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Books in Food processing

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51-60 of 105 results in All results

Lipids in Nanotechnology

  • 1st Edition
  • August 15, 2015
  • Moghis U. Ahmad
  • English
  • Paperback
    9 7 8 - 0 - 1 2 - 8 1 0 2 2 7 - 5
  • eBook
    9 7 8 - 0 - 1 2 - 8 0 4 3 4 5 - 5
Nanotechnology is a rapidly expanding field which includes fundamental nanoscale phenomena and processes, nanomaterials, nanoscale devices and systems, nanomanufacturing, and benefits and risks of nanotechnology. This book serves as a valuable reference and resource for those interested in the field of nanotechnology – from basic research to engineering aspects of nanoparticles. It covers thermodynamics to engineering aspects of nanoparticles or nanoemulsions; synthesis and applications of surface active lipids to food and cosmetics; and pharmaceutical applications to nanomedicine. Lipids in Nanotechnology will be useful to scholars, scientists, and technologists who are interested in the field of lipid nanotechnology.

Lipid Oxidation

  • 1st Edition
  • August 15, 2015
  • Amy S. Logan + 2 more
  • English
  • Paperback
    9 7 8 - 0 - 1 2 - 8 1 0 2 2 9 - 9
  • eBook
    9 7 8 - 0 - 9 8 8 8 5 6 5 - 1 - 6
Lipid oxidation in food systems is one of the most important factors which affect food quality, nutrition, safety, color and consumers’ acceptance. The control of lipid oxidation remains an ongoing challenge as most foods constitute very complex matrices. Lipids are mostly incorporated as emulsions, and chemical reactions occur at various interfaces throughout the food matrix. Recently, incorporation of healthy lipids into food systems to deliver the desired nutrients is becoming more popular in the food industry. Many food ingredients contain a vast array of components, many of them unknown or constituting diverse or undefined molecular structures making the need in the food industry to develop effective approaches to mitigate lipid oxidation in food systems. This book provides recent perspectives aimed at a better understanding of lipid oxidation mechanisms and strategies to improve the oxidative stability of food systems.

Food Safety

  • 1st Edition
  • July 8, 2015
  • Steven Ricke + 2 more
  • English
  • Hardback
    9 7 8 - 0 - 1 2 - 8 0 0 2 4 5 - 2
  • eBook
    9 7 8 - 0 - 1 2 - 8 0 0 4 0 4 - 3
Food Safety: Emerging Issues, Technologies and Systems offers a systems approach to learning how to understand and address some of the major complex issues that have emerged in the food industry. The book is broad in coverage and provides a foundation for a practical understanding in food safety initiatives and safety rules, how to deal with whole-chain traceability issues, handling complex computer systems and data, foodborne pathogen detection, production and processing compliance issues, safety education, and more. Recent scientific industry developments are written by experts in the field and explained in a manner to improve awareness, education and communication of these issues.

Modeling Food Processing Operations

  • 1st Edition
  • April 22, 2015
  • Serafim Bakalis + 2 more
  • English
  • Hardback
    9 7 8 - 1 - 7 8 2 4 2 - 2 8 4 - 6
  • eBook
    9 7 8 - 1 - 7 8 2 4 2 - 2 9 6 - 9
Computational modeling is an important tool for understanding and improving food processing and manufacturing. It is used for many different purposes, including process design and process optimization. However, modeling goes beyond the process and can include applications to understand and optimize food storage and the food supply chain, and to perform a life cycle analysis. Modeling Food Processing Operations provides a comprehensive overview of the various applications of modeling in conventional food processing. The needs of industry, current practices, and state-of-the-art technologies are examined, and case studies are provided. Part One provides an introduction to the topic, with a particular focus on modeling and simulation strategies in food processing operations. Part Two reviews the modeling of various food processes involving heating and cooling. These processes include: thermal inactivation; sterilization and pasteurization; drying; baking; frying; and chilled and frozen food processing, storage and display. Part Three examines the modeling of multiphase unit operations such as membrane separation, extrusion processes and food digestion, and reviews models used to optimize food distribution.

Electron Beam Pasteurization and Complementary Food Processing Technologies

  • 1st Edition
  • November 17, 2014
  • Suresh Pillai + 1 more
  • English
  • eBook
    9 7 8 - 1 - 7 8 2 4 2 - 1 0 8 - 5
Food safety is a constant challenge for the food industry, and food irradiation technology has developed significantly since its introduction, moving from isotope irradiation to the use of electron beam technology. Electron Beam Pasteurization and Complementary Food Processing Technologies explores the application of electron beam pasteurization in conjunction with other food processing technologies to improve the safety and quality of food. Part one provides an overview of the issues surrounding electron beam pasteurization in food processing. Part two looks at different thermal and non-thermal food processing technologies that complement irradiation. Finally, a case study section on the commercial applications of e-beam processing provides examples from industry.

