Case Studies In Novel Food Processing Technologies

Case Studies In Novel Food Processing Technologies Book PDF
✏Book Title : Case Studies in Novel Food Processing Technologies
✏Author : C J Doona
✏Publisher : Elsevier
✏Release Date : 2010-10-28
✏Pages : 560
✏ISBN : 9780857090713
✏Available Language : English, Spanish, And French

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✏Case Studies in Novel Food Processing Technologies Book Summary : Novel food processing technologies have significant potential to improve product quality and process efficiency. Commercialisation of new products and processes brings exciting opportunities and interesting challenges. Case studies in novel food processing technologies provides insightful, first-hand experiences of many pioneering experts involved in the development and commercialisation of foods produced by novel processing technologies. Part one presents case studies of commercial products preserved with the leading nonthermal technologies of high pressure processing and pulsed electric field processing. Part two broadens the case histories to include alternative novel techniques, such as dense phase carbon dioxide, ozone, ultrasonics, cool plasma, and infrared technologies, which are applied in food preservation sectors ranging from fresh produce, to juices, to disinfestation. Part three covers novel food preservation techniques using natural antimicrobials, novel food packaging technologies, and oxygen depleted storage techniques. Part four contains case studies of innovations in retort technology, microwave heating, and predictive modelling that compare thermal versus non-thermal processes, and evaluate an accelerated 3-year challenge test. With its team of distinguished editors and international contributors, Case studies in novel food processing technologies is an essential reference for professionals in industry, academia, and government involved in all aspects of research, development and commercialisation of novel food processing technologies. Provides insightful, first-hand experiences of many pioneering experts involved in the development and commercialisation of foods produced by novel processing technologies Presents case studies of commercial products preserved with the leading nonthermal technologies of high pressure processing and pulsed electric field processing Features alternative novel techniques, such as dense phase carbon dioxide, ozone, ultrasonics, cool plasma, and infrared technologies utilised in food preservation sectors

Case Studies In Novel Food Processing Technologies Book PDF
✏Book Title : Case Studies in Novel Food Processing Technologies
✏Author : C J Doona
✏Publisher : Woodhead Publishing
✏Release Date : 2017-11-01
✏Pages : 600
✏ISBN : 9780081008676
✏Available Language : English, Spanish, And French

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✏Case Studies in Novel Food Processing Technologies Book Summary : Novel food processing technologies have significant potential to improve product quality and process efficiency. Commercialization of new products and processes brings exciting opportunities and interesting challenges. Case Studies In Novel Food Processing Technologies provides insightful, first-hand experiences of many pioneering experts involved in the development and commercialization of foods produced by novel processing technologies. The second edition brings all Case Studies fully revised and all recent updates in the field, besides a bigger focus on Thermal Technologies. With its team of distinguished editors and international contributors, the book is an essential reference for professionals in industry, academia, and government. The second edition brings all case studies fully updated with new developments (eg. Pressure Assisted Thermal Sterilization (PATS), Microwave Sterilization) and how they are being implemented commercially and with a stronger focus on Thermal Technologies New chapters on emerging technologies such as high pressure homogenization, pulsed UV light, cold plasma, Ohmic heat in combination with high pressure, singlet oxygen, and more modeling. Provides insightful, first-hand experiences of many pioneering experts involved in the development and commercialization of foods produced by novel processing technologies Features alternative novel techniques, such as dense phase carbon dioxide, ozone, ultrasonics, cool plasma, and infrared technologies utilized in food preservation sectors

Nonthermal Processing Technologies For Food Book PDF
✏Book Title : Nonthermal Processing Technologies for Food
✏Author : Howard Q. Zhang
✏Publisher : John Wiley & Sons
✏Release Date : 2011-02-04
✏Pages : 672
✏ISBN : 0470958480
✏Available Language : English, Spanish, And French

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✏Nonthermal Processing Technologies for Food Book Summary : Nonthermal Processing Technologies for Food offers a comprehensive review of nonthermal processing technologies that are commercial, emerging or over the horizon. In addition to the broad coverage, leading experts in each technology serve as chapter authors to provide depth of coverage. Technologies covered include: physical processes, such as high pressure processing (HPP); electromagnetic processes, such as pulsed electric field (PEF), irradiation, and UV treatment; other nonthermal processes, such as ozone and chlorine dioxide gas phase treatment; and combination processes. Of special interest are chapters that focus on the "pathway to commercialization" for selected emerging technologies where a pathway exists or is clearly identified. These chapters provide examples and case studies of how new and nonthermal processing technologies may be commercialized. Overall, the book provides systematic knowledge to industrial readers, with numerous examples of process design to serve as a reference book. Researchers, professors and upper level students will also find the book a valuable text on the subject.

