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Books in Food processing

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31-40 of 105 results in All results

Present and Future of High Pressure Processing

  • 1st Edition
  • August 20, 2020
  • Francisco J. Barba + 3 more
  • English
  • Paperback
    9 7 8 - 0 - 1 2 - 8 1 6 4 0 5 - 1
  • eBook
    9 7 8 - 0 - 1 2 - 8 1 7 2 6 6 - 7
Developed for academic researchers and for those who work in industry, Present and Future of High Pressure Processing: A Tool for Developing Innovative, Sustainable, Safe, and Healthy Foods outlines innovative applications derived from the use of high-pressure processing, beyond microbial inactivation. This content is especially important for product developers as it includes technological, physicochemical, and nutritional perspectives.This book specifically focuses on innovative high-pressure processing applications and begins with an introduction followed by a section on the impact of high-pressure processing on bioactive compounds and bioaccessibility/bioavailability. The third section addresses the ways in which high-pressure processing can assist in the reduction of toxins and contaminants, while the fourth section presents opportunities for the use of high-pressure processing in the development of healthy and/or functional food. This reference concludes with an analysis of the challenges regarding the use of high-pressure processing as an innovative application.

Pulsed Electric Fields to Obtain Healthier and Sustainable Food for Tomorrow

  • 1st Edition
  • April 17, 2020
  • Francisco J. Barba + 2 more
  • English
  • Paperback
    9 7 8 - 0 - 1 2 - 8 1 6 4 0 2 - 0
  • eBook
    9 7 8 - 0 - 1 2 - 8 1 7 2 6 4 - 3
Pulsed Electric Fields to Obtain Healthier and Sustainable Food for Tomorrow illustrates innovative applications derived from the use of pulsed electric fields beyond microbial inactivation. The book begins with an introduction on how pulsed electric fields work and then addresses the impact of pulsed electric fields on bioaccessability/bioavailability and the development of nutraceuticals and food additives. Other sections explore the reduction of contaminants and assess the improvement of industrial process efficiency. A final section explores patents and commercial applications. This book will be a welcomed resource for anyone interested in the technological, physiochemical and nutritional perspectives of product development and the reduction of food toxins and contaminants. The concepts explored in this book could have a profound impact on addressing the concept of "food on demand," a concept that is a top priority in industry.

Drying Atlas

  • 1st Edition
  • February 21, 2020
  • Werner Muhlbauer + 1 more
  • English
  • Paperback
    9 7 8 - 0 - 1 2 - 8 1 8 1 6 2 - 1
  • eBook
    9 7 8 - 0 - 1 2 - 8 1 8 1 6 3 - 8
Drying Atlas: Drying Kinetics and Quality of Agricultural Products provides, in a condensed and systematic way, specific insights on the drying-relevant properties and coefficients of over 40 agricultural products. It also presents information about the production methods that influence the drying process, the quality of the dried product, the official quality standards of the products, and the design principles and operating characteristics of drying systems that are widely used in the postharvest processing and food industry. Available books on drying technology mainly focus on drying theory and simulation of drying processes. This book offers systematic information on the impact of other important parameters, such as relative humidity, air flow rate, mechanical, thermal and chemical pre-treatment, and drying mode for specific products. It is a unique and valuable reference for scientists and engineers who want to focus on industrial drying applications and dryers, as well as graduate and post-graduate students in postharvest technology and drying.

Controlled and Modified Atmospheres for Fresh and Fresh-Cut Produce

  • 1st Edition
  • February 10, 2020
  • Maria Isabel Gil + 1 more
  • English
  • Hardback
    9 7 8 - 0 - 1 2 - 8 0 4 5 9 9 - 2
  • eBook
    9 7 8 - 0 - 1 2 - 8 0 4 6 2 1 - 0
Controlled and Modified Atmospheres for Fresh and Fresh-Cut Produce is the ultimate reference book of CA/MA recommendations for selected commodities. It includes the basic knowledge of physiology and technologies to the current application of recommended CA/MAP conditions for fresh and fresh-cut fruits and vegetables. For each commodity, a summary with requirements and recommendations is presented. The book is divided into three parts, with each focusing on different aspects of CA/MA, including fundamental topics on the physiological and quality effects of CA and MAP for fresh and fresh-cut fruits and vegetables, optimal CA/MAP conditions and recommendations, and optimal conditions for fresh-cut fruits and vegetables.

Gases in Agro-food Processes

  • 1st Edition
  • September 12, 2019
  • Remy Cachon + 2 more
  • English
  • Paperback
    9 7 8 - 0 - 1 2 - 8 1 2 4 6 5 - 9
  • eBook
    9 7 8 - 0 - 1 2 - 8 1 2 5 6 1 - 8
Gases in Agro-food Processes is the ultimate reference covering all applications of gases in agro-Food processes, from farm to fork. Divided into 11 sections, the book covers chemical and physical gas properties, gas monitoring, regulation, heat and mass transfers. Sections are dedicated to agriculture and food processing, wastewater treatment, safety applications and market trends. Users will find this to be a valuable resource for industrial scientists and researchers in technical centers who are developing agro-food products. In addition, the book is ideal for graduate students in agro-food science, chemistry and the biosciences.

