Автор: Malcata, F. Xavier Название: Food Process Engineering ISBN: 0367351137 ISBN-13(EAN): 9780367351137 Издательство: Taylor&Francis Рейтинг: Цена: 188850.00 T Наличие на складе: Нет в наличии. Описание: Food Process Engineering: Thermal and Chemical Operations pursues a logical sequence in its coverage of industrial processing of food. Use of heat in its various forms is addressed first. Chemically-driven separation is discussed next. This book places a major emphasis on a phenomenological understanding, rather than empirical description.
Название: Non-Thermal Processing Of Foods ISBN: 113803584X ISBN-13(EAN): 9781138035843 Издательство: Taylor&Francis Рейтинг: Цена: 178640.00 T Наличие на складе: Есть у поставщика Поставка под заказ. Описание:
This book presents the latest developments in the area of non-thermal preservation of foods and covers various topics such as high-pressure processing, pulsed electric field processing, pulsed light processing, ozone processing, electron beam processing, pulsed magnetic field, ultrasonics, and plasma processing. Non-thermal Processing of Foods discusses the use of non-thermal processing on commodities such as fruits and vegetables, cereal products, meat, fish and poultry, and milk and milk products.
Features:
Provides latest information regarding the use of non-thermal processing of food products
Provides information about most of the non-thermal technologies available for food processing
Covers food products such as fruits and vegetables, cereal products, meat, fish and poultry, and milk and milk products
Discusses the packaging requirements for foods processed with non-thermal techniques
The effects of non-thermal processing on vital food components, enzymes and microorganisms is also discussed. Safety aspects and packaging requirements for non-thermal processed foods are also presented. Rounding out coverage of this technology are chapters that cover commercialization, regulatory issues and consumer acceptance of foods processed with non-thermal techniques. The future trends of non-thermal processing are also investigated.
Food scientists and food engineers, food regulatory agencies, food industry personnel and academia (including graduate students) will find valuable information in this book. Food product developers and food processors will also benefit from this book.
Innovative Thermal and Non-Thermal Processing, Bioacessibility and Bioavailability of Nutrients and Bioactive Compounds presents the implications of conventional and innovative processing on the nutritional and health aspects of food products.
The first section of the book provides an introduction to the relationship between gastronomic science, nutrition, and food science in the development of healthy products and introduces the most commonly used conventional and innovative approaches to preserve foods and extract valuable compounds.
The second section of the book - processing, bioavailability and bioaccessibility of macronutrients - describes how processing affects bioavailability and bioaccessibility of lipids, particularly fatty acids, protein and amino acids, and carbohydrates.
The third section - processing, bioavailability and bioaccessibility of micronutrients - describes how processing affects bioavailability and bioaccessibility of minerals, water-soluble vitamins, and fat soluble vitamins.
The fourth and final section - processing, bioavailability and bioaccessibility of bioactive compounds - describes how processing (conventional and non-conventional) is affecting to bioavailability and bioaccessibility of bioactive sulphur compounds, polyphenols, flavonoids, and bioactive peptides.
This indispensable resource is designed for both academics and food industry professional focused on new functional food product development.
Presents the implications of conventional and innovative processing on the nutritional and health aspects of food products
Introduces the most commonly used conventional and innovative approaches to preserve foods and extract valuable compounds
Explains how processing (conventional and non-conventional) is affecting to bioavailability and bioaccessibility of bioactive sulphur compounds, polyphenols, flavonoids, and bioactive peptides
Автор: Dash Kshirod Kumar, Chakraborty Sourav Название: Food Processing: Advances in Non-Thermal Technologies ISBN: 0367756102 ISBN-13(EAN): 9780367756109 Издательство: Taylor&Francis Рейтинг: Цена: 117390.00 T Наличие на складе: Есть у поставщика Поставка под заказ. Описание: This volume covers the different non-thermal processing technologies such as high-pressure processing, ultrasound, ohmic heating, pulse electric field, pulse light, membrane processing, cryogenic freezing, nanofiltration, and cold plasma processing technologies, with a focus on both fundamentals and on recent advances.
Автор: Edited By Kshirod Kumar Dash, Sourav Chakraborty Название: Food Processing: Advances in Thermal and Non-Thermal Technologies, Two Volume Set ISBN: 0367756188 ISBN-13(EAN): 9780367756185 Издательство: Taylor&Francis Рейтинг: Цена: 193950.00 T Наличие на складе: Невозможна поставка. Описание: Advances in thermal and non-thermal food processing set aims to discuss emerging trends based on the future scope and challenges and to explain uncertain challenges in food processing including common and conventional methods including mathematical modeling and numerical simulations.
