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Biofortification, which can be defined as the process of increasing the content/density of essential nutrients and/or its bioavailability of food with valuable compounds, is a …
Food Engineering Handbook: Food Engineering Fundamentals provides a stimulating and up-to-date review of food engineering phenomena. Combining theory with a practical, hands-on …
In an age of heightened nutritional awareness, assuring healthy human nutrition and improving the economic success of food producers are top priorities for agricultural economies. …
Advances in Heat Transfer Unit Operations: Baking and Freezing in Bread Making explains the latest understanding of heat transfer phenomena involved in the baking and freezing of …
The final quality of a food product is impacted heavily by preservation technologies, such as chilling, freezing, and freeze-drying, as well as the numerous pretreatments that are …
The challenge of maintaining both quality and safety in the thermal processing of foods results from the degradation of heat-sensitive quality attributes during processing. The …
Even though the perception of food quality may depend on its hedonic and often subjective attributes, it is essential to quantitatively evaluate its quality and safety. …
Consumer demand for a year-round supply of seasonal produce and ready-made meals remains the driving force behind innovation in frozen food technology. Now in its second edition, …
The growing concern for human wellbeing has generated an increase in the demand for polyphenols, secondary plant metabolites that exhibit different bioactive properties. This …
UV light is one of a number of emerging non-thermal food processing technologies that can be used in a broad range of applications producing food products with longer shelf-life, …