Emerging Food Packaging Technologies

Emerging Food Packaging Technologies Book PDF
✏Book Title : Emerging Food Packaging Technologies
✏Author : Kit L Yam
✏Publisher : Elsevier
✏Release Date : 2012-03-15
✏Pages : 512
✏ISBN : 9780857095664
✏Available Language : English, Spanish, And French

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✏Emerging Food Packaging Technologies Book Summary : The successful employment of food packaging can greatly improve product safety and quality, making the area a key concern to the food processing industry. Emerging food packaging technologies reviews advances in packaging materials, the design and implementation of smart packaging techniques, and developments in response to growing concerns about packaging sustainability. Part one of Emerging food packaging technologies focuses on developments in active packaging, reviewing controlled release packaging, active antimicrobials and nanocomposites in packaging, and edible chitosan coatings. Part two goes on to consider intelligent packaging and how advances in the consumer/packaging interface can improve food safety and quality. Developments in packaging material are analysed in part three, with nanocomposites, emerging coating technologies, light-protective and non-thermal process packaging discussed, alongside a consideration of the safety of plastics as food packaging materials. Finally, part four explores the use of eco-design, life cycle assessment, and the utilisation of bio-based polymers in the production of smarter, environmentally-compatible packaging. With its distinguished editors and international team of expert contributors, Emerging food packaging technologies is an indispensable reference work for all those responsible for the design, production and use of food and beverage packaging, as well as a key source for researchers in this area. Reviews advances in packaging materials, the design and implementation of smart packaging techniques, and developments in response to growing concerns about packaging sustainability Considers intelligent packaging and how advances in the consumer/packaging interface can improve food safety and quality Examines developments in packaging materials, nanocomposites, emerging coating technologies, light-protective and non-thermal process packaging and the safety of plastics as food packaging materials

Food And Beverage Packaging Technology Book PDF
✏Book Title : Food and Beverage Packaging Technology
✏Author : Richard Coles
✏Publisher : John Wiley & Sons
✏Release Date : 2011-02-25
✏Pages : 344
✏ISBN : 1444392174
✏Available Language : English, Spanish, And French

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✏Food and Beverage Packaging Technology Book Summary : Now in a fully revised and updated second edition, this volume provides a contemporary overview of food processing/packaging technologies. It acquaints the reader with food preservation processes, shelf life and logistical considerations, as well as packaging materials, machines and processes necessary for a wide range of packaging presentations. The new edition addresses environmental and sustainability concerns, and also examines applications of emerging technologies such as RFID and nanotechnology. It is directed at packaging technologists, those involved in the design and development of packaging, users of packaging in food companies and those who specify or purchase packaging. Key Features: An up-to-date and comprehensive handbook on the most important sector of packaging technology Links methods of food preservation to the packaging requirements of the common types of food and the available food packages Covers all the key packaging materials - glass, plastics and paperboard Fully revised second edition now covers sustainability, nanotechnology and RFID

Plastic Films In Food Packaging Book PDF
✏Book Title : Plastic Films in Food Packaging
✏Author : Sina Ebnesajjad
✏Publisher : William Andrew
✏Release Date : 2012-12-31
✏Pages : 384
✏ISBN : 9781455731152
✏Available Language : English, Spanish, And French

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✏Plastic Films in Food Packaging Book Summary : The value of the groceries purchases in the USA is over $500 billion annually, most of which is accounted for by packaged foods. Plastic packaging of foods is not only ubiquitous in developed economies, but increasingly commonplace in the developing world, where plastic packaging is instrumental in decreasing the proportion of the food supply lost to spoilage. This new handbook is a combination of new material and updated chapters, chosen by Dr. Sina Ebnesajjad, from recently published books on this subject. Plastic Films in Food Packaging offers a practical handbook for engineers, scientists and managers working in the food packaging industry, providing a tailor-made package of science and engineering fundamentals, best practice techniques and guidance on new and emerging technologies. By covering materials, design, packaging processes, machinery and waste management together in one book, the authors enable the reader to take a lifecycle approach to food packaging. The Handbook addresses questions related to film grades, types of packages for different types of foods, packaging technologies, machinery and waste management. Additionally the book provides a review of new and emerging technologies. Two chapters cover the development of barrier films for food packaging and the regulatory and safety aspects of food packaging. Essential information and practical guidance for engineers and scientists working at all stages of the food packaging lifecycle: from design through manufacture to recycling Includes key published material on plastic films in food packaging, updated specifically for this Handbook, and new material on the regulatory framework and safety aspects Coverage of materials and applications together in one handbook enables engineers and scientists to make informed design and manufacturing decisions

