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Books in Food processing

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21-30 of 105 results in All results

Microbiological Analysis of Foods and Food Processing Environments

  • 1st Edition
  • December 9, 2021
  • Osman Erkmen
  • English
  • Paperback
    9 7 8 - 0 - 3 2 3 - 9 1 6 5 1 - 6
  • eBook
    9 7 8 - 0 - 3 2 3 - 9 7 2 2 1 - 5
Microbiological Analysis of Foods and Food Processing Environments is a well-rounded text that focuses on food microbiology laboratory applications. The book provides detailed steps and effective visual representations with microbial morphology that are designed to be easily understood. Sections discuss the importance of the characteristics of microorganisms in isolation and enumeration of microorganisms. Users will learn more about the characteristics of microorganisms in medicine, the food industry, analysis laboratories, the protection of foods against microbial hazards, and the problems and solutions in medicine and the food industry. Food safety, applications of food standards, and identification of microorganisms in a variety of environments depend on the awareness of microorganisms in their sources, making this book useful for many industry professionals.

Postharvest and Postmortem Processing of Raw Food Materials

  • 1st Edition
  • November 26, 2021
  • Seid Mahdi Jafari
  • English
  • Paperback
    9 7 8 - 0 - 1 2 - 8 1 8 5 7 2 - 8
  • eBook
    9 7 8 - 0 - 1 2 - 8 1 9 7 0 4 - 2
Postharvest and Postmortem Processing of Raw Food Materials, a volume in the Unit Operations and Processing Equipment in the Food Industry series, presents the processing operations and handling of agricultural crops, animal products, and raw food materials after their harvesting/slaughtering and entrance into food production factories. Chapters in this new release cover an Introduction to postharvest and postmortem technology, Primary operations in postharvest processing, Disintegration of raw agricultural crops, Disintegration with little changes in form (Husking, Shelling, Pitting, Coring, Snipping and Destemming), Disintegration with considerable changes in form (Cutting/dicing, crashing and grinding, Slaughtering, Shredding, Sheeting), and much more. Written by experts in the field of food engineering, and in a simple and dynamic way, this book targets all who are engaged in food processing operations worldwide, giving readers good knowledge on the basics of food engineering principles and applications.

Tomato Processing by-Products

  • 1st Edition
  • October 25, 2021
  • Mejdi Jeguirim + 1 more
  • English
  • Paperback
    9 7 8 - 0 - 1 2 - 8 2 2 8 6 6 - 1
  • eBook
    9 7 8 - 0 - 1 2 - 8 2 2 8 6 7 - 8
In addition to being served as a fresh vegetable, tomato is also consumed in the form of various processed products, such as paste, juice, sauce, puree and ketchup. Generally, in processing these products, different by-products including peels, seeds and pulps are produced. The rational disposal of Tomato waste represents not only a resource problem but also an environmental and economic one for the Tomato Processing Industry. Tomato Processing By-Products: Sustainable Applications indicates the alternative sustainable solutions for the recovery of tomato processing by-products as a source for animal feed and valuable components as well as their possible approaches for value-added utilization in energy, environmental and agricultural applications. Aimed at agricultural or food engineers who work in the Tomato processing industry and are seeking to improve their by-products management by actively utilizing them in effective applications.

Sustainable Production Technology in Food

  • 1st Edition
  • August 6, 2021
  • Jose M. Lorenzo + 2 more
  • English
  • Paperback
    9 7 8 - 0 - 1 2 - 8 2 1 2 3 3 - 2
  • eBook
    9 7 8 - 0 - 1 2 - 8 2 3 2 2 0 - 0
Sustainability is an essential part of our modern food production system. Carrying out food research that considers environmental, social, and economic factors, is a major objective for food producers and researchers. Strategic development and use of technology can greatly assist in the progression toward a more sustainable food system. Sustainable Production Technology in Food explores important scientific and practical aspects related to sustainable technologies used in all aspects of the food system. This book is organized into 13 chapters, that cover the main concepts related to sustainability and technology. Coverage includes current technology in the industry, technological developments to improve sustainability of food production (biopreservation, pulsed electric fields, high pressure processing, ultrasound, cold plasma, and nanotechnology), regulatory aspects, and future perspectives.

Engineering Principles of Unit Operations in Food Processing

  • 1st Edition
  • June 22, 2021
  • Seid Mahdi Jafari
  • English
  • Paperback
    9 7 8 - 0 - 1 2 - 8 1 8 4 7 3 - 8
  • eBook
    9 7 8 - 0 - 1 2 - 8 1 8 4 7 4 - 5
Engineering Principles of Unit Operations in Food Processing, volume 1 in the Woodhead Publishing Series, In Unit Operations and Processing Equipment in the Food Industry series, presents basic principles of food engineering with an emphasis on unit operations, such as heat transfer, mass transfer and fluid mechanics.

