Thermal Processing Of Food Products By Steam And Hot Water, Jafari, Seid Mahdi
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.
Описание: The central theme for this volume was chosen since consumers have great interest in purchasing low fat, low salt and reduced cholesterol meat, poultry and fish products. Chapter 5 discusses the scientific basis for reducing the salt (sodium) content in food products and the health benefits derived from lowering salt intake.
Автор: Cui, Steve W. Название: Polysaccharide Gums from Agricultural Products ISBN: 0367397994 ISBN-13(EAN): 9780367397999 Издательство: Taylor&Francis Рейтинг: Цена: 9798.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: This reference presents the most recent information on new and potential food hydrocolloids originated from agricultural products, including yellow mustard gum, flaxseed gum, cereals (wheat, barley, oat, and corn), psyllium, fenugreek, and soybeans. Polysaccharide Gums from Agricultural Products: Processing, Structures and Functionality addresses the basic chemistry, extracting processes, molecular structure, and, most importantly, the functional properties and potential applications of new polysaccharide gums. It will be of interest to researchers in gums and crop breeding science, the food and cosmetic industries, and to academic and food industry libraries.
Автор: Galanakis, Charis Название: Handbook of Coffee Processing By-Products ISBN: 0128112905 ISBN-13(EAN): 9780128112908 Издательство: Elsevier Science Рейтинг: Цена: 19875.00 р. Наличие на складе: Нет в наличии.
Описание:
Handbook of Coffee Processing By-Products: Sustainable Applications presents alternative and sustainable solutions for coffee processing by-products and specifies their industrial potential, both as a source for the recovery of bioactive compounds and their reutilization in the pharmaceutical, biotechnological, food, biotechnology, and cosmetic industries, also covering environmental and agronomic applications. This book addresses key topics specific to sustainable management in the coffee industry, placing an emphasis on integrated solutions for the valorization and upgrade of coffee processing by-products, biorefinery, and different techniques for the separation, extraction, recovery and formulation of polyphenols.
Specifies potential for the use of by-products as a source for the recovery of bioactive compounds and their reutilization in the pharmaceutical, biotechnological, food, biotechnology and cosmetic industries
Places emphasis on integrated solutions for the valorization and upgrade of coffee processing by-products, biorefinery, and different techniques for the separation, extraction, recovery and formulation of polyphenols
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.
Описание: This new volume, Emerging Thermal and Nonthermal Technologies in Food Processing, provides a comprehensive overview of thermal and nonthermal processing of food with new and innovative technologies.
Автор: Holdsworth S. Donald, Simpson Ricardo Название: Thermal Processing of Packaged Foods ISBN: 3319796968 ISBN-13(EAN): 9783319796963 Издательство: Springer Рейтинг: Цена: 18150.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: Preface First Edition.- Preface Second Edition.- Foreword Third Edition.- Part I. Fundamentals of Thermal Food Processing.- 1. Introduction.- 2. Heat Transfer.- 3. Kinetics of Thermal Processing.- 4. Sterilization, Pasteurization and Cooking Criteria.- 5. Safety Aspects of Thermal Processing.- Part II. Thermal Food Process Evaluation Techniques.- 6. Heat Penetration in Packaged Foods.- 7. The General Method and Its Applications.- 8. Formula Methods and Analytical Techniques.- 9. Some Factors Affecting F-Values and Mass-Average Sterilizing Values.- 10. Microbiological Methods.- 11. Software for Thermal Food Processing Evaluation and Optimization.- Part III. Engineering Aspects of Thermal Food Processing.- 12. Pressures in Containers.- 13. Mechanical Agitation and Rotation of Cans.- 14. Simultaneous Sterilization.- 15. Total and Transient Energy Consumption in Batch Retort Processing.- 16. Batch Processing, Retort Scheduling and Optimizing Plant Production.- 17. Thermal Food Processing Equipment.- Part IV. Mathematical Modeling, Simulation, Optimization, Control and Automation.- 18. Computational Fluid Dynamics in Thermal Food Processing.- 19. Optimization of Thermal Food Processing.- 20. Multiobjective Optimization in Thermal Food Processing.- 21. Process Instrumentation, Online Control and Plant Automation.- Part V. Innovative Thermal Food Processing.- 22. High-Pressure Thermal Sterilization (HPTS) and Ohmic Heating (OH) Applied to Thermal Food Processing.- Index.
