Handbook of Pineapple Technology - Production, Post harvest Science, Processing and Nutrition, Lobo

Автор: Nehra, Manju Gahlawat, Suresh Kumar Grover, Nishant (chaudhary Devi Lal University)
Название: Craft beers
ISBN: 1032272562 ISBN-13(EAN): 9781032272566
Издательство: Taylor&Francis
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Цена: 54090.00 T
Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: This book covers the history of beer, compositional analysis, different beer styles, brewing process of craft beers, fortification patterns and nutritional analysis including antioxidant profiles. It explains the fortification of beers, emphasising raw materials, processes and compositional aspects.

Автор: Gull, Amir
Название: Handbook of Plum Fruit
ISBN: 1032062428 ISBN-13(EAN): 9781032062426
Издательство: Taylor&Francis
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Цена: 183750.00 T
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Автор: Salunkhe, D. K.
Название: Handbook of Vegetable Science and Technology
ISBN: 0824701054 ISBN-13(EAN): 9780824701055
Издательство: Taylor&Francis
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Цена: 377690.00 T
Наличие на складе: Нет в наличии.

Название: Handbook on Spray Drying Applications for Food Industries
ISBN: 0815362455 ISBN-13(EAN): 9780815362456
Издательство: Taylor&Francis
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Цена: 255200.00 T
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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: Anandharamakrishnan
Название: Handbook of Millets - Processing, Quality, and Nutrition Status
ISBN: 9811672261 ISBN-13(EAN): 9789811672262
Издательство: Springer
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Цена: 167700.00 T
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Название: Whole Grains
ISBN: 0815382421 ISBN-13(EAN): 9780815382423
Издательство: Taylor&Francis
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Цена: 183750.00 T
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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: Saravacos, George, Kostaropoulos, Athanasios E.
Название: Handbook of Food Processing Equipment
ISBN: 3319250183 ISBN-13(EAN): 9783319250182
Издательство: Springer
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Цена: 167700.00 T
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Описание: This text covers the design of food processing equipment based on key unit operations, such as heating, cooling, and drying. In addition, mechanical processing operations such as separations, transport, storage, and packaging of food materials, as well as an introduction to food processes and food processing plants are discussed. Handbook of Food Processing Equipment is an essential reference for food engineers and food technologists working in the food process industries, as well as for designers of process plants.

The book also serves as a basic reference for food process engineering students.The chapters cover engineering and economic issues for all important steps in food processing. This research is based on the physical properties of food, the analytical expressions of transport phenomena, and the description of typical equipment used in food processing. Illustrations that explain the structure and operation of industrial food processing equipment are presented.

style="font-size: 13.3333330154419px;">The materials of construction and fabrication of food processing equipment are covered here, as well as the selection of the appropriate equipment for various food processing operations. Mechanical processing equipment such as size reduction, size enlargement, homogenization, and mixing are discussed. Mechanical separations equipment such as filters, centrifuges, presses, and solids/air systems, plus equipment for industrial food processing such as heat transfer, evaporation, dehydration, refrigeration, freezing, thermal processing, and dehydration, are presented.

Equipment for novel food processes such as high pressure processing, are discussed. The appendices include conversion of units, selected thermophysical properties, plant utilities, and an extensive list of manufacturers and suppliers of food equipment.

Название: Microbial production of food ingredients and additives
ISBN: 0128115203 ISBN-13(EAN): 9780128115206
Издательство: Elsevier Science
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Цена: 132500.00 T
Наличие на складе: Нет в наличии.
Описание: Microbial Production of Food Ingredients and Additives, Volume Five, the latest release in the Handbook of Food Bioengineering series, is a solid resource on how microorganisms can increase food production and quality. Microorganisms are used to create and enhance food, used as food additives to improve food taste, and in improving function and fortification to benefit overall health. The book presents the applications of microbial products in food bioengineering and methods to obtain valuable ingredients, such as sugars, acids, secondary metabolites, enzymes and vitamins. Recent and future applications of these microbial – derived food components are discussed, along with future applications.

