Preservation And Shelf Life Extension

Preservation And Shelf Life Extension Book PDF
✏Book Title : Preservation and Shelf Life Extension
✏Author : Tatiana Koutchma
✏Publisher : Elsevier
✏Release Date : 2014-03-21
✏Pages : 76
✏ISBN : 9780124166684
✏Available Language : English, Spanish, And French

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✏Preservation and Shelf Life Extension Book Summary : Preservation and Shelf Life Extension focuses on the basic principles of ultraviolet light technology as applied in low-UV transmittance treatments of food fluids and solid foods. It describes the features of UV light absorption in food fluids and available commercial systems, and provides case studies for UV treatment of fresh juices, dairy products, wines, and beer. The book also includes information on various continuous and pulsed UV sources and processing systems, as well as examples of specific treatments for fruits, vegetables, meat and poultry products. Addresses preservation and shelf-life extension of foods and food plant safety improvement Explores non-thermal and non-chemical alternatives for preservation and shelf-life extension of fluid foods, drinks and beverages, and for solid foods Written by an internationally recognized expert in ultraviolet light, high hydrostatic pressure processing, and microwave heating

Preservation And Shelf Life Extension Book PDF
✏Book Title : PRESERVATION AND SHELF LIFE EXTENSION
✏Author :
✏Publisher :
✏Release Date : 2019
✏Pages :
✏ISBN : 1785697366
✏Available Language : English, Spanish, And French

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✏PRESERVATION AND SHELF LIFE EXTENSION Book Summary :

Global Markets For Controlled Intelligent Packaging Preservation And Shelf Life Extension For Food And Beverages Focus On Encapsulation Irradiation And Other Applications Book PDF
✏Book Title : Global Markets for Controlled Intelligent Packaging Preservation and Shelf Life Extension for Food and Beverages Focus on Encapsulation Irradiation and Other Applications
✏Author : BCC Research
✏Publisher :
✏Release Date : 2013-04
✏Pages :
✏ISBN : 1569651906
✏Available Language : English, Spanish, And French

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✏Global Markets for Controlled Intelligent Packaging Preservation and Shelf Life Extension for Food and Beverages Focus on Encapsulation Irradiation and Other Applications Book Summary :

📒Handbook Of Food Preservation ✍ M. Shafiur Rahman

Handbook Of Food Preservation Book PDF
✏Book Title : Handbook of Food Preservation
✏Author : M. Shafiur Rahman
✏Publisher : CRC Press
✏Release Date : 2007-07-16
✏Pages : 1088
✏ISBN : 9781420017373
✏Available Language : English, Spanish, And French

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✏Handbook of Food Preservation Book Summary : The processing of food is no longer simple or straightforward, but is now a highly inter-disciplinary science. A number of new techniques have developed to extend shelf-life, minimize risk, protect the environment, and improve functional, sensory, and nutritional properties. The ever-increasing number of food products and preservation techniques cr

📒Food Packaging ✍ Rui M. S. da Cruz

Food Packaging Book PDF
✏Book Title : Food Packaging
✏Author : Rui M. S. da Cruz
✏Publisher : CRC Press
✏Release Date : 2019-11-11
✏Pages : 276
✏ISBN : 9780429665721
✏Available Language : English, Spanish, And French

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✏Food Packaging Book Summary : Food Packaging: Innovations and Shelf-life covers recently investigated developments in food packaging and their influence in food quality preservation, shelf-life extension, and simulation techniques. Additionally, the book discusses the environmental impact and sustainable solutions of food packaging. This book is divided into seven chapters, written by worldwide experts. The book is an ideal reference source for university students, food engineers and researchers from R&D laboratories working in the area of food science and technology. Professionals from institutions related to food packaging.

