Описание: Discusses various emerging techniques for food preservation, formulation, and nondestructive quality evaluation techniques. Each chapter covers major aspects pertaining to principles, design, and applications of various food processing methods.
Автор: Tiwari, Brijesh K. Название: Pulse Foods ISBN: 0128181842 ISBN-13(EAN): 9780128181843 Издательство: Elsevier Science Рейтинг: Цена: 24423.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание:
Pulse Foods: Processing, Quality and Nutraceutical Applications, Second Edition provides up-to-date information on emerging technologies for the processing of whole pulses, techniques for fractionating pulses into ingredients, their functional and nutritional properties, as well as their potential applications, so that the food industry can incorporate pulses into new food products. Since the first edition, significant developments have occurred in various aspects of pulse, pulse chemistry, processing and applications.
This second edition provides thorough and authoritative coverage of pulse quality, technology and nutraceutical applications. Pulse Foods: Processing, Quality and Nutraceutical Applications, Second Edition will continue to be an important resource for academics, students, researchers and industry professionals in providing essential details on various aspects of pulse foods.
Описание: This text examines bioactive compounds as food is processed - covering a wide range of products and examining the response to many different processing operations in regard to positive or negative effects on health.
Название: Processing Effects on Safety and Quality of Foods ISBN: 0367385112 ISBN-13(EAN): 9780367385118 Издательство: Taylor&Francis Рейтинг: Цена: 9798.00 р. Наличие на складе: Поставка под заказ.
Описание:
Covers a Host of Groundbreaking Techniques
Thermal processing is known to effectively control microbial populations in food, but the procedure also has a downside―it can break down the biochemical composition of foods, resulting in a marked loss of sensory and nutritional quality. Processing Effects on Safety and Quality of Foods delineates three decades of advances made in processing techniques that produce microbiologically safe foods, while maintaining their sensory and nutritive properties.
Addresses the Entire Food Processing Industry
With an international team of more than 35 renowned contributors, this book presents evaluation techniques that yield reliable estimations of microbiological, physicochemical, nutritive, and sensory characteristics. Each chapter discusses the processing effects of relevant technologies and includes the basics of microbial kinetics, sensory evaluation, and the perception of food quality.
A sampling of the techniques covered:
Hermetically sealed containers
Acrylamide formation
Dried foods
Irradiated foods
Pressure-assisted thermal processing
Pulsed electric field processing
Processing Effects on Safety and Quality of Foods addresses the entire food processing industry, including food modeling, optimization, and proper design of manufacturing plants. It is the first of its kind―a single, sound reference that explores all of the different aspects involved in evaluating processing effects in food safety and quality.
Название: Specialty foods ISBN: 0367381346 ISBN-13(EAN): 9780367381349 Издательство: Taylor&Francis Рейтинг: Цена: 9798.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание:
Specialty foods are made from high quality ingredients and offer distinct features to targeted customers who pay a premium price for their perceived benefits. The rise in production and sale of these foods has increased concerns over product quality and safety. Specialty Foods: Processing Technology, Quality, and Safety explores how these foods differ from other food sectors and describes their specific processing technologies, the equipment used to produce them, and steps taken to ensure their quality and microbial safety.
The book begins by describing various types of specialty foods, their regulation, and the major trends guiding the specialty food industry. It examines the diverse specialty foods marketplace and the strategies and practices that entrepreneurs must understand to be successful specialty food marketers. It also discusses internationally recognized food safety programs and examples of implemented food safety controls.
Next, the book presents sharply focused chapters on specific foods:
Bread, including whole wheat, multigrain/seed, sourdough, organic, gluten-free, and reduced sodium, as well as functional baked goods
Specialty condiments, dressings, and sauces
Jams, jellies, and other jelly products
Chocolate, including diet-friendly, allergen-free, dark, gourmet, and kosher
Dairy products, including specialty cheese, yogurt, and other cultured products
Juices and functional drinks
Specialty fruit and vegetable products
Specialty entrees, meats, convenience foods, soups, and other miscellaneous items
The final chapter provides additional information and resources for entrepreneurs, including sections on small-scale food processing equipment and packaging. Innovators in the food industry will find this resource an invaluable guide to a range of issues critical to the sp
Автор: Zhao, Yanyun Название: Specialty Foods ISBN: 1439854238 ISBN-13(EAN): 9781439854235 Издательство: Taylor&Francis Рейтинг: Цена: 27562.00 р. Наличие на складе: Поставка под заказ.
Автор: Green Dorothy Название: Food Processing Technologies: Quality and Safety ISBN: 1682865746 ISBN-13(EAN): 9781682865743 Издательство: Неизвестно Цена: 24299.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
This book details the latest developments in sensing technology and its applications in the food industry, profiling the improvements achieved in recent years for better food quality, safety, processing, and control. Topics discussed include the use of biosensors for the assessment of natural toxins in food and for pesticides and foodborne pathogens, electrochemical biosensors as a tool for the determination of phenolic compounds and antioxidant capacity in foods and beverages, and the role of neural networks in the field of sensors.
Автор: Mutlu, Mehmet Название: Biosensors in Food Processing, Safety, and Quality Control ISBN: 1439819858 ISBN-13(EAN): 9781439819852 Издательство: Taylor&Francis Рейтинг: Цена: 30624.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Автор: Tzia, Constantina Название: Quality and Safety Assurance in Food Processing ISBN: 1439823936 ISBN-13(EAN): 9781439823934 Издательство: Taylor&Francis Рейтинг: Цена: 32921.00 р. Наличие на складе: Поставка под заказ.
Автор: Falguera, Victor Название: Juice Processing ISBN: 1466577339 ISBN-13(EAN): 9781466577336 Издательство: Taylor&Francis Рейтинг: Цена: 29093.00 р. Наличие на складе: Поставка под заказ.
Автор: Loaharanu, Paisan Название: Irradiation for Food Safety and Quality ISBN: 1587160811 ISBN-13(EAN): 9781587160813 Издательство: Taylor&Francis Рейтинг: Цена: 32921.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
ООО "Логосфера " Тел:+7(495) 980-12-10 www.logobook.ru
