Retention Bioactives Food Processing (15 results)
Language: English
Published by Springer 2022
Series: Food Bioactive Ingredients, Book 8 of 8. Book 8 of 8 - Food Bioactive Ingredients
- Hardcover
Seller: Ria Christie Collections, Uxbridge, United KingdomRia Christie Collections
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Language: English
Published by Springer 2023
Series: Food Bioactive Ingredients, Book 8 of 8. Book 8 of 8 - Food Bioactive Ingredients
- Softcover
Seller: Ria Christie Collections, Uxbridge, United KingdomRia Christie Collections
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More imagesLanguage: English
Published by Springer 2023
Series: Food Bioactive Ingredients, Book 8 of 8. Book 8 of 8 - Food Bioactive Ingredients
- Softcover
Seller: preigu, Osnabrück, Germanypreigu
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Taschenbuch. Condition: Neu. Retention of Bioactives in Food Processing | Seid Mahdi Jafari (u. a.) | Taschenbuch | Food Bioactive Ingredients | x | Englisch | 2023 | Springer | EAN 9783030968878 | Verantwortliche Person für die EU: Springer Verlag GmbH, Tiergartenstr. 17, 69121 Heidelberg, juergen[dot]hartmann[at]springer[dot]c…om | Anbieter: preigu.
Language: English
Published by Springer International Publishing 2022
Series: Food Bioactive Ingredients, Book 8 of 8. Book 8 of 8 - Food Bioactive Ingredients
- Hardcover
Seller: AHA-BUCH GmbH, Einbeck, GermanyAHA-BUCH GmbH
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Buch. Condition: Neu. Druck auf Anfrage Neuware - Printed after ordering - Bioactive compounds in food, known for their positive health effects, can be lost during handling after harvest, processing and storage. While most foods are exposed to processing to increase shelf life and edibility and to ensure microbial safety, conven…tional processing methods may have disadvantages, such as decreasing the nutritional quality of foods, long processing times, high temperature and high energy uses. For these reasons, novel non-thermal food processing technologies (including HPP, ultrasound) and novel thermal food processing technologies (including microwave/Ohmic heating) have become widespread.This book provides a critical evaluation of the effects of conventional, novel non-thermal, and thermal food processing techniques on the retention and bioaccessibility of bioactive compounds in food materials.Within these three categories, many different processing methods are included: fermentation/germination, drying, extrusion, and modified atmosphere packaging, as well as novel technologies, such as microwave heating, ultrasound, high pressure processing, ozonation, and membrane separation processes.
Language: English
Published by Springer 2023
Series: Food Bioactive Ingredients, Book 8 of 8. Book 8 of 8 - Food Bioactive Ingredients
- Softcover
Seller: AHA-BUCH GmbH, Einbeck, GermanyAHA-BUCH GmbH
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Taschenbuch. Condition: Neu. Druck auf Anfrage Neuware - Printed after ordering - Bioactive compounds in food, known for their positive health effects, can be lost during handling after harvest, processing and storage. While most foods are exposed to processing to increase shelf life and edibility and to ensure microbial safety,… conventional processing methods may have disadvantages, such as decreasing the nutritional quality of foods, long processing times, high temperature and high energy uses. For these reasons, novel non-thermal food processing technologies (including HPP, ultrasound) and novel thermal food processing technologies (including microwave/Ohmic heating) have become widespread.This book provides a critical evaluation of the effects of conventional, novel non-thermal, and thermal food processing techniques on the retention and bioaccessibility of bioactive compounds in food materials.Within these three categories, many different processing methods are included: fermentation/germination, drying, extrusion, and modified atmosphere packaging, as well as novel technologies, such as microwave heating, ultrasound, high pressure processing, ozonation, and membrane separation processes.
Language: English
Published by Springer 2023
Series: Food Bioactive Ingredients, Book 8 of 8. Book 8 of 8 - Food Bioactive Ingredients
- Softcover
Seller: Revaluation Books, Exeter, United KingdomRevaluation Books
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Paperback. Condition: Brand New. 624 pages. 9.25x6.10x1.38 inches. In Stock.
