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Author : Bruce R. Harte,J. Ian Gray,Joseph Miltz
Publisher : CRC Press
Page : 300 pages
File Size : 43,5 Mb
Release : 1987-07-01
Category : Technology & Engineering
ISBN : 0877625204
Author : J. Ian Gray
Publisher : Unknown
Page : 286 pages
File Size : 46,6 Mb
Release : 1986
Category : Electronic
ISBN : OCLC:658703375
Author : Mohammad Shafiur Rahman
Publisher : CRC Press
Page : 1526 pages
File Size : 40,9 Mb
Release : 2020-06-10
Category : Technology & Engineering
ISBN : 9780429531354
The processing of food is no longer simple or straightforward, but is now a highly inter-disciplinary science. A number of new techniques have developed to extend shelf-life, minimize risk, protect the environment, and improve functional, sensory, and nutritional properties. Since 1999 when the first edition of this book was published, it has facilitated readers’ understanding of the methods, technology, and science involved in the manipulation of conventional and newer sophisticated food preservation methods. The Third Edition of the Handbook of Food Preservation provides a basic background in postharvest technology for foods of plant and animal origin, presenting preservation technology of minimally processed foods and hurdle technology or combined methods of preservation. Each chapter compiles the mode of food preservation, basic terminologies, and sequential steps of treatments, including types of equipment required. In addition, chapters present how preservation method affects the products, reaction kinetics and selected prediction models related to food stability, what conditions need be applied for best quality and safety, and applications of these preservation methods in different food products. This book emphasizes practical, cost-effective, and safe strategies for implementing preservation techniques for wide varieties of food products. Features: Includes extensive overview on the postharvest handling and treatments for foods of plants and animal origin Describes comprehensive preservation methods using chemicals and microbes, such as fermentation, antimicrobials, antioxidants, pH-lowering, and nitrite Explains comprehensive preservation by controlling of water, structure and atmosphere, such as water activity, glass transition, state diagram, drying, smoking, edible coating, encapsulation and controlled release Describes preservation methods using conventional heat and other forms of energy, such as microwave, ultrasound, ohmic heating, light, irradiation, pulsed electric field, high pressure, and magnetic field Revised, updated, and expanded with 18 new chapters, the Handbook of Food Preservation, Third Edition, remains the definitive resource on food preservation and is useful for practicing industrial and academic food scientists, technologists, and engineers.
Author : Aaron L. Brody
Publisher : CRC Press
Page : 526 pages
File Size : 49,5 Mb
Release : 1999-12-15
Category : Technology & Engineering
ISBN : 1420049089
The only book on food product development that integrates every element of the discipline, Developing New Food Products for a Changing Marketplace surveys marketing, technology, and packaging as well as the process and organization required for developing food products. The text discusses all aspects of theory and practice for food process developers and includes numerous tables, figures, and bibliographical references to enhance understanding of the concepts. Pioneers and experts in food and beverage product development share their experience in every chapter. They provide examples of successes and failures, as well as guidance on how to achieve success and avoid failure. Providing a wealth of insight and information, this unique book will benefit food industry marketers and professionals involved in the product and brand development industries. It delivers a comprehensive and indispensable guide to food product development in today's dynamically changing marketplace.
Author : Gordon L. Robertson
Publisher : CRC Press
Page : 692 pages
File Size : 48,9 Mb
Release : 1998-01-15
Category : Technology & Engineering
ISBN : 0824701755
Presents a comprehensive background on the development of packages and packaging systems for foods, examining the aspects of packaging technology that are relevant to the processing, preservation, distribution, and marketing of a particular food and the areas of food science and technology that influence the packaging process.;This book is designed to be of interest to food scientists and technologists, packaging engineers, designers, and technologists, quality assurance personnel and upper-level undergraduate and graduate students in these disciplines.
