Conventional and Advanced Food Processing Technologies, Bhattacharya
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: Joyce Boye; Yves Arcand Название: Green Technologies in Food Production and Processing ISBN: 1489992073 ISBN-13(EAN): 9781489992079 Издательство: Springer Рейтинг: Цена: 130590.00 T Наличие на складе: Есть у поставщика Поставка под заказ. Описание: Examining the full cycle from farm to fork, this book reviews the current status of green processing in the agriculture and agri-food sector, and provides strategies for enhancing the use of environmentally-friendly technologies for production and processing.
Автор: Cerqueira, Miguel Angelo Parente Ribeiro Название: Nanomaterials for Food Packaging ISBN: 0323512712 ISBN-13(EAN): 9780323512718 Издательство: Elsevier Science Рейтинг: Цена: 158330.00 T Наличие на складе: Есть у поставщика Поставка под заказ. Описание: Nanotechnology for Food Packaging: Materials, Processing Technologies, and Safety Issues showcases the latest research in the use of nanotechnology in food packaging, providing an in-depth and interdisciplinary overview of the field. Nanoscale advances in materials science, processing technology and analytical techniques have led to the introduction of new, cheaper and safer packaging techniques. Simultaneously, the increasing use of renewable nanomaterials has made food packaging more sustainable. Chapters provide a comprehensive review on materials used, their structure–function relationship, and new processing technologies for the application and production of nanotechnology-based packaging materials. . In addition, the book discusses the use of functional materials for the development of active, smart and intelligent packaging, possible migration and toxicity of nanomaterials for foods and regulatory aspects, and commercial applications.
Автор: Green Dorothy Название: Food Processing Technologies: Quality and Safety ISBN: 1682865746 ISBN-13(EAN): 9781682865743 Издательство: Неизвестно Цена: 161990.00 T Наличие на складе: Есть у поставщика Поставка под заказ.
Название: Novel Food Processing ISBN: 1138115118 ISBN-13(EAN): 9781138115118 Издательство: Taylor&Francis Рейтинг: Цена: 76550.00 T Наличие на складе: Есть у поставщика Поставка под заказ. Описание:
Rapid expansion of research on the development of novel food processes in the past decade has resulted in novel processes drawn from fields outside the traditional parameters of food processing. Providing a wealth of new knowledge, Novel Food Processing: Effects on Rheological and Functional Properties covers structural and functional changes at the micro level, and their implications at the macro level, in food exposed to new and emerging technologies.
Contributions from an international panel with academic and professional credentials form the backbone of this work. They focus on the functional, rheological, and micro-structural changes that occur in foods when using emerging technologies such as high pressure processing, Ohmic heating, pulse electric fields, and ultraviolet radiation. The book examines new and innovative applications and presents the impact of these research findings on the nutritional aspects of protein and carbohydrate containing foods. It also considers the synergic effects of protein-starch components. Each chapter provides an in-depth analysis of a novel technology and its effect on food structure and function.
New directions in food processing will continue to be influenced by diverse fields and used to respond to consumer concerns about food safety, quality, sensory attributes, and nutrition. Combining coverage of technological applications with the chemistry of food and biomaterials, this book illustrates in a very clear and concise fashion the structure-functionality relationship and how it is affected by newly developed and increasingly popular processing technologies.
Автор: Pan, Zhongli Название: Pan_Integrated Processing Technologies for Food ISBN: 0128141387 ISBN-13(EAN): 9780128141380 Издательство: Elsevier Science Рейтинг: Цена: 153830.00 T Наличие на складе: Есть у поставщика Поставка под заказ. Описание:
Feeding our globally expanding population is one of the most critical challenges of our time and improving food and agricultural production efficiencies is a key factor in solving this problem. Currently, one-third of food produced for humans is wasted, and for every pound of food produced, roughly an equal amount of nonfood by-product is also generated, creating a significant environmental impact.
InIntegrated Processing Technologies for Food and Agricultural By-Products experts from around the world present latest developments, recognizing that while some by-products have found use as animal feed or are combusted for energy, new technologies which integrate conversion of production and processing by-products into higher-value food or nonfood products, nutraceuticals, chemicals, and energy resources will be a critical part of the transition to a more sustainable food system. Organized by agricultural crop, and focusing on those crops with maximum economic impact, each chapter describes technologies for value-added processing of by-products which can be integrated into current food production systems. Integrated Processing Technologies for Food and Agricultural By-Products is a valuable resource for industry professionals, academics, and policy-makers alike.
