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Handbook of Banana Production, Postharvest Science, Processing Technology, and Nutrition (Hardcover): Muhammad Siddiq Handbook of Banana Production, Postharvest Science, Processing Technology, and Nutrition (Hardcover)
Muhammad Siddiq; Edited by (board members) Jasim Ahmed, Maria Gloria Lobo
R4,019 Discovery Miles 40 190 Ships in 7 - 11 working days

A comprehensive guide that covers the banana's full value chain - from production to consumption The banana is the world's fourth major fruit crop. Offering a unique and in-depth overview of the fruit's entire value chain, this important new handbook charts its progression from production through to harvest, postharvest, processing, and consumption. The most up-to-date data and best practices are drawn together to present guidelines on innovative storage, processing, and packaging technologies, while fresh approaches to quality management and the value-added utilization of banana byproducts are also explained. Additionally, the book examines the banana's physiology, nutritional significance, and potential diseases and pests. The book also Edited by noted experts in the field of food science, this essential text: Provides a new examination of the world's fourth major fruit crop Covers the fruit's entire value chain Offers dedicated chapters on bioactive and phytochemical compounds found in bananas and the potential of processing byproducts Gives insight into bananas' antioxidant content and other nutritional properties Identifies and explains present and possible effects of bioactive and phytochemical compounds Handbook of Banana Production, Postharvest Science, Processing Technology, and Nutrition offers the most far-reaching overview of the banana currently available. It will be of great benefit to food industry professionals specializing in fruit processing, packaging, and manufacturing banana-based products. The book is also an excellent resource for those studying or researching food technology, food science, food engineering, food packaging, applied nutrition, biotechnology, and more.

Glass Transition and Phase Transitions in Food and Biological Materials (Hardcover): Jasim Ahmed Glass Transition and Phase Transitions in Food and Biological Materials (Hardcover)
Jasim Ahmed; Edited by (board members) Mohammad Shafiur Rahman, Yrjo H. Roos
R3,930 R3,699 Discovery Miles 36 990 Save R231 (6%) Ships in 10 - 15 working days

Glass and State Transitions in Food and Biological Materials describes how glass transition has been applied to food micro-structure, food processing, product development, storage studies, packaging development and other areas. This book has been structured so that readers can initially grasp the basic principles and instrumentation, before moving through the various applications. In summary, the book will provide the missing link between food science and material science/polymer engineering. This will allow food scientists to better understand the concept and applications of thermal properties.

Handbook of Food Process Design - 2 Volume Set (Hardcover, New): Jasim Ahmed, Mohammad Shafiur Rahman Handbook of Food Process Design - 2 Volume Set (Hardcover, New)
Jasim Ahmed, Mohammad Shafiur Rahman
R10,380 R9,699 Discovery Miles 96 990 Save R681 (7%) Ships in 10 - 15 working days

This book will offer a comprehensive account of the design of all major food processing systems, including both established and novel unit operations. The range of equipment available for any given process will be described, including the basic theoretical principles and modes of operation. Advantages and limitations of the equipment within various relevant parameters (such as size, processing time, cost and energy requirements) will be explained and schematic diagrams will be provided to show the stages of each process component in detail. The book also covers computer-aided design and control systems, cost considerations and cleaning and sanitation methods.

Practical examples of process design scenarios will be included to help the reader in specifying and designing their own operations.

All chapters will follow the following format:

1. Purpose of unit operation

2. What are the end products of the process?

3. Process flow sheet, material and energy balances, and schematic diagram of the process and its components

4. Basic theoretical principles and mode of operations.

5. Different types of equipment available with their advantages and limitations. What are the parameters we need to know? For example, time, energy, size, and other factors.

6. Empirical data and rules of thumb used to facilitate the various design calculations, simplified equations and shortcut methods.

7. Simple equations, tables, and graphs to estimate the design parameters.

8. Process control, operations and maintenance of the unit operations.

9. Advanced levels of process design for complicated systems. Computer aided process/plant design.

10. Cleaning and sanitation methods.

11. Capital and operating cost for different size of the equipments.

12. Summary and future needs.

13. Worked out examples related to design.

Novel Food Processing - Effects on Rheological and Functional Properties (Paperback): Jasim Ahmed, Hosahalli S. Ramaswamy,... Novel Food Processing - Effects on Rheological and Functional Properties (Paperback)
Jasim Ahmed, Hosahalli S. Ramaswamy, Stefan Kasapis, Joyce I. Boye
R2,047 Discovery Miles 20 470 Ships in 7 - 11 working days

Rapid expansion of research on the development of novel food processes in the past decade has resulted in novel processes drawn from fields outside the traditional parameters of food processing. Providing a wealth of new knowledge, Novel Food Processing: Effects on Rheological and Functional Properties covers structural and functional changes at the micro level, and their implications at the macro level, in food exposed to new and emerging technologies. Contributions from an international panel with academic and professional credentials form the backbone of this work. They focus on the functional, rheological, and micro-structural changes that occur in foods when using emerging technologies such as high pressure processing, Ohmic heating, pulse electric fields, and ultraviolet radiation. The book examines new and innovative applications and presents the impact of these research findings on the nutritional aspects of protein and carbohydrate containing foods. It also considers the synergic effects of protein-starch components. Each chapter provides an in-depth analysis of a novel technology and its effect on food structure and function. New directions in food processing will continue to be influenced by diverse fields and used to respond to consumer concerns about food safety, quality, sensory attributes, and nutrition. Combining coverage of technological applications with the chemistry of food and biomaterials, this book illustrates in a very clear and concise fashion the structure-functionality relationship and how it is affected by newly developed and increasingly popular processing technologies.

