{"product_id":"food-processing-for-increased-quality-and-consumption-paperback-9780128114476","title":"Food Processing for Increased Quality and Consumption (Paperback \/ softback) 9780128114476","description":"\u003cfont face=\"Georgia\"\u003e\r\n\u003cp\u003e\u003cfont size=\"6\"\u003eFood Processing for Increased Quality and Consumption\u003c\/font\u003e\u003cbr\u003e\r\n\r\n\r\n\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e\u003cp\u003eDiscusses advances in food processing technologies and their impact on food quality\u003c\/p\u003e\u003c\/em\u003e\u003c\/p\u003e\r\n\r\n\r\n\u003cp\u003e\u003cfont size=\"4\"\u003eAlexandru Mihai Grumezescu (Edited by), Alina Maria Holban (Edited by)\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\u003cp\u003e\u003cfont size=\"3\"\u003e9780128114476\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\u003cp\u003e\u003cfont size=\"3\"\u003ePaperback \/ softback, published 20 March 2018\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\u003cp\u003e\u003cfont size=\"3\"\u003e522 pages\u003cbr\u003e23.4 x 19 x 3.2 cm, 1.06 kg\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\r\n\r\n\r\n\r\n\u003cp align=\"justify\"\u003e\u003cstrong\u003e\u003cfont size=\"3\"\u003e\u003cp\u003e\u003ci\u003eFood Processing for Increased Quality and Consumption, Volume 18 \u003c\/i\u003ein the \u003ci\u003eHandbook of Food Bioengineering\u003c\/i\u003e series, offers an updated perspective on the novel technologies utilized in food processing. This resource highlights their impact on health, industry and food bioengineering, also emphasizing the newest aspects of investigated technologies and specific food products through recently developed processing methods. As processed foods are more frequently consumed, there is increased demand to produce foods that attract people based on individual preferences, such as taste, texture or nutritional value. This book provides advantageous tools that improve food quality, preservation and aesthetics.\u003c\/p\u003e\u003c\/font\u003e\u003c\/strong\u003e\u003c\/p\u003e\r\n\r\n\u003cp\u003e\u003cfont size=\"3\"\u003e1. Food Processing for Increasing Consumption: the case of Legumes\u003cbr\u003e\u003ci\u003eGeetanjali Kaushik, Poonam Singhal, and Shivani Chaturvedi\u003c\/i\u003e\u003cbr\u003e2. Emerging food processing technologies: an overview\u003cbr\u003e\u003ci\u003eGargi Ghoshal\u003c\/i\u003e\u003cbr\u003e3. Approach of food technologies for preservation and enrichment of bioactive compounds, improving the organoleptic properties\u003cbr\u003e\u003ci\u003eGuillermo Petzold, Jorge Moreno, María Pía Gianelli, Fabiola Cerda, Karla Mella, Pamela Zúñiga, and Patricio Orellana\u003c\/i\u003e\u003cbr\u003e4. Cutting Automation in Food Processing\u003cbr\u003e\u003ci\u003eDebao Zhou, Gary McMurray, Wayne Daley, Jing Bai, Shufang Wang\u003c\/i\u003e\u003cbr\u003e5. The perception of consumers vis-à-vis tracked fish measured via electronic instrument\u003cbr\u003e\u003ci\u003eErika da Silva Maciel, Juliana Antunes Galvão, Luciana Kimie Savay-da-Silva, Hellen Almeida Kato, Fernando Rodrigues Peixoto Quaresma, Jaqueline Girnos Sonati, Marilia Oetterer\u003c\/i\u003e\u003cbr\u003e6. High pressure technologies in dairy processing: quality maintenance and increase in consumption\u003cbr\u003e\u003ci\u003eBruno Ricardo de Castro Leite Júnior, Miguel Meirelles de Oliveira, Marcelo Cristianini\u003c\/i\u003e\u003cbr\u003e7. Advances in non-thermal processing technologies for enhanced microbiological safety and quality of fresh fruit and juice products\u003cbr\u003e\u003ci\u003eHafiz Muhammad Shahbaz, Jeong Un Kim, Sun-Hyoung Kim, Jiyong Park\u003c\/i\u003e\u003cbr\u003e8. Agroindustrial co-products as sources of novel functional ingredients\u003cbr\u003e\u003ci\u003eM. Lourdes Perez-Chabela and Annel M. Hernández-Alcántara\u003c\/i\u003e \u003cbr\u003e9. The contribution of bioactive peptides of whey to quality of food products\u003cbr\u003e\u003ci\u003eTanja Krunic, Marica Rakin, Maja Bulatovic and Danica Zaric\u003c\/i\u003e\u003cbr\u003e10. Amino acids – carriers of foods nutritional and biological value\u003cbr\u003e\u003ci\u003eFanny Ribarova\u003c\/i\u003e\u003cbr\u003e11. Strategy for the prediction, control and optimizing of the functional properties of food proteins: using statistical and chemometric tools\u003cbr\u003e\u003ci\u003eSonia Esther Barberis, Héctor Luis Sturniolo, Laura Folguera and Jorge Federico Magallanes\u003c\/i\u003e \u003cbr\u003e12. Production of low alcohol beverages: Current status and perspectives\u003cbr\u003e\u003ci\u003eLoredana Liguori, Paola Russo, Donatella Albanese, Marisa Di Matteo\u003c\/i\u003e\u003cbr\u003e13. Dielectric Defrosting of Frozen Foods\u003cbr\u003e\u003ci\u003eYvan Llave and Noboru Sakai\u003c\/i\u003e\u003cbr\u003e14. Role for value addition in processing foods of traditional varieties of grains\u003cbr\u003e\u003ci\u003eA. Sathya\u003c\/i\u003e\u003cbr\u003e15. Role of food product development in increased food consumption and value addition\u003cbr\u003e\u003ci\u003eMian Kamran Sharif, Asna Zahid and Faiz-ul-Hassan Shah\u003c\/i\u003e\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\u003cp\u003e\u003cfont size=\"3\"\u003eSubject Areas: Food \u0026amp; beverage technology [\u003ca title=\"See our other books on Food \u0026amp; beverage technology\" href=\"https:\/\/freshlyprintedbooks.co.uk\/search?q=%22Food%20\u0026amp;%20beverage%20technology%20%5BTDCT%5D%22\"\u003eTDCT\u003c\/a\u003e]\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\r\n\u003c\/font\u003e","brand":"Freshly Printed Books","offers":[{"title":"Default Title","offer_id":46649781682456,"sku":"9780128114476","price":103.75,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0730\/2037\/5320\/products\/9780128114476_35bfb8b7-689b-4d57-a9dd-67dd543de32e.jpg?v=1694353260","url":"https:\/\/freshlyprintedbooks.co.uk\/products\/food-processing-for-increased-quality-and-consumption-paperback-9780128114476","provider":"Freshly Printed Books","version":"1.0","type":"link"}