Innovative Food Processing Technologies, K Knoerzer
Автор: Knoerzer Название: Innovative Food Processing Technologies - Advances in Multiphysics Simulation ISBN: 0813817544 ISBN-13(EAN): 9780813817545 Издательство: Wiley Цена: 22572 р. Наличие на складе: Невозможна поставка. Описание: Part of the IFT (Institute of Food Technologists) series, this book discusses multiphysics modeling and its application in the development, optimization, and scale-up of emerging food processing technologies.
Описание: Part of the IFT (Institute of Food Technologists) series, this book discusses multiphysics modeling and its application in the development, optimization, and scale-up of emerging food processing technologies.
Описание: Nonthermal Processing Technologies for Food offers a comprehensive review of nonthermal processing technologies that are commercial, emerging or over the horizon. In addition to the broad coverage, leading experts in each technology serve as chapter authors to provide depth of coverage.
Описание: The need for chemical processes to be safe, energy efficient, and environmentally benign poses new challenges for chemical engineers. This book examines the newest technologies for sustainable development in chemical engineering, through careful analysis of the technical aspects, and discussion of the possible fields of industrial development.
Описание: Over 170 contributions (invited talks, oral presentations, and posters) were presented by participants from universities, research institutions, and industry, which offered interdisciplinary discussions indicating strong scientific and technological inter
Название: Processing Technologies For Milk & ISBN: 1771885483 ISBN-13(EAN): 9781771885485 Издательство: Taylor&Francis Рейтинг: Цена: 10973 р. Наличие на складе: Поставка под заказ.
Описание: The demand for quality milk products is increasing throughout the world. Food patterns are changing from eating plant protein to animal protein due to increasing incomes around the world, and the production of milk and milk products is expanding with leaps and bounds. This book presents an array of recent developments and emerging topics in the processing and manufacturing of milk and dairy products. The volume also devotes a special section on alternative energy sources for dairy production along with solutions for energy conservation. With contributions for leading scientists and researchers in the field of dairy science and technology, this valuable compendium covers innovative techniques in dairy engineering processing methods and their applications in dairy industry energy use in dairy engineering: sources, conservation, and requirements In line with the modern industrial trends, new processes and corresponding new equipment are reviewed. The volume also looks at the development of highly sensitive measuring and control devices have made it possible to incorporate automatic operation with high degree of mechanization to meet the huge demand of quality milk and milk products. Processing Technologies for Milk and Milk Products: Methods, Applications, and Energy Usagewill bea valuable resource for those in those involved in the research and production of milk and milk products.
Описание: An increasing number of pharmaceuticals in human and veterinary medicine are being developed using advanced genetic and other methods that focus on modification of somatic and embryonic cells. These methods, in the setting of drug manufacture, call for new processes that go beyond the traditional unit processes of chemical and biological production, such as batch submerged culture. The volume explains how technologies developed in the last decade function similarly to unit operations for producing advanced biopharmaceuticals, such as hormones, cytokines, therapeutic enzymes, modified proteins, and transgenic products - to name a few. From large-scale animal cell bioreactors to patient-customized products, this volume describes the effects of new technologies on biopharmaceutical processes and guides users on how to apply new technologies in process development.
Название: Innovative Processing Technologies ISBN: 1498714846 ISBN-13(EAN): 9781498714846 Издательство: Taylor&Francis Рейтинг: Цена: 17765 р. Наличие на складе: Поставка под заказ.
Описание: Natural foods, like fruits and vegetables, represent the simplest form of functional foods and provide excellent sources of functional compounds. Maximizing opportunities to make use of and incorporate these compounds requires special processing. Fortunately, technologies available to produce food with enhanced active compounds have advanced significantly over the last few years. This book covers the fundamentals as well as the innovations made during the last few years on the emerging technologies used in the development of food with bioactive compounds.
Автор: Da-Wen Sun Название: Emerging Technologies for Food Processing, ISBN: 0124114792 ISBN-13(EAN): 9780124114791 Издательство: Elsevier Science Рейтинг: Цена: 11192 р. 12436.00-10% Наличие на складе: Поставка под заказ.
Описание: The second edition of Emerging Technologies in Food Processing presents essential, authoritative, and complete literature and research data from the past ten years. It is a complete resource offering the latest technological innovations in food processing today, and includes vital information in research and development for the food processing industry. It covers the latest advances in non-thermal processing including high pressure, pulsed electric fields, radiofrequency, high intensity pulsed light, ultrasound, irradiation, and addresses the newest hurdles in technology where extensive research has been carried out.
Описание: The processing of food generally implies the transformation of the perishable raw food to value-added products. It imparts benefits, such as the destruction of surface microflora, and inactivation of deleterious enzymes, such as peroxidase, leading to a greater shelf life of the food. It also enhances color and texture while maintaining quality of products and makes them edible. However, it also has an inevitable impact on nutritional quality attributes, such as increase or decrease in certain vitamins and bioactive metabolites among others. Food Processing Technologies: Impact on Product Attributes covers a range of food processing technologies and their effect on various food product attributes, such as bioactive compounds, safety, and sensory and nutritional aspects of the food upon processing. There are eight major parts in the book. Part I covers the conventional processing technologies. Parts II, III, IV, and V deal with various novel processing technologies, including impingement processing technologies, electro-magnetic processing technologies, physico-mechanical processing technologies, and electro-technologies. Part VI introduces chemical processing technologies. Part VII comprise irradiation processing technology, and the final part is focused on biological processing technology, detailing the application of enzymes in food processing. Numerous studies were carried out to find the impact of these processing technologies on various aspects of food and associated health promotion properties. Both positive and negative results were obtained based on nature of foods, processing type, and duration of processing, and this book covers these results in depth.
Описание: Food processing technologies are an essential link in the food chain. These technologies are many and varied, changing in popularity with changing consumption patterns and product popularity. Newer process technologies are also being evolved to provide the added advantages.
Автор: Da-Wen Sun Название: Emerging Technologies for Food Processing, ISBN: 0126767572 ISBN-13(EAN): 9780126767575 Издательство: Elsevier Science Рейтинг: Цена: 15895 р. Наличие на складе: Невозможна поставка.
Описание: Presents a review of innovations in food processing and stresses topics vital to the food industry. This book points the trends in research and development, and covers topics such as the advances in non-thermal processing, alternative technologies and strategies for thermal processing, the developments in food refrigeration, and others.
Автор: Chen Название: Drying Technologies in Food Processing ISBN: 1405157631 ISBN-13(EAN): 9781405157636 Издательство: Wiley Рейтинг: Цена: 17060 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: Drying is by far the most useful large scale operation method of keeping solid foods safe for long periods of time, and is of fundamental importance in most sectors of food processing. This book provides an account of various drying technologies employed in the food industry and their underlying scientific principles and effects.
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