📒Shelf Life ✍ Dominic Man

Shelf Life Book PDF
✏Book Title : Shelf Life
✏Author : Dominic Man
✏Publisher : John Wiley & Sons
✏Release Date : 2015-05-06
✏Pages : 152
✏ISBN : 9781118346266
✏Available Language : English, Spanish, And French

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✏Shelf Life Book Summary : "Encompasses the core considerations about shelf life. Section 1 introduces shelf life, describes its relationship to food safety, and provides answers to the frequently asked questions around shelf life determination and testing which are a manager's chief concerns. Section 2 covers the science of the various ways in which food deteriorates and spoils, including the physical, chemical and microbiological changes. Section 3 looks at shelf life in practice, using case studies of different products to illustrate how shelf life may be determined in real life settings"--

Global Markets For Controlled Intelligent Packaging Preservation And Shelf Life Extension For Food And Beverages Focus On Packaging Book PDF
✏Book Title : Global Markets for Controlled Intelligent Packaging Preservation and Shelf Life Extension for Food and Beverages Focus on Packaging
✏Author : BCC Research
✏Publisher :
✏Release Date : 2013-04
✏Pages :
✏ISBN : 156965199X
✏Available Language : English, Spanish, And French

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✏Global Markets for Controlled Intelligent Packaging Preservation and Shelf Life Extension for Food and Beverages Focus on Packaging Book Summary :

Shelf Life Evaluation Of Foods Book PDF
✏Book Title : Shelf Life Evaluation of Foods
✏Author : C.M.D. Man
✏Publisher : Springer Science & Business Media
✏Release Date : 2000-07-31
✏Pages : 272
✏ISBN : 0834217821
✏Available Language : English, Spanish, And French

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✏Shelf Life Evaluation of Foods Book Summary : The best-selling first edition of this contributed book established itself as a highly practical and authoritative source of information on shelf-life evaluation. Every food manufacturer is concerned about shelf life, as are the major retailers and ingredient suppliers. Increasing consumer interest in food safety, quality and date marking, competitive pressures from retailers and extensive legislative changes have combined to give this subject new significance. A proper evaluation of shelf life must be grounded on sound scientific prinicles, supported by up-to-date techniques. This book begins with six chapters reviewing the principles of shelf-life evaluation, followed by ten chapters on a number of selected food products such as chilled yogurt and other dairy desserts, seafood, and meat. The latest edition has been expanded to include new chapters on HACCP, preservation technology and shelf life, and minimally processed, ready-to-eat ambient-stable meat products. Sufficient information on the principles and practice of shelf life evaluation has been included for the beginner as well as for those who are more experienced in this area.

Progress In Food Preservation Book PDF
✏Book Title : Progress in Food Preservation
✏Author : Rajeev Bhat
✏Publisher : John Wiley & Sons
✏Release Date : 2012-03-05
✏Pages : 630
✏ISBN : 9780470655856
✏Available Language : English, Spanish, And French

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✏Progress in Food Preservation Book Summary : This volume presents a wide range of new approaches aimed at improving the safety and quality of food products and agricultural commodities. Each chapter provides in-depth information on new and emerging food preservation techniques including those relating to decontamination, drying and dehydration, packaging innovations and the use of botanicals as natural preservatives for fresh animal and plant products. The 28 chapters, contributed by an international team of experienced researchers, are presented in five sections, covering: Novel decontamination techniques Novel preservation techniques Active and atmospheric packaging Food packaging Mathematical modelling of food preservation processes Natural preservatives This title will be of great interest to food scientists and engineers based in food manufacturing and in research establishments. It will also be useful to advanced students of food science and technology.

New Methods Of Food Preservation Book PDF
✏Book Title : New Methods of Food Preservation
✏Author : Grahame W. Gould
✏Publisher : Springer Science & Business Media
✏Release Date : 1995-12-31
✏Pages : 324
✏ISBN : 0834213419
✏Available Language : English, Spanish, And French

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✏New Methods of Food Preservation Book Summary : Index.

Dosimetry Tolerance And Shelf Life Extension Related To Disinfestation Of Fruits And Vegetables By Gamma Irradiation Book PDF
✏Book Title : Dosimetry Tolerance and Shelf Life Extension Related to Disinfestation of Fruits and Vegetables by Gamma Irradiation
✏Author :
✏Publisher :
✏Release Date : 1966
✏Pages :
✏ISBN : UOM:39015095218775
✏Available Language : English, Spanish, And French

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✏Dosimetry Tolerance and Shelf Life Extension Related to Disinfestation of Fruits and Vegetables by Gamma Irradiation Book Summary :

📒Food Analysis And Preservation ✍ Michael G. Kontominas

Food Analysis And Preservation Book PDF
✏Book Title : Food Analysis and Preservation
✏Author : Michael G. Kontominas
✏Publisher : CRC Press
✏Release Date : 2012-07-23
✏Pages : 214
✏ISBN : 9781466560055
✏Available Language : English, Spanish, And French

