Автор: Milda E. Embuscado, Kerry C. Huber Название: Edible Films and Coatings for Food Applications ISBN: 0387928235 ISBN-13(EAN): 9780387928234 Издательство: Springer Рейтинг: Цена: 65210.00 T Наличие на складе: Есть Описание: Edible films and coatings play an important role in the quality, safety, transportation, storage, and display of a wide range of fresh and processed foods. Edible
films and coatings, while preventing moisture loss and maintaining quality, prevent spoilage and microbial contamination of foods. The edible film and coating industry is now a multimillion
dollar industry.
Less than $1 million in 1999, the market has grown to more than $100 million and is expected to grow to $350 million by 2008, according to James Rossman of
Rossman Consulting. Pharmaceutical and consumer products have been responsible for the tremendous increase. This growth has produced an enormous amount of scientific articles,
patents, and research projects undertaken by members of the food industry, academia, and research institutions.
"Edible Films and Coatings for Food Applications" brings
together this vast wealth of scientific knowledge in a systematically organized volume. It examines the science, application, function, and market for edible films and coatings.
Автор: Pereira, Camila Название: Thermodynamics of Phase Equilibria in Food Engineering ISBN: 0128115564 ISBN-13(EAN): 9780128115565 Издательство: Elsevier Science Рейтинг: Цена: 153830.00 T Наличие на складе: Есть у поставщика Поставка под заказ. Описание: Thermodynamics of Phase Equilibria in Food Engineering is the definitive book on thermodynamics of equilibrium applied to food engineering. Food is a complex matrix consisting of different groups of compounds divided into macronutrients (lipids, carbohydrates, and proteins), and micronutrients (vitamins, minerals, and phytochemicals). The quality characteristics of food products associated with the sensorial, physical and microbiological attributes are directly related to the thermodynamic properties of specific compounds and complexes that are formed during processing or by the action of diverse interventions, such as the environment, biochemical reactions, and others. In addition, in obtaining bioactive substances using separation processes, the knowledge of phase equilibria of food systems is essential to provide an efficient separation, with a low cost in the process and high selectivity in the recovery of the desired component. . . This book combines theory and application of phase equilibria data of systems containing food compounds to help food engineers and researchers to solve complex problems found in food processing. It provides support to researchers from academia and industry to better understand the behavior of food materials in the face of processing effects, and to develop ways to improve the quality of the food products.
Автор: Ali, Eaqub Название: Preparation and Processing of Religious and Cultural Foods ISBN: 0081018924 ISBN-13(EAN): 9780081018927 Издательство: Elsevier Science Рейтинг: Цена: 207730.00 T Наличие на складе: Есть у поставщика Поставка под заказ. Описание: Preparation and Processing of Religious and Cultural Foods covers the production and processing of foods from major religions, focusing on the intersection of religion, science and cultural perceptions in the production and processing of modern religious and vegetarian foods. Quality control and authentication technologies are looked at in-depth, while nutrition, antioxidants, aging, hygiene and other long-term health factors are presented from a scientific standpoint. Bringing together the top scientific researchers on this essential topic of importance to a huge percentage of the world’s population, this book is ideal for food company innovation and R&D managers, producers and processers of religious foods. Religious groups have often been slow in implementing recent science and technology breakthroughs employed in the preparation, processing and packaging of various foods. This book provides a culturally sensitive coverage of these areas with an aim to encourage advancement.
Название: Nutritional biochemistry ISBN: 1771881453 ISBN-13(EAN): 9781771881456 Издательство: Taylor&Francis Рейтинг: Цена: 122490.00 T Наличие на складе: Есть у поставщика Поставка под заказ. Описание: This title includes a number of Open Access chapters. Collected in this research compendium are recent studies within each of these topics. Each chapter contributes to a well-rounded and up-to-date picture of nutritional biochemistry. Appropriate for graduate-level and post-doctorate students, this book will stimulate further study into this important field of research.
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: Whole Grains ISBN: 0815382421 ISBN-13(EAN): 9780815382423 Издательство: Taylor&Francis Рейтинг: Цена: 183750.00 T Наличие на складе: Есть у поставщика Поставка под заказ. Описание: At present, globally, whole grain products are emerging in the market due to the increased consumer`s desire for health-promoting foods. Whole Grains: Processing, Product Development and Nutritoinal Aspects is the first of its kind focusing on whole grain processing and product development of individual grain in its whole form.
Автор: Cavicchi, Alessio Название: Case Studies in the Traditional Food Sector ISBN: 0081010079 ISBN-13(EAN): 9780081010075 Издательство: Elsevier Science Рейтинг: Цена: 132500.00 T Наличие на складе: Поставка под заказ. Описание:
Consumer Science and Strategic Marketing: Case Studies in the Traditional Food Sector aims to close the gap between academic researchers and industry professionals through real world scenarios and field-based research. The book explores how consumer and sensory science has been implemented in the food industry for achieving the following strategic aims: rejuvenating product image, shaping new market places, achieving market differentiation and geographical diffusion, achieving customer loyalty, promoting traditional features of the product and defining product positioning in competitive environment.
