Merkzettel Warenkorb
  • Produktbild: Non-Thermal Processing of Functional Foods
  • Produktbild: Non-Thermal Processing of Functional Foods

Non-Thermal Processing of Functional Foods

286,99 €

inkl. gesetzl. MwSt., Versandkostenfrei

Lieferung nach Hause

Beschreibung

Produktdetails

Einband

Gebundene Ausgabe

Erscheinungsdatum

31.12.2024

Abbildungen

schwarz-weiss Illustrationen, farbige Illustrationen, Zeichnungen, schwarz-weiss, Zeichnungen, farbig, Tabellen, schwarz-weiss

Herausgeber

Sudip Kumar Pattanayek + weitere

Verlag

Taylor & Francis

Seitenzahl

326

Maße (L/B/H)

26/18,3/2,3 cm

Gewicht

920 g

Sprache

Englisch

ISBN

978-1-03-255758-8

Beschreibung

Produktdetails

Einband

Gebundene Ausgabe

Erscheinungsdatum

31.12.2024

Abbildungen

schwarz-weiss Illustrationen, farbige Illustrationen, Zeichnungen, schwarz-weiss, Zeichnungen, farbig, Tabellen, schwarz-weiss

Herausgeber

Verlag

Taylor & Francis

Seitenzahl

326

Maße (L/B/H)

26/18,3/2,3 cm

Gewicht

920 g

Sprache

Englisch

ISBN

978-1-03-255758-8

Noch keine Bewertungen vorhanden

Verfassen Sie die erste Bewertung zu diesem Artikel

Helfen Sie anderen Kundinnen und Kunden durch Ihre Meinung.

Kundinnen und Kunden meinen

Bewertungen (0)
Die Leseprobe wird geladen.
  • Produktbild: Non-Thermal Processing of Functional Foods
  • Produktbild: Non-Thermal Processing of Functional Foods

  • .Ch 1: Revolutionizing Food Processing: Unveiling the Impact of Emerging Technologies on Nutritional Parameters, Chemical Functional Properties, and Microstructure of Food Constituents..Ch 2: Exploring Non-Thermal Processing Techniques for Enhancing Nutritional Quality and Shelf Life ...Ch 3: Revolutionizing Food Processing: Harnessing Non-Thermal Technologies for Probiotic and Composite Food Development.Ch 4: Cold Plasma Applications in Food Processing: Enhancing Shelf-life, Decontamination, and Functional Modification for Sustainable and Innovative Solutions.PCh 5: Revolutionizing Food Processing: Unveiling the Potential of High-Pressure Technologies for Sustainable and Nutrient-Rich Fresh Produce..Ch 6: Innovative Approaches for Efficient Extraction of Heat-Labile Bioactive Compounds: A Focus on Novel Technologies in the Era of Health-Promoting Foods. Ch 7: Non-Thermal Processing as a Preservation Tool for Health-Promoting Technologies: A Systematic Review..Ch 8: Advances in improving the efficiency and solubilization of plant extract using supercritical fluid extraction.KCh 9: Advancements in Non-Thermal Processing Techniques for Enhancing Quality and Shelf Stability of Health-Promoting Beverages.Ch 10: Advancing Nutritional Fortification: Cold Plasma Technology in Enhancing Iron and Phytochemical Content of Foods..Ch 11: Revolutionizing Beverage Preservation: A Deep Dive into Non-Thermal Techniques for Extended Shelf Life and Sustainable Industry Practices..Ch 12: Advances in Non-thermal Membrane Processing for Nutrient Recovery in the Dairy Industry: A Comprehensive Review..Ch 13: Advancements in Food Safety: Unveiling the Efficacy of Pulsed Ultraviolet Technology in Disinfection and Enhanced Bioavailability Processesl.Ch 14: Innovative Approaches to Food Processing: Unlocking the Potential of Novel Foods and Non-Thermal Techniques.Ch 15: an advanced Biokinetic Perspective in Pulsed Light Technology for Enhanced Biosafety and Nutrient Preservation..Ch 16: Ozonation Technology: An Adopted Antibacterial Tactic for Meat, Fruit/Fruit Juice, and Water Disinfection.