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✏Food Analysis and Preservation Book Summary : This important book focuses on specific topics in food analysis and preservation investigated in the Laboratory of Food Chemistry and Technology at the University Ioannina, Greece, over the past five years. The book specifically targets consumer protection. Foods are being processed to preserve quality and prevent spoilage caused by physical, chemical, and mostly microbiological agents. In this sense, microbiology is inherently related to food preservation. This book provides invaluable information regarding food substrates, toxicology, nutritional content, microbiology, and more. The experimental investigations in this book focus on information regarding chemical and microbiological analysis as well as nonthermal methods of food preservation such as active packaging, essential oils, chitosan, ozonation, irradiation, bacteriocins, etc. This important book emphasizes the interrelationships between food analysis, food processing and preservation, and food microbiology, which will be invaluable for food scientists around the world.

Minimally Processed Refrigerated Fruits Vegetables Book PDF
✏Book Title : Minimally Processed Refrigerated Fruits Vegetables
✏Author : R.C. Wiley
✏Publisher : Springer Science & Business Media
✏Release Date : 1994-04-30
✏Pages : 368
✏ISBN : 0412055716
✏Available Language : English, Spanish, And French

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✏Minimally Processed Refrigerated Fruits Vegetables Book Summary : Introduction to minimally processed refrigerated fruits and vegetables; Initial preparation, handling, and distribution of minimally processed refrigerated fruits; Preservation methods for minimally processed refrigerated fruits and vegetables; Packing of minimally processed fruits and vegetables; Some biological and physical principles underlying modified atmosphere packaging; Microbiological spoilage and pathogens in minimally processed refrigerated fruits and vegetables; Nutritional quality of fruits and vegetables subjetc to minimally processes; Regulatory issues associated with minimally processed refrigerated foods.

📒Plastics In Food Patkaging ✍ Natalie Brown

Plastics In Food Patkaging Book PDF
✏Book Title : Plastics in Food Patkaging
✏Author : Natalie Brown
✏Publisher : CRC Press
✏Release Date : 1992-04-15
✏Pages : 544
✏ISBN : 0824786858
✏Available Language : English, Spanish, And French

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✏Plastics in Food Patkaging Book Summary : Abundant, detailed information on how plastics are used in modern food distribution and the qualitative and quantitative linkages between food requirements and plastics' fabrication and performance. Covers technical properties, fabrication methods, economics, design calculations, regulations, use of

Advanced Planning In Fresh Food Industries Book PDF
✏Book Title : Advanced Planning in Fresh Food Industries
✏Author : Matthias Lütke Entrup
✏Publisher : Springer Science & Business Media
✏Release Date : 2005-07-15
✏Pages : 240
✏ISBN : 3790815926
✏Available Language : English, Spanish, And French

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✏Advanced Planning in Fresh Food Industries Book Summary : Production planning in fresh food industries is a challenging task. Although modern Advanced Planning and Scheduling (APS) systems could provide significant support, APS implementation numbers in these industries remain low. Therefore, based on an in-depth analysis of three sample fresh food industries (dairy, fresh and processed meat), the author evaluates what APS systems should offer in order to effectively support production planning and how the leading systems currently handle the most distinguishing characteristic of fresh food industries, the short product shelf life. Starting from the identified weaknesses, customized software solutions for each of the sample industries are proposed that allow to optimize the production of fresh foods with respect to shelf life. The book thereby offers valuable insights not only to researchers but also to software providers of APS systems and professionals from fresh food industries.

📒Food Processing ✍ Hosahalli S. Ramaswamy

Food Processing Book PDF
✏Book Title : Food Processing
✏Author : Hosahalli S. Ramaswamy
✏Publisher : CRC Press
✏Release Date : 2005-08-23
✏Pages : 440
✏ISBN : 0203485246
✏Available Language : English, Spanish, And French

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✏Food Processing Book Summary : Food Processing: Principles and Applications is a comprehensive resource that explores the basic and applied aspects of food processing. It describes the physical, chemical, and microbiological basis for each method of preservation. Particular emphasis is placed on the application of three of the most universally used commercial processes: thermal processing, freezing, and dehydration. Thermal processing – perhaps the most widely used technology in the world – is examined in thorough discussions of the microbial basis of the process and on microbial destruction kinetics. Also described is the characterization of the heating behavior of foods and the equipment used for thermal processing. Low temperature preservation is also demonstrated with a focus on freezing. The fundamentals of the freezing process, and the techniques and equipment used in commercial freezing operations are also explained. The thermophysical properties and the modeling of freeze times are meticulously addressed in sequence. Aspects of dehydration are detailed from drying fundamentals to drying equipment, modeling, and storage stability. In the final section, separation processes are highlighted: evaporation, membrane processing, freeze concentration, extraction, and osmotic dehydration. This book is ideal for undergraduate students in food science who are taking courses in food processing. It is also a must have resource for food process engineers and researchers to forecast results of food processing methods.

