The Nutrition Handbook For Food Processors

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The Nutrition Handbook for Food Processors

C J K Henry,C Chapman
The Nutrition Handbook for Food Processors Book PDF

Author : C J K Henry,C Chapman
Publisher : Elsevier
Page : 504 pages
File Size : 43,6 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

Food Processing and Nutrition

Gerard Meurant
Food Processing and Nutrition Book PDF

Author : Gerard Meurant
Publisher : Elsevier
Page : 243 pages
File Size : 52,5 Mb
Release : 2012-12-02
Category : Technology & Engineering
ISBN : 9780080984285

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Food Processing and Nutrition by Gerard Meurant Pdf

Food Processing and Nutrition elucidates the relationship between food processing and nutrition, particularly, the properties of nutrients, effects of different processes, commodities, and the addition of nutrients. This book will be valuable to those who require a general outline of the subject and specific and detailed information about a particular product or process.

Handbook of Food Processing

Theodoros Varzakas,Constantina Tzia
Handbook of Food Processing Book PDF

Author : Theodoros Varzakas,Constantina Tzia
Publisher : CRC Press
Page : 679 pages
File Size : 52,6 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

Physical Properties of Foods and Food Processing Systems

M J Lewis
Physical Properties of Foods and Food Processing Systems Book PDF

Author : M J Lewis
Publisher : Elsevier
Page : 480 pages
File Size : 46,9 Mb
Release : 1990-01-01
Category : Technology & Engineering
ISBN : 9781845698423

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Physical Properties of Foods and Food Processing Systems by M J Lewis Pdf

This book is an invaluable introduction to the physical properties of foods and the physics involved in food processing. It provides descriptions and data that are needed for selecting the most appropriate equipment in food technology and for making food processing calculations.

Handbook of Nutrition and Food

Carolyn D. Berdanier,Johanna T. Dwyer,Elaine B. Feldman
Handbook of Nutrition and Food Book PDF

Author : Carolyn D. Berdanier,Johanna T. Dwyer,Elaine B. Feldman
Publisher : CRC Press
Page : 1294 pages
File Size : 55,6 Mb
Release : 2007-08-24
Category : Medical
ISBN : 9781420008890

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Handbook of Nutrition and Food by Carolyn D. Berdanier,Johanna T. Dwyer,Elaine B. Feldman Pdf

Significantly revised and updated, this second edition of the bestselling Handbook of Nutrition and Food welcomes contributions from several new authors, including Elaine B. Feldman and Johanna Dwyer, notable leaders in nutritional science. Retaining the high level of scientific research, accessible language, and attention to detail of the original

Nutritional Evaluation of Food Processing

Endel Karmas,Robert S. Harris
Nutritional Evaluation of Food Processing Book PDF

Author : Endel Karmas,Robert S. Harris
Publisher : Springer Science & Business Media
Page : 786 pages
File Size : 45,9 Mb
Release : 2012-12-06
Category : Science
ISBN : 9789401170307

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Nutritional Evaluation of Food Processing by Endel Karmas,Robert S. Harris Pdf

Dramatic changes in the attitudes toward human nutrition have taken place dur ing the past decade. Food-related and medical professionals as well as consumers are now, more than ever before, aware of and concerned about diet, nutrition, and the beneficial and deleterious effects of food processing upon nutrients. The old saying "We are what we eat" is still relevant. Nutritious food will contribute greatly to consumers' good health and ultimately reduce medical bills. Food processing is essential to maintaining our food reserves from one harvest to another, thus letting us serve our daily meals regularly. If food processing is defined as including all treatments of foodstuffs from harvest to consumption, then more than 95% of our food may be considered as processed. In most cases, food processing and storage cause some reduction in the nutritional value of foods. Advances in food science and food technology have resulted in an increase in nu trient retention after processing. In addition, today's consumer better understands how to avoid excessive nutrient losses during food preparation. The information presented in this completely revised reference and textbook will help the reader to understand better the relationship between food processing and nutrient retention. The authors' scholarly contributions are greatly appreciated.

Handbook of Food Factory Design

Christopher G. J. Baker
Handbook of Food Factory Design Book PDF

Author : Christopher G. J. Baker
Publisher : Springer Science & Business Media
Page : 504 pages
File Size : 43,8 Mb
Release : 2013-08-27
Category : Technology & Engineering
ISBN : 9781461474500

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Handbook of Food Factory Design by Christopher G. J. Baker Pdf

Food manufacturing has evolved over the centuries from kitchen industries to modern, sophisticated production operations. A typical food factory includes the food processing and packaging lines, the buildings and exterior landscaping, and the utility-supply and waste-treatment facilities. As a single individual is unlikely to possess all the necessary skills required to facilitate the design, the task will undoubtedly be undertaken by an interdisciplinary team employing a holistic approach based on a knowledge of the natural and biological sciences, most engineering disciplines, and relevant legislation. In addition, every successful project requires a competent project manager to ensure that all tasks are completed on time and within budget. This Handbook attempts to compress comprehensive, up-to-date coverage of these areas into a single volume. It is hoped that it will prove to be of value across the food-manufacturing community. The multi-disciplinary nature of the subject matter should facilitate more informed communication between individual specialists on the team. It should also provide useful background information on food factory design for a wider range of professionals with a more peripheral interest in the subject: for example, process plant suppliers, contractors, HSE specialists, retailers, consultants, and financial institutions. Finally, it is hoped that it will also prove to be a valuable reference for students and instructors in the areas of food technology, chemical engineering, and mechanical engineering, in particular.

