Progress In Food Preservation

Author : Rajeev Bhat,Abd Karim Alias,Gopinadhan Paliyath
Publisher : John Wiley & Sons
Page : 661 pages
File Size : 53,8 Mb
Release : 2012-03-05
Category : Technology & Engineering
ISBN : 9780470655856

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Progress in Food Preservation by Rajeev Bhat,Abd Karim Alias,Gopinadhan Paliyath Pdf

This volume presents a wide range of new approaches aimed at improving the safety and quality of food products and agricultural commodities. Each chapter provides in-depth information on new and emerging food preservation techniques including those relating to decontamination, drying and dehydration, packaging innovations and the use of botanicals as natural preservatives for fresh animal and plant products. The 28 chapters, contributed by an international team of experienced researchers, are presented in five sections, covering: Novel decontamination techniques Novel preservation techniques Active and atmospheric packaging Food packaging Mathematical modelling of food preservation processes Natural preservatives This title will be of great interest to food scientists and engineers based in food manufacturing and in research establishments. It will also be useful to advanced students of food science and technology.

Author : Y?km??, Seydi
Publisher : IGI Global
Page : 256 pages
File Size : 46,5 Mb
Release : 2019-11-22
Category : Technology & Engineering
ISBN : 9781799819264

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Technological Developments in Food Preservation, Processing, and Storage by Y?km??, Seydi Pdf

In recent years, professionals have combined nutrition, health, and engineering sciences to develop new technologies within the food industry. As we are beginning to shift focus on how we view the health benefits of various food products, perseveration and processing techniques have become much more vital. New developments regarding how we store and preserve food are emerging rapidly, making it necessary for research to be done that studies the latest scientific improvements and contemporary methods of food processing. Technological Developments in Food Preservation, Processing, and Storage is a collection of innovative research on the latest developments and advancements of preservation technologies and storage methods within the food processing industry. While highlighting topics including nutritional supplements, microfiltration, and thermal technology, this book is ideally designed for biologists, nutrition scientists, health professionals, engineers, government officials, policymakers, food service professionals, industry practitioners, researchers, academicians, and students.

Author : Daniela Bermudez-Aguirre
Publisher : Academic Press
Page : 556 pages
File Size : 47,7 Mb
Release : 2017-08-11
Category : Technology & Engineering
ISBN : 9780128046142

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Ultrasound: Advances in Food Processing and Preservation by Daniela Bermudez-Aguirre Pdf

Ultrasound is an emerging technology that has been widely explored in food science and technology since the late 1990s. The book is divided into three main areas.Chapters 1 to 5 focus on the basic principles of ultrasound and how the technology works on microbial cells, enzymes, and the chemistry behind the process. Chapters 6 to 15 cover the application of ultrasound in specific food products and processes, discussing changes on food quality and presenting some innovations in food ingredients and enhancement of unit operations. Finally, Chapters 16 to 20 present some topics about manufacture of ultrasound equipment and simulation of the process, the use of the technology to treat food industry wastewater, and an industry perspective. The laws and regulations concerning emerging technologies, such as ultrasound, are also discussed, including the new Food Safety Modernization Act. Provides a clear and comprehensive panorama of ultrasound technology Contains updated research behind this technology Brings the current tested product and future uses Explores potential future use within the food industry

Author : Jingdun Jia,Donghong Liu,Haile Ma
Publisher : Springer
Page : 251 pages
File Size : 49,7 Mb
Release : 2019-06-01
Category : Technology & Engineering
ISBN : 9789811364518

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Advances in Food Processing Technology by Jingdun Jia,Donghong Liu,Haile Ma Pdf

This book introduces readers to essential advances in the application of physical processing technology in food processing that have been made in recent years. It analyzes and describes the application of Power Ultrasound, Pulsed Electric Field, Supercritical-CO2, and Infrared Heating in the contexts of food sterilization, extraction, modification, drying and safety control. Covering all aspects of food physical processing, from basic principles to the latest technological developments, it offers a valuable application guide for food engineers and food researchers alike.

Author : Peter Zeuthen,Leif Bøgh-Sørensen
Publisher : CRC PressI Llc
Page : 581 pages
File Size : 44,8 Mb
Release : 2003
Category : Technology & Engineering
ISBN : 0849317576

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Food Preservation Techniques by Peter Zeuthen,Leif Bøgh-Sørensen Pdf

