| 书目名称 | Effect of Emerging Processing Methods on the Food Quality |
| 副标题 | Advantages and Chall |
| 编辑 | Shahin Roohinejad,Mohamed Koubaa,Kumar Mallikarjun |
| 视频video | |
| 概述 | Extensively covers the novel and innovative technologies used in the food and beverage industries in order to provide safe and healthy foods for consumers.Presents an in-depth analysis of emerging pro |
| 图书封面 |  |
| 描述 | .This text comprehensively covers novel, innovative technologies used in the food and beverage industries in order to provide safe and healthy foods for consumers. The research provided in these chapters aims to show that the traditional pasteurization and commercial sterilization of foods result in unacceptable quality and nutrient retention, creating an important need for alternative methods used to minimize undesirable reactions such as thermal decomposition or degradation. Emerging processing methods to minimize heat induced alterations in foods and their applications are covered in-depth, demonstrating that these methods are useful not only for the inactivation of microorganisms and enzymes but also for improving the yield and development of ingredients and marketable foods with higher quality and better nutritional characteristics. ..Effect of Emerging Processing Methods on the Food Quality: Advantages and Challenges. not only covers the advantagesof using innovative processing methods, but also the disadvantages and challenges of using these techniques on food quality. Each chapter focuses on a different emerging processing technique, breaking down the sensory, textural and |
| 出版日期 | Book 2019 |
| 关键词 | Non-thermal Food Processing; Food Quality Assurance; Meat Product Processing; Dairy Product Processing; |
| 版次 | 1 |
| doi | https://doi.org/10.1007/978-3-030-18191-8 |
| isbn_softcover | 978-3-030-18193-2 |
| isbn_ebook | 978-3-030-18191-8 |
| copyright | Springer Nature Switzerland AG 2019 |
发表于 2025-3-21 18:47:33
