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Books in Food processing

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61-70 of 105 results in All results

Human Milk Biochemistry and Infant Formula Manufacturing Technology

  • 1st Edition
  • February 28, 2014
  • English
  • Hardback
    9 7 8 - 1 - 8 4 5 6 9 - 7 2 4 - 2
  • eBook
    9 7 8 - 0 - 8 5 7 0 9 - 9 1 5 - 0
Since infant formula substitutes for human milk, its composition must match that of human milk as closely as possible. Quality control of infant formula is also essential to ensure product safety, as infants are particularly vulnerable food consumers. This book reviews the latest research into human milk biochemistry and best practice in infant formula processing technology and quality control.

Green Vegetable Oil Processing

  • 1st Edition
  • December 4, 2013
  • Walter E. Farr + 1 more
  • English
  • Paperback
    9 7 8 - 0 - 1 2 - 8 1 0 2 1 6 - 9
  • eBook
    9 7 8 - 0 - 9 8 3 0 5 7 2 - 0 - 8
Alternative green food processing technologies have gained much technical and industrial attention in recent years as a potential means of reducing costs and promoting consumer awareness of corporate environmental responsibility. However, utilizing green principles is now becoming an effective business approach to enhance vegetable oil processing profitability. Two years have passed since the first edition of Green Vegetable Oil Processing was published. The Revised First Edition includes much of the content of the first edition, but incorporates updated data, details, images, figures, and captions. This book addresses alternative green technologies at various stages of oilseed and vegetable oil processing. This includes oil extraction technologies such as expeller, aqueous and supercritical methods, and green modifications of conventional unit operations such as degumming, refining, bleaching, hydrogenation, winterizing/dewaxing, fractionation, and deodorization. While most chapters describe soy oil processing, the techniques described equally applicable to oils and fats in general.

Introduction to Food Engineering, Enhanced

  • 5th Edition
  • August 1, 2013
  • R. Paul Singh + 1 more
  • English
  • eBook
    9 7 8 - 0 - 1 2 - 4 1 7 2 4 6 - 3
Ranging from basic engineering principles, based on fundamental physics, to several applications in food processing, this newly revised and updated enhanced ebook edition of Introduction to Food Engineering continues to be a valuable teaching and professional reference tool. Within the first four chapters, the concepts of mass and energy balance, thermodynamics, fluid flow and heat transfer are introduced. A significant addition to this section is an introduction to the concepts of sustainability in Chapter 3 on Resource Sustainability, introducing students to the latest terminology used to describe the efficiencies of processes and operations. The next four chapters include applications of thermodynamics and heat transfer to preservation processes, refrigeration, freezing processes and evaporation processes used in concentration of liquid foods. Following the introduction of the principles of psychrometrics and mass transfer, the chapters present application of engineering concepts to membrane separation processes, dehydration processes, extrusion, packaging and supplemental processes, including filtration, centrifugation and mixing. Long recognized as the bestselling textbook for teaching food engineering to food science students, this enhanced ebook transitions with today’s students from traditional textbook learning to an integrated and interactive presentation of the key concepts of food engineering. Using carefully selected examples, Singh and Heldman demonstrate the relationship of engineering to the chemistry, microbiology, nutrition and processing of foods in a uniquely practical blend. In addition, interactive tools throughout the book take the learning experience far beyond that of a print book, or even most ebooks. This approach facilitates comprehensive learning that has proven valuable beyond the classroom as a lifetime professional reference.

Fish As Food V3

  • 1st Edition
  • December 2, 2012
  • Georg Borgstrom
  • English
  • eBook
    9 7 8 - 0 - 3 2 3 - 1 4 7 9 2 - 7
Fish as Food, Volume III: Processing: Part I presents wise fish utilization and efficient processing. This volume is organized into 13 chapters that describe specific processing methods for specific fish product. The first four chapters of the book describe the theoretical and practical aspects, appraisal, and features of fish drying and dehydration, smoking, and salting. Core chapters deal with the production, properties, and shelf-life of some fish products, such as fish marinades, anchovies, dried seafood, whale products, and fish sausage and soluble. A chapter discusses happenings in technical and industrial aspects, focusing on the commercial developments of fisheries and fish processing in individual countries. The concluding chapter discusses the basic principles of fish meal industry, the important industrial methods, and the nutritive value in relation to manufacturing details of fish meal. Food scientists, technologists, researchers, and manufacturers will find this volume invaluable.

Introduction to Food Science and Technology

  • 1st Edition
  • December 2, 2012
  • George Stewart
  • English
  • eBook
    9 7 8 - 0 - 3 2 3 - 1 5 6 6 4 - 6
Introduction to Food Science and Technology focuses on the importance of food science and food technology to humans. This book discusses the total sequence of operations in food technology, which includes the selection of raw materials, processing, preservation, and distribution. Comprised of nine chapters, this monograph starts with an overview of the processing and storage of food. This book examines how the food processor often controls the producer’s operations by demanding a raw product of a certain type in order to satisfy a particular processing and consumer demand. Other chapters consider the primary concern of food scientists and technologists in the processing and preservation of raw agricultural products as nutritious and stable foods of acceptable quality. The final chapter deals with the variety of jobs available for those trained in the biological, physical, and behavioral sciences and their applications to food processing and food preservation. Food technologists, chemists, and scientists will find this book extremely useful.