Microbial Decontamination In The Food Industry Book PDF
✏Book Title : Microbial Decontamination in the Food Industry
✏Author : Ali Demirci
✏Publisher : Elsevier
✏Release Date : 2012-06-26
✏Pages : 840
✏ISBN : 9780857095756
✏Available Language : English, Spanish, And French

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✏Microbial Decontamination in the Food Industry Book Summary : The problem of creating microbiologically-safe food with an acceptable shelf-life and quality for the consumer is a constant challenge for the food industry. Microbial decontamination in the food industry provides a comprehensive guide to the decontamination problems faced by the industry, and the current and emerging methods being used to solve them. Part one deals with various food commodities such as fresh produce, meats, seafood, nuts, juices and dairy products, and provides background on contamination routes and outbreaks as well as proposed processing methods for each commodity. Part two goes on to review current and emerging non-chemical and non-thermal decontamination methods such as high hydrostatic pressure, pulsed electric fields, irradiation, power ultrasound and non-thermal plasma. Thermal methods such as microwave, radio-frequency and infrared heating and food surface pasteurization are also explored in detail. Chemical decontamination methods with ozone, chlorine dioxide, electrolyzed oxidizing water, organic acids and dense phase CO2 are discussed in part three. Finally, part four focuses on current and emerging packaging technologies and post-packaging decontamination. With its distinguished editors and international team of expert contributors, Microbial decontamination in the food industry is an indispensable guide for all food industry professionals involved in the design or use of novel food decontamination techniques, as well as any academics researching or teaching this important subject. Provides a comprehensive guide to the decontamination problems faced by the industry and outlines the current and emerging methods being used to solve them Details backgrounds on contamination routes and outbreaks, as well as proposed processing methods for various commodities including fresh produce, meats, seafood, nuts, juices and dairy products Sections focus on emerging non-chemical and non-thermal decontamination methods, current thermal methods, chemical decontamination methods and current and emerging packaging technologies and post-packaging decontamination

Food Processing Technology Book PDF
✏Book Title : Food Processing Technology
✏Author : P J Fellows
✏Publisher : Woodhead Publishing
✏Release Date : 2016-10-04
✏Pages : 1152
✏ISBN : 9780081005231
✏Available Language : English, Spanish, And French

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✏Food Processing Technology Book Summary : Food Processing Technology: Principles and Practice, Fourth Edition, has been updated and extended to include the many developments that have taken place since the third edition was published. The new edition includes an overview of the component subjects in food science and technology, processing stages, important aspects of food industry management not otherwise considered (e.g. financial management, marketing, food laws and food industry regulation), value chains, the global food industry, and over-arching considerations (e.g. environmental issues and sustainability). In addition, there are new chapters on industrial cooking, heat removal, storage, and distribution, along with updates on all the remaining chapters. This updated edition consolidates the position of this foundational book as the best single-volume introduction to food manufacturing technologies available, remaining as the most adopted standard text for many food science and technology courses. Updated edition completely revised with new developments on all the processing stages and aspects of food industry management not otherwise considered (e.g. financial management, marketing, food laws, and food industry regulation), and more Introduces a range of processing techniques that are used in food manufacturing Explains the key principles of each process, including the equipment used and the effects of processing on micro-organisms that contaminate foods Describes post-processing operations, including packaging and distribution logistics Includes extra textbook elements, such as videos and calculations slides, in addition to summaries of key points in each chapter

Innovative Food Processing Technologies Book PDF
✏Book Title : Innovative Food Processing Technologies
✏Author : Kai Knoerzer
✏Publisher : Woodhead Publishing
✏Release Date : 2016-06-29
✏Pages : 510
✏ISBN : 9780081002988
✏Available Language : English, Spanish, And French

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✏Innovative Food Processing Technologies Book Summary : Innovative Food Processing Technologies: Extraction, Separation, Component Modification and Process Intensification focuses on advances in new and novel non-thermal processing technologies which allow food producers to modify and process food with minimal damage to the foodstuffs. The book is highly focused on the application of new and novel technologies, beginning with an introductory chapter, and then detailing technologies which can be used to extract food components. Further sections on the use of technologies to modify the structure of food and the separation of food components are also included, with a final section focusing on process intensification and enhancement. Provides information on a variety of food processing technologies Focuses on advances in new and novel non-thermal processing technologies which allow food producers to modify and process food with minimal damage to the foodstuffs Presents a strong focus on the application of technologies in a variety of situations Created by editors who have a background in both the industry and academia

Green Extraction And Valorization Of By Products From Food Processing Book PDF
✏Book Title : Green Extraction and Valorization of By Products from Food Processing
✏Author : Francisco J. Barba
✏Publisher : CRC Press
✏Release Date : 2019-09-09
✏Pages : 368
✏ISBN : 9781000546842
✏Available Language : English, Spanish, And French