Functional Polymers In Food Science Book PDF
✏Book Title : Functional Polymers in Food Science
✏Author : Giuseppe Cirillo
✏Publisher : John Wiley & Sons
✏Release Date : 2015-03-18
✏Pages : 456
✏ISBN : 9781119109600
✏Available Language : English, Spanish, And French

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✏Functional Polymers in Food Science Book Summary : Polymers are an important part in everyday life; products made from polymers range from sophisticated articles, such as biomaterials, to aerospace materials. One of the reasons for the great popularity exhibited by polymers is their ease of processing. Polymer properties can be tailored to meet specific needs by varying the "atomic composition" of the repeat structure, by varying molecular weight and by the incorporation (via covalent and non-covalent interactions) of an enormous range of compounds to impart specific activities. In food science, the use of polymeric materials is widely explored, from both an engineering and a nutraceutical point of view. Regarding the engineering application, researchers have discovered the most suitable materials for intelligent packaging which preserves the food quality and prolongs the shelf-life of the products. Furthermore, in agriculture, specific functionalized polymers are used to increase the efficiency of treatments and reduce the environmental pollution. In the nutraceutical field, because consumers are increasingly conscious of the relationship between diet and health, the consumption of high quality foods has been growing continuously. Different compounds (e.g. high quality proteins, lipids and polysaccharides) are well known to contribute to the enhancement of human health by different mechanisms, reducing the risk of cardiovascular disease, coronary disease, and hypertension. This first volume, of this two volume book, concerns the application of polymers in food packaging.

Food Service News Book PDF
✏Book Title : Food Service News
✏Author :
✏Publisher :
✏Release Date : 2003
✏Pages :
✏ISBN : CORNELL:31924095694877
✏Available Language : English, Spanish, And French

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✏Food Service News Book Summary :

Natural Antimicrobials In Food Safety And Quality Book PDF
✏Book Title : Natural Antimicrobials in Food Safety and Quality
✏Author : Mahendra Rai
✏Publisher : CABI
✏Release Date : 2011-02-01
✏Pages : 382
✏ISBN : 1845937821
✏Available Language : English, Spanish, And French

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✏Natural Antimicrobials in Food Safety and Quality Book Summary : The demands of producing high quality, safe (pathogen-free) food rely increasingly on natural sources of antimicrobials to inhibit food spoilage organisms and foodborne pathogens and toxins. Discovery and development of new antimicrobials from natural sources for a wide range of application requires that knowledge of traditional sources for food antimicrobials is combined with the latest technologies in identification, characterization and application. This book explores some novel, natural sources of antimicrobials as well as the latest developments in using well-known antimicrobials in food.

Handbook Of Plant Food Phytochemicals Book PDF
✏Book Title : Handbook of Plant Food Phytochemicals
✏Author : Brijesh K. Tiwari
✏Publisher : John Wiley & Sons
✏Release Date : 2013-01-02
✏Pages : 528
✏ISBN : 9781118464687
✏Available Language : English, Spanish, And French

