Milan houska (30 risultati)

Condizione: New.

HRD. Condizione: New. New Book. Shipped from UK. Established seller since 2000.

HRD. Condizione: New. New Book. Shipped from UK. Established seller since 2000.

Condizione: As New. Unread book in perfect condition.

Condizione: New.

Condizione: New.

Condizione: As New. Unread book in perfect condition.

Condizione: New. pp. 194.

Condizione: New. pp. 194.

Condizione: New. pp. 194.

Condizione: New. This is a Brand-new US Edition. This Item may be shipped from US or any other country as we have multiple locations worldwide.

Condizione: Brand New. New. US edition. Expediting shipping for all USA and Europe orders excluding PO Box. Excellent Customer Service.

Hardcover. Condizione: New. NEW. SHIPS FROM MULTIPLE LOCATIONS. book.

Condizione: New.

Condizione: As New. Unread book in perfect condition.

Condizione: As New. Unread book in perfect condition.

HRD. Condizione: New. New Book. Shipped from UK. Established seller since 2000.

HRD. Condizione: New. New Book. Shipped from UK. Established seller since 2000.

Condizione: New.

Condizione: New.

Condizione: New. In English.

Condizione: New. Brand New ! Fast Delivery This is an International Edition and ship within 24-48 hours. Deliver by FedEx and Dhl, & Aramex, UPS, & USPS and we do accept APO and PO BOX Addresses. Order can be delivered worldwide within 6-10 days and we do have flat rate for up to 2LB. Extra shipping charges will be requested if the Book weight is more than 5 LB. This Item May be shipped from India, United states & United Kingdom. Depending on your location and availability.…

Hardcover. Condizione: Brand New. 178 pages. 9.50x6.50x0.75 inches. In Stock.

Hardcover. Condizione: new. Hardcover. Consumers have increasingly sought fresh-like, convenient foods without any chemical residues to protect against pests and pathogenic microorganisms. Even minimal heat treatments, such as standard pasteurization, are no longer popular because it is generally believed that heating reduces the content of healthy food components such as vitamins and antioxidants. This has served as the motivation for the development of new, gentle food processing technologies, which are highlighted in this Special Issue. The aim of this Special Issue is to present the latest research on cutting-edge, gentle food processing technologies, including high-pressure processing (HPP), pulsed electric field (PEF) processing, high-pressure homogenization (HPH), ultraviolet (UV) light processing and cold plasma processing (CPP). The applications of these technologies are presented across different food materials, alongside methods for optimizing process parameters. Showcasing new technologies and their advantages/disadvantages can motivate readers to apply them in practice. Many of the above-mentioned technologies have already been introduced into industrial practice, but applications are still limited. It is clear that scaling up from laboratory to full commercial scale brings a number of challenges, including legislative ones. This Special Issue is primarily about the benefits of these new technologies towards improving the health and nutrition of the final product without compromising safety and sensory quality, i.e., taste and texture. This item is printed on demand. Shipping may be from multiple locations in the US or from the UK, depending on stock availability.…

Hardcover. Condizione: new. Hardcover. Consumers have increasingly sought fresh-like, convenient foods without any chemical residues to protect against pests and pathogenic microorganisms. Even minimal heat treatments, such as standard pasteurization, are no longer popular because it is generally believed that heating reduces the content of healthy food components such as vitamins and antioxidants. This has served as the motivation for the development of new, gentle food processing technologies, which are highlighted in this Special Issue. The aim of this Special Issue is to present the latest research on cutting-edge, gentle food processing technologies, including high-pressure processing (HPP), pulsed electric field (PEF) processing, high-pressure homogenization (HPH), ultraviolet (UV) light processing and cold plasma processing (CPP). The applications of these technologies are presented across different food materials, alongside methods for optimizing process parameters. Showcasing new technologies and their advantages/disadvantages can motivate readers to apply them in practice. Many of the above-mentioned technologies have already been introduced into industrial practice, but applications are still limited. It is clear that scaling up from laboratory to full commercial scale brings a number of challenges, including legislative ones. This Special Issue is primarily about the benefits of these new technologies towards improving the health and nutrition of the final product without compromising safety and sensory quality, i.e., taste and texture. This item is printed on demand. Shipping may be from our UK warehouse or from our Australian or US warehouses, depending on stock availability.…

