineers, academicians, students, and food industrial professionals by providing in-depth knowledge of non-thermal processing of foods for meat, fish, and poultry product quality retention as well as for efficient consumer acceptability. The text contains current and emerging trends in the use of non-thermal processing techniques for its application in these industries. This book describes in detail several innovative non-thermal processing techniques that can be adopted for enhancing the safety and quality of various meats, fish and poultry based food products. The various non-thermal processing techniques can minimize the quality changes significantly without posing any sorts of threat to the consumers. This item is printed on demand. Shipping may be from our UK warehouse or from our Australian or US warehouses, depending on stock availability.…

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Etat : New. Dieser Artikel ist ein Print on Demand Artikel und wird nach Ihrer Bestellung fuer Sie gedruckt. M. Selvamuthukumaran, PhD, is Associate Professor, School of Food Science &amp Post harvest Technology, Institute of Technology, Haramaya University, Dire Dawa, Ethiopia. He received his PhD in Food Science from the University of Mysore.…

Etat : New. Dieser Artikel ist ein Print on Demand Artikel und wird nach Ihrer Bestellung fuer Sie gedruckt. M. Selvamuthukumaran, PhD, is Associate Professor, School of Food Science &amp Post harvest Technology, Institute of Technology, Haramaya University, Dire Dawa, Ethiopia. He received his PhD in Food Science from the University of Mysore.…

Buch. Etat : Neu. This item is printed on demand - it takes 3-4 days longer - Neuware -Processed products obtained from meat, fish, and poultry play a predominant role ascribed to their nutritional profile and sensory characteristics. Usually, these products are highly perishable, and, therefore, the food industry used traditional thermal methods of heat processing in order to extend the stability of the product to the greatest extent. But this traditional method has several disadvantages including undesirable changes in organoleptic characteristics, denaturation of the good quality of animal proteins, and degradation of several nutritional components.Non-Thermal Processing Technologies for the Meat, Fish, and Poultry Industries addresses stability enhancement of meat-, fish-, and poultry-processed products by implementing a non-thermal approach. Currently, there are several innovative non-thermal processing techniques available that can be adopted for enhancing the safety quality of these foods. This book presents the various non-thermal processing techniques that can be successfully applied to this processing industry, including high-pressure processing, ultrasound, irradiation, and pulse electric fields. It explains how these processes can signifantly minimize quality changes without posing any threat to the consumer. These techniques can be replaced for traditional thermal processing techniques viz. roasting, frying, boiling, and grilling.This book benefits food scientists, food process engineers, academicians, students, and food industrial professionals by providing in-depth knowledge of non-thermal processing of foods for meat, fish, and poultry product quality retention as well as for efficient consumer acceptability. The text contains current and emerging trends in the use of non-thermal processing techniques for its application in these industries. 252 pp. Englisch. …

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