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Showing 1 - 10 of
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Natural Food Products and Waste Recovery: Healthy Foods, Nutrition
Design, and Extraction of Valuable Compounds addresses important
issues in the design of functional foods and nutraceuticals,
extraction of essential compounds, and food waste management.
Topics in the nutrition section cover a diverse range of topics,
including uses and regulations of functional foods and ingredients,
supplements, nutraceuticals, and superfoods; informatics and
methods in nutrition design and development; and molecular modeling
techniques in food and nutrition development. The volume goes on to
address properties, microstructural characteristics, and extraction
techniques of bioactive compounds. Chapters also cover the use of
artificial intelligence and machine learning in food waste
management, mitigation, and reuse strategies for food waste. This
research-based volume is a valuable reference for professionals
involved in product development and researchers focusing on food
products. It will be of great interest to postgraduate students and
researchers in environmental policy and waste management, as well
as policymakers and practitioners in consumer issues and business.
Applied Food Science and Engineering with Industrial Applications
highlights the latest advances and research in the
interdisciplinary field of food engineering, emphasizing food
science as well as quality assurance. The volume provides detailed
technical and scientific background of technologies and their
potential applications in food preservation. The volume's broad
perspective reflects the expertise of international and
interdisciplinary engineers, drawing on that of food technologists,
microbiologists, chemists, mechanical engineers, biochemists,
geneticists, and others. The volume will be valuable and useful for
researchers, scientists, and engineers, as well as for graduate
students in this dynamic field. This book is a rich resource on
recent research innovations in food science and engineering with
industrial applications, presenting a practical, unique and
challenging blend of principles and applications.
This book covers methods and strategies related to food composition
and analysis. Topics include antioxidant activity of maize bran
arabinoxylan microspheres; active packaging based on the release of
carvacrol and thymol for fresh food; enzymes for the flavor, dairy,
and baking industries; membrane technology in food processing;
tenderization of meat and meat products; biological properties of
mushrooms; polyacrylamide-grafted gelatin; irradiation of fruits,
vegetables, and spices for better preservation and quality;
oilseeds as a sustainable source of oil and protein for aquaculture
feed.
Here is a rich resource on recent research innovations in the field
of food processing and food engineering. Chapters are written by
eminent researchers in the field of food science and provide
in-depth knowledge on the application of engineering aspects in
food processing, food packaging, food quality, and food safety. The
book looks at the latest nanotechnology aspects for the detection
of foodborne pathogens to ensure safety with respect to these
pathogens. It provides detailed kinetics of quality and safety
aspects of food and goes on to discuss the characteristics of
edible films prepared from plasticized guar gum. Other topics
include the production of novel biomolecules and their
characterization, the microstructural properties of arabionoxylan
aerogels, the antioxidant activity of oats harvested from draught
areas, the effect of quercetin isolated from Enicostemma littorale
against cancer targets, the latest trends in production of ethanol
and fructo-oligosachharides, and much more.
This book covers methods and strategies related to food composition
and analysis. Topics include antioxidant activity of maize bran
arabinoxylan microspheres; active packaging based on the release of
carvacrol and thymol for fresh food; enzymes for the flavour,
dairy, and baking industries; membrane technology in food
processing; tenderization of meat and meat products; biological
properties of mushrooms; polyacrylamide-grafted gelatin;
irradiation of fruits, vegetables, and spices for better
preservation and quality; oilseeds as a sustainable source of oil
and protein for aquaculture feed.
Natural Food Products and Waste Recovery: Healthy Foods, Nutrition
Design, and Extraction of Valuable Compounds addresses important
issues in the design of functional foods and nutraceuticals,
extraction of essential compounds, and food waste management.
Topics in the nutrition section cover a diverse range of topics,
including uses and regulations of functional foods and ingredients,
supplements, nutraceuticals, and superfoods; informatics and
methods in nutrition design and development; and molecular modeling
techniques in food and nutrition development. The volume goes on to
address properties, microstructural characteristics, and extraction
techniques of bioactive compounds. Chapters also cover the use of
artificial intelligence and machine learning in food waste
management, mitigation, and reuse strategies for food waste. This
research-based volume is a valuable reference for professionals
involved in product development and researchers focusing on food
products. It will be of great interest to postgraduate students and
researchers in environmental policy and waste management, as well
as policymakers and practitioners in consumer issues and business.
Applied Food Science and Engineering with Industrial Applications
highlights the latest advances and research in the
interdisciplinary field of food engineering, emphasizing food
science as well as quality assurance. The volume provides detailed
technical and scientific background of technologies and their
potential applications in food preservation. The volume's broad
perspective reflects the expertise of international and
interdisciplinary engineers, drawing on that of food technologists,
microbiologists, chemists, mechanical engineers, biochemists,
geneticists, and others. The volume will be valuable and useful for
researchers, scientists, and engineers, as well as for graduate
students in this dynamic field. This book is a rich resource on
recent research innovations in food science and engineering with
industrial applications, presenting a practical, unique and
challenging blend of principles and applications.
