- Добавил: koticvvik
- Дата: 4-09-2021, 19:13
- Комментариев: 0
Название: Technologies for Value Addition in Food Products and Processes
Автор: Sankar Chandra Deka, Dibyakanta Seth, Nishant Rachayya Swami Hulle
Издательство: Apple Academic Press
Год: 2020
Формат: pdf
Страниц: 413
Размер: 10,9 МБ
Язык: English
The new volume looks at some important emerging food processing technologies in light of the demand for functional food products and high-value and nutritionally rich products. Technologies for Value Addition in Food Products and Processes covers a selection of important recent developments in food processing that work to enrich or maintain nutritional value of food products, including such applications as non-thermal plasma, refractance window drying, extrusion, enzyme immobilization, and dry fractionation. Dry fractionation, in particular, has emerged as a sustainable alternative to wet processes in the last three decades for producing protein concentrates from legumes.