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✏Green Extraction and Valorization of By Products from Food Processing Book Summary : Generating of agricultural wastes and by-products during the production, processing and consumption of agricultural commodities is unavoidable and over the last decades, an increased public interest has been shown in the challenge of food wastage. Apart from its significant quantities, the physicochemical characteristics of the various agricultural waste and by-products denote that there is immense potential for their reuse, recycle, and valorisation through various different processes. Green Extraction and Valorization of By-Products from Food Processing provides an overview about the valorization or reuse of agricultural wastes and by-products during the production, processing and consumption of agricultural commodities. Waste disposal and by-product management in food processing industry pose problems in the areas of environmental protection and sustainability. However, they could be a great source of valuable nutraceuticals, which can be used to deal with the prospects of feeding fast growing population in 21st century. Features: Gives detailed guidance and presents case-studies about valorization of food wastes and by-products Shows the main conventional and innovative extraction techniques for food waste and by-products valorization Provides an estimated idea regarding the recovery of high-added value compounds Discusses the recovery of high-added value compounds Perspectives originated from the enormous amounts of food related materials that are discharged worldwide and the existing technologies, which promise the recovery, recycling and sustainability of high-added value ingredients inside food chain will be discussed in this book. This book is of value to academics, research institutes, and food industry engineers particularly the research and development professionals who are looking for effective management and utilization of food processing wastes and byproducts. In addition, it is suitable for undergraduate, post- graduate students, research scholars, postdoctoral fellows and faculty members from universities and colleges who pursue academic careers in Food Technology, Food Biotechnology, Fermentation and Bioengineering, Bioprocess Technology, Food science and Technology.

Improving Food Quality With Novel Food Processing Technologies Book PDF
✏Book Title : Improving Food Quality with Novel Food Processing Technologies
✏Author : Özlem Tokuşoğlu
✏Publisher : CRC Press
✏Release Date : 2014-12-01
✏Pages : 484
✏ISBN : 9781466507241
✏Available Language : English, Spanish, And French

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✏Improving Food Quality with Novel Food Processing Technologies Book Summary : Consumers around the world have become better educated and more demanding in their identification and purchase of quality health-promoting foods; therefore the food industry requires innovative technologies to provide their clientele with safe and stable foods that meet safety regulations . Improving Food Quality with Novel Food Processing Technologies details novel processing technologies including high pressure processing (HPP) and pulsed electrical fields (PEFs) that can improve the quality of food from functionality, chemistry/microbiology, bioactive quantity, and shelf-life standpoints. The authors discuss how to improve food functionality with high hydrostatic pressure (HHP) and PEFs. They focus on improving the quality and retaining bioactive constituents of fruits and vegetables and improving the quality of dairy, egg, meat, and seafood products with HHP. Broad in scope, the book also reviews the modeling and simulations of HHP inactivation of microorganisms and the relative effects of HHP processing on food allergies and intolerances. It then discusses improving food functionality with PEF processes in dairy and egg products, fruit juices, and wine. A chapter attending to industrial applications of HHP and PEF systems and potential commercial quality and shelf life of food products concludes this discussion. During the past decade, novel processing technologies including HHP, ultrasound, PEF, and advanced heating technologies containing microwave, ohmic heating, and radio frequency have frequently been applied in the processing of foods and beverages. Successful research and identification of economic benefits, including energy and water conservation as well as demonstrated safety and fresh-like quality attributes will improve consumer perception of nonthermal technologies and result in further development by the food industry around the world. In an in-depth exploration of these novel technologies, the book gives you the skills for product development and improvement.

📒Novel Food Processing Technologies ✍ Gustavo V. Barbosa-Canovas

Novel Food Processing Technologies Book PDF
✏Book Title : Novel Food Processing Technologies
✏Author : Gustavo V. Barbosa-Canovas
✏Publisher : CRC Press
✏Release Date : 2004-11-30
✏Pages : 720
✏ISBN : 9780203997277
✏Available Language : English, Spanish, And French

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✏Novel Food Processing Technologies Book Summary : Reflecting current trends in alternative food processing and preservation, this reference explores the most recent applications in pulsed electric field (PEF) and high-pressure technologies, food microbiology, and modern thermal and nonthermal operations to prevent the occurrence of food-borne pathogens, extend the shelf-life of foods, and improve

Introduction To Advanced Food Process Engineering Book PDF
✏Book Title : Introduction to Advanced Food Process Engineering
✏Author : Jatindra Kumar Sahu
✏Publisher : CRC Press
✏Release Date : 2014-03-24
✏Pages : 717
✏ISBN : 9781439880722
✏Available Language : English, Spanish, And French