This new book, Food Process Engineering and Quality Assurance,
provides an abundance of valuable new research and studies in novel
technologies used in food processing and quality assurance issues
of food. The 750-page book gives a detailed technical and
scientific background of various food processing technologies that
are relevant to the industry. The food process related application
of engineering technology involves interdisciplinary teamwork,
which, in addition to the expertise of interdisciplinary engineers,
draws on that of food technologists, microbiologists, chemists,
mechanical engineers, biochemists, geneticists, and others. The
processes and methods described in the book are applicable to many
areas of the food industry, including drying, milling, extrusion,
refrigeration, heat and mass transfer, membrane-based separation,
concentration, centrifugation, fluid flow and blending, powder and
bulk-solids mixing, pneumatic conveying, and process modeling,
monitoring, and control. Food process engineering know-how can be
credited with improving the conversion of raw foodstuffs into safe
consumer products of the highest possible quality. This book looks
at advanced materials and techniques used for, among other things,
chemical and heat sterilization, advanced packaging, and monitoring
and control, which are essential to the highly automated facilities
for the high-throughput production of safe food products. With
contributions from prominent scientists from around the world, this
volume provides an abundance of valuable new research and studies
on novel technologies used in food processing and quality assurance
issues. It gives a detailed technical and scientific background of
various food processing technologies that are relevant to the
industry. Special emphasis is given to the processing of fish,
candelilla, dairy, and bakery products. Rapid detection of
pathogens and toxins and application of nanotechnology in ensuring
food safety are also emphasized. Key features: * Presents recent
research development with applications * Discusses new technology
and processes in food process engineering * Provides several
chapters on candelilla (which is frequently used as a food additive
but can also be used in cosmetics, drugs, etc.), covering its
characteristics, common uses, geographical distribution, and more
Here is a rich resource on recent research innovations in the field
of food processing and food engineering. Chapters are written by
eminent researchers in the field of food science and provide
in-depth knowledge on the application of engineering aspects in
food processing, food packaging, food quality, and food safety. The
book looks at the latest nanotechnology aspects for the detection
of foodborne pathogens to ensure safety with respect to these
pathogens. It provides detailed kinetics of quality and safety
aspects of food and goes on to discuss the characteristics of
edible films prepared from plasticized guar gum. Other topics
include the production of novel biomolecules and their
characterization, the microstructural properties of arabionoxylan
aerogels, the antioxidant activity of oats harvested from draught
areas, the effect of quercetin isolated from Enicostemma littorale
against cancer targets, the latest trends in production of ethanol
and fructo-oligosachharides, and much more.
This new book, Food Process Engineering and Quality Assurance,
provides an abundance of valuable new research and studies in novel
technologies used in food processing and quality assurance issues
of food. The 750-page book gives a detailed technical and
scientific background of various food processing technologies that
are relevant to the industry. The food process related application
of engineering technology involves interdisciplinary teamwork,
which, in addition to the expertise of interdisciplinary engineers,
draws on that of food technologists, microbiologists, chemists,
mechanical engineers, biochemists, geneticists, and others. The
processes and methods described in the book are applicable to many
areas of the food industry, including drying, milling, extrusion,
refrigeration, heat and mass transfer, membrane-based separation,
concentration, centrifugation, fluid flow and blending, powder and
bulk-solids mixing, pneumatic conveying, and process modeling,
monitoring, and control. Food process engineering know-how can be
credited with improving the conversion of raw foodstuffs into safe
consumer products of the highest possible quality. This book looks
at advanced materials and techniques used for, among other things,
chemical and heat sterilization, advanced packaging, and monitoring
and control, which are essential to the highly automated facilities
for the high-throughput production of safe food products. With
contributions from prominent scientists from around the world, this
volume provides an abundance of valuable new research and studies
on novel technologies used in food processing and quality assurance
issues. It gives a detailed technical and scientific background of
various food processing technologies that are relevant to the
industry. Special emphasis is given to the processing of fish,
candelilla, dairy, and bakery products. Rapid detection of
pathogens and toxins and application of nanotechnology in ensuring
food safety are also emphasized. Key features: * Presents recent
research development with applications * Discusses new technology
and processes in food process engineering * Provides several
chapters on candelilla (which is frequently used as a food additive
but can also be used in cosmetics, drugs, etc.), covering its
characteristics, common uses, geographical distribution, and more
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