Food Process Engineering Principles And Data, Lewis, Michael
Автор: Niranjan, Keshavan Название: Engineering Principles for Food Process and Product Realization ISBN: 3031075692 ISBN-13(EAN): 9783031075698 Издательство: Springer Рейтинг: Цена: 46570.00 T Наличие на складе: Есть у поставщика Поставка под заказ. Описание: This book offers a comprehensive overview on the methods and concepts of theoretical and practical performance analysis. It deals with qualitative methods used for assessing player and team performances, strategy development, and methods and principles of video tactic training for successful transfer of the results of analyses.
Автор: Rao, M. Anandha Название: Rheology of fluid, semisolid, and solid foods ISBN: 1461492297 ISBN-13(EAN): 9781461492290 Издательство: Springer Рейтинг: Цена: 121110.00 T Наличие на складе: Есть у поставщика Поставка под заказ. Описание: Rheology of Fluid, Semisolid, and Solid Foods
Автор: Norman G. Marriott; M. Wes Schilling; Robert B. Gr Название: Principles of Food Sanitation ISBN: 3319671642 ISBN-13(EAN): 9783319671642 Издательство: Springer Рейтинг: Цена: 74530.00 T Наличие на складе: Есть у поставщика Поставка под заказ. Описание: Chapter 1: Sanitation and the Food Industry.- Chapter 2: The Relationship of Biosecurity to Sanitation.- Chapter 3: The Relationship of Microorganisms to Sanitation.- Chapter 4: The Relationship of Allergens to Sanitation.- Chapter 5: Food Contamination Sources.- Chapter 6: Personal Hygiene and Sanitary Food Handling.- Chapter 7: The Role of HACCP in Sanitation.- Chapter 8: Quality Assurance for Sanitation.- Chapter 9: Cleaning Compounds.- Chapter 10: Sanitizers.- Chapter 11: Sanitation Equipment.- Chapter 12: Waste Product Handling.- Chapter 13: Pest Control.- Chapter 14: Sanitary Design and Construction for Food Processing.- Chapter 15: Low-Moisture Food Manufacturing and Storage Sanitation.- Chapter 16: Dairy Processing Plant Sanitation.- Chapter 17; Meat and Poultry Plant Sanitation.- Chapter 18: Seafood Plant Sanitation.- Chapter 19: Fruit and Vegetable Processing Plant Sanitation.- Chapter 20: Beverage Plant Sanitation.- Chapter 21: Foodservice Sanitation.- Chapter 22: Management and Sanitation
Название: Nanoencapsulation of food bioactive ingredients ISBN: 012809740X ISBN-13(EAN): 9780128097403 Издательство: Elsevier Science Рейтинг: Цена: 117900.00 T Наличие на складе: Нет в наличии. Описание:
There has been a major shift from conventional microencapsulation processes towards nanoencapsulation techniques with the aim of increasing the encapsulation efficiency and improved targeted nutraceutical delivery. Nanoencapsulation of Food Bioactive Ingredients brings different nanoencapsulated food bioactive ingredients, their structure, applications, preparation and formulations and encapsulation methodologies, covering a wide range of compounds, giving detailed examples of the issues to be faces in their nano-encapsulation
The book addresses findings related to the study of natural food colorants, vitamins, antimicrobial agents, phenolic compounds, antioxidants, flavors, essential oils, fish oil and essential fatty acids, and other related ingredients.
A definitive reference manual for researchers and industry personnel who are working or interested in various branches of encapsulation for the food ingredients and nutraceutical purposes.
Explains different categories of nanoencapsulated food ingredients, covering their applications, nanoencapsulation techniques, release mechanisms and characterization methods
Addresses findings related to the study of natural food colorants, vitamins, antimicrobial agents, phenolic compounds, antioxidants, flavors and essential oils
Provides a deep understanding and potentials of nanoencapsulated food ingredients, as well as their novel applications in functional foods and nutraceutical systems
Автор: Toldr? Название: Proteomics in Foods ISBN: 1461456258 ISBN-13(EAN): 9781461456254 Издательство: Springer Рейтинг: Цена: 156720.00 T Наличие на складе: Есть у поставщика Поставка под заказ. Описание: The book covers the principles of proteomics and details applications to foods, such as quality issues related with post-mortem processes in animal foods, identification of proteins, and safety issues like food authenticity and detection of animal species.
Автор: Yam Kit L., Lee Dong Sun, Yam K. L. Название: Emerging Food Packaging Technologies: Principles and Practice ISBN: 0081016395 ISBN-13(EAN): 9780081016398 Издательство: Elsevier Science Рейтинг: Цена: 218960.00 T Наличие на складе: Есть у поставщика Поставка под заказ. Описание: 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.
Автор: Fellows, P J Название: Food Processing Technology ISBN: 0081019076 ISBN-13(EAN): 9780081019078 Издательство: Elsevier Science Рейтинг: Цена: 77570.00 T Наличие на складе: Нет в наличии. Описание: Dont be afraid to dream.I was a middle-class girl and today I am living mydreamsits almost unbelievable for me and it proveseveryone has a chance if I can, anybody can. Through my experience, my failures, my success,I have learned many things in life but the most important thing is there is no replacement for hard work, your background does not decide your future, all I know is to work damn hard and god helps those who help themselves. In life where we reach is important,not where we have come from,like a lotus flower. Universe favors the stubborn. Make mistakes,learn from them, be human, be you.Our struggles determine our
Название: Food Nanotechnology, Principles & A ISBN: 1498767176 ISBN-13(EAN): 9781498767170 Издательство: Taylor&Francis Рейтинг: Цена: 193950.00 T Наличие на складе: Есть у поставщика Поставка под заказ. Описание: Food Nanotechnology: Principles and Applications presents the latest data on all aspects of applications of nanotechnology in food systems. With its practical focus on the fabrication and application of nanotechnology in food, it is a valuable resource for students, researchers, food process engineers.
Автор: Clark Название: Food Processing - Principles and Applications 2e ISBN: 0470671149 ISBN-13(EAN): 9780470671146 Издательство: Wiley Рейтинг: Цена: 150950.00 T Наличие на складе: Есть у поставщика Поставка под заказ. Описание: Food Processing: Principles and Applications second edition is the fully revised new edition of this best-selling food technology title.
Автор: Jos? Miguel Aguilera; Peter J. Lillford Название: Food Materials Science ISBN: 1461498287 ISBN-13(EAN): 9781461498285 Издательство: Springer Рейтинг: Цена: 156720.00 T Наличие на складе: Есть у поставщика Поставка под заказ. Описание: This book describes the science and procedure behind the materials in foods that impart their desirable properties. The book can serve as a text in a course in food materials science at the senior or graduate level or as a supplemental text in an advanced food technology course.
Автор: Baldwin Cheryl J Название: 10 Principles of Food Industry Sustainability ISBN: 1118447735 ISBN-13(EAN): 9781118447734 Издательство: Wiley Рейтинг: Цена: 66470.00 T Наличие на складе: Есть у поставщика Поставка под заказ. Описание: Although the food industry is beginning to make headway with its sustainability initiatives, substantially more progress is needed in order to feed the world s growing population sustainably. The challenge is that the topic of sustainability can seem overwhelming and there is limited information that is specific to the food industry.
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.
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