Автор: Coultate Tom Название: Food: The Chemistry of Its Components ISBN: 1849738807 ISBN-13(EAN): 9781849738804 Издательство: Marston Book Services Цена: 42230 T Наличие на складе: Поставка под заказ. Описание: This new edition of the classic text has been extensively rewritten to bring it right up to date and enzymes has been introduced as a new topic. Its accessible style makes it invaluable to students and teachers of food science and nutrition.
Автор: Bone Emily Название: Look Inside Food ISBN: 140958206X ISBN-13(EAN): 9781409582069 Издательство: Usborne Рейтинг: Цена: 8790.00 T Наличие на складе: Есть Описание: It is important for children to understand food - where it comes from, what`s in it, and how it affects our bodies. This is an interactive introduction which traces food production from farm to fork.
Автор: Mohammad Shafiur Rahman Название: Handbook Of Food Preservation 3E ISBN: 1498740480 ISBN-13(EAN): 9781498740487 Издательство: Taylor&Francis Рейтинг: Цена: 224570.00 T Наличие на складе: Есть у поставщика Поставка под заказ. Описание:
The processing of food is no longer simple or straightforward, but is now a highly inter-disciplinary science. A number of new techniques have developed to extend shelf-life, minimize risk, protect the environment, and improve functional, sensory, and nutritional properties. Since 1999 when the first edition of this book was published, it has facilitated readers' understanding of the methods, technology, and science involved in the manipulation of conventional and newer sophisticated food preservation methods.
The Third Edition of the Handbook of Food Preservation provides a basic background in postharvest technology for foods of plant and animal origin, presenting preservation technology of minimally processed foods and hurdle technology or combined methods of preservation. Each chapter compiles the mode of food preservation, basic terminologies, and sequential steps of treatments, including types of equipment required. In addition, chapters present how preservation method affects the products, reaction kinetics and selected prediction models related to food stability, what conditions need be applied for best quality and safety, and applications of these preservation methods in different food products. This book emphasizes practical, cost-effective, and safe strategies for implementing preservation techniques for wide varieties of food products.
Features:
Includes extensive overview on the postharvest handling and treatments for foods of plants and animal origin
Describes comprehensive preservation methods using chemicals and microbes, such as fermentation, antimicrobials, antioxidants, pH-lowering, and nitrite
Explains comprehensive preservation by controlling of water, structure and atmosphere, such as water activity, glass transition, state diagram, drying, smoking, edible coating, encapsulation and controlled release
Describes preservation methods using conventional heat and other forms of energy, such as microwave, ultrasound, ohmic heating, light, irradiation, pulsed electric field, high pressure, and magnetic field
Revised, updated, and expanded with 18 new chapters, the Handbook of Food Preservation, Third Edition, remains the definitive resource on food preservation and is useful for practicing industrial and academic food scientists, technologists, and engineers.
Автор: Jingdun Jia; Donghong Liu; Haile Ma Название: Advances in Food Processing Technology ISBN: 9811364508 ISBN-13(EAN): 9789811364501 Издательство: Springer Рейтинг: Цена: 130430.00 T Наличие на складе: Есть у поставщика Поставка под заказ. Описание: This book introduces readers to essential advances in the application of physical processing technology in food processing that have been made in recent years. It analyzes and describes the application of Power Ultrasound, Pulsed Electric Field, Supercritical-CO2, and Infrared Heating in the contexts of food sterilization, extraction, modification, drying and safety control. Covering all aspects of food physical processing, from basic principles to the latest technological developments, it offers a valuable application guide for food engineers and food researchers alike.
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.
Название: Green Chemistry in Agriculture and Food Production ISBN: 036725431X ISBN-13(EAN): 9780367254315 Издательство: Taylor&Francis Рейтинг: Цена: 153120.00 T Наличие на складе: Есть у поставщика Поставка под заказ. Описание: Green chemistry is a vital subject playing a key role in environmental sustainability. Despite its importance, very less has been explored in the past years. This book is a comprehensive compilation of the methods, techniques and strategies used in green chemistry.
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: Foster Название: Food Microbiology ISBN: 8123929129 ISBN-13(EAN): 9788123929125 Издательство: CBS India Рейтинг: Цена: 97530.00 T Наличие на складе: Есть
Pulsed Electric Fields to Obtain Healthier and Sustainable Food for Tomorrow illustrates innovative applications derived from the use of pulsed electric fields beyond microbial inactivation. The book begins with an introduction on how pulsed electric fields work and then addresses the impact of pulsed electric fields on bioaccessability/bioavailability and the development of nutraceuticals and food additives. Other sections explore the reduction of contaminants and assess the improvement of industrial process efficiency. A final section explores patents and commercial applications.
This book will be a welcomed resource for anyone interested in the technological, physiochemical and nutritional perspectives of product development and the reduction of food toxins and contaminants. The concepts explored in this book could have a profound impact on addressing the concept of food on demand, a concept that is a top priority in industry.
Автор: Ryan Lawrie Название: AQA GCSE Chemistry for Combined Science (Trilogy) Student Bo ISBN: 0198359276 ISBN-13(EAN): 9780198359272 Издательство: Oxford Education Рейтинг: Цена: 27710.00 T Наличие на складе: Есть у поставщика Поставка под заказ. Описание: Specifically tailored for the current (2016) AQA GCSE Science (9-1) specifications, this book supports your students on their journey from Key Stage 3 and through to success at GCSE. It also supports the maths and practical requirements.
Автор: Norman G. Marriott; M. Wes Schilling; Robert B. Gr Название: Principles of Food Sanitation ISBN: 3319671642 ISBN-13(EAN): 9783319671642 Издательство: Springer Рейтинг: Цена: 74530.00 T Наличие на складе: Есть у поставщика Поставка под заказ. Описание: Chapter 1: Sanitation and the Food Industry.- Chapter 2: The Relationship of Biosecurity to Sanitation.- Chapter 3: The Relationship of Microorganisms to Sanitation.- Chapter 4: The Relationship of Allergens to Sanitation.- Chapter 5: Food Contamination Sources.- Chapter 6: Personal Hygiene and Sanitary Food Handling.- Chapter 7: The Role of HACCP in Sanitation.- Chapter 8: Quality Assurance for Sanitation.- Chapter 9: Cleaning Compounds.- Chapter 10: Sanitizers.- Chapter 11: Sanitation Equipment.- Chapter 12: Waste Product Handling.- Chapter 13: Pest Control.- Chapter 14: Sanitary Design and Construction for Food Processing.- Chapter 15: Low-Moisture Food Manufacturing and Storage Sanitation.- Chapter 16: Dairy Processing Plant Sanitation.- Chapter 17; Meat and Poultry Plant Sanitation.- Chapter 18: Seafood Plant Sanitation.- Chapter 19: Fruit and Vegetable Processing Plant Sanitation.- Chapter 20: Beverage Plant Sanitation.- Chapter 21: Foodservice Sanitation.- Chapter 22: Management and Sanitation
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: Hartings Matthew Название: Chemistry in Your Kitchen ISBN: 1782623132 ISBN-13(EAN): 9781782623137 Издательство: Royal Society of Chemistry Рейтинг: Цена: 28150.00 T Наличие на складе: Есть у поставщика Поставка под заказ. Описание: Introducing basic chemistry through everyday foods and meal preparations, this book is a fascinating read for anyone interested in the science behind cooking.
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