Books in Food processing technology

11-20 of 46 results in All results

Ultrasound: Advances in Food Processing and Preservation

• 1st Edition
• August 10, 2017
• Daniela Bermudez-Aguirre
• English
• Paperback 978-0-12-804581-7

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• eBook 978-0-12-804614-2

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Ultrasound is an emerging technology that has been widely explored in foodscience and technology since the late 1990s. The book is divided into three main areas.Chapters 1 to 5 focus on the basic principles of ultrasound and how the technology works on microbial cells, enzymes, and the chemistry behind the process. Chapters 6 to 15 cover the application of ultrasound in specific food products and processes, discussing changes on food quality and presenting some innovations in food ingredients and enhancement of unit operations. Finally, Chapters 16 to 20 present some topics about manufacture of ultrasound equipment and simulation of the process, the use of the technology to treat food industry wastewater, and an industry perspective. The laws and regulations concerning emerging technologies, such as ultrasound, are also discussed, including the new Food Safety Modernization Act.

The Technology of Wafers and Waffles I

• 1st Edition
• May 16, 2017
• Karl F. Tiefenbacher
• English
• Paperback 978-0-12-809438-9

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• eBook 978-0-12-811452-0

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The Technology of Wafers and Waffles: Operational Aspects is the definitive reference book on wafer and waffle technology and manufacture. It covers specific ingredient technology (including water quality, wheat flour, starches, dextrins, oils and fats) and delves extensively into the manufacturing elements and technological themes in wafer manufacturing, including no/low sugar wafers, hygroscopic wafers, fillings and enrobing. The book explains, in detail, operating procedures such as mixing, baking, filling, cooling, cutting and packaging for every type of wafer: flat and shaped wafers for making biscuits, ice cream cones, cups, wafer reels, wafer sticks (flute wafers) and biscuit wafers. It also explores the various types of European (Belgian) waffles and North American frozen waffles.

Sweet Potato Processing Technology

• 1st Edition
• April 13, 2017
• Taihua Mu + 3 more
• English
• Paperback 978-0-12-812871-8

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• eBook 978-0-12-812937-1

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Sweet Potato Processing Technology systematically introduces processing technologies of sweet potato starch and its series products including sweet potato protein, dietary fibers, pectin, granules, anthocyanins and chlorogenic acids. The book provides a detailed and comprehensive account of physicochemical and functional properties of sweet potato products, the nutritional components extracted from sweet potato, as well as their utilization in food, medicine and cosmetic fields. This book can provide the scientific basis and technical support for virtuous circle promotion and structure upgrade of sweet potato processing industry. This book will be a valuable reference for undergraduate and graduate students, as well as specialists and enterprise research staff in the field of food technology.

Electron Spin Resonance in Food Science

• 1st Edition
• December 22, 2016
• Ashutosh Kumar Shukla
• English
• Paperback 978-0-12-805428-4

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• eBook 978-0-12-813364-4

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Electron Spin Resonance in Food Science covers, in detail, the ESR identification of the irradiation history of food products and beverages to investigate changes that occur during storage, with an aim of improving hygienic quality and extending shelf-life with minimal tempering in nutritional profile. The book also includes ESR studies on the interaction of food items and packaging materials, along with a section on new approaches in ESR identification of irradiated foods that is followed by a chapter on international legislation relevant to irradiated food. A section on ESR applications in characterizing ROS/antioxidants in food items and lipid oxidation, including spin labeling, spin trapping and imaging applications is also covered, as are ESR applications in nutrition and pharmaceutics.

The Microwave Processing of Foods

• 2nd Edition
• November 1, 2016
• Marc Regier + 2 more
• English
• Hardback 978-0-08-100528-6

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• eBook 978-0-08-100531-6

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The Microwave Processing of Foods, Second Edition, has been updated and extended to include the many developments that have taken place over the past 10 years. Including new chapters on microwave assisted frying, microwave assisted microbial inactivation, microwave assisted disinfestation, this book continues to provide the basic principles for microwave technology, while also presenting current and emerging research trends for future use development. Led by an international team of experts, this book will serve as a practical guide for those interested in applying microwave technology.

