Автор: Mohammad Shafiur Rahman Название: Handbook Of Food Preservation 3E ISBN: 1498740480 ISBN-13(EAN): 9781498740487 Издательство: Taylor&Francis Рейтинг: Цена: 224570.00 T Наличие на складе: Нет в наличии. Описание:
The processing of food is no longer simple or straightforward, but is now a highly inter-disciplinary science. A number of new techniques have developed to extend shelf-life, minimize risk, protect the environment, and improve functional, sensory, and nutritional properties. Since 1999 when the first edition of this book was published, it has facilitated readers' understanding of the methods, technology, and science involved in the manipulation of conventional and newer sophisticated food preservation methods.
The Third Edition of the Handbook of Food Preservation provides a basic background in postharvest technology for foods of plant and animal origin, presenting preservation technology of minimally processed foods and hurdle technology or combined methods of preservation. Each chapter compiles the mode of food preservation, basic terminologies, and sequential steps of treatments, including types of equipment required. In addition, chapters present how preservation method affects the products, reaction kinetics and selected prediction models related to food stability, what conditions need be applied for best quality and safety, and applications of these preservation methods in different food products. This book emphasizes practical, cost-effective, and safe strategies for implementing preservation techniques for wide varieties of food products.
Features:
Includes extensive overview on the postharvest handling and treatments for foods of plants and animal origin
Describes comprehensive preservation methods using chemicals and microbes, such as fermentation, antimicrobials, antioxidants, pH-lowering, and nitrite
Explains comprehensive preservation by controlling of water, structure and atmosphere, such as water activity, glass transition, state diagram, drying, smoking, edible coating, encapsulation and controlled release
Describes preservation methods using conventional heat and other forms of energy, such as microwave, ultrasound, ohmic heating, light, irradiation, pulsed electric field, high pressure, and magnetic field
Revised, updated, and expanded with 18 new chapters, the Handbook of Food Preservation, Third Edition, remains the definitive resource on food preservation and is useful for practicing industrial and academic food scientists, technologists, and engineers.
Название: Handbook Of Drying Of Vegetables & ISBN: 1498753868 ISBN-13(EAN): 9781498753869 Издательство: Taylor&Francis Рейтинг: Цена: 183750.00 T Наличие на складе: Есть у поставщика Поставка под заказ. Описание:
This handbook provides a comprehensive overview of the processes and technologies in drying of vegetables and vegetable products. The Handbook of Drying of Vegetables and Vegetable Products discusses various technologies such as hot airflow drying, freeze drying, solar drying, microwave drying, radio frequency drying, infrared radiation drying, ultrasound assisted drying, and smart drying. The book's chapters are clustered around major themes including drying processes and technologies, drying of specific vegetable products, properties during vegetable drying, and modeling, measurements, packaging & safety.
Specifically, the book covers drying of different parts and types of vegetables such as mushrooms and herbs; changes to the properties of pigments, nutrients, and texture during drying process; dried products storage; nondestructive measurement and monitoring of moisture and morphological changes during vegetable drying; novel packaging; and computational fluid dynamics.
Автор: Atlas, Ronald M. Название: The Handbook of Microbiological Media for the Examination of Food ISBN: 0367391325 ISBN-13(EAN): 9780367391324 Издательство: Taylor&Francis Рейтинг: Цена: 65320.00 T Наличие на складе: Есть у поставщика Поставка под заказ. Описание:
Responding to an estimated 14 million cases of food-borne disease that occur every year in the United States alone, the Food and Drug Administration and US Department of Agriculture have begun implementing new regulations and guidance for the microbial testing of foods. Similarly, Europe and other regions are implementing stricter oversight, as foodborne pathogens that cause deadly diseases such as e. coli 0157: H7 have raised the stakes everywhere. Food safety scientists have acted on this growing public health risk by developing improved media for the cultivation of bacteria, fungi, and viruses, much of it geared toward specific rapid detection.
Reflecting the development of these new media and the latest FDA recommendations, the second edition of the Handbook of Microbiological Media for the Examination of Foodprovides an essential resource for anyone involved with the monitoring of both food production and post-production quality control.
Organized alphabetically by medium, the expanded edition of this highly respected handbookincludes -
- Descriptions of nearly 1,400 media including those recommended by the FDA, as well as media used elsewhere in the world
- Concise and lucid instructions for the preparation and uses of each of the media
- Cross-referenced indexing that allows the media to be found by name or specific microorganism of interest
- Descriptions of expected results as they apply to microorganisms of importance for the examination of foods
- Common synonyms for the various media and listings of compositions, so that alternate media an be effectively employed when needed
Compiled by Ronald M. Atlas, a world-renowned researcher and author known for his pioneering work in pathogen detection, the Handbook of Microbiological Media for the Examination of Food, Second Edition, provides microbiologists with an essential tool for safeguarding public health.
Fermented food can be produced with inexpensive ingredients and simple techniques and makes a significant contribution to the human diet, especially in rural households and village communities worldwide. Progress in the biological and microbiological sciences involved in the manufacture of these foods has led to commercialization and heightened interest among scientists and food processors. Handbook of Animal-Based Fermented Food and Beverage Technology, Second Edition is an up-to-date reference exploring the history, microorganisms, quality assurance, and manufacture of fermented food products derived from animal sources.
