Non-thermal food processing is a viable alternative to traditional thermal processing to meet
customer needs for high-quality, convenient and minimally processed foods. They are …

Over a course of centuries, various food processing technologies have been explored and
implemented to provide safe, fresher-tasting and nutritive food products. Among these …

Food Process Engineering and Technology, Third Edition combines scientific depth with
practical usefulness, creating a tool for graduate students and practicing food engineers …

The aggregation of proteins is of fundamental relevance in a number of daily phenomena,
as important and diverse as blood coagulation, medical diseases, or cooking an egg in the …

Chemical kinetics encompasses the study of the rates at which chemical reactions proceed.
The area of kinetics in food systems has received a great deal of attention in past years …

It has been nearly a decade since the third edition of Engineering Properties of Foods was
published, and food structure/microstructure remains a subject of research interest. In fact …

As the complexity of the food supply system increases, the focus on processes used to
convert raw food materials and ingredients into consumer food products becomes more …

To achieve and maintain optimal health, it is essential that the vitamins in foods are present
in sufficient quantity and are in a form that the body can assimilate. Vitamins in Foods …

The pineal hormone melatonin is secreted with a marked circadian rhythm. Normally,
maximum production occurs during the dark phase of the day and the duration of secretion …

Enzyme (EA) and high pressure (HP) assisted extraction of carotenoids, especially
lycopene, from tomato waste using various organic solvents was examined. Total carotenoid …