Enzymes in Fruit and Vegetable Processing, Bayindirli, Alev

Автор: Osswald, Tim
Название: Understanding Polymer Processing
ISBN: 1569906475 ISBN-13(EAN): 9781569906477
Издательство: Mare Nostrum (Eurospan)
Рейтинг:
Цена: 13793.00 р.
Наличие на складе: Нет в наличии.

Описание: This book provides the background needed to understand not only the wide field of polymer processing, but also the emerging technologies associated with the plastics industry in the 21st Century. It combines practical engineering concepts with modeling of realistic polymer processes. Divided into three sections, it provides the reader with a solid knowledge base in polymer materials, polymer processing, and modeling.Understanding Polymer Processing is intended for the person who is entering the plastics manufacturing industry and as a textbook for students taking an introductory course in polymer processing. It also serves as a guide to the practicing engineer when choosing a process, determining important parameters and factors during the early stages of process design, and when optimizing such a process. Practical examples illustrating basic concepts are presented throughout the book.New in the second edition is a chapter on additive manufacturing, together with associated examples, as well as improvements and corrections throughout the book.With the purchase of this book, you also receive a free personal access code to download the eBook.

Автор: Gupta, Monoj
Название: Practical Guide to Vegetable Oil Processing
ISBN: 1630670502 ISBN-13(EAN): 9781630670504
Издательство: Elsevier Science
Рейтинг:
Цена: 24760.00 р.
Наличие на складе: Есть у поставщика Поставка под заказ.

Описание:

Practical Guide to Vegetable Oil Processing, Second Edition, includes an up-to-date summary of the basic principles of edible oil refining, processing, and deodorizing, serving as a hands-on training manual for chemists, engineers, and managers new to the industry.

The 15-chapter book includes current information on the bleaching of green oils and coconut oil, quality requirements for frying oil applications, and more. Written for the non-chemist new to the industry, the book makes it simple to apply these important concepts for the edible oil industry.

Автор: Farr, Walter
Название: Green Vegetable Oil Processing
ISBN: 0128102160 ISBN-13(EAN): 9780128102169
Издательство: Elsevier Science
Рейтинг:
Цена: 15327.00 р.
Наличие на складе: Есть у поставщика Поставка под заказ.

Описание: Alternative green food processing technologies have gained much technical and industrial attention in recent years as a potential means of reducing costs and promoting consumer awareness of corporate environmental responsibility. However, utilizing green principles is now becoming an effective business approach to enhance vegetable oil processing profitability. Two years have passed since the first edition of Green Vegetable Oil Processing was published. The Revised First Edition includes much of the content of the first edition, but incorporates updated data, details, images, figures, and captions.  This book addresses alternative green technologies at various stages of oilseed and vegetable oil processing. This includes oil extraction technologies such as expeller, aqueous and supercritical methods, and green modifications of conventional unit operations such as degumming, refining, bleaching, hydrogenation, winterizing/dewaxing, fractionation, and deodorization. While most chapters describe soy oil processing, the techniques described equally applicable to oils and fats in general.

Автор: G. G. Birch; N. Blakebrough; K. J. Parker
Название: Enzymes and Food Processing
ISBN: 9401167427 ISBN-13(EAN): 9789401167420
Издательство: Springer
Рейтинг:
Цена: 6986.00 р.
Наличие на складе: Есть у поставщика Поставка под заказ.

Описание: SHALLENBERGER Cornell University, New York State Agricultural Research Station, New York, USA Among the material to be discussed in this first section of the `Enzymes and Food Processing Symposium` is subject matter that can be viewed as a marriage between enzyme technology and sugar stereochemistry.

Название: Enzymes in Food and Beverage Processing
ISBN: 1138894176 ISBN-13(EAN): 9781138894174
Издательство: Taylor&Francis
Рейтинг:
Цена: 13779.00 р.
Наличие на складе: Есть у поставщика Поставка под заказ.

Описание: In addition to introducing the basic concepts and fundamental principles of enzymes, this comprehensive book on the use of enzymes in bioprocessing of food and beverages production covers development of novel enzymes with desired properties and functions for use in food industries.

