Food Engineering
Given the rapid growth of engineering fields, namely the food industry with novel food process technologies, novel ingredients, advanced enzyme production and applications, and other complementary technologies, this book will disclose the latest trends in food engineering. This text is a compilation...
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| Format: | Online |
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| Sprache: | Englisch |
| Veröffentlicht: |
IntechOpen
2023
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| Online-Zugang: | ONIX_20231201_9781838819767_1649 |
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| _version_ | 1869525702855884800 |
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| collection | Directory of Open Access Books |
| description | Given the rapid growth of engineering fields, namely the food industry with novel food process technologies, novel ingredients, advanced enzyme production and applications, and other complementary technologies, this book will disclose the latest trends in food engineering. This text is a compilation of selected research articles and reviews covering current efforts in research in and application of emerging technologies in the food industry. The chapters in this book are divided into three broad sections. Section 1 deals with introductory information about enzyme application, preserving treatments (such as thermal treatment, active packaging concepts) in a sustainable, cost-effective manner, inclusion in food processing of wild edible plants as a part of cultural and generic heritage, and the upscaling of extraction techniques to increase the bioavailability of bioactive compounds. Section 2 provides data concerning the food industry's emerging technologies. Section 3 reveals the latest trends in food fortification. Overall, this book serves as an inspiring source for both scientific and industrial actors or anyone involved in any aspect related to the food industry. |
| format | Online |
| id | doab-20.500.12854ir-130540 |
| institution | Directory of Open Access Books |
| language | eng |
| publishDate | 2023 |
| publishDateRange | 2023 |
| publishDateSort | 2023 |
| publisher | IntechOpen |
| publisherStr | IntechOpen |
| record_format | ojs |
| spelling | doab-20.500.12854ir-1305402024-04-14T10:28:47Z Food Engineering Emilia Coldea, Teodora adsorption, flavonoids, antioxidant activity, nutrients, polyphenols, enzymes thema EDItEUR::T Technology, Engineering, Agriculture, Industrial processes::TV Agriculture and farming::TVD Agricultural engineering and machinery Given the rapid growth of engineering fields, namely the food industry with novel food process technologies, novel ingredients, advanced enzyme production and applications, and other complementary technologies, this book will disclose the latest trends in food engineering. This text is a compilation of selected research articles and reviews covering current efforts in research in and application of emerging technologies in the food industry. The chapters in this book are divided into three broad sections. Section 1 deals with introductory information about enzyme application, preserving treatments (such as thermal treatment, active packaging concepts) in a sustainable, cost-effective manner, inclusion in food processing of wild edible plants as a part of cultural and generic heritage, and the upscaling of extraction techniques to increase the bioavailability of bioactive compounds. Section 2 provides data concerning the food industry's emerging technologies. Section 3 reveals the latest trends in food fortification. Overall, this book serves as an inspiring source for both scientific and industrial actors or anyone involved in any aspect related to the food industry. 2023-12-01T17:47:20Z 2023-12-01T17:47:20Z 2019 book ONIX_20231201_9781838819767_1649 9781838819767 9781838819750 9781838819774 https://directory.doabooks.org/handle/20.500.12854/130540 eng image/jpeg n/a https://www.intechopen.com/books/8313 https://mts.intechopen.com/storage/books/8313/authors_book/authors_book.pdf IntechOpen IntechOpen 10.5772/intechopen.78442 10.5772/intechopen.78442 78a36484-2c0c-47cb-ad67-2b9f5cd4a8f6 9781838819767 9781838819750 9781838819774 IntechOpen 160 open access |
| spellingShingle | adsorption, flavonoids, antioxidant activity, nutrients, polyphenols, enzymes thema EDItEUR::T Technology, Engineering, Agriculture, Industrial processes::TV Agriculture and farming::TVD Agricultural engineering and machinery Food Engineering |
| title | Food Engineering |
| title_full | Food Engineering |
| title_fullStr | Food Engineering |
| title_full_unstemmed | Food Engineering |
| title_short | Food Engineering |
| title_sort | food engineering |
| topic | adsorption, flavonoids, antioxidant activity, nutrients, polyphenols, enzymes thema EDItEUR::T Technology, Engineering, Agriculture, Industrial processes::TV Agriculture and farming::TVD Agricultural engineering and machinery |
| topic_facet | adsorption, flavonoids, antioxidant activity, nutrients, polyphenols, enzymes thema EDItEUR::T Technology, Engineering, Agriculture, Industrial processes::TV Agriculture and farming::TVD Agricultural engineering and machinery |
| url | ONIX_20231201_9781838819767_1649 |