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Books in Food processing

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Speciality Wines

  • 1st Edition
  • Volume 63
  • August 22, 2011
  • Ron S Jackson
  • English
  • eBook
    9 7 8 - 0 - 1 2 - 3 8 4 9 2 8 - 1
The issue concentrates on the history and current production practices unique to the specialty wines. This includes fortified wines, such as ports, sherries, sparkling wines, and distinctive table wines, such as vin santo, botrytised, and carbonic maceration wines.

Novel Thermal and Non-Thermal Technologies for Fluid Foods

  • 1st Edition
  • July 21, 2011
  • PJ Cullen + 2 more
  • English
  • Paperback
    9 7 8 - 0 - 1 2 - 8 1 0 3 7 3 - 9
  • eBook
    9 7 8 - 0 - 1 2 - 3 8 1 4 7 1 - 5
Food processing is the step of the food chain that principally affects a food's physical or biochemical properties, along with determining the safety and shelf life of the product. This book provides a comprehensive overview of innovations in non-thermal technologies specifically for fluid foods, recognized for their high bioavailability of macronutrients and micronutrients. Considerable resources and expertise has been devoted to the processing of safe and wholesome foods. Non-thermal technologies have been developed as an alternative to thermal processing, while still meeting required safety or shelf-life demands and minimising the effects on its nutritional and quality attributes.

Case Studies in Novel Food Processing Technologies

  • 1st Edition
  • October 28, 2010
  • C J Doona
  • English
  • Paperback
    9 7 8 - 0 - 0 8 - 1 0 1 4 8 2 - 0
  • eBook
    9 7 8 - 0 - 8 5 7 0 9 - 0 7 1 - 3
Novel food processing technologies have significant potential to improve product quality and process efficiency. Commercialisation of new products and processes brings exciting opportunities and interesting challenges. Case studies in novel food processing technologies provides insightful, first-hand experiences of many pioneering experts involved in the development and commercialisation of foods produced by novel processing technologies.Part one presents case studies of commercial products preserved with the leading nonthermal technologies of high pressure processing and pulsed electric field processing. Part two broadens the case histories to include alternative novel techniques, such as dense phase carbon dioxide, ozone, ultrasonics, cool plasma, and infrared technologies, which are applied in food preservation sectors ranging from fresh produce, to juices, to disinfestation. Part three covers novel food preservation techniques using natural antimicrobials, novel food packaging technologies, and oxygen depleted storage techniques. Part four contains case studies of innovations in retort technology, microwave heating, and predictive modelling that compare thermal versus non-thermal processes, and evaluate an accelerated 3-year challenge test.With its team of distinguished editors and international contributors, Case studies in novel food processing technologies is an essential reference for professionals in industry, academia, and government involved in all aspects of research, development and commercialisation of novel food processing technologies.

Winemaking Problems Solved

  • 1st Edition
  • July 19, 2010
  • Christian E. Butzke
  • English
  • Hardback
    9 7 8 - 1 - 8 4 5 6 9 - 4 7 5 - 3
  • eBook
    9 7 8 - 0 - 8 5 7 0 9 - 0 1 8 - 8
What is the best way to cold settle my white juices? How do I sample for Brettanomyces? What’s the best procedure to clean or store a used barrel? How do I care for the winery pump? My wine is too astringent - what do I do? When can I skip filtering my wine? When will it re-ferment and push the corks? How do I best store and ship my bottled wine?Expert answers to these and further questions that arise during winemaking can be found in this convenient reference book. Arranged in practical question and answer format, Winemaking problems solved provides brief, quickly accessible solutions to more than one hundred issues of frequent concern to winemaking professionals.Chapters review issues associated with grape analysis, juice and must preparation, yeast and malolactic fermentation, wine clarification and stabilisation, filtration, packaging and storage. Sections on winery equipment maintenance and troubleshooting, wine microbiology and sanitation are also included. The final part of the book focuses on particular wine quality issues, such as hazes and off-odours.With expert contributions from a diverse team of international enologists, Winemaking problems solved is an essential, hands-on reference for professionals in the winemaking industry and students of enology.

