Food Engineering Handbook: Food Process Engineering addresses the basic and applied principles of food engineering methods used in food processing operations around the world.
With advances in techniques and technology coupled with the growing need to deal withthe problems associated with quality assurance, product development, and food safety,the science of food analysis has developed rapidly in recent years.
With 30 revised and updated chapters, the new edition of this classic text brings benefits to professors and students alike who will find new sections on proteobacteria, bottled water, food sanitizers (eletrolyzed oxidating water, ozone, chlorine, activin, chitosans, endolysins, etc.
Valorization of Agri-Food Wastes and By-Products: Recent Trends, Innovations and Sustainability Challenges addresses the waste and by-product valorization of fruits and vegetables, beverages, nuts and seeds, dairy and seafood.
"e;Integrates principles of electromagnetics, dielectrics, heat and moisture transfer, packaging, solid mechanics, fluid flow, food chemistry, and microbiology to provide a comprehensive overview of microwave processing in a single accessible source.
This reference examines the properties, conditions, and theoretical principles governing the safety and efficacy of various food preservation, storage, and packaging techniques.
Considering the ability of food processing companies to consistently manu- facture safe foods with uniform quality over the past 20 or 30 years without these new tools and new systems, one might expect that quality control improvements would be marginal.
"e;In this book, Morland, Lehmann, and Karpyn discuss the critical need for healthy food financing programs as a vehicle to improve food access for all Americans.
In recent years there has been growing pressure for consistent product quality, and a need for companies to demonstrate sound quality management practices in order to meet 'Due Diligence' requirements of both legislation and the quality assurance practices of customers.
This new volume provides an authoritative and comprehensive overview of the field of nutraceuticals and genomics-also called nutrigenomics, a rapidly growing field.
This book introduces the methods of Food Technology, setting its essence 0ut simply and concisely, and illustrating how it has been and can be applied in industrial practice.
This book offers comprehensive coverage of all manifestations of resistance in combating infectious diseases and explores advances in antimicrobials in agriculture and their applications in the fight against microbes.
Algal and sustainable technologies: Bioenergy, Nannotechnology and Green chemistry is an interdisciplinary overview of the world's major problems; water scarcity, clean environment and energy and their sustenance remedy measures using microalgae.
Completely revised, the new edition of this bestseller incorporates recent findings to present readers with a complete and current overview of foodborne listeriosis, including information on listeriosis in animals and humans, pathogenesis, methods of detection, and subtyping.
Practical reference on the latest sensory and consumer evaluation techniques available to professionals and academics working in food and consumer goods product development and marketing This unique manual describes how to implement specific sensory and consumer methods based on context and objective.
Food and beverage companies are increasingly choosing to enhance internal idea development by pursuing an 'open innovation' approach, allowing the additional exploitation of external ideas and paths to market.
This book systematically covers the sensory, physical, chemical nutrition, and processing characteristics of different peanut varieties, while also providing an in-depth review of research advances in peanut processing quality.
Written out of extensive research on vegetable grafting, this book contains current scientific and applied practical knowledge about its various aspects.
This book is focused on the production, cultivation, processing, composition, nutritional value, value addition, health implications, limitations and safety of nutricereals with an emphasis on their functional significance.
Lawrie's Meat Science, Eighth Edition, provides a timely and thorough update to this key reference work, documenting significant advances in the meat industry, including storage and preservation of meat, the eating quality of meat, and meat safety.
This manual explains the principles and machinery involved in baking and post-baking processes, and the key issues in maintaining both quality and throughput.
Next Generation Nanochitosan: Applications in Animal Husbandry, Aquaculture and Food Conservation provides comprehensive and state-of-the-art-information on the application of nanochitosan for improving products, especially for the evaluation of biological active molecules, disease therapeutics, transport vehicle for DNA, targeted drug delivery, gene therapy, development of smart and high performance of fish, preservation of foods, tissue engineering, and improving the taste of aquatic and animal feeds as fish growth promoter.
This preface is very short, not least because an introductory chapter incorporating much of the material of a conventional preface has been included and covers most of the important points in somewhat greater detail than we have scope for here.
FDA Warning Letters About Food Products: How to Avoid or Respond to Citations uses examples of FDA warning letters about food products as training tools to discuss important quality and manufacturing issues encountered by food companies around the world as they bring food products into the US market.
This book focuses on various tropical fruit tree species management for climate change including mitigation strategies and technological countermeasures taken by researchers, progressive growers and commercial companies to overcome the adverse changes.
The concept of Rainbow Revolution is an integrated development of crop cultivation, horticulture, forestry, fishery, poultry, animal husbandry, and food processing industry.
Practical Applications of Physical Chemistry in Food Science and Technology provides comprehensive information, original research, and reports on scientific advances in practical applications of physical chemistry in food science and technology, making a special emphasis on incorporating sustainable development goals.
This book comprehensively explores various aspects of food waste management, ranging from understanding the issue to innovative solutions that convert waste into valuable resources.
The Produce Contamination Problem: Causes and Solutions, Third Edition is a fully revised resource on preventative controls at all stages of handling, including the use of new technologies for the inactivation of pathogens in both water and commodity.
