Enzymes in Fruit and Vegetable Processing, Bayindirli, Alev
Автор: Edited By Megh R. Goyal, Faizan Ahmad Название: Quality control in fruit and vegetable processing : ISBN: 1774911183 ISBN-13(EAN): 9781774911181 Издательство: Taylor&Francis Рейтинг: Цена: 133730.00 T Наличие на складе: Есть у поставщика Поставка под заказ. Описание: Shows the use of nonthermal technologies for improving quality and safety of fruits and vegetables, such as microwave, ultrasound, gamma irradiation, pulsed light, hurdle technology. Also looks at preservation strategies (osmotic dehydration, ultrasound- and ultrasound-assisted osmotic dehydration, nanoemulsions, engineered nanomaterials).
Автор: Gupta, Monoj Название: Practical Guide to Vegetable Oil Processing ISBN: 1630670502 ISBN-13(EAN): 9781630670504 Издательство: Elsevier Science Рейтинг: Цена: 165070.00 T Наличие на складе: Есть у поставщика Поставка под заказ. Описание:
Practical Guide to Vegetable Oil Processing, Second Edition, includes an up-to-date summary of the basic principles of edible oil refining, processing, and deodorizing, serving as a hands-on training manual for chemists, engineers, and managers new to the industry.
The 15-chapter book includes current information on the bleaching of green oils and coconut oil, quality requirements for frying oil applications, and more. Written for the non-chemist new to the industry, the book makes it simple to apply these important concepts for the edible oil industry.
Автор: Farr, Walter Название: Green Vegetable Oil Processing ISBN: 0128102160 ISBN-13(EAN): 9780128102169 Издательство: Elsevier Science Рейтинг: Цена: 102180.00 T Наличие на складе: Есть у поставщика Поставка под заказ. Описание: Alternative green food processing technologies have gained much technical and industrial attention in recent years as a potential means of reducing costs and promoting consumer awareness of corporate environmental responsibility. However, utilizing green principles is now becoming an effective business approach to enhance vegetable oil processing profitability. Two years have passed since the first edition of Green Vegetable Oil Processing was published. The Revised First Edition includes much of the content of the first edition, but incorporates updated data, details, images, figures, and captions. This book addresses alternative green technologies at various stages of oilseed and vegetable oil processing. This includes oil extraction technologies such as expeller, aqueous and supercritical methods, and green modifications of conventional unit operations such as degumming, refining, bleaching, hydrogenation, winterizing/dewaxing, fractionation, and deodorization. While most chapters describe soy oil processing, the techniques described equally applicable to oils and fats in general.
Автор: Salunkhe, D. K. Kadam, S. S. Название: Handbook of vegetable science and technology ISBN: 0367400561 ISBN-13(EAN): 9780367400569 Издательство: Taylor&Francis Рейтинг: Цена: 65320.00 T Наличие на складе: Есть у поставщика Поставка под заказ. Описание: "Furnishes exhaustive, single-source coverage of the production and postharvest technology of more than 70 major and minor vegetables grown in tropical, subtropical, and temperate regions throughout the world. Provides comparative data for each vegetable presented. "
Автор: Ramadan Hassanien Название: Bioactive Phytochemicals from Vegetable Oil and Oilseed Processing By-products ISBN: 3030913805 ISBN-13(EAN): 9783030913809 Издательство: Springer Рейтинг: Цена: 260870.00 T Наличие на складе: Есть у поставщика Поставка под заказ. Описание: This book comprehensively reviews the phytochemistry, functional properties, and health-promoting effects of bioactive compounds found in oil processing by-products, and it also explores the food and non-food applications of these by-products. Several oilseeds, vegetables, and fruits are cultivated for their oils and fats, wherein the oil extraction industry generates a huge amount of waste (meal or cake). The valorisation of this waste would be very beneficial not only from the economic and environmental perspectives, but also for the potential applications in food, cosmetics and pharmaceutical industries, in which phytochemicals derived from vegetable oil and oilseed processing by-products play an important role in, for instance, extending the shelf life of several products and providing added-value properties with their antioxidant and antimicrobial properties. In this work, expert contributors discuss about the added-value of biowaste from common and non-traditional vegetable oils and oilseeds processing, as well as fruit oils processing, and offer an extensive overview of the different bioactive compounds found in extracts from oil processing by-products and their chemical composition. The book also collects several examples in which oil processing by-products are integrated into industrial activities such as food production, livestock production and in pharmaceutical and cosmetics industries. Professionals and scholars alike interested in the recycling of agro-industrial wastes derived from vegetable oil and oilseed processing by-products will find this book a handy reference tool.