Author : Dennis R. Heldman,Carmen I. Moraru
Publisher : CRC Press
Page : 2001 pages
File Size : 49,8 Mb
Release : 2010-10-21
Category : Science
ISBN : 9781498711074
The Definitive Reference for Food Scientists & EngineersThe Second Edition of the Encyclopedia of Agricultural, Food, and Biological Engineering focuses on the processes used to produce raw agricultural materials and convert the raw materials into consumer products for distribution. It provides an improved understanding of the processes used in
Author : Richard Coles,Mark J. Kirwan
Publisher : John Wiley & Sons
Page : 360 pages
File Size : 42,7 Mb
Release : 2011-04-25
Category : Technology & Engineering
ISBN : 9781405189101
Now in a fully revised and updated second edition, this volume provides a contemporary overview of food processing/packaging technologies. It acquaints the reader with food preservation processes, shelf life and logistical considerations, as well as packaging materials, machines and processes necessary for a wide range of packaging presentations. The new edition addresses environmental and sustainability concerns, and also examines applications of emerging technologies such as RFID and nanotechnology. It is directed at packaging technologists, those involved in the design and development of packaging, users of packaging in food companies and those who specify or purchase packaging. Key Features: An up-to-date and comprehensive handbook on the most important sector of packaging technology Links methods of food preservation to the packaging requirements of the common types of food and the available food packages Covers all the key packaging materials - glass, plastics and paperboard Fully revised second edition now covers sustainability, nanotechnology and RFID
Author : Irwin A. Taub,R. Paul Singh
Publisher : CRC Press
Page : 576 pages
File Size : 49,9 Mb
Release : 1997-12-29
Category : Technology & Engineering
ISBN : 1420048988
Food Storage Stability addresses one of the foremost problems faced by food processors - how to stabilize food once it is harvested. Using a holistic approach, the book discusses the changes responsible for food quality deterioration and considers strategies for minimizing or eliminating these degradative changes. Topics include: consumer perceptions and preferences, cellular changes, conversion of major constituents to more stable products, the effect of color and texture, packaging issues, and practical strategies for storing foods frozen, chilled, or at ambient temperature. Food Storage Stability is the only treatment of this subject that covers the diverse factors that influence quality retention in foods and integrates basic concepts in storage stability with practical applications. Food scientists and technologists concerned with changes in food quality are interested in ensuring that safe and appealing food products reach consumers - this is the book that will assist them with that important goal.
Author : E. Chiellini
Publisher : Elsevier
Page : 592 pages
File Size : 47,9 Mb
Release : 2008-07-24
Category : Technology & Engineering
ISBN : 9781845694784
Food packaging performs an essential function, but packaging materials can have a negative impact on the environment. This collection reviews bio-based, biodegradable and recycled materials and their current and potential applications for food protection and preservation. The first part of the book looks at the latest advances in bio-based food packaging materials. Part two discusses the factors involved in choosing alternative packaging materials such as consumer preference, measuring the environmental performance of food packaging, eco-design, and the safety and quality of recycled materials. Part three contains chapters on the applications of environmentally-compatible materials in particular product sectors, including the packaging of fresh horticultural produce, dairy products and seafood. This section also covers active packaging, modified atmosphere packaging and biobased intelligent food packaging. The book finishes with a summary of the legislation and certification of environmentally-compatible packaging in the EU. With its distinguished editor and contributors, Environmentally-compatible food packaging is a valuable reference tool for professionals in the food processing and packaging industries. Reviews bio-based, biodegradable and recycled materials and their current and potential applications Discusses consumer preference, environmental performance, eco-design and the quality of recycled materials as factors involved in choosing alternative packaging materials Summarises EU legislation and certification of environmentally compatible packaging
Author : M.L. Rooney
Publisher : Springer Science & Business Media
Page : 272 pages
File Size : 43,8 Mb
Release : 2012-12-06
Category : Technology & Engineering
ISBN : 9781461521754
Food packaging materials have traditionally been chosen to avoid unwanted interactions with the food. During the past two decades a wide variety of packaging materials have been devised or developed to interact with the food. These packaging materials, which are designed to perform some desired role other than to provide an inert barrier to outside influences, are termed 'active packaging'. The benefits of active packaging are based on both chemical and physical effects. Active packaging concepts have often been presented to the food industry with few supporting results of background research. This manner of introduction has led to substantial uncertainty by potential users because claims have sometimes been based on extrapolation from what little proven information is available. The forms of active packaging have been chosen to respond to various food properties which are often unrelated to one another. For instance many packaging requirements for post harvest horticultural produce are quite different from those for most processed foods. The object of this book is to introduce and consolidate information upon which active packaging concepts are based. Scientists, technologists, students and regulators will find here the basis of those active packaging materials, which are either commercial or proposed. The book should assist the inquirer to understand how other concepts might be applied or where they should be rejected.
