Author: R. Paul SinghPublisher: CRC Press
ISBN: 9780849379031
Category : Technology & Engineering
Languages : en
Pages : 544
Book Description
Audience
Minimal Processing of Foods and Process Optimization
Author: R. Paul SinghPublisher: CRC Press
ISBN: 9780849379031
Category : Technology & Engineering
Languages : en
Pages : 544
Book Description
Audience
Processing Foods
Author: Fernanda A. R. OliveiraPublisher: CRC Press
ISBN: 9781420049008
Category : Technology & Engineering
Languages : en
Pages : 442
Book Description
Processing Foods: Quality Optimization and Process Assessment provides a large body of updated information - helping researchers and industrialists make use of new concepts, technologies and approaches that are at the heart of modern food research. It will be a useful tool in the interweaving of scientific and technological information that the mul
Osmotic Dehydration and Vacuum Impregnation
Author: Pedro FitoPublisher: CRC Press
ISBN: 9781420031836
Category : Technology & Engineering
Languages : en
Pages : 286
Book Description
This volume in the Food Preservation Technology Series presents the latest developments in the application of two solid-liquid operations, Osmotic Dehydration (OD) and Vacuum Impregnation (VI), to the food industry. An international group of experts report on the improvement of osmotic processes at atmospheric pressure for fruits and vegetables, cu
Handbook of Food Science, Technology, and Engineering
Author: Yiu H. HuiPublisher: CRC Press
ISBN: 1574445529
Category : Business & Economics
Languages : en
Pages : 698
Book Description
Minimally Processed Foods
Author: Mohammed Wasim SiddiquiPublisher: Springer
ISBN: 3319106775
Category : Technology & Engineering
Languages : en
Pages : 313
Book Description
The safety and efficacy of minimal food processing depends on the use of novel preservation technologies. This book first examines what is meant by minimally processed foods, including fresh-cut, cooked-chilled, and part-baked products. Next explored are the technologies or methods to produce quality products in terms of safety and nutrition, including: edible coating, natural preservatives (i.e., antimicrobial, flavour enhancer, anti-browning), advanced packaging (active, antimicrobial, and modified or controlled atmosphere), and selected non-thermal techniques (high pressure, pulsed electric field, ultrasound, light). Preservation of food is crucial to achieving a secure and safe global food supply with the desired sensory quality. In addition, the increasing consumer demand for safe, ready-to-serve, ready-to-eat-and-cook products with minimal chemical preservatives has raised expectations. However, foods deemed minimally processed, such as fresh-cut fruits and vegetables, cooked-chilled, and half-baked foods, are delicate products that need special care in preparation, processing, storage, and handling. As a result, new technologies to develop minimally processed foods have aggressively advanced. Minimally Processed Foods: Technologies for Safety, Quality, and Convenience explores both the definition of minimally processed foods and the methods and technologies used to achieve the safety and nutritional value consumers demand. About the Editors Mohammed Wasim Siddiqui, Bihar Agricultural University, Sabour, Bhagalpur, India Mohammad Shafiur Rahman, Sultan Qaboos University, Al-khod, Oman
Optimization in Food Engineering
Author: Ferruh ErdogduPublisher: CRC Press
ISBN: 1420061429
Category : Science
Languages : en
Pages : 788
Book Description
While mathematically sophisticated methods can be used to better understand and improve processes, the nonlinear nature of food processing models can make their dynamic optimization a daunting task. With contributions from a virtual who's who in the food processing industry, Optimization in Food Engineering evaluates the potential uses and limitati
Process Optimisation and Minimal Processing of Foods, European Commission Copernicus Programme, Concerted Action CIPA-CT94-0195
Author: Minimally Processed Refrigerated Fruits & Vegetables
Author: R.C. WileyPublisher: Springer Science & Business Media
ISBN: 9780412055713
Category : Science
Languages : en
Pages : 392
Book Description
Introduction to minimally processed refrigerated fruits and vegetables; Initial preparation, handling, and distribution of minimally processed refrigerated fruits; Preservation methods for minimally processed refrigerated fruits and vegetables; Packing of minimally processed fruits and vegetables; Some biological and physical principles underlying modified atmosphere packaging; Microbiological spoilage and pathogens in minimally processed refrigerated fruits and vegetables; Nutritional quality of fruits and vegetables subjetc to minimally processes; Regulatory issues associated with minimally processed refrigerated foods.
Advanced Computational Approaches for Drying in Food Processing
Author: Krunal M. GangawanePublisher: Springer Nature
ISBN: 3031625501
Category :
Languages : en
Pages : 240
Book Description
Fungal Biotechnology in Agricultural, Food, and Environmental Applications
Author: Dilip K. AroraPublisher: CRC Press
ISBN: 082475879X
Category : Science
Languages : en
Pages : 856
Book Description
Contributions from 80 world-renowned authorities representing a broad international background lend Fungal Biotechnology in Agricultural, Food, and Environmental Applicationsfirst-class information on the biotechnological potential of entomopathogenic fungi and ergot alkaloids, applications of Trichoderma in disease control, and the development of mycoherbicides. Additional topics include fungal control of nematodes, control of plant disease by arbuscular mycorrhizal fungi, strategies for controlling vegetable and fruit crops, molecular biology tactics with mycotoxigenic fungi and the development of biofungicides, production of edible fungi, fermented foods, and high-value products like mycoprotein.