Food Processing for Increased Quality and Consumption
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Published By Elsevier

9780128114476

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Preface for Volume 18: Food Processing for Increased Quality and Consumption

Food Processing for Increased Quality and Consumption ◽

10.1016/b978-0-12-811447-6.00022-9 ◽

2018 ◽

pp. xxiii-xxvi ◽

Cited By ~ 2

Author(s):

Alexandru M. Grumezescu ◽

Alina M. Holban

Keyword(s):

Food Processing

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Food Technology Approaches for Improvement of Organoleptic Properties Through Preservation and Enrichment of Bioactive Compounds

Food Processing for Increased Quality and Consumption ◽

10.1016/b978-0-12-811447-6.00003-5 ◽

2018 ◽

pp. 67-92 ◽

Cited By ~ 2

Author(s):

Guillermo Petzold ◽

Jorge Moreno ◽

María P. Gianelli ◽

Fabiola Cerda ◽

Karla Mella ◽

...

Keyword(s):

Bioactive Compounds ◽

Food Technology ◽

Organoleptic Properties

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Emerging Food Processing Technologies

Food Processing for Increased Quality and Consumption ◽

10.1016/b978-0-12-811447-6.00002-3 ◽

2018 ◽

pp. 29-65

Author(s):

Gargi Ghoshal

Keyword(s):

Food Processing ◽

Processing Technologies

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Advances in Nonthermal Processing Technologies for Enhanced Microbiological Safety and Quality of Fresh Fruit and Juice Products

Food Processing for Increased Quality and Consumption ◽

10.1016/b978-0-12-811447-6.00007-2 ◽

2018 ◽

pp. 179-217 ◽

Cited By ~ 8

Author(s):

Hafiz Muhammad Shahbaz ◽

Jeong Un Kim ◽

Sun-Hyoung Kim ◽

Jiyong Park

Keyword(s):

Fresh Fruit ◽

Processing Technologies ◽

Microbiological Safety ◽

Nonthermal Processing

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The Contribution of Bioactive Peptides of Whey to Quality of Food Products

Food Processing for Increased Quality and Consumption ◽

10.1016/b978-0-12-811447-6.00009-6 ◽

2018 ◽

pp. 251-285 ◽

Cited By ~ 1

Author(s):

Tanja Krunic ◽

Marica Rakin ◽

Maja Bulatovic ◽

Danica Zaric

Keyword(s):

Bioactive Peptides ◽

Food Products ◽

Quality Of Food

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Copyright

Food Processing for Increased Quality and Consumption ◽

10.1016/b978-0-12-811447-6.00017-5 ◽

2018 ◽

pp. iv

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Amino Acids: Carriers of Nutritional and Biological Value Foods

Food Processing for Increased Quality and Consumption ◽

10.1016/b978-0-12-811447-6.00010-2 ◽

2018 ◽

pp. 287-311 ◽

Cited By ~ 1

Author(s):

Fanny Ribarova

Keyword(s):

Amino Acids ◽

Biological Value

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Index

Food Processing for Increased Quality and Consumption ◽

10.1016/b978-0-12-811447-6.00023-0 ◽

2018 ◽

pp. 481-498

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Role for Value Addition in Processing Foods of Traditional Varieties of Grains

Food Processing for Increased Quality and Consumption ◽

10.1016/b978-0-12-811447-6.00014-x ◽

2018 ◽

pp. 423-454

Author(s):

A. Sathya

Keyword(s):

Value Addition

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Series Preface

Food Processing for Increased Quality and Consumption ◽

10.1016/b978-0-12-811447-6.00021-7 ◽

2018 ◽

pp. xix-xxii

Author(s):

Alexandru M. Grumezescu ◽

Alina M. Holban

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Food Processing for Increased Quality and ConsumptionLatest Publications

TOTAL DOCUMENTS

H-INDEX

Published By Elsevier

Preface for Volume 18: Food Processing for Increased Quality and Consumption

Food Technology Approaches for Improvement of Organoleptic Properties Through Preservation and Enrichment of Bioactive Compounds

Emerging Food Processing Technologies

Advances in Nonthermal Processing Technologies for Enhanced Microbiological Safety and Quality of Fresh Fruit and Juice Products

The Contribution of Bioactive Peptides of Whey to Quality of Food Products

Copyright

Amino Acids: Carriers of Nutritional and Biological Value Foods

Index

Role for Value Addition in Processing Foods of Traditional Varieties of Grains

Series Preface

Food Processing for Increased Quality and Consumption
Latest Publications