Author: Institute of Food TechnologyPublisher:
ISBN:
Category :
Languages : en
Pages :
Book Description
Food Technology Nos 1-8
Author: Institute of Food TechnologyPublisher:
ISBN:
Category :
Languages : en
Pages :
Book Description
Food Technology Disruptions
Author: Charis M. GalanakisPublisher: Academic Press
ISBN: 0128214740
Category : Technology & Engineering
Languages : en
Pages : 390
Book Description
Food Technology Disruptions covers the latest disruptions in the food industry, such as the Internet of Things, digital technologies, modern applications like 3D printing, bacterial sensors in food packaging, electronic noses for food authentication, and artificial intelligence. With additional discussions on innovative distribution and delivery of food and consumer acceptance of food disruptions, this book is an essential resource for food scientists, technologists, engineers, agriculturalists, chemists, product developers, researchers, academics and professionals working in the food industry. While innovations play an important role in food production, disruptive technologies are a revolutionary type of innovation that can displace an established technology and shake up the industry...or create a completely new industry. Currently, digital technologies and smart applications lead innovations in the food sector in order to optimize the food supply chain and to develop and deliver tailor-made food products to consumers with new eating habits. Covers digital technologies in agriculture, food production and food processing, modern eating habits, personalized nutrition, and relevant innovative food products Brings alternative protein sources, novel functional foods and artificial meat Discusses the Internet of Things, digital technologies and modern applications like 3D printing, smart packaging and smart food distribution
Food Technology Nos 8-12
Author: Institute of Food TechnologyPublisher:
ISBN:
Category :
Languages : en
Pages :
Book Description
Food Technology Nos 5-8
Author: Institute of Food TechnologyPublisher:
ISBN:
Category :
Languages : en
Pages :
Book Description
Food Technology Nos 1-6
Author: Institute of Food TechnologyPublisher:
ISBN:
Category :
Languages : en
Pages :
Book Description
Food Technology Nos 1-7
Author: Institute of Food TechnologyPublisher:
ISBN:
Category :
Languages : en
Pages :
Book Description
Food Technology Nos 1-4
Author: Institute of Food TechnologyPublisher:
ISBN:
Category :
Languages : en
Pages :
Book Description
Food Technology Nos 5-8
Author: Institute of Food TechnologyPublisher:
ISBN:
Category :
Languages : en
Pages :
Book Description
Food Technology Nos 5-8
Author: Institute of Food TechnologyPublisher:
ISBN:
Category :
Languages : en
Pages :
Book Description
Recent Advances in Ready-to-Eat Food Technology
Author: Hari Niwas MishraPublisher: CRC Press
ISBN: 1040184979
Category : Technology & Engineering
Languages : en
Pages : 289
Book Description
Ready-to-Eat (RTE) describes foods that need not be cooked, reheated, or otherwise prepared before consuming them. Recent Advances in Ready-to-Eat Food Technology covers all the aspects of RTE from statistics, method of production, mechanization, thermal and non-thermal processing, gluten-free, consumer behavior, control of foodborne illness and hygiene, packaging requirements, and improved functionalization to application of nanotechnology. Key Features: Covers the development of ready-to-eat products from meat, cereal, fruits, vegetables, dairy, and pulses Provides a global review of labeling and packaging for ready-to-eat products Discusses hygienic design and safety in the production and consumption, with an emphasis on pathogenicity issues Written by a team of well-recognized researchers who present the latest advances in RTE food product development, this book is of interest to industry professionals and academicians as well as to undergraduate students and postgraduate researchers.