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Minimally Processed Foods: Technologies for Safety, Quality, and Convenience (Food Engineering Series)
14 Angebote vergleichen
Bester Preis: € 79,99 (vom 28.03.2019)Minimally Processed Foods (2016)
ISBN: 9783319347905 bzw. 331934790X, in Deutsch, Springer, Berlin Springer International Publishing, Taschenbuch, neu, Nachdruck.
Von Händler/Antiquariat, buecher.de GmbH & Co. KG, [1].
The safety and efficacy of minimal food processing depends on the use of novel preservation technologies. This book first examines what is meant by minimally processed foods, including fresh-cut, cooked-chilled, and part-baked products. Next explored are the technologies or methods to produce quality products in terms of safety and nutrition, including: edible coating, natural preservatives (i.e., antimicrobial, flavour enhancer, anti-browning), advanced packaging (active, antimicrobial, and modified or controlled atmosphere), and selected non-thermal techniques (high pressure, pulsed electric field, ultrasound, light). Preservation of food is crucial to achieving a secure and safe global food supply with the desired sensory quality. In addition, the increasing consumer demand for safe, ready-to-serve, ready-to-eat-and-cook products with minimal chemical preservatives has raised expectations. However, foods deemed minimally processed, such as fresh-cut fruits and vegetables, cooked-chilled, and half-baked foods, are delicate products that need special care in preparation, processing, storage, and handling. As a result, new technologies to develop minimally processed foods have aggressively advanced. Minimally Processed Foods: Technologies for Safety, Quality, and Convenience explores both the definition of minimally processed foods and the methods and technologies used to achieve the safety and nutritional value consumers demand. About the Editors Mohammed Wasim Siddiqui, Bihar Agricultural University, Sabour, Bhagalpur, India Mohammad Shafiur Rahman, Sultan Qaboos University, Al-khod, Oman Softcover reprint of the original 1st ed. 2015. 2016. xii, 306 S. 16 SW-Abb., 21 Farbabb., 31 Tabellen. Versandfertig in 6-10 Tagen, Softcover, Neuware, offene Rechnung (Vorkasse vorbehalten).
Minimally Processed Foods (2016)
ISBN: 9783319347905 bzw. 331934790X, in Deutsch, Springer, neu, Nachdruck.
New Book. Shipped from US within 10 to 14 business days. THIS BOOK IS PRINTED ON DEMAND. Established seller since 2000.
Minimally Processed Foods (2016)
ISBN: 9783319347905 bzw. 331934790X, in Deutsch, Springer, neu, Nachdruck.
New Book. Delivered from our UK warehouse in 4 to 14 business days. THIS BOOK IS PRINTED ON DEMAND. Established seller since 2000.
Minimally Processed Foods (2014)
ISBN: 9783319106762 bzw. 3319106767, in Deutsch, Springer International Publishing AG, neu.
New Book. Delivered from our US warehouse in 10 to 14 business days.THIS BOOK IS PRINTED ON DEMAND. Established seller since 2000.
Minimally Processed Foods (2014)
ISBN: 9783319106762 bzw. 3319106767, in Deutsch, Springer-Verlag Gmbh Nov 2014, neu.
Von Händler/Antiquariat, sparbuchladen [52968077], Göttingen, Germany.
Neuware - The safety and efficacy of minimal food processing depends on the use of novel preservation technologies. This book first examines what is meant by minimally processed foods, including fresh-cut, cooked-chilled, and part-baked products. Next explored are the technologies or methods to produce quality products in terms of safety and nutrition, including: edible coating, natural preservatives (i.e., antimicrobial, flavour enhancer, anti-browning), advanced packaging (active, antimicrobial, and modified or controlled atmosphere), and selected non-thermal techniques (high pressure, pulsed electric field, ultrasound, light). Preservation of food is crucial to achieving a secure and safe global food supply with the desired sensory quality. In addition, the increasing consumer demand for safe, ready-to-serve, ready-to-eat-and-cook products with minimal chemical preservatives has raised expectations. However, foods deemed minimally processed, such as fresh-cut fruits and vegetables, cooked-chilled, and half-baked foods, are delicate products that need special care in preparation, processing, storage, and handling. As a result, new technologies to develop minimally processed foods have aggressively advanced. Minimally Processed Foods: Technologies for Safety, Quality, and Convenience explores both the definition of minimally processed foods and the methods and technologies used to achieve the safety and nutritional value consumers demand. About the Editors Mohammed Wasim Siddiqui, Bihar Agricultural University, Sabour, Bhagalpur, India Mohammad Shafiur Rahman, Sultan Qaboos University, Al-khod, Oman 306 pp. Englisch.
Minimally Processed Foods (2014)
ISBN: 9783319106762 bzw. 3319106767, in Deutsch, Springer-Verlag Gmbh Nov 2014, neu.
Von Händler/Antiquariat, Buchhandlung - Bides GbR [52676528], Dresden, Germany.
