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Green food processing techniques : preservation, transformation and extraction

Author: Farid Chémat; Eugène Vorobiev
Publisher: London ; San Diego, CA : Academic Press, [2019]
Edition/Format:   eBook : Document : EnglishView all editions and formats
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Genre/Form: Electronic books
Additional Physical Format: Print version:
Chemat, Farid.
Green Food Processing Techniques : Preservation, Transformation and Extraction.
San Diego : Elsevier Science & Technology, ©2019
Material Type: Document, Internet resource
Document Type: Internet Resource, Computer File
All Authors / Contributors: Farid Chémat; Eugène Vorobiev
ISBN: 9780128154434 0128154438
OCLC Number: 1111941578
Description: 1 online resource
Contents: <P>1. Green Food Processing: concepts, strategies and tools 2. Ultrasound technology for processing, preservation and extraction 3. Supercritical fluid processing and extraction of food 4. High hydrostatic pressure processing of foods 5. High pressure homogenisation in food processing 6. Ohmic heating for preservation, transformation and extraction 7. Pressure hot water processing of food and natural products 8. Instant Controlled pressure drop technology in food processes 9. Membrane separation in food processing 10. Enzyme-assisted food preservation, transformation and extraction 11. Use of Magnetic Fields as a Nonthermal Technology for food processing 12. Extrusion in processing and extraction of food 13. Gas-assisted mechanical processing 14. Mechanochemical assisted processing: A novel, efficient, eco-friendly technology 15. Encapsulation Technologies for Active Food Ingredients and Food Processing 16. Essential Oils for Preserving Perishable Foods: Possibilities and Limitations 17. Food Irradiation --
From Research to Commercial Application 18. Pulsed light as new treatment to maintain physical and nutritional quality of food products 19. Pulsed Electric Field in processing of food products 20. Cold plasma in food processing</p>
Responsibility: edited by Farid Chemat, Eugene Vorobiev.

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