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Non-Thermal Processing of Functional Foods
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Non-Thermal Processing of Functional Foods
This book compiles the latest non-thermal processing technologies to develop functional foods. Chapters cover non-thermal technologies, such as ultrasounds, high-hydrostatic pressure, high-voltage electrical discharge, and cold plasma. These techniques process food without damaging the nutritional benefits and sensory qualities.
| Media | Bøker Pocketbok (Bok med mykt omslag og limt rygg) |
| Utgitt | 21. juni 2026 |
| ISBN13 | 9781032566467 |
| Utgivere | Taylor & Francis Ltd |
| Antall sider | 326 |
| Mål | 150 × 220 × 10 mm · 620 g |
| Redaktør | Dutta, Debashis |
| Redaktør | Pattanayek, Sudip Kumar |
| Redaktør | Singh, Ajay (Mata Gujri College) |