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✏Handbook of Plant Food Phytochemicals Book Summary : Phytochemicals are plant derived chemicals which may bestowhealth benefits when consumed, whether medicinally or as part of abalanced diet. Given that plant foods are a major component of mostdiets worldwide, it is unsurprising that these foods represent thegreatest source of phytochemicals for most people. Yet it is onlyrelatively recently that due recognition has been given to theimportance of phytochemicals in maintaining our health. Newevidence for the role of specific plant food phytochemicals inprotecting against the onset of diseases such as cancers and heartdisease is continually being put forward. The increasing awarenessof consumers of the link between diet and health has exponentiallyincreased the number of scientific studies into the biologicaleffects of these substances. The Handbook of Plant Food Phytochemicals provides acomprehensive overview of the occurrence, significance and factorseffecting phytochemicals in plant foods. A key of objective of thebook is to critically evaluate these aspects. Evaluation ofthe evidence for and against the quantifiable health benefits beingimparted as expressed in terms of the reduction in the risk ofdisease conferred through the consumption of foods that are rich inphytochemicals. With world-leading editors and contributors, the Handbook ofPlant Food Phytochemicals is an invaluable, cutting-edgeresource for food scientists, nutritionists and plant biochemists.It covers the processing techniques aimed at the production ofphytochemical-rich foods which can have a role indisease-prevention, making it ideal for both the food industry andthose who are researching the health benefits of particular foods.Lecturers and advanced students will find it a helpful and readableguide to a constantly expanding subject area.

📒Food Packaging ✍ Gordon L. Robertson

Food Packaging Book PDF
✏Book Title : Food Packaging
✏Author : Gordon L. Robertson
✏Publisher : CRC Press
✏Release Date : 1998-01-15
✏Pages : 688
✏ISBN : 0824701755
✏Available Language : English, Spanish, And French

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✏Food Packaging Book Summary : Presents a comprehensive background on the development of packages and packaging systems for foods, examining the aspects of packaging technology that are relevant to the processing, preservation, distribution, and marketing of a particular food and the areas of food science and technology that influence the packaging process.;This book is designed to be of interest to food scientists and technologists, packaging engineers, designers, and technologists, quality assurance personnel and upper-level undergraduate and graduate students in these disciplines.

Packaging For Nonthermal Processing Of Food Book PDF
✏Book Title : Packaging for Nonthermal Processing of Food
✏Author : Jung H. Han
✏Publisher : John Wiley & Sons
✏Release Date : 2008-02-28
✏Pages : 248
✏ISBN : 9780470276471
✏Available Language : English, Spanish, And French

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✏Packaging for Nonthermal Processing of Food Book Summary : A number of novel thermal and nonthermal processing methods are in active research and development in industry, academic and government laboratories. A key step that needs to be addressed is how to best package commodities processed by high pressure, pulsed electric fields, UV, irradiation, microwave or radio frequency heating, bioactive coating/packaging, or the treatment with probiotics to best preserve the benefits of improved product quality imparted by these emerging preservation technologies. Packaging for Nonthermal Processing of Food reviews typical nonthermal processes, the characteristics of food products after nonthermal treatments, and packaging parameters to preserve the quality and enhance the food safety of the products. In addition, the critical role of information carried by packaging materials to make a new product produced by a novel process attractive to consumers is discussed. Packaging for Nonthermal Processing of Food offers many benefits to industry for providing the practical information on the relationship between new processes and packaging materials, to academia for constructing the fundamental knowledge, and to regulatory agencies for acquiring deeper understanding on the packaging requirements for new processes.

Food Packaging And Preservation Book PDF
✏Book Title : Food Packaging and Preservation
✏Author : M. Mathlouthi
✏Publisher : Springer Science & Business Media
✏Release Date : 1994-04-30
✏Pages : 292
✏ISBN : 0834213494
✏Available Language : English, Spanish, And French

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✏Food Packaging and Preservation Book Summary : The materials used in food packaging are very often common polymers. Their permeability to gases and vapours is at the origin of their barrier properties and capacity for protection of the food. The permeability coefficient, which is at thermodynamic equilibrium equal to the product of diffusivity and solubility, depends on the structure of the polymer as well as the properties of diffusing molecules. Polymer properties affecting permeability, such as free volume, crystallinity, tacticity, cross-linking, orientation and thickness, are reviewed as well as permeant characteristics, size and shape and polarity, especially for water vapour, which are described in relation to their influence on permeability. Different experimental methods of determination ...of permeability are also summarized.

