Cold Plasma in Food and Agriculture

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  • Author : NN Misra
  • Publisher : Academic Press
  • Pages : 380 pages
  • ISBN : 012801489X
  • Rating : 5/5 from 2 reviews
CLICK HERE TO GET THIS BOOK >>>Cold Plasma in Food and Agriculture

Download or Read online Cold Plasma in Food and Agriculture full in PDF, ePub and kindle. this book written by NN Misra and published by Academic Press which was released on 15 July 2016 with total page 380 pages. We cannot guarantee that Cold Plasma in Food and Agriculture book is available in the library, click Get Book button and read full online book in your kindle, tablet, IPAD, PC or mobile whenever and wherever You Like. Cold Plasma in Food and Agriculture: Fundamentals and Applications is an essential reference offering a broad perspective on a new, exciting, and growing field for the food industry. Written for researchers, industry personnel, and students interested in nonthermal food technology, this reference will lay the groundwork of plasma physics, chemistry, and technology, and their biological applications. Food scientists and food engineers interested in understanding the theory and application of nonthermal plasma for food will find this book valuable because it provides a roadmap for future developments in this emerging field. This reference is also useful for biologists, chemists, and physicists who wish to understand the fundamentals of plasma physics, chemistry, and technology and their biological interactions through applying novel plasma sources to food and other sensitive biomaterials. Examines the topic of cold plasma technology for food applications Demonstrates state-of-the-art developments in plasma technology and potential solutions to improve food safety and quality Presents a solid introduction for readers on the topics of plasma physics and chemistry that are required to understand biological applications for foods Serves as a roadmap for future developments for food scientists, food engineers, and biologists, chemists, and physicists working in this emerging field

Cold Plasma in Food and Agriculture

Cold Plasma in Food and Agriculture
  • Author : NN Misra,Oliver Schlüter,PJ Cullen
  • Publisher : Academic Press
  • Release : 15 July 2016
GET THIS BOOK Cold Plasma in Food and Agriculture

Cold Plasma in Food and Agriculture: Fundamentals and Applications is an essential reference offering a broad perspective on a new, exciting, and growing field for the food industry. Written for researchers, industry personnel, and students interested in nonthermal food technology, this reference will lay the groundwork of plasma physics, chemistry, and technology, and their biological applications. Food scientists and food engineers interested in understanding the theory and application of nonthermal plasma for food will find this book valuable because it

Novel Strategies to Improve Shelf Life and Quality of Foods

Novel Strategies to Improve Shelf Life and Quality of Foods
  • Author : Santosh K. Mishra,Megh R. Goyal
  • Publisher : CRC Press
  • Release : 25 November 2020
GET THIS BOOK Novel Strategies to Improve Shelf Life and Quality of Foods

This volume focuses on food preservation prior to distribution and sale, which is a major challenge in the tropical climates of most developing nations. In order to assure that food products are safe for human consumption, due importance must be given to the quality and safety aspects of production, processing, and distribution. This volume provides an informative overview of recent research on the therapeutic potential of various new and natural compounds along with novel technologies for enhanced shelf-life longevity and

Sustainable Food Processing and Engineering Challenges

Sustainable Food Processing and Engineering Challenges
  • Author : Charis M. Galanakis
  • Publisher : Academic Press
  • Release : 16 March 2021
GET THIS BOOK Sustainable Food Processing and Engineering Challenges

Sustainability is becoming a major item for the food industry around the world, as resources become more restricted and demand grows. Food processing ensures that the resources required producing raw food materials and ingredients for food manufacturing are used most efficiently. Responding to the goals of sustainability requires the maximum utilization of all raw materials produced and integration of activities throughout all the production-to-consumption stages. To maximize the conversion of raw materials into consumer products, food engineering and food processing

Innovative Food Processing Technologies

Innovative Food Processing Technologies
  • Author : Anonim
  • Publisher : Elsevier
  • Release : 18 August 2020
GET THIS BOOK Innovative Food Processing Technologies

