Handbook Of Food Science And Technology

Author : Romain Jeantet,Thomas Croguennec,Pierre Schuck,Gérard Brule
Publisher : John Wiley & Sons
Page : 436 pages
File Size : 45,5 Mb
Release : 2016-06-14
Category : Technology & Engineering
ISBN : 9781119296218

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Handbook of Food Science and Technology 3 by Romain Jeantet,Thomas Croguennec,Pierre Schuck,Gérard Brule Pdf

This third volume in the Handbook of Food Science and Technology Set explains the processing of raw materials into traditional food (bread, wine, cheese, etc.). The agri-food industry has evolved in order to meet new market expectations of its products; with the use of separation and assembly technologies, food technologists and engineers now increasingly understand and control the preparation of a large diversity of ingredients using additional properties to move from the raw materials into new food products. Taking into account the fundamental basis and technological specificities of the main food sectors, throughout the three parts of this book, the authors investigate the biological and biochemical conversions and physicochemical treatment of food from animal sources, plant sources and food ingredients.

Author : Yiu H. Hui
Publisher : CRC Press
Page : 938 pages
File Size : 52,8 Mb
Release : 2006
Category : Food
ISBN : 9780849398490

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Handbook of Food Science, Technology, and Engineering by Yiu H. Hui Pdf

Author : Romain Jeantet,Thomas Croguennec,Pierre Schuck,Gérard Brulé
Publisher : John Wiley & Sons
Page : 272 pages
File Size : 45,6 Mb
Release : 2016-02-23
Category : Technology & Engineering
ISBN : 9781848219328

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Handbook of Food Science and Technology 1 by Romain Jeantet,Thomas Croguennec,Pierre Schuck,Gérard Brulé Pdf

This book serves as a general introduction to food science and technology, based on the academic courses presented by the authors as well as their personal research experiences. The authors' main focus is on the biological and physical-chemical stabilization of food, and the quality assessment control methods and normative aspects of the subsequent processes. Presented across three parts, the authors offer a detailed account of the scientific basis and technological knowledge needed to understand agro-food transformation. From biological analyses and process engineering, through to the development of food products and biochemical and microbiological changes, the different parts cover all aspects of the control of food quality.

Author : Y. H. Hui,Lisbeth Meunier-Goddik,Jytte Josephsen,Wai-Kit Nip,Peggy S. Stanfield
Publisher : CRC Press
Page : 934 pages
File Size : 41,6 Mb
Release : 2004-03-19
Category : Technology & Engineering
ISBN : 0203913558

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Handbook of Food and Beverage Fermentation Technology by Y. H. Hui,Lisbeth Meunier-Goddik,Jytte Josephsen,Wai-Kit Nip,Peggy S. Stanfield Pdf

Over the past decade, new applications of genetic engineering in the fermentation of food products have received a great deal of coverage in scientific literature. While many books focus solely on recent developments, this reference book highlights these developments and provides detailed background and manufacturing information.Co-Edited by Fidel

Author : Monica Chavez-Gonzalez,Jose Juan Buenrostro-Figueroa,Cristobal N. Aguilar
Publisher : CRC Press
Page : 259 pages
File Size : 43,7 Mb
Release : 2019-01-15
Category : Science
ISBN : 9780429947179

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Handbook of Research on Food Science and Technology by Monica Chavez-Gonzalez,Jose Juan Buenrostro-Figueroa,Cristobal N. Aguilar Pdf

This Handbook of Research in Food Science and Technology consists of three volumes focusing on food technology and chemistry, food biotechnology and microbiology, and functional foods and nutraceuticals. The volumes highlight new research and current trends in food science and technology, looking at the most recent innovations, emerging technologies, and strategies focusing on taking food design to sustainable levels. In particular, the handbooks includes relevant information on the modernization in the food industry, sustainable packaging, food bioprocesses, food fermentation, food microbiology, functional foods and nutraceuticals, natural products, nano- and microtechnology, healthy product composition, innovative processes/bioprocesses for utilization of by-products, development of novel preservation alternatives, extending the shelf life of fresh products, alternative processes requiring less energy or water, among other topics. Volume 1 of the 3-volume set focuses on food technology and chemistry. The chapters examine edible coatings, bioactive compounds, essential oils in active food packaging, food industrial wastes as raw material for nanostructure production, and more.

