This timely reference utilizes simplified computer strategies to analyze, develop, and optimize industrial food processes and offers procedures to assess various operating conditions, engineering and economic relationships, and the physical and transport properties of foods for the design of the most efficient food manufacturing technologies and eq
Kombucha: Technology, Traceability, and Health-Promoting Effects covers both conventional and unconventional sources for the development of kombucha analogues, along with their sensory, functional, and nutritional aspects.
Explore the Pros and Cons of Food Analysis InstrumentsThe identification, speciation, and determination of components, additives, and contaminants in raw materials and products will always be a critical task in food processing and manufacturing.
Featuring practical strategies and exciting experiments, Teaching Innovations in Lipid Science addresses lipid education at a range of levels from the novice to the graduate student and teacher.
With growing consumer demand for ready-to-eat (RTE) foods that are wholesome and require less handling and preparation, the production of RTE foods has increased and their variety has expanded considerably, spanning from bagged spinach to pre-packaged school lunches.
A Supplement for Food Science & Engineering Students Who Need to Improve Their Mathematical SkillsA remedial textbook for understanding mathematical theories and formulas, Math Concepts for Food Engineering, Second Edition helps students improve their mathematical skills so that they can succeed in food engineering cour
Through the use of molecular and cellular biological techniques, numerous advances have been made in understanding the molecular basis of virulence mechanisms and toxin biosynthesis in organisms that contaminate food and feed.
This reference examines the properties, conditions, and theoretical principles governing the safety and efficacy of various food preservation, storage, and packaging techniques.
"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.
Understanding the biochemistry of food is basic to all other research and development in the fields of food science, technology, and nutrition, and the past decade has seen accelerated progress in these areas.
One of the main concerns of the food industry is the need for high-quality fresh fruits and fruit products with good sensory quality, long shelf life, and high nutritional value.
Unleashing the Power of Functional Foods and Novel Bioactives guides readers to understand how the physiological effects of functional foods can optimize health and aid in specific disease outcomes and prevention.
Expert Insight into the Engineering Aspects of Dairy Products ManufacturingConsumer demand is constantly on the rise for better and more nutritious dairy products, from traditional milk to new, high-value added products like meal-replacement drinks.
Presenting a novel view of the quantitative modeling of microbial growth and inactivation patterns in food, water, and biosystems, Advanced Quantitative Microbiology for Foods and Biosystems: Models for Predicting Growth and Inactivation describes new models for estimating microbial growth and survival.
Unleashing the Power of Functional Foods and Novel Bioactives guides readers to understand how the physiological effects of functional foods can optimize health and aid in specific disease outcomes and prevention.
The final quality of a food product is impacted heavily by preservation technologies, such as chilling, freezing, and freeze-drying, as well as the numerous pretreatments that are routinely applied to foods.
Truffles are hypogeous ectomycorrhizal ascomycetous edible mushrooms distributed worldwide in terrestrial ecosystems, including deserts, as non-timber forest products.
Cinnamon: Production, Processing, and Functional Properties is the first book to cover the composition, production, and applications of cinnamon for food, pharmaceutical, cosmetic, and industrial uses.
Written by one of the most prolific and respected researchers in food safety, this volume describes molecular techniques for the detection and discrimination of major infectious bacteria associated with foods.
Discussing methods of enzyme purification, characterization, isolation, and identification, this book details the chemistry, behavior, and physicochemical properties of enzymes to control, enhance, or inhibit enzymatic activity for improved taste, texture, shelf-life, nutritional value, and process tolerance of foods and food products.
Due to their unique properties and ability to interact with other food components, biopolymers have traditionally played a major role in food processing.
Handbook of Indigenous Foods Involving Alkaline Fermentation details the basic approaches of alkaline fermentation, provides a brief history, and offers an overview of the subject.
Building upon the scope of its predecessors, Dairy Science and Technology, Third Edition offers the latest information on the efficient transformation of milk into high-quality products.
Building upon the scope of its predecessors, Dairy Science and Technology, Third Edition offers the latest information on the efficient transformation of milk into high-quality products.
Soon after its publication in 1987, the first edition of Ultrafiltration Handbook became recognized as the leading handbook on ultrafiltration technology.
"e;Explores the effects of complex carbohydrates (starch, gums, and dietary fibers) on human physiological function and establishes an appropriate dietary intake level for inclusion on nutritional labels.
Brewing Microbiology: Managing Microbes, Ensuring Quality and Valorising Waste, Second Edition covers micro-organisms of significance to the brewing industry, including the most recent threats to beer quality and stability that have emerged.
A fresh view of the state-of-the-art, Advances in Food Extrusion Technology focuses on extruder selection, extrudate development, quality parameters, and troubleshooting in the 21st century extrusion process.
Meeting industry demand for an authoritative, dependable resource, Vitamin E: Food Chemistry, Composition, and Analysis provides insight into the vast body of scientific knowledge available on vitamin E related to food science and technology.
Covers a Host of Groundbreaking TechniquesThermal processing is known to effectively control microbial populations in food, but the procedure also has a downsideit can break down the biochemical composition of foods, resulting in a marked loss of sensory and nutritional quality.
This volume provides a comprehensive introduction to methods and procedures related to the preparation, characterization, and main result interpretations of methods used for studying molecular interactions in Food Science.
This volume provides a comprehensive introduction to methods and procedures related to the preparation, characterization, and main result interpretations of methods used for studying molecular interactions in Food Science.
Controlling, measuring, and "e;designing"e; the color of food are critical concerns in the food industry, as the appeal of food is chiefly determined visually, with color the most salient visual aspect.
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.
The demand for functional foods and neutraceuticals is on the rise, leaving product development companies racing to improve bioactive compound extraction methods - a key component of functional foods and neutraceuticals development.
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.
Exploring the practical aspects of atmospheric optical communication and light detection and ranging (LIDAR), Applied Aspects of Optical Communication and LIDAR details the role of atmospheric structures in propagation phenomena that influence the transmission of optical signals through perturbed atmospheric communication channels.
The enzyme market for the fruit and vegetable industry has grown exponentially in recent years, and while many books covering enzymes currently exist on the market, none offer the specialized focus on fruits and vegetables like this one.
The focus of food science and technology has shifted from previous goals of improving food safety and enhancing food taste toward providing healthy and functional foods.
