Автор: Milda E. Embuscado, Kerry C. Huber Название: Edible Films and Coatings for Food Applications ISBN: 0387928235 ISBN-13(EAN): 9780387928234 Издательство: Springer Рейтинг: Цена: 9782.00 р. 13974.00-30% Наличие на складе: Есть (1 шт.) Описание: Edible films and coatings play an important role in the quality, safety, transportation, storage, and display of a wide range of fresh and processed foods. Edible
films and coatings, while preventing moisture loss and maintaining quality, prevent spoilage and microbial contamination of foods. The edible film and coating industry is now a multimillion
dollar industry.
Less than $1 million in 1999, the market has grown to more than $100 million and is expected to grow to $350 million by 2008, according to James Rossman of
Rossman Consulting. Pharmaceutical and consumer products have been responsible for the tremendous increase. This growth has produced an enormous amount of scientific articles,
patents, and research projects undertaken by members of the food industry, academia, and research institutions.
"Edible Films and Coatings for Food Applications" brings
together this vast wealth of scientific knowledge in a systematically organized volume. It examines the science, application, function, and market for edible films and coatings.
Автор: Burns Malcolm, Foster Lucy, Walker Michael Название: DNA Techniques to Verify Food Authenticity: Applications in Food Fraud ISBN: 1788011783 ISBN-13(EAN): 9781788011785 Издательство: Royal Society of Chemistry Рейтинг: Цена: 31469.00 р. Наличие на складе: Поставка под заказ.
Описание: Providing the most comprehensive and timely collection of material from those working at the forefront of DNA techniques applied to food authenticity, this book will appeal to food testing laboratories worldwide and food policy professionals and regulatory organisations who will be using these techniques to back up legislation and regulation.
Описание: Spray drying is a mechanical process by which materials in liquid form are converted into solid form such as powders. This book will help food engineers optimize the processing conditions, identify challenges faced during spray drying processes, and provide solutions for drying sticky food products. It also deals with quality and safety aspects.
Автор: Gustavo Molina, Dr. Inamuddin, Ali Mohammad Название: Food Applications of Nanotechnology ISBN: 0815383819 ISBN-13(EAN): 9780815383819 Издательство: Taylor&Francis Рейтинг: Цена: 33686.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: This book presents the main advances of nanotechnology in the food industry.
Автор: Gerard L. Hasenhuettl Название: Food Emulsifiers and Their Applications ISBN: 3030291855 ISBN-13(EAN): 9783030291853 Издательство: Springer Рейтинг: Цена: 39130.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: Emulsifiers, also known as surfactants, are often added to processed foods to improve stability, texture, or shelf life. These additives are regulated by national agencies, such as the FDA, or multi-national authorities, such as the EEC or WHO. The amphiphilic molecules function by assisting the dispersion of mutually insoluble phases and stabilizing the resulting colloids, emulsions, and foams. Emulsifiers can interact with other food components such as carbohydrates, proteins, water, and ions to produce complexes and mesophases. These interactions may enhance or disrupt structures and affect functional properties of finished foods. In dairy processing, small molecule emulsifiers may displace dairy proteins from oil/water and air/water interfaces, which affects stability and properties of the foams and emulsions. In baked products, emulsifiers contribute to secondary functionalities, such as dough strengthening and anti-staling. Synthetic food emulsifiers suffer from the stigma of chemical names on a product’s ingredient statement. Modern consumers are seeking products that are “all natural.” Fortunately, there are a number of natural ingredients that are surface-active, such as lecithin, milk proteins, and some protein-containing hydrocolloids. Mayonnaise, for example, is stabilized by egg yolk. This book can serve as both a guide for professionals in the food industry to provide an understanding of emulsifier functionality, and a stimulus for further innovation. Students of food science will find this to be a valuable resource.
Название: Soy in Health and Disease Prevention ISBN: 036745405X ISBN-13(EAN): 9780367454050 Издательство: Taylor&Francis Рейтинг: Цена: 9492.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: Perhaps the most authoritative book on the subject available in any language, Soy in Health and Disease Prevention presents the latest health and nutrition research and findings on soy products. Experts from Japan and other parts of the worldexplore the health benefits of the common soybean. The contributors explore the role of soy in cancer preven
Описание: This volume explores the dynamics of soy production from its diverse social settings to its transnational connections, examining the politics of commodity and knowledge production, the role of the state, and the reach of corporate power across soy landscapes in South America. It originally published as The Journal of Peasant Studies.