Author : Glyn O. Phillips,P A Williams
Publisher : Elsevier
Page : 464 pages
File Size : 45,9 Mb
Release : 2011-09-09
Category : Technology & Engineering
ISBN : 9780857093639

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Handbook of Food Proteins by Glyn O. Phillips,P A Williams Pdf

Traditionally a source of nutrition, proteins are also added to foods for their ability to form gels and stabilise emulsions, among other properties. The range of specialised protein ingredients used in foods is increasing. Handbook of food proteins provides an authoritative overview of the characteristics, functionalities and applications of different proteins of importance to the food industry in one convenient volume. The introductory chapter provides an overview of proteins and their uses in foods. The following chapters each focus on a particular protein ingredient or group of ingredients covering their origins, production, properties and applications. The proteins discussed are caseins, whey proteins, gelatin and other meat-derived protein ingredients, seafood proteins, egg proteins, soy proteins, pea and other legume proteins, mycoprotein, wheat gluten, canola and other oilseed proteins, algal proteins and potato protein. A chapter on texturised vegetable proteins completes the volume. Innovative products and potential methods for improving nutrition and diet using these proteins are described. With its distinguished editors and international team of expert contributors Handbook of food proteins is an invaluable reference tool for professionals using food protein ingredients for both food and other applications. An authoritative overview of the characteristics, functionalities and applications of different proteins of importance to the food industry Chapters each focus on a particular protein ingredient or group of ingredients Innovative products and potential methods for improving nutrition and diet using proteins is also described

Author : Ralph Shapiro
Publisher : CRC Press
Page : 732 pages
File Size : 51,5 Mb
Release : 1995-08-30
Category : Technology & Engineering
ISBN : 0824792858

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Nutrition Labeling Handbook by Ralph Shapiro Pdf

This handbook examines the Nutritional Labeling and Education Act (NLEA) passed by Congress in 1990. It discusses the history of the NLEA and its impact on various segments of the food industry, making complex and detailed regulations easily understandable throughout. Government, industry and consumer perspectives on labelling regulations are provided along with practical guidelines for compliance and packaging.

Author : Bhesh Bhandari,Nidhi Bansal,Min Zhang,Pierre Schuck
Publisher : Elsevier
Page : 598 pages
File Size : 49,9 Mb
Release : 2023-11-11
Category : Technology & Engineering
ISBN : 9780443184369

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Handbook of Food Powders by Bhesh Bhandari,Nidhi Bansal,Min Zhang,Pierre Schuck Pdf

Handbook of Food Powders: Chemistry and Technology, Second Edition covers current developments in food powder technology, such as Microbial decontamination of food powders, Gas and oil encapsulated powders, and Plant-based protein powders among other important topics. Sections introduce processing and handling technologies for food powders, focus on powder properties, including surface composition, rehydration and techniques to analyze the particle size of food powders, and highlight specialty food powders such as dairy powders, fruit and vegetable powders and coating foods with powders. Edited by a team of international experts in the field, this book continues to be the only quality reference on food powder technology available for the audiences of professionals in the food powder production and handling industries. It is also ideal for development and quality control professionals in the food industry who use powders in foods, and for researchers, scientists and academics interested in the field. Introduces six new chapters that incorporate the current developments in food powder technology Examines powder properties, including surface composition, shelf life and techniques used to examine particle size Focuses on specialty powders such as dairy, infant formulas, powdered egg, fruit and vegetable, and culinary and specialty products

Author : S.S. Deshpande
Publisher : CRC Press
Page : 920 pages
File Size : 40,8 Mb
Release : 2002-08-29
Category : Medical
ISBN : 9780203908969

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Handbook of Food Toxicology by S.S. Deshpande Pdf

From health and economic consequences to exposure assessment and detoxification, this reference comprehensively covers the formation, characteristics, and control of various toxins that occur in the production, storage, handling, and preparation of food. The author discusses toxin sources, mechanisms, routes of exposure and absorption, and their chemical and biochemical components to prevent contamination of food products and reduce epidemics of foodborne disease. The book contains more than 3000 references to facilitate further research, as well as recent guidelines from the FDA and World Health Organization regarding food hygiene and safety.

Author : Y. H. Hui,Frank Sherkat
Publisher : CRC Press
Page : 3632 pages
File Size : 54,7 Mb
Release : 2005-12-19
Category : Technology & Engineering
ISBN : 9781466507876

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Handbook of Food Science, Technology, and Engineering - 4 Volume Set by Y. H. Hui,Frank Sherkat Pdf

Advances in food science, technology, and engineering are occurring at such a rapid rate that obtaining current, detailed information is challenging at best. While almost everyone engaged in these disciplines has accumulated a vast variety of data over time, an organized, comprehensive resource containing this data would be invaluable to have. The

Author : John R. Whitaker,Alphons G. J. Voragen,Dominic W.S. Wong
Publisher : CRC Press
Page : 1135 pages
File Size : 45,9 Mb
Release : 2002-12-05
Category : Technology & Engineering
ISBN : 9780203910450

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Handbook of Food Enzymology by John R. Whitaker,Alphons G. J. Voragen,Dominic W.S. Wong Pdf

Discussing methods of enzyme purification, characterization, isolation, and identification, this book details the chemistry, behavior, and physicochemical properties of enzymes to control, enhance, or inhibit enzymatic activity for improved taste, texture, shelf-life, nutritional value, and process tolerance of foods and food products. The book cov

Author : Dennis R. Heldman,Daryl B. Lund,Cristina Sabliov
Publisher : CRC Press
Page : 1231 pages
File Size : 50,7 Mb
Release : 2018-12-19
Category : Science
ISBN : 9780429831577

