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Books in Food engineering

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21-30 of 80 results in All results

Innovation Strategies in the Food Industry

  • 2nd Edition
  • October 21, 2021
  • Charis M. Galanakis
  • English
  • Paperback
    9 7 8 - 0 - 3 2 3 - 8 5 2 0 3 - 6
  • eBook
    9 7 8 - 0 - 3 2 3 - 9 1 5 5 2 - 6
Innovation Strategies for the Food Industry: Tools for Implementation, Second Edition explores how process technologies and innovations are implemented in the food industry, by i.e., detecting problems and providing answers to questions of modern applications. As in all science sectors, Internet and big data have brought a renaissance of changes in the way academics and researchers communicate and collaborate, and in the way that the food industry develops. The new edition covers emerging skills of food technologists and the integration of food science and technology knowledge into the food chain. This handbook is ideal for all relevant actors in the food sector (professors, researchers, students and professionals) as well as for anyone dealing with food science and technology, new products development and food industry.

Safety and Regulatory Issues of Nanoencapsulated Food Ingredients

  • 1st Edition
  • Volume 7
  • July 3, 2021
  • Seid Mahdi Jafari
  • English
  • Paperback
    9 7 8 - 0 - 1 2 - 8 1 5 7 2 5 - 1
  • eBook
    9 7 8 - 0 - 1 2 - 8 1 6 5 1 8 - 8
Safety and Regulatory Issues of Nanoencapsulated Food Ingredients, a volume in the Nanoencapsulation in the Food Industry series, discusses the safety and toxicity potential of food-relevant and edible nanostructures, along with legislation issued by different countries and organizations governing their safety. The book's chapters cover safety issues of nanocapsules in food matrices, their possible toxicity effects, and in vitro and in vivo assays which are explored to underline their impact. Authored by a team of global experts in the fields of nano and microencapsulation of food, nutraceutical and pharmaceutical ingredients, this title is of great value to those engaged in fields surrounding nanoencapsulation.

Application of Nano/Microencapsulated Ingredients in Food Products

  • 1st Edition
  • Volume 6
  • October 17, 2020
  • Seid Mahdi Jafari
  • English
  • Paperback
    9 7 8 - 0 - 1 2 - 8 1 5 7 2 6 - 8
  • eBook
    9 7 8 - 0 - 1 2 - 8 1 6 5 1 9 - 5
Application of Nano/Microencapsulated Ingredients in Food Products, a volume in the Nanoencapsulation in the Food Industry series, presents applications of nano/micro-encapsulated ingredients such as vitamins, minerals, flavors, colorants, enzymes, probiotics antioxidants and many other bioactive components in different groups of food products. Each chapter explores nano/microencapsulated ingredients in food products, including beverages, cereal flours and bakery products, meat, oils and fats, salt, spices and seasonings, functional supplements, and in chewing gum. In addition, the book explores active food packaging and edible coatings with nano/microencapsulated ingredients. Authored by a team of global experts in the fields of nano and microencapsulation of food, nutraceutical and pharmaceutical ingredients, this title is of great value to those engaged in the various fields of nanoencapsulation.

Handbook of Food Nanotechnology

  • 1st Edition
  • June 16, 2020
  • Seid Mahdi Jafari
  • English
  • Paperback
    9 7 8 - 0 - 1 2 - 8 1 5 8 6 6 - 1
  • eBook
    9 7 8 - 0 - 1 2 - 8 1 6 0 4 2 - 8
Food Nanotechnology: Applications and Approaches is the definitive guide on all aspects of nano-sized ingredients and devices for the food sector. The book brings science and applications together on the nano-scale into nano-structured food materials, with an emphasis on their production, processing, engineering, characterization, and applications of food materials containing true nano-sized dimensions or nano-structures that enable novel/enhanced properties or functions. All chapters emphasize original results relating to experimental, theoretical, computational, and/or applications of nano-materials in food. Topics such as the application of nanotechnology in food processing operations, functional ingredients, quality control, nutraceutical delivery, and packaging of food products are very attractive and beneficial to both academics and practitioners. Finally, the safety of applying nano ingredients and nano devices is covered.

Release and Bioavailability of Nanoencapsulated Food Ingredients

  • 1st Edition
  • Volume 5
  • June 2, 2020
  • Seid Mahdi Jafari
  • English
  • Paperback
    9 7 8 - 0 - 1 2 - 8 1 5 6 6 5 - 0
  • eBook
    9 7 8 - 0 - 1 2 - 8 1 5 6 6 6 - 7
Release and Bioavailability of Nanoencapsulated Food Ingredients, volume five in the Nanoencapsulation in the Food Industry series, reviews different release mechanisms of nanoencapsulated food ingredients. The book discusses mathematical and intelligent modeling of the release of bioactive agents from nano-vehicles to better understand their release mechanisms, while also covering different approaches for studying the release profile of these ingredients (such as in-vitro and in-vivo assays). Authored by a team of global experts in the fields of nano and microencapsulation of food, nutraceutical and pharmaceutical ingredients, this title will be of great value to those engaged in various fields of nanoencapsulation.

