Chemical Hazards in Thermally-Processed Foods, Shuo Wang

Автор: Sergey Vyazovkin
Название: Isoconversional Kinetics of Thermally Stimulated Processes
ISBN: 3319379437 ISBN-13(EAN): 9783319379432
Издательство: Springer
Рейтинг:
Цена: 87060.00 T
Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: The use of isoconversional kinetic methods for analysis of thermogravimetric and calorimetric data on thermally stimulated processes is quickly growing in popularity.

Автор: Deng T
Название: Bioinspired Engineering of Thermal Materials
ISBN: 3527338349 ISBN-13(EAN): 9783527338344
Издательство: Wiley
Рейтинг:
Цена: 127720.00 T
Наличие на складе: Невозможна поставка.
Описание: Straightforward and well structured, this is a comprehensive overview and summary of recent achievements and the latest trends in bioinspired thermal materials.

Название: Microbial Safety of Minimally Processed Foods
ISBN: 1138426520 ISBN-13(EAN): 9781138426528
Издательство: Taylor&Francis
Рейтинг:
Цена: 193950.00 T
Наличие на складе: Невозможна поставка.
Описание: Explores novel food-borne disease prevention solutions from the perspectives of food producers, handlers, consumers, inspectors and researchers. This work discusses research on assuring the microbial safety of meats, poultry, fish, vegetables, fruits, and bakery products that receive less than stringent sterilizing preparation.

Название: Quality of fresh and processed foods
ISBN: 1461347904 ISBN-13(EAN): 9781461347903
Издательство: Springer
Рейтинг:
Цена: 130610.00 T
Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: Quality is a composite term encompassing many characteristics of foods. Obviously deterioration of quality may lead to changes in the attributes that characterize the food in its fresh or freshly processed state. In this book, a cursory account of quality attributes of fresh and processed foods is provided.

Автор: Parisi
Название: Chemistry of Maillard Reactions in Processed Foods
ISBN: 331995461X ISBN-13(EAN): 9783319954615
Издательство: Springer
Рейтинг:
Цена: 46570.00 T
Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: This SpringerBrief explains the importance of Maillard reactions in food processing. formation of antioxidants), the Brief discusses that there are also conditions where Maillard reactions can result in toxic or mutagenic reactions.

Автор: Mohammed Wasim Siddiqui; Mohammad Shafiur Rahman
Название: Minimally Processed Foods
ISBN: 331934790X ISBN-13(EAN): 9783319347905
Издательство: Springer
Рейтинг:
Цена: 95770.00 T
Наличие на складе: Есть у поставщика Поставка под заказ.
Описание:

1. Minimally Processed Foods.- 2. Hurdle Technology in Food Preservation.- 3. Packaging Methods for Minimally Processed Foods.- 4. Washing, Peeling, and Slicing of Fresh-Cut Fruits and Vegetables.- 5. Technologies in Fresh-Cut Fruits and Vegetables.- 6. Trends, Convenience and Safety Issues of Ready Meals.- 7. Processing, Storage and Quality of Cooked-Chilled or Cooked-Frozen Foods.- 8. Part-Baked Products.- 9. Processing, Quality and Storage of Part-Baked Products.- 10. Minimally Processed Meat and Fish Products.- 11. Processing, Quality and Safety of Irradiated and High Pressure-Processed Meat and Seafood Products.- 12. Food Security: Challenges and Perspectives in Minimally Processed Foods.

Автор: Olaniyi Lasekan
Название: A Comprehensive Guide to Processed Foods
ISBN: 1536173088 ISBN-13(EAN): 9781536173086
Издательство: Nova Science
Рейтинг:
Цена: 215410.00 T
Наличие на складе: Невозможна поставка.
Описание: This book provides a comprehensive guide to a range of food processing methods that are relevant to food scientists who are beginning to specialize in the area of food processing. It has been written in collaboration with researchers and professors from different countries who are experts in the field of food processing. The book covers area such as; high pro-cookies processing, application of pulsed electric field in liquid food processing, foam mat drying of pineapple juice, engineering aspects of confectionery coating in baked products, food emulsion, minimally processing of potato and yam slices, a guide to differently processed Asian rice products, tumbling and massaging as a tool in reformed meat processing and finally a chapter dealing with food processing contaminants and their mitigation strategies was included.

