Books in Food processing

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.

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

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.

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.

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
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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.

Feeding Everyone No Matter What

1st Edition
November 14, 2014
David Denkenberger + 1 more
English

Feeding Everyone No Matter What presents a scientific approach to the practicalities of planning for long-term interruption to food production. The primary historic solution developed over the last several decades is increased food storage. However, storing up enough food to feed everyone would take a significant amount of time and would increase the price of food, killing additional people due to inadequate global access to affordable food. Humanity is far from doomed, however, in these situations - there are solutions. This book provides an order of magnitude technical analysis comparing caloric requirements of all humans for five years with conversion of existing vegetation and fossil fuels to edible food. It presents mechanisms for global-scale conversion including: natural gas-digesting bacteria, extracting food from leaves, and conversion of fiber by enzymes, mushroom or bacteria growth, or a two-step process involving partial decomposition of fiber by fungi and/or bacteria and feeding them to animals such as beetles, ruminants (cows, deer, etc), rats and chickens. It includes an analysis to determine the ramp rates for each option and the results show that careful planning and global cooperation could ensure the bulk of humanity and biodiversity could be maintained in even in the most extreme circumstances.

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.

Life Sciences

Physical Sciences & Engineering

Social Sciences & Humanities

Health

Books in Food processing

Food Processing Technology

Food Processing Technology

Steamed Breads

Phase Transitions in Foods

Lipids in Nanotechnology

Food Safety

Modeling Food Processing Operations

Electron Beam Pasteurization and Complementary Food Processing Technologies

Feeding Everyone No Matter What

Advances in Fermented Foods and Beverages