eBook - PDF
Innovation in Food Engineering
New Techniques and Products
- 747 pages
- English
- PDF
- Available on iOS & Android
eBook - PDF
Innovation in Food Engineering
New Techniques and Products
About this book
Consumer-driven products have kept the food industry at the forefront of technological innovations. For example, the redefinition of the once accepted compromise between convenience and quality is just one of the current issues driving the development of new products. An overview of a range of solutions for these challenges, Innovation in Food Engi
Frequently asked questions
Yes, you can cancel anytime from the Subscription tab in your account settings on the Perlego website. Your subscription will stay active until the end of your current billing period. Learn how to cancel your subscription.
No, books cannot be downloaded as external files, such as PDFs, for use outside of Perlego. However, you can download books within the Perlego app for offline reading on mobile or tablet. Learn more here.
Perlego offers two plans: Essential and Complete
- Essential is ideal for learners and professionals who enjoy exploring a wide range of subjects. Access the Essential Library with 800,000+ trusted titles and best-sellers across business, personal growth, and the humanities. Includes unlimited reading time and Standard Read Aloud voice.
- Complete: Perfect for advanced learners and researchers needing full, unrestricted access. Unlock 1.4M+ books across hundreds of subjects, including academic and specialized titles. The Complete Plan also includes advanced features like Premium Read Aloud and Research Assistant.
We are an online textbook subscription service, where you can get access to an entire online library for less than the price of a single book per month. With over 1 million books across 1000+ topics, we’ve got you covered! Learn more here.
Look out for the read-aloud symbol on your next book to see if you can listen to it. The read-aloud tool reads text aloud for you, highlighting the text as it is being read. You can pause it, speed it up and slow it down. Learn more here.
Yes! You can use the Perlego app on both iOS or Android devices to read anytime, anywhere — even offline. Perfect for commutes or when you’re on the go.
Please note we cannot support devices running on iOS 13 and Android 7 or earlier. Learn more about using the app.
Please note we cannot support devices running on iOS 13 and Android 7 or earlier. Learn more about using the app.
Yes, you can access Innovation in Food Engineering by Maria Laura Passos, Claudio P. Ribeiro, Da-Wen Sun in PDF and/or ePUB format, as well as other popular books in Technology & Engineering & Food Science. We have over one million books available in our catalogue for you to explore.
Information
Table of contents
- Front cover
- Contents
- Series Preface
- Series Editor
- Preface
- Editors
- Contributors
- Nomenclature
- Abbreviations
- Part I: Innovative Techniques
- Chapter 1. Opportunities and Challenges in Nonthermal Processing of Foods
- Chapter 2. Trends in Breadmaking: Low and Subzero Temperatures
- Chapter 3. Biotechnological Tools to Produce Natural Flavors and Methods to Authenticate Their Origin
- Chapter 4. Application of Solid-State Fermentation to Food Industry
- Chapter 5. Membrane Processing for the Recovery of Bioactive Compounds in Agro-Industries
- Chapter 6. Recent Advances in Fruit-Juice Concentration Technology
- Chapter 7. Encapsulation Technologies for Modifying Food Performance
- Chapter 8. Perspectives of Fluidized Bed Coating in the Food Industry
- Chapter 9. Spray Drying and Its Application in Food Processing
- Chapter 10. Superheated-Steam Drying Applied in Food Engineering
- Chapter 11. Drying of Tropical Fruit Pulps: An Alternative Spouted-Bed Process
- Chapter 12. Application of Hybrid Technology Using Microwaves for Drying and Extraction
- Chapter 13. Vacuum Frying Technology
- Chapter 14. Aseptic Packaging of Food—Basic Principles and New Developments Concerning Decontamination Methods for Packaging Materials
- Chapter 15. Controlled and Modified Atmosphere Packaging of Food Products
- Chapter 16. Latest Developments and Future Trends in Food Packaging and Biopackaging
- Part II: New Materials, Products, and Additives
- Chapter 17. Biodegradable Films Based on Biopolymers for Food Industries
- Chapter 18. Goat Milk Powder Production in Small Agro-Cooperatives
- Chapter 19. Meat Products as Functional Foods
- Chapter 20. Probiotics and Prebiotics in Fermented Dairy Products
- Chapter 21. Uses of Whole Cereals and Cereal Components for the Development of Functional Foods
- Chapter 22. Advances in Development of Fat Replacers and Low-Fat Products
- Chapter 23. Biosurfactants as Emerging Additives in Food Processing
- Index
- Back cover