Nonthermal Plasma Technology for Food and Food Products by Mahendran, R.; Birwal, Preeti; Goyal, Megh R.;

Sorozatcím: Innovations in Agricultural & Biological Engineering;

20% KEDVEZMÉNY?
A kedvezmény csak az 'Értesítés a kedvenc témákról' hírlevelünk címzettjeinek rendeléseire érvényes.

Kiadói listaár GBP 180.00
Az ár azért becsült, mert a rendelés pillanatában nem lehet pontosan tudni, hogy a beérkezéskor milyen lesz a forint árfolyama az adott termék eredeti devizájához képest. Ha a forint romlana, kissé többet, ha javulna, kissé kevesebbet kell majd fizetnie.

85 995 Ft (81 900 Ft + 5% áfa)
Kedvezmény(ek) 20% (cc. 17 199 Ft off)
Kedvezményes ár 68 796 Ft (65 520 Ft + 5% áfa)

85 995 Ft

Beszerezhetőség

Becsült beszerzési idő: A Prosperónál jelenleg nincsen raktáron, de a kiadónál igen. Beszerzés kb. 3-5 hét..
A Prosperónál jelenleg nincsen raktáron.

A termék adatai:

Kiadás sorszáma 1
Kiadó Apple Academic Press
Megjelenés dátuma 2025. július 15.

ISBN 9781774917701
Kötéstípus Keménykötés
Terjedelem578 oldal
Méret 234x156 mm
Súly 1230 g
Nyelv angol
Illusztrációk 58 Illustrations, black & white; 6 Illustrations, color; 6 Halftones, black & white; 52 Line drawings, black & white; 7 Line drawings, color

Kategóriák

Élelmiszer- és dohányipar, élelmiszertudomány Élelmiszer- és dohányipar, élelmiszertudomány (karitatív célú kampány)

Rövid leírás:

Explores the techniques and methods of processing food products without subjecting them to heat treatment, using cold plasma for food preservation and maintenance of food safety. Introduces and reviews principles of cold plasma technology, also discussing the design and generation of cold plasma. Covers advances in cold plasma technology.

Több

Hosszú leírás:

Cold plasma technology in the food industry is increasingly being adopted for its effective decontamination of food from foodborne pathogens and for its ability for enhanced pest mitigation in stored products. This new volume explores the techniques and methods of processing food products without subjecting them to heat treatment, using the promising cutting-edge technology of cold plasma for food preservation and food safety. The book discusses the design and generation of cold plasma along with the interaction with food molecules and covers applications in agri-food systems such as in solid foods, liquid foods, and food packaging. It presents the effects of cold plasma on starch modification, food surface modification, and its influence on toxin reduction. It also reports on advances and research being conducted to deal with simulation, modeling, and emerging other combination technologies. A chapter also reports on adopting cold plasma for spaceflight-grown produce.

Több

Tartalomjegyzék:

PART 1: BASICS OF COLD PLASMA TECHNOLOGY 1. Introduction and Principles of Cold Plasma Technology 2. Design and Generation of Cold Plasma 3. Interaction of Reactive Species with Food Molecules PART 2: INTERACTION OF COLD PLASMA WITH FOOD SYSTEMS AND ITS APPLICATIONS 4. Characterization Methods for Cold Plasma Technology 5. Effect of Cold Plasma on the Modification of Starch in Foods 6. Applications of Cold Plasma Technology in Solid Food Products 7. Effects of Cold Plasma on Liquid Foods 8. Emerging Cold Plasma Strategies to Prevent or Treat Mycotoxins in Foods PART 3: NON-FOOD APPLICATIONS OF COLD PLASMA TECHNOLOGY 9. Cold Plasma to Control Biofilms on Food and Food Products 10. Impact of Cold Plasma for Applications in Food Packaging PART 4: EMERGING TRENDS IN COLD PLASMA APPLICATIONS 11. Cold Plasma in Combination with Other Novel Technologies 12. Novel and Advanced Trends in Cold Plasma Technology for the Food Industry 13. Cold Plasma for Spaceflight-Grown Produce: Disinfection and Other Applications PART 5: RESEARCH CHALLENGES IN COLD PLASMA TECHNOLOGY 14. Computational Fluid Dynamics in Cold Plasma Processing: Basics, Scope, and Applications 15. Limitations and Toxicology of Plasma Treatment 16. Cold Plasma Technology: Future Avenues and Challenges

Több

Mostanában megtekintett