Food process engineering, a branch of both food science and chemical engineering, has evolved over the years since its inception and still is a rapidly changing discipline. While traditionally the main objective of food process engineering was preservation and stabilization, the focus today has shifted to enhance health aspects, flavour and taste, nutrition, sustainable production, food security and also to ensure more diversity for the increasing demand of consumers. The food industry is becoming increasingly competitive and dynamic, and strives

Non Thermal Processing Technologies for the Grain Industry

Non Thermal Processing Technologies for the Grain Industry
  • Author : M. Selvamuthukumaran
  • Publisher : CRC Press
  • Release : 19 August 2021
GET THIS BOOK Non Thermal Processing Technologies for the Grain Industry

Food can rapidly spoil due to growth of microorganisms, and traditional methods of food preservation such as drying, canning, salting, curing, and chemical preservation can affect the quality of the food. Nowadays, various non-thermal processing techniques can be employed in grain processing industries to combat this. They include pulsed electric field processing, high pressure processing, ultrasonic processing, cold plasma processing, and more. Such techniques will satisfy consumer demand for delivering wholesome food products to the market. Non-Thermal Processing Technologies for

Nanoscience in Food and Agriculture 3

Nanoscience in Food and Agriculture 3
  • Author : Shivendu Ranjan,Nandita Dasgupta,Eric Lichtfouse
  • Publisher : Springer
  • Release : 23 December 2016
GET THIS BOOK Nanoscience in Food and Agriculture 3

This book is the third volume on Nanoscience in Food and Agriculture, published in the Sustainable Agriculture Reviews series. In this book we present ten chapters describing the synthesis and application of nanomaterials for health, food, agriculture and bioremediation.Nanomaterials with unique properties are now being used to improve food and agricultural production. Research on nanomaterials is indeed revealing new applications that were once thought to be imaginary. Specifically, applications lead to higher crop productivity with nanofertilisers, better packaging, longer

Research Anthology on Food Waste Reduction and Alternative Diets for Food and Nutrition Security

Research Anthology on Food Waste Reduction and Alternative Diets for Food and Nutrition Security
  • Author : Management Association, Information Resources
  • Publisher : IGI Global
  • Release : 17 September 2020
GET THIS BOOK Research Anthology on Food Waste Reduction and Alternative Diets for Food and Nutrition Security

The world population is expected to increase exponentially within the next decade, which means that the food demand will increase and so will waste production. The increasing demand for food as well as changes in consumption habits have led to the greater availability and variety of food with a longer shelf life. However, there is a need for effective food waste management and food preservation as wasted food leads to overutilization of water and fossil fuels and increasing greenhouse gas

Food Processing

Food Processing
  • Author : Kshirod Kumar Dash,Sourav Chakraborty
  • Publisher : CRC Press
  • Release : 09 August 2021
GET THIS BOOK Food Processing

Advances in thermal and non-thermal food processing aims to discuss emerging trends based on the future scope and challenges and to explain uncertain challenges in food processing. In thermal processing different operations in food engineering namely advance drying methods, evaporation, extrusion cooking, different extraction techniques, crystallizations are covered in terms food engineering and process modeling aspect. For non-thermal processing, high pressure processing, ultrasound, ohmic heating, pulse electric field, pulse light technology, osmotic dehydration and so forth are discussed. Relevant mathematical

Plasma Technology in the Preservation and Cleaning of Cultural Heritage Objects

Plasma Technology in the Preservation and Cleaning of Cultural Heritage Objects
  • Author : Radko Tiňo,Katarína Vizárová,František Krčma,Milena Reháková,Viera Jančovičová,Zdenka Kozáková
  • Publisher : CRC Press
  • Release : 30 March 2021
GET THIS BOOK Plasma Technology in the Preservation and Cleaning of Cultural Heritage Objects

Scientists have long been looking for alternative methods for the cleaning of historical and cultural museum objects as conventional methods often fail to completely remove surface films, leaving contamination and surface residues behind. Low-temperature plasmas have recently been found to provide a new, efficient and durable approach that maintains the safety of both the materials and personnel. This book is the first to introduce the emerging use of low-temperature plasmas in the cleaning and decontamination of cultural heritage items. It