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✏Introduction to Advanced Food Process Engineering Book Summary : Food materials are processed prior to their consumption using different processing technologies that improve their shelf life and maintain their physicochemical, biological, and sensory qualities. Introduction to Advanced Food Process Engineering provides a general reference on various aspects of processing, packaging, storage, and quality control

Infrared Heating For Food And Agricultural Processing Book PDF
✏Book Title : Infrared Heating for Food and Agricultural Processing
✏Author : Zhongli Pan
✏Publisher : CRC Press
✏Release Date : 2011-06-03
✏Pages : 300
✏ISBN : 9781439858578
✏Available Language : English, Spanish, And French

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✏Infrared Heating for Food and Agricultural Processing Book Summary : It’s been nearly 40 years since the last book on infrared heating for food processing was published, and in the meantime, the field has seen significant progress in understanding the mechanism of the infrared (IR) heating of food products and interactions between IR radiation and food components. Infrared Heating for Food and Agricultural Processing presents the latest applications of IR heating technology, focusing on thermal processing of food and agricultural products. Coverage Ranges from Fundamentals to Economic Benefits With an emphasis on novel application, the text includes chapters that address such topics as: Infrared heating system design Drying Blanching Baking Thawing Pest management Food safety improvement Where applicable, this readily accessible guide reviews case studies to address specific industrial issues and the economic benefits of IR heating. Infrared Heating for Food and Agricultural Processing is a well-organized resource for food processing engineers and also quality control and safety managers in food processing and food manufacturing operations.

📒Food Industry Wastes ✍ Maria Kosseva

Food Industry Wastes Book PDF
✏Book Title : Food Industry Wastes
✏Author : Maria Kosseva
✏Publisher : Academic Press
✏Release Date : 2013-01-31
✏Pages : 338
✏ISBN : 9780123919281
✏Available Language : English, Spanish, And French

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✏Food Industry Wastes Book Summary : Food Industry Wastes: Assessment and Recuperation of Commodities presents emerging techniques and opportunities for the treatment of food wastes, the reduction of water footprint, and creating sustainable food systems. Written by a team of experts from around the world, this book provides a guide for implementing bioprocessing techniques. It also helps researchers develop new options for the recuperation of these wastes for community benefit. More than 34 million tons of food waste was generated in the United States in 2009, at a cost of approximately $43 billion. And while less than three percent of that waste was recovered and recycled, there is growing interest and development in recovering and recycling food waste. These processes have the potential not only to reduce greenhouse gases, but to provide energy and resources for other purposes. This book examines these topics in detail, starting with sources, characterization and composition of food wastes, and development of green production strategies. The book then turns to treatment techniques such as solid-state fermentation and anaerobic digestion of solid food waste for biogas and fertilizer. A deep section on innovative biocatalysts and bioreactors follows, encompassing hydrogen generation and thermophilic aerobic bioprocessing technologies. Rounding out the volume are extensive sections on water footprints, including electricity generation from microbial fuel cells (MFCs), and life cycle assessments. Food waste is an area of focus for a wide range of related industries from food science to energy and engineering Outlines the development of green product strategies International authoring team represents the leading edge in research and development Highlights leading trends of current research as well as future opportunities for reusing food waste

Conventional And Advanced Food Processing Technologies Book PDF
✏Book Title : Conventional and Advanced Food Processing Technologies
✏Author : Suvendu Bhattacharya
✏Publisher : John Wiley & Sons
✏Release Date : 2014-09-26
✏Pages : 744
✏ISBN : 9781118406304
✏Available Language : English, Spanish, And French

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✏Conventional and Advanced Food Processing Technologies Book Summary : Food processing technologies are an essential link in the food chain. These technologies are many and varied, changing in popularity with changing consumption patterns and product popularity. Newer process technologies are also being evolved to provide the added advantages. Conventional and Advanced Food Processing Technologies fuses the practical (application, machinery), theoretical (model, equation) and cutting-edge (recent trends), making it ideal for industrial, academic and reference use. It consists of two sections, one covering conventional or well-established existing processes and the other covering emerging or novel process technologies that are expected to be employed in the near future for the processing of foods in the commercial sector. All are examined in great detail, considering their current and future applications with added examples and the very latest data. Conventional and Advanced Food Processing Technologies is a comprehensive treatment of the current state of knowledge on food processing technology. In its extensive coverage, and the selection of reputed research scientists who have contributed to each topic, this book will be a definitive text in this field for students, food professionals and researchers.

