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Books in Food science and technology

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71-80 of 1308 results in All results

Sweetened Concentrated Milk Products

  • 1st Edition
  • March 20, 2024
  • Juan Sebastián Ramírez-Navas
  • English
  • Hardback
    9 7 8 - 0 - 1 2 - 8 2 3 3 7 3 - 3
  • eBook
    9 7 8 - 0 - 1 2 - 8 2 3 6 1 9 - 2
Sweetened Concentrated Milk Products: Science, Technology, and Engineering provides the most updated and comprehensive knowledge on different SCM products, delving into the production processes for each. Written by international experts, this book discusses existing information on concentrated milk and its more commercial forms, including evaporated and condensed milks. Other products detailed in this text include dulce de leches, such as sweetened caramelized goat’s milk, panelitas de leche (milk panels), and various milk-based delicacies. The book presents the definition, main characteristics, common defects, and elaboration process for each commercial form. In addition, the book includes lifetime calculation data and results of the addition of whey into milk candies. Lastly, it provides information on the quality parameters which all SCMs must meet, including experimental design and application examples in SCM research and development. This is a vital resource for researchers and practitioners in dairy science with interests and work in SCM product formulation, technology, and seeking solutions for their defects.

Biosensors for Foodborne Pathogen Detection

  • 1st Edition
  • March 14, 2024
  • Manoj Kumar Pal + 2 more
  • English
  • Paperback
    9 7 8 - 0 - 3 2 3 - 9 5 5 8 6 - 7
  • eBook
    9 7 8 - 0 - 3 2 3 - 9 5 5 8 7 - 4
Biosensors for Foodborne Pathogens Detection: A Rapid Detection Approach covers rapid and accurate measurement for biosensing analysis. This book is organized in a systematic way, covering basic introduction and advanced approaches in biosensing and their use in the detection of food pathogens. This compilation includes chapters such as Methods, techniques and latest developments in the detection of foodborne pathogens; Basic principles in Biosensors and bioelectronics for the foodborne pathogens; Various bio-recognition receptors used in the biosensors; Nanomaterials and signal amplification in biosensors for foodborne pathogens; electrochemical biosensors for foodborne pathogens; Optical biosensors for foodborne pathogens, and more. This book act as a comprehensive resource for researchers or scientists working in food safety, especially in microbial food spoilage detection using biosensors.

Handbook of Goldenberry (Physalis peruviana)

  • 1st Edition
  • March 13, 2024
  • Mohamed Fawzy Ramadan
  • English
  • Paperback
    9 7 8 - 0 - 4 4 3 - 1 5 4 3 3 - 1
  • eBook
    9 7 8 - 0 - 4 4 3 - 1 5 4 3 4 - 8
Handbook of Goldenberry (Physalis peruviana): Cultivation, Processing, Chemistry, and Functionality presents multidisciplinary coverage of P. peruviana and its role as in food, cosmetic, and pharmaceutical products. Broken into three sections, the book addresses the cultivation, species, and cultivars of Physalis peruviana, along with its chemistry, functionality, health-promoting properties, technologies, processing, and applications. Written for nutrition researchers, food scientists, food chemists, food technologists, nutritionists, and those studying related field, this book is a timely reference for those who wish to learn more about this functional food.

Advances in Food and Nutrition Research

  • 1st Edition
  • Volume 108
  • March 7, 2024
  • Fidel Toldra
  • English
  • Hardback
    9 7 8 - 0 - 4 4 3 - 2 9 3 9 2 - 4
  • eBook
    9 7 8 - 0 - 4 4 3 - 2 9 3 9 3 - 1
Advances in Food and Nutrition Research, Volume 108 provides the latest advances on the impact of thermal processing on food flavonoids, the application of bioinformatics for studying food bioactive peptides, novel strategies for mitigating off-flavor perception, innovations in sustainable food packaging, the nutritional and safety aspects of edible insects in foods, the effect of novel food processing technologies on Bacillus cereus spores, and control of Salmonella in poultry production.

Evaporation Technology in Food Processing

  • 1st Edition
  • February 29, 2024
  • Seid Mahdi Jafari + 2 more
  • English
  • Paperback
    9 7 8 - 0 - 1 2 - 8 1 8 7 6 4 - 7
  • eBook
    9 7 8 - 0 - 1 2 - 8 1 8 7 6 5 - 4
Evaporation Technology in Food Processing, in the Unit Operations and Processing Equipment in the Food Industry series, explains the processing operations and equipment necessary for recent invented non-thermal processing of different food products, including ozonation, plasma processing, pulsed electric fields, high pressure processing, irradiation and high frequency processing. These processes and unit operations are very important in terms of achieving favorable sensory properties and energy usage. Written by experts in the field of food engineering, this book targets industrial engineers working in the field of food processing and within food factories. The book is divided into four sections: “Evaporation basics," “Different types of evaporators,” “Application of evaporators in the food industry”, and “Design, control and efficiency of evaporators”. All chapters emphasize basic texts relating to experimental, theoretical, computational, and/or applications of food engineering principles and the relevant processing equipment to evaporation unit operations.

Development of Gluten-Free Pasta

  • 1st Edition
  • January 30, 2024
  • Amir Gull + 2 more
  • English
  • Paperback
    9 7 8 - 0 - 4 4 3 - 1 3 2 3 8 - 4
  • eBook
    9 7 8 - 0 - 4 4 3 - 1 3 2 3 7 - 7
Development of Gluten-Free Pasta summarizes current progress in the development of gluten-free (GF) products, focusing particularly on pasta products. Presented in 11 chapters, the book focuses on the role of prebiotic fiber, hydrocolloids, fruit and vegetable by-product pomace and the physical, microstructural, sensory, and nutritional properties of the gluten-free pasta. The science of gluten intolerance is explained as well, with all relevant literature gathered and summarized in one place. Hence, this book lays a very solid foundation for the development of GF pasta which can be exploited as an essential therapeutic tool in the prevention of celiac disease. This comprehensive reference, written by world renowned scientists who elaborate on the study of different selected additives of plant origin, provides immense assistance in the field of research as many areas are still unexplored in the field of cereal science & technology.