Characterization of Nanoencapsulated Food Ingredients

  • 1st Edition
  • Volume 4
  • March 7, 2020
  • Seid Mahdi Jafari
  • English
  • Paperback
    9 7 8 - 0 - 1 2 - 8 1 5 6 6 7 - 4
  • eBook
    9 7 8 - 0 - 1 2 - 8 1 5 6 6 8 - 1
Characterization of Nanoencapsulated Food Ingredients, Volume Four in the Nanoencapsulation in the Food Industry series, introduces some of the common instrumental analysis and characterization methods for the evaluation of nanocarriers and nanoencapsulated ingredients in terms of their morphology, size distribution, surface charge and composition, appearance, physicochemical and rheological properties, and antioxidant activity.　　 Divided in five sections, the book covers the qualitative and quantitative properties of nanoencapsulated food ingredients by different characterization techniques, besides correlating nanocarrier behavior to their physicochemical and functional properties. Authored by a team of global experts in the fields of nano- and microencapsulation of food, nutraceutical, and pharmaceutical ingredients, this title is of great value to those engaged in the various fields of nanoencapsulation and nanodelivery systems.

Nanoencapsulation of Food Ingredients by Specialized Equipment

  • 1st Edition
  • Volume 3
  • October 24, 2019
  • Seid Mahdi Jafari
  • English
  • Paperback
    9 7 8 - 0 - 1 2 - 8 1 5 6 7 1 - 1
  • eBook
    9 7 8 - 0 - 1 2 - 8 1 5 6 7 2 - 8
Nanoencapsulation of Food Ingredients by Specialized Equipment, Third Edition, a new volume in the Nanoencapsulation in the Food Industry series provides an overview of specialized developed equipment for the nanoencapsulation of food ingredients. Electro-spinning, electro-spraying, nano-spray dryer, micro/nano-fluidics systems and sonication devices are just some of the equipment analyzed in the book. Each chapter reviews the mechanisms of innovative devices for preparation of nanostructures, exploring the key factors in each device to control the efficiency of nanoencapsulation and revealing the morphologies and properties of nanoencapsulated ingredients produced by each equipment. Authored by a team of global experts in the fields of nano and microencapsulation of food, nutraceutical, and pharmaceutical ingredients, this title is of great value to those engaged in the various fields of of nanoencapsulation.

Lipid-Based Nanostructures for Food Encapsulation Purposes

  • 1st Edition
  • Volume 2
  • August 3, 2019
  • Seid Mahdi Jafari
  • English
  • Paperback
    9 7 8 - 0 - 1 2 - 8 1 5 6 7 3 - 5
  • eBook
    9 7 8 - 0 - 1 2 - 8 1 5 6 7 4 - 2
Lipid-Based Nanostructures for Food Encapsulation Purposes, Volume Two in the Nanoencapsulation in the Food Industry series, reviews recent studies on the formulation and evaluation of different categories of lipid-based nano-carriers and discusses how lipid nanoencapsulation is a feasible technology for the food industry. This book covers nano-emulsions, nano-liposomes, nanostructured lipid carriers and surfactant nanoparticles. Authored by a team of global experts in the fields of nano and microencapsulation of food, nutraceutical and pharmaceutical ingredients, this title is of great value to those engaged in the various fields of nanoencapsulation.

Biopolymer Nanostructures for Food Encapsulation Purposes

  • 1st Edition
  • Volume 1
  • June 14, 2019
  • Seid Mahdi Jafari
  • English
  • Paperback
    9 7 8 - 0 - 1 2 - 8 1 5 6 6 3 - 6
  • eBook
    9 7 8 - 0 - 1 2 - 8 1 5 6 6 4 - 3
Biopolymer Nanostructures for Food Encapsulation Purposes, a volume in the Nanoencapsulation in the Food Industry series, guides readers on how to fabricate and apply nanostructures from different proteins, carbohydrates and chemical sources for food encapsulation purposes. This book covers recent and applied research in all disciplines of bioactive and nutrient delivery. Chapters emphasize original results relating to experimental, theoretical, formulations and/or applications of nano-structured biopolymers.

Separation of Functional Molecules in Food by Membrane Technology

  • 1st Edition
  • November 14, 2018
  • Charis M. Galanakis
  • English
  • Paperback
    9 7 8 - 0 - 1 2 - 8 1 5 0 5 6 - 6
  • eBook
    9 7 8 - 0 - 1 2 - 8 1 5 0 5 7 - 3
Separation of Functional Molecules in Food by Membrane Technology deals with an issue that is becoming a new research trend in the field of food and bioproducts processing. The book fills in the gap of transfer knowledge between academia and industry by highlighting membrane techniques and applications for the separation of food components in bioresources, discussing separation mechanisms, balancing advantages and disadvantages, and providing relevant applications. Edited by Charis Galanakis, the book is divided in 13 chapters written by experts from the meat science, food technology and engineering industries.