Автор: Katiyar Vimal, Ghosh Tabli Название: Nanotechnology in Edible Food Packaging: Food Preservation Practices for a Sustainable Future ISBN: 9813361689 ISBN-13(EAN): 9789813361683 Издательство: Springer Рейтинг: Цена: 149060.00 T Наличие на складе: Есть у поставщика Поставка под заказ. Описание: < p="">This volume delivers a systematic overview of nanotechnology in the development of edible food packaging with noteworthy characteristics for improved food quality. It covers current research trends, history outlines, and state of the global marketin combination with associated biomaterials and synthesis strategies. The contents detail the use of various emerging bionanostructured materials such as cellulose nanostructures, chitosan nanostructures, and more.It further deliberates an in-depth discussion on various synthesis strategies and routes for the development of edible food packaging in terms of utilizing various nanosystems such as polymeric nanocomposites, nanoencapsulation systems, nanoemulsion systems, and others.Further, it also discusses experimental practices for bionanostructured and edible packaging materials to check the effectivity in terms of offering enhanced shelf life of food products.
It also touches upon the socio-techno challenges in-line with developing edible packaging materials using nanotechnology for high performance packaging application. The book is an excellent guide for both the academia and industry especially early career professionals in edible food packaging sectors for selecting proper biomaterial involvingbiofillers, modifiers, cross linkers, compatibilizers and others to enhance the property of edible food packaging for targeted features. ^
Автор: Stone, Herbert Название: Sensory Evaluation Practices ISBN: 0123820863 ISBN-13(EAN): 9780123820860 Издательство: Elsevier Science Рейтинг: Цена: 83080.00 T Наличие на складе: Поставка под заказ. Описание: Understanding what the consumer wants and will accept are two of the most significant hurdles faced by anyone in new product development. This book emphasizes the importance of a scientific sensory methodology used to measure and understand consumer perception.
Автор: Mcclements, David Julian Название: Food emulsions ISBN: 1498726682 ISBN-13(EAN): 9781498726689 Издательство: Taylor&Francis Рейтинг: Цена: 209270.00 T Наличие на складе: Есть у поставщика Поставка под заказ. Описание:
Continuing the mission of the first two editions, Food Emulsions: Principles, Practices, and Techniques, Third Edition covers the fundamentals of emulsion science and demonstrates how this knowledge can be applied to control the appearance, stability, and texture of emulsion-based foods. Initially developed to fill the need for a single resource covering all areas of food emulsion formation, stability, characterization, and application, the first two editions raised the bar for references in this field. This third edition is poised to do the same.
See What's New in the Third Edition:
New chapters have been added on Emulsion-Based Delivery Systems and the Gastrointestinal Fate of Emulsions
All chapters have been revised and updated, including new methods of fabricating and characterizing emulsions
New figures have been included, and previous ones have been redrawn
As in previous editions, the main focus of this book is on presenting the fundamental principles of emulsion science and technology that underlie all types of emulsion-based food products. It highlights practical applications and provides an overview of modern areas of research. Figures and diagrams add emphasis to important concepts and present the underlying theory in a clear and approachable manner. These features and more give you a firm grounding in basic principles that will aid in the rational design of new products, the improvement of existing products, and the more rapid solution of processing problems.
Автор: Roger B. Boulton; Vernon L. Singleton; Linda F. Bi Название: Principles and Practices of Winemaking ISBN: 1441951903 ISBN-13(EAN): 9781441951908 Издательство: Springer Рейтинг: Цена: 102480.00 T Наличие на складе: Есть у поставщика Поставка под заказ. Описание: Historically, scientific and educational books from studies within California, the concepts can be classified into three categories: those developed will be generally useful to enolo- providing concepts and principles, those of- gists throughout the world. fering gathered information, and those pre- Although this volume covers the basic prac- senting opinion or perspective (which mayor tices and their rationale for successful wine may not be instructive). production, wines and wine regions of the While there are many wine-related books of world and details of specialty wine production the third kind and some of the second, there (such as vermouths, fruit wines, etc. ) are omit- are few of the first, and this book attempts to ted as separate topics, although incorporated fill that void. Of course, some aspects of cate- as appropriate in general explanations. The gories two and three inevitably remain. emphasis upon commercial scale by no means Because our teaching program at Davis has precludes use of the material by small-volume always been based on the interdisciplinary ap- winemakers, for whom the principles of wine- proach to enology, we have pooled our expe- making are equally valid, although practices rience to provide a volume that provides the may need to be adjusted for the scale. Commer- benefits of such interaction and discussion cial scale implies the consideration of eco- rather than the more usual self-styled expert nomics and sensible expenditure of effort and approach to such books.