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Handbook of Food Engineering by Dennis R. Heldman,Daryl B. Lund,Cristina Sabliov Pdf

As the complexity of the food supply system increases, the focus on processes used to convert raw food materials and ingredients into consumer food products becomes more important. The Handbook of Food Engineering, Third Edition, continues to provide students and food engineering professionals with the latest information needed to improve the efficiency of the food supply system. As with the previous editions, this book contains the latest information on the thermophysical properties of foods and kinetic constants needed to estimate changes in key components of foods during manufacturing and distribution. Illustrations are used to demonstrate the applications of the information to process design. Researchers should be able to use the information to pursue new directions in process development and design, and to identify future directions for research on the physical properties of foods and kinetics of changes in the food throughout the supply system. Features Covers basic concepts of transport and storage of liquids and solids, heating and cooling of foods, and food ingredients New chapter covers nanoscale science in food systems Includes chapters on mass transfer in foods and membrane processes for liquid concentration and other applications Discusses specific unit operations on freezing, concentration, dehydration, thermal processing, and extrusion The first four chapters of the Third Edition focus primarily on the properties of foods and food ingredients with a new chapter on nanoscale applications in foods. Each of the eleven chapters that follow has a focus on one of the more traditional unit operations used throughout the food supply system. Major revisions and/or updates have been incorporated into chapters on heating and cooling processes, membrane processes, extrusion processes, and cleaning operations.

Author : C J K Henry,C Chapman
Publisher : Elsevier
Page : 504 pages
File Size : 54,6 Mb
Release : 2002-08-16
Category : Technology & Engineering
ISBN : 9781855736658

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The Nutrition Handbook for Food Processors by C J K Henry,C Chapman Pdf

Since Arnold Bender's classic Food processing and nutrition in 1978, there has been no single volume survey of the impact of processing on the nutritional quality of food. With its distinguished editors and international team of contributors, The nutrition handbook for food processors, fills that gap. It summarises the wealth of research in an area as important to the food industry as it is to health-conscious consumers. Part one provides the foundation for the rest of the book, looking at consumers and nutrition. After a discussion of surveys on what consumers eat, there are two reviews of research on the contribution of vitamins and minerals to health. Three further chapters discuss how nutrient intake is measured and at how nutrition information is presented to and interpreted by consumers. Part two looks at processing and nutritional quality. Two introductory chapters look at raw materials, discussing the nutritional enhancement of plant foods and meat respectively. The remaining chapters review the impact of processing, beginning with a general discussion of the stability of vitamins during processing. There are chapters on processes such as thermal processing, frying, freezing, packaging and irradiation. The book also covers newer processes such as microwave processing, ohmic heating and high pressure processing. Given the unprecedented attention on the impact of processing on the nutritional quality of food, The nutrition handbook for food processors is a standard work in its field. Summarises key findings on diet and nutrient intake, the impact of nutrients on health, and how food processing operations affect the nutritional quality of foods Examines consumers and nutrition, processing and nutritional quality, and nutritional enhancement of plant foods and meat, among other topics Reviews the wealth of recent research in an area as important to the food industry as it is to health-conscious consumers

Author : Kenneth J. Valentas,Enrique Rotstein,R. Paul Singh
Publisher : CRC Press
Page : 732 pages
File Size : 40,6 Mb
Release : 1997-07-23
Category : Technology & Engineering
ISBN : 1420049070

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Handbook of Food Engineering Practice by Kenneth J. Valentas,Enrique Rotstein,R. Paul Singh Pdf

Food engineering has become increasingly important in the food industry over the years, as food engineers play a key role in developing new food products and improved manufacturing processes. While other textbooks have covered some aspects of this emerging field, this is the first applications-oriented handbook to cover food engineering processes and manufacturing techniques. A major portion of Handbook of Food Engineering Practice is devoted to defining and explaining essential food operations such as pumping systems, food preservation, and sterilization, as well as freezing and drying. Membranes and evaporator systems and packaging materials and their properties are examined as well. The handbook provides information on how to design accelerated storage studies and determine the temperature tolerance of foods, both of which are important in predicting shelf life. The book also examines the importance of physical and rheological properties of foods, with a special look at the rheology of dough and the design of processing systems for the manufacture of dough. The final third of the book provides useful supporting material that applies to all of the previously discussed unit operations, including cost/profit analysis methods, simulation procedures, sanitary guidelines, and process controller design. The book also includes a survey of food chemistry, a critical area of science for food engineers.

Author : Theodoros Varzakas,Constantina Tzia
Publisher : CRC Press
Page : 679 pages
File Size : 43,8 Mb
Release : 2015-10-22
Category : Technology & Engineering
ISBN : 9781498721783

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Handbook of Food Processing by Theodoros Varzakas,Constantina Tzia Pdf

Packed with case studies and problem calculations, Handbook of Food Processing: Food Safety, Quality, and Manufacturing Processes presents the information necessary to design food processing operations and describes the equipment needed to carry them out in detail. It covers the most common and new food manufacturing processes while addressing rele