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Books in Food processing

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41-50 of 105 results in All results

Sustainable Meat Production and Processing

  • 1st Edition
  • October 29, 2018
  • Charis M. Galanakis
  • English
  • Paperback
    9 7 8 - 0 - 1 2 - 8 1 4 8 7 4 - 7
  • eBook
    9 7 8 - 0 - 1 2 - 8 1 5 6 8 8 - 9
Sustainable Meat Production and Processing presents current solutions to promote industrial sustainability and best practices in meat production, from postharvest to consumption. The book acts as a guide for meat and animal scientists, technologists, engineers, professionals and producers. The 12 most trending topics of sustainable meat processing and meat by-products management are included, as are advances in ingredient and processing systems for meat products, techno-functional ingredients for meat products, protein recovery from meat processing by-products, applications of blood proteins, artificial meat production, possible uses of processed slaughter co-products, and environmental considerations. Finally, the book covers the preferred technologies for sustainable meat production, natural antioxidants as additives in meat products, and facilitators and barriers for foods containing meat co-products.

Starch in Food

  • 2nd Edition
  • November 25, 2017
  • Malin Sjöö + 1 more
  • English
  • Paperback
    9 7 8 - 0 - 0 8 - 1 0 0 8 6 8 - 3
  • eBook
    9 7 8 - 0 - 0 8 - 1 0 0 8 9 6 - 6
Starch in Food: Structure, Function and Applications, Second Edition, reviews starch structure, functionality and the growing range of starch ingredients used to improve the nutritional and sensory quality of food. The new edition is fully updated and brings new chapters on starch and health, isolation, processing and functional properties of starch. Part One illustrates how plant starch can be analyzed and modified, with chapters on plant starch synthesis, starch bioengineering and starch-acting enzymes. Part Two examines the sources of starch, from wheat and potato, to rice, corn and tropical supplies. Part Three looks at starch as an ingredient and how it is used in the food industry, with chapters on modified starches and the stability of frozen foods, starch-lipid interactions and starch-based microencapsulation. Part Four covers starch as a functional food, investigating the impact of starch on physical and mental performance, detecting nutritional starch fractions and analyzing starch digestion. The book is a standard reference for those working in the food industry, especially to starch scientists, food researchers, post-docs, practitioners in the starch area and students.

Proteins in Food Processing

  • 2nd Edition
  • November 13, 2017
  • Rickey Y. Yada
  • English
  • Hardback
    9 7 8 - 0 - 0 8 - 1 0 0 7 2 2 - 8
  • eBook
    9 7 8 - 0 - 0 8 - 1 0 0 7 2 9 - 7
Proteins in Food Processing, Second Edition, reviews how proteins may be used to enhance the nutritional, textural and other qualities of food products. After two introductory chapters, the book discusses sources of proteins, examining the caseins, whey, muscle and soy proteins, and proteins from oil-producing plants, cereals and seaweed. Part Two illustrates the analysis and modification of proteins, with chapters on testing protein functionality, modeling protein behavior, extracting and purifying proteins and reducing their allergenicity. A final group of chapters delves into the functional value of proteins and how they are used as additives in foods.

Handbook of Coffee Processing By-Products

  • 1st Edition
  • May 5, 2017
  • Charis M. Galanakis
  • English
  • Paperback
    9 7 8 - 0 - 1 2 - 8 1 1 2 9 0 - 8
  • eBook
    9 7 8 - 0 - 1 2 - 8 1 1 2 9 1 - 5
Handbook of Coffee Processing By-Products: Sustainable Applications presents alternative and sustainable solutions for coffee processing by-products and specifies their industrial potential, both as a source for the recovery of bioactive compounds and their reutilization in the pharmaceutical, biotechnological, food, biotechnology, and cosmetic industries, also covering environmental and agronomic applications. This book addresses key topics specific to sustainable management in the coffee industry, placing an emphasis on integrated solutions for the valorization and upgrade of coffee processing by-products, biorefinery, and different techniques for the separation, extraction, recovery and formulation of polyphenols.

Sweet Potato Processing Technology

  • 1st Edition
  • April 13, 2017
  • Taihua Mu + 3 more
  • English
  • Paperback
    9 7 8 - 0 - 1 2 - 8 1 2 8 7 1 - 8
  • eBook
    9 7 8 - 0 - 1 2 - 8 1 2 9 3 7 - 1
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.

Practical Guide to Vegetable Oil Processing

  • 2nd Edition
  • February 16, 2017
  • Monoj Gupta
  • English
  • Paperback
    9 7 8 - 1 - 6 3 0 6 7 - 0 5 0 - 4
  • eBook
    9 7 8 - 1 - 6 3 0 6 7 - 0 5 1 - 1
Practical Guide to Vegetable Oil Processing, Second Edition, includes an up-to-date summary of the basic principles of edible oil refining, processing, and deodorizing, serving as a hands-on training manual for chemists, engineers, and managers new to the industry. The 15-chapter book includes current information on the bleaching of green oils and coconut oil, quality requirements for frying oil applications, and more. Written for the non-chemist new to the industry, the book makes it simple to apply these important concepts for the edible oil industry.

The Microwave Processing of Foods

  • 2nd Edition
  • November 1, 2016
  • Marc Regier + 2 more
  • English
  • Hardback
    9 7 8 - 0 - 0 8 - 1 0 0 5 2 8 - 6
  • eBook
    9 7 8 - 0 - 0 8 - 1 0 0 5 3 1 - 6
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
    9 7 8 - 0 - 0 8 - 1 0 0 5 2 3 - 1
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.

Steamed Breads

  • 1st Edition
  • July 8, 2016
  • Sidi Huang + 1 more
  • English
  • Hardback
    9 7 8 - 0 - 0 8 - 1 0 0 7 1 5 - 0
  • eBook
    9 7 8 - 0 - 0 8 - 1 0 0 7 2 4 - 2
Steamed Breads: Ingredients, Processing, and Quality provides an overview of all aspects of steamed bread and steamed bun technology. A valuable resource for those interested in the practical, technical, scientific, and historical aspects of the subject. Topics that are covered include classification of the different types of steamed bread, flour quality requirements, ingredients, traditional and modern production methods, bread faults and solutions, storage, food safety, nutrition, and future trends. Steamed bread and filled steamed buns or mantou are the staple food in the wheat growing areas of China. Around 50% of all flour consumed in China is used to produce steamed breads. They have recently spread to other Asian countries and are now eaten around the world. The current state of relevant research knowledge about steamed bread in Asia and throughout the world is described. The first comprehensive reference on the topic, Steamed Breads provides a complete overview of this important wheat-based Asian food of value to cereal scientists and researchers, wheat marketers and breeders, and Asian food and steamed bread manufacturers.

Phase Transitions in Foods

  • 2nd Edition
  • October 5, 2015
  • Yrjo H Roos + 1 more
  • English
  • Hardback
    9 7 8 - 0 - 1 2 - 4 0 8 0 8 6 - 7
  • eBook
    9 7 8 - 0 - 1 2 - 4 0 7 9 2 2 - 9
Phase Transitions in Foods, Second Edition, assembles the most recent research and theories on the topic, describing the phase and state transitions that affect technological properties of biological materials occurring in food processing and storage. It covers the role of water as a plasticizer, the effect of transitions on mechanical and chemical changes, and the application of modeling in predicting stability rates of change. The volume presents methods for detecting changes in the physical state and various techniques used to analyze phase behavior of biopolymers and food components. It should become a valuable resource for anyone involved with food engineering, processing, storage, and quality, as well as those working on related properties of pharmaceuticals and other biopolymers.