by
Ghosh, Dilip.
Call Number
641.302
Publication Date
2012
Summary
The focus of food science and technology has shifted from previous goals of improving food safety and enhancing food taste toward providing healthy and functional foods. Today's consumers desire foods that go beyond basic nutrition-foods capable of promoting better health, or even playing a disease-prevention role. To meet this need for innovation, academic research must be combined with the development and commercialization strategies of industry. Innovation in Healthy and Functional Foods brings together this knowledge, with contributions from experts in biological science, food science, eng
Format:
Electronic Resources
Relevance:
0.0432
by
Sun, Da-Wen
Call Number
664 SUN
Publication Date
2014
Summary
The second edition of Emerging Technologies in Food Processing presents essential, authoritative, and complete literature and research data from the past ten years. It is a complete resource offering the latest technological innovations in food processing today, and includes vital information in research and development for the food processing industry. It covers the latest advances in non-thermal processing including high pressure, pulsed electric fields, radiofrequency, high intensity pulsed light, ultrasound, irradiation, and addresses the newest hurdles in technology where extensive research has been carried out. Provides an extensive list of research sources to further research development Presents current and thorough research results and critical reviews Includes the most recent technologies used for shelf life extension, bioprocessing simulation and optimization
Format:
Electronic Resources
Relevance:
0.0388
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by
Galanakis, Charis Michel.
Call Number
664
Publication Date
2019
Format:
Electronic Resources
Relevance:
0.0243
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