Provides production-through-processing coverage of key agricultural crops for a thorough understanding and translational inspiration
Describes and discusses major by-product sources, including physical and chemical biomass characterizations and associated variability in detail
Highlights conversions accomplished through physical, biological, chemical, or thermal methods and demonstrates examples of those technologies
Автор: Beckett Название: Beckett`s Industrial Chocolate Manufacture and Use 5th edition ISBN: 1118780140 ISBN-13(EAN): 9781118780145 Издательство: Wiley Рейтинг: Цена: 207980.00 T Наличие на складе: Есть у поставщика Поставка под заказ. Описание: Since the publication of the first edition of Industrial Chocolate Manufacture and Use in 1988, it has become the leading technical book for the industry. From the beginning it was recognised that the complexity of the chocolate industry means that no single person can be an expert in every aspect of it.
Автор: Diwekar Название: Batch Processing ISBN: 1138076740 ISBN-13(EAN): 9781138076747 Издательство: Taylor&Francis Рейтинг: Цена: 86760.00 T Наличие на складе: Есть у поставщика Поставка под заказ. Описание:
Although batch processing has existed for a long time, designing these processes and unit operations has been considered an onerous task that required computational efforts. Design of these processes is made more complex because of the time dependent nature of the process and the allowable flexibility. More often than not, every unit encounters optimal control problems. Therefore, traditional design books have not covered batch processing in detail. Filling this void, Batch Processing: Modeling and Design describes various unit operations in batch and bio-processing as well as design methods for these units.
Topics include:
Batch distillation operating modes and configurations
Batch absorption operations based on the solubility difference
Batch adsorption based on differential affinity of various soluble molecules to solid absorbents
Batch chromatography for measuring a wide variety of thermodynamic, kinetic, and physico-chemical properties
Batch crystallization where a phase is used to find the supersaturation at which point material crystallizes
Batch drying that stresses the phase diagram of water to describe this operation
Batch filtration using a porous medium or screen to separate solids from liquids
Batch centrifugation where centrifugal force is used for separation
Batch processes are widely used in pharmaceutical, food, and specialty chemicals where high value, low volume products are manufactured. Recent developments in bio-based manufacturing also favor batch processes because feed variations can be easily handled in batch processes. Further, the emerging area of nanomaterials manufacturing currently uses batch processes as they are low volume, high energy intensive processes. With examples, case studies, and more than 100 homework problems, this book describes the unit operations in batch and bioprocessing and gives students a thorough grounding in the numerical methods necessary to solve these design problems.
Автор: Abdul Malik; Zerrin Erginkaya; H?seyin Erten Название: Health and Safety Aspects of Food Processing Technologies ISBN: 3030249026 ISBN-13(EAN): 9783030249021 Издательство: Springer Рейтинг: Цена: 167700.00 T Наличие на складе: Нет в наличии. Описание:
Food processing is expected to affect content, activity and bioavailability of nutrients; the health-promoting capacity of food products depends on their processing history. Traditional technologies, such as the use of antimicrobials and thermal processing, are efficient in increasing nutritional value to an extent, though they may not be effective at addressing food safety, particularly when it comes to maintaining the food's molecular structure. Modern food processing plants improve the quality of life for people with allergies, diabetics, and others who cannot consume some common food elements. Food processing can also add extra nutrients, such as vitamins. Processed foods are often less susceptible to early spoilage than fresh foods and are better suited for long-distance transportation from the source to the consumer. However, food processing can also decrease the nutritional value of foods and introduce hazards not encountered with naturally occurring products. Processed foods often include food additives, such as flavourings and texture-enhancing agents, which may have little or no nutritive value, and may in fact be unhealthy.
This book deals with the subject of food processing in a unique way, providing an overview not only of current techniques in food processing and preservation (i.e., dairy, meat, cereal, vegetables, fruits and juice processing, etc.) but also the health and safety aspects: food technologies that improve nutritional quality of foods, functional foods, and nanotechnology in the food and agriculture industry. The text also looks into the future by defining current bottlenecks and future research goals. This work will serve as a ready reference for the subject matter to students and researchers alike.
Название: Emerging Thermal and Nonthermal Technologies in Food Processing ISBN: 1771888318 ISBN-13(EAN): 9781771888318 Издательство: Taylor&Francis Рейтинг: Цена: 126580.00 T Наличие на складе: Есть у поставщика Поставка под заказ. Описание: This new volume, Emerging Thermal and Nonthermal Technologies in Food Processing, provides a comprehensive overview of thermal and nonthermal processing of food with new and innovative technologies.
Автор: Hossain Название: Herbs and Spices: Processing Technology and Health Benefits ISBN: 1119036615 ISBN-13(EAN): 9781119036616 Издательство: Wiley Рейтинг: Цена: 172070.00 T Наличие на складе: Есть у поставщика Поставка под заказ. Описание:
The latest research on the health benefits and optimal processing technologies of herbs and spices
This book provides a comprehensive overview of the health benefits, analytical techniques used, and effects of processing upon the physicochemical properties of herbs and spices. Presented in three parts, it opens with a section on the technological and health benefits of herbs and spices. The second part reviews the effect of classical and novel processing techniques on the properties of herbs/spices. The third section examines extraction techniques and analytical methodologies used for herbs and spices.
