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Innovative Thermal and Nonthermal Processing, Bioacessibility and Bioavailability of Nutrients and Bioactive Compounds presents the implications of conventional and innovative processing on the nutritional and health aspects of food products. Chapters cover the...
This book provides informative, useful, and stimulating reading on the topic of organic sonochemistry – the core of ultrasound-based applications. Given the increasing interest in new and improved technologies, allied to their green and sustainable character (not always...
With increasing energy prices and the drive to reduce CO2 emissions, food industries are challenged to find new technologies in order to reduce energy consumption, to meet legal requirements on emissions, product/process safety and control, and for cost reduction and...
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