Minimal Processing Technologies In The Food Industries Book PDF
✏Book Title : Minimal Processing Technologies in the Food Industries
✏Author : T Ohlsson
✏Publisher : McGraw Hill Professional
✏Release Date : 2002-08-09
✏Pages : 304
✏ISBN : 1855735474
✏Available Language : English, Spanish, And French

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✏Minimal Processing Technologies in the Food Industries Book Summary : Consumers increasingly demand foods which retain their natural flavour, colour and texture and contain fewer additives such as preservatives. In response to these needs, one of the most important recent developments in the food industry has been the development of minimal processing technologies designed to limit the impact of processing on nutritional and sensory quality and to preserve food without the use of synthetic additives. This important collection reviews the range of minimal processing techniques, their advantages and disadvantages, and their use in food production. Traditional thermal processing techniques can be both beneficial to foods in such areas as preservation and flavour formation but detrimental in damaging other sensory and nutritional properties. Minimising undesirable changes can be achieved in a number of ways, whether through more effective process control, the use of High Temperature Short Time (HTST) techniques such as aseptic processing, or newer thermal technologies such as volume heating methods. The book discusses these various approaches and reviews the range of thermal technologies such as infrared heating, dielectric methods such as the use of microwaves, and ohmic heating. This discussion is complemented by the following chapter which discusses alternatives to thermal processing, ranging from irradiation to high pressure processing and the use of pulsed electric fields. The safety and effectiveness of minimal processing depends on the use of novel preservation technologies, most notably in packaging. The book therefore includes reviews of modified atmosphere packaging and the range of active and smart packaging techniques, as well as looking at the use of natural preservatives. The issue of the safety of minimally processed foods is also considered in two chapters looking at the use of hurdle technology and establishing safety criteria for minimally-processed foods. The collection concludes with case-studies on minimal processing in practice, looking first at fresh produce and then at processed foods, and a final chapter on the future of minimal processing.

Nutraceutical And Functional Food Processing Technology Book PDF
✏Book Title : Nutraceutical and Functional Food Processing Technology
✏Author : Joyce I. Boye
✏Publisher : John Wiley & Sons
✏Release Date : 2014-12-03
✏Pages : 400
✏ISBN : 9781118504970
✏Available Language : English, Spanish, And French

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✏Nutraceutical and Functional Food Processing Technology Book Summary : For several years, the food industry has been interested inidentifying components in foods which have health benefits to beused in the development of functional food and nutraceuticalproducts. Examples of these ingredients include fibre,phytosterols, peptides, proteins, isoflavones, saponins, phyticacid, probiotics, prebiotics and functional enzymes. Although muchprogress has been made in the identification, extraction andcharacterisation of these ingredients, there remains a need forready and near-market platform technologies for processing theseingredients into marketable value-added functional food andnutraceutical products. This book looks at how these ingredientscan be effectively incorporated into food systems for market, andprovides practical guidelines on how challenges in specific foodsectors (such as health claims and marketing) can be addressedduring processing. Nutraceutical and Functional Food Processing Technologyis a comprehensive overview of current and emerging trends in theformulation and manufacture of nutraceutical and functional foodproducts. It highlights the distinctions between foods falling intothe nutraceutical and functional food categories. Topics includesustainable and environmentally–friendly approaches to theproduction of health foods, guidelines and regulations, and methodsfor assessing safety and quality of nutraceutical and functionalfood products. Specific applications of nutraceuticals in emulsionand salad dressing food products, beverages and soft drinks, bakedgoods, cereals and extruded products, fermented food products arecovered, as are novel food proteins and peptides, and methods forencapsulated nutraceutical ingredients and packaging. The impact ofprocessing on the bioactivity of nutraceutical ingredients,allergen management and the processing of allergen-free foods,health claims and nutraceutical food product commercialization arealso discussed. Nutraceutical and Functional Food Processing Technologyis a comprehensive source of practical approaches that can be usedto innovate in the nutraceutical and health food sectors. Fullyup-to-date and relevant across various food sectors, the book willbenefit both academia and industry personnel working in the healthfood and food processing sectors.

Novel Technologies And Systems For Food Preservation Book PDF
✏Book Title : Novel Technologies and Systems for Food Preservation
✏Author : Pedro Dinis Gaspar
✏Publisher :
✏Release Date : 2019
✏Pages : 455
✏ISBN : 1522578943
✏Available Language : English, Spanish, And French

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✏Novel Technologies and Systems for Food Preservation Book Summary : "This book identifies the main issues involving novel and emerging cooling and heating technologies, processes and systems for food preservation. It reviews the state of the art and recent advances in several application areas related with food preservation technologies and systems"--

Emerging Technologies In Meat Processing Book PDF
✏Book Title : Emerging Technologies in Meat Processing
✏Author : Enda J. Cummins
✏Publisher : John Wiley & Sons
✏Release Date : 2016-12-19
✏Pages : 448
✏ISBN : 9781118350683
✏Available Language : English, Spanish, And French