📒Packaging Technology ✍ Anne Emblem

Packaging Technology Book PDF
✏Book Title : Packaging Technology
✏Author : Anne Emblem
✏Publisher : Elsevier
✏Release Date : 2012-10-29
✏Pages : 600
✏ISBN : 9780857095701
✏Available Language : English, Spanish, And French

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✏Packaging Technology Book Summary : Packaging is a complex and wide-ranging subject. Comprehensive in scope and authoritative in its coverage, Packaging technology provides the ideal introduction and reference for both students and experienced packaging professionals. Part one provides a context for the book, discussing fundamental issues relating to packaging such as its role in society and its diverse functions, the packaging supply chain and legislative, environmental and marketing issues. Part two reviews the principal packaging materials such as glass, metal, plastics, paper and paper board. It also discusses closures, adhesives and labels. The final part of the book discusses packaging processes, from design and printing to packaging machinery and line operations, as well as hazard and risk management in packaging. With its distinguished editors and expert contributors, Packaging technology is a standard text for the packaging industry. The book is designed both to meet the needs of those studying for the Diploma in Packaging Technology and to act as a comprehensive reference for packaging professionals. Provides the ideal introduction and reference for both students and experienced packaging professionals Examines fundamental issues relating to packaging, such as its role in society, its diverse functions, the packaging supply chain and legislative, environmental and marketing issues Reviews the principal packaging materials such as glass, metal, plastics, paper and paper board

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

📒Handbook Of Food Engineering ✍ Dennis R. Heldman

Handbook Of Food Engineering Book PDF
✏Book Title : Handbook of Food Engineering
✏Author : Dennis R. Heldman
✏Publisher : CRC Press
✏Release Date : 2018-12-19
✏Pages : 1194
✏ISBN : 9780429831577
✏Available Language : English, Spanish, And French

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✏Handbook of Food Engineering Book Summary : As the complexity of the food supply system increases, the focus on processes used to convert raw food materials and ingredients into consumer food products becomes more important. The Handbook of Food Engineering, Third Edition, continues to provide students and food engineering professionals with the latest information needed to improve the efficiency of the food supply system. As with the previous editions, this book contains the latest information on the thermophysical properties of foods and kinetic constants needed to estimate changes in key components of foods during manufacturing and distribution. Illustrations are used to demonstrate the applications of the information to process design. Researchers should be able to use the information to pursue new directions in process development and design, and to identify future directions for research on the physical properties of foods and kinetics of changes in the food throughout the supply system. Features Covers basic concepts of transport and storage of liquids and solids, heating and cooling of foods, and food ingredients New chapter covers nanoscale science in food systems Includes chapters on mass transfer in foods and membrane processes for liquid concentration and other applications Discusses specific unit operations on freezing, concentration, dehydration, thermal processing, and extrusion The first four chapters of the Third Edition focus primarily on the properties of foods and food ingredients with a new chapter on nanoscale applications in foods. Each of the eleven chapters that follow has a focus on one of the more traditional unit operations used throughout the food supply system. Major revisions and/or updates have been incorporated into chapters on heating and cooling processes, membrane processes, extrusion processes, and cleaning operations.

