Thermal Inactivation of Poly[g]alacturonase in a Helically Coiled Heat Exchanger PDF Download

Author: Peter Mintzias
Publisher:
ISBN:
Category : Cherry brine
Languages : en
Pages : 210

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Author: P.J. Fellows
Publisher: Elsevier
ISBN: 1845696344
Category : Technology & Engineering
Languages : en
Pages : 932

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Book Description
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

Author: Judith A. Evans
Publisher: John Wiley & Sons
ISBN: 1444302337
Category : Technology & Engineering
Languages : en
Pages : 368

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Book Description
This book provides a comprehensive source of information on freezing and frozen storage of food. Initial chapters describe the freezing process and provide a fundamental understanding of the thermal and physical processes that occur during freezing. Experts in each stage of the frozen cold chain provide, within dedicated chapters, guidelines and advice on how to freeze food and maintain its quality during storage, transport, retail display and in the home. Individual chapters deal with specific aspects of freezing relevant to the main food commodities: meat, fish, fruit and vegetables. Legislation and new freezing processes are also covered. Frozen Food Science and Technology offers in-depth knowledge of current and emerging refrigeration technologies along the entire frozen food chain, enabling readers to optimise the quality of frozen food products. It is aimed at food scientists, technologists and engineers within the frozen food industry; frozen food retailers; and researchers and students of food science and technology.

Author: Rajan Katoch
Publisher: Springer Science & Business Media
ISBN: 1441997857
Category : Science
Languages : en
Pages : 449

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Book Description
Advances in biochemistry now allow us to control living systems in ways that were undreamt of a decade ago. This volume guides researchers and students through the full spectrum of experimental protocols used in biochemistry, plant biology and biotechnology.

Author: Gregory A. Tucker
Publisher: Springer Science & Business Media
ISBN: 1461521475
Category : Technology & Engineering
Languages : en
Pages : 329

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Book Description
Recent years have seen a rapid increase in the use of enzymes as food processing tools, as an understanding of their means of control has improved. Since publication of the first edition of this book many new products have been commercially produced and the corresponding number of published papers has swollen. This second edition has been fully revised and updated to cover changes in the last five years. It continues to provide food technologists, chemists, biochemists and microbiologists with an authoritative, practical and detailed review of the subject.

Author: Rudolf Eggers
Publisher: John Wiley & Sons
ISBN: 3527652671
Category : Technology & Engineering
Languages : en
Pages : 408

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Book Description
Industrial high pressure processes open the door to many reactions that are not possible under 'normal' conditions. These are to be found in such different areas as polymerization, catalytic reactions, separations, oil and gas recovery, food processing, biocatalysis and more. The most famous high pressure process is the so-called Haber-Bosch process used for fertilizers and which was awarded a Nobel prize. Following an introduction on historical development, the current state, and future trends, this timely and comprehensive publication goes on to describe different industrial processes, including methanol and other catalytic syntheses, polymerization and renewable energy processes, before covering safety and equipment issues. With its excellent choice of industrial contributions, this handbook offers high quality information not found elsewhere, making it invaluable reading for a broad and interdisciplinary audience.

Author: Irena Roterman-Konieczna
Publisher: Elsevier
ISBN: 0081029829
Category : Medical
Languages : en
Pages : 280

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Book Description
From Globular Proteins to Amyloids proposes a model and mechanism for explaining protein misfolding. Concepts presented are based on a model originally intended to show how proteins attain their native conformations. This model is quantitative in nature and founded upon arguments derived from information theory. It facilitates prediction and simulation of the amyloid fibrillation process, also identifying the progressive changes that occur in native proteins that lead to the emergence of amyloid aggregations. - Introduces basic rules for protein folding, along with the conditions that result in misfolding - Presents research that lies in treating the aqueous environment as a continuum rather than a set of individual water molecules (i.e. the classic representation) - Provides practical applications for helping the prevention of amyloidosis and improving drug design

Author: Hao Feng
Publisher: Springer Science & Business Media
ISBN: 1441974725
Category : Technology & Engineering
Languages : en
Pages : 666

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Book Description
Traditional food and bioprocessing technologies are facing challenges due to high expectation from the consumers and producers for better quality and safety, higher process efficiency, and products with novel properties or functionalities. For this reason, in the last few years new forms of physical energies have been explored to propose alternatives to traditional processing technologies. Acoustic energy has the potential to replace or partially substitute conventional processes, and at the same time offer unique opportunities in the characterization of foods and biomaterials. This book is a resource for experts and newcomers in the field of power ultrasound, gives insights into the physical principles of this technology, details the latest advancements, and links them to current and potential applications in the food and bioprocessing related industries.

Author: Alexandru Mihai Grumezescu
Publisher: Academic Press
ISBN: 0128115017
Category : Technology & Engineering
Languages : en
Pages : 540

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Book Description
Biopolymers for Food Design, Volume 20 in the Handbook of Bioengineering series, describes how biopolymers have made a major impact in the food industry, from food design, to food control and safety. Biopolymers can be used in the development of novel nutritional alternatives, to replace difficult to obtain food products, or for foods inaccessible or inappropriate for a particular population (i.e. allergic to specific components). In addition, some polymers can be used as functional ingredients, and can also represent efficient scaffolds for food ingredients with therapeutic values. This valuable reference is ideal for those looking for new solutions for the food industry. - Presents common biopolymers and their applications in food bioengineering, from food design, to control and safety - Identifies how the use of certain biopolymers can result in faster production time and reduced costs - Includes cutting-edge technologies used in research for food design and other food-related applications - Discusses the use of biopolymers in food packaging, shelf-life extension, and the creation of novel food products

Author: M. Victoria Moreno-Arribas
Publisher: Springer Science & Business Media
ISBN: 0387741186
Category : Technology & Engineering
Languages : en
Pages : 729

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Book Description
The aim of this book is to describe chemical and biochemical aspects of winemaking that are currently being researched. The authors have selected the very best experts for each of the areas. The first part of the book summarizes the most important aspects of winemaking technology and microbiology. The second most extensive part deals with the different groups of compounds, how these are modified during the various steps of the production process, and how they affect the wine quality, sensorial aspects, and physiological activity, etc. The third section describes undesirable alterations of wines, including those affecting quality and food safety. Finally, the treatment of data will be considered, an aspect which has not yet been tackled in any other book on enology. In this chapter, the authors not only explain the tools available for analytical data processing, but also indicate the most appropriate treatment to apply, depending on the information required, illustrating with examples throughout the chapter from enological literature.