Ultrasound is an emerging technology that has been widely explored in food science and technology since the late 1990s.
The book is divided into three main areas.Chapters 1 to 5 focus on the basic principles of ultrasound and how the technology works on microbial cells, enzymes, and the chemistry behind the process. Chapters 6 to 15 cover the application of ultrasound in specific food products and processes, discussing changes on food quality and presenting some innovations in food ingredients and enhancement of unit operations. Finally, Chapters 16 to 20 present some topics about manufacture of ultrasound equipment and simulation of the process, the use of the technology to treat food industry wastewater, and an industry perspective. The laws and regulations concerning emerging technologies, such as ultrasound, are also discussed, including the new Food Safety Modernization Act.
Provides a clear and comprehensive panorama of ultrasound technology
Contains updated research behind this technology
Brings the current tested product and future uses
Explores potential future use within the food industry
Автор: Dennis R. Heldman Название: Principles of Food Processing ISBN: 1461358701 ISBN-13(EAN): 9781461358701 Издательство: Springer Рейтинг: Цена: 13060.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: The approach to teaching the concepts offood processing to the undergrad uate food science major has evolved over the past 40 years. The current 1FT minimum standards suggest that the undergradu ate food science major be required to complete at least one food processing course.
Автор: Tiziana Fornari; Roumiana P. Stateva Название: High Pressure Fluid Technology for Green Food Processing ISBN: 3319106104 ISBN-13(EAN): 9783319106106 Издательство: Springer Рейтинг: Цена: 23508.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Автор: Preedy, Victor Название: Processing and Impact on Active Components in Food ISBN: 0128101598 ISBN-13(EAN): 9780128101599 Издательство: Elsevier Science Рейтинг: Цена: 29139.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: From beef to baked goods, fish to flour, antioxidants are added to preserve the shelf life of foods and ensure consumer acceptability. These production-added components may also contribute to the overall availability of essential nutrients for intake as well as the prevention of the development of unwelcome product characteristics such as off-flavours or colours. However, there are processes that reduce the amount of naturally occurring antioxidants and awareness of that potential is just as important for those in product research and development. . . There is a practical need to understand not only the physiological importance of antioxidants in terms of consumer health benefit, but how they may be damaged or enhanced through the processing and packaging phases. This book presents information key to understanding how antioxidants change during production of a wide variety of food products, with a focus toward how this understanding may be translated effectively to other foods as well.
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: Lauren S. Jackson; Mark G. Knize; Jeffrey N. Morga Название: Impact of Processing on Food Safety ISBN: 0306460513 ISBN-13(EAN): 9780306460517 Издательство: Springer Рейтинг: Цена: 25149.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: Represents a comprehensive overview of safety issues relating to food processing. This book includes a discussion on food processing and its effects on nutritional quality; the formation of toxic compounds; the destruction of detrimental contaminants; the effects of processing on microbial safety; and, chemical safety of food.
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