Handbook of Food Processing: Food Preservation by Theodoros Varzakas (English) H

Handbook of Food Processing by Theodoros Varzakas, Constantina Tzia

Estimated delivery 3-12 business days

Format Hardcover

Condition Brand New

Description Packed with case studies and problem calculations, Handbook of Food Processing: Food Preservation presents the information necessary to design food processing operations and goes on to describe the equipment needed to carry them out in detail. The book covers every step in the sequence of converting raw material to the final product. It also discusses the most common food engineering unit operations and food preservation processes, such as blanching, pasteurization, chilling, and freezing to aseptic packaging, non-thermal food processing, and the use of biosensors. Highlights Include Case study on the effect of blanching conditions on sulforaphane content in purple and roman cauliflower (brassica oleracea l. Var. Botrytis)Principles of thermal processing described along with thermal process calculationsCase study on microwave preservation of fruit-based products: application to kiwifruit pureePrinciples and applications of Ohmic heatingAdvances in food additives and contaminantsUse of edible films and coatings in fresh fruits and vegetables preservation The book provides information regarding the common food preservation methods such as blanching, thermal processing of foods, canning, extrusion-cooking, drying or dehydration of foods, chilling, and freezing. It also describes the principles and applications of new thermal and non-thermal food processing technologies, i.e., microwave heating, ohmic heating, high pressure (HP) processing, pulsed electric field (PEF) processing, magnetic fields, ultrasound, use of edible films and coatings, food packaging-aseptic packaging, and modified atmosphere, biosensor and ozone applications. The book helps you keep up with diverse consumer demands and rapidly developing markets.

Author Biography

Theodoros Varzakas owns a Bachelor (Honours) in Microbiology and Biochemistry (1992), and a Ph.D. in Food Biotechnology and an MBA in Food from Reading University, UK (1998). He has also worked as a postdoctoral research staff at the same university. He has worked in large pharmaceutical and multinational food companies in Greece for 5 years and has also got at least 14 years experience in the public sector. Since 2005 he serves as Assistant and Associate Professor in the Department of Food Technology, Technological Educational Institute of Peloponnese (ex Kalamata), Greece specializing in issues of food technology, food processing, food quality and safety. Reviewer in many international journals such as (International Journal of Food Science & Technology, Journal of Food Engineering, Waste Management, Critical Reviews in Food Science and Nutrition, Italian Journal of Food Science, Journal of Food Processing and Preservation, Journal of Culinary Science and Technology, Journal of Agricultural and Food Chemistry, Journal of Food Quality, Food Chemistry, J. Food Science). Has written more than 90 research papers and reviews and has presented more than 90 papers and posters in national and international conferences. He has written two books in Greek, one on genetically modified food and another one on Quality control in food. He has edited a book on sweeteners which has been published in 2012 by CRC and another book on biosensors published by CRC in 2013.Constantina Tzia, received a diploma in chemical engineering and a Ph.D in food engineering from the National Technical University of Athens, Greece in 1977 and 1987, respectively. His current research interests include quality and safety (HACCP) of foods, sensory evaluation, fats and oil, dairy and bakery technology, and utilization of food by-products. Professor Tzia's work has been widely published and presented, appearing in prestigious publications such as the Journal of Food Science, LWT - Food Science and Technology, Innovative Food Science and Emerging Technologies, Food and Bioprocess Technology, and Journal of the American Oil Chemists' Society.

Details ISBN 1498721753 ISBN-13 9781498721752 Title Handbook of Food Processing Author Theodoros Varzakas, Constantina Tzia Format Hardcover Year 2015 Pages 22 Publisher Taylor & Francis Inc GE_Item_ID:139832564; About Us

Grand Eagle Retail is the ideal place for all your shopping needs! With fast shipping, low prices, friendly service and over 1,000,000 in stock items - you're bound to find what you want, at a price you'll love!

Shipping & Delivery Times

Shipping is FREE to any address in USA.

Please view eBay estimated delivery times at the top of the listing. Deliveries are made by either USPS or Courier. We are unable to deliver faster than stated.

International deliveries will take 1-6 weeks.

NOTE: We are unable to offer combined shipping for multiple items purchased. This is because our items are shipped from different locations.

Returns

If you wish to return an item, please consult our Returns Policy as below:

Please contact Customer Services and request "Return Authorisation" before you send your item back to us. Unauthorised returns will not be accepted.

Returns must be postmarked within 4 business days of authorisation and must be in resellable condition.

Returns are shipped at the customer's risk. We cannot take responsibility for items which are lost or damaged in transit.

For purchases where a shipping charge was paid, there will be no refund of the original shipping charge.

Additional Questions

If you have any questions please feel free to Contact Us.

Categories Baby Books Electronics Fashion Games Health & Beauty Home, Garden & Pets Movies Music Sports & Outdoors Toys