Nonthermal Food Processing, Safety, and Preservation

by: Anand Prakash (Editor),Arindam Kuila (Editor)

Publisher: Wiley-Scrivener

Edition: 1st

Publication Date: 2024/5/21

Language: English

Print Length: 544 pages

ISBN-10: 1394185863

ISBN-13: 9781394185863

Book Description

NONTHERMAL FOOD PROCESSING SAFETY AND PRESERVATIONThis book is essential for leaing how biological processes are translated into commercial products and services under food biotechnology and will significantly broaden users’ scope, capabilities, and application of bioprocess engineering, food processes, biochemical engineering, nanotechnology, biotechnology, and microbiology.Food engineering involves a variety of processes and technologies that deal with the construction, design, operations, and associated engineering principles to produce valuable edible goods and byproducts. There is a dearth of published cutting-edge high-quality original studies in the engineering and science of all types of processing technologies, from the beginning of the food supply chain to the consumer’s dinner table. This book seeks to address multidisciplinary experimental and theoretical discoveries that have the potential to improve process efficiency, improve product quality, and extend the shelf-life of fresh and processed food and associated industries. This book is for the students and researchers who are interested in leaing how biological processes are translated into commercial products and services with food biotechnology.

About the Author

NONTHERMAL FOOD PROCESSING SAFETY AND PRESERVATIONThis book is essential for leaing how biological processes are translated into commercial products and services under food biotechnology and will significantly broaden users’ scope, capabilities, and application of bioprocess engineering, food processes, biochemical engineering, nanotechnology, biotechnology, and microbiology.Food engineering involves a variety of processes and technologies that deal with the construction, design, operations, and associated engineering principles to produce valuable edible goods and byproducts. There is a dearth of published cutting-edge high-quality original studies in the engineering and science of all types of processing technologies, from the beginning of the food supply chain to the consumer’s dinner table. This book seeks to address multidisciplinary experimental and theoretical discoveries that have the potential to improve process efficiency, improve product quality, and extend the shelf-life of fresh and processed food and associated industries. This book is for the students and researchers who are interested in leaing how biological processes are translated into commercial products and services with food biotechnology.