Автор: Edited By Santosh Kumar, Avik Mukherjee, Atanu Mit Название: Emerging technologies in food preservation / ISBN: 0367675153 ISBN-13(EAN): 9780367675158 Издательство: Taylor&Francis Рейтинг: Цена: 168430.00 T Наличие на складе: Есть у поставщика Поставка под заказ. Описание: Unlike other books on emerging food processing technologies that focus on the application to specific food types, this book discusses novel thermal and non-thermal preservation techniques that cater to the emerging consumers` demands for fresh, minimally processed foods, and for foods subjected to least severe preservation and processing.
Автор: Chandra Madramootoo Название: Emerging Technologies for Promoting Food Security ISBN: 1782423354 ISBN-13(EAN): 9781782423355 Издательство: Elsevier Science Рейтинг: Цена: 154960.00 T Наличие на складе: Нет в наличии. Описание:
Emerging Technologies for Promoting Food Security: Overcoming the World Food Crisis discusses rising energy prices, increased biofuel use, water scarcity, and the rising world population, all factors that directly affect worldwide food security. The book examines the range of approaches to promoting global food security, including novel and existing agricultural and husbandry techniques for safe and sustainable food production.
It is divided into three parts beginning with an overview of food security, an analysis of key drivers of food insecurity, and nutrition and food security. Part Two examines emerging technologies for plant and animal food security, with subsequent chapters discussing topics from genetic and aquaculture technologies, pest and disease control, environmental and policy issues affecting food security, and an in-depth analysis of water management and methods to reduce post-harvest losses.
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: Yam Kit L., Lee Dong Sun, Yam K. L. Название: Emerging Food Packaging Technologies: Principles and Practice ISBN: 0081016395 ISBN-13(EAN): 9780081016398 Издательство: Elsevier Science Рейтинг: Цена: 218960.00 T Наличие на складе: Есть у поставщика Поставка под заказ. Описание: The successful employment of food packaging can greatly improve product safety and quality, making the area a key concern to the food processing industry. Emerging food packaging technologies reviews advances in packaging materials, the design and implementation of smart packaging techniques, and developments in response to growing concerns about packaging sustainability.Part one of Emerging food packaging technologies focuses on developments in active packaging, reviewing controlled release packaging, active antimicrobials and nanocomposites in packaging, and edible chitosan coatings. Part two goes on to consider intelligent packaging and how advances in the consumer/packaging interface can improve food safety and quality. Developments in packaging material are analysed in part three, with nanocomposites, emerging coating technologies, light-protective and non-thermal process packaging discussed, alongside a consideration of the safety of plastics as food packaging materials. Finally, part four explores the use of eco-design, life cycle assessment, and the utilisation of bio-based polymers in the production of smarter, environmentally-compatible packaging.With its distinguished editors and international team of expert contributors, Emerging food packaging technologies is an indispensable reference work for all those responsible for the design, production and use of food and beverage packaging, as well as a key source for researchers in this area.
Автор: O`Sullivan Maurice Название: Handbook for Sensory and Consumer-Driven New Product Develop ISBN: 0081003528 ISBN-13(EAN): 9780081003527 Издательство: Elsevier Science Рейтинг: Цена: 96570.00 T Наличие на складе: Есть у поставщика Поставка под заказ. Описание:
A Handbook for Sensory and Consumer Driven New Product Development explores traditional and well established sensory methods (difference, descriptive and affective) as well as taking a novel approach to product development and the use of new methods and recent innovations. This book investigates the use of these established and new sensory methods, particularly hedonic methods coupled with descriptive methods (traditional and rapid), through multivariate data analytical interfaces in the process of optimizing food and beverage products effectively in a strategically defined manner.
The first part of the book covers the sensory methods which are used by sensory scientists and product developers, including established and new and innovative methods. The second section investigates the product development process and how the application of sensory analysis, instrumental methods and multivariate data analysis can improve new product development, including packaging optimization and shelf life. The final section defines the important sensory criteria and modalities of different food and beverage products including Dairy, Meat, Confectionary, Bakery, and Beverage (alcoholic and non-alcoholic), and presents case studies indicating how the methods described in the first two sections have been successfully and innovatively applied to these different foods and beverages.
The book is written to be of value to new product development researchers working in large corporations, SMEs (micro, small or medium-sized enterprises) as well as being accessible to the novice starting up their own business. The innovative technologies and methods described are less expensive than some more traditional practices and aim to be quick and effective in assisting products to market.