Active Antimicrobial Food Packaging Book PDF
✏Book Title : Active Antimicrobial Food Packaging
✏Author : Isıl Var
✏Publisher : BoD – Books on Demand
✏Release Date : 2019-01-30
✏Pages : 104
✏ISBN : 9781789850031
✏Available Language : English, Spanish, And French

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✏Active Antimicrobial Food Packaging Book Summary : Active antimicrobial food packaging is a new generation of packaging. Antimicrobial food additives are incorporated in the food packaging systems to inhibit, retard, or inactivate microbial growth to extend the shelf life of foods. This book is composed of five chapters, and is aimed at introducing the reader to active antimicrobial food packaging, as well as concerns of the consumers on synthetic-based food additives.

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.

Emerging Food Marketing Technologies A Preliminary Analysis  Book PDF
✏Book Title : Emerging food marketing technologies a preliminary analysis
✏Author :
✏Publisher : DIANE Publishing
✏Release Date :
✏Pages :
✏ISBN : 9781428957671
✏Available Language : English, Spanish, And French

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✏Emerging food marketing technologies a preliminary analysis Book Summary :

Emerging Technologies In Food Science Book PDF
✏Book Title : Emerging Technologies in Food Science
✏Author : Monika Thakur
✏Publisher : Springer Nature
✏Release Date :
✏Pages :
✏ISBN : 9789811525568
✏Available Language : English, Spanish, And French

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✏Emerging Technologies in Food Science Book Summary :

Colour Additives For Foods And Beverages Book PDF
✏Book Title : Colour Additives for Foods and Beverages
✏Author : Michael J. Scotter
✏Publisher : Elsevier
✏Release Date : 2015-02-04
✏Pages : 260
✏ISBN : 9781782420200
✏Available Language : English, Spanish, And French

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✏Colour Additives for Foods and Beverages Book Summary : Food colour additives have been the focus of much research in the last few years, and there is increasing consumer demand for natural and safer synthetic colours. This book reviews the natural and synthetic colours available, their properties and applications, as well as regulatory, sensory and analytical issues. Part one covers the development and safety of food colour additives. Part two covers properties and methods of analysis, and part three focuses on specific food product applications and future trends. Reviews the natural and synthetic colour additives available for foods and beverages, looking at their properties and applications as well as regulatory, sensory and analytical issues Expert analysis of natural origin colours, synthetic origin colours, overview of regulations, safety analysis and consumer health Comprehensive coverage of properties and development in food colours: chemical purity, colour stability, and consumer sensory perception

Objective Food Science Technology 3rd Ed  Book PDF
✏Book Title : Objective Food Science Technology 3rd Ed
✏Author : D. Mudgil
✏Publisher : Scientific Publishers
✏Release Date : 2019-01-01
✏Pages : 618
✏ISBN : 9789388172875
✏Available Language : English, Spanish, And French

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✏Objective Food Science Technology 3rd Ed Book Summary : The objective of this book is to provide single platform for preparation of competitive examinations in Food Science and Technology discipline. The book contains over 10000 objective questions on the subjects such as Food Chemistry, Food Microbiology, Food Engineering, Dairy Technology, Fruits and Vegetables Technology, Cereals Technology, Meat Fish and Poultry Processing, Food Additives, Foods and Nutrition, Bioprocess Technology, Food Packaging, food Analysis, Functional Foods, Emerging Food Processing Technologies, Food Biochemistry and Miscellaneous topics. The book also contains 1500 subjective keynotes for above mentioned topics. Previous five years (2013-2017) ICAR NET Exam solved question papers (memory based) are also included in this addition. Special Features of the Book: 1. More than 10,000 MCQs for ASRB-NET, ICAR JRF-SRF and IIT GATE examination 2. Five years ICAR-NET solved question papers 3. Revised and updated 1500 subjective keynotes.