Tropical and Subtropical Fruits - Postharvest Physiology, Processing and Packaging (Hardcover, New): Muhammad Siddiq Tropical and Subtropical Fruits - Postharvest Physiology, Processing and Packaging (Hardcover, New)
Muhammad Siddiq; Edited by (board members) Jasim Ahmed, Maria Gloria Lobo, Ferhan Ozadali
R5,675 Discovery Miles 56 750 Ships in 7 - 11 working days

Tropical and sub-tropical fruits have gained significant importance in global commerce. This book examines recent developments in the area of fruit technology including: postharvest physiology and storage; novel processing technologies applied to fruits; and in-depth coverage on processing, packaging, and nutritional quality of tropical and sub-tropical fruits. This contemporary handbook uniquely presents current knowledge and practices in the value chain of tropical and subtropical fruits world-wide, covering production and post-harvest practices, innovative processing technologies, packaging, and quality management.

Chapters are devoted to each major and minor tropical fruit (mango, pineapple, banana, papaya, date, guava, passion fruit, lychee, coconut, logan, carombola) and each citrus and non-citrus sub-tropical fruit (orange, grapefruit, lemon/lime, mandarin/tangerine, melons, avocado, kiwifruit, pomegranate, olive, fig, cherimoya, jackfruit, mangosteen). Topical coverage for each fruit is extensive, including: current storage and shipping practices; shelf life extension and quality; microbial issues and food safety aspects of fresh-cut products; processing operations such as grading, cleaning, size-reduction, blanching, filling, canning, freezing, and drying; and effects of processing on nutrients and bioavailability. With chapters compiled from experts worldwide, this book is an essential reference for all professionals in the fruit industry.

Advances in Food Rheology and Its Applications (Hardcover): Jasim Ahmed, Pawel Ptaszek, Santanu Basu Advances in Food Rheology and Its Applications (Hardcover)
Jasim Ahmed, Pawel Ptaszek, Santanu Basu
R5,037 Discovery Miles 50 370 Out of stock

Advances in Food Rheology and Its Applications presents the latest advances in the measurement and application of food rheology, one of the most important tools for food companies when characterizing ingredients and final products, and a predictor of product performance and consumer acceptance. Split into two main focuses, the book gives in-depth analysis of the general advances in the field, with coverage of the relationship between food microstructure and rheology, the use of tribology in the study of oral processing, the use of large amplitude oscillatory shear (LAOS) measurement and Fourier-transform rheology in food, and the influence of fibers and particle size distribution on food rheology, as well as many other advances. Written by a leading international team of authors, the book provides an in-depth and state-of-the-art coverage of this essential topic on the consumer acceptance of food.

Starch-Based Polymeric Materials and Nanocomposites - Chemistry, Processing, and Applications (Paperback): Jasim Ahmed, Brijesh... Starch-Based Polymeric Materials and Nanocomposites - Chemistry, Processing, and Applications (Paperback)
Jasim Ahmed, Brijesh K. Tiwari, Syed H. Imam, M.A. Rao
R1,964 Discovery Miles 19 640 Out of stock

In recent years, much attention has been focused on biodegradable polymers from renewable resources. Due to its availability and low cost, starch is a promising candidate among biopolymers for use in biodegradable packaging materials and for other purposes. Starch-Based Polymeric Materials and Nanocomposites: Chemistry, Processing, and Applications presents the latest developments in starch chemistry, rheology, starch derivatives, starch-based nanocomposites, and their applications. Topics discussed include: The chemistry, microstructure, processing, and enzymatic degradation of starch The importance and role of starch as a gelling agent Plasticization and the role of plasticizers Various rheological techniques applied to starch-related products and the characteristics of starch dispersions Polymeric aspects of reactive extrusion (REX) and its use on starch and other biopolymers Cyclodextrins (CDs) and their industrial applications, and CD-based supramole and polymers The potential of starch in food packaging, edible packaging, feedstock for bioproducts, and industrial and consumer products The theoretical basis and derivation of the mathematical model for multicomponent systems and its solution algorithm The book also explores recent progress in biodegradable starch-based hybrids and nanomaterials and the incorporation of nanoparticles in starches to enhance their mechanical and thermal properties. The book concludes by discussing the use of biopolymeric nanoparticles (BNPs) in drug delivery and life cycle assessment (LCA) of starch-based polymeric materials for packaging and allied applications. With contributions from leading experts in academia and industry, this volume demonstrates the versatility of starch and its potential in a variety of applications.

