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Food Technology, Meghwal, Murlidhar


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Автор: Meghwal, Murlidhar
Название:  Food Technology
ISBN: 9781774636855
Издательство: Taylor&Francis
Классификация:
ISBN-10: 1774636859
Обложка/Формат: Paperback
Страницы: 370
Вес: 0.76 кг.
Дата издания: 31.03.2021
Серия: Innovations in agricultural & biological engineering
Язык: English
Иллюстрации: 28 tables, black and white; 44 illustrations, color; 40 illustrations, black and white
Размер: 229 x 152
Читательская аудитория: Tertiary education (us: college)
Подзаголовок: Applied research and production techniques
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Поставляется из: Европейский союз


Thermodynamics of Phase Equilibria in Food Engineering

Автор: Pereira, Camila
Название: Thermodynamics of Phase Equilibria in Food Engineering
ISBN: 0128115564 ISBN-13(EAN): 9780128115565
Издательство: Elsevier Science
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Цена: 23075.00 р.
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Описание: Thermodynamics of Phase Equilibria in Food Engineering is the definitive book on thermodynamics of equilibrium applied to food engineering. Food is a complex matrix consisting of different groups of compounds divided into macronutrients (lipids, carbohydrates, and proteins), and micronutrients (vitamins, minerals, and phytochemicals). The quality characteristics of food products associated with the sensorial, physical and microbiological attributes are directly related to the thermodynamic properties of specific compounds and complexes that are formed during processing or by the action of diverse interventions, such as the environment, biochemical reactions, and others. In addition, in obtaining bioactive substances using separation processes, the knowledge of phase equilibria of food systems is essential to provide an efficient separation, with a low cost in the process and high selectivity in the recovery of the desired component. . . This book combines theory and application of phase equilibria data of systems containing food compounds to help food engineers and researchers to solve complex problems found in food processing. It provides support to researchers from academia and industry to better understand the behavior of food materials in the face of processing effects, and to develop ways to improve the quality of the food products.

Whole Grains

Название: Whole Grains
ISBN: 0815382421 ISBN-13(EAN): 9780815382423
Издательство: Taylor&Francis
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Цена: 27562.00 р.
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Описание: At present, globally, whole grain products are emerging in the market due to the increased consumer`s desire for health-promoting foods. Whole Grains: Processing, Product Development and Nutritoinal Aspects is the first of its kind focusing on whole grain processing and product development of individual grain in its whole form.

The Science and Commerce of Whisky

Автор: Buxton Ian, Hughes Paul S.
Название: The Science and Commerce of Whisky
ISBN: 178801538X ISBN-13(EAN): 9781788015387
Издательство: Marston Book Services
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Цена: 6928.00 р.
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Описание: Since the publication of the first edition in 2014, the whisky industry has changed and this book provides the reader with an overview of the latest academic research and industry best practice in an accessible and authoritative format.

Food Industry Wastes

Автор: Kosseva, Maria
Название: Food Industry Wastes
ISBN: 0128171219 ISBN-13(EAN): 9780128171219
Издательство: Elsevier Science
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Цена: 19875.00 р.
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Описание:

Food Industry Wastes: Assessment and Recuperation of Commodities, Second Edition presents a multidisciplinary view of the latest scientific and economic approaches to food waste management, novel technologies and treatment, their evaluation and assessment. It evaluates and synthesizes knowledge in the areas of food waste management, processing technologies, environmental assessment, and wastewater cleaning. Containing numerous case studies, this book presents food waste valorization via emerging chemical, physical, and biological methods developed for treatment and product recovery.

This new edition addresses not only recycling trends but also innovative strategies for food waste prevention. The economic assessments of food waste prevention efforts in different countries are also explored. This book illustrates the emerging environmental technologies that are suitable for the development of both sustainability of the food systems and a sustainable economy. So, this volume is a valuable resource for students and professionals including food scientists, bio/process engineers, waste managers, environmental scientists, policymakers, and food chain supervisors.