Neuware - The safety and efficacy of minimal food processing depends on the use of novel preservation technologies. This book first examines what is meant by minimally processed foods, including fresh-cut, cooked-chilled, and part-baked products. Next explored are the technologies or methods to produce quality products in terms of safety and nutrition, including: edible coating, natural preservatives (i.e., antimicrobial, flavour enhancer, anti-browning), advanced packaging (active, antimicrobial, and modified or controlled atmosphere), and selected non-thermal techniques (high pressure, pulsed electric field, ultrasound, light). Preservation of food is crucial to achieving a secure and safe global food supply with the desired sensory quality. In addition, the increasing consumer demand for safe, ready-to-serve, ready-to-eat-and-cook products with minimal chemical preservatives has raised expectations. However, foods deemed minimally processed, such as fresh-cut fruits and vegetables, cooked-chilled, and half-baked foods, are delicate products that need special care in preparation, processing, storage, and handling. As a result, new technologies to develop minimally processed foods have aggressively advanced. Minimally Processed Foods: Technologies for Safety, Quality, and Convenience explores both the definition of minimally processed foods and the methods and technologies used to achieve the safety and nutritional value consumers demand. About the Editors Mohammed Wasim Siddiqui, Bihar Agricultural University, Sabour, Bhagalpur, India Mohammad Shafiur Rahman, Sultan Qaboos University, Al-khod, Oman 306 pp. Englisch.
Minimally Processed Foods
ISBN: 9783319347905 bzw. 331934790X, in Deutsch, Springer Shop, Taschenbuch, neu.
The safety and efficacy of minimal food processing depends on the use of novel preservation technologies. This book first examines what is meant by minimally processed foods, including fresh-cut, cooked-chilled, and part-baked products. Next explored are the technologies or methods to produce quality products in terms of safety and nutrition, including: edible coating, natural preservatives (i.e., antimicrobial, flavour enhancer, anti-browning), advanced packaging (active, antimicrobial, and modified or controlled atmosphere), and selected non-thermal techniques (high pressure, pulsed electric field, ultrasound, light). Preservation of food is crucial to achieving a secure and safe global food supply with the desired sensory quality. In addition, the increasing consumer demand for safe, ready-to-serve, ready-to-eat-and-cook products with minimal chemical preservatives has raised expectations. However, foods deemed minimally processed, such as fresh-cut fruits and vegetables, cooked-chilled, and half-baked foods, are delicate products that need special care in preparation, processing, storage, and handling. As a result, new technologies to develop minimally processed foods have aggressively advanced. Minimally Processed Foods: Technologies for Safety, Quality, and Convenience explores both the definition of minimally processed foods and the methods and technologies used to achieve the safety and nutritional value consumers demand. About the Editors Mohammed Wasim Siddiqui, Bihar Agricultural University, Sabour, Bhagalpur, India Mohammad Shafiur Rahman, Sultan Qaboos University, Al-khod, Oman, Soft cover.
Minimally Processed Foods
ISBN: 9783319347905 bzw. 331934790X, in Englisch, neu.
Technologies for Safety, Quality, and Convenience, The safety and efficacy of minimal food processing depends on the use of novel preservation technologies. This book first examines what is meant by minimally processed foods, including fresh-cut, cooked-chilled, and part-baked products. Next explored are the technologies or methods to produce quality products in terms of safety and nutrition, including: edible coating, natural preservatives (i.e., antimicrobial, flavour enhancer, anti-browning), advanced packaging (active, antimicrobial, and modified or controlled atmosphere), and selected non-thermal techniques (high pressure, pulsed electric field, ultrasound, light). Preservation of food is crucial to achieving a secure and safe global food supply with the desired sensory quality. In addition, the increasing consumer demand for safe, ready-to-serve, ready-to-eat-and-cook products with minimal chemical preservatives has raised expectations. However, foods deemed minimally processed, such as fresh-cut fruits and vegetables, cooked-chilled, and half-baked foods, are delicate products that need special care in preparation, processing, storage, and handling. As a result, new technologies to develop minimally processed foods have aggressively advanced. Minimally Processed Foods: Technologies for Safety, Quality, and Convenience explores both the definition of minimally processed foods and the methods and technologies used to achieve the safety and nutritional value consumers demand. About the Editors Mohammed Wasim Siddiqui, Bihar Agricultural University, Sabour, Bhagalpur, India Mohammad Shafiur Rahman, Sultan Qaboos University, Al-khod, Oman.
Minimally Processed Foods: Technologies for Safety, Quality, and Convenience (Food Engineering Series) (2016)
ISBN: 9783319347905 bzw. 331934790X, in Deutsch, Springer, Taschenbuch, neu, Nachdruck.
Von Händler/Antiquariat, European-Media-Service Mannheim [1048135], Mannheim, Germany.
This item is printed on demand for shipment within 3 working days.
Minimally Processed Foods: Technologies for Safety, Quality, and Convenience (Food Engineering Series) (2016)
ISBN: 9783319347905 bzw. 331934790X, in Englisch, 320 Seiten, Springer, Taschenbuch, neu, Nachdruck.
Von Händler/Antiquariat, Free Rein Entertainment.
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