Biscuit, Cookie and Cracker Production, Second Edition is a practical reference that brings a complete description of the process and equipment necessary for automated food production in the food/biscuit industry.
Biscuit, Cookie and Cracker Production, Second Edition is a practical reference that brings a complete description of the process and equipment necessary for automated food production in the food/biscuit industry.
This book details the latest developments in sensing technology and its applications in the food industry, profiling the improvements achieved in recent years for better food quality, safety, processing, and control.
Recent advances in the industrial application and industrial development of seaweeds are important in addressing the world's growing needs for healthy nutrients.
In 2010, esteemed researchers gathered at a workshop held at the Richardson Centre for Functional Foods and Nutraceuticals at the University of Manitoba in Winnipeg, Canada.
Recent advances in the industrial application and industrial development of seaweeds are important in addressing the world's growing needs for healthy nutrients.
This book contains the proceedings of the Eleventh Annual Basic Symposium sponsored by the Institute of Food Technologists and the International Union of Food Science and Technology.
This new book focuses on the challenges of implementing sustainability in different contexts of biodiversity and ecosystems for shaping the future of engineering in the agro-food processing industry and addresses sustainable applications of renewable and nonrenewable resources.
The agricultural food system needs to provide access to enough healthy and affordable food for the growing population and mitigate its impact on the planet for future generations.
Written by specialists in the fields of food bioterrorism and industry preparedness, Bioterrorism and Food Safety focuses on developing rational and implementable food security strategies and plans.
Insect Oil as a Source of Nutraceuticals: New Approaches in the Food and Feed Industry explores how removing insect lipids can be an important source to not only ensure future food security, but also show the many uses of how insect oil can be a fat replacer in food, medicine, pharmaceuticals, and cosmetics.
Insect Oil as a Source of Nutraceuticals: New Approaches in the Food and Feed Industry explores how removing insect lipids can be an important source to not only ensure future food security, but also show the many uses of how insect oil can be a fat replacer in food, medicine, pharmaceuticals, and cosmetics.
Natural Preservatives for Food helps to identify various natural preservatives for applications in the food industry, including different areas like meat, fish, dairy, cereals, etc.
This work focuses on the preparation, structure, chemistry, functional properties, stability, handling and applications of naturally-derived colorants approved for use in food products in the USA, Europe and Asia.
Wang and Hirai draw on their extensive experience to introduce recent technological advances in soft robotics for food manipulation and discuss their practical applications in the food preparation industry.
Quality Analysis and Packaging of Seafood Products provides information on basics of packaging and novel packaging technologies and their potential application for fishery products.
Natural Antioxidants to Enhance the Shelf-Life of Food, Volume Two in the Developments in Food Quality and Safety series is the most up-to-date resource covering trending topics such as the analysis of toxic compounds and control of food poisoning, food fraud, traceability and authenticity, revalorization of agrifood industry, and natural antimicrobial compounds and their applications to improve the preservation of food, non-thermal processing technologies, nanotechnology in food production, and intelligent packaging and sensors for food applications.
Based on an IFT short course, Beverage Quality and Safety offers information on the latest beverage industry trends related to products, processing, and packaging technologies - including new generation nutraceutical beverages.
Environmental Challenges in Attaining Food Security, Volume Nine in the Advances in Food Security and Sustainability series, highlights new advances in the field, with this new volume presenting interesting chapter on important topics such as Exacerbation of Food Insecurity in Africa: A Consequence of the Dual Threat of COVID-19 and the Russia-Ukraine Crisis; Rising Environmental Issues: A hindrance to food security; Microplastics in Soil and Water: Unveiling Environmental Risks and Implications; Emerging Contaminants - Categorization, Effect and Treatment; The Potential Impact on Pesticides on Insect Pollinators and Their Ecological Implications, and much more.
Environmental Challenges in Attaining Food Security, Volume Nine in the Advances in Food Security and Sustainability series, highlights new advances in the field, with this new volume presenting interesting chapter on important topics such as Exacerbation of Food Insecurity in Africa: A Consequence of the Dual Threat of COVID-19 and the Russia-Ukraine Crisis; Rising Environmental Issues: A hindrance to food security; Microplastics in Soil and Water: Unveiling Environmental Risks and Implications; Emerging Contaminants - Categorization, Effect and Treatment; The Potential Impact on Pesticides on Insect Pollinators and Their Ecological Implications, and much more.
This book covers the formation, properties, characterization, and application of different kinds of colloidal delivery systems that can be utilized within the food industry, including surfactant-based, emulsion-based, and biopolymer-based systems.
Providing a comprehensive overview of antioxidants and nutraceuticals, including their sources, mechanisms of action, and health benefits, this new volume first covers the basics of the types of antioxidants as nutraceuticals, including the importance of phytochemical antioxidants and their nutritional and pharmacological intervention in the treatment of disease.
An exploration of new and emerging techniques, processes and applications in the behaviour, crystallization, and polymorphic transformations of fats and oils.
Explore the Social, Technological, and Economic Impact of Heat Pump DryingHeat pump drying is a green technology that aligns with current energy, quality, and environmental concerns, and when compared to conventional drying, delivers similar quality at a lower cost.
Make sure your beef harvest, production, and processing methods meet the highest standards Handbook of Beef Safety and Quality is a comprehensive guide to the impact and importance of pre-harvest/production, harvest, and further processing controls, methods and practices on safety and qualitywith commodity beef as the target market.
