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Food Processing Technologies
ISBN/GTIN

Food Processing Technologies

Impact on Product Attributes
E-bookPDFDRM AdobeE-book
Ranking86747inTechnik
CHF385.70

Description

While the processing of foods generally imparts beneficial attributes, such as the destruction of surface microflora and the enhancement of color, texture, and quality, it also has an inevitable impact on nutritional quality attributes, such as increase or decrease in certain vitamins and bioactive metabolites. Food Processing Technologies: Impact on Product Attributes covers a range of food processing technologies and their effect on various food product attributes, such as bioactive compounds, safety, and sensory and nutritional aspects of the food upon processing.
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Details

Additional ISBN/GTIN9781482257557
Product TypeE-book
BindingE-book
FormatPDF
Format noteDRM Adobe
Publishing date05/08/2016
Pages759 pages
LanguageEnglish
File size18359 Kbytes
Illustrations20, 60 schwarz-weiße Abbildungen, 69 schwarz-weiße Tabellen
Article no.3406306
CatalogsVC
Data source no.1084817
Product groupTechnik
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Author

Amit K. Jaiswal, PhD, is an Assistant Lecturer in Food Technology/Engineering at the School of Food Science and Environmental Health, Dublin Institute of Technology, Dublin, Ireland. Dr. Jaiswal graduated from Andhra University and earned his master's degree from Jiwaji University, India, and PhD in Food Technology from Dublin Institute of Technology, Ireland. He has published numerous book chapters, peer-reviewed research papers, and delivered a number of presentations at national and international conferences. His research focuses on novel processing technologies, functional and nutritional ingredient extraction from plant natural resources, and the valorization of food industry waste for the production of high value-added products.