Rastogi Navin (48 results)
Language: English
Published by Springer 2013
Series: SpringerBriefs in Food, Health, and Nutrition, Book 15 of 43. Book 15 of 43 - SpringerBriefs in Food, Health, and Nutrition
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Seller: Ria Christie Collections, Uxbridge, United KingdomRia Christie Collections
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Language: English
Published by Springer 2013-07 2013
Series: SpringerBriefs in Food, Health, and Nutrition, Book 15 of 43. Book 15 of 43 - SpringerBriefs in Food, Health, and Nutrition
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Language: English
Published by Springer 2013
Series: SpringerBriefs in Food, Health, and Nutrition, Book 15 of 43. Book 15 of 43 - SpringerBriefs in Food, Health, and Nutrition
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Condition: New. pp. 136.
Language: English
Published by Springer Verlag 2013
Series: SpringerBriefs in Food, Health, and Nutrition, Book 15 of 43. Book 15 of 43 - SpringerBriefs in Food, Health, and Nutrition
- Softcover
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Paperback. Condition: Brand New. 2013 edition. 125 pages. 9.00x6.00x0.50 inches. In Stock.
Language: English
Published by Springer US, Springer US 2013
Series: SpringerBriefs in Food, Health, and Nutrition, Book 15 of 43. Book 15 of 43 - SpringerBriefs in Food, Health, and Nutrition
- Softcover
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Taschenbuch. Condition: Neu. Druck auf Anfrage Neuware - Printed after ordering - 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. Pro…cessing 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.
More imagesLanguage: English
Published by Springer 2013
Series: SpringerBriefs in Food, Health, and Nutrition, Book 15 of 43. Book 15 of 43 - SpringerBriefs in Food, Health, and Nutrition
- Softcover
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Taschenbuch. Condition: Neu. Recent Developments in High Pressure Processing of Foods | Navin K Rastogi | Taschenbuch | xv | Englisch | 2013 | Springer | EAN 9781461470540 | Verantwortliche Person für die EU: Springer Verlag GmbH, Tiergartenstr. 17, 69121 Heidelberg, juergen[dot]hartmann[at]springer[dot]com | Anbieter: preigu.
Language: English
Published by Springer US 2013
Series: SpringerBriefs in Food, Health, and Nutrition, Book 15 of 43. Book 15 of 43 - SpringerBriefs in Food, Health, and Nutrition
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Seller: Buchpark, Trebbin, , GermanyBuchpark
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Condition: Sehr gut. Zustand: Sehr gut | Sprache: Englisch | Produktart: Bücher | 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. Pro…cessing 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.
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Non-thermal Processing of Major Food Macromolecules
Falsafi, Seid Reza (Editor)/ Rostamabadi, Hadis (Editor)/ Rastogi, Navin Kumar (Editor)
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Paperback. Condition: Brand New. 400 pages. 9.25x7.50x10.82 inches. In Stock.
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Condition: New. pp. 366.
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Seller: Majestic Books, Hounslow, , United KingdomMajestic Books
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Seller: Biblios, frankfurt am main, HESSE, GermanyBiblios
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Current Trends and Future Developments on Bio-Membranes : Reverse and Forward Osmosis: Principles, Applications, Advances
Basile, Angelo (EDT); Cassano, Alfredo (EDT); Rastogi, Navin K. (EDT)
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Current Trends and Future Developments on Bio-Membranes : Reverse and Forward Osmosis: Principles, Applications, Advances
Basile, Angelo (EDT); Cassano, Alfredo (EDT); Rastogi, Navin K. (EDT)
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Advances in Membrane Technologies for Water Treatment : Materials, Processes and Applications
Basile, Angelo (EDT); Cassano, Alfredo (EDT); Rastogi, Navin K. (EDT)
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Advances in Membrane Technologies for Water Treatment : Materials, Processes and Applications
Basile, Angelo (EDT); Cassano, Alfredo (EDT); Rastogi, Navin K. (EDT)
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Current Trends and Future Developments on Bio-Membranes : Reverse and Forward Osmosis: Principles, Applications, Advances
Basile, Angelo (EDT); Cassano, Alfredo (EDT); Rastogi, Navin K. (EDT)
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Condition: Sehr gut. Zustand: Sehr gut | Seiten: 366 | Sprache: Englisch | Produktart: Bücher | Keine Beschreibung verfügbar.
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Taschenbuch. Condition: Neu. Neuware - Non-thermal Processing of Major Food Macromolecules provides comprehensive knowledge on state-of-the-art approaches utilized to process foods and/or modify their physicochemical structural - along with the technofunctional attributes of food macromolecules (i.e., protein, starch, lipids) -…through novel non-thermal processing techniques. Sections explore the impact of non-thermal processing on proteins, starches, and on lipids and present the challenges for the food application of non-thermal processing treatments, thus suggesting how to push the food application of these architectures forward around the world.Edited by a team of experts in the field, this book is a great resource for researchers and industry personnel working in the various fields of non-thermal processing treatments, particularly in the food areas.
Advances in Membrane Technologies for Water Treatment : Materials, Processes and Applications
Basile, Angelo (EDT); Cassano, Alfredo (EDT); Rastogi, Navin K. (EDT)
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Current Trends and Future Developments on Bio-Membranes : Reverse and Forward Osmosis: Principles, Applications, Advances
Basile, Angelo (EDT); Cassano, Alfredo (EDT); Rastogi, Navin K. (EDT)
- Softcover
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Advances in Membrane Technologies for Water Treatment : Materials, Processes and Applications
Basile, Angelo (EDT); Cassano, Alfredo (EDT); Rastogi, Navin K. (EDT)
- Hardcover
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