Seafood Processing - Technology, Quality and Safety, Boziaris

Автор: Edited By Ranendra K. Majumder, Amjad K. Balange
Название: Advances in fish processing technologies :
ISBN: 1774911078 ISBN-13(EAN): 9781774911075
Издательство: Taylor&Francis
Рейтинг:
Цена: 150060.00 T
Наличие на складе: Нет в наличии.
Описание: Covers advancements in fish processing technology, green technologies for extracting nutraceuticals, the role of endogenous enzymes in the quality of fish/shellfish and their products, disruptive technologies, and restructured product-based technologies.

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: Bari, Md. Latiful
Название: Seafood Safety and Quality
ISBN: 0367780852 ISBN-13(EAN): 9780367780852
Издательство: Taylor&Francis
Рейтинг:
Цена: 48990.00 T
Наличие на складе: Нет в наличии.

Автор: Daczkowska-Kozon, E. Graz
Название: Environmental Effects on Seafood Availability, Safety, and Quality
ISBN: 1439803277 ISBN-13(EAN): 9781439803271
Издательство: Taylor&Francis
Рейтинг:
Цена: 224570.00 T
Наличие на складе: Есть у поставщика Поставка под заказ.

Название: Canola & Rapeseed, Production, Proc
ISBN: 1138199974 ISBN-13(EAN): 9781138199972
Издательство: Taylor&Francis
Рейтинг:
Цена: 69410.00 T
Наличие на складе: Есть у поставщика Поставка под заказ.
Описание:

In 2010, esteemed researchers gathered at a workshop held at the Richardson Centre for Functional Foods and Nutraceuticals at the University of Manitoba in Winnipeg, Canada. Drawn from these proceedings, Canola and Rapeseed: Production, Processing, Food Quality, and Nutrition presents state-of-the-art information on the chemistry of the minor constituents of canola and rapeseed and their impact on human health. The book also identifies new areas of research and opportunities for the industrial application of functional foods and nutraceuticals from canola and rapeseed.

Topics include:

• The historical development, properties, and performance of canola
• Characteristics and bioactives of sinapic acid derivatives and the decarboxylation pathways leading to their formation
• Canola protein processing
• High omega-9 canola oils and their future applications
• Modification of Brassica oilseeds
• Rapid analytical methods for measuring oil content
• The potential of ultrasound and supercritical fluid extraction for producing value-added by-products
• The processing of virgin rapeseed oils in Europe
• Extraction and application of canola protein
• The frying stability of high-oleic low-linolenic acid canola oils
• The potential of mustard oil for biodiesel

The final chapters demonstrate the health benefits of canola, including antioxidant, antimutagenic, and anticancer properties. Authored by experienced researchers in the field, the book chapters have been expanded considerably to include a number of areas not contained in the original workshop, providing comprehensive coverage of the potential of this essential crop.

Название: Biosensors in Food Processing, Safety, and Quality Control
ISBN: 1138116009 ISBN-13(EAN): 9781138116009
Издательство: Taylor&Francis
Рейтинг:
Цена: 71450.00 T
Наличие на складе: Есть у поставщика Поставка под заказ.
Описание:

This book details the latest developments in sensing technology and its applications in the food industry, profiling the improvements achieved in recent years for better food quality, safety, processing, and control. Topics discussed include the use of biosensors for the assessment of natural toxins in food and for pesticides and foodborne pathogens, electrochemical biosensors as a tool for the determination of phenolic compounds and antioxidant capacity in foods and beverages, and the role of neural networks in the field of sensors.

Название: Specialty foods
ISBN: 0367381346 ISBN-13(EAN): 9780367381349
Издательство: Taylor&Francis
Рейтинг:
Цена: 65320.00 T
Наличие на складе: Есть у поставщика Поставка под заказ.
Описание:

Specialty foods are made from high quality ingredients and offer distinct features to targeted customers who pay a premium price for their perceived benefits. The rise in production and sale of these foods has increased concerns over product quality and safety. Specialty Foods: Processing Technology, Quality, and Safety explores how these foods differ from other food sectors and describes their specific processing technologies, the equipment used to produce them, and steps taken to ensure their quality and microbial safety.

The book begins by describing various types of specialty foods, their regulation, and the major trends guiding the specialty food industry. It examines the diverse specialty foods marketplace and the strategies and practices that entrepreneurs must understand to be successful specialty food marketers. It also discusses internationally recognized food safety programs and examples of implemented food safety controls.