Lipids and Edible Oils

  • 1st Edition
  • September 1, 2019
  • Charis M. Galanakis
  • English
  • Paperback
    9 7 8 - 0 - 1 2 - 8 1 7 1 0 5 - 9
  • eBook
    9 7 8 - 0 - 1 2 - 8 1 7 3 7 2 - 5
Lipids and Edible Oils: Properties, Processing and Applications covers the most relevant topics of lipids and edible oils, especially their properties, processing and applications. Over the last years, researchers have investigated lipid bioavailability, authentication, stability and oxidation during processing and storage, hence the development of food and non-food applications of lipids and edible oils has attracted great interest. The book explores lipid oxidation in foods, the application of lipids as nano-carriers of food bioactive compounds, and their bioavailability, metabolism and nutritional genomics. Regarding edible oils, the book thoroughly explores their triacylglycerols content, biodiesel and energy production from vegetable oils, refining and lifecycle assessment. Written by a team of interdisciplinary experts that research lipids and edible oils, the book is intended for food scientists, technologists, engineers and chemists working in the whole food science field.

Valorization of Fruit Processing By-products

  • 1st Edition
  • September 1, 2019
  • Charis M. Galanakis
  • English
  • Paperback
    9 7 8 - 0 - 1 2 - 8 1 7 1 0 6 - 6
  • eBook
    9 7 8 - 0 - 1 2 - 8 1 7 3 7 3 - 2
Valorization of Fruit Processing By-products covers the most recent advances in the field of fruit processing by-products following sustainability principles. The urgent need for sustainability within the food industry necessitates research to investigate the handling of by-products with another perspective, e.g. by adapting more profitable options. This book covers the latest developments in this particular direction. It promotes success stories and solutions that ensure the sustainable management of different fruit processing by-products (namely apple, apricot, avocado, Castanea sativa, citrus, date, mango, melon, passion fruit, pineapple, pink guava, pomegranate and watermelon), giving emphasis on the recovery of polyphenols, antioxidants and dietary fiber. Written by a team of experts in food processing and engineering, chemistry and food waste, this title is the definite guide for all the involved partners, engineers, professionals and producers active in the field.

Ultraviolet LED Technology for Food Applications

  • 1st Edition
  • August 10, 2019
  • Tatiana Koutchma
  • English
  • Paperback
    9 7 8 - 0 - 1 2 - 8 1 7 7 9 4 - 5
  • eBook
    9 7 8 - 0 - 1 2 - 8 1 7 7 9 5 - 2
Ultraviolet LED Technology for Food Applications: From Farms to Kitchens examines the next wave in the LED revolution and its ability to bring numerous advantages of UVC disinfection. As UVC LED-based light fixtures will become the driving force behind wider adoption, with potential use in the treatment of beverages, disinfection of food surfaces, packaging and other food contact and non-contact surfaces, this book presents the latest information, including LEDs unique properties and advantages and the developments and advances made in four areas of application, including produce production and horticulture, post-harvest and post processing storage, safety and point-of-use applications. Alternative opportunities to current practices of food production and processing that are more sophisticated and diverse are being intensively investigated in recent decades, things like Ultraviolet light (UV) irradiation. The effects of UVC LEDs against bacteria, viruses and fungi already have been demonstrated and reported, along with the first applications for disinfection of air, water and surface made for the "point-of-use" integration.

Green Food Processing Techniques

  • 1st Edition
  • July 26, 2019
  • Farid Chemat + 1 more
  • English
  • Paperback
    9 7 8 - 0 - 1 2 - 8 1 5 3 5 3 - 6
  • eBook
    9 7 8 - 0 - 1 2 - 8 1 5 4 4 3 - 4
Green Food Processing Techniques: Preservation, Transformation and Extraction advances the ethics and practical objectives of "Green Food Processing" by offering a critical mass of research on a series of methodological and technological tools in innovative food processing techniques, along with their role in promoting the sustainable food industry. These techniques (such as microwave, ultrasound, pulse electric field, instant controlled pressure drop, supercritical fluid processing, extrusion…) lie on the frontier of food processing, food chemistry, and food microbiology, and are thus presented with tools to make preservation, transformation and extraction greener. The Food Industry constantly needs to reshape and innovate itself in order to achieve the social, financial and environmental demands of the 21st century. Green Food Processing can respond to these challenges by enhancing shelf life and the nutritional quality of food products, while at the same time reducing energy use and unit operations for processing, eliminating wastes and byproducts, reducing water use in harvesting, washing and processing, and using naturally derived ingredients.

Reducing Salt in Foods

  • 2nd Edition
  • June 18, 2019
  • Cindy Beeren + 2 more
  • English
  • Hardback
    9 7 8 - 0 - 0 8 - 1 0 0 8 9 0 - 4
  • eBook
    9 7 8 - 0 - 0 8 - 1 0 0 9 3 3 - 8
Reducing Salt in Foods, Second Edition, presents updated strategies for reducing salt intake. The book contains comprehensive information on a wide range of topics, including the key health issues driving efforts to reduce salt, government action regarding salt reduction and the implications of salt labeling. Consumer perceptions of salt and views on salt reduction in different countries are also discussed, as are taste, processing and preservation functions of salt and salt reduction strategies. Final sections discuss salt reduction in particular food groups, including meat and poultry, seafood, bread, snack foods, dairy products and canned foods, each one including a case study. This updated edition also includes a new section on the future of salt reduction, the development of new ingredients to replace salt, salt reduction in catering, and how to teach new generations to adjust salt levels from an early age.