By Christopher J. Doona, Kenneth Kustin and Florence E. Feeherry (eds.)
Novel meals processing applied sciences have major strength to enhance product caliber and technique potency. Commercialization of latest items and techniques brings fascinating possibilities and fascinating demanding situations. Case stories in Novel nutrition Processing applied sciences offers insightful, first-hand stories of many pioneering specialists fascinated with the advance and commercialization of meals produced by way of novel processing applied sciences. half 1 offers case reviews of business items preserved with the top nonthermal applied sciences of excessive strain processing and pulsed electrical box processing. half 2 broadens the case histories to incorporate substitute novel ideas, similar to dense part carbon dioxide, ozone, ultrasonics, cool plasma, and infrared applied sciences, that are utilized in nutrition renovation sectors starting from clean produce, to juices, to disinfestation. half three covers novel nutrients renovation concepts utilizing common antimicrobials, novel nutrients packaging applied sciences, and oxygen depleted garage thoughts. half four comprises case experiences of thoughts in retort know-how, microwave heating, and predictive modeling that evaluate thermal as opposed to non-thermal procedures, and assessment an speeded up 3-year problem try. With its staff of exceptional editors and foreign members, Case stories in Novel nutrition Processing applied sciences is a vital reference for execs in undefined, academia, and govt occupied with all points of study, improvement and commercialization of novel nutrition processing applied sciences.
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Additional info for Case Studies in Novel Food Processing Technologies: Innovations in Processing, Packaging, and Predictive Modelling
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5 Mrad promoted extreme browning and caramelization. When the milk was irradiated in the frozen state at À80 and À185 ëC an extremely bitter flavor resulted. All of the irradiated milk samples were regarded as unacceptable by flavor assessment. Fractionating of the irradiated milk separated the bitter flavor and suggested that the bitter component was a protein or a non-dialyzable protein fragment. A more recent study by Naghmoush et al. (1983) showed more favorable results. 75 Mrad of gamma-irradiation.