Encyclopedia of Agriculture and Food Systems

Encyclopedia of Agriculture and Food Systems
  • Author : Anonim
  • Publisher : Elsevier
  • Release : 29 July 2014
GET THIS BOOK Encyclopedia of Agriculture and Food Systems

Encyclopedia of Agriculture and Food Systems, Second Edition addresses important issues by examining topics of global agriculture and food systems that are key to understanding the challenges we face. Questions it addresses include: Will we be able to produce enough food to meet the increasing dietary needs and wants of the additional two billion people expected to inhabit our planet by 2050? Will we be able to meet the need for so much more food while simultaneously reducing adverse environmental effects

Plasma Agriculture

Plasma Agriculture
  • Author : Matej Holc,Ita Junkar,Miran Mozetič
  • Publisher : Cambridge Scholars Publishing
  • Release : 06 October 2020
GET THIS BOOK Plasma Agriculture

Garlic is popular, versatile, and tasty. The Allium crop is beloved worldwide as a food, spice and herbal remedy, but is also widely researched and used in disciplines ranging from medicine to farming. However, what if the growth and yield of garlic could be influenced simply by physically treating its cloves? This is the principle behind plasma agriculture, an emerging field of science which introduces physical concepts to agricultural practice. Here, seeds or other plant materials are briefly exposed to

Encyclopedia of Biotechnology in Agriculture and Food

Encyclopedia of Biotechnology in Agriculture and Food
  • Author : Dennis R. Heldman,Dallas G. Hoover,Matthew B. Wheeler
  • Publisher : CRC Press
  • Release : 21 July 2010
GET THIS BOOK Encyclopedia of Biotechnology in Agriculture and Food

The Encyclopedia of Biotechnology in Agriculture and Food provides users with unprecedented access to nearly 200 entries that cover the entire food system, describing the concepts and processes that are used in the production of raw agricultural materials and food product manufacturing. So that users can locate the information they need quickly without having to flip through pages and pages of content, the encyclopedia avoids unnecessary complication by presenting information in short, accessible overviews. Addresses Environmental Issues & Sustainability in the Context

Sustainable Food Systems from Agriculture to Industry

Sustainable Food Systems from Agriculture to Industry
  • Author : Charis Michel Galanakis
  • Publisher : Academic Press
  • Release : 02 January 2018
GET THIS BOOK Sustainable Food Systems from Agriculture to Industry

Sustainable Food Systems from Agriculture to Industry: Improving Production and Processing addresses the principle that food supply needs of the present must be met without compromising the ability of future generations to meet their needs. Responding to sustainability goals requires maximum utilization of all raw materials produced and integration of activities throughout all production-to-consumption stages. This book covers production stage activities to reduce postharvest losses and increase use of by-products streams (waste), food manufacturing and beyond, presenting insights to ensure

Green Food Processing Techniques

Green Food Processing Techniques
  • Author : Farid Chemat,Eugene Vorobiev
  • Publisher : Academic Press
  • Release : 26 July 2019
GET THIS BOOK Green Food Processing Techniques

Green Food Processing Techniques: Preservation, Transformation and Extraction advances the ethics and practical objectives of "Green Food Processing" by offering a critical mass of research on a series of methodological and technological tools in innovative food processing techniques, along with their role in promoting the sustainable food industry. These techniques (such as microwave, ultrasound, pulse electric field, instant controlled pressure drop, supercritical fluid processing, extrusion...) lie on the frontier of food processing, food chemistry, and food microbiology, and are thus

Modern Fruit Industry

Modern Fruit Industry
  • Author : Ibrahim Kahramanoglu,Nesibe Ebru Kafkas,Ayzin Küden,Songül Çömlekçioğlu
  • Publisher : BoD – Books on Demand
  • Release : 04 March 2020
GET THIS BOOK Modern Fruit Industry

Starting in the 1940s, humans have aimed to increase agricultural productivity. However, along with the benefits gained, there have been several criticisms since the 1970s, especially about food security and environmental impacts. Nowadays, the demand for food is increasing while the quantity and quality of agricultural production is declining due to human-induced environmental problems, i.e. climate change and water scarcity. Moreover, our modern fruit industry needs to improve quality and quantity of fruit production while also protecting ecosystems by