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Advances in Food Processing Technology

Editors: Jia, Jingdun, Liu, Donghong, Ma, Haile (Eds.)

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  • Focuses on the application of processing technology in food processing 
  • Introduces readers to food processing technology from various perspectives 
  • Analyzes the current state of application of food processing technologies and equipment in China 
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書籍の購入

イーブック ¥9,546
価格の適用国: Japan (日本円価格は個人のお客様のみ有効) (小計)
  • ISBN 978-981-13-6451-8
  • ウォーターマーク付、 DRMフリー
  • ファイル形式: EPUB, PDF
  • どの電子書籍リーダーからでもすぐにお読みいただけます。
  • ご購入後、すぐにダウンロードしていただけます。
ハードカバー ¥16,847
価格の適用国: Japan (日本円価格は個人のお客様のみ有効) (小計)
  • ISBN 978-981-13-6450-1
  • 個人のお客様には、世界中どこでも配送料無料でお届けします。
  • Usually dispatched within 3 to 5 business days.
この書籍について

This book introduces readers to essential advances in the application of physical processing technology in food processing that have been made in recent years. It analyzes and describes the application of Power Ultrasound, Pulsed Electric Field, Supercritical-CO2, and Infrared Heating in the contexts of food sterilization, extraction, modification, drying and safety control. Covering all aspects of food physical processing, from basic principles to the latest technological developments, it offers a valuable application guide for food engineers and food researchers alike. 

著者について

Jingdun Jia is the director of Chinese Rural Technology Development Center, Ministry of Science and Technology, China. He is in charge of the overall work of Chinese rural technology development center, and is mainly engaged in the national plan related agricultural and rural technology. He has participated in the 1st document drafting and research, and annual policy interpretation in the CPC Central Committee since 2003.
Donghong Liu is the Professor from College of Biosystems and Food Science, Zhejiang University, China. She has engaged in food processing equipment and automation research for a long time. She has in-depth research experiences on the engineering food processing technology, innovative equipment and engineering design of food processing, food safety test, food quality control and traceability technology, application of information technology in food processing, and has achieved remarkable achievements.

Haile Ma is the Professor from College of Food and Biological Engineering, Jiangsu University, China. His recent research focuses on the food physical processing technology and equipment development, applying the modern physics technology (such as ultrasonic, magnetic, infrared, pulse strong light and laser) into food processing (such as enzyme digestion, fermentation and extraction) and the agri-product processing (such as drying, killing insects, cleaning, preservation, etc). He has created a new SU gradient extraction technology of active components from propolis and a series preparation technology of active peptides by ultrasonic-assisted enzymatic hydrolysis.

Table of contents (10 chapters)

Table of contents (10 chapters)

書籍の購入

イーブック ¥9,546
価格の適用国: Japan (日本円価格は個人のお客様のみ有効) (小計)
  • ISBN 978-981-13-6451-8
  • ウォーターマーク付、 DRMフリー
  • ファイル形式: EPUB, PDF
  • どの電子書籍リーダーからでもすぐにお読みいただけます。
  • ご購入後、すぐにダウンロードしていただけます。
ハードカバー ¥16,847
価格の適用国: Japan (日本円価格は個人のお客様のみ有効) (小計)
  • ISBN 978-981-13-6450-1
  • 個人のお客様には、世界中どこでも配送料無料でお届けします。
  • Usually dispatched within 3 to 5 business days.
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書誌情報

Bibliographic Information
Book Title
Advances in Food Processing Technology
Editors
  • Jingdun Jia
  • Donghong Liu
  • Haile Ma
Copyright
2019
Publisher
Springer Singapore
Copyright Holder
Springer Nature Singapore Pte Ltd. and Zhejiang University Press, Hangzhou
Distribution Rights
Distribution rights for print book in mainland China: Zhejiang University Press
イーブック ISBN
978-981-13-6451-8
DOI
10.1007/978-981-13-6451-8
ハードカバー ISBN
978-981-13-6450-1
Edition Number
1
Number of Pages
IX, 251
Number of Illustrations
54 b/w illustrations, 36 illustrations in colour
Additional Information
Jointly published with Zhejiang University Press, Hangzhou, China
Topics