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✏Emerging Technologies in Meat Processing Book Summary : Meat is a global product, which is traded between regions, countries and continents. The onus is on producers, manufacturers, transporters and retailers to ensure that an ever-demanding consumer receives a top quality product that is free from contamination. With such a dynamic product and market place, new innovative ways to process, package and assess meat products are being developed. With ever increasing competition and tighter cost margins, industry has shown willingness to engage in seeking novel innovative ways of processing, packaging and assessing meat products while maintaining quality and safety attributes. This book provides a comprehensive overview on the application of novel processing techniques. It represents a standard reference book on novel processing, packaging and assessment methods of meat and meat products. It is part of the IFST Advances in Food Science book series.

Synthesis Of Methodology Development And Case Studies Book PDF
✏Book Title : Synthesis of Methodology Development and Case Studies
✏Author : Reimund P. Roetter
✏Publisher : Int. Rice Res. Inst.
✏Release Date : 2000
✏Pages : 94
✏ISBN : 9789712201509
✏Available Language : English, Spanish, And French

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✏Synthesis of Methodology Development and Case Studies Book Summary :

Genetic Modification In The Food Industry Book PDF
✏Book Title : Genetic Modification in the Food Industry
✏Author : Susan Harlander
✏Publisher : Springer Science & Business Media
✏Release Date : 1998-07-31
✏Pages : 260
✏ISBN : 0751403997
✏Available Language : English, Spanish, And French

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✏Genetic Modification in the Food Industry Book Summary : Intended for food industry professionals with little or no background in biotechnology, this book provides an introduction to the basic concepts of gene modification in the food industry.

Novel Technologies In Food Science Book PDF
✏Book Title : Novel Technologies in Food Science
✏Author : Anna McElhatton
✏Publisher : Springer Science & Business Media
✏Release Date : 2011-11-17
✏Pages : 424
✏ISBN : 1441978801
✏Available Language : English, Spanish, And French

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✏Novel Technologies in Food Science Book Summary : The book covers novel technologies, including high pressure, antimicrobials, and electromagnetism, and their impact.

📒Genetically Modified Crops ✍ Keith T. Atherton

Genetically Modified Crops Book PDF
✏Book Title : Genetically Modified Crops
✏Author : Keith T. Atherton
✏Publisher : CRC Press
✏Release Date : 2002-09-12
✏Pages : 272
✏ISBN : 0203212355
✏Available Language : English, Spanish, And French

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✏Genetically Modified Crops Book Summary : Biotechnology has a significant impact on both medicine and agriculture. With the introduction of new products to the marketplace, the safety of those products is of paramount importance. New safety evaluation strategies are now employed to ensure that the consumer is adequately protected. This book describes those strategies and addresses some of

Adapting High Hydrostatic Pressure Hpp For Food Processing Operations Book PDF
✏Book Title : Adapting High Hydrostatic Pressure HPP for Food Processing Operations
✏Author : Tatiana Koutchma
✏Publisher : Academic Press
✏Release Date : 2014-06-21
✏Pages : 78
✏ISBN : 9780124200999
✏Available Language : English, Spanish, And French

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✏Adapting High Hydrostatic Pressure HPP for Food Processing Operations Book Summary : Adapting High Hydrostatic Pressure (HPP) for Food Processing Operations presents commercial benefits of HPP technology for specific processing operations in the food industry, including raw and ready-to-eat (RTE) meat processing, dairy and seafood products, drinks and beverages, and other emerging processes. The book presents high hydrostatic pressure processing (HPP) for treatment of different groups of raw and finished products, focusing on specific pressure-induced effects that will lead to different biological impacts, and the information necessary for specifying HPP process and equipment. It also discusses phenomena of compression heating, the HPP in-container principle, requirements for plastic materials, factors affecting efficacy of HPP treatments, and available commercial systems. Additionally, the book provides updated information on the regulatory status of HPP technology around the world. This book is an ideal concise resource for food process engineers, food technologists, product developers, federal and state regulators, equipment manufacturers, graduate students, and educators involved in research and development. Includes case studies for HPP treatment of commercially produced foods with information regarding different HPP processing equipment Gives examples of specific applications for meat and poultry products treatments, fresh juices and beverages, and seafood Covers energy savings, environmental aspects of HPP technology, and regulatory status

📒Food Technology ✍ Jill Robinson

Food Technology Book PDF
✏Book Title : Food Technology
✏Author : Jill Robinson
✏Publisher : Nelson Thornes
✏Release Date : 2001
✏Pages : 168
✏ISBN : 0748760849
✏Available Language : English, Spanish, And French

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✏Food Technology Book Summary : This text has been revised to cover 2001 GCSE specifications for the National Curriculum. It has increased emphasis on CAD-CAM, ICT, industrial practice and environmental issues.