Language: English
Published by Springer 2022
Series: Food Bioactive Ingredients, Book 8 of 8. Book 8 of 8 - Food Bioactive Ingredients
- Hardcover
Seller: Revaluation Books, Exeter, United KingdomRevaluation Books
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Hardcover. Condition: Brand New. 624 pages. 9.25x6.10x1.31 inches. In Stock.
Language: English
Published by Springer 2023
Series: Food Bioactive Ingredients, Book 8 of 8. Book 8 of 8 - Food Bioactive Ingredients
- Softcover
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Seller: Brook Bookstore On Demand, Napoli, NA, ItalyBrook Bookstore On Demand
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Language: English
Published by Springer 2022
Series: Food Bioactive Ingredients, Book 8 of 8. Book 8 of 8 - Food Bioactive Ingredients
- Hardcover
- Print on Demand
Seller: Brook Bookstore On Demand, Napoli, NA, ItalyBrook Bookstore On Demand
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Language: English
Published by Springer International Publishing 2023
Series: Food Bioactive Ingredients, Book 8 of 8. Book 8 of 8 - Food Bioactive Ingredients
- Softcover
- Print on Demand
Seller: moluna, Greven, Germanymoluna
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Condition: New. Dieser Artikel ist ein Print on Demand Artikel und wird nach Ihrer Bestellung fuer Sie gedruckt. Critically evaluates the effects of conventional, novel non-thermal, and thermal food processing techniquesIncludes sections on fermentation/germination, drying, extrusion, and modified atmosphere packaginFills the li…terature gap between nu.
Language: English
Published by Springer, Berlin|Springer International Publishing|Springer 2022
Series: Food Bioactive Ingredients, Book 8 of 8. Book 8 of 8 - Food Bioactive Ingredients
- Hardcover
- Print on Demand
Seller: moluna, Greven, Germanymoluna
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Gebunden. Condition: New. Dieser Artikel ist ein Print on Demand Artikel und wird nach Ihrer Bestellung fuer Sie gedruckt. Bioactive compounds in food, known for their positive health effects, can be lost during handling after harvest, processing and storage. While most foods are exposed to processing to increase shelf life and…edibility and to ensure microbial safety, conve.
Language: English
Published by Springer International Publishing Jul 2023 2023
Series: Food Bioactive Ingredients, Book 8 of 8. Book 8 of 8 - Food Bioactive Ingredients
- Softcover
- Print on Demand
Seller: BuchWeltWeit Ludwig Meier e.K., Bergisch Gladbach, GermanyBuchWeltWeit Ludwig Meier e.K.
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Taschenbuch. Condition: Neu. This item is printed on demand - it takes 3-4 days longer - Neuware -Bioactive compounds in food, known for their positive health effects, can be lost during handling after harvest, processing and storage. While most foods are exposed to processing to increase shelf life and edibility and to ensure m…icrobial safety, conventional processing methods may have disadvantages, such as decreasing the nutritional quality of foods, long processing times, high temperature and high energy uses. For these reasons, novel non-thermal food processing technologies (including HPP, ultrasound) and novel thermal food processing technologies (including microwave/Ohmic heating) have become widespread.This book provides a critical evaluation of the effects of conventional, novel non-thermal, and thermal food processing techniques on the retention and bioaccessibility of bioactive compounds in food materials.Within these three categories, many different processing methods are included: fermentation/germination, drying, extrusion, and modified atmosphere packaging, as well as novel technologies, such as microwave heating, ultrasound, high pressure processing, ozonation, and membrane separation processes. 624 pp. Englisch.
Language: English
Published by Springer International Publishing Jul 2022 2022
Series: Food Bioactive Ingredients, Book 8 of 8. Book 8 of 8 - Food Bioactive Ingredients
- Hardcover
- Print on Demand
Seller: BuchWeltWeit Ludwig Meier e.K., Bergisch Gladbach, GermanyBuchWeltWeit Ludwig Meier e.K.
