Comprehensive Guide to Processed Foods

Inbunden, Engelska, 2020

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Beskrivning

This book provides a comprehensive guide to a range of food processing methods that are relevant to food scientists who are beginning to specialize in the area of food processing. It has been written in collaboration with researchers and professors from different countries who are experts in the field of food processing. The book covers area such as; high pro-cookies processing, application of pulsed electric field in liquid food processing, foam mat drying of pineapple juice, engineering aspects of confectionery coating in baked products, food emulsion, minimally processing of potato and yam slices, a guide to differently processed Asian rice products, tumbling and massaging as a tool in reformed meat processing and finally a chapter dealing with food processing contaminants and their mitigation strategies was included.

Produktinformation

Utgivningsdatum:2020-04-22
Vikt:700 g
Format:Inbunden
Språk:Engelska
Antal sidor:373
Förlag:Nova Science Publishers Inc
ISBN:9781536173086

Utforska kategorier

Tillverkningsteknik inom Naturvetenskap och teknik

Mer om författaren

Olaniyi Lasekan, Faculty of Food Science and Technology, University Putra Malaysia, Serdang, Selangor, Malaysia

Innehållsförteckning

Preface; High-Protein Cookies Processing; Application of Pulsed Electric Field in Processing of Liquid Foods: Impact on Food Flavour and Colour; Development of Foam Mat Dried Pineapple (Ananas comosus) Powder Using Fish Gelatine and Methylcellulose as Foaming Agent; Effect of Processing Methods on Carotenoid, Anthocyanin, Antioxidant and Vitamin Content of Fruits and Vegetables; Engineering Aspects of Confectionery Coatings in Baked Products; Food Emulsion: A Comprehensive Overview of their Preparation, Stability and Application; Food Processing Contaminants: Sources and Mitigation; Minimally Processed Potato (Solanum tuberosum l.) and Yam (Dioscorea rotundata poir.) Tuber Slices; A Guide to Differently Processed Asian Rice Products; Quality Attributes of Watermelon Rind with Honey Beverage Processed Using Pasteurisation and Thermosonication; The Effect of Different Foaming Agents and Drying Temperatures on the Physicochemical Properties of Foam Mat Dried Coconut (Cocos nucifera) Milk Powder; The Significance of Physical Treatments of Tumbling, Massaging and other Processing Factors in the Making of Reformed Meat Products; Index.