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Advanced Technologies for Food Processing and Shelf-Life Extension

Description:

This book offers an updated comprehensive knowledge of emerging techniques that are reshaping the modern food industry. This book presents in-depth insights into advanced and emerging technologies aimed at improving food quality, safety, functionality, and shelf life, while supporting sustainability and consumer demand for minimally processed products. Covering a wide array of techniques, the book delves into the principles and applications of novel food processing methods, including high-pressure processing, membrane filtration, ultrasonication, and supercritical fluid extraction. It also highlights the role of advanced chromatographic methods in food analysis and quality control, and explores microencapsulation and micronization as key strategies for enhancing stability, bioavailability, and delivery of nutrients and active compounds. Each chapter offers scientific context, recent developments, practical considerations, and future perspectives, offering a balanced integration of theoretical foundations and practical applications. This book is a valuable reference for food technologists, nutritionists, food engineers, entrepreneurs, executives, students, and researchers looking to deepen their understanding of advanced food processing and preservation techniques.


About the Author

Dr Poonam Aggarwal has been an integral part of Punjab Agricultural University (PAU), Ludhiana, India for over 34 years, making exceptional contributions in research, teaching, and extension. As the former Head of the Department of Food Science and Technology (FST) for more than five years, she played a pivotal role in laying a robust foundation for the department. Dr Aggarwal's academic output is prolific, with over 160 research papers, 28 review articles, a book, 22 book chapters, 16 manuals and bulletins, more than 10 full papers, and over 130 abstracts presented at national and international conferences. She has also contributed more than 100 extension articles and has four patents to her credit, with three already granted. Dr Sukhpreet Kaur has been serving as a Food Technologist (Fruit and Vegetable) in the Department of Food Science and Technology at Punjab Agricultural University, Ludhiana, India, since 2016. She is actively engaged in research focusing on evaluating the processing suitability of various potato varieties, particularly for extracting starch from unmarketable types. Her academic contributions include 55 research publications, 4 review papers, 1 book, 5 book chapters, 11 extension articles, and 4 practical manuals.

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Advanced Technologies for Food Processing and Shelf-Life Extension

Product ID: K1036451399
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AED72790

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Type: Hardcover
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Advanced Technologies for Food Processing and Shelf-Life Extension

Product ID: K1036451399
Condition: New
Advanced Technologies for Food Processing and Shelf-Life Extension-0
Type: Hardcover

AED72790

Price includes VAT & Import Duties
Availability: In Stock

Quantity:

|

Order today to get by 7-14 business days

This item qualifies for free delivery

Returns & Warranty policies

Imported From: United Kingdom

At BOLO, we work hard to ensure the products you receive are new, genuine, and sourced from reputable suppliers.

BOLO is not an authorized or official retailer for most brands, nor are we affiliated with manufacturers unless specifically stated on a product page. Instead, we source verified sellers, authorized distributors or directly from the manufacturer.

Each product undergoes thorough inspection and verification at our consolidation and fulfilment centers to ensure it meets our strict authenticity and quality standards before being shipped and delivered to you.

If you ever have concerns regarding the authenticity of a product purchased from us, please contact Bolo Support. We will review your inquiry promptly and, if necessary, provide documentation verifying authenticity or offer a suitable resolution.

Your trust is our top priority, and we are committed to maintaining transparency and integrity in every transaction.

All product information, images, descriptions, and reviews originate from the manufacturer or from trusted sellers overseas. BOLO is not affiliated with, endorsed by, or an authorized retailer for most brands listed on our website unless stated otherwise.

While we strive to display accurate information, variations in packaging, labeling, instructions, or formulation may occasionally occur due to regional differences or supplier updates. For detailed or manufacturer-specific information, please contact the brand directly or reach out to BOLO Support for assistance.

Unless otherwise stated, all prices displayed on the product page include applicable taxes and import duties.

BOLO operates in accordance with the laws and regulations of United Arab Emirates. Any items found to be restricted or prohibited for sale within the UAE will be cancelled prior to shipment. We take proactive measures to ensure that only products permitted for sale in United Arab Emirates are listed on our website.

All items are shipped by air, and any products classified as “Dangerous Goods (DG)” under IATA regulations will be removed from the order and cancelled.

All orders are processed manually, and we make every effort to process them promptly once confirmed. Products cancelled due to the above reasons will be permanently removed from listings across the website.

Description:

This book offers an updated comprehensive knowledge of emerging techniques that are reshaping the modern food industry. This book presents in-depth insights into advanced and emerging technologies aimed at improving food quality, safety, functionality, and shelf life, while supporting sustainability and consumer demand for minimally processed products. Covering a wide array of techniques, the book delves into the principles and applications of novel food processing methods, including high-pressure processing, membrane filtration, ultrasonication, and supercritical fluid extraction. It also highlights the role of advanced chromatographic methods in food analysis and quality control, and explores microencapsulation and micronization as key strategies for enhancing stability, bioavailability, and delivery of nutrients and active compounds. Each chapter offers scientific context, recent developments, practical considerations, and future perspectives, offering a balanced integration of theoretical foundations and practical applications. This book is a valuable reference for food technologists, nutritionists, food engineers, entrepreneurs, executives, students, and researchers looking to deepen their understanding of advanced food processing and preservation techniques.


About the Author

Dr Poonam Aggarwal has been an integral part of Punjab Agricultural University (PAU), Ludhiana, India for over 34 years, making exceptional contributions in research, teaching, and extension. As the former Head of the Department of Food Science and Technology (FST) for more than five years, she played a pivotal role in laying a robust foundation for the department. Dr Aggarwal's academic output is prolific, with over 160 research papers, 28 review articles, a book, 22 book chapters, 16 manuals and bulletins, more than 10 full papers, and over 130 abstracts presented at national and international conferences. She has also contributed more than 100 extension articles and has four patents to her credit, with three already granted. Dr Sukhpreet Kaur has been serving as a Food Technologist (Fruit and Vegetable) in the Department of Food Science and Technology at Punjab Agricultural University, Ludhiana, India, since 2016. She is actively engaged in research focusing on evaluating the processing suitability of various potato varieties, particularly for extracting starch from unmarketable types. Her academic contributions include 55 research publications, 4 review papers, 1 book, 5 book chapters, 11 extension articles, and 4 practical manuals.

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