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Books in Food engineering

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31-40 of 80 results in All results

Fundamentals of 3D Food Printing and Applications

  • 1st Edition
  • November 2, 2018
  • Fernanda C. Godoi + 3 more
  • English
  • Paperback
    9 7 8 - 0 - 1 2 - 8 1 4 5 6 4 - 7
  • eBook
    9 7 8 - 0 - 1 2 - 8 1 4 5 6 5 - 4
Fundamentals of 3D Food Printing and Applications provides an update on this emerging technology that can not only create complex edible shapes, but also enable the alteration of food texture and nutritional content required by specific diets. This book discusses 3D food printing technologies and their working mechanisms within a broad spectrum of application areas, including, but not limited to, the development of soft foods and confectionary designs. It provides a unique and contemporary guide to help correlate supply materials (edible inks) and the technologies (e.g., extrusion and laser based) used during the construction of computer-aided 3D shapes. Users will find a great reference that will help food engineers and research leaders in food science understand the characteristics of 3D food printing technologies and edible inks.

Thermodynamics of Phase Equilibria in Food Engineering

  • 1st Edition
  • October 17, 2018
  • Camila Gambini Pereira
  • English
  • Paperback
    9 7 8 - 0 - 1 2 - 8 1 1 5 5 6 - 5
  • eBook
    9 7 8 - 0 - 1 2 - 8 1 1 5 5 7 - 2
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.

Enzymes in Food Biotechnology

  • 1st Edition
  • August 23, 2018
  • Mohammed Kuddus
  • English
  • Paperback
    9 7 8 - 0 - 1 2 - 8 1 3 2 8 0 - 7
  • eBook
    9 7 8 - 0 - 1 2 - 8 1 3 2 8 1 - 4
Enzymes in Food Biotechnology: Production, Applications, and Future Prospects presents a comprehensive review of enzyme research and the potential impact of enzymes on the food sector. This valuable reference brings together novel sources and technologies regarding enzymes in food production, food processing, food preservation, food engineering and food biotechnology that are useful for researchers, professionals and students. Discussions include the process of immobilization, thermal and operational stability, increased product specificity and specific activity, enzyme engineering, implementation of high-throughput techniques, screening to relatively unexplored environments, and the development of more efficient enzymes.

Postharvest Disinfection of Fruits and Vegetables

  • 1st Edition
  • August 13, 2018
  • Mohammed Wasim Siddiqui
  • English
  • Paperback
    9 7 8 - 0 - 1 2 - 8 1 2 6 9 8 - 1
  • eBook
    9 7 8 - 0 - 1 2 - 8 1 2 6 9 9 - 8
Postharvest Disinfection of Fruits and Vegetables describes available technologies to reduce microbial infection for maintaining postharvest quality and safety. The book analyzes alternative and traditional methodologies and points out the significant advantages and limitations of each technique, thus facilitating both cost and time savings. This reference is for anyone in the fresh produce industry who is involved in postharvest handling and management. It discusses, in detail, the latest disinfection approaches, low-cost treatment strategies, management and protocols to control fresh produce qualities, diseases and insect infestation.

Biscuit, Cookie and Cracker Production

  • 1st Edition
  • July 10, 2018
  • Iain Davidson
  • English
  • Paperback
    9 7 8 - 0 - 1 2 - 8 1 5 5 7 9 - 0
  • eBook
    9 7 8 - 0 - 1 2 - 8 1 5 5 8 0 - 6
Biscuit, Cookie, and Cracker Production: Process, Production, and Packaging Equipment is a practical reference that brings a complete description of the process and equipment necessary for automated food production in the food/biscuit industry. The book describes the existing and emerging technologies in biscuit making and production, bringing a valuable asset to R&D personnel and students in food technology and engineering areas. Full of clear illustrations, photos and text describing types of biscuits, cookies and crackers, ingredients, test bakery equipment, dough piece forming, biscuit baking ovens, biscuit cooling and handling, and processing and packaging, this book presents a timely resource on the topic.

