|
Showing 1 - 4 of
4 matches in All Departments
Nanotechnology in the Beverage industry: Fundamentals and
Applications looks at how nanotechnology is being used to enhance
water quality, as well as how the properties of nanomaterials can
be used to create different properties in both alcoholic and
no-alcoholic drinks and enhance the biosafety of both drinks and
their packaging. This is an important reference for materials
scientists, engineers, food scientists and microbiologists who want
to learn more about how nanotechnology is being used to enhance
beverage products. As active packaging technology, nanotechnology
can increase shelf-life and maintain the quality of beverages. In
the field of water treatment, nanomaterials offer new routes to
address challenges.
Food texture is important in product development, quality control,
sensory testing, and process engineering. Fortunately, there have
been efforts to fully characterize the texture of many food
products with methods such as Texture Profile Analysis (TPA).
Knowing how to effectively characterize the texture of a food
product allows one to constantly improve formulations, processing
methods, product stability, and shelf life. Camel meat is healthier
as they produce carcasses with less fat as well as having less
levels of cholesterol in fat than other meat animals, This is an
important factor in reducing the risk of cardiovascular disease,
which is related to saturated fat consumption, Camel meat is also
used for remedial purposes for diseases such as hyperacidity,
hypertension, pneumonia and respiratory disease as well as an
aphrodisiac. There for in this book meat (beef and camel) were used
to prepare burger and sausage blends at different ratios of
defatted soybean flour use in producing burger and sausage.
Irradiation, as a method of meat preservation, has excellent
potential in the elimination of pathogenic and spoilage
microorganisms from meat and meat products. Knowledge about effect
of gamma irradiation on the shelf-life and quality attributes of
camel sausage and chicken burger is important to maintain the
microbiological safety of these meat products and extend their
shelf-life. Camel meat is considered to be one of the toughest
kinds of meat, and differs from beef in the higher content of
connective tissue. Effect of gamma irradiation on chemical
compositions, freshness tests, physicochemical, microbiological
examination and sensory evaluation of camel sausage and chicken
burger were evaluated in this book. Also gamma irradiation doses
(1.5, 3 and 4.5 KGy) and cold preservation were evaluated in camel
sausage and chicken burger.
Knowledge about the thermal, rheological properties, mechanical
properties, textural characteristics and physical properties of
food materials have an important role from the stand point of
engineering during processing of such materials. So, study of
thermal and rheological properties, including determination of
rheological and thermal parameters, is very important and the
rheological parameters are very essential in designing the required
equipments for handling and processing of the food materials. Also
viscosity is usually considered an important physical property
related to the quality of food products. Viscometric data are also
essential for the design evaluation of food processing equipment
such as pumps, piping, heat exchangers, evaporators, sterilizes
filters and mixtures. Information on the mechanical properties of
fruits and vegetables is of use in characterisation of material,
fixing optimum time for harvest, separation from undesirable
materials, texture and quality evaluation, assessment of the extent
and nature of damage in collection, handling, and storage and
processing, and identification of basic anatomical structure.
|
You may like...
Loot
Nadine Gordimer
Paperback
(2)
R398
R330
Discovery Miles 3 300
|