Applications Of Cell Immobilisation Biotechnology Book PDF
✏Book Title : Applications of Cell Immobilisation Biotechnology
✏Author : Viktor Nedovic
✏Publisher : Springer Science & Business Media
✏Release Date : 2005-10-07
✏Pages : 573
✏ISBN : 1402032293
✏Available Language : English, Spanish, And French

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✏Applications of Cell Immobilisation Biotechnology Book Summary : Cell immobilisation biotechnology is a multidisciplinary area, shown to have an important impact on many scientific subdisciplines – including biomedicine, pharmacology, cosmetology, food and agricultural sciences, beverage production, industrial waste treatment, analytical applications, biologics production. "Cell Immobilisation Biotechnology" is an outcome of the editors’ intention to collate the extensive and widespread information on fundamental aspects and applications of immobilisation/encapsulation biotechnology into a comprehensive reference work and to provide an overview of the most recent results and developments in this domain. "Cell Immobilisation Biotechnology" is divided into the two book volumes, FOBI 8A and FOBI 8B. The FOBI 8A volume, Fundamentals of Cell Immobilisation Biotechnology, is dedicated to fundamental aspects of cell immobilisation while the present volume, FOBI 8B, Applications of Cell Immobilisation Biotechnology, deals with diverse applications of this technology.

Physical Principles Of Food Preservation Book PDF
✏Book Title : Physical Principles of Food Preservation
✏Author : Marcus Karel
✏Publisher : CRC Press
✏Release Date : 2003-06-20
✏Pages : 640
✏ISBN : 9780824755799
✏Available Language : English, Spanish, And French

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✏Physical Principles of Food Preservation Book Summary : This reference examines the properties, conditions, and theoretical principles governing the safety and efficacy of various food preservation, storage, and packaging techniques. The book analyzes methods to predict and optimize the nutrition, texture, and quality of food compounds while reducing operating cost and waste. The Second Edition contains new chapters and discussions on non-thermal processes; the mechanisms of heat transfer, including conduction, convection, radiation, and dielectric and microwave heating; the kinetic parameters of food process operations; freezing technology, using illustrative examples; recent breakthroughs in cryochemistry and cryobiology, and more.

📒Food Packaging And Shelf Life ✍ Gordon L. Robertson

Food Packaging And Shelf Life Book PDF
✏Book Title : Food Packaging and Shelf Life
✏Author : Gordon L. Robertson
✏Publisher : CRC Press
✏Release Date : 2009-12-21
✏Pages : 404
✏ISBN : 9781420078459
✏Available Language : English, Spanish, And French

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✏Food Packaging and Shelf Life Book Summary : The importance of food packaging hardly needs emphasizing since only a handful of foods are sold in an unpackaged state. With an increasing focus on sustainability and cost-effectiveness, responsible companies no longer want to over-package their food products, yet many remain unsure just where reductions can effectively be made. Food Packaging and

📒Food Preservation Process Design ✍ Dennis R. Heldman

Food Preservation Process Design Book PDF
✏Book Title : Food Preservation Process Design
✏Author : Dennis R. Heldman
✏Publisher : Academic Press
✏Release Date : 2011-03-14
✏Pages : 368
✏ISBN : 0080919650
✏Available Language : English, Spanish, And French

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✏Food Preservation Process Design Book Summary : The preservation processes for foods have evolved over several centuries, but recent attention to non-thermal technologies suggests that a new dimension of change has been initiated. The new dimension to be emphasized is the emerging technologies for preservation of foods and the need for sound base of information to be developed as inputs for systematic process design. The focus of the work is on process design, and emphasizes the need for quantitative information as inputs to process design. The concepts presented build on the successful history of thermal processing of foods and use many examples from these types of preservation processes. Preservation of foods by refrigeration, freezing, concentration and dehydration are not addressed directly, but many of the concepts to be presented would apply. Significant attention is given to the fate of food quality attributes during the preservation process and the concept of optimizing process parameters to maximize the retention of food quality. Focuses on Kinetic Models for Food Components Reviews Transport Models in Food Systems Asseses Process Design Models

Handbook On Mushroom Cultivation And Processing With Dehydration Preservation And Canning  Book PDF
✏Book Title : Handbook on Mushroom Cultivation and Processing with Dehydration Preservation and Canning
✏Author : NIIR Board of Consultants & Engineers
✏Publisher : ASIA PACIFIC BUSINESS PRESS Inc.
✏Release Date : 2011-10-01
✏Pages : 544
✏ISBN : 9788178330341
✏Available Language : English, Spanish, And French