Biopolymers for Food Design

  • 1st Edition
  • Volume 20
  • April 3, 2018
  • Alexandru Mihai Grumezescu + 1 more
  • English
  • Paperback
    9 7 8 - 0 - 1 2 - 8 1 1 4 4 9 - 0
  • eBook
    9 7 8 - 0 - 1 2 - 8 1 1 5 0 1 - 5
Biopolymers for Food Design, Volume 20 in the Handbook of Bioengineering series, describes how biopolymers have made a major impact in the food industry, from food design, to food control and safety. Biopolymers can be used in the development of novel nutritional alternatives, to replace difficult to obtain food products, or for foods inaccessible or inappropriate for a particular population (i.e. allergic to specific components). In addition, some polymers can be used as functional ingredients, and can also represent efficient scaffolds for food ingredients with therapeutic values. This valuable reference is ideal for those looking for new solutions for the food industry.

Role of Materials Science in Food Bioengineering

  • 1st Edition
  • Volume 19
  • March 29, 2018
  • Alexandru Mihai Grumezescu + 1 more
  • English
  • Paperback
    9 7 8 - 0 - 1 2 - 8 1 1 4 4 8 - 3
  • eBook
    9 7 8 - 0 - 1 2 - 8 1 1 5 0 0 - 8
The Role of Materials Science in Food Bioengineering, Volume 19 in the Handbook of Food Bioengineering, presents an up-to-date review of the most recent advances in materials science, further demonstrating its broad applications in the food industry and bioengineering. Many types of materials are described, with their impact in food design discussed. The book provides insights into a range of new possibilities for the use of materials and new technologies in the field of food bioengineering. This is an essential reference on bioengineering that is not only ideal for researchers, scientists and food manufacturers, but also for students and educators.

Food Processing for Increased Quality and Consumption

  • 1st Edition
  • Volume 18
  • March 20, 2018
  • Alexandru Mihai Grumezescu + 1 more
  • English
  • Paperback
    9 7 8 - 0 - 1 2 - 8 1 1 4 4 7 - 6
  • eBook
    9 7 8 - 0 - 1 2 - 8 1 1 4 9 9 - 5
Food Processing for Increased Quality and Consumption, Volume 18 in the Handbook of Food Bioengineering series, offers an updated perspective on the novel technologies utilized in food processing. This resource highlights their impact on health, industry and food bioengineering, also emphasizing the newest aspects of investigated technologies and specific food products through recently developed processing methods. As processed foods are more frequently consumed, there is increased demand to produce foods that attract people based on individual preferences, such as taste, texture or nutritional value. This book provides advantageous tools that improve food quality, preservation and aesthetics.

Alternative and Replacement Foods

  • 1st Edition
  • Volume 17
  • March 9, 2018
  • Alexandru Mihai Grumezescu + 1 more
  • English
  • Paperback
    9 7 8 - 0 - 1 2 - 8 1 1 4 4 6 - 9
  • eBook
    9 7 8 - 0 - 1 2 - 8 1 1 4 9 8 - 8
Alternative and Replacement Foods, Volume 17, a volume in the Handbook of Food Bioengineering series, presents the most up-to-date research on synthetic and replacement food components for scientists and researchers. The book helps them understand the significant impact of these foods on the length and quality of life of consumers. It presents a solid resource that brings together multidisciplinary research and its relationship to various disciplines. Readers will find a broad range of potential outcomes discussed, such as food safety, human and animal health benefits, and the development of new and novel foods through the bio-fortification of nutrients in foods.

Nanoemulsions

  • 1st Edition
  • February 24, 2018
  • Seid Mahdi Jafari + 1 more
  • English
  • Paperback
    9 7 8 - 0 - 1 2 - 8 1 1 8 3 8 - 2
  • eBook
    9 7 8 - 0 - 1 2 - 8 1 1 8 3 9 - 9
Nanoemulsions: Formulation, Applications, and Characterization provides detailed information on the production, application and characterization of food nanoemulsion as presented by experts who share a wealth of experience. Those involved in the nutraceutical, pharmaceutical and cosmetic industries will find this a useful reference as it addresses findings related to different preparation and formulation methods of nanoemulsions and their application in different fields and products. As the last decade has seen a major shift from conventional emulsification processes towards nanoemulsions that both increase the efficiency and stability of emulsions and improve targeted drug and nutraceutical delivery, this book is a timely resource.