Fish As Food V4

  • 1st Edition
  • November 14, 2012
  • Georg Borgstrom
  • English
  • eBook
    9 7 8 - 0 - 3 2 3 - 1 4 6 8 6 - 9
Fish as Food, Volume IV: Processing: Part 2 focuses on the handling and processing of fish as food, particularly how aquatic resources become human food that is less perishable and more available at all times and at locations far removed from the catching areas. Industrial trends are intricately interwoven with developmental and theoretical findings in many areas of fish and shellfish utilization. Organized into 11 chapters, this volume begins with a discussion on various methods of handling and environmental conditions, and how they affect the storage life of chilled fresh fish and fresh fillets. The first chapter considers the action of microorganisms and the chemical and enzymatic changes taking place in fish. The reader is then introduced to the different types of methods used to evaluate the freshness of seafood as well as the spoilage of fish, along with problems encountered during the canning process. Other chapters focus on fish canning, preservation, and freezing. The book concludes by describing fish processing and preservation aboard ships. This book is a valuable resource for scientists and researchers working in fields such as chemistry, microbiology, refrigeration, and marine science.

Quality Control in the Food Industry V1

  • 1st Edition
  • November 12, 2012
  • S Herschdoerfer
  • English
  • eBook
    9 7 8 - 0 - 3 2 3 - 1 5 2 0 6 - 8
Quality Control in the Food Industry, Volume 1 focuses on the general aspects of quality control in the food industry, emphasizing the controllable factors that affect the quality of the finished product, including the selection of raw materials, processing methods, packaging, storage, and distribution. The book describes the principles of quality control and some important concepts such as sensory assessment and statistical approaches, along with food standards and health problems in quality control. This volume is organized into six chapters and begins with an overview of the application, organization, related problems, techniques, and prospects of quality control. The next chapters focus on the chemical and microbiological aspects of health problems in quality control; fundamental concepts in statistics as applied to quality control from sampling to the estimation of ingredients; and taste testing as an approach to quality control of processed foods. The book concludes by considering the importance, limitations, and problems associated with food standards, with special reference to their international aspects. This book will be of interest to food scientists and technologists, managers in the food industry, and students.

Quality Control in the Food Industry V2

  • 1st Edition
  • November 12, 2012
  • S Herschdoerfer
  • English
  • eBook
    9 7 8 - 0 - 3 2 3 - 1 4 9 6 5 - 5
Quality Control in the Food Industry, Volume 2 focuses on quality control in the food industry, emphasizing the controllable factors that affect the quality of the finished product, including the selection of raw materials, processing, packaging, storage, and distribution. The book describes the principles of quality control in industries such as soft drinks; dairy products; flour and bread; flour confectionery; meat and fish, and their products; and edible fats and oils. This volume is organized into seven chapters and begins with an overview of the various uses of water in the food industry, along with standards and methods of treatment of wastewaters produced by food manufacturers. The book then systematically discusses the quality tests in the dairy industry; quality control for flour and flour confectionery, including pastry and cakes; and quality control methods for manufactured meat products. The book also explains the quality control in the fish industry, and then concludes with a chapter on quality assessment for edible fats and oils and fat products, such as margarine; salad oils; frying fats and shortenings; mayonnaise and salad dressings; and creams. This book is a valuable source of information for food scientists and technologists; managers in the food industry; and students.

Nanotechnology in the Food, Beverage and Nutraceutical Industries

  • 1st Edition
  • April 19, 2012
  • Qingrong Huang
  • English
  • Paperback
    9 7 8 - 0 - 0 8 - 1 0 1 6 3 2 - 9
  • eBook
    9 7 8 - 0 - 8 5 7 0 9 - 5 6 5 - 7
Nanotechnology has the potential to impact on food processing significantly. This important book summarises current research in this area and provides an overview of both current and possible future applications of nanotechnologies in the food industry. Issues such as safety and regulation are also addressed.After an introductory overview, the first part discusses general issues such as risk assessment, the regulatory framework, detection and characterisation of nanoparticles in food. Part two summarises the wide range of applications of nanotechnology in food processing, including nanoscale nutraceutical delivery systems, nanoemulsions and colloids, nanoscale rapid detection devices for contaminants, nanofiltration and nanocomposite packaging materials.With its distinguished editor and international team of contributors, Nanotechnology in the food, beverage and nutraceutical industries is a valuable reference work for both food processors and those researching this expanding field.

Extrusion Problems Solved

  • 1st Edition
  • November 9, 2011
  • M N Riaz + 1 more
  • English
  • Hardback
    9 7 8 - 1 - 8 4 5 6 9 - 6 6 4 - 1
  • eBook
    9 7 8 - 0 - 8 5 7 0 9 - 5 2 0 - 6
Extrusion is widely used for the preparation of a variety of foodstuffs including breakfast cereals, snack food and pasta, as well as pet food and animal and aquaculture feed. Extrusion problems solved provides responses to more than 300 frequently asked questions about the process of food extrusion and the techniques and equipment involved, in a practical question-and-answer format.The book is divided into twelve chapters for ease of reference: the opening chapters concentrate on introductory queries and on different components of an extruder system, followed by two chapters that help the reader select the correct type of extruder for a product. Chapters five and six discuss the impact of factors such as protein content and particle size on the extrusion process, while the use of pre-conditioners is discussed in chapter seven. The latter part of the book discusses specific types of extruder and die and knife assemblies, followed by a chapter on issues relating to drying extruded food products. The final chapter offers practical guidelines and rules of thumb for the most common issues relating to food and feed extrusion.Written by two leading experts in the field, Extrusion problems solved is an essential reference source and troubleshooting guide for professionals working in food, pet food and feed extrusion. It will also be a valuable training resource for students of extrusion.