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Green food processing: concepts, strategies, and tools (CROSBI ID 64665)

Prilog u knjizi | ostalo | međunarodna recenzija

Barba, Francisco J. ; Roselló-Soto, Elena ; Marszałek, Krystian ; Bursać Kovačević, Danijela ; Režek Jambrak, Anet ; Lorenzo, Jose M. ; Chemat, Farid ; Putnik, Predrag Green food processing: concepts, strategies, and tools // Green Food Processing Techniques: Preservation, Transformation and Extraction / Chemat, Farid ; Vorobiev, Eugene (ur.). Lahti: Academic Press, 2019. str. 1-21 doi: 10.1016/B978-0-12-815353-6.00001-X

Podaci o odgovornosti

Barba, Francisco J. ; Roselló-Soto, Elena ; Marszałek, Krystian ; Bursać Kovačević, Danijela ; Režek Jambrak, Anet ; Lorenzo, Jose M. ; Chemat, Farid ; Putnik, Predrag

engleski

Green food processing: concepts, strategies, and tools

One of the developmental aspects of food science is testing and adapting advanced technologies for food production that save resources and improve food quality. More often than not, this includes technologies that operate at lower temperatures, shorter time and result with better preservation of the thermolabile compounds in the foods, as compared to conventional technologies. Nutritionally rich, but thermally sensitive raw materials as fruit, vegetables, meats and other, can particularly benefit from application of such advanced food technologies. Technologies with the most tested potential for industrial implementation include non-thermal plasma, pulsed electric field, high hydrostatic pressure, high intensity ultrasound, and others. Even though such technologies have obstacles to wide industrial implementation, they can be widely applied in unit operations such as processing, pasteurization, and extraction. Additionally, those technologies combined with exploitation of the economic and sustainable raw materials, as industrial wastes from food production, are foundation for green and ecofriendly food production and processing. This chapter gives overview of green food processing concepts, strategies and tools.

High pressure ; Supercritical carbon dioxide ; Electrotechnologies ; Laser ablation and radiofrequency ; Ultrasound ; Microwaves ; Nanotechnology ; Solar energy

Inozemne institucije koautora na radu: University of Valencia, Valencia, Spain ; Prof. Wacław Dąbrowski Institute of Agricultural and Food Biotechnology, Warsaw, Poland ; Meat Technology Center of Galicia, Spain ; Avignon University, INRA, UMR408, GREEN Extraction Team, Avignon, France

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Podaci o prilogu

1-21.

objavljeno

10.1016/B978-0-12-815353-6.00001-X

Podaci o knjizi

Green Food Processing Techniques: Preservation, Transformation and Extraction

Chemat, Farid ; Vorobiev, Eugene

Lahti: Academic Press

2019.

978-0-12-815353-6

Povezanost rada

Prehrambena tehnologija

Poveznice
Indeksiranost