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  3. Food Quality

"Food Systems Resilience" ed. by Ana I. Ribeiro-Barros, Daniel Tevera, Luis F. Goulao, et al.

Posted By: exLib
Date: 20 Jul 2022 22:29:12
"Food Systems Resilience" ed. by Ana I. Ribeiro-Barros, Daniel Tevera, Luis F. Goulao, et al.

"Food Systems Resilience" ed. by Ana I. Ribeiro-Barros, Daniel Tevera, Luis F. Goulao, Lucas Daniel Tivana, Usha Iyer-Raniga
ITexLi | 2022 | ISBN: 180355004X 9781803550046 1803550031 9781803550039 1803550058 9781803550053 | 206 pages | PDF | 11 MB

This book addresses some of the major challenges of food systems associated with a diversity of agricultural contexts and priorities. It contributes to the conversation on global food and nutrition security by unpacking the intertwined connections between food system resilience, food policies, and global food markets.
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"Food Processing Applications: A Glance" ed. by Isıl Var, Sinan Uzunlu

Posted By: exLib
Date: 20 Jul 2022 22:29:10
"Food Processing Applications: A Glance" ed. by Isıl Var, Sinan Uzunlu

"Food Processing Applications: A Glance" ed. by Isıl Var, Sinan Uzunlu
ITexLi | 2022 | ISBN: 1839697687 9781839697685 1839697679 9781839697678 1839697695 9781839697692 | 195 pages | PDF | 14 MB

This book presents a comprehensive review of food processing applications.
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Freezing Effects on Food Quality

Posted By: DZ123
Date: 24 Jan 2022 17:53:57
Freezing Effects on Food Quality

Lester E Jeremiah, "Freezing Effects on Food Quality"
English | 2019 | ISBN: 0824793501 | PDF | pages: 535 | 183.6 mb
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Effect of Emerging Processing Methods on the Food Quality: Advantages and Challenges (Repost)

Posted By: AvaxGenius
Date: 24 Jul 2021 04:02:38
Effect of Emerging Processing Methods on the Food Quality: Advantages and Challenges (Repost)

Effect of Emerging Processing Methods on the Food Quality: Advantages and Challenges by Shahin Roohinejad
English | EPUB | 2019 | 200 Pages | ISBN : 3030181901 | 4 MB

This text comprehensively covers novel, innovative technologies used in the food and beverage industries in order to provide safe and healthy foods for consumers. The research provided in these chapters aims to show that the traditional pasteurization and commercial sterilization of foods result in unacceptable quality and nutrient retention, creating an important need for alternative methods used to minimize undesirable reactions such as thermal decomposition or degradation.
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