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Engineering Embedded Systems: Physics, Programs, Circuits by Peter Hintenaus - Hardcover
491.58 AED

Engineering Embedded Systems: Physics, Programs, Circuits by Peter Hintenaus - Hardcover

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Category Type
Industrial Technology
ISBN
9783319106793
Author
Peter Hintenaus
Publisher
Springer
Description:

The safety and efficacy of minimal food processing depends on the use of novel preservation technologies. This book first examines what is meant by minimally processed foods, including fresh-cut, cooked-chilled, and part-baked products. Next explored are the technologies or methods to produce quality products in terms of safety and nutrition, including: edible coating, natural preservatives ...

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PRODUCT INFORMATION

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    Specifications

    Category Type
    Industrial Technology
    ISBN
    9783319106793
    Languages
    English
    Item EAN
    2724436106379
    People
    Author
    Peter Hintenaus
    Category Type
    Industrial Technology
    ISBN
    9783319106793
    Languages
    English
    Item EAN
    2724436106379
    People
    Author
    Peter Hintenaus
    People
    Publisher
    Springer
    Technical Information
    Binding
    Hardcover
    Languages and countries
    Book Language
    English
    Read more
  •  

    Description:

    The safety and efficacy of minimal food processing depends on the use of novel preservation technologies. This book first examines what is meant by minimally processed foods, including fresh-cut, cooked-chilled, and part-baked products. Next explored are the technologies or methods to produce

    The safety and efficacy of minimal food processing depends on the use of novel preservation technologies. This book first examines what is meant by minimally processed foods, including fresh-cut, cooked-chilled, and part-baked products. Next explored are the technologies or methods to produce quality products in terms of safety and nutrition, including: edible coating, natural preservatives (i.e., antimicrobial, flavour enhancer, anti-browning), advanced packaging (active, antimicrobial, and modified or controlled atmosphere), and selected non-thermal techniques (high pressure, pulsed electric field, ultrasound, light). Preservation of food is crucial to achieving a secure and safe global food supply with the desired sensory quality. In addition, the increasing consumer demand for safe, ready-to-serve, ready-to-eat-and-cook products with minimal chemical preservatives has raised expectations. However, foods deemed minimally processed, such as fresh-cut fruits and vegetables, cooked-chilled, and half-baked foods, are delicate products that need special care in preparation, processing, storage, and handling. As a result, new technologies to develop minimally processed foods have aggressively advanced. Minimally Processed Foods: Technologies for Safety, Quality, and Convenience explores both the definition of minimally processed foods and the methods and technologies used to achieve the safety and nutritional value consumers demand.

    About the Editor.

    Mohammed Wasim Siddiqui, Bihar Agricultural University, Sabour, Bhagalpur, Indi.

    Mohammad Shafiur Rahman, Sultan Qaboos University, Al-khod, Oma.

    Product Features:
    • Category: Industrial Technology
    • Binding: Hardcover
    • Language of Text: English
    • Author(s): Mohammed Wasim Siddiqui, Mohammad Shafiur Rahman
    • Publisher: Springer
    • ISBN: 9783319106762
    • Number of Pages: 306
    • Dimensions: 9.21 x 6.14 x 0.75 inches
 

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