Design and Optimization of Innovative Food Processing Techniques Assisted by Ultrasound: Developing Healthier and Sustainable Food Products is a useful tool in understanding the innovative applications derived from the use of ultrasound technology. The book is a starting point for product development, covering technological, physicochemical and nutritional perspectives, as well as the reduction of food toxics and contaminants. Divided into three parts, sections cover ultrasound usage in obtaining functional foods, extracting bioactive compounds, the improvement of food quality, ultrasound use for the development of novel applications, and more.
As the definitive resource in new innovative ultrasound-based emerging processes, this book is a necessity for food scientists and technologists, nutrition researchers, and those working in the food manufacturing industry.
Название: Engineering Aspects of Thermal Food Processing ISBN: 0367385546 ISBN-13(EAN): 9780367385545 Издательство: Taylor&Francis Рейтинг: Цена: 9798.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание:
Access the Latest Advances in Food Quality Optimization and Safety Assurance
Thermal processing has undergone a remarkable amount of research throughout the past decade, indicating that the process not only remains viable, but that it is also expanding around the world.
An organized exploration of new developments in academic and current food industry practices, Engineering Aspects of Thermal Food Processing presents groundbreaking advances in the physical and engineering aspects of thermal food processing, paying particular attention to modeling, simulation, optimization, online control, and automation.
Divided into Four Cohesive Sections
Under the editorial guidance of a leading thermal processing authority, the book first covers the fundamentals and new processes in the thermal processing industry, including new packaging materials like retortable pouches. The second section moves on to mathematical modeling and simulation, which also addresses emerging preservation technology such as ohmic heating.
The third section of the book is devoted to optimization, recognizing that mathematical optimization is the key ingredient for computing optimal operating policies and building advanced decision support systems. This section discusses processes like thermal sterilization, microwave processing, and in-line aseptic processing as well as an analysis of plant production productivity. The final section examines online control and automation describing a practical and efficient strategy for on-line correction of thermal process deviations during retort sterilization of canned foods.
Concluding with expert analysis and discussion of the manufacturers' businesses in today's competitive marketplace, Engineering Aspects of Thermal Food Processing explores the entire processing line from model
Автор: Jafari, Seid Mahdi Название: Emerging Thermal Processes In The Food Industry ISBN: 0128221070 ISBN-13(EAN): 9780128221075 Издательство: Elsevier Science Рейтинг: Цена: 34529.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: 1881 Nearly a generation has passed since the War Between the States. The atrocities of war have changed some men for the worse and set John Channing, a war veteran, on the path of being one of the most feared and notorious outlaws the west has ever seen. The Channing Gang makes a name for themselves, cutting a swath of violence westward until Channing meets Rebekah Wallace, the daughter of a preacher, as they seek to start a new church in a burgeoning New Mexico town. Channing is forced to examine his life and chooses a new path, but his former gang and the towns mayor have other ideas. As events escalate, the former outlaw has his faith severely
Автор: Jafari, Seid Mahdi Название: Non-Thermal Food Processing Operations ISBN: 0128187174 ISBN-13(EAN): 9780128187173 Издательство: Elsevier Science Рейтинг: Цена: 34529.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: My experience as a State Correction Officer inside New Yorks Prisons. As you read Paul Harringtons day-to-day and month-to-month experiences within the states prison system, you will see a broken system one that is full of loopholes, lies, cover-ups and corruption. This system is full of daily violence and numerous officers are injured by violent inmates. Each officer has their unique view of the prison system. Here, Harrington wishes to share his perspective of how different administrations created changes in the daily operations at Fishkill Correctional Facility, where he was stationed after a 15-month stint at Sing Sing. Not every day was
Автор: Barba, Francisco J. Soto, Elena Rosello Brncic, Mladen Rodriquez, Jose Manuel Lorenzo Название: Green extraction and valorization of by-products from food processing ISBN: 1138544043 ISBN-13(EAN): 9781138544048 Издательство: Taylor&Francis Рейтинг: Цена: 25265.00 р. Наличие на складе: Нет в наличии.
Описание: With more than 700 million tons of food waste per year in Europe alone, there is immense interest in is reuse/recycle/valorisation through various processes. This book focuses on the innovative and green extraction processes for the valorization of waste and byproducts generated in the food production and processing.
ООО "Логосфера " Тел:+7(495) 980-12-10 www.logobook.ru
