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Chapter 1- Status and Trends of Novel Thermal and Non-Thermal Technologies for Fluid Foods
Chapter 2- Fluid Dynamics in Novel Thermal and Non-Thermal Processes
Chapter 3- Fluid Rheology in Novel Thermal and Non-Thermal Processes
Chapter 4-Pulsed Electric Field Processing of Fluid Foods
Chapter 5-High Pressure Processing of Fluid Foods
Chapter 6-Ultrasound Processing of Fluid Foods
Chapter 7- Irradiation of Fluid Foods
Chapter 8-Ultraviolet and Pulsed Light Processing of Fluid Foods
Chapter 9-Ozone Processing of Fluid Foods
Chapter 10-Dense Phase Carbon Dioxide Processing of Fluid Foods
Chapter 11-Ohmic Heating of Fluid Foods
Chapter 12-Microwave Heating of Fluid Foods
Chapter 13- Infrared Heating of Fluid Foods
Chapter 14- Modelling the Kinetics of Microbial and Quality Attributes of Fluid Food during Novel Thermal and Non-Thermal Processes
Chapter 15- Regulatory and Legislative issues for Thermal and Non-Thermal Technologies: An EU Perspective
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Add NOVEL THERMAL AND NON-THERMAL TECHNOLOGIES FOR FLUID FOODS, Food processing is the step of the food chain that principally affects a food's physical or biochemical properties, along with determining the safety and shelf life of the product. This book provides a comprehensive overview of innovations in non-thermal , NOVEL THERMAL AND NON-THERMAL TECHNOLOGIES FOR FLUID FOODS to the inventory that you are selling on WonderClubX
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Add NOVEL THERMAL AND NON-THERMAL TECHNOLOGIES FOR FLUID FOODS, Food processing is the step of the food chain that principally affects a food's physical or biochemical properties, along with determining the safety and shelf life of the product. This book provides a comprehensive overview of innovations in non-thermal , NOVEL THERMAL AND NON-THERMAL TECHNOLOGIES FOR FLUID FOODS to your collection on WonderClub |