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Advances in Thermal and Non-Thermal Food Preservation. / [Edited by] Gaurav Tewari and Vijay K. Juneja
Hoboken : John Wiley & Sons, 2007.
279 pages. : illustrations
Ký hiệu phân loại (DDC): 664.028
Advances in Thermal and Non-Thermal Food Preservation provides current, definitive and factual material written by experts on different thermal and non-thermal food preservation technologies. Emphasizing inactivation of microorganisms through the application of traditional as well as newer and novel techniques and their combinations, the book's chapters cover:.:.; thermal food preservation techniques (e.g., retorting, UHT and aseptic processing), .; minimal thermal processing (e.g., sous-vide processing), and.; non-thermal food preservation techniques (e.g., high pressure processing and pulsed
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Essential oils in food preservation, flavor and safety / [Edited by] Victor Preedy
Amsterdam [Netherlands] : Academic Press, 2016
932 pages. : illustrations
Ký hiệu phân loại (DDC): 338.47664
This book provides an authoritative synopsis of many of the complex features of the essential oils as applied to food science, ranging from production and harvesting, to the anti-spoilage properties of individual components. It embraces a holistic approach to the topic, and is divided into two distinct parts, the general aspects and named essential oils.
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Food packaging and preservation / Alexandru Mihai Grumezescu; Alina Maria Holban
London : Academic Press, 2018
xxviii, 559 pages. : Illustrationen ; 24 cm.
Ký hiệu phân loại (DDC): 664
Food Packaging and Preservation, Volume 9 in the Handbook of Food Bioengineering series, explores recent approaches to preserving and prolonging safe use of food products while also maintaining the properties of fresh foods. This volume contains valuable information and novel ideas regarding recently investigated packaging techniques and their implications on food bioengineering. In addition, classical and modern packaging materials and the impact of materials science on the development of smart packaging approaches are discussed. This book is a one-stop-shop for anyone in the food industry seeking to understand how bioengineering can foster research and innovation.
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