Food Losses, Sustainable Postharvest and Food Technologies

  • 1st Edition
  • May 19, 2021
  • Charis M. Galanakis
  • English
  • Paperback
    9 7 8 - 0 - 1 2 - 8 2 1 9 1 2 - 6
  • eBook
    9 7 8 - 0 - 1 2 - 8 2 3 2 5 1 - 4
The urgent need for sustainability within the food producing industries and agriculture has turned the interest of research to investigate new non-thermal technologies, nanotechnologies and other practices in postharvest treatment of crops and fruits. Subsequently, there is a need for a new guide covering the latest developments in this particular direction. Food Losses, Sustainable Postharvest and Food Technology provides solutions to postharvest treatment technologies. It explores modern non-thermal technologies, focusing on postharvest losses and quality of fresh-cut products. In addition, it discusses the implications for postharvest technology research, policies and practices. It also focuses on the most recent advances in the field, while it explores the potentiality and sustainability of already commercialized processes and products. Aimed at professionals working in the food industry and agriculture, it could also be utilized as a handbook for anyone dealing with sustainability issues of food production in spite of postharvest treatment.

Sustainable Food Processing and Engineering Challenges

  • 1st Edition
  • March 16, 2021
  • Charis M. Galanakis
  • English
  • Paperback
    9 7 8 - 0 - 1 2 - 8 2 2 7 1 4 - 5
  • eBook
    9 7 8 - 0 - 1 2 - 8 2 2 7 1 5 - 2
Sustainability is becoming a major item for the food industry around the world, as resources become more restricted and demand grows. Food processing ensures that the resources required producing raw food materials and ingredients for food manufacturing are used most efficiently. Responding to the goals of sustainability requires the maximum utilization of all raw materials produced and integration of activities throughout all the production-to-consumption stages. To maximize the conversion of raw materials into consumer products, food engineering and food processing challenges should be met. Sustainable Food Processing and Engineering Challenges covers the most trend topics and challenges of sustainable food processing and food engineering, giving emphasis in  engineering packaging for a sustainable food chain, food processing technologies, Industry 4.0 applied to food, food digestion engineering, sustainable alternative food processing technologies, physico-chemical aspects of food, cold plasma technology, refrigeration climate control, non-thermal pasteurisation and sterilization, nanotechnology and alternative processes requiring less resources, sustainable innovation in food product design etc. Edited by a multiple team of experts, the book is aimed at food engineers who are seeking to improve efficiency of production systems and also researchers, specialists, chemical engineers and professionals working in food processing.

Food Technology Disruptions

  • 1st Edition
  • January 20, 2021
  • Charis M. Galanakis
  • English
  • Paperback
    9 7 8 - 0 - 1 2 - 8 2 1 4 7 0 - 1
  • eBook
    9 7 8 - 0 - 1 2 - 8 2 1 4 7 4 - 9
Food Technology Disruptions covers the latest disruptions in the food industry, such as the Internet of Things, digital technologies, modern applications like 3D printing, bacterial sensors in food packaging, electronic noses for food authentication, and artificial intelligence. With additional discussions on innovative distribution and delivery of food and consumer acceptance of food disruptions, this book is an essential resource for food scientists, technologists, engineers, agriculturalists, chemists, product developers, researchers, academics and professionals working in the food industry. While innovations play an important role in food production, disruptive technologies are a revolutionary type of innovation that can displace an established technology and shake up the industry...or create a completely new industry. Currently, digital technologies and smart applications lead innovations in the food sector in order to optimize the food supply chain and to develop and deliver tailor-made food products to consumers with new eating habits.

Chemical Changes During Processing and Storage of Foods

  • 1st Edition
  • November 25, 2020
  • Delia B. Rodriguez-Amaya + 1 more
  • English
  • Paperback
    9 7 8 - 0 - 1 2 - 8 1 7 3 8 0 - 0
  • eBook
    9 7 8 - 0 - 1 2 - 8 1 7 3 8 1 - 7
Chemical Changes During Processing and Storage of Foods: Implications for Food Quality and Human Health presents a comprehensive and updated discussion of the major chemical changes occurring in foods during processing and storage, the mechanisms and influencing factors involved, and their effects on food quality, shelf-life, food safety, and health. Food components undergo chemical reactions and interactions that produce both positive and negative consequences. This book brings together classical and recent knowledge to deliver a deeper understanding of this topic so that desirable alterations can be enhanced and undesirable changes avoided or reduced. Chemical Changes During Processing and Storage of Foods provides researchers in the fields of food science, nutrition, public health, medical sciences, food security, biochemistry, pharmacy, chemistry, chemical engineering, and agronomy with a strong knowledge to support their endeavors to improve the food we consume. It will also benefit undergraduate and graduate students working on a variety of disciplines in food chemistry

Design and Optimization of Innovative Food Processing Techniques Assisted by Ultrasound

  • 1st Edition
  • November 19, 2020
  • Francisco J. Barba + 4 more
  • English
  • Paperback
    9 7 8 - 0 - 1 2 - 8 1 8 2 7 5 - 8
  • eBook
    9 7 8 - 0 - 1 2 - 8 1 8 2 7 6 - 5
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.