by
Belasco, Warren.
Call Number
641.3
Publication Date
2008
Format:
Electronic Resources
Relevance:
190110.7500
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3.
by
Coveney, John.
Call Number
641.3
Publication Date
2023
Format:
Electronic Resources
Relevance:
190109.9219
4.
by
Mills, Christopher D.
Call Number
664.024
Publication Date
2020
Format:
Electronic Resources
Relevance:
190095.1719
by
Galvez, Antonio.
Call Number
664.028
Publication Date
2014
Summary
The purpose of this Brief is to provide a global view of the concept of biopreservation and its potential and existing applications in the different food sectors. Biopreservation, an approach already experimented with by our ancestors, has been used empirically for centuries and now the rationale behind it is becoming increasingly popular, applied singly or in combination with novel and classical food processing technologies. The growing world population, together with the globalization of the food market and consumer demand for foods that are ready to eat, lightly preserved, fresh-tasting, and rich in flavor, nutrients, and bioactive compounds, is forcing the food industry to develop less aggressive food preservation methods.
Format:
Electronic Resources
Relevance:
134447.8438
by
Moore , Elaine
Call Number
664.028 MOO
Publication Date
1970
Format:
Books
Relevance:
134447.0313
by
Xu, Chuanlai.
Call Number
664.07
Publication Date
2019
Format:
Electronic Resources
Relevance:
134446.9531
8.
by
Cornish, Richard.
Call Number
808.066641
Publication Date
2017
Format:
Electronic Resources
Relevance:
134446.9219
by
Gani, Adil.
Call Number
664
Publication Date
2021
Format:
Electronic Resources
Relevance:
134446.8594
10.
by
Chakladar, Amit.
Call Number
664.02
Publication Date
2020
Summary
The book, written in lucid language and organised in sequential order, could be useful for readers of various walks of life. Much of it is introductory for a student, but serves to link food producing principles with western concepts of living and hospitality. To a budding culinary student, much of it will be touch-and-go but rewarding - if mastered. The text, at the same time, is ideal for all the semesters of the three/four year diploma/degree courses.
Format:
Electronic Resources
Relevance:
134446.4844
11.
by
Satin, Morton.
Call Number
615.954
Publication Date
2008
Format:
Electronic Resources
Relevance:
134446.3750
12.
by
Banzoff, Chris.
Call Number
664
Publication Date
2016
Format:
Electronic Resources
Relevance:
134446.3594
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