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Advances in food processing technology

Jia, Jingdun.

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Advances in food processing technology

Record Type:	Electronic resources : Monograph/item
Title/Author:	Advances in food processing technology/ edited by Jingdun Jia, Donghong Liu, Haile Ma.
other author:	Jia, Jingdun.
Published:	Singapore :Springer Singapore : : 2019.,
Description:	ix, 251 p. :ill., digital ;24 cm.
[NT 15003449]:	Innovation of Food Physical Processing Technology in China -- The Basic Concept of Food Physical Processing -- Green Separation Technologies in Food Processing: Supercritical-CO2 -- Research Progress on Power Ultrasound Technology -- Power Ultrasound for Extraction and Modification of Polysaccharides from Medicinal Fungi -- Pulsed Electric Fields Assisted Extraction of Bioactive Compounds -- Pulsed Electric Fields Processing of Protein-Based Foods -- Supercritical-CO2 (SC-CO2) as Non-Thermal Alternative Technology for Food Safety -- Physical and Mechanic Pretreatment of Raw Material for Health-Promoting Component Extraction -- Infrared Heating for Improved Drying Efficiency, Food Safety and Quality of Rice.
Contained By:	Springer eBooks
Subject:	Food industry and trade. -
Online resource:	https://doi.org/10.1007/978-981-13-6451-8
ISBN:	9789811364518

Advances in food processing technology
Advances in food processing technology[electronic resource] /edited by Jingdun Jia, Donghong Liu, Haile Ma. - Singapore :Springer Singapore :2019. - ix, 251 p. :ill., digital ;24 cm.

Innovation of Food Physical Processing Technology in China -- The Basic Concept of Food Physical Processing -- Green Separation Technologies in Food Processing: Supercritical-CO2 -- Research Progress on Power Ultrasound Technology -- Power Ultrasound for Extraction and Modification of Polysaccharides from Medicinal Fungi -- Pulsed Electric Fields Assisted Extraction of Bioactive Compounds -- Pulsed Electric Fields Processing of Protein-Based Foods -- Supercritical-CO2 (SC-CO2) as Non-Thermal Alternative Technology for Food Safety -- Physical and Mechanic Pretreatment of Raw Material for Health-Promoting Component Extraction -- Infrared Heating for Improved Drying Efficiency, Food Safety and Quality of Rice.

This book introduces readers to essential advances in the application of physical processing technology in food processing that have been made in recent years. It analyzes and describes the application of Power Ultrasound, Pulsed Electric Field, Supercritical-CO2, and Infrared Heating in the contexts of food sterilization, extraction, modification, drying and safety control. Covering all aspects of food physical processing, from basic principles to the latest technological developments, it offers a valuable application guide for food engineers and food researchers alike.

ISBN: 9789811364518

Standard No.: 10.1007/978-981-13-6451-8doiSubjects--Topical Terms:

522277
Food industry and trade.

LC Class. No.: TP370.8 / .A383 2019

Dewey Class. No.: 664.07

Advances in food processing technology
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245 0 0 $a Advances in food processing technology $h [electronic resource] / $c edited by Jingdun Jia, Donghong Liu, Haile Ma.
260 $a Singapore : $b Springer Singapore : $b Imprint: Springer, $c 2019.
300 $a ix, 251 p. : $b ill., digital ; $c 24 cm.
505 0 $a Innovation of Food Physical Processing Technology in China -- The Basic Concept of Food Physical Processing -- Green Separation Technologies in Food Processing: Supercritical-CO2 -- Research Progress on Power Ultrasound Technology -- Power Ultrasound for Extraction and Modification of Polysaccharides from Medicinal Fungi -- Pulsed Electric Fields Assisted Extraction of Bioactive Compounds -- Pulsed Electric Fields Processing of Protein-Based Foods -- Supercritical-CO2 (SC-CO2) as Non-Thermal Alternative Technology for Food Safety -- Physical and Mechanic Pretreatment of Raw Material for Health-Promoting Component Extraction -- Infrared Heating for Improved Drying Efficiency, Food Safety and Quality of Rice.
520 $a This book introduces readers to essential advances in the application of physical processing technology in food processing that have been made in recent years. It analyzes and describes the application of Power Ultrasound, Pulsed Electric Field, Supercritical-CO2, and Infrared Heating in the contexts of food sterilization, extraction, modification, drying and safety control. Covering all aspects of food physical processing, from basic principles to the latest technological developments, it offers a valuable application guide for food engineers and food researchers alike.
650 0 $a Food industry and trade. $3 522277
650 0 $a Food industry and trade $x Technological innovations. $3 911065
650 1 4 $a Food Science. $3 890841
650 2 4 $a Nutrition. $3 517777
650 2 4 $a Agriculture. $3 518588
650 2 4 $a Manufacturing, Machines, Tools, Processes. $3 3381528
650 2 4 $a Industrial Chemistry/Chemical Engineering. $3 890826
700 1 $a Jia, Jingdun. $3 3410292
700 1 $a Liu, Donghong. $3 3384347
700 1 $a Ma, Haile. $3 3410293
710 2 $a SpringerLink (Online service) $3 836513
773 0 $t Springer eBooks
856 4 0 $u https://doi.org/10.1007/978-981-13-6451-8
950 $a Chemistry and Materials Science (Springer-11644)