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£ 237.37
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Buch. Condition: Neu. This item is printed on demand - it takes 3-4 days longer - Neuware -Bioactive compounds in food, known for their positive health effects, can be lost during handling after harvest, processing and storage. While most foods are exposed to processing to increase shelf life and edibility and to ensure microbia…l safety, conventional processing methods may have disadvantages, such as decreasing the nutritional quality of foods, long processing times, high temperature and high energy uses. For these reasons, novel non-thermal food processing technologies (including HPP, ultrasound) and novel thermal food processing technologies (including microwave/Ohmic heating) have become widespread.This book provides a critical evaluation of the effects of conventional, novel non-thermal, and thermal food processing techniques on the retention and bioaccessibility of bioactive compounds in food materials.Within these three categories, many different processing methods are included: fermentation/germination, drying, extrusion, and modified atmosphere packaging, as well as novel technologies, such as microwave heating, ultrasound, high pressure processing, ozonation, and membrane separation processes. 624 pp. Englisch.
Language: English
Published by Springer, Springer Nature Switzerland Jul 2023 2023
Series: Food Bioactive Ingredients, Book 8 of 8. Book 8 of 8 - Food Bioactive Ingredients
- Softcover
- Print on Demand
Seller: buchversandmimpf2000, Emtmannsberg, BAYE, Germanybuchversandmimpf2000
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Taschenbuch. Condition: Neu. This item is printed on demand - Print on Demand Titel. Neuware -Bioactive compounds in food, known for their positive health effects, can be lost during handling after harvest, processing and storage. While most foods are exposed to processing to increase shelf life and edibility and to ensure micro…bial safety, conventional processing methods may have disadvantages, such as decreasing the nutritional quality of foods, long processing times, high temperature and high energy uses. For these reasons, novel non-thermal food processing technologies (including HPP, ultrasound) and novel thermal food processing technologies (including microwave/Ohmic heating) have become widespread.This book provides a critical evaluation of the effects of conventional, novel non-thermal, and thermal food processing techniques on the retention and bioaccessibility of bioactive compounds in food materials. Within these three categories, many different processing methods are included: fermentation/germination, drying, extrusion, and modified atmosphere packaging, as well as novel technologies, such as microwave heating, ultrasound, high pressure processing, ozonation, and membrane separation processes.Springer-Verlag KG, Sachsenplatz 4-6, 1201 Wien 624 pp. Englisch.
Language: English
Published by Springer, Springer Jul 2022 2022
Series: Food Bioactive Ingredients, Book 8 of 8. Book 8 of 8 - Food Bioactive Ingredients
- Hardcover
- Print on Demand
Seller: buchversandmimpf2000, Emtmannsberg, BAYE, Germanybuchversandmimpf2000
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£ 237.37
£ 51.69 shippingShips from Germany to U.S.A.Quantity: 1 available
Buch. Condition: Neu. This item is printed on demand - Print on Demand Titel. Neuware -Bioactive compounds in food, known for their positive health effects, can be lost during handling after harvest, processing and storage. While most foods are exposed to processing to increase shelf life and edibility and to ensure microbial sa…fety, conventional processing methods may have disadvantages, such as decreasing the nutritional quality of foods, long processing times, high temperature and high energy uses. For these reasons, novel non-thermal food processing technologies (including HPP, ultrasound) and novel thermal food processing technologies (including microwave/Ohmic heating) have become widespread.This book provides a critical evaluation of the effects of conventional, novel non-thermal, and thermal food processing techniques on the retention and bioaccessibility of bioactive compounds in food materials. Within these three categories, many different processing methods are included: fermentation/germination, drying, extrusion, and modified atmosphere packaging, as well as novel technologies, such as microwave heating, ultrasound, high pressure processing, ozonation, and membrane separation processes.Springer-Verlag KG, Sachsenplatz 4-6, 1201 Wien 624 pp. Englisch.