Автор: S. Donald Holdsworth; Ricardo Simpson Название: Thermal Processing of Packaged Foods ISBN: 1489999906 ISBN-13(EAN): 9781489999900 Издательство: Springer Рейтинг: Цена: 156720.00 T Наличие на складе: Есть у поставщика Поставка под заказ. Описание: A fully revised and updated edition of a hugely practical work. Unlike other texts on thermal processing, which cover the technology of the subject, the unique emphasis of this text is on processing engineering and its relation to the safety of processed foods products.
Автор: Jafari, Seid Mahdi Название: Emerging Thermal Processes In The Food Industry ISBN: 0128221070 ISBN-13(EAN): 9780128221075 Издательство: Elsevier Science Рейтинг: Цена: 230190.00 T Наличие на складе: Есть у поставщика Поставка под заказ. Описание: 1881 Nearly a generation has passed since the War Between the States. The atrocities of war have changed some men for the worse and set John Channing, a war veteran, on the path of being one of the most feared and notorious outlaws the west has ever seen. The Channing Gang makes a name for themselves, cutting a swath of violence westward until Channing meets Rebekah Wallace, the daughter of a preacher, as they seek to start a new church in a burgeoning New Mexico town. Channing is forced to examine his life and chooses a new path, but his former gang and the towns mayor have other ideas. As events escalate, the former outlaw has his faith severely
Автор: Jafari, Seid Mahdi Название: Thermal Processing Of Food Products By Steam And Hot Water ISBN: 012818616X ISBN-13(EAN): 9780128186169 Издательство: Elsevier Science Рейтинг: Цена: 174050.00 T Наличие на складе: Есть у поставщика Поставка под заказ. Описание: My experience as a State Correction Officer inside New Yorks Prisons. As you read Paul Harringtons day-to-day and month-to-month experiences within the states prison system, you will see a broken system one that is full of loopholes, lies, cover-ups and corruption. This system is full of daily violence and numerous officers are injured by violent inmates. Each officer has their unique view of the prison system. Here, Harrington wishes to share his perspective of how different administrations created changes in the daily operations at Fishkill Correctional Facility, where he was stationed after a 15-month stint at Sing Sing. Not every day was
Автор: Maria Margarida Cortez Vieira; Peter Ho Название: Experiments in Unit Operations and Processing of Foods ISBN: 0387335137 ISBN-13(EAN): 9780387335131 Издательство: Springer Рейтинг: Цена: 113190.00 T Наличие на складе: Есть у поставщика Поставка под заказ. Описание: In chemical engineering and related fields, a unit operation is a basic step in a process. For example in milk processing, homogenization, pasteurization, chilling, and packaging are each unit operations which are connected to create the overall process. A process may have many unit operations to obtain the desired product.
Автор: Maria Margarida Cortez Vieira; Peter Ho Название: Experiments in Unit Operations and Processing of Foods ISBN: 1441941363 ISBN-13(EAN): 9781441941367 Издательство: Springer Рейтинг: Цена: 95770.00 T Наличие на складе: Есть у поставщика Поставка под заказ. Описание: In chemical engineering and related fields, a unit operation is a basic step in a process. For example in milk processing, homogenization, pasteurization, chilling, and packaging are each unit operations which are connected to create the overall process. A process may have many unit operations to obtain the desired product.
Автор: Arthur A. Teixeira; Charles F. Shoemaker Название: Computerized Food Processing Operations ISBN: 1461358477 ISBN-13(EAN): 9781461358473 Издательство: Springer Рейтинг: Цена: 46570.00 T Наличие на складе: Есть у поставщика Поставка под заказ. Описание: This book is designed to explain and illustrate how food processing op- erations can be made more efficient and profitable through the application of computers in the laboratory, pilot plant, and production plant floor of industrial food processing plants.
Автор: Jafari, Seid Mahdi Название: Engineering Principles Of Unit Operations In Food Processing ISBN: 0128184736 ISBN-13(EAN): 9780128184738 Издательство: Elsevier Science Рейтинг: Цена: 220090.00 T Наличие на складе: Есть у поставщика Поставка под заказ. Описание: Engineering Principles of Unit Operations in Food Processing, a volume in the Woodhead Publishing Series, In Unit Operations and Processing Equipment in the Food Industry series, presents basic principles of food engineering with an emphasis on unit operations, such as heat transfer, mass transfer and fluid mechanics.
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