Green Food Processing Techniques Preservation, Transformation and Extraction

Green Food Processing Techniques Preservation, Transformation and Extraction

Green Food Processing TechniquesPreservation, Transformation and Extraction\nAuthor(s): Farid Chemat, Eugene Vorobiev\nFormat: Paperback\nPublisher: Elsevier Science Publishing Co Inc, United States\nImprint: Academic Press Inc\nISBN-13: 9780128153536, 978-0128153536\nSynopsis\nGreen Food Processing Techniques: Preservation, Transformation and Extraction advances the ethics and practical objectives of \""Green Food Processing\"" by offering a critical mass of research on a series of methodological and technological tools in innovative food processing techniques, along with their role in promoting the sustainable food industry. These techniques (such as microwave, ultrasound, pulse electric field, instant controlled pressure drop, supercritical fluid processing, extrusion) lie on the frontier of food processing, food chemistry, and food microbiology, and are thus presented with tools to make preservation, transformation and extraction greener. The Food Industry constantly needs to resh.

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