Methods For Developing New Food Products Book PDF
✏Book Title : Methods for Developing New Food Products
✏Author : Fadi Aramouni
✏Publisher : DEStech Publications, Inc
✏Release Date : 2014-08-22
✏Pages : 410
✏ISBN : 9781605951126
✏Available Language : English, Spanish, And French

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✏Methods for Developing New Food Products Book Summary : Explains the basics of food technology and new product development from initial planning through formulation, market research, manufacturing and product launchCarefully outlined test protocols plus quantified sensory, financial and feasibility analysisRecaps key technical concepts across the entire food science curriculum Developed as a comprehensive guide to how food products are planned, budgeted, manufactured and launched, this original textbook forms a cohesive introduction to all phases of food product development. A unique feature of the book is that it reviews the main concepts of food chemistry, ingredient functionality, additives, processing, quality control, safety, package labeling and more-—virtually the entire food technology curriculum. With this specialized information as context, the book spells out the procedures needed to formulate, cost-justify and test market safe and profitable new products that meet regulatory guidelines and consumer expectations. The technical exposition is highlighted by case studies of novel food items introduced by U.S. companies. Syllabus-ready and furnished with back-of-chapter questions and projects, the volume is highly suited for university courses, including the capstone, as well as in-house and team training short courses in industry.

Novel Processes And Control Technologies In The Food Industry Book PDF
✏Book Title : Novel Processes and Control Technologies in the Food Industry
✏Author : Faruk Bozoglu
✏Publisher : IOS Press
✏Release Date : 2001
✏Pages : 246
✏ISBN : 1586031856
✏Available Language : English, Spanish, And French

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✏Novel Processes and Control Technologies in the Food Industry Book Summary : The proceedings of a NATO Advanced Study Institute held in Kemer, Turkey in September 2000. The 13 contributions emphasize recent research and developments on non thermal technologies, use of bacteriocins, rapid methods for detection of microorganisms, smart packaging, protein structuring, use of biosensors and new extrusion processes for preservation, processing, modification, and control of food quality. Topics include a review of improved and nontraditional methods for detecting microorganisms, including automated conventional techniques, optical counting methods, and biochemical, electrometric, immunological, and molecular techniques; the use of genetically engineered Lactococcus lactis to treat inflammatory bowel disease; and Pulsed Electric Field (PEF) processing as an energy-efficient means of inactivating microorganisms. c. Book News Inc.

📒Food Aroma Evolution ✍ Matteo Bordiga

Food Aroma Evolution Book PDF
✏Book Title : Food Aroma Evolution
✏Author : Matteo Bordiga
✏Publisher : CRC Press
✏Release Date : 2019-11-15
✏Pages : 726
✏ISBN : 9780429807244
✏Available Language : English, Spanish, And French

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✏Food Aroma Evolution Book Summary : Of the five senses, smell is the most direct and food aromas are the key drivers of our flavor experience. They are crucial for the synergy of food and drinks. Up to 80% of what we call taste is actually aroma. Food Aroma Evolution: During Food Processing, Cooking, and Aging focuses on the description of the aroma evolution in several food matrices. Not only cooking, but also processing (such as fermentation) and aging are responsible for food aroma evolution. A comprehensive evaluation of foods requires that analytical techniques keep pace with the available technology. As a result, a major objective in the chemistry of food aroma is concerned with the application and continual development of analytical methods. This particularly important aspect is discussed in depth in a dedicated section of the book. Features Covers aromatic evolution of food as it is affected by treatment Focuses on food processing, cooking, and aging Describes both classic and new analytical techniques Explains how the flavor perception results are influenced by other food constituents The book comprises a good mix of referenced research with practical applications, also reporting case studies of these various applications of novel technologies. This text represents a comprehensive reference book for students, educators, researchers, food processors, and food industry personnel providing an up-to-date insight. The range of techniques and materials covered provides engineers and scientists working in the food industry with a valuable resource for their work. Also available in the Food Analysis & Properties Series: Ambient Mass Spectroscopy Techniques in Food and the Environment, edited by Leo M.L. Nollet and Basil K. Munjanja (ISBN: 9781138505568) Hyperspectral Imaging Analysis and Applications for Food Quality, edited by N.C. Basantia, Leo M.L. Nollet, and Mohammed Kamruzzaman (ISBN: 9781138630796) Fingerprinting Techniques in Food Authentication and Traceability, edited by Khwaja Salahuddin Siddiqi and Leo M.L. Nollet (ISBN: 9781138197671) For a complete list of books in this series, please visit our website at: www.crcpress.com/Food-Analysis--Properties/book-series/CRCFOODANPRO