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✏Handbook on Mushroom Cultivation and Processing with Dehydration Preservation and Canning Book Summary : Mushrooms are the health food of the world. These are that fast growing basidiomycetous fungi which produce fleshy fruit bodies. They are rich in proteins, vitamins and minerals, so they are consumed as energy rich food. Mushroom has been attracting attention of mankind since ancient times and use of mushroom, as food is as old as human civilization. Mushrooms are superior to many vegetables and beans in their nutritive value. It is very rich in protein, vitamins and minerals. Fresh mushrooms contain about 85% water and 3.2% protein. But dried mushrooms water content is low and protein level is high as 34 to 44% and the fat content is less than 0.3%. There are about 100 species of edible mushrooms all over the world. But only three of them are cultivated in India which are Agaricus bisporus, Volvariella volvacea and pleurotus sajor caju. Unfortunately, it is realized that mushrooms did not receive universal acceptance over the years since a number of naturally growing mushrooms are poisonous. Now the situation has been changed because the cultivated edible mushrooms are totally safe for human consumption. Mushroom cultivation fits in very well with sustainable farming and has several advantages: it uses agricultural waste products, a high production per surface area can be obtained, after picking; the spent substrate is still a good soil conditioner. They have less carbohydrate so they are believed to be suitable for diabetic patients. Fresh mushrooms have very limited life and hence they need to be consumed within few hours. But processing and canning increases their shelf life to few months. Osmotic dehydration is one of the important methods of processing mushroom which involves drying technology of mushroom. Mushrooms are very popular in most of the developed countries and they are becoming popular in many developing countries like India. Applications and market for mushrooms is growing rapidly in India because of their nice aroma, nutritious values, subtle flavour and many special tastes. Mushroom cultivation has been declared as a major thrust area by Government of India. Mushroom dish is a common item in all the big hotels. Mushroom production has increased many folds during the recent past. Mushrooms have found a definite place in the food consumption habits of common masses and there is a constant demand for it throughout the year. Some of the fundamentals of the book are nutritive value of edible mushrooms, medicinal value of mushrooms, advantages of mushrooms, symptoms of mushroom poisoning, morphology of common edible mushrooms, classification of fungi a brief survey, chemical composition, anti nutritional factors and shelf life of oyster mushroom , osmotic dehydration characteristics of button mushrooms, mushroom cultivation, cultivation of white button mushroom (agaricus bisporus), actors determining the amount of spawn needed, fungidues for mushroom diseases insectides for mushroom pets etc. The present book contains cultivation, processing, dehydration, preservation and canning of various species of mushrooms. It is resourceful book for agriculturists, researchers, agriculture universities, consultants etc.

📒Biology Extension File ✍ D. G. Applin

Biology Extension File Book PDF
✏Book Title : Biology Extension File
✏Author : D. G. Applin
✏Publisher : Nelson Thornes
✏Release Date : 2002
✏Pages : 352
✏ISBN : 0748762566
✏Available Language : English, Spanish, And French

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✏Biology Extension File Book Summary : This biology extension file includes teaching notes, guidance on coursework activities and equipment. It has at least one assignment for each topic in the textbooks - suitable for classwork and homework. A comprehensive range of practical activities are included. It contains extensive Key Skills and ICT materials. An exam file resource containing a complete set of exam style questions, in a format that can be used throughout Years 10 and 11, or as a resource for a revision programme is included.

Understanding And Measuring The Shelf Life Of Food Book PDF
✏Book Title : Understanding and Measuring the Shelf Life of Food
✏Author : R. Steele
✏Publisher : Woodhead Publishing
✏Release Date : 2004-05-24
✏Pages : 407
✏ISBN : 1855737329
✏Available Language : English, Spanish, And French

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✏Understanding and Measuring the Shelf Life of Food Book Summary : The shelf-life of a product is critical in determining both its quality and profitability. This important collection reviews the key factors in determining shelf-life and how it can be measured. Part one examines the factors affecting shelf-life and spoilage, including individual chapters on the major types of food spoilage, the role of moisture and temperature, spoilage yeasts, the Maillard reaction and the factors underlying lipid oxidation. Part two addresses the best ways of measuring the shelf-life of foods, with chapters on modelling food spoilage, measuring and modelling glass transition, detecting spoilage yeasts, measuring lipid oxidation, the design and validation of shelf-life tests and the use of accelerated shelf-life tests. Understanding and measuring the shelf-life of food is an important reference for all those concerned with extending the shelf-life of food. Reviews the key factors in determining shelf-life and how they can be measured Examines the importance of the shelf-life of a product in determining its quality and profitability Brings together the leading international experts in the field