Автор: Berk, Zeki
Название: Citrus Fruit Processing
ISBN: 0128031336 ISBN-13(EAN): 9780128031339
Издательство: Elsevier Science
Рейтинг:
Цена: 18528.00 р.
Наличие на складе: Есть у поставщика Поставка под заказ.

Описание:

Citrus Fruit Processing offers a thorough examination of citrus--from its physiology and production to its processing, including packaging and by-product processing. Beginning with foundational information on agricultural practices, biology, and harvesting, Citrus Fruit Processing goes on to describe processing in the context of single-strength juices, concentrated juices, preserves, and nutrition. New technologies are constantly emerging in food processing, and citrus processing is no different. This book provides researchers with much-needed information on these technologies, including state-of-the-art methodologies, all in one volume.

Автор: Ahmed Askar; Hans Treptow
Название: Quality Assurance in Tropical Fruit Processing
ISBN: 3642776892 ISBN-13(EAN): 9783642776892
Издательство: Springer
Рейтинг:
Цена: 14365.00 р.
Наличие на складе: Есть у поставщика Поставка под заказ.

Описание: In spite of the favourable climatic conditions for the production of varieties of delicious fruits in such countries, continuously high tempemtures shorten the shelf-life of most fruits and fruit products.

Автор: D. Arthey; P.R. Ashurst
Название: Fruit Processing
ISBN: 0751400394 ISBN-13(EAN): 9780751400397
Издательство: Springer
Рейтинг:
Цена: 20896.00 р.
Наличие на складе: Есть у поставщика Поставка под заказ.

Автор: Jasper Woodroof
Название: Commercial Fruit Processing
ISBN: 9401173877 ISBN-13(EAN): 9789401173872
Издательство: Springer
Рейтинг:
Цена: 6986.00 р.
Наличие на складе: Есть у поставщика Поставка под заказ.

Описание: - use of fewer additives containing sodium, spices, artificial colors and flavors, and energy - continued use of fruits in cereals, salads, cakes, pies, and other com- binations, as a source of minerals, vitamins, fiber, and natural flavors and colors An important recent innovation is low-moisture processing, in which fruit, with no added sugar, preservative, or carrier, is converted into convenient dehydrated forms. Development of this technology has been stimulated by high transportation rates, improvements in technology, and revolutionary new packages. In addition to raisins, prunes, and dehy- drated apples, pears, peaches, and apricots, bananas are available in flakes, slices, and granules; pineapple and other tropical fruits also are available in new forms. Another low-moisture product is apple fiber sol- ids, consisting of cell wall material (cellulose, hemicellulose, lignin, and pectin) and apple sugars. Low-moisture forms of other fruits are becom- mg more common. Commercial Fruit Processing is a companion volume to Commercial Vegetable Processing, also edited by B. S. Luh and J. G. Woodroof; both are being updated and revised simultaneously. Grateful acknowledgments and thanks go to contributors who wrote in their own area of expertise on commercial fruit processing. Credit also goes to more than a dozen commercial companies and individuals who supplied photographs, charts, tables, and data from commercial opera- tions. Thanks also to Ann Autry who typed, corrected, and edited the manu- script; and to Naomi C. Woodroof, my wife, for assisting in research.

Автор: Galanakis, Charis Michel
Название: Valorization Of Fruit Processing By-Products
ISBN: 0128171065 ISBN-13(EAN): 9780128171066
Издательство: Elsevier Science
Рейтинг:
Цена: 32844.00 р.
Наличие на складе: Есть у поставщика Поставка под заказ.

Описание:

Valorization of Fruit Processing By-products covers the most recent advances in the field of fruit processing by-products following sustainability principles. The urgent need for sustainability within the food industry necessitates research to investigate the handling of by-products with another perspective, e.g. by adapting more profitable options. This book covers the latest developments in this particular direction. It promotes success stories and solutions that ensure the sustainable management of different fruit processing by-products (namely apple, apricot, avocado, Castanea sativa, citrus, date, mango, melon, passion fruit, pineapple, pink guava, pomegranate and watermelon), giving emphasis on the recovery of polyphenols, antioxidants and dietary fiber.