Food Processing Technologies

Impact on Product Attributes

Nonfiction, Science & Nature, Technology, Food Industry & Science
Cover of the book Food Processing Technologies by , CRC Press
View on Amazon View on AbeBooks View on Kobo View on B.Depository View on eBay View on Walmart
Author: ISBN: 9781315355108
Publisher: CRC Press Publication: August 5, 2016
Imprint: CRC Press Language: English
Author:
ISBN: 9781315355108
Publisher: CRC Press
Publication: August 5, 2016
Imprint: CRC Press
Language: English

The processing of food generally implies the transformation of the perishable raw food to value-added products. It imparts benefits, such as the destruction of surface microflora, and inactivation of deleterious enzymes, such as peroxidase, leading to a greater shelf life of the food. It also enhances color and texture while maintaining quality of products and makes them edible. However, it also has an inevitable impact on nutritional quality attributes, such as increase or decrease in certain vitamins and bioactive metabolites among others. 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.

There are eight major parts in the book. Part I covers the conventional processing technologies. Parts II, III, IV, and V deal with various novel processing technologies, including impingement processing technologies, electro-magnetic processing technologies, physico-mechanical processing technologies, and electro-technologies. Part VI introduces chemical processing technologies. Part VII comprise irradiation processing technology, and the final part is focused on biological processing technology, detailing the application of enzymes in food processing. Numerous studies were carried out to find the impact of these processing technologies on various aspects of food and associated health promotion properties. Both positive and negative results were obtained based on nature of foods, processing type, and duration of processing, and this book covers these results in depth.

View on Amazon View on AbeBooks View on Kobo View on B.Depository View on eBay View on Walmart

The processing of food generally implies the transformation of the perishable raw food to value-added products. It imparts benefits, such as the destruction of surface microflora, and inactivation of deleterious enzymes, such as peroxidase, leading to a greater shelf life of the food. It also enhances color and texture while maintaining quality of products and makes them edible. However, it also has an inevitable impact on nutritional quality attributes, such as increase or decrease in certain vitamins and bioactive metabolites among others. 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.

There are eight major parts in the book. Part I covers the conventional processing technologies. Parts II, III, IV, and V deal with various novel processing technologies, including impingement processing technologies, electro-magnetic processing technologies, physico-mechanical processing technologies, and electro-technologies. Part VI introduces chemical processing technologies. Part VII comprise irradiation processing technology, and the final part is focused on biological processing technology, detailing the application of enzymes in food processing. Numerous studies were carried out to find the impact of these processing technologies on various aspects of food and associated health promotion properties. Both positive and negative results were obtained based on nature of foods, processing type, and duration of processing, and this book covers these results in depth.

More books from CRC Press

Cover of the book MicroCMOS Design by
Cover of the book Irrigation Horticulture In Highland Guatemala by
Cover of the book Digital Mayhem 3D Landscape Techniques by
Cover of the book Psychiatric Presentations in General Practice by
Cover of the book Focus On Phytochemical Pesticides by
Cover of the book Physical Properties of Diamond and Sapphire by
Cover of the book Lightning Injuries by
Cover of the book Working Safe by
Cover of the book The African Neogene - Climate, Environments and People by
Cover of the book Emerging Syntheses In Science by
Cover of the book Polarimetric Radar Imaging by
Cover of the book Plant Viruses by
Cover of the book Multisensor Data Fusion and Machine Learning for Environmental Remote Sensing by
Cover of the book Introduction to Certificateless Cryptography by
Cover of the book Basic GIS Coordinates by
We use our own "cookies" and third party cookies to improve services and to see statistical information. By using this website, you agree to our Privacy Policy