Engineering Applications in Livestock Production

  • 1st Edition
  • January 20, 2024
  • Ayon Tarafdar + 4 more
  • English
  • Paperback
    9 7 8 - 0 - 3 2 3 - 9 8 3 8 5 - 3
  • eBook
    9 7 8 - 0 - 3 2 3 - 9 8 5 8 1 - 9
Engineering Applications in Livestock Production covers the recent advancements and technological developments in the field of livestock production engineering in great detail. The major advances covered in this book include the use of artificial intelligence, image processing, Internet of Things, novel animal product processing technologies, farm automation systems, sensor technology, bioengineering practices and even engineered housing systems among others.

Introduction to Food Engineering

  • 6th Edition
  • December 19, 2023
  • R. Paul Singh + 2 more
  • English
  • Paperback
    9 7 8 - 0 - 1 2 - 8 2 3 1 2 9 - 6
  • eBook
    9 7 8 - 0 - 1 2 - 8 2 3 1 1 9 - 7
The sixth edition of Introduction to Food Engineering, with revised and updated content, aims to enhance the learning of quantitative approaches to designing food processing operations. The book, translated into six languages, is widely acclaimed in teaching and learning food engineering by many generations of students worldwide. It is notable for blending engineering principles based on fundamental physics applied to commonly used and emerging food processing technologies. The chapters are written to facilitate the instructors in presenting lectures in an organized sequence for effective teaching. Numerous solved examples, detailed steps, and end-of-chapter problems of industrial relevance are included to help students learn underlying concepts and their applications. Many illustrations, with companion web-based animations, aim to improve the subject's comprehension. A new chapter introduces quantitative aspects of cleaning and sanitation in food operations to enhance food safety. Quantitative aspects of emerging electrotechnologies for food processing are explained. Spreadsheet-based problem-solving techniques are included for designing unit operations with “what-if” analysis. Practicing professionals in the industry will find an extensive collection of reference data helpful in the design and operation of industrial food processes.

Applications of Essential Oils in the Food Industry

  • 1st Edition
  • December 2, 2023
  • Charles Oluwaseun Adetunji + 1 more
  • English
  • Paperback
    9 7 8 - 0 - 3 2 3 - 9 8 3 4 0 - 2
Applications of Essential Oils in the Food Industry delivers detailed information on the application of essential oils derived from underutilized crops and herbs for the development, preservation, and safety of food products. The book covers post-harvest fruits and vegetables and their adjuvant and plasticizers when applied as an edible coating, as well as their mechanism of action as preservatives for foods, such as fish, meats, and yogurts. The book highlights the use of essential oils as anti-microbials, bio-preservatives, and antioxidants, and also examines their effectiveness against several food borne pathogens and in enhancing the aroma of food products.

Sustainable Protein Sources

  • 2nd Edition
  • November 17, 2023
  • Sudarshan Nadathur + 2 more
  • English
  • Paperback
    9 7 8 - 0 - 3 2 3 - 9 1 6 5 2 - 3
  • eBook
    9 7 8 - 0 - 3 2 3 - 9 1 6 5 3 - 0
Sustainable Protein Sources: Advances for a Healthier Tomorrow, Second Edition explores alternative proteins, including plant, fungal, algal and insect proteins that can take the place of meat as sustainable sources to satisfy human protein needs. This revised edition presents the benefits of plant and alternative protein consumption, including those that benefit the environment, population, and consumer trends and contains new chapters on potato protein, faba bean, chickpea, and coconut. Organized by protein, chapters also cover cereals and legumes, oilseeds, pseudocereals, fungi, algae, insects and fermentation-derived dairy and meat proteins paying particular attention to the nutrition, uses, functions, benefits, and challenges of each.The book also explores ways to improve utilization and addresses everything from consumer acceptability, methods of improving the taste of products containing these proteins and ways in which policies can affect the use of alternate proteins. In addition, the book addresses sustainable protein as a pathway to securing the food supply and considers regenerative versus extractive agriculture alongside new methods in farming and water usage.

Related subjects

Bakery products and baking technology

Beverages alcoholic and non alcoholic

Carbohydrates

Cereals and cereal products

Chemical analysis of food

Confectionary

Egg and egg products

Enzyme and fermentation technology

Fats and oils

Fish seafood and marine products

Flavour chemistry

Food additives

Food and health

Food biotechnology

Food chemistry

Food composition

Food contamination hygiene and toxicology

Food economics and statistics

Food engineering

Food marketing and management

Food microbiology

Food packaging

Food physics

Food policy

Food preservation methods and development

Food preservation packaging and storage

Food processing

Food processing equipment

Food processing technology

Food properties

Food safety

Food security

Food sensors and biosensors

Food sensory science

Food standards laws and regulations

Foods ingredients and additives

Fruits vegetables and nuts

Genetic engineering of foods novel foods

Gums gels and gelling agents

Herbs and spices

Macromolecule functionality

Meat poultry and game

Milk and dairy products

Nutraceuticals functional and medical foods

Nutrition

Postharvest storage

Sensory analysis and consumer sensory analysis research acceptability

Sensory evaluation and organoleptic properties

Sugar syrups and sweeteners