Handbook of Waste Management and Co-Product Recovery in Food Processing

  • 1st Edition
  • October 26, 2009
  • Keith W. Waldron
  • English
  • Hardback
    9 7 8 - 1 - 7 8 2 4 2 - 1 4 1 - 2
Millions of tonnes of waste are produced every year by the agri-food industry. Disposal by landfill or incineration is already expensive and the industry faces increasing costs for the removal of refuse and remnants. The costs of energy and water are also significant for food businesses and savings can be made in these areas if the quantity of energy and water used is limited. Methods to recycle and reduce the need for disposal are therefore increasingly of interest.Volume 1: Reviews research in the field, covering optimisation of manufacturing procedures to decrease waste, reduction of energy and water expenditure, methods to valorise refuse by co-product recovery and techniques to deal with wastewater and solid waste.Volume 2: Opening chapters in Part one cover economic and legislative drivers for waste management and co-product recovery. Part two discusses life cycle analysis and closed-loop production systems to minimise environmental impacts in food production. It also includes chapters on water and energy use as well as sustainable packaging. Part three reviews methods for exploiting co-products as food and feed ingredients, whilst the final part of the book discusses techniques for non-food exploitation of co-products from food processing.

Handbook of Waste Management and Co-Product Recovery in Food Processing

  • 1st Edition
  • October 26, 2009
  • Keith W. Waldron
  • English
  • eBook
    9 7 8 - 1 - 8 4 5 6 9 - 7 0 5 - 1
…an ideal information source for those involved in managing waste and recovering waste for use in products to produce revenue…(Food Science and Technology - review of Volume 1)This is a most welcome addition to the literature, likely to be essential study material for both technologists and process engineers.(The Chemical Engineer - review of Volume 1)Food processors are under pressure, both from consumers and legislation, to reduce the amount of waste they produce and to consume water and energy more efficiently. Handbook of waste management and co-product recovery in food processing provides essential information about the major issues and technologies involved in waste co-product valorisation, methods to reduce water and energy consumption, waste reduction in particular food industry sectors and end waste management.Opening chapters in Part one of Volume 2 cover economic and legislative drivers for waste management and co-product recovery. Part two discusses life cycle analysis and closed-loop production systems to minimise environmental impacts in food production. It also includes chapters on water and energy use as well as sustainable packaging. Part three reviews methods for exploiting co-products as food and feed ingredients, whilst the final part of the book discusses techniques for non-food exploitation of co-products from food processing.

Infrared Spectroscopy for Food Quality Analysis and Control

  • 1st Edition
  • December 29, 2008
  • Da-Wen Sun
  • English
  • Hardback
    9 7 8 - 0 - 1 2 - 3 7 4 1 3 6 - 3
  • eBook
    9 7 8 - 0 - 0 8 - 0 9 2 0 8 7 - 0
Written by an international panel of professional and academic peers, the book provides the engineer and technologist working in research, development and operations in the food industry with critical and readily accessible information on the art and science of infrared spectroscopy technology. The book should also serve as an essential reference source to undergraduate and postgraduate students and researchers in universities and research institutions.Infrared (IR) Spectroscopy deals with the infrared part of the electromagnetic spectrum. It measure the absorption of different IR frequencies by a sample positioned in the path of an IR beam. Currently, infrared spectroscopy is one of the most common spectroscopic techniques used in the food industry. With the rapid development in infrared spectroscopic instrumentation software and hardware, the application of this technique has expanded into many areas of food research. It has become a powerful, fast, and non-destructive tool for food quality analysis and control.Infrared Spectroscopy for Food Quality Analysis and Control reflects this rapid technology development. The book is divided into two parts. Part I addresses principles and instruments, including theory, data treatment techniques, and infrared spectroscopy instruments. Part II covers the application of IRS in quality analysis and control for various foods including meat and meat products, fish and related products, and others.