Описание: The new edition of Ultraviolet Light in Food Technology: Principles and Applications will present recent understanding of the fundamentals of UV light along with new applied knowledge that has accumulated during the 7 years since the first edition published in 2009.
Автор: Hoda Jafarizadeh-Malmiri; Zahra Sayyar; Navideh An Название: Nanobiotechnology in Food: Concepts, Applications and Perspectives ISBN: 303005845X ISBN-13(EAN): 9783030058456 Издательство: Springer Рейтинг: Цена: 15372.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: This text focuses on the many benefits of the use of nanobiotechnology in the food industry. Each aspect of nanobiotechnology use is covered in depth, from food processing to packaging to safety and quality control. The authors outline the definition and history of nanobiotechnology and cover novel technologies for its use in the food industry, including the advantages and challenges for food scientists. Individual chapters focus on the food industry's use of nano-additives, nano-sensors, nano-encapsulation for nutrition delivery and considerations for commercialization. The potential hazards for nanoparticle use, as well as the future prospects of nanobiotechnology use in the food industry, are presented here in depth.Nanobiotechnology in Food: Concepts, Applications and Perspectives explores the emerging developments in nanotechnology which make it increasingly applicable to the food industry. Nanoparticles are applied during food processing to improve nutritional quality, flow properties, flavor, color and stability, and also to increase shelf life by decreasing the activity of microorganisms. Nanotechnology is important for the development of healthier foods with lower fat, sugar and salt levels, and to overcome many food-related diseases. This book shows how producers and manufacturers can make great strides in food quality and safety by using nanotechnology.
Автор: Lee T. Ostrom, Cheryl A. Wilhelmsen Название: Risk Assessment: Tools, Techniques, and Their Applications ISBN: 1119483468 ISBN-13(EAN): 9781119483465 Издательство: Wiley Рейтинг: Цена: 17733.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание:
Guides the reader through a risk assessment and shows them the proper tools to be used at the various steps in the process
This brand new edition of one of the most authoritative books on risk assessment adds ten new chapters to its pages to keep readers up to date with the changes in the types of risk that individuals, businesses, and governments are being exposed to today. It leads readers through a risk assessment and shows them the proper tools to be used at various steps in the process. The book also provides readers with a toolbox of techniques that can be used to aid them in analyzing conceptual designs, completed designs, procedures, and operational risk.
Risk Assessment: Tools, Techniques, and Their Applications, Second Edition includes expanded case studies and real life examples; coverage on risk assessment software like SAPPHIRE and RAVEN; and end-of-chapter questions for students. Chapters progress from the concept of risk, through the simple risk assessment techniques, and into the more complex techniques. In addition to discussing the techniques, this book presents them in a form that the readers can readily adapt to their particular situation. Each chapter, where applicable, presents the technique discussed in that chapter and demonstrates how it is used.
Expands on case studies and real world examples, so that the reader can see complete examples that demonstrate how each of the techniques can be used in analyzing a range of scenarios
Includes 10 new chapters, including Bayesian and Monte Carlo Analyses; Hazard and Operability (HAZOP) Analysis; Threat Assessment Techniques; Cyber Risk Assessment; High Risk Technologies; Enterprise Risk Management Techniques
Adds end-of-chapter questions for students, and provides a solutions manual for academic adopters
Acts as a practical toolkit that can accompany the practitioner as they perform a risk assessment and allows the reader to identify the right assessment for their situation
Presents risk assessment techniques in a form that the readers can readily adapt to their particular situation
Risk Assessment: Tools, Techniques, and Their Applications, Second Edition is an important book for professionals that make risk-based decisions for their companies in various industries, including the insurance industry, loss control, forensics, all domains of safety, engineering and technical fields, management science, and decision analysis. It is also an excellent standalone textbook for a risk assessment or a risk management course.
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