標(biāo)題: Titlebook: Engineering Aspects of Food Quality and Safety; H. Umesh Hebbar,Richa Sharma,K.S.M.S. Raghavarao Book 2023 The Editor(s) (if applicable) a [打印本頁(yè)] 作者: Glitch 時(shí)間: 2025-3-21 19:39
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作者: Estrogen 時(shí)間: 2025-3-21 23:34
https://doi.org/10.1007/978-3-662-24970-3ven us to reinvent ourselves in arriving at novel thermal food processing techniques. This chapter focuses on the safety and quality aspects of food during the major applications of electro-heating technologies (microwave and ohmic heating) namely pasteurization, sterilization, cooking, drying, thawing, and tempering of food products.作者: 背景 時(shí)間: 2025-3-22 00:46
Recent Developments in Thermal Processing of Foods,ven us to reinvent ourselves in arriving at novel thermal food processing techniques. This chapter focuses on the safety and quality aspects of food during the major applications of electro-heating technologies (microwave and ohmic heating) namely pasteurization, sterilization, cooking, drying, thawing, and tempering of food products.作者: Ossification 時(shí)間: 2025-3-22 04:54
Book 2023ity, dedicating entire sections to analytical techniques from quality testing to packaging, post-harvest methods from product utilization to storage to chemical engineering principles and pre-harvest interventions from genetic engineering and mechanization to the links between pre-and-post harvest t作者: –吃 時(shí)間: 2025-3-22 10:09 作者: Pericarditis 時(shí)間: 2025-3-22 15:45
Chemical Adulterants in Food: Recent Challenges,e focus is on intentionally added chemical adulterants, emerging challenges in identifying them in the food supply chain, and recent advancements in analytical techniques utilized for their detection. It also uncovers the recent initiatives taken by statutory agencies to combat food adulteration.作者: Pericarditis 時(shí)間: 2025-3-22 20:33
https://doi.org/10.1007/978-2-8178-0484-2food production, but most importantly working out a new, systematic approach to the issue. Quality and health safety of food have become an aim whose achieving requires the commitment and high awareness of all the entities which belong to the food production chain. Food engineers are specialized to 作者: 盟軍 時(shí)間: 2025-3-23 01:02
Ali Mobasheri BSc ARCS (Hons), MScThe common form of food fraud is food adulteration. It is a great threat to human health and well-being. Detection of fraudulent malpractices is important to safeguard consumer health and to prevent unfair competition in the food industry. Analytical techniques play an important role in the detectio作者: Exclude 時(shí)間: 2025-3-23 03:23 作者: PURG 時(shí)間: 2025-3-23 08:43 作者: Judicious 時(shí)間: 2025-3-23 11:12 作者: CROAK 時(shí)間: 2025-3-23 16:08
https://doi.org/10.1007/978-981-15-1049-6oyed in several food processing operations. The food industry is focusing on minimal or mild processing of foods which helps to address issues related to safety, with no or minimum effect on product quality to meet the growing demands of health-conscious consumers. In this regard, the advanced techn作者: Mercantile 時(shí)間: 2025-3-23 19:25
https://doi.org/10.1007/978-3-662-24970-3ng remains as one of the most important pathways towards food safety for consumers associated with the food industry. The development of advanced thermal treatment techniques is crucial to address the issues of undesirable degradation of thermally unstable quality attributes of food products. Curren作者: Microaneurysm 時(shí)間: 2025-3-24 01:17
Technical English for Geoscienceslity of food products. The recent change in food safety regulations also necessitates comprehensive ways to predict and prevent future foodborne outbreaks. The applications of emerging computational tools such as Artificial Intelligence (AI), Blockchain and Computational Fluid Dynamics (CFD) to addr作者: cloture 時(shí)間: 2025-3-24 05:18 作者: bacteria 時(shí)間: 2025-3-24 07:49
https://doi.org/10.1007/978-1-349-06381-9ood management and intelligent use of such waste are essential. Additionally, surplus vegetable production in relation to consumption/processing also becomes waste at the end of the food chain and thus attention must be given to reducing these losses. The transformation of residues and vegetables – 作者: 膽大 時(shí)間: 2025-3-24 13:25
A. J. Surrey,C. M. Buckley,M. J. Robsonardized test protocols and methods for assessing various food components and parameters. Most analytical methods are regularly updated with the advent of technology for precise and accurate measurement. In the past two decades, there has been immense advancement with respect to instrumentation, prim作者: 憤怒事實(shí) 時(shí)間: 2025-3-24 17:41 作者: 幻想 時(shí)間: 2025-3-24 22:30 作者: 秘方藥 時(shí)間: 2025-3-25 01:59
The Technical Support Colleaguey is by real-time monitoring of food throughout the supply chain. Intelligent packaging systems monitor the conditions of packaged food or its environment to provide information about the quality of the packaged food during transportation and storage. Intelligent packaging is a convenient integrated作者: 意外 時(shí)間: 2025-3-25 07:07
H. Umesh Hebbar,Richa Sharma,K.S.M.S. RaghavaraoCovers the key aspects in food quality and safety engineering.Encompasses information on an abundance of technical and scientific breakthroughs.New research in advanced technologies used in the improv作者: laxative 時(shí)間: 2025-3-25 10:20
