Novel Strategies to Improve Shelf-Life and Quality of Foods, 

Автор: Abdul Malik; Zerrin Erginkaya; Saghir Ahmad; H?sey
Название: Food Processing: Strategies for Quality Assessment
ISBN: 1493955748 ISBN-13(EAN): 9781493955749
Издательство: Springer
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Цена: 130590.00 T
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Описание: The aim of the food processing is to ensure microbiological and chemical safety of foods, adequate nutrient content and bioavailability and acceptability to the consumer with regard to sensory properties and ease of preparation.

Автор: Abdul Malik; Zerrin Erginkaya; Saghir Ahmad; H?sey
Название: Food Processing: Strategies for Quality Assessment
ISBN: 1493913778 ISBN-13(EAN): 9781493913770
Издательство: Springer
Рейтинг:
Цена: 156720.00 T
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Описание: The aim of the food processing is to ensure microbiological and chemical safety of foods, adequate nutrient content and bioavailability and acceptability to the consumer with regard to sensory properties and ease of preparation.

Автор: David A. Phoenix,
Название: Novel Antimicrobial Agents and Strategies
ISBN: 3527336389 ISBN-13(EAN): 9783527336388
Издательство: Wiley
Рейтинг:
Цена: 168910.00 T
Наличие на складе: Поставка под заказ.
Описание: A complete survey of current and future antimicrobial drugs and therapies, from small-molecule antibiotics to antimicrobial peptides and their engineered mimetics, from enzymes to nucleic acid therapeutics, and from metallic nanoparticles to photo- and sonosensitizers.

Автор: Hazel Garvie-Cook
Название: Novel (Trans)Dermal Drug Delivery Strategies: Micro- And Nano-Scale Assessments
ISBN: 3319804537 ISBN-13(EAN): 9783319804538
Издательство: Springer
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Цена: 124730.00 T
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Описание: This work represents an inventive attempt to apply recent advances in nanotechnology to identify and characterise novel polymer systems for drug delivery through the skin.

Название: Edible Coatings and Films to Improve Food Quality
ISBN: 1138198935 ISBN-13(EAN): 9781138198937
Издательство: Taylor&Francis
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Цена: 102080.00 T
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Описание:

Since the publication of the first edition of this text, ever-increasing coatings research has led to many developments in the field. Updated and completely revised with the latest discoveries, Edible Coatings and Films to Improve Food Quality, Second Edition is a critical resource for all those involved in buying, selling, regulating, developing, or using coatings to improve the quality and safety of foods. Topics discussed in this volume include:

• The materials used in edible coatings and films
• The chemical and physical properties of coatings and how the coating or film ingredients affect these properties
• How coatings and films present barriers to gases and water vapors
• How coatings and films can improve appearance, or conversely, result in discoloration and cause other visual defects, as well as how to avoid these problems
• The use of coatings and films on fresh fruit and vegetables, fresh-cut produce, and processed foods
• How to apply coatings to various commodities
• How coatings can function as carriers of useful additives, including color, antioxidants, and flavorings
• Regulation of coatings and coating ingredients by various governing bodies

The information contained in this volume is destined to encourage further advances in this field for food and pharmaceutical products. Aggressive research into these products can help to reduce plastic waste, improve applications, lead to greater efficacy, and make regulatory decisions easier in a global climate--ultimately resulting in economical, heightened quality of food and pharmaceutical products.

Название: Developing Smart Agri-Food Supply Chains: Using Technology to Improve Safety and Quality
ISBN: 178676749X ISBN-13(EAN): 9781786767493
Издательство: Неизвестно
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Цена: 254040.00 T
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Описание: This collection provides an authoritative assessment of the current issues challenging the safety of agri-food supply chains and the recent technological developments implemented to improve safety and quality at all levels.

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: Holzapfel Wilhelm
Название: Advances in Fermented Foods and Beverages: Improving Quality, Technologies and Health Benefits
ISBN: 0081014309 ISBN-13(EAN): 9780081014301
Издательство: Elsevier Science
Рейтинг:
Цена: 247030.00 T
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Описание: Fermentation is used in a wide range of food and beverage applications, and the technology for enhancing this process is continually evolving. This book reviews the use of fermentation in foods and beverages and key aspects of fermented food production. Part one covers the health benefits of fermented foods. Part two includes chapters on fermentation microbiology, while part three looks at ways of controlling and monitoring the quality and safety of fermented foods. Part four covers advances in fermentation technology. Finally, part five covers particular fermented food products.

Автор: Youling L. Xiong; Chi-Tang Ho; Fereidoon Shahidi
Название: Quality Attributes of Muscle Foods
ISBN: 1461371449 ISBN-13(EAN): 9781461371441
Издательство: Springer
Рейтинг:
Цена: 139750.00 T
Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: Consumers` demand for reduced-fat, low-fat, and fat-free meats (red meat, poultry, and seafood) with acceptable flavor, texture, and other sensory characteristics or those similar to typical, traditional high-fat meats has im- parted further urgency to rising to this challenge.

Автор: Youling L. Xiong; Chi-Tang Ho; Fereidoon Shahidi
Название: Quality Attributes of Muscle Foods
ISBN: 0306461161 ISBN-13(EAN): 9780306461163
Издательство: Springer
Рейтинг:
Цена: 174150.00 T
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Описание: Addresses developments in muscle food research with emphasis on the physiochemical and biochemical characteristics of muscle food components. This book contains a discussion of the quality attributes of muscle foods, particularly the product texture, functionality, color, and flavor, as related to their production, processing, and storage.

Автор: Megh R. Goyal, Subrota Hati
Название: Engineering Practices for Milk Products: Dairyceuticals, Novel Technologies, and Quality
ISBN: 1771888016 ISBN-13(EAN): 9781771888011
Издательство: Taylor&Francis
Рейтинг:
Цена: 141890.00 T
Наличие на складе: Невозможна поставка.
Описание: This volume, Engineering Practices for Milk Products: Dairyceuticals, Novel Technologies, and Quality, looks at new research, technology, and applications in the engineering of milk products, specifically covering functional bioactivities to add value while increasing the quality and safety of milk and fermented milk products.

Автор: Galanakis, Charis
Название: Galanakis - Food Quality and Shelf Life
ISBN: 0128171901 ISBN-13(EAN): 9780128171905
Издательство: Elsevier Science
Рейтинг:
Цена: 176290.00 T
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Описание:

Food Quality and Shelf Life covers all aspects and challenges of food preservation, packaging and shelf-life. It provides information on the most important pillars in the field, starting with active and smart packaging materials, novel technologies, and control tools in all stages between production and consumer. The book gives emphasis to methodological approaches for sensory shelf-life estimation and the impact of packaging on sensorial properties. Researchers and professionals alike will find this reference useful, especially those who are interested in the performance evaluation of future packaging for fresh produce in the cold chain and temperature management in the supply chain.