Carbohydrate-Active Enzymes

  • 1st Edition
  • September 23, 2008
  • K.-H. Park
  • English
  • Hardback
    9 7 8 - 1 - 8 4 5 6 9 - 5 1 9 - 4
  • eBook
    9 7 8 - 1 - 8 4 5 6 9 - 5 7 5 - 0
Recent advances in biochemistry and biotechnology have enabled significant progress in basic research on carbohydrate-active enzymes and advances in their effective application. The mechanism of catalytic reaction of carbohydrate-active enzymes is not fully understood, though, as they often show unusual substrate specificity and modes of action. This comprehensive collection summarises some of the most important research in the field of carbohydrate-active enzymes, focusing on the enzymatic reaction mechanism, structure-function relationship and role in the living organismThe book is based on papers presented in the 2008 Agricultural Biotechnology Symposium Carbohydrate-active enzymes: structure, function and applications held on September 26th-27th 2008 in Seoul National University, Korea. This symposium was organized by the Center for Agricultural Biomaterials, Seoul National University, Korea, which has organized symposia on agricultural biotechnology annually since 1990. Many important results on new types of carbohydrate-active enzymes and their applications have been reported at these meetings. Papers in Part one of this collection focus on structure-function relationships of carbohydrate-active enzymes. Papers in Part two discuss functions and applications of carbohydrate-active enzymes, such as enzymes for grain processing and glycosidases and their mutants as useful tools for glycoside synthesis.With its distinguished editor and international team of contributors, Carbohydrate-active enzymes: structure, function and applications is an essential reference for research scientists, post-graduate students and those in the food industry with an interest in enzymes.

Handbook of Waste Management and Co-Product Recovery in Food Processing

  • 1st Edition
  • March 31, 2007
  • Keith W. Waldron
  • English
  • eBook
    9 7 8 - 1 - 8 4 5 6 9 - 2 5 2 - 0
The intensification of agriculture and food production in recent years has led to an increase in the production of food co-products and wastes. Their disposal by incineration or landfill is often expensive as well as environmentally sensitive. Methods to valorise unused co-products and improve the management of wastes that cannot be reused, as well as techniques to reduce the quantity of waste produced in the first place, are increasingly important to the food industry. With its distinguished editor and array of international contributors, Waste management and co-product recovery in food processing reviews the latest developments in this area and describes how they can be used to reduce waste.The first section of the book provides a concise introduction to the field with a particular focus on legislation and consumer interests, principle drivers of waste management. Part two addresses the minimisation of biowaste and the optimisation of water and energy use in food processing. The third section covers key technologies for co-product separation and recovery, such as supercritical fluid extraction and membrane filtration, as well as important issues to consider when recovering co-products, such as waste stabilisation and microbiological risk assessment. Part four offers specific examples of waste management and co-product exploitation in particular sectors such as the red meat, poultry, dairy, fish and fruit and vegetable industries. The final part of the book summarises advanced techniques, to dispose of waste products that cannot be reused, and reviews state of the art technologies for wastewater treatment.Waste management and co-product recovery in food processing is a vital reference to all those in the food processing industry concerned with waste minimisation, co-product valorisation and end waste management.

Benders’ Dictionary of Nutrition and Food Technology

  • 8th Edition
  • June 9, 2006
  • D A Bender
  • English
  • eBook
    9 7 8 - 1 - 8 4 5 6 9 - 1 6 5 - 3
The study of food and nutrition covers many disciplines, ranging from agriculture, biology, physics and chemistry to food technology, nutrition and medicine. As research on the links between food and health continues to expand, it is more important than ever that specialists in such areas as food processing and nutrition be familiar with the often unfamiliar terminology that differing disciplines use.This classic book meets that need. It provides succinct, authoritative definitions of over 6100 terms in nutrition and food technology (an increase of 20% from the previous edition). The book also includes nutrient composition data for 340 foods and an appendix with nutrient intake and other useful data.