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Books in Food processing

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    • 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.

    • Food Processing Technology

      • 4th Edition
      • October 4, 2016
      • P.J. Fellows
      • English
      • Hardback
        9 7 8 0 0 8 1 0 1 9 0 7 8
      • Paperback
        9 7 8 0 0 8 1 0 0 5 2 2 4
      • 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.

    • 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
        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
      • Hardback
        9 7 8 1 7 8 2 4 2 1 0 0 9
      • Paperback
        9 7 8 0 0 8 1 0 1 3 4 0 3
      • 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
      • eBook
        9 7 8 0 1 2 8 0 2 3 5 8 7
      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.