Author: Panagiotis Evagelos AthanasopoulosPublisher:
ISBN:
Category : Cherry
Languages : en
Pages : 214
Book Description
Kinetics of Thermal Inactivation of Polygalacturonase in Spent Cherry Brines
Author: Panagiotis Evagelos AthanasopoulosPublisher:
ISBN:
Category : Cherry
Languages : en
Pages : 214
Book Description
Thermal Inactivation of Poly[g]alacturonase in a Helically Coiled Heat Exchanger
![Thermal Inactivation of Poly[g]alacturonase in a Helically Coiled Heat Exchanger PDF](https://books.google.com/books/content/images/frontcover/l4KKrgHpKTAC?fife=w80-h100)
Author: Peter MintziasPublisher:
ISBN:
Category : Cherry brine
Languages : en
Pages : 210
Book Description
Witthayāsān Kasētsārt
Author: Food Science and Technology Abstracts
Author: Publisher:
ISBN:
Category : Food industry and trade
Languages : en
Pages : 1086
Book Description
Monthly. References from world literature of books, about 1000 journals, and patents from 18 selected countries. Classified arrangement according to 18 sections such as milk and dairy products, eggs and egg products, and food microbiology. Author, subject indexes.
Recent Developments in High Pressure Processing of Foods
Author: Navin K RastogiPublisher: Springer Science & Business Media
ISBN: 1461470552
Category : Technology & Engineering
Languages : en
Pages : 130
Book Description
Features a Foreword by Dr. Dietrich Knorr. Fruit processing and preservation technologies must ensure fresh-like characteristics in foods while providing an acceptable and convenient shelf life, as well as assuring safety and nutritional value. Processing technologies include a wide range of methodologies to inactivate microorganisms, improve quality and stability, and preserve and minimize changes of fresh-like characteristics in fruit. High pressure as a food preservation technique inactivates microorganisms at room temperature or lower; thus, sensory and nutritional characteristics can be maintained. In recent years, a significant increase in the number of scientific papers in literature demonstrating novel and diversified uses of high pressure processing indicates it to be highly emerging technology. The effect of high pressure technology on the quality and safety of foods will be discussed. Selected practical examples in fruits and vegetables, dairy and meat industries using high pressure will be presented and discussed. A brief account of the challenges in adopting this technology for industrial development will also be included.
Dissertation Abstracts International
Author: Publisher:
ISBN:
Category : Dissertations, Academic
Languages : en
Pages : 764
Book Description
American Doctoral Dissertations
Author: Publisher:
ISBN:
Category : Dissertation abstracts
Languages : en
Pages : 638
Book Description
Comprehensive Dissertation Index
Author: Publisher:
ISBN:
Category : Dissertations, Academic
Languages : en
Pages : 1086
Book Description
Vols. for 1973- include the following subject areas: Biological sciences, Agriculture, Chemistry, Environmental sciences, Health sciences, Engineering, Mathematics and statistics, Earth sciences, Physics, Education, Psychology, Sociology, Anthropology, History, Law & political science, Business & economics, Geography & regional planning, Language & literature, Fine arts, Library & information science, Mass communications, Music, Philosophy and Religion.
Comprehensive Dissertation Index: Agriculture
Author: Publisher:
ISBN:
Category : Dissertations, Academic
Languages : en
Pages : 1080
Book Description
Food Safety
Author: Richard J. MarshallPublisher: Springer Science & Business Media
ISBN: 0387339574
Category : Technology & Engineering
Languages : en
Pages : 322
Book Description
Food Safety: A Practical and Case Study Approach, the first volume of the ISEKI-Food book series, discusses how food quality and safety are connected and how they play a significant role in the quality of our daily lives. Topics include methods of food preservation, food packaging, benefits and risks of microorganisms and process safety.