There is an emerging demand from food industry professionals and undergraduate and postgraduate students who attend business and agricultural studies courses who want to gain practical information through real cases and field-based research. This book aims to answer the following questions, amongst others: How research in the field of consumer science became relevant for marketing strategies?, Which tangible economic and financial outcomes have been obtained by the joint work of sensory scientists, researchers in marketing field and food business professionals?, and which communication methods and practices have been relevant to make the most of R&D in the food industry?
Through case studies, successful examples and practices are provided, with newer inputs for further theoretical investigation given. Both current and future professionals in the food industry will gain insights that can be used in their business environment.
Автор: Kosseva, Maria Название: Food Industry Wastes ISBN: 0128171219 ISBN-13(EAN): 9780128171219 Издательство: Elsevier Science Рейтинг: Цена: 132500.00 T Наличие на складе: Есть у поставщика Поставка под заказ. Описание:
Food Industry Wastes: Assessment and Recuperation of Commodities, Second Edition presents a multidisciplinary view of the latest scientific and economic approaches to food waste management, novel technologies and treatment, their evaluation and assessment. It evaluates and synthesizes knowledge in the areas of food waste management, processing technologies, environmental assessment, and wastewater cleaning. Containing numerous case studies, this book presents food waste valorization via emerging chemical, physical, and biological methods developed for treatment and product recovery.
This new edition addresses not only recycling trends but also innovative strategies for food waste prevention. The economic assessments of food waste prevention efforts in different countries are also explored. This bookillustrates the emerging environmental technologies that are suitable for the development of both sustainability of the food systems and a sustainable economy. So, this volume is a valuable resource for students and professionals including food scientists, bio/process engineers, waste managers, environmental scientists, policymakers, and food chain supervisors.
Provides guidance on current regulations for food process waste and disposal practices
Highlights novel developments needed in policy making for the reduction of food waste
Raises awareness of the sustainable food waste management techniques and their appraisal through Life Cycle Assessment
Explores options for reducing food loss and waste along the entire food supply chain.
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
This book is focused on the expansive and highly demanding subject of Food Industry "Technical & Quality Management." As the world's most vital industry "Food Production" is complex, multifaceted and continuously scrutinised. Food scares and product recalls, on national and international scales, demonstrate the persistent challenge to identify, monitor and control all hazards, and also address the increasing criminal threats of Food Fraud, Adulteration & Intentional Contamination.
With the benefit of unique perspectives gained by working across Quality, Technical and Operations Management roles at all levels within the food industry, Swainson's Handbook of Technical and Quality Management considers the very diverse remits and particular challenges of those working to assure product Quality, Safety and Legality in the sector.
This book provides insights and guidance on the "Applied Practice" of Industrial Quality and Technical Management, written from the perspective of the industry practitioner. "Knowing what to do is half of the challenge, but being able to then make it happen is crucial" - a fact which is often less well considered in food sector information resources.
Split into two sections, the book first reviews generic aspects of Food Quality and Technical Management activities with particular regard to: Food Sector Challenges and the Role of Technical and Quality Management; Defining Technical and Quality Standards; The Food Safety and Quality Management System; Raw Materials and Packaging Supplier Control; Site Standards; Product Control and HACCP Considerations; Operations and Process Control; Personnel Control; Audits; Non-Conformance, Recall & Crisis Management; Managing the Technical Department.
In the second part of the book Guest Authors share their expertise on a range of specialist topics, providing significant breadth and depth to the content which includes: Review of Third party audit schemes; Insights into supplying supermarkets with regard to good technical and quality management practices; Enforcement authority perspectives on the food manufacturing sector. Also covered are the specific sector challenges of food quality and safety assurance in Fruit and vegetables; Herbs and spices, Cereals, Baked products, Canning and "Cook - Chill" Ready Meals, Soups and Sauces.
Compiled expertise of food sector specialists with extensive industrial experience.
Edited by an industry and academic expert with over 25 years experience of technical and quality management in the food sector.
Contains Technical and Quality Management information that is relevant to a wide range of sectors in the food industry.
Also examines Technical and Quality Management practice in specific food applications and reviews relevant compliance standards.
Автор: Suzanne Nielsen Название: Food Analysis Laboratory Manual ISBN: 3319441256 ISBN-13(EAN): 9783319441252 Издательство: Springer Рейтинг: Цена: 60550.00 T Наличие на складе: Поставка под заказ. Описание: This third edition laboratory manual was written to accompany Food Analysis, Fifth Edition, by the same author. New to this third edition of the laboratory manual are four introductory chapters that complement both the textbook chapters and the laboratory exercises.
Автор: Barbosa-Canovas Название: Water Activity in Foods: Fundamentals and Applicat ions ISBN: 1118768310 ISBN-13(EAN): 9781118768310 Издательство: Wiley Рейтинг: Цена: 210090.00 T Наличие на складе: Поставка под заказ. Описание:
This second edition of Water Activity in Foods furnishes those working within food manufacturing, quality control, and safety with a newly revised guide to water activity and its role in the preservation and processing of food items. With clear, instructional prose and illustrations, the book's international team of contributors break down the essential principles of water activity and water-food interactions, delineating water's crucial impact upon attributes such as flavor, appearance, texture, and shelf life.
The updated and expanded second edition continues to offer an authoritative overview of the subject, while also broadening its scope to include six newly written chapters covering the latest developments in water activity research. Exploring topics ranging from deliquescence to crispness, these insightful new inclusions complement existing content that has been refreshed and reconfigured to support the food industry of today.
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