Books in Food processing technology

1-10 of 46 results in All results

Quality Analysis and Packaging of Seafood Products

• 1st Edition
• November 1, 2024
• Ashutosh Kumar Shukla + 1 more
• English
• Paperback 978-0-443-22082-1

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• eBook 978-0-443-22081-4

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Quality Analysis and Packaging of Seafood Products provides information on the basics of packaging and novel packaging technologies and their potential application for fishery products. Sections deal with seafood nutrition and quality and packaging options, including new technologies and smart, edible, and biodegradable packages and quality aspects such as biochemical quality and hazards associated with the processing and packaging of fishery products. Content also includes standard guidelines and regulations on the use of packaging materials for fishery products and sustainability aspects.Edited by global experts in the area of seafood processing and packaging, this book is the ultimate guide on conventional and advanced packaging technologies and their potential applications in fish preservation. It is indicated to all researchers and specialists in seafood processing and technology.

Chemistry of Thermal and Non-Thermal Food Processing Technologies

• 1st Edition
• November 1, 2024
• Brijesh K Tiwari + 1 more
• English
• Paperback 978-0-443-22182-8

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• eBook 978-0-443-22183-5

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Chemistry of Thermal and Non-Thermal Food Processing Technologies provides the latest information to the food science community about the chemistry of emerging food processing technologies, including the fundamentals, recent trends, chemistry aspects in terms of quality parameters, and microbial inactivation for each technology. Divided in 4 sections, the book focus on a range of emerging technologies, such as microwave processing of food, radio frequency processing, infrared processing, ohmic heating, drying technologies, ionizing radiation processing, among others.All chapters include the following common features: principle, scope and mechanisms; effect on macromolecules (proteins, lipids, carbohydrates); effect on bioactives (Vitamins, minerals, bioactive agents); chemistry of microbial inactivation; and degradation mechanisms.

Microencapsulation in the Food Industry

• 2nd Edition
• September 27, 2022
• Robert Sobel
• English
• Paperback 978-0-12-821683-5

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• eBook 978-0-12-822530-1

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Microencapsulation in the Food Industry: A Practical Implementation Guide, Second Edition continues to focus on the development of new microencapsulation techniques for researchers and scientists in the field. This practical reference combines the knowledge of new and novel processing techniques, materials and selection, regulatory aspects and testing and evaluation of materials. It provides application specific uses of microencapsulation as it applies to the food and nutraceutical industries. This reference offers unique solutions to some very specific product needs in the field of encapsulation. This second edition highlights changes in the industry as a result of a field that has traversed from the micro scale level to nano-scaled encapsulation and includes two new chapters, one on regulatory, quality, process scale-up, packaging, and economics and the other on testing and quality control.

Food Processing Technology

• 5th Edition
• June 18, 2022
• P.J. Fellows
• English
• Hardback 978-0-323-85737-6

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• eBook 978-0-323-98431-7

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Food Processing Technology: Principles and Practice, Fifth Edition  includes emerging trends and developments in food processing. The book has been fully updated to provide comprehensive, up-to-date technical information. For each food processing unit operation, theory and principles are first described, followed by equipment used commercially and its operating conditions, the effects of the operation on micro-organisms, and the nutritional and sensory qualities of the foods concerned. Part I describes basic concepts; Part II describes operations that take place at ambient temperature; Part III describes processing using heat; Part IV describes processing by removing heat; and Part V describes post-processing operations. This book continues to be the most comprehensive reference in the field, covering all processing unit operations in a single volume. The title brings key terms and definitions, sample problems, recommended further readings and illustrated processes.

Food Waste Recovery

• 2nd Edition
• December 1, 2020
• Charis M. Galanakis
• English
• Paperback 978-0-12-820563-1

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• eBook 978-0-12-822592-9

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Food Waste Recovery: Processing Technologies, Industrial Techniques, and Applications, Second Edition provides information on safe and economical strategies for the recapture of value compounds from food wastes while also exploring their re-utilization in fortifying foods and as ingredients in commercial products. Sections discuss the exploration of management options, different sources, the Universal Recovery Strategy, conventional and emerging technologies, and commercialization issues that target applications of recovered compounds in the food and cosmetics industries. This book is a valuable resource for food scientists, technologists, engineers, chemists, product developers, researchers, academics and professionals working in the food industry.

Design and Optimization of Innovative Food Processing Techniques Assisted by Ultrasound

• 1st Edition
• November 19, 2020
• Francisco J. Barba + 4 more
• English
• Paperback 978-0-12-818275-8

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• eBook 978-0-12-818276-5

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Design and Optimization of Innovative Food Processing Techniques Assisted by Ultrasound: Developing Healthier and Sustainable Food Products is a useful tool in understanding the innovative applications derived from the use of ultrasound technology. The book is a starting point for product development, covering technological, physicochemical and nutritional perspectives, as well as the reduction of food toxics and contaminants. Divided into three parts, sections cover ultrasound usage in obtaining functional foods, extracting bioactive compounds, the improvement of food quality, ultrasound use for the development of novel applications, and more. As the definitive resource in new innovative ultrasound-based emerging processes, this book is a necessity for food scientists and technologists, nutrition researchers, and those working in the food manufacturing industry.

