Thermal processing of packaged foods, Holdsworth, S. Donald Simpson, Ricardo
Автор: S. Donald Holdsworth; Ricardo Simpson Название: Thermal Processing of Packaged Foods ISBN: 1489999906 ISBN-13(EAN): 9781489999900 Издательство: Springer Рейтинг: Цена: 23508.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: A fully revised and updated edition of a hugely practical work. Unlike other texts on thermal processing, which cover the technology of the subject, the unique emphasis of this text is on processing engineering and its relation to the safety of processed foods products.
Автор: Grumezescu, Alexandru Название: Bottled and Packaged Water ISBN: 0128152729 ISBN-13(EAN): 9780128152720 Издательство: Elsevier Science Рейтинг: Цена: 31665.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание:
Bottled and Packaged Water, Volume Four in The Science of Beverages series, offers great perspectives on current trends in drinking water research, quality control techniques, packaging strategies, and current concerns in the field, thus revealing the most novel standards in the industry. As consumer demand for bottled and packaged water has increased, the need for scientists and researchers to understand how to analyze water quality, safety, and control are essential. This all-encompassing resource for research and development in this flourishing field covers everything from sensory and chemical composition, to materials and manufacturing.
Presents a detailed analysis and sensory characteristics of water to foster research and innovation
Provides the latest technological advancements and microbiological characterization methods in the field
Includes regulatory tools for beverage packaging to help industry personnel maintain compliance
Название: Non-Thermal Processing Of Foods ISBN: 113803584X ISBN-13(EAN): 9781138035843 Издательство: Taylor&Francis Рейтинг: Цена: 26796.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание:
This book presents the latest developments in the area of non-thermal preservation of foods and covers various topics such as high-pressure processing, pulsed electric field processing, pulsed light processing, ozone processing, electron beam processing, pulsed magnetic field, ultrasonics, and plasma processing. Non-thermal Processing of Foods discusses the use of non-thermal processing on commodities such as fruits and vegetables, cereal products, meat, fish and poultry, and milk and milk products.
Features:
Provides latest information regarding the use of non-thermal processing of food products
Provides information about most of the non-thermal technologies available for food processing
Covers food products such as fruits and vegetables, cereal products, meat, fish and poultry, and milk and milk products
Discusses the packaging requirements for foods processed with non-thermal techniques
The effects of non-thermal processing on vital food components, enzymes and microorganisms is also discussed. Safety aspects and packaging requirements for non-thermal processed foods are also presented. Rounding out coverage of this technology are chapters that cover commercialization, regulatory issues and consumer acceptance of foods processed with non-thermal techniques. The future trends of non-thermal processing are also investigated.
Food scientists and food engineers, food regulatory agencies, food industry personnel and academia (including graduate students) will find valuable information in this book. Food product developers and food processors will also benefit from this book.
Автор: Knipe Название: Thermal Processing of Ready-to-Eat Meat Products ISBN: 0813801486 ISBN-13(EAN): 9780813801483 Издательство: Wiley Рейтинг: Цена: 33098.00 р. Наличие на складе: Поставка под заказ.
Описание: Critical technical information on thermal processing of RTE meat products Editors and authors are renowned meat industry experts Covers key regulatory aspects of RTE meat production.
Innovative Thermal and Non-Thermal 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.
The first section of the book provides an introduction to the relationship between gastronomic science, nutrition, and food science in the development of healthy products and introduces the most commonly used conventional and innovative approaches to preserve foods and extract valuable compounds.
The second section of the book - processing, bioavailability and bioaccessibility of macronutrients - describes how processing affects bioavailability and bioaccessibility of lipids, particularly fatty acids, protein and amino acids, and carbohydrates.
The third section - processing, bioavailability and bioaccessibility of micronutrients - describes how processing affects bioavailability and bioaccessibility of minerals, water-soluble vitamins, and fat soluble vitamins.
The fourth and final section - processing, bioavailability and bioaccessibility of bioactive compounds - describes how processing (conventional and non-conventional) is affecting to bioavailability and bioaccessibility of bioactive sulphur compounds, polyphenols, flavonoids, and bioactive peptides.
This indispensable resource is designed for both academics and food industry professional focused on new functional food product development.
Presents the implications of conventional and innovative processing on the nutritional and health aspects of food products
Introduces the most commonly used conventional and innovative approaches to preserve foods and extract valuable compounds
Explains how processing (conventional and non-conventional) is affecting to bioavailability and bioaccessibility of bioactive sulphur compounds, polyphenols, flavonoids, and bioactive peptides
Автор: Micali Название: The Chemistry of Thermal Food Processing Procedures ISBN: 3319424610 ISBN-13(EAN): 9783319424613 Издательство: Springer Рейтинг: Цена: 7182.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: This Brief reviews thermal processes in the food industry - pasteurization, sterilization, UHT processes, and others. In addition, historical preservation techniques - smoking, addition of natural additives, irradiation, etc. - are compared with current industrial systems, like fermentation, irradiation, addition of food-grade chemicals.
Автор: Ali, Eaqub Название: Preparation and Processing of Religious and Cultural Foods ISBN: 0081018924 ISBN-13(EAN): 9780081018927 Издательство: Elsevier Science Рейтинг: Цена: 31160.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: Preparation and Processing of Religious and Cultural Foods covers the production and processing of foods from major religions, focusing on the intersection of religion, science and cultural perceptions in the production and processing of modern religious and vegetarian foods. Quality control and authentication technologies are looked at in-depth, while nutrition, antioxidants, aging, hygiene and other long-term health factors are presented from a scientific standpoint. Bringing together the top scientific researchers on this essential topic of importance to a huge percentage of the world’s population, this book is ideal for food company innovation and R&D managers, producers and processers of religious foods. Religious groups have often been slow in implementing recent science and technology breakthroughs employed in the preparation, processing and packaging of various foods. This book provides a culturally sensitive coverage of these areas with an aim to encourage advancement.
Автор: Maria Margarida Cortez Vieira; Peter Ho Название: Experiments in Unit Operations and Processing of Foods ISBN: 0387335137 ISBN-13(EAN): 9780387335131 Издательство: Springer Рейтинг: Цена: 16979.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: In chemical engineering and related fields, a unit operation is a basic step in a process. For example in milk processing, homogenization, pasteurization, chilling, and packaging are each unit operations which are connected to create the overall process. A process may have many unit operations to obtain the desired product.
Автор: Regier, M Название: The Microwave Processing of Foods ISBN: 0081005288 ISBN-13(EAN): 9780081005286 Издательство: Elsevier Science Рейтинг: Цена: 24423.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание:
The Microwave Processing of Foods, Second Edition, has been updated and extended to include the many developments that have taken place over the past 10 years. Including new chapters on microwave assisted frying, microwave assisted microbial inactivation, microwave assisted disinfestation, this book continues to provide the basic principles for microwave technology, while also presenting current and emerging research trends for future use development. Led by an international team of experts, this book will serve as a practical guide for those interested in applying microwave technology.
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