  • Provides guidance on current regulations for food process waste and disposal practices
  • Highlights novel developments needed in policy making for the reduction of food waste
  • Raises awareness of the sustainable food waste management techniques and their appraisal through Life Cycle Assessment
  • Explores options for reducing food loss and waste along the entire food supply chain.
Nanoencapsulation Of Food Ingredients By Specialized Equipment,3

Автор: Jafari, Seid Mahdi
Название: Nanoencapsulation Of Food Ingredients By Specialized Equipment,3
ISBN: 0128156716 ISBN-13(EAN): 9780128156711
Издательство: Elsevier Science
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Цена: 26444.00 р.
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Описание:

Nanoencapsulation of Food Ingredients by Specialized Equipment, Third Edition, a new volume in the Nanoencapsulation in the Food Industry series provides an overview of specialized developed equipment for the nanoencapsulation of food ingredients. Electro-spinning, electro-spraying, nano-spray dryer, micro/nano-fluidics systems and sonication devices are just some of the equipment analyzed in the book. Each chapter reviews the mechanisms of innovative devices for preparation of nanostructures, exploring the key factors in each device to control the efficiency of nanoencapsulation and revealing the morphologies and properties of nanoencapsulated ingredients produced by each equipment.

Authored by a team of global experts in the fields of nano and microencapsulation of food, nutraceutical, and pharmaceutical ingredients, this title is of great value to those engaged in the various fields of of nanoencapsulation.

Food Analysis Laboratory Manual

Автор: Suzanne Nielsen
Название: Food Analysis Laboratory Manual
ISBN: 3319441256 ISBN-13(EAN): 9783319441252
Издательство: Springer
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Цена: 9083.00 р.
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Описание: This third edition laboratory manual was written to accompany Food Analysis, Fifth Edition, by the same author. New to this third edition of the laboratory manual are four introductory chapters that complement both the textbook chapters and the laboratory exercises.

Water Activity in Foods: Fundamentals and Applicat ions

Автор: Barbosa-Canovas
Название: Water Activity in Foods: Fundamentals and Applicat ions
ISBN: 1118768310 ISBN-13(EAN): 9781118768310
Издательство: Wiley
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Цена: 31514.00 р.
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Описание:

This second edition of Water Activity in Foods furnishes those working within food manufacturing, quality control, and safety with a newly revised guide to water activity and its role in the preservation and processing of food items. With clear, instructional prose and illustrations, the book's international team of contributors break down the essential principles of water activity and water-food interactions, delineating water's crucial impact upon attributes such as flavor, appearance, texture, and shelf life.

The updated and expanded second edition continues to offer an authoritative overview of the subject, while also broadening its scope to include six newly written chapters covering the latest developments in water activity research. Exploring topics ranging from deliquescence to crispness, these insightful new inclusions complement existing content that has been refreshed and reconfigured to support the food industry of today.

Therapeutic And Nutritional Uses Of

Автор: Pereira, Leonel,
Название: Therapeutic And Nutritional Uses Of
ISBN: 1498755380 ISBN-13(EAN): 9781498755382
Издательство: Taylor&Francis
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Цена: 33686.00 р.
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Описание: Algae have been used since ancient times as food, fodder, fertilizer and as source of medicine. Nowadays seaweeds represent an unlimited source of the raw materials used in pharmaceutical, food industries, medicine and cosmetics. They are nutritionally valuable as fresh or dried vegetables, or as ingredients in a wide variety of prepared foods. In particular, seaweeds contain significant quantities of protein, lipids, minerals and vitamins. There is limited information about the role of algae and algal metabolites in medicine. Only a few taxa have been studied for their use in medicine. Many traditional cultures report curative powers from selected alga, in particular tropical and subtropical marine forms. This is especially true in the maritime areas of Asia, where the sea plays a significant role in daily activities. Nonetheless, at present, only a few genera and species of algae are involved in aspects of medicine and therapy. Beneficial uses of algae or algal products include those that may mimic specific manifestations of human diseases, production of antibiotic compounds, or improvement of human nutrition in obstetrics, dental research, thallassotherapy, and forensic medicine.