Engineering Properties of Foods (Hardcover, 4th New edition): M.A. Rao, Syed S.H. Rizvi, Ashim K. Datta, Jasim Ahmed Engineering Properties of Foods (Hardcover, 4th New edition)
M.A. Rao, Syed S.H. Rizvi, Ashim K. Datta, Jasim Ahmed
R5,452 Discovery Miles 54 520 Out of stock

It has been nearly a decade since the third edition of Engineering Properties of Foods was published, and food structure/microstructure remains a subject of research interest. In fact, significant developments have taken place in the area of high pressure processing (HPP), which has been approved for pasteurization of food by the Food and Drug Administration. Kinetic data related to HPP have proven important for validation of pressure-assisted pasteurization. Due to these developments, three new chapters have been added to the Fourth Edition: Food Microstructure Analysis Glass Transition in Foods Kinetics and Process Design for High-Pressure Processing The text focuses on elucidating the engineering aspects of food properties and their variations, supplemented by representative data. Chapters have been updated and revised to include recent developments. The book presents data on physical, chemical, and biological properties, illustrating their relevance and practical importance. The topics range from surface properties, rheological properties, and thermal properties to thermodynamic, dielectric, and gas exchange properties. The chapters follow a consistent format for ease of use. Each chapter contains an introduction, food property definition, measurement procedure, modeling, representative data compilation, and applications.

Starch-Based Polymeric Materials and Nanocomposites - Chemistry, Processing, and Applications (Hardcover): Jasim Ahmed, Brijesh... Starch-Based Polymeric Materials and Nanocomposites - Chemistry, Processing, and Applications (Hardcover)
Jasim Ahmed, Brijesh K. Tiwari, Syed H. Imam, M.A. Rao
R3,285 R2,854 Discovery Miles 28 540 Save R431 (13%) Out of stock

In recent years, much attention has been focused on biodegradable polymers from renewable resources. Due to its availability and low cost, starch is a promising candidate among biopolymers for use in biodegradable packaging materials and for other purposes. Starch-Based Polymeric Materials and Nanocomposites: Chemistry, Processing, and Applications presents the latest developments in starch chemistry, rheology, starch derivatives, starch-based nanocomposites, and their applications.

Topics discussed include:

  • The chemistry, microstructure, processing, and enzymatic degradation of starch
  • The importance and role of starch as a gelling agent
  • Plasticization and the role of plasticizers
  • Various rheological techniques applied to starch-related products and the characteristics of starch dispersions
  • Polymeric aspects of reactive extrusion (REX) and its use on starch and other biopolymers
  • Cyclodextrins (CDs) and their industrial applications, and CD-based supramole and polymers
  • The potential of starch in food packaging, edible packaging, feedstock for bioproducts, and industrial and consumer products
  • The theoretical basis and derivation of the mathematical model for multicomponent systems and its solution algorithm

The book also explores recent progress in biodegradable starch-based hybrids and nanomaterials and the incorporation of nanoparticles in starches to enhance their mechanical and thermal properties. The book concludes by discussing the use of biopolymeric nanoparticles (BNPs) in drug delivery and life cycle assessment (LCA) of starch-based polymeric materials for packaging and allied applications.

With contributions from leading experts in academia and industry, this volume demonstrates the versatility of starch and its potential in a variety of applications.

Novel Food Processing - Effects on Rheological and Functional Properties (Hardcover): Jasim Ahmed, Hosahalli S. Ramaswamy,... Novel Food Processing - Effects on Rheological and Functional Properties (Hardcover)
Jasim Ahmed, Hosahalli S. Ramaswamy, Stefan Kasapis, Joyce I. Boye
R4,020 R3,485 Discovery Miles 34 850 Save R535 (13%) Out of stock

Rapid expansion of research on the development of novel food processes in the past decade has resulted in novel processes drawn from fields outside the traditional parameters of food processing. Providing a wealth of new knowledge, Novel Food Processing: Effects on Rheological and Functional Properties covers structural and functional changes at the micro level, and their implications at the macro level, in food exposed to new and emerging technologies.

Contributions from an international panel with academic and professional credentials form the backbone of this work. They focus on the functional, rheological, and micro-structural changes that occur in foods when using emerging technologies such as high pressure processing, Ohmic heating, pulse electric fields, and ultraviolet radiation. The book examines new and innovative applications and presents the impact of these research findings on the nutritional aspects of protein and carbohydrate containing foods. It also considers the synergic effects of protein-starch components. Each chapter provides an in-depth analysis of a novel technology and its effect on food structure and function.

New directions in food processing will continue to be influenced by diverse fields and used to respond to consumer concerns about food safety, quality, sensory attributes, and nutrition. Combining coverage of technological applications with the chemistry of food and biomaterials, this book illustrates in a very clear and concise fashion the structure-functionality relationship and how it is affected by newly developed and increasingly popular processing technologies.

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