Emerging thermal and nonthermal technologies in food processing

Bibliographic Details
Other Authors:	Al-Hilphy, Asaad Rehman (Editor), Patel,Ami R. (Editor), Srivastav, Prem Prakash (Editor), Verma, Deepak Kumar (Editor)
Format:	Book
Language:	English
Published:	Burlington, Canada : Apple Academic Press ©2020
Subjects:	Food industry and trade > Technological innovations

Table of Contents:

1. Evaluation of Thermal Processing in the Dairy Industry Using Milk Enzymes
2. Microwave Heating: Alternative Thermal Process Technology for Food Application
3. Effects of Drying Technology on Physiochemical and Nutritional Quality of Fruits and Vegetables
4. Disinfection of Drinking Water by Low Electric Field
5. Removal Cholesterol from Minced Meat Using Supercritical CO2
6. Microwave-Convective Drying of Ultrasound Osmotically Dehydrated Tomato
7. Ultrasound-Assisted Osmotic Dehydration in Food Processing: A Review
8. Hydrodynamic Cavitation Technology for Food Processing and Preservation
9. High Pressure Processing (HPP): Fundamental Concepts, Emerging Scope, and Food Application
10. Induced Electric Field (IEF) as an Emerging Non-hermal Techniques for Food Processing Industries: Fundamental Concepts and Application

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