Food Processing Technology

• 4th Edition
• October 4, 2016
• P.J. Fellows
• English
• eBook 978-0-08-100523-1

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Food Processing Technology: Principles and Practice, Fourth Edition, has been updated and extended to include the many developments that have taken place since the third edition was published. The new edition includes an overview of the component subjects in food science and technology, processing stages, important aspects of food industry management not otherwise considered (e.g. financial management, marketing, food laws and food industry regulation), value chains, the global food industry, and over-arching considerations (e.g. environmental issues and sustainability). In addition, there are new chapters on industrial cooking, heat removal, storage, and distribution, along with updates on all the remaining chapters. This updated edition consolidates the position of this foundational book as the best single-volume introduction to food manufacturing technologies available, remaining as the most adopted standard text for many food science and technology courses.

Cold Plasma in Food and Agriculture

• 1st Edition
• July 15, 2016
• NN Misra + 2 more
• English
• Paperback 978-0-12-801365-6

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• eBook 978-0-12-801489-9

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Cold Plasma in Food and Agriculture: Fundamentals and Applications is an essential reference offering a broad perspective on a new, exciting, and growing field for the food industry. Written for researchers, industry personnel, and students interested in nonthermal food technology, this reference will lay the groundwork of plasma physics, chemistry, and technology, and their biological applications. Food scientists and food engineers interested in understanding the theory and application of nonthermal plasma for food will find this book valuable because it provides a roadmap for future developments in this emerging field. This reference is also useful for biologists, chemists, and physicists who wish to understand the fundamentals of plasma physics, chemistry, and technology and their biological interactions through applying novel plasma sources to food and other sensitive biomaterials.

Comprehensive Utilization of Citrus By-Products

• 1st Edition
• July 6, 2016
• Yang Shan
• English
• Paperback 978-0-12-809785-4

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• eBook 978-0-12-809860-8

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Comprehensive Utilization of Citrus By-products provides comprehensive knowledge and information on the development and utilization of citrus by-products, including the types, preparation, and determination of their main functional components. As one of the most popular fruits in the world, the processing of citrus fruits produces a great deal of citrus peel, a primary by-product. Current treatments of citrus peel pollute the environment and waste resources so eco-friendly solutions are sought. This book reflects research, trends and attitudes in the field, presenting a wide overview including extraction processes for functional components; isolation and structural identification; synthesis of new compounds; and the research and development of citrus by-products, their biodegradable transformation, and processing equipment. This valuable reference book can be used by scientists, scholars, and students working on citrus, dietitians and nutritionists, citrus processing enterprises, and farmers from cooperative organizations related to citrus processing.

Innovative Food Processing Technologies

• 1st Edition
• June 29, 2016
• Kai Knoerzer + 2 more
• English
• Paperback 978-0-08-100294-0

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• eBook 978-0-08-100298-8

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Innovative Food Processing Technologies: Extraction, Separation, Component Modification and Process Intensification focuses on advances in new and novel non-thermal processing technologies which allow food producers to modify and process food with minimal damage to the foodstuffs. The book is highly focused on the application of new and novel technologies, beginning with an introductory chapter, and then detailing technologies which can be used to extract food components. Further sections on the use of technologies to modify the structure of food and the separation of food components are also included, with a final section focusing on process intensification and enhancement.

Handbook of Hygiene Control in the Food Industry

• 2nd Edition
• June 10, 2016
• John Holah + 2 more
• English
• Hardback 978-0-08-100155-4

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• eBook 978-0-08-100197-4

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Handbook of Hygiene Control in the Food Industry, Second Edition, continues to be an authoritative reference for anyone who needs hands-on practical information to improve best practices in food safety and quality. The book is written by leaders in the field who understand the complex issues of control surrounding food industry design, operations, and processes, contamination management methods, route analysis processing, allergenic residues, pest management, and more. Professionals and students will find a comprehensive account of risk analysis and management solutions they can use to minimize risks and hazards plus tactics and best practices for creating a safe food supply, farm to fork.