Sensory testing is critical for new product development/optimization, ingredient substitution and devising appropriate packaging and shelf life as well as comparing foods or beverages to competitor's products.
Автор: Busquets, Rosa Название: Emerging Nanotechnologies in Food Science ISBN: 0323429807 ISBN-13(EAN): 9780323429801 Издательство: Elsevier Science Рейтинг: Цена: 140360.00 T Наличие на складе: Есть у поставщика Поставка под заказ. Описание:
Emerging Nanotechnologies in Food Science presents the current knowledge and latest developments in food nanotechnology, taking a multidisciplinary approach to provide a broad and comprehensive understanding of the field.
Food nanotechnology is a newly emergent discipline that is fast-growing and evolving. The discipline continues to benefit from advances in materials and food sciences and has enormous scientific and economic potential.
The book presents nano-ingredients and engineered nanoparticles developed to produce technologically improved food from both food science and engineering perspectives. In addition, subsequent chapters offer a review of recent outstanding inventions in food nanotechnology and legal considerations for the protection of intellectual property in this area.
With its multidisciplinary team of contributors, this book serves as a reference book for the ever-growing food nanotechnology science.
Название: Emerging and Traditional Technologies for Safe, Healthy and Quality Food ISBN: 3319240382 ISBN-13(EAN): 9783319240381 Издательство: Springer Рейтинг: Цена: 139310.00 T Наличие на складе: Есть у поставщика Поставка под заказ. Описание: Since its inception in 2002, the Central European Food Congress (CEFood) has been a biannual meeting intended for food producers and distributors as well as researchers and educators to promote research, development, innovation and education within food science and technology in the Middle European region with a tight connection to global trends.
Even though the perception of food quality may depend on its hedonic and often subjective attributes, it is essential to quantitatively evaluate its quality and safety. Fortunately, the advent of sophisticated systems, including nondestructive testing techniques, has made it possible to definitively evaluate food quality. Reflecting these advances, Emerging Technologies for Food Quality and Food Safety Evaluation examines leading-edge technologies for on-line and off-line (lab) monitoring of food quality and safety.
The book reviews the scope of food quality parameters such as color, texture, chemical compositions, and flavor. Each chapter describes a specific system for quality parameters, its principles, and its applications to foods. Coverage includes artificial intelligence systems for sensory evaluation, as well as computer vision; NIR, NMR and MRI; sonic and ultrasonic systems; multi-spectral and hyper-spectral imaging systems; and electronic nose. The book also explores new tools for laboratory analysis and on-site industrial use such as biosensors used for the biochemical evaluation of food and nanotechnology used for the enhancement of sensitivity and detection limit in measurement systems for food quality and safety.
Foods are characterized by the presence of a complex matrix. It is therefore not easy to quantitatively measure the factors associated with the quality and safety of products. With its overview of the latest technologies and introduction of sophisticated technologies, this book clarifies how technologies from other disciplines can be developed into new approaches to food quality evaluation.
Автор: Basharat Nabi Dar, Shabir Ahmad Mir Название: Emerging Technologies for Shelf-Life Enhancement of Fruits ISBN: 1771888024 ISBN-13(EAN): 9781771888028 Издательство: Taylor&Francis Рейтинг: Цена: 141890.00 T Наличие на складе: Есть у поставщика Поставка под заказ. Описание: Focusing on new technological interventions involved in the postharvest management of fruits, this volume looks at the research on new and emerging techniques to maintain the quality of fruits from farm to table.
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: Udenigwe Chibuike C. Название: Food Proteins and Peptides: Emerging Biofunctions, Food and Biomaterial Applications ISBN: 1788018591 ISBN-13(EAN): 9781788018593 Издательство: Royal Society of Chemistry Рейтинг: Цена: 252030.00 T Наличие на складе: Нет в наличии. Описание: This book discusses the chemistry of food proteins and peptides and their relationship with nutritional, functional, and health applications.
Название: Consumer-Based New Product Development for the Food Industry ISBN: 1839161396 ISBN-13(EAN): 9781839161391 Издательство: Royal Society of Chemistry Рейтинг: Цена: 168960.00 T Наличие на складе: Нет в наличии. Описание: This is the first book that describes and explains food development from the point of view of the consumer rather than from the top down approach.
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