Автор: Hannan
Название: Post-Harvest Processing, Packaging and Inspection of Frozen Shrimp: A Practical Guide
ISBN: 9811915652 ISBN-13(EAN): 9789811915659
Издательство: Springer
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Цена: 130430.00 T
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Описание: The book is a practical guide for the various steps in the post-harvest technology of frozen shrimps. Shrimps are one of the most common and popular types of seafood consumed globally. The book discusses some of the most sought-after shrimps such as Penaeus monodon, P. vannamei, and Macrobrachium rosenbergii. Good-quality shrimp is a prerequisite for the seafood business as it is used for human consumption. Lack of proper knowledge in raw materials handling and post-harvest processing is the main obstacle in quality shrimp production. Complex business policy, commitment break in both parties (buyers and sellers), competition with other seafood-producing countries, and fluctuation of currency in international seafood market are the factors affecting international seafood business. This book closes this gap in literature and facilitates the production of excellent-quality exportable frozen shrimp through informed practices from experts. The book includes information about packaging of frozen shrimp, inspection, and shipment. It also compiles different mathematical calculations which are in practiced in the processing industries. The book is essential reading for professionals in the shrimp producing and processing industries. It is also useful for researchers in fisheries science, aquaculture, food technology, and food microbiology.

Автор: Cummins
Название: Emerging Technologies in Meat Processing
ISBN: 1118350685 ISBN-13(EAN): 9781118350683
Издательство: Wiley
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Цена: 157290.00 T
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Автор: Lydia Hampton
Название: The Pineapple: Production, Utilization and Nutritional Properties
ISBN: 1536145947 ISBN-13(EAN): 9781536145946
Издательство: Nova Science
Рейтинг:
Цена: 103480.00 T
Наличие на складе: Невозможна поставка.
Описание: The opening review included in The Pineapple: Production, Utilization and Nutritional Properties discusses the fundamental and applied aspects related to production of aroma compounds in pineapple fruit. Using different isolation techniques (vacuum distillation, simultaneous distillation-extraction, solvent extraction, dynamic headspace and headspace solid phase-microextraction), the volatile compounds are analyzed in conjunction, mainly with gas chromatography-mass spectrometry.Internal browning or blackheart is an important physiological disorder of fresh pineapple fruit occurring during low temperature storage and a limiting factor during export. The authors discuss how phytosanitary treatments including heat, cold, or ionizing radiation can be used to control quarantine pests for market access.Various classes of bioactive metabolites from pineapple reported in the scientific literature (and their nutritional properties) are discussed. The effects of these metabolites on human health are vital, and thus it is extremely important to understand their nutraceutical potential and future applications.Lastly, the authors propose that the incorporation of pineapple peel flour into cooked meat products enhances moisture and texture, and improves probiotic survival during storage. Similarly, the antioxidant capacity of pineapple peel flour enhances lipid rancidity in cooked meat products.

Автор: Cristina Stewart Bogsan, Svetoslav Dimitrov
Название: Tropical Fruits: From Cultivation to Consumption and Health Benefits, Pineapple
ISBN: 1536128856 ISBN-13(EAN): 9781536128857
Издательство: Nova Science
Рейтинг:
Цена: 196410.00 T
Наличие на складе: Невозможна поставка.
Описание: Pineapple (Ananas comosus (L.) Merril) is the major representative fruit of bromelains, cultivated in tropical and subtropical areas in developing countries. The knowledge of plant taxonomy, enzymes, antioxidants, or microbiology is beneficial to human health. Likewise, various industrial applications of pineapple-based products have led both developing and developed countries to grow dependent on the tropical fruit. The targeted audience of this book includes researchers and professional horticulturists interested in increasing the comprehension of not just the nutritional values of pineapple, but also about the technology employed to preserve the freshness of this fruit. The organization of the chapters and sections is also straightforward; Chapter One presents what a pineapple (Ananas comosus (L.) Merril) is, its taxonomy, distribution, origin, and morphology. Concluding the first part, Chapters Two and Three show the nutritional and medical values, stability and the potential therapeutic aspects of pineapples. In the second part of the book, the readers should find the relevant aspects of industrial preservation in Chapters Four, Five, Six and Seven, which talk about the harmful effects of UV and gamma radiation to freshness. Chapters Eight and Nine9 discuss postharvest conservation.