Trends In Packaging Of Food Beverages And Other Fast Moving Consumer Goods Fmcg  Book PDF
✏Book Title : Trends in Packaging of Food Beverages and Other Fast Moving Consumer Goods FMCG
✏Author : Neil Farmer
✏Publisher : Elsevier
✏Release Date : 2013-02-26
✏Pages : 344
✏ISBN : 9780857098979
✏Available Language : English, Spanish, And French

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✏Trends in Packaging of Food Beverages and Other Fast Moving Consumer Goods FMCG Book Summary : Packaging plays an essential role in protecting and extending the shelf life of a wide range of foods, beverages and other fast-moving consumer goods. There have been many key developments in packaging materials and technologies in recent years, and Trends in packaging of food, beverages and other fast-moving consumer goods (FMCG) provides a concise review of these developments and international market trends. Beginning with a concise introduction to the present status and trends in innovations in packaging for food, beverages and other fast-moving consumer goods, the book goes on to consider modified atmosphere packaging and other active packaging systems, including smart and intelligent packaging, and the role these play in augmenting and securing the consumer brand experience. Developments in plastic and bioplastic materials and recycling systems are then discussed, followed by innovations and trends in metal, paper and paperboard packaging. Further chapters review international environmental and sustainability regulatory and legislative frameworks, before the use of nanotechnology, smart and interactive packaging developments for enhanced communication at the packaging/user interface are explored. Finally, the book concludes by considering potential future trends in materials and technologies across the international packaging market. With its distinguished editor and international team of expert contributors, Trends in packaging of food, beverages and other fast-moving consumer goods (FMCG) is an important reference tool, providing a practical overview of emerging packaging technologies and market trends for research and design professionals in the food and packaging industry, and academics working in this area. Introduces the present status, current trends and new innovations in the field whilst considering future trends in materials and technologies Considers modified atmosphere packaging and other active packaging systems including smart and intelligent packaging Discusses developments in plastic and bioplastic materials and recycling systems

Modified Atmosphere And Active Packaging Technologies Book PDF
✏Book Title : Modified Atmosphere and Active Packaging Technologies
✏Author : Ioannis Arvanitoyannis
✏Publisher : CRC Press
✏Release Date : 2012-06-12
✏Pages : 826
✏ISBN : 9781439800447
✏Available Language : English, Spanish, And French

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✏Modified Atmosphere and Active Packaging Technologies Book Summary : Many factors are relevant in making the proper choice of food packaging material, including those related to shelf life and biodegradability. To meet these demands, new processing and preservation techniques have arisen, most notably modified atmosphere packaging (MAP) and active packaging (AP). Modified Atmosphere and Active Packaging Technologies presents an overview of the current status of MAP and AP, exploring techniques, methodologies, applications, and relevant legislation. For clarity and easy reference, the book is divided into seven convenient sections: Principles, Materials, Gases, and Machinery for MAP provides a basic overview of the topic and defines modified atmosphere, controlled atmosphere, and active packaging. Safety and Quality Control of MAP Products examines the effect of MAP on various foods and discusses governmental control mechanisms to ensure food safety. Applications of MAP in Foods of Animal Origin explores how MAP can be used in fish, meat, poultry and dairy products. Applications of MAP in Foods of Plant Origin discusses MAP for cereals, minimally processed vegetables, fruits, and bakery products. Other Applications of MAP reviews MAP’s use in ready-to-eat (RTE) foods and coffee, tea, beer, and snack foods. Active Packaging and its New Trends examines issues related to nanotechnology and bioactive packaging. Consumer Behavior/Sensory Analysis and Legislation covers legislation in the European Union, the United States, and Canada and presents conclusions and new issues on the horizon. From the very basics (films, gases, techniques, and applications) up to the latest advances (nanotechnology and bioactive compounds), this book covers nearly all issues related to MAP and AP, providing an essential reference for food scientists and engineers, agriculturalists, chemists, and all those on the cutting edge of food packaging.