Introducing food science

Автор: Shewfelt, Robert L. Orta-ramirez, Alicia Clarke, Andrew D.
Название: Introducing food science
ISBN: 1482209748 ISBN-13(EAN): 9781482209747
Издательство: Taylor&Francis
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Цена: 6600.00 р.
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Описание:

Written as an introductory food science textbook that excites students and fosters learning, the first edition of Introducing Food Science broke new ground. With an easy-to-read format and innovative sections such as Looking Back, Remember This , and Looking Ahead, it quickly became popular with students and professors alike. This newly revised second edition keeps the features that made the first edition so well liked, while adding updated information as well as new tables, figures, exercises, and problems.

See What's New in the Second Edition:

  • New chapter Sustainability and Distribution
  • Approximately 60 new tables and figures
  • New section at the end of each chapter with problems / exercises to test comprehension
  • Now includes a glossary

The book consists of four sections with each one building on the previous section to provide a logical structure and cohesiveness. It contains a series of problems at the end of each chapter to help students test their ability to comprehend the material and to provide instructors a reservoir for assignments, class discussions, and test questions. At least one problem at the end of each chapter involves a calculation so that students can strengthen their quantitative skills. The text introduces the basics of food science and then building on this foundation, explores it sub-disciplines. The well-rounded presentation conveys both commercial and scientific perspectives, providing a true flavor of food science and preparing students for future studies in this field.

Microbial production of food ingredients and additives

Название: Microbial production of food ingredients and additives
ISBN: 0128115203 ISBN-13(EAN): 9780128115206
Издательство: Elsevier Science
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Цена: 19875.00 р.
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Описание: Microbial Production of Food Ingredients and Additives, Volume Five, the latest release in the Handbook of Food Bioengineering series, is a solid resource on how microorganisms can increase food production and quality. Microorganisms are used to create and enhance food, used as food additives to improve food taste, and in improving function and fortification to benefit overall health. The book presents the applications of microbial products in food bioengineering and methods to obtain valuable ingredients, such as sugars, acids, secondary metabolites, enzymes and vitamins. Recent and future applications of these microbial – derived food components are discussed, along with future applications.

Case Studies in the Traditional Food Sector

Автор: Cavicchi, Alessio
Название: Case Studies in the Traditional Food Sector
ISBN: 0081010079 ISBN-13(EAN): 9780081010075
Издательство: Elsevier Science
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Цена: 19875.00 р.
Наличие на складе: Поставка под заказ.

Описание:

Consumer Science and Strategic Marketing: Case Studies in the Traditional Food Sector aims to close the gap between academic researchers and industry professionals through real world scenarios and field-based research. The book explores how consumer and sensory science has been implemented in the food industry for achieving the following strategic aims: rejuvenating product image, shaping new market places, achieving market differentiation and geographical diffusion, achieving customer loyalty, promoting traditional features of the product and defining product positioning in competitive environment.

There is an emerging demand from food industry professionals and undergraduate and postgraduate students who attend business and agricultural studies courses who want to gain practical information through real cases and field-based research. This book aims to answer the following questions, amongst others: How research in the field of consumer science became relevant for marketing strategies?, Which tangible economic and financial outcomes have been obtained by the joint work of sensory scientists, researchers in marketing field and food business professionals?, and which communication methods and practices have been relevant to make the most of R&D in the food industry?

Through case studies, successful examples and practices are provided, with newer inputs for further theoretical investigation given. Both current and future professionals in the food industry will gain insights that can be used in their business environment.

Handbook of Food Factory Design

Автор: Christopher G. J. Baker
Название: Handbook of Food Factory Design
ISBN: 1493948849 ISBN-13(EAN): 9781493948840
Издательство: Springer
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Цена: 15672.00 р.
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Описание: The design of a food factory is undertaken by an interdisciplinary team employing a holistic approach based on a knowledge of the natural and biological sciences, most engineering disciplines, and relevant legislation. This book offers a vital, how-to guide.


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