Автор: Salunkhe, D. K. Название: Handbook of Vegetable Science and Technology ISBN: 0824701054 ISBN-13(EAN): 9780824701055 Издательство: Taylor&Francis Рейтинг: Цена: 377690.00 T Наличие на складе: Нет в наличии.
Название: Enzymes in Food and Beverage Processing ISBN: 1138894176 ISBN-13(EAN): 9781138894174 Издательство: Taylor&Francis Рейтинг: Цена: 91860.00 T Наличие на складе: Есть у поставщика Поставка под заказ. Описание: In addition to introducing the basic concepts and fundamental principles of enzymes, this comprehensive book on the use of enzymes in bioprocessing of food and beverages production covers development of novel enzymes with desired properties and functions for use in food industries.
Автор: Binod Parameswaran; Sunita Varjani; Sindhu Raveend Название: Green Bio-processes ISBN: 9811332622 ISBN-13(EAN): 9789811332623 Издательство: Springer Рейтинг: Цена: 121110.00 T Наличие на складе: Поставка под заказ. Описание: This volume discusses recent advancements to the age old practice of using microbial enzymes in the preparation of food. Written by leading experts in the field, it discusses novel enzymes and their applications in the industrial preparation of food to improve taste and texture, while reducing cost and increasing consistency. This book will be of interest to both researchers and students working in food technology.
Автор: Garcia-Vaquero, Marco Название: Sourdough Innovations ISBN: 0367674971 ISBN-13(EAN): 9780367674977 Издательство: Taylor&Francis Рейтинг: Цена: 173530.00 T Наличие на складе: Есть у поставщика Поставка под заказ.
Автор: Berk, Zeki Название: Citrus Fruit Processing ISBN: 0128031336 ISBN-13(EAN): 9780128031339 Издательство: Elsevier Science Рейтинг: Цена: 123520.00 T Наличие на складе: Есть у поставщика Поставка под заказ. Описание:
Citrus Fruit Processing offers a thorough examination of citrus--from its physiology and production to its processing, including packaging and by-product processing. Beginning with foundational information on agricultural practices, biology, and harvesting, Citrus Fruit Processing goes on to describe processing in the context of single-strength juices, concentrated juices, preserves, and nutrition. New technologies are constantly emerging in food processing, and citrus processing is no different. This book provides researchers with much-needed information on these technologies, including state-of-the-art methodologies, all in one volume.
Автор: Jasper Woodroof Название: Commercial Fruit Processing ISBN: 9401173877 ISBN-13(EAN): 9789401173872 Издательство: Springer Рейтинг: Цена: 46570.00 T Наличие на складе: Есть у поставщика Поставка под заказ. Описание: - use of fewer additives containing sodium, spices, artificial colors and flavors, and energy - continued use of fruits in cereals, salads, cakes, pies, and other com- binations, as a source of minerals, vitamins, fiber, and natural flavors and colors An important recent innovation is low-moisture processing, in which fruit, with no added sugar, preservative, or carrier, is converted into convenient dehydrated forms. Development of this technology has been stimulated by high transportation rates, improvements in technology, and revolutionary new packages. In addition to raisins, prunes, and dehy- drated apples, pears, peaches, and apricots, bananas are available in flakes, slices, and granules; pineapple and other tropical fruits also are available in new forms. Another low-moisture product is apple fiber sol- ids, consisting of cell wall material (cellulose, hemicellulose, lignin, and pectin) and apple sugars. Low-moisture forms of other fruits are becom- mg more common. Commercial Fruit Processing is a companion volume to Commercial Vegetable Processing, also edited by B. S. Luh and J. G. Woodroof; both are being updated and revised simultaneously. Grateful acknowledgments and thanks go to contributors who wrote in their own area of expertise on commercial fruit processing. Credit also goes to more than a dozen commercial companies and individuals who supplied photographs, charts, tables, and data from commercial opera- tions. Thanks also to Ann Autry who typed, corrected, and edited the manu- script; and to Naomi C. Woodroof, my wife, for assisting in research.
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