Автор: Tong-Jen Fu; Lauren Jackson; Kathiravan Krishnamur Название: Food Allergens ISBN: 3319665855 ISBN-13(EAN): 9783319665856 Издательство: Springer Рейтинг: Цена: 111790.00 T Наличие на складе: Есть у поставщика Поставка под заказ. Описание: Consumers and other food safety professionals will also benefit from information on food allergen control measures that have been put in place across the food chain.
Автор: Ramdane Dris; S. Mohan Jain Название: Production Practices and Quality Assessment of Food Crops ISBN: 9048164591 ISBN-13(EAN): 9789048164592 Издательство: Springer Рейтинг: Цена: 130590.00 T Наличие на складе: Есть у поставщика Поставка под заказ. Описание: Plants require nutrients in order to grow, develop and complete their life cycle. Although plants receive a natural supply of nitrogen, phosphorus and potassium from organic matter and soil minerals, this is not usually sufficient to satisfy the demands of crop plants.
Автор: Gray Allison, Hinch Ronald Название: A Handbook of Food Crime: Immoral and Illegal Practices in the Food Industry and What to Do about Them ISBN: 1447336011 ISBN-13(EAN): 9781447336013 Издательство: Marston Book Services Рейтинг: Цена: 126710.00 T Наличие на складе: Есть у поставщика Поставка под заказ. Описание: Gray and Hinch explore the phenomenon of food crime. Through discussions of food safety, food fraud, food insecurity, agricultural labour, livestock welfare, genetically modified foods, food sustainability, food waste, food policy, and food democracy, they problematize current food systems and criticize their underlying ideologies.
Название: Postharvest Biology and Technology of Horticultural Crops ISBN: 1771880864 ISBN-13(EAN): 9781771880862 Издательство: Taylor&Francis Рейтинг: Цена: 153120.00 T Наличие на складе: Есть у поставщика Поставка под заказ. Описание:
The ultimate goal of crop production is to provide quality produce to consumers at reasonable rates. Most fresh produce is highly perishable, and postharvest losses are significant under the present methods of management in many countries. However, significant achievements have been made during the last few years to curtail postharvest losses in fresh produce and to ensure food security and safety as well. These include advancements in breeding horticultural crops for quality improvement; postharvest physiology; postharvest pathology and entomology; postharvest management of fruits, vegetables, and flowers; nondestructive technologies to assess produce quality; minimal processing of fruits and vegetables; as well as innovations in packaging and storage technology of fresh produce.
This new book, Postharvest Biology and Technology of Horticultural Crops: Principles and Practices for Quality Maintenance, describes the above-mentioned advancements in postharvest quality improvement of fresh horticultural produce. This book will be a standard reference work for postharvest management for the fresh produce industry. It presents important new advances that will extend the shelf life of fresh produce by retaining its safety and nutritional or sensory quality.