Author : Diane M. Barrett,Laszlo Somogyi,Hosahalli S. Ramaswamy
Publisher : CRC Press
Page : 864 pages
File Size : 46,9 Mb
Release : 2004-08-30
Category : Technology & Engineering
ISBN : 9781420040074
The new edition of this highly acclaimed reference provides comprehensive and current information on a wide variety of fruits and processes. Revised and updated by an international team of contributors, the second edition includes the latest advances in processing technology, scientific research, and regulatory requirements. Expanded coverage inclu
Author : Ana María Díez-Pascual
Publisher : MDPI
Page : 240 pages
File Size : 43,8 Mb
Release : 2020-06-17
Category : Science
ISBN : 9783039289899
Antimicrobial packaging has recently attracted a great deal of interest from the food industry due to the boost in consumer demand for minimally-processed, preservative-free products. Antimicrobial polymeric packaging systems can be considered an emerging technology that could have an important impact on shelf life extension and food safety. Novel polymeric-based packaging materials are continually being developed. This book collects carefully chosen examples of the most recent and relevant advances in the preparation and characterization of antimicrobial composites for food packaging applications. Different polymer nanocomposites with improved packaging properties are discussed along with their mechanisms of action. Further, future perspectives for antimicrobial polymeric nanomaterials are provided.
Author : Jacqueline H. Beckley,Leslie J. Herzog,M. Michele Foley
Publisher : John Wiley & Sons
Page : 499 pages
File Size : 53,9 Mb
Release : 2017-07-26
Category : Technology & Engineering
ISBN : 9781119149323
Written primarily for directors and managers of food design and development, food scientists, technologists, and product developers, this book explains all the necessary information in order to help meet the increasing demands for innovation in an industry that is providing fewer resources. This updated edition, by a group of seasoned food industry business professionals and academics, provides a real-world perspective of what is occurring in the food industry right now, offers strategic frameworks for problem solving and R&D strategies, and presents methods needed to accelerate and optimize new product development. Accelerating New Food Product Design and Development, Second Edition features five brand new chapters covering all the changes that have occurred within the last decade: A Flavor Supplier Perspective, An Ingredient Supplier Perspective, Applying Processes that Accelerate New Product Development, Looking at How the University Prepares Someone for a Career in Food, and Innovative Packaging and Its Impact on Accelerated Product Development. Offers new perspectives on what really goes on during the development process Includes updated chapters fully describing the changes that have occurred in the food industry, both from a developer’s point of view as well as the consumer requirements Features a completely rewritten chapter covering the importance of packaging which is enhanced through 3D printing All of this against the impact on speed to market Filled with unique viewpoints of the business from those who really know and a plethora of new information, Accelerating New Food Product Design and Development, Second Edition will be of great interest to all professionals engaged in new food product design and development.
Author : Richard Coles,Derek McDowell,Mark J. Kirwan
Publisher : CRC Press
Page : 370 pages
File Size : 43,9 Mb
Release : 2003-08-15
Category : Technology & Engineering
ISBN : 084939788X
The protection and preservation of a product, the launch of new products or re-launch of existing products, perception of added-value to products or services, and cost reduction in the supply chain are all objectives of food packaging. Taking into consideration the requirements specific to different products, how can one package successfully meet all of these goals? Food Packaging Technology provides a contemporary overview of food processing and packaging technologies. Covering the wide range of issues you face when developing innovative food packaging, the book includes: Food packaging strategy, design, and development Food biodeterioation and methods of preservation Packaged product quality and shelf life Logistical packaging for food marketing systems Packaging materials and processes The battle rages over which type of container should be used for which application. It is therefore necessary to consider which materials, or combination of materials and processes will best serve the market and enhance brand value. Food Packaging Technology gives you the tools to determine which form of packaging will meet your business goals without compromising the safety of your product.
Author : Giuseppe Cirillo,Umile Gianfranco Spizzirri,Francesca Iemma
Publisher : John Wiley & Sons
Page : 456 pages
File Size : 48,5 Mb
Release : 2015-03-18
Category : Technology & Engineering
ISBN : 9781119109600
Polymers are an important part in everyday life; products made from polymers range from sophisticated articles, such as biomaterials, to aerospace materials. One of the reasons for the great popularity exhibited by polymers is their ease of processing. Polymer properties can be tailored to meet specific needs by varying the "atomic composition" of the repeat structure, by varying molecular weight and by the incorporation (via covalent and non-covalent interactions) of an enormous range of compounds to impart specific activities. In food science, the use of polymeric materials is widely explored, from both an engineering and a nutraceutical point of view. Regarding the engineering application, researchers have discovered the most suitable materials for intelligent packaging which preserves the food quality and prolongs the shelf-life of the products. Furthermore, in agriculture, specific functionalized polymers are used to increase the efficiency of treatments and reduce the environmental pollution. In the nutraceutical field, because consumers are increasingly conscious of the relationship between diet and health, the consumption of high quality foods has been growing continuously. Different compounds (e.g. high quality proteins, lipids and polysaccharides) are well known to contribute to the enhancement of human health by different mechanisms, reducing the risk of cardiovascular disease, coronary disease, and hypertension. This first volume, of this two volume book, concerns the application of polymers in food packaging.