Next, the book presents sharply focused chapters on specific foods:

• Bread, including whole wheat, multigrain/seed, sourdough, organic, gluten-free, and reduced sodium, as well as functional baked goods
• Specialty condiments, dressings, and sauces
• Jams, jellies, and other jelly products
• Chocolate, including diet-friendly, allergen-free, dark, gourmet, and kosher
• Dairy products, including specialty cheese, yogurt, and other cultured products
• Juices and functional drinks
• Specialty fruit and vegetable products
• Specialty entrees, meats, convenience foods, soups, and other miscellaneous items

The final chapter provides additional information and resources for entrepreneurs, including sections on small-scale food processing equipment and packaging. Innovators in the food industry will find this resource an invaluable guide to a range of issues critical to the sp

Название: Processing Effects on Safety and Quality of Foods
ISBN: 0367385112 ISBN-13(EAN): 9780367385118
Издательство: Taylor&Francis
Рейтинг:
Цена: 65320.00 T
Наличие на складе: Нет в наличии.
Описание:

Covers a Host of Groundbreaking Techniques

Thermal processing is known to effectively control microbial populations in food, but the procedure also has a downside―it can break down the biochemical composition of foods, resulting in a marked loss of sensory and nutritional quality. Processing Effects on Safety and Quality of Foods delineates three decades of advances made in processing techniques that produce microbiologically safe foods, while maintaining their sensory and nutritive properties.

Addresses the Entire Food Processing Industry

With an international team of more than 35 renowned contributors, this book presents evaluation techniques that yield reliable estimations of microbiological, physicochemical, nutritive, and sensory characteristics. Each chapter discusses the processing effects of relevant technologies and includes the basics of microbial kinetics, sensory evaluation, and the perception of food quality.

A sampling of the techniques covered:

• Hermetically sealed containers
• Acrylamide formation
• Dried foods
• Irradiated foods
• Pressure-assisted thermal processing
• Pulsed electric field processing

Processing Effects on Safety and Quality of Foods addresses the entire food processing industry, including food modeling, optimization, and proper design of manufacturing plants. It is the first of its kind―a single, sound reference that explores all of the different aspects involved in evaluating processing effects in food safety and quality.

Автор: Mutlu, Mehmet
Название: Biosensors in Food Processing, Safety, and Quality Control
ISBN: 1439819858 ISBN-13(EAN): 9781439819852
Издательство: Taylor&Francis
Рейтинг:
Цена: 204160.00 T
Наличие на складе: Есть у поставщика Поставка под заказ.

Автор: Falguera, Victor
Название: Juice Processing
ISBN: 1466577339 ISBN-13(EAN): 9781466577336
Издательство: Taylor&Francis
Рейтинг:
Цена: 193950.00 T
Наличие на складе: Нет в наличии.

Автор: Huang, Sidi
Название: Steamed Breads
ISBN: 0081007159 ISBN-13(EAN): 9780081007150
Издательство: Elsevier Science
Рейтинг:
Цена: 116780.00 T
Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: Steamed Breads: Ingredients, Processing, and Quality provides an overview of all aspects of steamed bread and steamed bun technology. A valuable resource for those interested in the practical, technical, scientific, and historical aspects of the subject. Topics that are covered include classification of the different types of steamed bread, flour quality requirements, ingredients, traditional and modern production methods, bread faults and solutions, storage, food safety, nutrition, and future trends. . Steamed bread and filled steamed buns or mantou are the staple food in the wheat growing areas of China. Around 50% of all flour consumed in China is used to produce steamed breads. They have recently spread to other Asian countries and are now eaten around the world. The current state of relevant research knowledge about steamed bread in Asia and throughout the world is described. The first comprehensive reference on the topic, Steamed Breads provides a complete overview of this important wheat-based Asian food of value to cereal scientists and researchers, wheat marketers and breeders, and Asian food and steamed bread manufacturers.

Автор: A. David Bonnell
Название: Quality Assurance in Seafood Processing: A Practical Guide
ISBN: 1461361346 ISBN-13(EAN): 9781461361343
Издательство: Springer
Рейтинг:
Цена: 95770.00 T
Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: While there are many quality assurance books on the market, very few address the application of the concept to the seafood industry. The author, in teaching quality assurance over nine years, has not been able to find a textbook that is suitable as a reference text in quality assurance courses for the seafood industry.