Green Protein Processing Technologies from Plants, Hern?ndez-?lvarez
Автор: Edited By Ranendra K. Majumder, Amjad K. Balange Название: Advances in fish processing technologies : ISBN: 1774911078 ISBN-13(EAN): 9781774911075 Издательство: Taylor&Francis Рейтинг: Цена: 22509.00 р. Наличие на складе: Поставка под заказ.
Описание: Covers advancements in fish processing technology, green technologies for extracting nutraceuticals, the role of endogenous enzymes in the quality of fish/shellfish and their products, disruptive technologies, and restructured product-based technologies.
Описание: Since the publication of the first edition of Industrial Chocolate Manufacture and Use in 1988, it has become the leading technical book for the industry. From the beginning it was recognised that the complexity of the chocolate industry means that no single person can be an expert in every aspect of it.
Автор: Hou Название: Asian Noodles - Science, Technology, and Processing ISBN: 0470179228 ISBN-13(EAN): 9780470179222 Издательство: Wiley Рейтинг: Цена: 32464.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: Asian noodles are one of the oldest forms of processed foods consumed in Asia, and quickly gaining popularity worldwide. Asian Noodles: Science, Technology and Processing provides comprehensive, cutting-edge coverage on Asian noodles.
Автор: Hamm Wolf Название: Edible Oil Processing ISBN: 1444336843 ISBN-13(EAN): 9781444336849 Издательство: Wiley Рейтинг: Цена: 23118.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: Oils and fats are almost ubiquitous in food processing, whether naturally occurring in foods or added as ingredients that bring functional benefits.
Автор: Siddiq Muhammad Название: Tropical and Subtropical Fruit Processing and Packaging ISBN: 0813811422 ISBN-13(EAN): 9780813811420 Издательство: Wiley Рейтинг: Цена: 33890.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: Tropical and sub-tropical fruits have gained significant importance in global commerce.
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: Edited by two leading experts, this is a valuable reference for those working on food processing using immobilized cells or enzymes, and on delivery of food compounds via encapsulation. The emphasis is on strategy, since encapsulation technologies may change.
Автор: Cerqueira, Miguel Angelo Parente Ribeiro Название: Nanomaterials for Food Packaging ISBN: 0323512712 ISBN-13(EAN): 9780323512718 Издательство: Elsevier Science Рейтинг: Цена: 23749.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: Nanotechnology for Food Packaging: Materials, Processing Technologies, and Safety Issues showcases the latest research in the use of nanotechnology in food packaging, providing an in-depth and interdisciplinary overview of the field. Nanoscale advances in materials science, processing technology and analytical techniques have led to the introduction of new, cheaper and safer packaging techniques. Simultaneously, the increasing use of renewable nanomaterials has made food packaging more sustainable. Chapters provide a comprehensive review on materials used, their structure–function relationship, and new processing technologies for the application and production of nanotechnology-based packaging materials. . In addition, the book discusses the use of functional materials for the development of active, smart and intelligent packaging, possible migration and toxicity of nanomaterials for foods and regulatory aspects, and commercial applications.
Автор: Clark Название: Food Processing - Principles and Applications 2e ISBN: 0470671149 ISBN-13(EAN): 9780470671146 Издательство: Wiley Рейтинг: Цена: 22643.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: Food Processing: Principles and Applications second edition is the fully revised new edition of this best-selling food technology title.
Автор: Diwekar Название: Batch Processing ISBN: 1138076740 ISBN-13(EAN): 9781138076747 Издательство: Taylor&Francis Рейтинг: Цена: 13014.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание:
Although batch processing has existed for a long time, designing these processes and unit operations has been considered an onerous task that required computational efforts. Design of these processes is made more complex because of the time dependent nature of the process and the allowable flexibility. More often than not, every unit encounters optimal control problems. Therefore, traditional design books have not covered batch processing in detail. Filling this void, Batch Processing: Modeling and Design describes various unit operations in batch and bio-processing as well as design methods for these units.
Topics include:
Batch distillation operating modes and configurations
Batch absorption operations based on the solubility difference
Batch adsorption based on differential affinity of various soluble molecules to solid absorbents
Batch chromatography for measuring a wide variety of thermodynamic, kinetic, and physico-chemical properties
Batch crystallization where a phase is used to find the supersaturation at which point material crystallizes
Batch drying that stresses the phase diagram of water to describe this operation
Batch filtration using a porous medium or screen to separate solids from liquids
Batch centrifugation where centrifugal force is used for separation
Batch processes are widely used in pharmaceutical, food, and specialty chemicals where high value, low volume products are manufactured. Recent developments in bio-based manufacturing also favor batch processes because feed variations can be easily handled in batch processes. Further, the emerging area of nanomaterials manufacturing currently uses batch processes as they are low volume, high energy intensive processes. With examples, case studies, and more than 100 homework problems, this book describes the unit operations in batch and bioprocessing and gives students a thorough grounding in the numerical methods necessary to solve these design problems.
Название: Novel Food Processing ISBN: 1138115118 ISBN-13(EAN): 9781138115118 Издательство: Taylor&Francis Рейтинг: Цена: 11482.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание:
Rapid expansion of research on the development of novel food processes in the past decade has resulted in novel processes drawn from fields outside the traditional parameters of food processing. Providing a wealth of new knowledge, Novel Food Processing: Effects on Rheological and Functional Properties covers structural and functional changes at the micro level, and their implications at the macro level, in food exposed to new and emerging technologies.
Contributions from an international panel with academic and professional credentials form the backbone of this work. They focus on the functional, rheological, and micro-structural changes that occur in foods when using emerging technologies such as high pressure processing, Ohmic heating, pulse electric fields, and ultraviolet radiation. The book examines new and innovative applications and presents the impact of these research findings on the nutritional aspects of protein and carbohydrate containing foods. It also considers the synergic effects of protein-starch components. Each chapter provides an in-depth analysis of a novel technology and its effect on food structure and function.
New directions in food processing will continue to be influenced by diverse fields and used to respond to consumer concerns about food safety, quality, sensory attributes, and nutrition. Combining coverage of technological applications with the chemistry of food and biomaterials, this book illustrates in a very clear and concise fashion the structure-functionality relationship and how it is affected by newly developed and increasingly popular processing technologies.
Автор: Oscar Leandro da Silva Ramos, Ricardo Nuno Correia Pereira, Miguel Angelo Parente Ribeiro Cerqueria, Jose Antonio Couto Teixeira, Antonio Augusto Vice Название: Advances in Processing Technologies for Bio-based Nanosystems in Food ISBN: 1138037303 ISBN-13(EAN): 9781138037304 Издательство: Taylor&Francis Рейтинг: Цена: 29093.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: This book provides an overview of the most recent advances made on the field of nanoscience and nanotechnology that significantly influenced the food industry. It provides a multidisciplinary review of the complex mechanisms involved in the research, development, production and legislation of food containing nanostructures systems.
ООО "Логосфера " Тел:+7(495) 980-12-10 www.logobook.ru