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 Contact Polymers 2007 Book PDF
✏Book Title : Food Contact Polymers 2007
✏Author :
✏Publisher : iSmithers Rapra Publishing
✏Release Date : 2007
✏Pages :
✏ISBN : 1847350127
✏Available Language : English, Spanish, And French

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✏Food Contact Polymers 2007 Book Summary :

📒Chilled Foods ✍ Michael Stringer

Chilled Foods Book PDF
✏Book Title : Chilled Foods
✏Author : Michael Stringer
✏Publisher : Woodhead Publishing
✏Release Date : 2000
✏Pages : 486
✏ISBN : 1855734990
✏Available Language : English, Spanish, And French

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✏Chilled Foods Book Summary : Examines aspects of the chilled food industry including the market, applicable legislation, variety selection, refrigeration, temperature control, quality and safety, microbiology, and shelf-life.

Handbook Of Frozen Food Processing And Packaging Book PDF
✏Book Title : Handbook of Frozen Food Processing and Packaging
✏Author : Da-Wen Sun
✏Publisher : CRC Press
✏Release Date : 2016-04-19
✏Pages : 936
✏ISBN : 9781439836057
✏Available Language : English, Spanish, And French

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✏Handbook of Frozen Food Processing and Packaging Book Summary : Consumer demand for a year-round supply of seasonal produce and ready-made meals remains the driving force behind innovation in frozen food technology. Now in its second edition, Handbook of Frozen Food Processing and Packaging explores the art and science of frozen foods and assembles essential data and references relied upon by scientists in univ

📒Emerging Food Marketing Technologies ✍ United States. Congress. Office of Technology Assessment

Emerging Food Marketing Technologies Book PDF
✏Book Title : Emerging Food Marketing Technologies
✏Author : United States. Congress. Office of Technology Assessment
✏Publisher :
✏Release Date : 1978
✏Pages : 88
✏ISBN : MINN:31951003053378V
✏Available Language : English, Spanish, And French

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✏Emerging Food Marketing Technologies Book Summary :

Handbook Of Food Process Design Book PDF
✏Book Title : Handbook of Food Process Design
✏Author : Shafiur Rahman
✏Publisher : John Wiley & Sons
✏Release Date : 2012-05-21
✏Pages : 1600
✏ISBN : 9781444330113
✏Available Language : English, Spanish, And French

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✏Handbook of Food Process Design Book Summary : "This book will offer a comprehensive account of the design of all major food processing systems, including both established and novel unit operations. The range of equipment available for any given process will be described, including the basic theoretical principles and modes of operation. Advantages and limitations of the equipment within various relevant parameters (such as size, processing time, cost and energy requirements) will be explained and schematic diagrams will be provided to show the stages of each process component in detail. The book also covers computer-aided design and control systems, cost considerations and cleaning and sanitation methods. Practical examples of process design scenarios will be included to help the reader in specifying and designing their own operations. All chapters will follow the following format:1. Purpose of unit operation2. What are the end products of the process?3. Process flow sheet, material and energy balances, and schematic diagram of the process and its components4. Basic theoretical principles and mode of operations.5. Different types of equipment available with their advantages and limitations. What are the parameters we need to know? For example, time, energy, size, and other factors.6. Empirical data and rules of thumb used to facilitate the various design calculations, simplified equations and shortcut methods.7. Simple equations, tables, and graphs to estimate the design parameters.8. Process control, operations and maintenance of the unit operations.9. Advanced levels of process design for complicated systems. Computer aided process/plant design.10. Cleaning and sanitation methods.11. Capital and operating cost for different size of the equipments.12. Summary and future needs.13. Worked out examples related to design"--

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.