The book begins by describing fermented animal product manufacturing and then supplies a detailed exploration of a range of topics including:
Dairy starter cultures, microorganisms, leuconostoc and its use in dairy technology, and the production of biopreservatives
Exopolysaccharides and fermentation ecosystems
Fermented milk, koumiss, laban, yogurt, and sour cream
Meat products, including ham, salami, sausages, and Turkish pastirma
Malaysian and Indonesian fermented fish products
Probiotics and fermented products, including the technological aspects and benefits of cheese as a probiotic carrier
Fermented food products play a critical role in cultural identity, local economy, and gastronomical delight. With contributions from over 60 experts from more than 20 countries, the book is an essential reference distilling the most critical information on this food sector.
Название: CRC Handbook of Foodborne Diseases of Biological Origin ISBN: 0367246686 ISBN-13(EAN): 9780367246686 Издательство: Taylor&Francis Рейтинг: Цена: 204160.00 T Наличие на складе: Невозможна поставка. Описание: First published in 1983: This handbook provides an overview of different biological agents and important toxins that may cause diseases on ingestion with food or water.
Название: Fenaroli`s Handbook of Flavor Ingredients ISBN: 0367262959 ISBN-13(EAN): 9780367262952 Издательство: Taylor&Francis Рейтинг: Цена: 178640.00 T Наличие на складе: Нет в наличии. Описание: First published in 1995: This edition of Fenaroli's Handbook of Flavor Ingredients brings together regulatory citations, FEMA numbers, Substance names and common synonyms, specifications (such as the GRAS classification by FEMA), natural sources, and permitted use levels in food into a convenient and easy-to-use reference set.
Автор: Robert P. Wilson Название: Revival: Handbook of Nutrient Requirements of Finfish (1991) ISBN: 1138560006 ISBN-13(EAN): 9781138560000 Издательство: Taylor&Francis Рейтинг: Цена: 34700.00 T Наличие на складе: Есть у поставщика Поставка под заказ. Описание: A one-of-a-kind book for researchers interested in finfish nutrition. Handbook of Nutrient Requirements of Finfish provides a summary of qualitative and quantitative nutrient requirements for almost all cultured finfish for which a significant amount of nutritional information now exists.
Название: Nanotechnology ISBN: 0815362544 ISBN-13(EAN): 9780815362548 Издательство: Taylor&Francis Рейтинг: Цена: 193950.00 T Наличие на складе: Есть у поставщика Поставка под заказ. Описание: Today we find the applications of nanotechnology in all spheres of life. Nanotechnology: Therapeutic, Nutraceutical and Cosmetic Advances discusses recent advances in the field, particularly with therapeutics, nutraceuticals and cosmetic sciences.
Название: Handbook on Spray Drying Applications for Food Industries ISBN: 0815362455 ISBN-13(EAN): 9780815362456 Издательство: Taylor&Francis Рейтинг: Цена: 255200.00 T Наличие на складе: Нет в наличии. Описание: Spray drying is a mechanical process by which materials in liquid form are converted into solid form such as powders. This book will help food engineers optimize the processing conditions, identify challenges faced during spray drying processes, and provide solutions for drying sticky food products. It also deals with quality and safety aspects.
Автор: Wilson Название: Handbook of Nutrient Requirements of Finfish (1991) ISBN: 1138105864 ISBN-13(EAN): 9781138105867 Издательство: Taylor&Francis Рейтинг: Цена: 132710.00 T Наличие на складе: Есть у поставщика Поставка под заказ. Описание: A one-of-a-kind book for researchers interested in finfish nutrition. Handbook of Nutrient Requirements of Finfish provides a summary of qualitative and quantitative nutrient requirements for almost all cultured finfish for which a significant amount of nutritional information now exists.
Автор: Pelle Edward, Chase Barry Название: Handbook of Skin Anti-Aging Theories for Cosmetic Formulation Development ISBN: 0820601845 ISBN-13(EAN): 9780820601847 Издательство: Mare Nostrum (Eurospan) Рейтинг: Цена: 127510.00 T Наличие на складе: Есть у поставщика Поставка под заказ. Описание: The new 9th edition of Harry's Cosmeticology is available as a three-volume set containing over 2,600 pages of new information on the recent changes in the cosmetic and personal care industry. Chemical Publishing is now offering key parts of the title for those interested in a particular subject area covered in the book with a new line of ‘Focus Books’ for this purpose. Each Focus Book contains a series of selected chapters that can be used as a reference guide for a particular subject area. This book focuses on Part 5: Skin Anti-Aging Theories for Cosmetic Formulation Development..
Автор: Varzakas Theodoros Название: Food Engineering Handbook ISBN: 1482261669 ISBN-13(EAN): 9781482261660 Издательство: Taylor&Francis Рейтинг: Цена: 193950.00 T Наличие на складе: Есть у поставщика Поставка под заказ. Описание:
Food Engineering Handbook: Food Process Engineering addresses the basic and applied principles of food engineeringmethods used in food processing operations around the world. Combining theory with a practical, hands-on approach, this book examines the thermophysical properties and modeling of selectedprocesses such as chilling, freezing, and dehydration. A complement to Food Engineering Handbook: Food Engineering Fundamentals, this text:
Discusses size reduction, mixing, emulsion, and encapsulation
Provides case studies of solid-liquid and supercritical fluid extraction
Explores fermentation, enzymes, fluidized-bed drying, and more
Presenting cutting-edge information on new and emerging food engineering processes, Food Engineering Handbook: Food Process Engineering is an essential reference on the modeling, quality, safety, and technologies associated with food processing operations today.
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