Advances in Food Process Engineering, Goyal, Megh R.
Автор: Jingdun Jia; Donghong Liu; Haile Ma Название: Advances in Food Processing Technology ISBN: 9811364508 ISBN-13(EAN): 9789811364501 Издательство: Springer Рейтинг: Цена: 19564.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: This book introduces readers to essential advances in the application of physical processing technology in food processing that have been made in recent years. It analyzes and describes the application of Power Ultrasound, Pulsed Electric Field, Supercritical-CO2, and Infrared Heating in the contexts of food sterilization, extraction, modification, drying and safety control. Covering all aspects of food physical processing, from basic principles to the latest technological developments, it offers a valuable application guide for food engineers and food researchers alike.
Автор: Lewis, Michael Название: Food Process Engineering Principles And Data ISBN: 0128211822 ISBN-13(EAN): 9780128211823 Издательство: Elsevier Science Рейтинг: Цена: 33013.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: Food Process Engineering Principles and Data provides an overview of topics surrounding safety and quality in processing foods. The book covers a range of physical properties of foods, providing background information on the physical, chemical and engineering properties of foods to ensure food safety and perform engineering calculations. Chapters are self-contained, with comprehensive charts of food properties, making this unique a great reference for scientists who need a single, handy source of information. Written by an authority on the physical properties of foods and food engineering, this book is ideal for food scientists, technologists, manufacturers and processors. In addition, chemical engineers and biotechnologists will also benefit from the content of this comprehensive title.
Автор: Ho, C.T., Spanier A.H. Название: Food Flavors and Chemistry : Advances of the New Millennium ISBN: 0854048758 ISBN-13(EAN): 9780854048755 Издательство: Royal Society of Chemistry Рейтинг: Цена: 18997.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: This book will be an important read for all postgraduate students, academics and industrial researchers wanting to keep abreast of food flavors and their chemistry.
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: Holger Zorn; Peter Czermak Название: Biotechnology of Food and Feed Additives ISBN: 3662509962 ISBN-13(EAN): 9783662509968 Издательство: Springer Рейтинг: Цена: 28732.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: This book review series presents current trends in modern biotechnology. The series also discusses new discoveries and applications. Special volumes are dedicated to selected topics which focus on new biotechnological products and new processes for their synthesis and purification.
Автор: Barling, David Название: Advances in Food Security and Sustainability ISBN: 0128151978 ISBN-13(EAN): 9780128151976 Издательство: Elsevier Science Рейтинг: Цена: 22738.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание:
Advances in Food Security and Sustainability, Volume Three, takes a scientific look at the challenges, constraints and solutions necessary to maintain a healthy and accessible food supply in different communities. This ongoing series addresses a wide range of issues on food sustainability and security, exploring challenges related to protecting environmental resources while also meeting human nutritional requirements. Chapters included in this release include "A Food Systems perspective on food and nutrition security in Australia," "The potential, and limits, of agricultural intensification to improve the welfare of rural households in semi-arid areas," "Food supply chain fraud: the economic, environmental and social consequences" and much more.
Contains expertise from leading contributions on the topics
Covers a vast array of subjects relating to food security and sustainability
Explores challenges related to protecting environmental resources while also meeting human nutritional requirements
Автор: Ching Lik Hii, Flavio Meira Borem Название: Drying and Roasting of Cocoa and Coffee ISBN: 1138080977 ISBN-13(EAN): 9781138080973 Издательство: Taylor&Francis Рейтинг: Цена: 29093.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание:
This is the first practical book dedicated to the fundamental and application aspects of two major unit operations in cocoa and coffee processing, namely drying and roasting. The drying and roasting of cocoa and coffee beans play critical roles in governing the formation of flavor precursors in the early stages and also the development of flavor and aroma in the later stages during processing. Hence, qualities of the finished chocolates and coffee powder products are affected greatly by the dried and roasted beans produced.
