High Intensity Pulsed Light in Processing & Preservation of Foods
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Book 1
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High Intensity Pulsed Light in Processing & Preservation of Foods

High Intensity Pulsed Light in Processing & Preservation of Foods


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About the Book

Table of Contents:
For Complete Table of Contents, please visit our website at: https://www.novapublishers.com/catalog/product_info.php?products_id=57736

About the Author :
Dr Gianpiero Pataro is Assistant Professor at the Department of Industrial Engineering of the University of Salerno (Italy). His didactic activity is the frame of Chemical Plant Design, Food Industrial Plant Design, and Mathematical Modeling of Processes in Food Industry. The research activity of Gianpiero Pataro is mainly dedicated to the application of novel and emerging technologies (PEF, Pulsed light, High Pressure Carbon Dioxide, Ohmic Heating) used as alone or in hurdle approach in food and biotechnological processes with two main objectives: increase of the safety and of the quality of processed foods and improve the mass transfer process of valuable compounds from biological matrices (food and food by-products, cell microbial suspensions). Currently, ongoing projects in his laboratory are focused on improving the safety (metal release during PEF treatment) and quality of sanitized food products and to enhance the process efficiency , reduce the allergenic power of foods, enhance the nutritional and nutraceutical value of fresh produce by post-harvest treatments, valorize food wastes (by-products) by recovering high-added value compounds and reducing their environmental impact, recover of valuable compounds from biomass other than those of food origin (e.g. algal biomass).


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Product Details
  • ISBN-13: 9781634848329
  • Publisher: Nova Science Publishers Inc
  • Publisher Imprint: Nova Science Publishers Inc
  • Height: 260 mm
  • No of Pages: 326
  • Weight: 708 gr
  • ISBN-10: 1634848322
  • Publisher Date: 01 Apr 2016
  • Binding: Hardback
  • Language: English
  • Returnable: N
  • Width: 180 mm


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