Titlebook: Effect of Emerging Processing Methods on the Food Quality; Advantages and Chall Shahin Roohinejad,Mohamed Koubaa,Kumar Mallikarjun Book 201

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https://doi.org/10.1007/978-3-030-18191-8Non-thermal Food Processing; Food Quality Assurance; Meat Product Processing; Dairy Product Processing;

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978-3-030-18193-2Springer Nature Switzerland AG 2019

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Cytogenetics of Rye (Secale Spp.)ctionality and healthiness of foods and ingredients or creating novel food structures, knowledge is needed regarding their impact on key food constituents such as proteins, lipids, carbohydrates, bioactive and flavor compounds, as well as on product microstructure. The successful application of the

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Greg M. Delgoffe,Dario A. A. Vignali of the novel technologies that in a very short time rapidly found evolution and implementation in various food industry processes and commercial products. Some of the mentioned food processes in which ultrasound finds its application include drying, freezing, homogenization, sterilization, extracti

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