Читать книгу Food Chemistry. The Role of Additives, Preservatives and Adulteration онлайн

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9 Chapter 9Table 9.1 Emerging “green” trends in food processing and technology [27].Table 9.2 CRISPR/CaS9 in improving traits in agricultural crops [34].

10 Chapter 10Table 10.1 Gas composition of MAP with different food products.Table 10.2 Application of non-thermal technologies for different food products.Table 10.3 Typical ranges of membrane filtration.Table 10.4 Application of novel-thermal technologies for different food products...Table 10.5 MW frequencies and power level utilized for different food products.Table 10.6 IRH spectra categorized based on wavelength and appearing temperature...Table 10.7 Types of freezing process operated at different temperatures.Table 10.8 Application of hurdle technology for different food products.Table 10.9 Regulatory bodies limitation for IR doses applied on different food p...Table 10.10 Application of IR for different food products.Table 10.11 Application of food additives for different food products.Table 10.12 Derived sources and compounds of natural additives.Table 10.13 Synthetic agent and properties of synthetic additives.