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Author : Yiu H. Hui
Publisher : CRC Press
Page : 938 pages
File Size : 45,9 Mb
Release : 2006
Category : Food
ISBN : 9780849398490
Author : Y. H. Hui,Frank Sherkat
Publisher : CRC Press
Page : 704 pages
File Size : 41,9 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 Brulé
Publisher : John Wiley & Sons
Page : 272 pages
File Size : 55,6 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 : Anonim
Publisher : CRC Press
Page : 1032 pages
File Size : 43,8 Mb
Release : 2006
Category : Electronic
ISBN : 1574445510
Author : Romain Jeantet,Thomas Croguennec,Pierre Schuck,Gérard Brule
Publisher : John Wiley & Sons
Page : 436 pages
File Size : 54,6 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 : Yiu H. Hui,J. D. Culbertson
Publisher : Unknown
Page : 0 pages
File Size : 54,7 Mb
Release : 2006
Category : Electronic
ISBN : 0849398487
Author : Yiu H. Hui
Publisher : CRC Press
Page : 698 pages
File Size : 46,7 Mb
Release : 2006
Category : Business & Economics
ISBN : 9781574445527
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 : 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 : Dennis R. Heldman,Daryl B. Lund,Cristina Sabliov
Publisher : CRC Press
Page : 1231 pages
File Size : 45,7 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 : John Peter Oleson
Publisher : Oxford University Press
Page : 884 pages
File Size : 54,9 Mb
Release : 2008
Category : History
ISBN : 9780199734856
Nearly every aspect of daily life in the Mediterranean world and Europe during the florescence of the Greek and Roman cultures is relevant to engineering and technology. This text highlights the accomplishments of the ancient societies, the research problems, and stimulates further progress in the history of ancient technology.
Author : Y. H Hui (ed., etc)
Publisher : Unknown
Page : 0 pages
File Size : 41,5 Mb
Release : 2006
Category : Electronic
ISBN : 0849398487
Author : Da-Wen Sun
Publisher : John Wiley & Sons
Page : 875 pages
File Size : 43,5 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 : Romeo T. Toledo
Publisher : Springer Science & Business Media
Page : 615 pages
File Size : 51,5 Mb
Release : 2012-12-06
Category : Technology & Engineering
ISBN : 9781461570523
Ten years after the publication of the first edition of Fundamentals of Food Process Engineering, there have been significant changes in both food science education and the food industry itself. Students now in the food science curric ulum are generally better prepared mathematically than their counterparts two decades ago. The food science curriculum in most schools in the United States has split into science and business options, with students in the science option following the Institute of Food Technologists' minimum requirements. The minimum requirements include the food engineering course, thus students en rolled in food engineering are generally better than average, and can be chal lenged with more rigor in the course material. The food industry itself has changed. Traditionally, the food industry has been primarily involved in the canning and freezing of agricultural commodi ties, and a company's operations generally remain within a single commodity. Now, the industry is becoming more diversified, with many companies involved in operations involving more than one type of commodity. A number of for mulated food products are now made where the commodity connection becomes obscure. The ability to solve problems is a valued asset in a technologist, and often, solving problems involves nothing more than applying principles learned in other areas to the problem at hand. A principle that may have been commonly used with one commodity may also be applied to another commodity to produce unique products.
Author : Theodoros Varzakas,Constantina Tzia
Publisher : CRC Press
Page : 679 pages
File Size : 41,7 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