Автор: Mohammad Shafiur Rahman Название: Handbook Of Food Preservation 3E ISBN: 1498740480 ISBN-13(EAN): 9781498740487 Издательство: Taylor&Francis Рейтинг: Цена: 33686.00 р. Наличие на складе: Нет в наличии.
Описание:
The processing of food is no longer simple or straightforward, but is now a highly inter-disciplinary science. A number of new techniques have developed to extend shelf-life, minimize risk, protect the environment, and improve functional, sensory, and nutritional properties. Since 1999 when the first edition of this book was published, it has facilitated readers' understanding of the methods, technology, and science involved in the manipulation of conventional and newer sophisticated food preservation methods.
The Third Edition of the Handbook of Food Preservation provides a basic background in postharvest technology for foods of plant and animal origin, presenting preservation technology of minimally processed foods and hurdle technology or combined methods of preservation. Each chapter compiles the mode of food preservation, basic terminologies, and sequential steps of treatments, including types of equipment required. In addition, chapters present how preservation method affects the products, reaction kinetics and selected prediction models related to food stability, what conditions need be applied for best quality and safety, and applications of these preservation methods in different food products. This book emphasizes practical, cost-effective, and safe strategies for implementing preservation techniques for wide varieties of food products.
Features:
Includes extensive overview on the postharvest handling and treatments for foods of plants and animal origin
Describes comprehensive preservation methods using chemicals and microbes, such as fermentation, antimicrobials, antioxidants, pH-lowering, and nitrite
Explains comprehensive preservation by controlling of water, structure and atmosphere, such as water activity, glass transition, state diagram, drying, smoking, edible coating, encapsulation and controlled release
Describes preservation methods using conventional heat and other forms of energy, such as microwave, ultrasound, ohmic heating, light, irradiation, pulsed electric field, high pressure, and magnetic field
Revised, updated, and expanded with 18 new chapters, the Handbook of Food Preservation, Third Edition, remains the definitive resource on food preservation and is useful for practicing industrial and academic food scientists, technologists, and engineers.
Автор: Gopi, S Название: Handbook of nutraceuticals and natural products 2v ISBN: 1119746795 ISBN-13(EAN): 9781119746799 Издательство: Wiley Рейтинг: Цена: 47362.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: This handbook reviews the psychology of political behaviour from an international perspective, covering foundational approaches and contemporary challenges. Scholars, students and practitioners will find up-to-date literature reviews and research insights from leading scholars into how people think, feel and act in different political contexts.
Автор: Christopher G. J. Baker Название: Handbook of Food Factory Design ISBN: 1493948849 ISBN-13(EAN): 9781493948840 Издательство: Springer Рейтинг: Цена: 15672.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
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.
Автор: Klosse Peter Название: Essence of Gastronomy ISBN: 1482216760 ISBN-13(EAN): 9781482216769 Издательство: Taylor&Francis Рейтинг: Цена: 16843.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: The Essence of Gastronomy: Understanding the Flavor of Foods and Beverages presents a new comprehensive and unifying theory on flavor, which answers ancient questions and offers new opportunities for solving food-related issues. It presents gastronomy as a holistic concept, focusing not only on the food and its composition but also on the human who eats it. This book defines gastronomy as the science of flavor and tasting, where flavor is a broadly interpreted objective characteristic that refers to product quality, and tasting is defined as the human perception of flavor registered by all the human senses.Understanding tasting and flavor and how humans react to it is not merely hedonistic. It relates to larger societal issues such as nourishing the elderly and the food children eat at school, and it offers a practical advantage to the hospitality industry of comprehending why customers enjoy their food and beverages. The book presents gastronomy as a discipline that combines natural sciences and human-related sciences. Following an introduction that sets the stage for the author’s groundbreaking research on gastronomy, the book describes flavor perception, the sensorial act of tasting, how it works, and what neural systems are involved. It then focuses on understanding flavor, discussing universal flavor factors and the new flavor theory.The book also examines food and beverages from a flavor standpoint, including the effects of ingredients and techniques that are used. It also explores liking, primarily at the flavor level, which includes practical guidelines for matching food and beverages. The final chapter looks at the interpretation of sensorial signals in the brain and addresses issues such as food choice, preferences, and palatability. Offering a new approach, this book provides readers with a roadmap for finding their way into the gastronomic world.
Автор: Michael P. Doyle; William H. Sperber; Michael P. D Название: Compendium of the Microbiological Spoilage of Foods and Beverages ISBN: 1461424615 ISBN-13(EAN): 9781461424611 Издательство: Springer Рейтинг: Цена: 25155.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: The first major publication devoted exclusively to this topic, and edited by two leading researchers in the field, its comprehensive coverage of microbiological spoilage comes from contributors who have had long and successful careers in the food industry.
Автор: Reinhold Carle Название: Handbook on Natural Pigments in Food and Beverages ISBN: 0081003714 ISBN-13(EAN): 9780081003718 Издательство: Elsevier Science Рейтинг: Цена: 29139.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: "
Handbook on Natural Pigments: Industrial Applications for Improving Food Colour" is unique in its approach to the improvement of food colors. The book is written with industrial applications in mind, with each chapter focusing on a color solution for a specific commodity that will provide food scientists with a one-stop, comprehensive reference on how to improve the color of a particular food product.
The first section of the book looks at the legal frameworks which underpin natural food colorings, also investigating the consumer expectations of food color. The second section of the book focuses on specific industrial applications of natural colorants with chapters covering the use of natural colorants in aqueous food products, cereal-based foods, and meat products, amongst many other topics.
The various pigments which can be used to effectively color these commodities are presented with information on safety and testing included throughout. The final section in the book looks at recent developments and future perspectives in natural food colorings. There are chapters which cover the health benefits of natural pigments, the use of novel fruits and vegetables in pigments, and stable natural solutions for blue colorings. Presents recent advances in consumer demand and worldwide legislation regarding natural food colorantsDiscusses the use of natural food colorants for one specific product category per chapter rather than one pigment class per chapter this makes the book extremely useable for industrialists working in a specific sector Contains a comprehensive array of product-specific coloration approaches, from using pigment-enriched feed additives to the direct addition of color formulations"
Автор: Chandrasekaran, M. Название: Valorization of Food Processing By-Products ISBN: 1439848858 ISBN-13(EAN): 9781439848852 Издательство: Taylor&Francis Рейтинг: Цена: 35218.00 р. Наличие на складе: Нет в наличии.
Автор: Montet, Didier ; Brabet, Catherine ; Ray, Ramesh C Название: Mycotoxins in Food and Beverages: Innovations and Advances Part I ISBN: 036768280X ISBN-13(EAN): 9780367682804 Издательство: Taylor&Francis Рейтинг: Цена: 10258.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Автор: Scotter,Michael J. Название: Colour Additives For Foods And Beverages ISBN: 1782420118 ISBN-13(EAN): 9781782420118 Издательство: Elsevier Science Рейтинг: Цена: 29139.00 р. Наличие на складе: Поставка под заказ.
Название: Valorization of Food Processing By-Products ISBN: 1138199427 ISBN-13(EAN): 9781138199422 Издательство: Taylor&Francis Рейтинг: Цена: 15312.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
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