The book covers a multitude of topics, particularly advances in:
- Conventional breeding approaches for fruits and vegetables
- Storage of fruits and vegetables
- Postharvest treatment and smart packaging
- Management of pests and other postharvest diseases
- Postharvest management of fresh-cut flowers
- Management of medicinal and aromatic plants during postharvest
- Biotechnological methods for postharvest management
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: Nelson Roberto Furquim Название: Beef: Production and Management Practices ISBN: 1536132543 ISBN-13(EAN): 9781536132540 Издательство: Nova Science Рейтинг: Цена: 215410.00 T Наличие на складе: Невозможна поставка. Описание: Information has always been an important input for agribusiness, both in production and marketing. With the growth in size, competitiveness and, consequently, the complexity of worldwide agribusiness in recent years, knowledge has become an even more essential tool. More recent research has shown that knowledge generated by experimental studies becomes important for the formulation of recommendations on good production practices and management strategies, insofar as it provides the basis for understanding how different agents of the beef production chain interact, and how these interactions can benefit and promote the safe supply of this important food, as well as beef-based products. This book addresses important contexts in beef production. Productive aspects are pointed out, focusing on differentiated systems of production (pasture and confinement), and some of the factors (feeding, age, genetic groups, management, sex) that interfere in the final quality of the meat supplied. Also focused on are approaches to the beef production system, and the importance of bovine farming in the socioeconomic context, including elements of production management itself, as well as discussing the operation of mechanisms for inspection and control of both animal health and the production and marketing of beef and beef-based products. It is a contemporary book, with current scientific contributions of great value to students and technicians interested in these areas of knowledge. It should be noted that the scope of the studies is broad: for academics, be they teachers, researchers or students; executives of agribusiness companies and of the various government levels; consultants and general stakeholders in agribusiness economics and administration, meat and meat products technology, engineering, veterinary medicine, nutrition, agronomy and other related areas of knowledge. The book is also aimed at press and social networks professionals, and other trend setters. There is no intention that the subjects should be exhausted. The idea is that each of the scientific articles, presented as chapters of the book, fulfill the role of bringing updated scientific contributions and consolidate and demonstrate the work of highly qualified professionals in their respective areas of activity. This can certainly lead to future studies, stimulating the continuous search for increasingly significant contributions from specialists to the beef sector, which is prominent in the worldwide economy.
Автор: Herrera Renate Название: Food Packaging: Principles and Practices ISBN: 1632408988 ISBN-13(EAN): 9781632408983 Издательство: Неизвестно Рейтинг: Цена: 150150.00 T Наличие на складе: Есть у поставщика Поставка под заказ. Описание: Food is packaged for protection against tampering and spoilage, efficient handling and for ease of distribution. It is also meant to present information regarding its nutritional profile and sale specifications and thus encourage marketing. Food packaging is an essential aspect of the food industry. Food can be packaged into boxes, cartons, cans, trays, wrappers and pallets. A diverse range of machinery is used for food packaging such as check weighing machines, cartoning machines, conveying and accumulating machines, filling machines, vacuum-packaging machines, etc. This textbook provides comprehensive insights into food packaging. Most of the topics introduced herein cover the principles and practices of food packaging. This book, with its detailed analyses and data, will prove immensely beneficial to professionals and students involved in this area at various levels.
Автор: Tong-Jen Fu; Lauren S. Jackson; Kathiravan Krishna Название: Food Allergens ISBN: 3319882783 ISBN-13(EAN): 9783319882789 Издательство: Springer Рейтинг: Цена: 83850.00 T Наличие на складе: Поставка под заказ. Описание:
This volume identifies gaps in the assessment, management, and communication of food allergen risks. Chapters showcase best practices in managing allergen risks at various stages of the food chain, including during food manufacture/processing; during food preparation in food service, retail food establishments, and in the home; and at the point of consumption. The authors highlight key legislative initiatives that are in various stages of development and implementation at the federal, state and community levels. Finally, the volume includes recommendations for ways to build and strengthen education and outreach efforts at the food industry, government, institutional, and community levels.
Chapters come from an array of experts, including researchers and key stakeholders from government, the food industry, retail/food service groups, and consumer groups. The information presented will facilitate the development of educational materials and allergen management training programs for food production and service staff, extension specialists, and government inspectors. Consumers and other food safety professionals will also benefit from information on food allergen control measures that have been put in place across the food chain.
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