Emerging Technologies For Food Quality And Food Safety Evaluation Book PDF
✏Book Title : Emerging Technologies for Food Quality and Food Safety Evaluation
✏Author : Yong-Jin Cho
✏Publisher : CRC Press
✏Release Date : 2011-03-09
✏Pages : 378
✏ISBN : 9781439815250
✏Available Language : English, Spanish, And French

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✏Emerging Technologies for Food Quality and Food Safety Evaluation Book Summary : Even though the perception of food quality may depend on its hedonic and often subjective attributes, it is essential to quantitatively evaluate its quality and safety. Fortunately, the advent of sophisticated systems, including nondestructive testing techniques, has made it possible to definitively evaluate food quality. Reflecting these advances,

Emerging Technologies For Shelf Life Enhancement Of Fruits Book PDF
✏Book Title : Emerging Technologies for Shelf Life Enhancement of Fruits
✏Author : Basharat Nabi Dar
✏Publisher : CRC Press
✏Release Date : 2020-05-14
✏Pages : 404
✏ISBN : 9780429559501
✏Available Language : English, Spanish, And French

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✏Emerging Technologies for Shelf Life Enhancement of Fruits Book Summary : Focusing on new technological interventions involved in the postharvest management of fruits, this volume looks at the research on maintaining the quality of fruits from farm to table. The volume examines the factors that contribute to shortening shelf life as well as innovative solutions to maintaining quality while increasing the length of time fruit remains fresh, nutritious, and edible. The volume considers the different needs of the diversity of fruits and covers a variety of important topics, including: • factors affecting the postharvest quality of fruits • microbial spoilage • decontamination of fruits by non-thermal technologies • new kinds of packaging and edible coatings • ozone as shelf-life extender of fruits. Emerging Technologies for Shelf-Life Enhancement of Fruits considers the fundamental issues and will be an important reference on shelf-life extension of fruits. Highlighting the trends in future research and development, it will provide food technologists, food engineers, and food industry professionals with new insight for prolonging the shelf life of fruits.

Innovative Food Science And Emerging Technologies Book PDF
✏Book Title : Innovative Food Science and Emerging Technologies
✏Author : Sabu Thomas
✏Publisher : CRC Press
✏Release Date : 2018-09-03
✏Pages : 620
✏ISBN : 9781351360265
✏Available Language : English, Spanish, And French

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✏Innovative Food Science and Emerging Technologies Book Summary : This volume covers many new trends and developments in food science, including preparation, characterization, morphology, properties, and recyclability. The volume considers food quality, shelf life, and manufacturing in conjunction with human nutrition, diet, and health as well as the ever-growing demand for the supply and production of healthier foods. Distinguished scientists specializing in various disciplines discuss basic studies, applications, recent advances, difficulties, and breakthroughs in the field. The volume includes informative discussions and new research on food formulations, manufacturing techniques, biodegradably flexible packaging, packaged foods, beverages, fruits and vegetable processing, fisheries, milk and milk products, frozen food and thermo processing, grain processing, meat and poultry processing, rheological characteristics of foods, heat exchangers in the food industry, food and health (including natural cures and food supplements), spice and spice processing, and more.

Emerging Technologies For Food Processing Book PDF
✏Book Title : Emerging Technologies for Food Processing
✏Author : Da-Wen Sun
✏Publisher : Elsevier
✏Release Date : 2005-07-19
✏Pages : 792
✏ISBN : 0080455646
✏Available Language : English, Spanish, And French

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✏Emerging Technologies for Food Processing Book Summary : Emerging Technologies for Food Processing presents a comprehensive review of innovations in food processing, stresses topics vital to the food industry today, and pinpoints the trends in future research and development. This volume contains 27 chapters and is divided into six parts covering topics such as the latest advances in non-thermal processing, alternative technologies and strategies for thermal processing, the latest developments in food refrigeration, and current topics in minimal processing of vegetables, fruits, juices and cook-chill ready meals and modified atmosphere packaging for minimally processed foods. * Each chapter is written by international experts presenting thorough research results and critical reviews * Includes a comprehensive list of recently published literature * Covers topics such as high pressure, pulsed electric fields, recent developments in microwave heating, and vacuum cooling

📒Food Safety Engineering ✍ Ali Demirci

Food Safety Engineering Book PDF
✏Book Title : Food Safety Engineering
✏Author : Ali Demirci
✏Publisher : Springer Nature
✏Release Date : 2020-05-28
✏Pages : 760
✏ISBN : 9783030426606
✏Available Language : English, Spanish, And French

