Handbook of Seal Integrity in the Food Industry, Dudbridge
Автор: Vijay Yadav Tokala, Majeed Mohammed Название: Cold chain management for the fresh produce industry in the developing world / ISBN: 1032126892 ISBN-13(EAN): 9781032126890 Издательство: Taylor&Francis Рейтинг: Цена: 71450.00 T Наличие на складе: Есть у поставщика Поставка под заказ. Описание: This book provides a comprehensive review of the benefits of an unbroken cold chain in developing countries and focuses on the critical role of extension education in the implementation of cold chain management.
Название: Microbial production of food ingredients and additives ISBN: 0128115203 ISBN-13(EAN): 9780128115206 Издательство: Elsevier Science Рейтинг: 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: Saravacos, George, Kostaropoulos, Athanasios E. Название: Handbook of Food Processing Equipment ISBN: 3319250183 ISBN-13(EAN): 9783319250182 Издательство: Springer Рейтинг: Цена: 167700.00 T Наличие на складе: Есть у поставщика Поставка под заказ. 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.
Автор: Christopher G. J. Baker Название: Handbook of Food Factory Design ISBN: 1493948849 ISBN-13(EAN): 9781493948840 Издательство: Springer Рейтинг: Цена: 104480.00 T Наличие на складе: Есть у поставщика Поставка под заказ. Описание: The design of a food factory is undertaken by an interdisciplinary team employing a holistic approach based on a knowledge of the natural and biological sciences, most engineering disciplines, and relevant legislation. This book offers a vital, how-to guide.
Автор: Steier, Gabriela Название: Advancing Food Integrity ISBN: 0367572524 ISBN-13(EAN): 9780367572525 Издательство: Taylor&Francis Рейтинг: Цена: 48990.00 T Наличие на складе: Нет в наличии.
Автор: Gokare A. Ravishankar, Ranga Rao Ambati Название: Handbook of Algal Technologies and Phytochemicals: Volume I Food, Health and Nutraceutical Applications ISBN: 0367149796 ISBN-13(EAN): 9780367149796 Издательство: Taylor&Francis Рейтинг: Цена: 224570.00 T Наличие на складе: Невозможна поставка. Описание: The first book in this two-volume set explores the diversity of algal constituents for health and disease applications. It looks in detail at algal genomics and metabolomics as well as mass production of microalgae.
Автор: Elevina Eduviges Perez Sira Название: The Uses of Cocoa and Cupuacu Byproducts in Industry, Health, and Gastronomy ISBN: 1536134562 ISBN-13(EAN): 9781536134568 Издательство: Nova Science Рейтинг: Цена: 161560.00 T Наличие на складе: Невозможна поставка. Описание: This book compiles technical, chemical and nutritional information in regards to the main species of the Theobroma genus, T. cacao and T. grandiflorum. The use of Theobroma cacao processing residues (pod and bean husks) as organic fertilizers, ingredients for animal feeding, sources of enzymes, fiber, hydrocolloids, and antioxidants, industrial biosorbents, and polymers for foams to formulate culture media, such as alkalis for soap production and as phenylalanine-free ingredients are discussed. T. cacao and T. grandiflorum phytochemical composition changes during processing and its importance on consumer health is stressed in order to contribute to clarify phytochemical function, their chemical structure, and how post-harvest processing could change them. The innovative use of chocolate as a carrier of encapsulated probiotics is also discussed. The development and application of the micro-encapsulation to increase the resistance of probiotic strains in chocolate-based matrices, uses of the main probiotic strains in the production of chocolates and derivatives, research involving the incorporation of probiotics in chocolates, and related products and symbiotic chocolates and future prospects in this area are all emphsized. The correlation between the consumption of cocoa and chocolate and human health is stressed, and experimental studies that have pointed out the beneficial effects of cocoa and dark chocolate consumption are compiled and discussed. This book reports research that clearly demonstrates that cocoa components have an important antioxidant, anti-inflammatory and photo-protective role in pathologies (cognitive impairment, inflammatory bowel disease, dental health, skin photo-protection, and cancer) in which inflammation is one of the main features. Byproducts from the Theobroma genus are without a doubt one of the main ingredients in the gastronomic and food styling area. This book compiles recipes of both salty and sweet cuisine, as well as beverages prepared with ingredients from T. cacao and T. grandiflorum. The recipes are detailed with their correspondent nutritional information. This research shows that the versatility of products from Theobroma cacao and Theobroma grandiflorum are traditional, yet contemporary in a variety of beautiful and fancy dishes in gourmet cuisine.
Автор: Baldwin Cheryl J Название: 10 Principles of Food Industry Sustainability ISBN: 1118447735 ISBN-13(EAN): 9781118447734 Издательство: Wiley Рейтинг: Цена: 66470.00 T Наличие на складе: Есть у поставщика Поставка под заказ. Описание: Although the food industry is beginning to make headway with its sustainability initiatives, substantially more progress is needed in order to feed the world s growing population sustainably. The challenge is that the topic of sustainability can seem overwhelming and there is limited information that is specific to the food industry.
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.
Автор: Thomas E Furia Название: Handbook of Flavor Ingredients: Volume I ISBN: 1315893428 ISBN-13(EAN): 9781315893426 Издательство: Taylor&Francis Рейтинг: Цена: 229680.00 T Наличие на складе: Невозможна поставка. Описание: Since publication of the first edition in 1971, Fenaroli?s Handbook of Flavor Ingredients has remained the standard reference for flavor ingredients throughout the world. Each subsequent edition has listed more flavor ingredients and allied substances, including those conferred food additive status, substances generally recognized as safe (GRAS) by qualified scientists (including the Flavor and Extract Manufacturers? Association Expert Panel) and those substances having undergone GRAS Notification with the Food and Drug Administration (FDA).
Автор: Rama, Ruth Название: Handbook of Innovation in the Food and Drink Industry ISBN: 1560222980 ISBN-13(EAN): 9781560222989 Издательство: Taylor&Francis Рейтинг: Цена: 193950.00 T Наличие на складе: Есть у поставщика Поставка под заказ.
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