Filled with contributions from experts in academia and industry, Herbs, Spices and Medicinal Plants: Processing, Health Benefits and Safety offers chapters covering thermal and non-thermal processing of herbs and spices, recent developments in high-quality drying of herbs and spices, conventional and novel techniques for extracting bioactive compounds from herbs and spices, and approaches to analytical techniques. It also examines purification and isolation techniques for enriching bioactive phytochemicals, medicinal properties of herbs and spices, synergy in whole-plant medicine, potential applications of polyphenols from herbs and spices in dairy products, biotic and abiotic safety concerns, and adverse human health effects and regulation of metal contaminants in terrestrial plant-derived food and phytopharmaceuticals.
Covers the emerging health benefits of herbs and spices, including their use as anti-diabetics, anti-inflammatories, and anti-oxidants
Reviews the effect of classical and novel processing techniques on the properties of herbs and spices
Features informed perspectives from noted academics and professionals in the industry
Part of Wiley's new IFST Advances in Food Science series
Herbs, Spices and Medicinal Plants is an important book for companies, research institutions, and universities active in the areas of food processing and the agri-food environment. It will appeal to food scientists and engineers, environmentalists, and food regulatory agencies.
Автор: Malik Abdul, Erginkaya Zerrin, Erten Hьseyin Название: Health and Safety Aspects of Food Processing Technologies ISBN: 3030249050 ISBN-13(EAN): 9783030249052 Издательство: Springer Рейтинг: Цена: 186330.00 T Наличие на складе: Есть у поставщика Поставка под заказ. Описание:
Chapter 1 Management of Food Safety and Hygiene: An Overview
Food is a basic human need. Its safety and nutritional quality play a fundamental role in the health of people. The Codex Alimentarius Commission (CAC), the international body which sets standards for foods, defines food hygiene as "all conditions and measures necessary to ensure the safety and suitability of food at all stages of the food chain." The term food hygiene covers two concepts, i) food safety and ii) food suitability. According to the CAC, food safety is "the assurance that food will not cause harm to the consumer, when it is prepared and eaten according to its intended use", whereas food suitability is the "assurance that food is acceptable for human consumption according to its intended use. Food safety constitutes one of the most fundamental and vital aspects of any food operation. However ensuring food safety in the present era has become a difficult task as plethora of chemical, physical and biological agents may contaminate the food supply and threaten public health as well as food business. Today there is adequate scientific and technical knowledge, technological means and managerial experience to ensure the safety of products. Presently concepts like Hazard Analysis and Critical Control Point (HACCP) and risk analysis have been well developed and integrated in the management of food safety and hygiene at national and international level. In this chapter significance of food hygiene, and food safety and various approaches for their management has been reviewed.
Chapter 2 Food Contamination and Food Spoilage
The interaction of versatile nutrients present in food leads to several degradative chemical changes that deteriorate the quality and shelf life of food. The deteriorative changes are enhanced during contamination at various stages of processing, handling and storage. These changes include lipid oxidation, enzymatic or non-enzymatic browning, putrefaction and toxicity due to hazardous substances. Contamination occurs from various physical, chemical and biological sources, and is affected by external factors such as time-temperature combinations, poor hygiene and sanitation. Most of the contaminants are from natural sources but some are deliberately added. Recent food contaminants include veterinary drug residues, pesticides, undesirable fermentation products, nanoparticles, packaging materials and radionuclides. Contamination leads to spoilage of foods and may be due to the activity of microorganisms, action of enzymes, chemical reactions (harmful additives, mycotoxins, bacterial toxins and radiations) and physical changes (caused by freezing, burning, drying, pressure). Of all the causes of spoilage, microbiological cause plays a decisive role. Spoilage is enhanced by various extrinsic and intrinsic factors (pH, redox potential, water activity and the presence of antimicrobial substances in a food material). The characteristics of the environment in which the food is maintained, such as temperature, atmosphere and relative humidity also affect food spoilage. Spoilage changes nitrogenous organic compounds of food into alpha keto acid, ammonia, propionic acid, amides, imides, and urea. Complex carbohydrates are hydrolysed to simple sugars by fermentation. Organic acids are oxidized to carbonates causing the medium to become more alkaline. Consumption of such contaminated and spoiled food can lead to various food borne illnesses and intoxication. Therefore, this necessitates the implementation of food hygiene during processing and storage; and also the incorporation of food authentication techniques such as biosensors, aptasensors, spectroscopy techniques in tandem with chemometrics analytical approaches for quantitative assessment of food spoilage. In this chapter, how are food spoilage being regulated, food contamination, the importance of personal hygiene, good
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