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Author : Yiu H. Hui
Publisher : CRC Press
Page : 698 pages
File Size : 46,8 Mb
Release : 2006
Category : Food
ISBN : 9781574445527
Author : Yiu H. Hui
Publisher : CRC Press
Page : 938 pages
File Size : 52,6 Mb
Release : 2006
Category : Food
ISBN : 9780849398490
Author : Y. H. Hui,Frank Sherkat
Publisher : CRC Press
Page : 704 pages
File Size : 50,7 Mb
Release : 2005-12-19
Category : Business & Economics
ISBN : UOM:39015063267366
Filling a gap in the literature in this area, this four-volume set explores scientific data of immense complication and complexity. The combined effort of more than 150 professionals from more than 15 countries and backgrounds, the book is an essential reference on food science for professionals in the government, industry, and academia. Volume I covers properties, products, analysis, and microbiology. Volume II explores attributes, fermentation, safety, ingredients, and nutrition. Volume III discusses food engineering and processing and Volume IV food technology and processing. Unique in both depth and breadth, each volume contains about 1000 pages of scientific and technical data.
Author : Romain Jeantet,Thomas Croguennec,Pierre Schuck,Gérard Brule
Publisher : John Wiley & Sons
Page : 436 pages
File Size : 45,8 Mb
Release : 2016-06-14
Category : Technology & Engineering
ISBN : 9781119296218
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 : Romain Jeantet,Thomas Croguennec,Pierre Schuck,Gérard Brule
Publisher : John Wiley & Sons
Page : 346 pages
File Size : 43,9 Mb
Release : 2016-03-03
Category : Technology & Engineering
ISBN : 9781119285243
This book is a source of basic and advanced knowledge in food science for students or professionals in the food science sector, but it is also accessible for people interested in the different aspects concerning raw material stabilisation and transformation in food products. It is an updated and translated version of the book "Science des aliments" published in 2006 by Lavoisier. “Science des aliments” is a general and introductory food science and technology handbook, based on the authors’ Masters and PhD courses and research experiences. The book is concise, pedagogical and informative and contains numerous illustrations (approximately 500 original figures and tables). In three volumes), it summarizes the main knowledge required for working in food industries as scientists, technical managers or qualified operators. It will also be helpful for the formation of students in food science and biotechnologies (bachelor’s and master’s degree).
Author : Kenneth J. Valentas,Enrique Rotstein,R. Paul Singh
Publisher : CRC Press
Page : 732 pages
File Size : 53,6 Mb
Release : 1997-07-23
Category : Technology & Engineering
ISBN : 1420049070
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 : Dennis R. Heldman,Daryl B. Lund,Cristina Sabliov
Publisher : CRC Press
Page : 1231 pages
File Size : 40,7 Mb
Release : 2018-12-19
Category : Science
ISBN : 9780429831577
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 : Romain Jeantet,Thomas Croguennec,Pierre Schuck,Gérard Brulé
Publisher : John Wiley & Sons
Page : 272 pages
File Size : 47,9 Mb
Release : 2016-02-23
Category : Technology & Engineering
ISBN : 9781848219328
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 : Theodoros Varzakas,Constantina Tzia
Publisher : CRC Press
Page : 679 pages
File Size : 46,7 Mb
Release : 2015-10-22
Category : Technology & Engineering
ISBN : 9781498721783
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
Author : Y. H. Hui,Lisbeth Meunier-Goddik,Jytte Josephsen,Wai-Kit Nip,Peggy S. Stanfield
Publisher : CRC Press
Page : 934 pages
File Size : 47,9 Mb
Release : 2004-03-19
Category : Technology & Engineering
ISBN : 0203913558
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 : Romain Jeantet,Thomas Croguennec,Pierre Schuck,Gérard Brulé
Publisher : Unknown
Page : 329 pages
File Size : 49,8 Mb
Release : 2016
Category : Food
ISBN : 1119285224
Author : Yiu H. Hui,J. D. Culbertson
Publisher : Unknown
Page : 0 pages
File Size : 45,9 Mb
Release : 2006
Category : Electronic
ISBN : 0849398487
Author : Monica Chavez-Gonzalez,Jose Juan Buenrostro-Figueroa,Cristobal N. Aguilar
Publisher : CRC Press
Page : 259 pages
File Size : 41,5 Mb
Release : 2019-01-15
Category : Science
ISBN : 9780429947179
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 : Da-Wen Sun
Publisher : John Wiley & Sons
Page : 840 pages
File Size : 52,8 Mb
Release : 2011-11-03
Category : Technology & Engineering
ISBN : 9781444355307
This book presents a comprehensive and substantial overview of the emerging field of food safety engineering, bringing together in one volume the four essential components of food safety: the fundamentals of microbial growth food safety detection techniques microbial inactivation techniques food safety management systems Written by a team of highly active international experts with both academic and professional credentials, the book is divided into five parts. Part I details the principles of food safety including microbial growth and modelling. Part II addresses novel and rapid food safety detection methods. Parts III and IV look at various traditional and novel thermal and non-thermal processing techniques for microbial inactivation. Part V concludes the book with an overview of the major international food safety management systems such as GMP, SSOP, HACCP and ISO22000.
Author : Y. H Hui (ed., etc)
Publisher : Unknown
Page : 0 pages
File Size : 52,7 Mb
Release : 2006
Category : Electronic
ISBN : 0849398487