Author: Publisher:
ISBN:
Category : Food
Languages : en
Pages : 238
Book Description
Proceedings of the International Symposium on Progress in Food Preservation Processes: Poster presentations
Author: Agrindex
Author: Energy Research Abstracts
Author: Food Science and Technology Abstracts
Author: Publisher:
ISBN:
Category : Food
Languages : en
Pages : 1036
Book Description
Monthly. References from world literature of books, about 1000 journals, and patents from 18 selected countries. Classified arrangement according to 18 sections such as milk and dairy products, eggs and egg products, and food microbiology. Author, subject indexes.
Biotechnology Progress
Author: Publisher:
ISBN:
Category : Biochemical engineering
Languages : en
Pages : 570
Book Description
Index of Conference Proceedings
Author: British Library. Document Supply CentrePublisher:
ISBN:
Category : Conference proceedings
Languages : en
Pages : 870
Book Description
Functional Food Ingredients and Nutraceuticals
Author: John ShiPublisher: CRC Press
ISBN: 1482240653
Category : Technology & Engineering
Languages : en
Pages : 660
Book Description
The second edition of a bestseller, Functional Food Ingredients and Nutraceuticals: Processing Technologies covers new and innovative technologies for the processing of functional foods and nutraceuticals that show potential for academic use and broad industrial applications. The book includes a number of "green" separation and stabilization techno
Handbook of Food Preservation
Author: M. Shafiur RahmanPublisher: CRC Press
ISBN: 1420017373
Category : Technology & Engineering
Languages : en
Pages : 1088
Book Description
The processing of food is no longer simple or straightforward, but is now a highly inter-disciplinary science. A number of new techniques have developed to extend shelf-life, minimize risk, protect the environment, and improve functional, sensory, and nutritional properties. The ever-increasing number of food products and preservation techniques cr
Food Safety Engineering
Author: Ali DemirciPublisher: Springer Nature
ISBN: 3030426602
Category : Technology & Engineering
Languages : en
Pages : 754
Book Description
Food Safety Engineering is the first reference work to provide up-to-date coverage of the advanced technologies and strategies for the engineering of safe foods. Researchers, laboratory staff and food industry professionals with an interest in food engineering safety will find a singular source containing all of the needed information required to understand this rapidly advancing topic. The text lays a solid foundation for solving microbial food safety problems, developing advanced thermal and non-thermal technologies, designing food safety preventive control processes and sustainable operation of the food safety preventive control processes. The first section of chapters presents a comprehensive overview of food microbiology from foodborne pathogens to detection methods. The next section focuses on preventative practices, detailing all of the major manufacturing processes assuring the safety of foods including Good Manufacturing Practices (GMP), Hazard Analysis and Critical Control Points (HACCP), Hazard Analysis and Risk-Based Preventive Controls (HARPC), food traceability, and recalls. Further sections provide insights into plant layout and equipment design, and maintenance. Modeling and process design are covered in depth. Conventional and novel preventive controls for food safety include the current and emerging food processing technologies. Further sections focus on such important aspects as aseptic packaging and post-packaging technologies. With its comprehensive scope of up-to-date technologies and manufacturing processes, this is a useful and first-of-its kind text for the next generation food safety engineering professionals.
Cereals: Novel Uses and Processes
Author: Grant M. CampbellPublisher: Springer Science & Business Media
ISBN: 1475726759
Category : Science
Languages : en
Pages : 280
Book Description
"So long as a person is capable of self renewal they are a living being. " -Amiel Cereals have been the source of life to the human race, providing nutritional and ma terial needs since the dawn of civilization. As with all dynamic industries, the Cereal in dustry has renewed itself in the past; as the millennium approaches, it is on the brink of another renewal, in which the versatility and providence of cereals are being rediscovered, but in new and exciting ways. Cereals are richly diverse; over 10,000 varieties convert minerals and the energy of the sun into a bursting catalog of functional and versatile biomolecules and biopolymers. Processing technology allows these components to be accessed, separated, isolated and purified, while chemical science allows modification for even greater diversity and speci ficity. The last century has seen the move from cereal- to oil-based chemical and materials industries. But cereals contain a greater variety and functionality of macromolecules than oil. Starch, protein, bran and straw, already diverse across cereal varieties, can be fraction ated into more specific elements, modified chemically to enhance function, or used as feedstocks in fermentation-based bioconversion systems, to produce a range of bulk and fine chemicals for industries as diverse as food, pharmaceuticals, plastics, textiles, pulp and paper, transport, composites and boards, adhesives and energy.