Food Processing

Stephanie Clark,Stephanie Jung,Buddhi Lamsal
Food Processing Book PDF

Author : Stephanie Clark,Stephanie Jung,Buddhi Lamsal
Publisher : John Wiley & Sons
Page : 603 pages
File Size : 44,6 Mb
Release : 2014-04-03
Category : Technology & Engineering
ISBN : 9781118846285

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Food Processing by Stephanie Clark,Stephanie Jung,Buddhi Lamsal Pdf

Food Processing: Principles and Applications second edition is the fully revised new edition of this best-selling food technology title.Advances in food processing continue to take place as food scientists and food engineers adapt to the challenges imposed by emerging pathogens, environmental concerns, shelf life, quality and safety, as well as the dietary needs and demands of humans. In addition to covering food processing principles that have long been essential to food quality and safety, this edition of Food Processing: Principles and Applications, unlike the former edition, covers microbial/enzyme inactivation kinetics, alternative food processing technologies as well as environmental and sustainability issues currently facing the food processing industry. The book is divided into two sections, the first focusing on principles of food processing and handling, and the second on processing technologies and applications. As a hands-on guide to the essential processing principles and their applications, covering the theoretical and applied aspects of food processing in one accessible volume, this book is a valuable tool for food industry professionals across all manufacturing sectors, and serves as a relevant primary or supplemental text for students of food science.

Food Processing Technology

P J Fellows
Food Processing Technology Book PDF

Author : P J Fellows
Publisher : Elsevier
Page : 928 pages
File Size : 45,9 Mb
Release : 2009-06-22
Category : Technology & Engineering
ISBN : 9781845696344

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Food Processing Technology by P J Fellows Pdf

The first edition of Food processing technology was quickly adopted as the standard text by many food science and technology courses. This completely revised and updated third edition consolidates the position of this textbook as the best single-volume introduction to food manufacturing technologies available. This edition has been updated and extended to include the many developments that have taken place since the second edition was published. In particular, advances in microprocessor control of equipment, ‘minimal’ processing technologies, functional foods, developments in ‘active’ or ‘intelligent’ packaging, and storage and distribution logistics are described. Technologies that relate to cost savings, environmental improvement or enhanced product quality are highlighted. Additionally, sections in each chapter on the impact of processing on food-borne micro-organisms are included for the first time. Introduces a range of processing techniques that are used in food manufacturing Explains the key principles of each process, including the equipment used and the effects of processing on micro-organisms that contaminate foods Describes post-processing operations, including packaging and distribution logistics

Handbook of Food Processing Equipment

George D. Saravacos,Athanasios E. Kostaropoulos
Handbook of Food Processing Equipment Book PDF

Author : George D. Saravacos,Athanasios E. Kostaropoulos
Publisher : Springer Science & Business Media
Page : 726 pages
File Size : 53,6 Mb
Release : 2002
Category : Business & Economics
ISBN : 0306472767

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Handbook of Food Processing Equipment by George D. Saravacos,Athanasios E. Kostaropoulos Pdf

This book covers the design, selection, and operation of industrial equipment, used in the processing, storage and packaging of foods. Equipment design is based on the principles of transport phenomena and unit operations of Process Engineering, and the physical and transport properties of foods. Food quality and food safety aspects, related to food processing equipment, are emphasized. Food processing equipment is classified and described according to the basic unit operations, including mechanical transport, mechanical processing and separations, heat transfer operations, evaporation, dehydration, thermal processing, refrigeration/freezing, and mass transfer. Special equipment used in food packaging and novel food processing is also described. Typical numerical examples illustrate the sizing and selection of some important food processing equipment. Selected equipment suppliers are also listed.

Handbook of Waste Management and Co-Product Recovery in Food Processing

Keith W. Waldron
Handbook of Waste Management and Co Product Recovery in Food Processing Book PDF

Author : Keith W. Waldron
Publisher : Elsevier
Page : 680 pages
File Size : 52,6 Mb
Release : 2007-03-31
Category : Technology & Engineering
ISBN : 9781845692520

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Handbook of Waste Management and Co-Product Recovery in Food Processing by Keith W. Waldron Pdf