Innovative Food Processing Technologies

• 1st Edition
• August 18, 2020
• Kasiviswanathan Muthukumarappan + 1 more
• English
• Hardback 978-0-12-815781-7

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• eBook 978-0-12-815782-4

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Food process engineering, a branch of both food science and chemical engineering, has evolved over the years since its inception and still is a rapidly changing discipline. While traditionally the main objective of food process engineering was preservation and stabilization, the focus today has shifted to enhance health aspects, flavour and taste, nutrition, sustainable production, food security and also to ensure more diversity for the increasing demand of consumers. The food industry is becoming increasingly competitive and dynamic, and strives to develop high quality, freshly prepared food products. To achieve this objective, food manufacturers are today presented with a growing array of new technologies that have the potential to improve, or replace, conventional processing technologies, to deliver higher quality and better consumer targeted food products, which meet many, if not all, of the demands of the modern consumer. These new, or innovative, technologies are in various stages of development, including some still at the R&D stage, and others that have been commercialised as alternatives to conventional processing technologies. Food process engineering comprises a series of unit operations traditionally applied in the food industry. One major component of these operations relates to the application of heat, directly or indirectly, to provide foods free from pathogenic microorganisms, but also to enhance or intensify other processes, such as extraction, separation or modification of components. The last three decades have also witnessed the advent and adaptation of several operations, processes, and techniques aimed at producing high quality foods, with minimum alteration of sensory and nutritive properties. Some of these innovative technologies have significantly reduced the thermal component in food processing, offering alternative nonthermal methods. Food Processing Technologies: A Comprehensive Review, Three Volume Set covers the latest advances in innovative and nonthermal processing, such as high pressure, pulsed electric fields, radiofrequency, high intensity pulsed light, ultrasound, irradiation and new hurdle technology. Each section will have an introductory article covering the basic principles and applications of each technology, and in-depth articles covering the currently available equipment (and/or the current state of development), food quality and safety, application to various sectors, food laws and regulations, consumer acceptance, advancements and future scope. It will also contain case studies and examples to illustrate state-of-the-art applications. Each section will serve as an excellent reference to food industry professionals involved in the processing of a wide range of food categories, e.g., meat, seafood, beverage, dairy, eggs, fruits and vegetable products, spices, herbs among others.

Advances in Cold Plasma Applications for Food Safety and Preservation

• 1st Edition
• October 12, 2019
• Daniela Bermudez-Aguirre
• English
• Paperback 978-0-12-814921-8

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• eBook 978-0-12-814922-5

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Cold plasma is one of the newest technologies tested for food preservation. In the last decade, this novel approach has shown promising results as a disinfectant of food products and packaging materials. Cold plasma is also affordable, waterless, waste-free, and leaves no chemical residue on the product. This exciting new technology is covered thoroughly in Advances in Cold Plasma Applications for Food Preservation.The book presents the basic principles of cold plasma, examples of food products disinfected by cold plasma, and the challenges of using cold plasma to maximize microbial and spore inactivation. Some chapters are devoted to specific applications of the technology, such as the use of cold plasma for space missions. Insights about the required regulations for this technology are also discussed.Written and edited by experts in the field, Advances in Cold Plasma Applications for Food Preservation is aimed at academic researchers, food scientists, and government officials working on disinfection of food products.

The Technology of Wafers and Waffles II

• 1st Edition
• November 30, 2018
• Karl F. Tiefenbacher
• English
• Paperback 978-0-12-809437-2

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• eBook 978-0-12-811972-3

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The Technology of Wafers and Waffles: Recipes, Product Development and Knowhow is the definitive reference book addressing new product development in wafers and waffles. As a companion manual to The Technology of Wafers and Waffles: Operational Aspects, it provides a varied selection of recipes for different types of wafers, waffles, and fillings. This book discusses flat and shaped wafers, ice cream cones, cups, wafer reels, wafer sticks, stroop waffles, and North American frozen waffles. A separate chapter focuses on recipe calculations for wafer and waffle batters, doughs, and fillings, which allows estimating output, cost, and main nutrient content. Finally, there is also an overview on the patent and food science literature on wafers and waffles in chronological order.

Innovative Technologies for Food Preservation

• 1st Edition
• September 21, 2017
• Francisco J. Barba + 3 more
• English
• Paperback 978-0-12-811031-7

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• eBook 978-0-12-811032-4

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Innovative Technologies for Food Preservation: Inactivation of Spoilage and Pathogenic Microorganisms covers the latest advances in non-thermal processing, including mechanical processes (such as high pressure processing, high pressure homogenization, high hydrodynamic pressure processing, pressurized fluids); electromagnetic technologies (like pulsed electric fields, high voltage electrical discharges, Ohmic heating, chemical electrolysis, microwaves, radiofrequency, cold plasma, UV-light); acoustic technologies (ultrasound, shockwaves); innovative chemical processing technologies (ozone, chlorine dioxide, electrolysis, oxidized water) and others like membrane filtration and dense phase CO2. The title also focuses on understanding the effects of such processing technologies on inactivation of the most relevant pathogenic and spoilage microorganisms to ensure food safety and stability. Over the course of the 20th century, the interest and demand for the development and application of new food preservation methods has increased significantly. The research in the last 50 years has produced various innovative food processing technologies and the use of new technologies for inactivation of spoilage and/or pathogenic microorganisms will depend on several factors. At this stage of development there is a need to better understand the mechanisms that govern microbial inactivation as induced by new and innovative processing technologies, as well as suitable and effective conditions for inactivating the microorganism.