Advances in Fermented Foods and Beverages

  • 1st Edition
  • September 20, 2014
  • Wilhelm Holzapfel
  • English
  • Paperback
    9 7 8 - 0 - 0 8 - 1 0 1 4 3 0 - 1
  • eBook
    9 7 8 - 1 - 7 8 2 4 2 - 0 2 4 - 8
Fermentation is used in a wide range of food and beverage applications, and the technology for enhancing this process is continually evolving. This book reviews the use of fermentation in foods and beverages and key aspects of fermented food production. Part one covers the health benefits of fermented foods. Part two includes chapters on fermentation microbiology, while part three looks at ways of controlling and monitoring the quality and safety of fermented foods. Part four covers advances in fermentation technology. Finally, part five covers particular fermented food products.

Emerging Technologies for Food Processing

  • 2nd Edition
  • August 14, 2014
  • Da-Wen Sun
  • English
  • Hardback
    9 7 8 - 0 - 1 2 - 4 1 1 4 7 9 - 1
  • eBook
    9 7 8 - 0 - 1 2 - 4 1 0 4 8 1 - 5
The second edition of Emerging Technologies in Food Processing presents essential, authoritative, and complete literature and research data from the past ten years. It is a complete resource offering the latest technological innovations in food processing today, and includes vital information in research and development for the food processing industry. It covers the latest advances in non-thermal processing including high pressure, pulsed electric fields, radiofrequency, high intensity pulsed light, ultrasound, irradiation, and addresses the newest hurdles in technology where extensive research has been carried out.

Processing and Impact on Active Components in Food

  • 1st Edition
  • May 27, 2014
  • Victor R Preedy
  • English
  • Paperback
    9 7 8 - 0 - 1 2 - 8 1 0 1 5 9 - 9
  • eBook
    9 7 8 - 0 - 1 2 - 4 0 4 7 0 9 - 9
From beef to baked goods, fish to flour, antioxidants are added to preserve the shelf life of foods and ensure consumer acceptability. These production-added components may also contribute to the overall availability of essential nutrients for intake as well as the prevention of the development of unwelcome product characteristics such as off-flavours or colours. However, there are processes that reduce the amount of naturally occurring antioxidants and awareness of that potential is just as important for those in product research and development. There is a practical need to understand not only the physiological importance of antioxidants in terms of consumer health benefit, but how they may be damaged or enhanced through the processing and packaging phases. This book presents information key to understanding how antioxidants change during production of a wide variety of food products, with a focus toward how this understanding may be translated effectively to other foods as well.

Processing and Impact on Antioxidants in Beverages

  • 1st Edition
  • April 5, 2014
  • Victor R Preedy
  • English
  • Hardback
    9 7 8 - 0 - 1 2 - 4 0 4 7 3 8 - 9
  • eBook
    9 7 8 - 0 - 1 2 - 4 0 4 6 9 5 - 5
Processing and Impact on Antioxidants in Beverages presents information key to understanding how antioxidants change during production of beverages, how production options can be used to enhance antioxidant benefit, and how to determine the production process that will result in the optimum antioxidant benefit while retaining consumer acceptability. In the food industry, antioxidants are added to preserve the shelf life of foods and to prevent off-flavors from developing. These production-added components also contribute to the overall availability of essential nutrients for intake. Moreover, some production processes reduce the amount of naturally occurring antioxidants. Thus, in terms of food science, it is important to understand not only the physiological importance of antioxidants, but what they are, how much are in the different food ingredients, and how they are damaged or enhanced through the processing and packaging phases. This book specifically addresses the composition and characterization of antioxidants in coffee, green tea, soft drinks, beer, and wine. Processing techniques considered here include fermentation and aging, high-pressure homogenization, enzymatic debittering, and more. Lastly, the book considers several selective antioxidant assays, such as Oxygen Radical Absorbance Capacity (ORAC) and Trolox Equivalent Antioxidant Capacity (TEAC) assays.

Food Plant Safety

  • 1st Edition
  • March 11, 2014
  • Tatiana Koutchma
  • English
  • eBook
    9 7 8 - 0 - 1 2 - 4 1 6 6 6 7 - 7
Food Plant Safety: UV Applications for Food and Non-Food Surfaces discusses the fundamental principles of ultraviolet (UV) light technology, and gives practical recommendations on UV processes and systems design for specific processing operations, as well as how microbial efficacy of UV light can improve the quality of existing product lines. Innovative research of ultraviolet light for food applications has been growing worldwide. With increased consumer demand for fresher, minimally processed but safe foods, comes the need for novel technologies to meet that demand. Ultraviolet technology has been taking its niche in food production as a non-chemical treatment to control and enhance safety of processing plants and storage facilities. This concise resource covers the fundamentals of this promising technology and its applications; it will benefit a broad audience of professionals in food engineering, processing, and product development, as well as graduate level students.