The intensification of agriculture and food production in recent years has led to an increase in the production of food co-products and wastes. Their disposal by incineration or landfill is often expensive as well as environmentally sensitive. Methods to valorise unused co-products and improve the management of wastes that cannot be reused, as well as techniques to reduce the quantity of waste produced in the first place, are increasingly important to the food industry. With its distinguished editor and array of international contributors, Waste management and co-product recovery in food processing reviews the latest developments in this area and describes how they can be used to reduce waste. The first section of the book provides a concise introduction to the field with a particular focus on legislation and consumer interests, principle drivers of waste management. Part two addresses the minimisation of biowaste and the optimisation of water and energy use in food processing. The third section covers key technologies for co-product separation and recovery, such as supercritical fluid extraction and membrane filtration, as well as important issues to consider when recovering co-products, such as waste stabilisation and microbiological risk assessment. Part four offers specific examples of waste management and co-product exploitation in particular sectors such as the red meat, poultry, dairy, fish and fruit and vegetable industries. The final part of the book summarises advanced techniques, to dispose of waste products that cannot be reused, and reviews state of the art technologies for wastewater treatment. Waste management and co-product recovery in food processing is a vital reference to all those in the food processing industry concerned with waste minimisation, co-product valorisation and end waste management. Looks at the optimisation of manufacturing procedures to decrease waste, energy and water use Explores methods to valorise waste by co-product recovery Considers best practice in different sectors of the food industry

Handbook of Water and Energy Management in Food Processing

Jiri Klemes,Robin Smith,Jin-Kuk Kim
Handbook of Water and Energy Management in Food Processing Book PDF

Author : Jiri Klemes,Robin Smith,Jin-Kuk Kim
Publisher : Elsevier
Page : 1068 pages
File Size : 51,5 Mb
Release : 2008-06-30
Category : Technology & Engineering
ISBN : 9781845694678

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Handbook of Water and Energy Management in Food Processing by Jiri Klemes,Robin Smith,Jin-Kuk Kim Pdf

Effective water and energy use in food processing is essential, not least for legislative compliance and cost reduction. This major volume reviews techniques for improvements in the efficiency of water and energy use as well as wastewater treatment in the food industry. Opening chapters provide an overview of key drivers for better management. Part two is concerned with assessing water and energy consumption and designing strategies for their reduction. These include auditing energy and water use, and modelling and optimisation tools for water minimisation. Part three reviews good housekeeping procedures, measurement and process control, and monitoring and intelligent support systems. Part four discusses methods to minimise energy consumption. Chapters focus on improvements in specific processes such as refrigeration, drying and heat recovery. Part five discusses water reuse and wastewater treatment in the food industry. Chapters cover water recycling, disinfection techniques, aerobic and anaerobic systems for treatment of wastewater. The final section concentrates on particular industry sectors including fresh meat and poultry, cereals, sugar, soft drinks, brewing and winemaking. With its distinguished editors and international team of contributors, Handbook of water and energy management in food processing is a standard reference for the food industry. Provides an overview of key drivers for better management Reviews techniques for improvements in efficiency of water and energy use and waste water treatment Examines house keeping proceedures and measurement and process control

Specialty Food Processors Handbook

Anonim
Specialty Food Processors Handbook Book PDF

Author : Anonim
Publisher : DIANE Publishing
Page : 53 pages
File Size : 46,9 Mb
Release : 1992-09
Category : Electronic
ISBN : 9781568060545

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Specialty Food Processors Handbook by Anonim Pdf

Covers: getting started, packaging and labeling, marketing and business management. Easy-to-read, basic information. Prepared for Idaho businesses, but applicable to all areas of the country.

Handbook of Food Powders

Bhesh Bhandari,Nidhi Bansal,Min Zhang,Pierre Schuck
Handbook of Food Powders Book PDF

Author : Bhesh Bhandari,Nidhi Bansal,Min Zhang,Pierre Schuck
Publisher : Elsevier
Page : 689 pages
File Size : 40,9 Mb
Release : 2013-08-31
Category : Technology & Engineering
ISBN : 9780857098672

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

Many food ingredients are supplied in powdered form, as reducing water content increases shelf life and aids ease of storage, handling and transport. Powder technology is therefore of great importance to the food industry. The Handbook of food powders explores a variety of processes that are involved in the production of food powders, the further processing of these powders and their functional properties. Part one introduces processing and handling technologies for food powders and includes chapters on spray, freeze and drum drying, powder mixing in the production of food powders and safety issues around food powder production processes. Part two focusses on powder properties including surface composition, rehydration and techniques to analyse the particle size of food powders. Finally, part three highlights speciality food powders and includes chapters on dairy powders, fruit and vegetable powders and coating foods with powders. The Handbook of food powders is a standard reference for professionals in the food powder production and handling industries, development and quality control professionals in the food industry using powders in foods, and researchers, scientists and academics interested in the field. Explores the processing and handling technologies in the production of food powders Examines powder properties, including surface composition, shelf life, and techniques used to examine particle size Focusses on speciality powders such as dairy, infant formulas, powdered egg, fruit and vegetable, and culinary and speciality products

Handbook of Food Processing

Theodoros Varzakas,Constantina Tzia
Handbook of Food Processing Book PDF

Author : Theodoros Varzakas,Constantina Tzia
Publisher : CRC Press
Page : 729 pages
File Size : 40,9 Mb
Release : 2015-10-22
Category : Technology & Engineering
ISBN : 9781498721769

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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 Preservation presents the information necessary to design food processing operations and goes on to describe the equipment needed to carry them out in detail. The book covers every step in the sequence of converting raw material to the final product. It also discus