Drying and Roasting of Cocoa and Coffee covers key topics areas ranging from post-harvest processing, equipment selection, physical and chemical changes during processing, flavor development, grading and dried product quality. The book consists of two parts with topics dedicated to the drying/roasting aspects of cocoa and coffee, respectively.
Features
Provides a comprehensive review on flavor development during cocoa/coffee processing
Discusses the impact of processing parameters on cocoa/coffee quality
Presents the new trends in drying/roasting techniques and novel technology
Examines the concept of coffee quality in light of both paradigms: the traditional coffee and the specialty coffee grading systems
No prior knowledge of cocoa and coffee processing is required to benefit from this book, which is written for a variety of readers. It is suitable for undergraduate and postgraduate students, researchers and industrial practitioners/consultants from various domains in the food and beverage industries.
Автор: Aparna B. Gunjal, Meghmala S. Waghmode, Neha N. Patil, Pankaj Bhatt Название: Global Initiatives for Waste Reduction and Cutting Food Loss ISBN: 1522577068 ISBN-13(EAN): 9781522577065 Издательство: Mare Nostrum (Eurospan) Рейтинг: Цена: 28552.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: The world population is expected to increase exponentially within the next decade, which means that the food demand will increase and so will waste production. There is a need for effective food waste management as wasted food leads to overutilization of water and fossil fuels and increasing greenhouse gas emissions from the degradation of food. Global Initiatives for Waste Reduction and Cutting Food Loss explores methods for reducing waste and cutting food loss in order to help the environment and support local communities, as well as solve issues including that of land space. Covering topics that include food degradation, enzymes, and microorganisms, this publication is designed for policymakers, environmentalists, engineers, government officials, researchers, scientists, academicians, and students.
Название: Advances in vinegar production ISBN: 0815365993 ISBN-13(EAN): 9780815365990 Издательство: Taylor&Francis Рейтинг: Цена: 29093.00 р. Наличие на складе: Поставка под заказ.
Описание: The trend in vinegar production is to fuse traditional techniques with state-of-the-art technologies to increase fermentation efficiency.This book reports on all the recent innovations, and compares them to traditional systems. It also reviews new trends on raw materials, substrate pretreatment strategies, fermentation, and acetitification systems.
Название: Microbiology for Food and Health ISBN: 177188813X ISBN-13(EAN): 9781771888134 Издательство: Taylor&Francis Рейтинг: Цена: 20059.00 р. Наличие на складе: Поставка под заказ.
Описание: This book, Microbiology for Food and Health: Technological Developments and Advances, highlights the innovative microbiological approaches and advances made in the field of microbial food industries.
Автор: Berk, Zeki Название: Food Process Engineering and Technology ISBN: 0128120185 ISBN-13(EAN): 9780128120187 Издательство: Elsevier Science Рейтинг: Цена: 26444.00 р. Наличие на складе: Поставка под заказ.
Описание:
Food Process Engineering and Technology, Third Edition combines scientific depth with practical usefulness, creating a tool for graduate students and practicing food engineers, technologists and researchers looking for the latest information on transformation and preservation processes and process control and plant hygiene topics. This fully updated edition provides recent research and developments in the area, features sections on elements of food plant design, an introductory section on the elements of classical fluid mechanics, a section on non-thermal processes, and recent technologies, such as freeze concentration, osmotic dehydration, and active packaging that are discussed in detail.
Provides a strong emphasis on the relationship between engineering and product quality/safety
Considers cost and environmental factors
Presents a fully updated, adequate review of recent research and developments in the area
Includes a new, full chapter on elements of food plant design
Covers recent technologies, such as freeze concentration, osmotic dehydration, and active packaging that are discussed in detail
Автор: Fereidoon Shahidi; Chi-Tang Ho; Nguyen Van Chuyen Название: Process-Induced Chemical Changes in Food ISBN: 0306458241 ISBN-13(EAN): 9780306458248 Издательство: Springer Рейтинг: Цена: 32004.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: Based in part, on Proceedings of Pacifichem 95 held in Honolulu, Hawaii, December 18-22, 1995
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