Food Engineering Serieshttp://image.papertrans.cn/e/image/310723.jpg作者: rods366 時(shí)間: 2025-3-25 13:40 作者: Perennial長(zhǎng)期的 時(shí)間: 2025-3-25 16:56
978-3-031-30685-3The Editor(s) (if applicable) and The Author(s), under exclusive license to Springer Nature Switzerl作者: 搖晃 時(shí)間: 2025-3-25 21:38 作者: GUEER 時(shí)間: 2025-3-26 00:56 作者: 膠水 時(shí)間: 2025-3-26 07:39
Microbial Adulterants in Food: Challenges to Overcome,essing industry is resorting to new innovative techniques such as electrolyzed water, high pressure processing, pulsed electric fields, etc. The present chapter endorses the causes, routes, and mechanisms of microbial food spoilage and foodborne infections, novel technologies for controlling foodbor作者: 關(guān)心 時(shí)間: 2025-3-26 09:42 作者: BRUNT 時(shí)間: 2025-3-26 14:42 作者: 合同 時(shí)間: 2025-3-26 18:33
Non-thermal Processing of Foods: Recent Advances,. However, a few of the techniques are still at laboratory scale or limited to academic studies, though, the results are promising and showed potential for scale-up and commercialization. The understanding of mechanism of action of these techniques, process intervention requirements to enhance effic作者: syncope 時(shí)間: 2025-3-26 21:27 作者: 類似思想 時(shí)間: 2025-3-27 02:48 作者: GULLY 時(shí)間: 2025-3-27 05:41 作者: 一條卷發(fā) 時(shí)間: 2025-3-27 11:30
Food Safety and Quality Testing: Recent Areas of Focus and Research Perspectives, and regulatory standards. This work discusses the research trends reported in the past five years towards food testing. The advantages and disadvantages of the new methods are discussed along with future directions.作者: declamation 時(shí)間: 2025-3-27 17:40
Spectroscopy Based In-Line Monitoring and Control of Food Quality and Safety,factors that influence the functioning and choice of the techniques and sensor, their advantages and disadvantages, along with their application in various food sectors. This chapter also focuses on the potential role of other sensor technologies like biosensors, acoustic, MRI, for real time measure作者: rectum 時(shí)間: 2025-3-27 21:10
Recent Trends in Nano Biosensors for Food Testing,oying nanoparticles to develop highly sensitive detection techniques for toxic chemicals and microorganisms in food. This chapter explores the integration of nanoparticles with the biorecognition elements and its application in the biosensing of various food contaminants. Further, this chapter also 作者: GRUEL 時(shí)間: 2025-3-28 00:29 作者: tenuous 時(shí)間: 2025-3-28 04:55 作者: 高談闊論 時(shí)間: 2025-3-28 09:32
1571-0297 al foods.?.This text provides a detailed overview of the newest methods and advanced technologies used in the improvement of quality and safety in foods. The processes and methods described in this book are app978-3-031-30685-3978-3-031-30683-9Series ISSN 1571-0297 Series E-ISSN 2628-8095 作者: 爭(zhēng)議的蘋(píng)果 時(shí)間: 2025-3-28 12:37 作者: TRUST 時(shí)間: 2025-3-28 16:12
Gaurav Sagar,Vitalii Syrovatskyiessing industry is resorting to new innovative techniques such as electrolyzed water, high pressure processing, pulsed electric fields, etc. The present chapter endorses the causes, routes, and mechanisms of microbial food spoilage and foodborne infections, novel technologies for controlling foodbor作者: Apraxia 時(shí)間: 2025-3-28 19:16
Conclusions and Recommendations,eered crops in agriculture remains marginal due to strict regulations of genetically modified crops. In this chapter, past achievements of genetic engineering in nutritional quality enhancement of food crops, recent progress and new advances of genome editing technologies to engineer nutritious food作者: Deference 時(shí)間: 2025-3-28 22:55 作者: GUISE 時(shí)間: 2025-3-29 04:54 作者: Substance 時(shí)間: 2025-3-29 10:46
Technical English for Geoscienceslised model in rice supply chain management to minimize the risks associated with the supply chain. Additionally, the application of CFD-based modeling and simulation for design, analysis and optimization of new and/ or existing post-harvest storage systems is reviewed in detail with the help of thr作者: 使長(zhǎng)胖 時(shí)間: 2025-3-29 14:13
https://doi.org/10.1007/978-981-99-0620-8roves the structural integrity and nutritional quality (fortification). Different techniques of applying edible coatings are panning, fluidized bed, spraying, and dipping. The increasing application of nanotechnology has made food packaging more sustainable in terms of consumption and production pat作者: arcane 時(shí)間: 2025-3-29 16:52 作者: 魔鬼在游行 時(shí)間: 2025-3-29 23:00
A. J. Surrey,C. M. Buckley,M. J. Robson and regulatory standards. This work discusses the research trends reported in the past five years towards food testing. The advantages and disadvantages of the new methods are discussed along with future directions.作者: 舊石器時(shí)代 時(shí)間: 2025-3-30 00:45 作者: 有權(quán) 時(shí)間: 2025-3-30 05:00
Technical Safety, Reliability and Resilienceoying nanoparticles to develop highly sensitive detection techniques for toxic chemicals and microorganisms in food. This chapter explores the integration of nanoparticles with the biorecognition elements and its application in the biosensing of various food contaminants. Further, this chapter also 作者: 印第安人 時(shí)間: 2025-3-30 08:35 作者: 千篇一律 時(shí)間: 2025-3-30 14:04 作者: 平常 時(shí)間: 2025-3-30 19:21 作者: aspersion 時(shí)間: 2025-3-30 21:55
