Advances in Food Processing Technology / edited by Jingdun Jia, Donghong Liu, Haile Ma

Contributor(s):

Resource type: Ressourcentyp: Buch (Online)Book (Online)Language: English Series: Springer eBooks Chemistry and Materials Science | Springer eBook CollectionPublisher: Singapore : Springer, 2019Edition: 1st ed. 2019Description: 1 Online-Ressource (IX, 251 p. 90 illus., 36 illus. in color)ISBN:

9789811364518

Subject(s):

Additional physical formats: 9789811364501 | Erscheint auch als: 978-981-13-6450-1 Druck-AusgabeLOC classification:

TP248.65.F66

DOI: DOI: 10.1007/978-981-13-6451-8Online resources:

Summary: Innovation of Food Physical Processing Technology in China -- The Basic Concept of Food Physical Processing -- Green Separation Technologies in Food Processing: Supercritical-CO2 -- Research Progress on Power Ultrasound Technology -- Power Ultrasound for Extraction and Modification of Polysaccharides from Medicinal Fungi -- Pulsed Electric Fields Assisted Extraction of Bioactive Compounds -- Pulsed Electric Fields Processing of Protein-Based Foods -- Supercritical-CO2 (SC-CO2) as Non-Thermal Alternative Technology for Food Safety -- Physical and Mechanic Pretreatment of Raw Material for Health-Promoting Component Extraction -- Infrared Heating for Improved Drying Efficiency, Food Safety and Quality of RiceSummary: This book introduces readers to essential advances in the application of physical processing technology in food processing that have been made in recent years. It analyzes and describes the application of Power Ultrasound, Pulsed Electric Field, Supercritical-CO2, and Infrared Heating in the contexts of food sterilization, extraction, modification, drying and safety control. Covering all aspects of food physical processing, from basic principles to the latest technological developments, it offers a valuable application guide for food engineers and food researchers alikePPN: PPN: 1668653427Package identifier: Produktsigel: ZDB-2-CMS | ZDB-2-SEB | ZDB-2-SXC

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