Vacuum Drying for Extending Food Shelf-Life

Description

In this book, suitable examples of how to increase the shelf life of food materials while preserving their desirable original features are provided.

ScienceChemistryIndustrial & TechnicalTechnology & EngineeringIndustrial EngineeringFood ScienceChemical & BiochemicalManufacturing

2014Book

Author(s)Felipe Richter Reis

PublisherSpringer International Publishing

ISBN9783319082066

LanguageEnglish

Porosity Establishing the Relationship between Drying Parameters and Dried Food Quality

Fruit and Vegetable Storage Hypobaric, Hyperbaric and Controlled Atmosphere

Book

Packaging for Food Preservation

Application of Modified Atmosphere Packaging on Quality of Selected Vegetables

Dehydration of Foods

Drying and Energy Technologies

New Perspectives on Food Blanching

The Preservation of Fruit and Vegetable Food Products

The Chemistry of Thermal Food Processing Procedures

Novel Food Fermentation Technologies