Hardcover. Condizione: new. Hardcover. Consumers have increasingly sought fresh-like, convenient foods without any chemical residues to protect against pests and pathogenic microorganisms. Even minimal heat treatments, such as standard pasteurization, are no longer popular because it is generally believed that heating reduces the content of healthy food components such as vitamins and antioxidants. This has served as the motivation for the development of new, gentle food processing technologies, which are highlighted in this Special Issue. The aim of this Special Issue is to present the latest research on cutting-edge, gentle food processing technologies, including high-pressure processing (HPP), pulsed electric field (PEF) processing, high-pressure homogenization (HPH), ultraviolet (UV) light processing and cold plasma processing (CPP). The applications of these technologies are presented across different food materials, alongside methods for optimizing process parameters. Showcasing new technologies and their advantages/disadvantages can motivate readers to apply them in practice. Many of the above-mentioned technologies have already been introduced into industrial practice, but applications are still limited. It is clear that scaling up from laboratory to full commercial scale brings a number of challenges, including legislative ones. This Special Issue is primarily about the benefits of these new technologies towards improving the health and nutrition of the final product without compromising safety and sensory quality, i.e., taste and texture. This item is printed on demand. Shipping may be from our Sydney, NSW warehouse or from our UK or US warehouse, depending on stock availability.…

Buch. Condizione: Neu. nach der Bestellung gedruckt Neuware - Printed after ordering - Consumers have increasingly sought fresh-like, convenient foods without any chemical residues to protect against pests and pathogenic microorganisms. Even minimal heat treatments, such as standard pasteurization, are no longer popular because it is generally believed that heating reduces the content of healthy food components such as vitamins and antioxidants. This has served as the motivation for the development of new, gentle food processing technologies, which are highlighted in this Special Issue. The aim of this Special Issue is to present the latest research on cutting-edge, gentle food processing technologies, including high-pressure processing (HPP), pulsed electric field (PEF) processing, high-pressure homogenization (HPH), ultraviolet (UV) light processing and cold plasma processing (CPP). The applications of these technologies are presented across different food materials, alongside methods for optimizing process parameters. Showcasing new technologies and their advantages/disadvantages can motivate readers to apply them in practice. Many of the above-mentioned technologies have already been introduced into industrial practice, but applications are still limited. It is clear that scaling up from laboratory to full commercial scale brings a number of challenges, including legislative ones. This Special Issue is primarily about the benefits of these new technologies towards improving the health and nutrition of the final product without compromising safety and sensory quality, i.e., taste and texture. …

Buch. Condizione: Neu. Optimization of Non-thermal Technology in Food Processing | Buch | Englisch | 2026 | MDPI AG | EAN 9783725872428 | Verantwortliche Person für die EU: Libri GmbH, Europaallee 1, 36244 Bad Hersfeld, gpsr[at]libri[dot]de | Anbieter: preigu Print on Demand.

Gebunden. Condizione: New. Dieser Artikel ist ein Print on Demand Artikel und wird nach Ihrer Bestellung fuer Sie gedruckt. High pressure processing is a fast-growing food processing technology and opens the door to nearly-fresh products that retain their sensorial and nutritional qualities. High Pressure Processing of Fruit and Vegetable Products reviews and su.…

Buch. Condizione: Neu. High Pressure Processing of Fruit and Vegetable Products | Milan Hou¿ka (u. a.) | Buch | Englisch | 2017 | CRC Press | EAN 9781498739023 | Verantwortliche Person für die EU: Libri GmbH, Europaallee 1, 36244 Bad Hersfeld, gpsr[at]libri[dot]de | Anbieter: preigu Print on Demand.