The first part of the book examines the key issue of maintaining safety as preservation methods become more varied and complex. The rest of the book looks both at individual technologies and how they are combined to achieve the right balance of safety, quality and shelf-life for particular products. Preserving food to extend its shelf-life, whilst ensuring its safety and quality, is a central preoccupation of the food industry. As a result, there has been a steady stream of new 'minimal' preservation techniques. At the same time, the development of the hurdle concept has led to renewed interest in the use of more traditional preservation methods and the ways they can be combined with newer technologies. With its distinguished editors and international team of contributors, Food preservation techniques provides an authoritative review of these developments and the ways they can be combined to preserve particular foods. Part 1 begins by looking at the emergence of a new generation of natural preservatives in response to consumer concerns about synthetic additives. There are chapters on natural antimicrobials, bacteriocins, natural antimicrobials, antimicrobial enzymes and edible coatings, together with a discussion of how natural antimicrobial systems can be combined with other technologies. Part 2 considers current research on the application of traditional preservation techniques. There are chapters on the control of Ph and water activity to prevent microbial growth, and developments in heat treatment and freezing. These are complemented by discussion of how these techniques can be combined with each other and newer technologies to extend shelf-life without compromising safety or quality. Part 3 covers these newer technologies. It includes chapters on the use of biotechnology, developments in membrane filtration, high intensity light, ultrasound, modified atmosphere packaging, pulsed electric fields and high hydrostatic pressure. Part 4 considers the challenges in combining these techniques in a way that preserves sensory quality without compromising product safety. There are chapters on key issues such as modelling spoilage and the effectiveness of preservation techniques, the increasingly important problem of microbial resistance to the use of milder preservation methods, and setting safety criteria to account for such problems. Food preservation techniques will be a standard reference in helping food processors extend shelf-life whilst maximising food safety and quality.

Author : Gaurav Tewari,Vijay Juneja
Publisher : John Wiley & Sons
Page : 296 pages
File Size : 42,7 Mb
Release : 2008-02-28
Category : Technology & Engineering
ISBN : 9780470276600

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Advances in Thermal and Non-Thermal Food Preservation by Gaurav Tewari,Vijay Juneja Pdf

Advances in Thermal and Non-Thermal Food Preservation provides current, definitive and factual material written by experts on different thermal and non-thermal food preservation technologies. Emphasizing inactivation of microorganisms through the application of traditional as well as newer and novel techniques and their combinations, the book’s chapters cover: thermal food preservation techniques (e.g., retorting, UHT and aseptic processing), minimal thermal processing (e.g., sous-vide processing), and non-thermal food preservation techniques (e.g., high pressure processing and pulsed technologies). Editors Tewari and Juneja give special emphasis to the commercial aspects of non-conventional food preservation techniques. As the most comprehensive and contemporary resource of its kind, Advances in Thermal and Non-Thermal Food Preservation is the definitive standard in describing the inactivation of microorganisms through conventional and newer, more novel techniques.

Author : Steve Taylor
Publisher : Gulf Professional Publishing
Page : 328 pages
File Size : 55,5 Mb
Release : 2004-10-13
Category : Medical
ISBN : 0120164485

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Advances in Food and Nutrition Research by Steve Taylor Pdf

Advances in Food and Nutrition Research is an eclectic serial established in 1948. The serial recognizes the integral relationship between the food and nutritional sciences and brings together outstanding and comprehensive reviews that highlight this relationship. Contributions detail the scientific developments in the broad areas encompassed by the fields of food science and nutrition and are intended to ensure that food scientists in academia and industry, as well as professional nutritionists and dieticians, are kept informed concerning emerging research and developments in these important disciplines. Series established since 1948 Advisory Board consists of 8 respected scientists Unique series as it combines food science and nutrition research

Author : Anonim
Publisher : Academic Press
Page : 557 pages
File Size : 54,6 Mb
Release : 1949-01-01
Category : Technology & Engineering
ISBN : 0080567479

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Advances in Food Research by Anonim Pdf

Advances in Food Research

Author : Stuart Thorne
Publisher : Unknown
Page : 327 pages
File Size : 51,6 Mb
Release : 1989
Category : Electronic
ISBN : OCLC:802436107

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Developments in Food Preservation by Stuart Thorne Pdf

Author : Megh R. Goyal,N. Veena,Ritesh B. Watharkar
Publisher : CRC Press
Page : 371 pages
File Size : 42,8 Mb
Release : 2023-05-04
Category : Business & Economics
ISBN : 9781000610628

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Advances in Food Process Engineering by Megh R. Goyal,N. Veena,Ritesh B. Watharkar Pdf

This new volume highlights a selection of novel applications for food processing, food preservation, and food decontamination methods. It discusses the principles, benefits, and techniques used and presents recent developments and applications of ultrasonication. It explores supercritical fluid extraction and supercritical fluid chromatography, extrusion technology, advanced drying and dehydration technologies, and encapsulation methods as important tools in the processing of food. It addresses the basic membrane processing technologies along with their advantages and disadvantages. The volume presents the application and use of mathematical models for measuring and regulating fermentation procedures. It also provides an understanding of how the hydration kinetics of grains can help in optimization and scaling of processes on a large industrial scale. Topics on decontamination methods for foods are included, such as an overview of concepts, basic principles, potential applications, and prospects and limitations of cold plasma technology and irradiation in the food processing sector.

