Автор: Robertson, Gordon L. Название: Food Packaging: Principles and Practice, Second Edition ISBN: 0849337755 ISBN-13(EAN): 9780849337758 Издательство: Taylor&Francis Рейтинг: Цена: 9798.00 р. Наличие на складе: Поставка под заказ.
Описание: Originally published in 1993, Food Packaging: Principles and Practice went on to become a best-selling textbook and industry standard. The second edition continues this tradition, with an integrated approach toward the study of packaging technology that covers chemistry, microbiology, and engineering, but with significant additions. Five brand new chapters along with new figures and photos have been incorporated to explain recent developments in processes and equipment. The author has updated all of the references and added a chapter explaining new and active packaging technologies. This second edition adheres to the essential format that made the first edition so informative and accessible.
Автор: Matteo Alessandro Del Nobile; Amalia Conte Название: Packaging for Food Preservation ISBN: 1461476836 ISBN-13(EAN): 9781461476832 Издательство: Springer Рейтинг: Цена: 16769.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: This book discusses several mathematical models, relevant research on active packaging, and case studies that highlight the best combination of technologies to prolong the shelf-life of principal food commodities.
Автор: G. W. Gould Название: New Methods of Food Preservation ISBN: 1461358760 ISBN-13(EAN): 9781461358763 Издательство: Springer Рейтинг: Цена: 14365.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: Novel food processing technologies have significant potential to improve product quality and process efficiency. Commercialisation of new products and processes brings exciting opportunities and interesting challenges. Case studies in novel food processing technologies provides insightful, first-hand experiences of many pioneering experts involved in the development and commercialisation of foods produced by novel processing technologies.Part one presents case studies of commercial products preserved with the leading nonthermal technologies of high pressure processing and pulsed electric field processing. Part two broadens the case histories to include alternative novel techniques, such as dense phase carbon dioxide, ozone, ultrasonics, cool plasma, and infrared technologies, which are applied in food preservation sectors ranging from fresh produce, to juices, to disinfestation. Part three covers novel food preservation techniques using natural antimicrobials, novel food packaging technologies, and oxygen depleted storage techniques. Part four contains case studies of innovations in retort technology, microwave heating, and predictive modelling that compare thermal versus non-thermal processes, and evaluate an accelerated 3-year challenge test.With its team of distinguished editors and international contributors, Case studies in novel food processing technologies is an essential reference for professionals in industry, academia, and government involved in all aspects of research, development and commercialisation of novel food processing technologies.
Автор: Victor Preedy Название: Essential Oils in Food Preservation, Flavor and Safety ISBN: 0124166415 ISBN-13(EAN): 9780124166417 Издательство: Elsevier Science Рейтинг: Цена: 39582.00 р. Наличие на складе: Поставка под заказ.
Описание: . Essential Oils in Food Preservation, Flavor and Safety discusses the major advances in the understanding of the Essential Oils and their application, providing a resource that takes into account the fact that there is little attention paid to the scientific basis or toxicity of these oils. . This book provides an authoritative synopsis of many of the complex features of the essential oils as applied to food science, ranging from production and harvesting, to the anti-spoilage properties of individual components. It embraces a holistic approach to the topic, and is divided into two distinct parts, the general aspects and named essential oils. With more than 100 chapters in parts two and three, users will find valuable sections on botanical aspects, usage and applications, and a section on applications in food science that emphasizes the fact that essential oils are frequently used to impart flavor and aroma. However, more recently, their use as anti-spoilage agents has been extensively researched.
Автор: Grumezescu, Alexandru Mih Название: Food Preservation ISBN: 0128043032 ISBN-13(EAN): 9780128043035 Издательство: Elsevier Science Рейтинг: Цена: 23244.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание:
Food Preservation, Volume Six, the latest in the Nanotechnology in the Agri-Food Industry series, discusses how nanotechnology can improve and control the growth of pathogenic and spoilage compounds to improve food safety and quality. The book includes research information on nanovesicles, nanospheres, metallic nanoparticles, nanofibers, and nanotubes, and how they are capable of trapping bioactive substances to increase and maintain the stability of compounds often sensitive under typical food processing and storage conditions. This book will be useful to a wide audience of food science research professionals and professors and students doing research in the field.
Автор: Gary S. Tucker Название: Food Preservation and Biodeterioration ISBN: 1118904621 ISBN-13(EAN): 9781118904626 Издательство: Wiley Рейтинг: Цена: 23594.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: Biodeterioration is the breakdown of food by agents of microbiological origin, either directly or indirectly from products of their metabolism. Preservation on the other hand is the process by which food materials are maintained in their original condition or as close to this as possible.
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