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✏Food Safety Engineering Book Summary : Food Safety Engineering is the first reference work to provide up-to-date coverage of the advanced technologies and strategies for the engineering of safe foods. Researchers, laboratory staff and food industry professionals with an interest in food engineering safety will find a singular source containing all of the needed information required to understand this rapidly advancing topic. The text lays a solid foundation for solving microbial food safety problems, developing advanced thermal and non-thermal technologies, designing food safety preventive control processes and sustainable operation of the food safety preventive control processes. The first section of chapters presents a comprehensive overview of food microbiology from foodborne pathogens to detection methods. The next section focuses on preventative practices, detailing all of the major manufacturing processes assuring the safety of foods including Good Manufacturing Practices (GMP), Hazard Analysis and Critical Control Points (HACCP), Hazard Analysis and Risk-Based Preventive Controls (HARPC), food traceability, and recalls. Further sections provide insights into plant layout and equipment design, and maintenance. Modeling and process design are covered in depth. Conventional and novel preventive controls for food safety include the current and emerging food processing technologies. Further sections focus on such important aspects as aseptic packaging and post-packaging technologies. With its comprehensive scope of up-to-date technologies and manufacturing processes, this is a useful and first-of-its kind text for the next generation food safety engineering professionals.

📒Biopolymer Nanocomposites ✍ Alain Dufresne

Biopolymer Nanocomposites Book PDF
✏Book Title : Biopolymer Nanocomposites
✏Author : Alain Dufresne
✏Publisher : John Wiley & Sons
✏Release Date : 2013-07-18
✏Pages : 696
✏ISBN : 9781118609903
✏Available Language : English, Spanish, And French

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✏Biopolymer Nanocomposites Book Summary : Sets forth the techniques needed to create a vast array of useful biopolymer nanocomposites Interest in biopolymer nanocomposites is soaring. Not only are they green and sustainable materials, they can also be used to develop a broad range of useful products with special properties, from therapeutics to coatings to packaging materials. With contributions from an international team of leading nanoscientists and materials researchers, this book draws together and reviews the most recent developments and techniques in biopolymer nano-composites. It describes the preparation, processing, properties, and applications of bio- polymer nanocomposites developed from chitin, starch, and cellulose, three renewable resources. Biopolymer Nanocomposites features a logical organization and approach that make it easy for readers to take full advantage of the latest science and technology in designing these materials and developing new products and applications. It begins with a chapter reviewing our current understanding of bionanocomposites. Next, the book covers such topics as: Morphological and thermal investigations of chitin-based nanocomposites Applications of starch nanoparticle and starch-based bionanocomposites Spectroscopic characterization of renewable nanoparticles and their composites Nanocellulosic products and their applications Protein-based nanocomposites for food packaging Throughout the book, detailed case studies of industrial applications underscore the unique challenges and opportunities in developing and working with biopolymer nanocomposites. There are also plenty of figures to help readers fully grasp key concepts and techniques. Exploring the full range of applications, Biopolymer Nanocomposites is recommended for researchers in a broad range of industries and disciplines, including biomedical engineering, materials science, physical chemistry, chemical engineering, and polymer science. All readers will learn how to create green, sustainable products and applications using these tremendously versatile materials.

Food Production Management Book PDF
✏Book Title : Food Production Management
✏Author :
✏Publisher :
✏Release Date : 1996
✏Pages :
✏ISBN : UOM:39015039835783
✏Available Language : English, Spanish, And French

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✏Food Production Management Book Summary :

📒Food And Packaging Interactions ✍ Joseph H. Hotchkiss

Food And Packaging Interactions Book PDF
✏Book Title : Food and Packaging Interactions
✏Author : Joseph H. Hotchkiss
✏Publisher : Amer Chemical Society
✏Release Date : 1988
✏Pages : 305
✏ISBN : 0841214654
✏Available Language : English, Spanish, And French

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✏Food and Packaging Interactions Book Summary :

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