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Structured Foods
Structured Foods is an important reference that discusses the recent research trends on structural development in various foods. This book covers different tools and food engineering techniques such as encapsulation, 3D and 4D printing, imaging techniques, and clean meat technology. It discusses how various foods can be broken down and manipulated at the molecular level to improve their quality, safety, and healthfulness. It describes the structuring of components like starch, proteins, and polysaccharides and the stability and bioavailability of different food structures. This is a useful reference for researchers and industry experts in food technology, food engineering, and food processin...
Most Unexpected At Lhc And The Status Of High Energy Frontier, The - Proceedings Of The International School Of Subnuclear Physics
Contents:Hot Theoretical Topics:Ultraviolet Behavior of N = 8 Supergravity (L J Dixon)Is the Best Superstring Model NP Complete? (M R Douglas)Erice Lecture on Microscopic Gravity (G Dvali) Supergravity: Foundations and Applications (S Ferrara)Orienfold String Vacua and Strings at the LHC (D Luest)Seminars on Specialized Topics:Status of Dark Matter and Neutrino Physics (A Bettini)Experimental Evidence for Pointlike Baryons at q2 = 4MB2 (S Pacetti) Neutrino Masses, Dark Matter, Baryon Asymmetry and Inflation can be Explained at Once (M Shaposhnikov)Results from RHIC with Implications for LHC (M J Tannenbaum)Quantum Gravity without Space-Time Singularities or Horizons (G 't Hooft)Diffraction i...
Unit Operations In Food Processing
This book is a novel contribution on the topic “Unit Operations in Food Processing”. It widely covers the syllabi laid down for Agricultural Engineering as well as for Food Processing students. This book has 24 chapters and each chapter describes the fundamental knowledge of various unit operations used in processing of food and their applications with suitable examples. The language is kept simple and easy to understand and thus it will prove highly useful text book intended for undergraduate student in different universities and institutes.
Innovations In Food Processing Technology
The contents of the book are divided into various chapters from Advances in Food Engineering, Developments in Food Quality and Safety, Emerging Food Processing Technologies, Innovations in Food Product Development and Developments in Food Property Analysis. The book includes topics like modelling approaches of various food processes namely drying, dehydration and absorption, quality characteristics, quality measurement and safety of food product. The book also contains topics related to emerging processing technologies for food namely ohmic heating, cold plasma, high pressure, ultrasound assisted processing etc., and development of new ingredient and food product. Some topics of the book deal with various types of properties of food such as antioxidant, physicochemical and rheological properties of food.
The Most Unexpected at LHC and the Status of High Energy Frontier
Hot Theoretical Topics: Ultraviolet Behavior of N=8 Supergravity (L J Dixon); Is the Best Superstring Model NP Complete? (M R Douglas); Erice Lecture on Microscopic Gravity (G Dvali); Supergravity: Foundations and Applications (S Ferrara); Orienfold String Vacua and Strings at the LHC (D Luest); Seminar on Specialized Topics: Status of Dark Matter and Neutrino Physics (A Bettini); Experimental Evidence for Pointlike Baryons at q2 = 4MB2 (S Pacetti); Neutrino Masses, Dark Matter, Baryon Asymmetry and Inflation can be Explained at Once (M Shaposhnikov); Results from RHIC with Implications for LHC (M J Tannenbaum); Quantum Gravity without Space-Time Singularities or Horizons (G 't Hooft); Diffr...
Emerging Technologies in Food Preservation
Consumers worldwide are becoming increasingly aware of the significant impacts of food quality, nutrition, and food habits on their health. Demands for fresh, minimally processed foods, foods subjected to less severe preservation and processing, and for foods with no synthetic chemical preservatives are expanding rapidly. Food businesses worldwide are innovating advanced processing and preservation technologies, including natural, bioactive preservatives to fulfill these emerging consumers’ demands. Emerging Technologies in Food Preservation discusses the innovations and advancements in food processing and preservation that have emerged over the last two decades of the 21st century. Variou...
Dynamics and Thermodynamics with Nuclear Degrees of Freedom
This volume is the outcome of a community-wide review of the field of dynamics and thermodynamics with nuclear degrees of freedom. It presents the achievements and the outstanding open questions in 26 articles collected in six topical sections and written by more than 60 authors. All authors are internationally recognized experts in their fields.
Food Processing and Preservation Technology
Food Processing and Preservation Technology: Advances, Methods, and Applications confronts the challenges of food preservation by providing new research and information on the use of novel processing and preservation technologies during production, processing, and transportation in the food industry for the improvement of shelf life and the safety of foods. The book is organized in two main parts. The first section focuses on novel and nonthermal processing of food and food products. It looks at dielectric heating and ohmic heating as well as three-dimensional printing of foods and ozonization of food products. Part two delves into process interventions for food processing and preservations,...
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