Author : Sarah Scott
Publisher : Callisto Reference
Page : 226 pages
File Size : 52,6 Mb
Release : 2021-11-16
Category : Technology & Engineering
ISBN : 1641166290

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Advances in Food Processing and Preservation by Sarah Scott Pdf

Food processing is a process that transforms agricultural products into food or one kind of food to other forms. Grinding grain to make raw flour, home cooking to complex industrial methods that are used to make convenience food are some of the forms that are involved in food processing. There are three types of food processing methods- primary, secondary and tertiary. The aim of primary food processing is to make food edible, while secondary food processing deals with the conversion of the ingredients to familiar food. Food preservation is a method that prevents the growth of microorganisms. It also stops oxidation of fats that cause rancidity in food. It involves preventing processes which results in visual deterioration such as enzymatic browning in fruits and vegetables after being cut. Some of the methods for food preservation are cooling, freezing, pickling, boiling, pasteurization, vacuum packing, irradiation, etc. These methods help in maintaining or creating nutritional value, texture and flavor of the food. The topics covered in this extensive book deal with the core aspects of food processing and preservation. It discusses the fundamentals as well as modern methods of food processing and preservation. This book will provide comprehensive knowledge to the readers.

Author : Stuart Thorne
Publisher : Unknown
Page : 128 pages
File Size : 40,8 Mb
Release : 1981
Category : Food
ISBN : 0853349797

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Developments in Food Preservation by Stuart Thorne Pdf

Author : Jaya Shankar Tumuluru
Publisher : BoD – Books on Demand
Page : 386 pages
File Size : 55,9 Mb
Release : 2023-04-05
Category : Technology & Engineering
ISBN : 9781803569956

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Food Processing and Packaging Technologies by Jaya Shankar Tumuluru Pdf

Food processing, preservation, and packaging is a highly interdisciplinary science. Various techniques and technologies have been developed to extend food shelf life, minimize the risk of contamination, protect the environment, and improve foods’ functional, sensory, and nutritional properties. Some of the many benefits of food processing, preservation, and packaging include increased food safety, improved nutrition, longer shelf life, and increased economic opportunities. In addition, food processing and preservation help to reduce post-harvest losses. Developing novel food processing, preservation, and packaging technologies is critical to preserving food quality, improving sensory characteristics, and reducing losses. At present, there is a great emphasis on developing novel biobased and intelligent packaging technologies that are safe for food and reduce environmental pollution. This book provides a comprehensive overview of food processing and preservation packaging to tackle the challenges of food safety, nutritional security, and sustainability. Chapters address such topics as edible packaging materials, intelligent packaging materials, nanotechnology for enhancing the shelf life of food products, advanced food packaging systems, green materials for food packaging, antimicrobial packaging materials, food drying technologies, methods of food processing, food analysis using acoustic and thermal methods, food formulations, and functional foods. This volume is a useful resource for students, researchers, and food processing preservation professionals. It highlights advances in food processing and packaging systems to increase food quality and preserve food longer without generating waste.

Author : Alexandru Mihai Grumezescu,Alina Maria Holban
Publisher : Academic Press
Page : 508 pages
File Size : 43,9 Mb
Release : 2018-02-03
Category : Technology & Engineering
ISBN : 9780128114957

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Advances in Biotechnology for Food Industry by Alexandru Mihai Grumezescu,Alina Maria Holban Pdf

Advances in Biotechnology for Food Industry, Volume Fourteen in the Handbook of Food Bioengineering series, provides recent insight into how biotechnology impacts the global food industry and describes how food needs are diverse, requiring the development of innovative biotechnological processes to ensure efficient food production worldwide. Many approaches were developed over the last 10 years to allow faster, easier production of widely used foods, food components and therapeutic food ingredients. This volume shows how biotechnological processes increase production and quality of food products, including the development of anti-biofilm materials to decrease microbial colonization in bioreactors and food processing facilities. Presents basic to advanced technological applications in food biotechnology Includes various scientific techniques used to produce specific desired traits in plants, animals and microorganisms Provides scientific advances in food processing and their impact on the environment, human health and food safety Discusses the development of controlled co-cultivations for reproducible results in fermentation processes in food biotechnology

Author : Alexandru Mihai Grumezescu,Alina Maria Holban
Publisher : Academic Press
Page : 696 pages
File Size : 55,7 Mb
Release : 2018-04-18
Category : Technology & Engineering
ISBN : 9780128149577

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Food Safety and Preservation by Alexandru Mihai Grumezescu,Alina Maria Holban Pdf

Food Safety and Preservation: Modern Biological Approaches to Improving Consumer Health explores the most recent and investigated hot topics in food safety, microbial contamination, food-borne diseases and advanced preservation methods. It brings together the significant, evidence-based scientific progress of various approaches to improve the safety and quality of foods, also offering solutions to help address food industry challenges. Recent studies and technological advancements in biological control are presented to control foodborne pathogens. In addition, analytical methods for reducing potential biological hazards make this book essential to researchers, scientists, technologists and grad students. Covers all aspects of food contamination, from food degradation, to food-borne diseases Examines validated, biological control approaches to reduce microbial and chemical contamination Includes detailed discussions of risk and safety assessments in food preservation