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Innovation in food engineering : new techniques and products

Author: Maria Laura Passos; Claudio P Ribeiro
Publisher: Boca Raton, FL : CRC Press, 2010.
Series: Contemporary food engineering.
Edition/Format:   eBook : Document : EnglishView all editions and formats
Summary:

Offers an overview of modern processing technologies. This book highlights their use to develop food products and ingredients that meet consumers increased demands for quality and safety. Each  Read more...

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Genre/Form: Electronic books
Additional Physical Format: Print version:
Innovation in food engineering.
Boca Raton, FL : CRC Press, 2010
(DLC) 2009015258
(OCoLC)213318305
Material Type: Document, Internet resource
Document Type: Internet Resource, Computer File
All Authors / Contributors: Maria Laura Passos; Claudio P Ribeiro
ISBN: 9781420086072 1420086073 9781420086065 1420086065 9781466531468 1466531460
OCLC Number: 500683261
Description: 1 online resource (xxxiv, 721 pages) : illustrations.
Contents: Innovative TechniquesOpportunities and Challenges in Nonthermal Processing ofFoods, N.K. RastogiTrends in Breadmaking: Low andSubzero, C.M. RosellBiotechnological Tools to Produce Natural Flavors and Methodsto Authenticate Their Origin, E.Brenna, G. Fronza, C. Fuganti, F.G. Gatti, and S. SerraApplication of Solid-State Fermentation to FoodIndustry, M.A. Longo and M.A.SanromanMembrane Processing for the Recovery of BioactiveCompounds in Agro-Industries, S.Velizarov and J.G. CrespoRecent Advances in Fruit-Juice ConcentrationTechnology, C.P. Ribeiro Jr., P.L.C. Lage, andC. P. BorgesEncapsulation Technologies for Modifying FoodPerformance, M. Ines Re,M.H.A. Santana, and M.A. d'AvilaPerspectives of Fluidized Bed Coating in the FoodIndustry, F. Depypere, J.G. Pieters, andK. DewettinckSpray Drying and Its Application in Food Processing, H.L.Xin and A.S. MujumdarSuperheated-Steam Drying Applied in Food Engineering,S. Prachayawarakorn and S. SoponronnaritDrying of Tropical Fruit Pulps: An AlternativeSpouted-Bed Process, M. de FatimaMedeiros, J.S. Souza, O.L.S. Alsina, and S.C.S. RochaApplication of Hybrid Technology Using Microwaves forDrying and Extraction, U.S. Shivhare, V.Orsat, and G.S. Vijaya RaghavanVacuum Frying Technology, L.P. Fan, M.Zhang, and A.S. MujumdarAseptic Packaging of Food-Basic Principlesand New Developments Concerning Decontamination Methods forPackaging Materials, P. Muranyi, J. Wunderlich, and O. FrankenControlled and Modified Atmosphere Packaging of FoodProducts, D. O'BeirneLatest Developments and Future Trends in FoodPackaging and Biopackaging, J.M. Lagaron andA. Lopez-RubioNew Materials, Products, and AdditivesBiodegradable Films Based on Biopolymers for FoodIndustries, A.C. de Souza, C.Ditchfield, and C.C. TadiniGoat Milk Powder Production in SmallAgro-Cooperatives, U.K.L. Medeiros, M. deFatima Medeiros, and M.L. PassosMeat Products as Functional Foods, J.Fernandez Lopez and J.A.Perez AlvarezProbiotics and Prebiotics in Fermented DairyProducts, G. Vinderola, C. Gonzalez de losReyes-Gavilan,and J. ReinheimerUses of Whole Cereals and Cereal Components for theDevelopment of Functional Foods, D.Charalampopoulos, S.S. Pandiella, and C. Webb Advances in Development of Fat Replacersand Low-Fat Products, J.R. DanielBiosurfactants as Emerging Additives in FoodProcessing, D.M. Guimaraes Freire, L. Vieira deAraujo, F.de Araujo Kronemberger, and M. NitschkeIndex
Series Title: Contemporary food engineering.
Responsibility: edited by Maria Laura Passos, Claudio P. Ribeiro.

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