Regulating Safety Of Traditional And Ethnic Foods Book PDF
✏Book Title : Regulating Safety of Traditional and Ethnic Foods
✏Author : V. Prakash
✏Publisher : Academic Press
✏Release Date : 2015-11-25
✏Pages : 536
✏ISBN : 9780128006207
✏Available Language : English, Spanish, And French

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✏Regulating Safety of Traditional and Ethnic Foods Book Summary : Regulating Safety of Traditional and Ethnic Foods, a compilation from a team of experts in food safety, nutrition, and regulatory affairs, examines a variety of traditional foods from around the world, their risks and benefits, and how regulatory steps may assist in establishing safe parameters for these foods without reducing their cultural or nutritive value. Many traditional foods provide excellent nutrition from sustainable resources, with some containing nutraceutical properties that make them not only a source of cultural and traditional value, but also valuable options for addressing the growing need for food resources. This book discusses these ideas and concepts in a comprehensive and scientific manner. Addresses the need for balance in safety regulation and retaining traditional food options Includes case studies from around the world to provide practical insight and guidance Presents suggestions for developing appropriate global safety standards

Essentials And Applications Of Food Engineering Book PDF
✏Book Title : Essentials and Applications of Food Engineering
✏Author : C. Anandharamakrishnan
✏Publisher : CRC Press
✏Release Date : 2019-03-15
✏Pages : 778
✏ISBN : 9780429772399
✏Available Language : English, Spanish, And French

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✏Essentials and Applications of Food Engineering Book Summary : Essentials & Applications of Food Engineering provides a comprehensive understanding of food engineering operations and their practical and industrial utility. It presents pertinent case studies, solved numerical problems, and multiple choice questions in each chapter and serves as a ready reference for classroom teaching and exam preparations. The first part of this textbook contains the introductory topics on units and dimensions, material balance, energy balance, and fluid flow. The second part deals with the theory and applications of heat and mass transfer, psychrometry, and reaction kinetics. The subsequent chapters of the book present the heat and mass transfer operations such as evaporation, drying, refrigeration, freezing, mixing, and separation. The final section focuses on the thermal, non-thermal, and nanotechnology-based novel food processing techniques, 3D food printing, active and intelligent food packaging, and fundamentals of CFD modeling. Features Features 28 case studies to provide a substantial understanding of the practical and industrial applications of various food engineering operations Includes 178 solved numerical problems and 285 multiple choice questions Highlights the application of mass balance in food product traceability and the importance of viscosity measurement in a variety of food products Provides updated information on novel food processing techniques such as cold plasma, 3D food printing, nanospray drying, electrospraying, and electrospinning The textbook is designed for undergraduate and graduate students pursuing Food Technology and Food Process Engineering courses. This book would also be of interest to course instructors and food industry professionals.

📒Food Tech Transitions ✍ Cinzia Piatti

Food Tech Transitions Book PDF
✏Book Title : Food Tech Transitions
✏Author : Cinzia Piatti
✏Publisher : Springer Nature
✏Release Date : 2019-10-23
✏Pages : 174
✏ISBN : 9783030210595
✏Available Language : English, Spanish, And French

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✏Food Tech Transitions Book Summary : The food industry is now entering a transition age, as scientific advancements and technological innovations restructure what people eat and how people think about food. Food Tech Transitions provides a critical analysis of food technology and its impact, including the disruption potential of production and consumption logic, nutrition patterns, agronomic practices, and the human, environmental and animal ethics that are associated with technological change. This book is designed to integrate knowledge about food technology within the social sciences and a wider social perspective. Starting with an overview of the technological and ecological changes currently shaping the food industry and society at large, authors tackle recent advancements in food processing, preserving, distributing and meal creation through the lens of wider social issues. Section 1 provides an overview of the changes in the industry and its (often uneven) advancements, as well as related social, ecological and political issues. Section 2 addresses the more subtle sociological questions around production and consumption through case-studies. Section 3 embraces a more agronomic and wider agricultural perspective, questioning the suitability and adaptation of existing plants and resources for novel food technologies. Section 4 investigates nutrition-related issues stemming from altered dietary patterns. Finally, Section 5 addresses ethical questions related to food technology and the sustainability imperative in its tripartite form (social, environmental and economic). The editors have designed the book as an interdisciplinary tool for academics and policymakers working in the food sciences and agronomy, as well as other related disciplines.

Which Degree Guide Book PDF
✏Book Title : Which Degree Guide
✏Author :
✏Publisher :
✏Release Date : 2001
✏Pages :
✏ISBN : UCAL:$B337560
✏Available Language : English, Spanish, And French

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✏Which Degree Guide Book Summary :