Автор: Chloe M Gagne, Daniel B Jones
Название: Processed Foods: Quality, Safety Characteristics & Health Implications
ISBN: 1628086882 ISBN-13(EAN): 9781628086881
Издательство: Nova Science
Рейтинг:
Цена: 205910.00 T
Наличие на складе: Невозможна поставка.
Описание: In this book, the authors present current research in the study of the quality, safety characteristics and health implications of processed foods. Topics discussed include novel thermal and non-thermal food processing technologies; persistence of transgenic DNA in processed foods of animal origin; cassava as a source of chemically safe food; transformation of vegetable waste from the food industry into value added products; functional mathematical index (FMI) as an index generator for taming quality as applied to food and processes; nutritional and biological potential of functional foods containing hard-to-cook bean protein hydrolysate; basic guidelines for establishing food standards; strategies for annatto seeds processing with pressurised fluids in the food industry; principles of quality analysis and critical control points applicable to food processing; and engineered colloidal systems from food.

Автор: Mohammed Wasim Siddiqui; Mohammad Shafiur Rahman
Название: Minimally Processed Foods
ISBN: 3319106767 ISBN-13(EAN): 9783319106762
Издательство: Springer
Рейтинг:
Цена: 102480.00 T
Наличие на складе: Есть у поставщика Поставка под заказ.

Автор: R.C. Wiley
Название: Minimally Processed Refrigerated Fruits & Vegetables
ISBN: 0412055716 ISBN-13(EAN): 9780412055713
Издательство: Springer
Рейтинг:
Цена: 139310.00 T
Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: This is a state-of-the-art reference on minimally processed refrigerated fruits and vegetables for food scientists and technologists. It discusses consumer perspectives for fresh-like refrigerated foods, details processing operations and discusses packaging materials.

Автор: Kerry, Joseph P.
Название: Processed Meats
ISBN: 008101726X ISBN-13(EAN): 9780081017265
Издательство: Elsevier Science
Рейтинг:
Цена: 218960.00 T
Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: In a market in which consumers demand nutritionally-balanced meat products, producing processed meats that fulfil their requirements and are safe to eat is not a simple task. Processed meats: Improving safety, nutrition and quality provides professionals with a wide-ranging guide to the market for processed meats, product development, ingredient options and processing technologies.Part one explores consumer demands and trends, legislative issues, key aspects of food safety and the use of sensory science in product development, among other issues. Part two examines the role of ingredients, including blood by-products, hydrocolloids, and natural antimicrobials, as well as the formulation of products with reduced levels of salt and fat. Nutraceutical ingredients are also covered. Part three discusses meat products’ processing, taking in the role of packaging and refrigeration alongside emerging areas such as high pressure processing and novel thermal technologies. Chapters on quality assessment and the quality of particular types of products are also included.With its distinguished editors and team of expert contributors, Processed meats: Improving safety, nutrition and quality is a valuable reference tool for professionals working in the processed meat industry and academics studying processed meats.

Автор: Maria Soledad Tapia; Aurelio Lopez-Malo; Stella Al
Название: Minimally Processed Fruits and Vegetables
ISBN: 0834216728 ISBN-13(EAN): 9780834216723
Издательство: Springer
Рейтинг:
Цена: 186330.00 T
Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: Covers information and issues, and technologies in the preservation of fruits and vegetables with a minimum of processing. This book contains sections on: detecting and controlling good and harmful microorganisms in fruits and vegetable tissues; a range of preservation technologies; and technologies being developed in multinational projects.