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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.

Minimally Processed Foods - Technologies for Safety, Quality, and Convenience (Hardcover, 2015 ed.): Mohammed Wasim Siddiqui,... Minimally Processed Foods - Technologies for Safety, Quality, and Convenience (Hardcover, 2015 ed.)
Mohammed Wasim Siddiqui, Mohammad Shafiur Rahman
R3,161 R2,684 Discovery Miles 26 840 Save R477 (15%) Ships in 10 - 15 working days

The safety and efficacy of minimal food processing depends on the use of novel preservation technologies. This book first examines what is meant by minimally processed foods, including fresh-cut, cooked-chilled, and part-baked products. Next explored are the technologies or methods to produce quality products in terms of safety and nutrition, including: edible coating, natural preservatives (i.e., antimicrobial, flavour enhancer, anti-browning), advanced packaging (active, antimicrobial, and modified or controlled atmosphere), and selected non-thermal techniques (high pressure, pulsed electric field, ultrasound, light). Preservation of food is crucial to achieving a secure and safe global food supply with the desired sensory quality. In addition, the increasing consumer demand for safe, ready-to-serve, ready-to-eat-and-cook products with minimal chemical preservatives has raised expectations. However, foods deemed minimally processed, such as fresh-cut fruits and vegetables, cooked-chilled, and half-baked foods, are delicate products that need special care in preparation, processing, storage, and handling. As a result, new technologies to develop minimally processed foods have aggressively advanced. Minimally Processed Foods: Technologies for Safety, Quality, and Convenience explores both the definition of minimally processed foods and the methods and technologies used to achieve the safety and nutritional value consumers demand. About the Editors Mohammed Wasim Siddiqui, Bihar Agricultural University, Sabour, Bhagalpur, India Mohammad Shafiur Rahman, Sultan Qaboos University, Al-khod, Oman

Pesticide Residue in Foods - Sources, Management, and Control (Hardcover, 1st ed. 2017): Mohidus Samad Khan, Mohammad Shafiur... Pesticide Residue in Foods - Sources, Management, and Control (Hardcover, 1st ed. 2017)
Mohidus Samad Khan, Mohammad Shafiur Rahman
R3,758 R3,131 Discovery Miles 31 310 Save R627 (17%) Ships in 10 - 15 working days

This book presents an in depth study of different aspects of pesticide use in food production. The text covers the sources of pesticide residues in foods, relevant health and environmental concerns, degradation of pesticides after their use, and available laws and regulations to regulate pesticide use. In addition, different pesticide management techniques, such as: reduction of pesticide residues in grains and foods, alternatives to conventional pesticides, and prospects of organic farming are also covered. Pesticide Residue in Foods: Sources, Management, and Control aims to raise awareness of the proper use of these chemicals in order to lower residue in foods and reduce risk for consumers.

Traditional Foods - History, Preparation, Processing and Safety (Hardcover, 1st ed. 2019): Mohammed Al-Khusaibi, Nasser... Traditional Foods - History, Preparation, Processing and Safety (Hardcover, 1st ed. 2019)
Mohammed Al-Khusaibi, Nasser Al-Habsi, Mohammad Shafiur Rahman
R3,423 Discovery Miles 34 230 Ships in 7 - 11 working days

This work provides comprehensive coverage of the preparation, processing, marketing, safety and nutritional aspects of traditional foods across the globe. Individual chapters focus on the traditional foods of different cultures, with further chapters discussing the consumer acceptability of traditional foods as well as the laws and regulations and the sensorial factors driving the success of these foods. In addition, the integration of traditional food into tourism development plans is discussed at length. As the first publication to focus on a wide scale variety of traditional foods, including their histories and unique preparatory aspects, this is an important book for any researcher looking for a single reference work covering all of the important processing information for each major traditional food category. From traditional Arab foods to traditional Indian, European, African, Australian and Native American foods, Traditional Foods: History, Preparation, Processing and Safety covers the full spectrum of cultural foods, dedicating extensive information to each traditional food type. A full overview of current trends in traditional foods is included, as is a comprehensive history of each type of traditional food. Specific regulations are discussed, as are marketing factors and issues with consumer acceptability. With the recent trends in consumer interest for traditional foods which can not only bring great sensory satisfaction but also fulfill dimensions of culture and tradition, this is a well-timed and singular work that fulfills a great current need for researchers and promises to be an important source for years to come.

Bioactive Components, Diet and Medical Treatment in Cancer Prevention (Hardcover, 1st ed. 2018): Mostafa I Waly, Mohammad... Bioactive Components, Diet and Medical Treatment in Cancer Prevention (Hardcover, 1st ed. 2018)
Mostafa I Waly, Mohammad Shafiur Rahman
R3,405 Discovery Miles 34 050 Ships in 7 - 11 working days

The high rate of urbanization and a steady increase in per capita income has improved the socio-economic status of people all over the world. This has resulted in drastic changes in their lifestyle and food consumption patterns, where traditional foods are being replaced with more ready-made junk foods with few servings of fresh vegetables and fruits. It has been postulated that industrialization has caused change in food choice, dietary pattern modification and resulted in a sedentary lifestyle. In addition, contaminated foods with unsafe microbes and chemical hazards are increasing. All of these events have resulted in an increased risk of cancer, the leading cause of mortality and morbidity worldwide. This book will provide a basic understanding of cancer, its risk factors, preventive measures, and possible treatments currently available, as well as identifying the different dietary factors that might synergize with a sedentary lifestyle in the etiology of cancer, and its prevention measure.

Bioactive Components, Diet and Medical Treatment in Cancer Prevention (Paperback, Softcover reprint of the original 1st ed.... Bioactive Components, Diet and Medical Treatment in Cancer Prevention (Paperback, Softcover reprint of the original 1st ed. 2018)
Mostafa I Waly, Mohammad Shafiur Rahman
R3,378 Discovery Miles 33 780 Ships in 7 - 11 working days

The high rate of urbanization and a steady increase in per capita income has improved the socio-economic status of people all over the world. This has resulted in drastic changes in their lifestyle and food consumption patterns, where traditional foods are being replaced with more ready-made junk foods with few servings of fresh vegetables and fruits. It has been postulated that industrialization has caused change in food choice, dietary pattern modification and resulted in a sedentary lifestyle. In addition, contaminated foods with unsafe microbes and chemical hazards are increasing. All of these events have resulted in an increased risk of cancer, the leading cause of mortality and morbidity worldwide. This book will provide a basic understanding of cancer, its risk factors, preventive measures, and possible treatments currently available, as well as identifying the different dietary factors that might synergize with a sedentary lifestyle in the etiology of cancer, and its prevention measure.

Pesticide Residue in Foods - Sources, Management, and Control (Paperback, Softcover reprint of the original 1st ed. 2017):... Pesticide Residue in Foods - Sources, Management, and Control (Paperback, Softcover reprint of the original 1st ed. 2017)
Mohidus Samad Khan, Mohammad Shafiur Rahman
R4,080 Discovery Miles 40 800 Ships in 7 - 11 working days

This book presents an in depth study of different aspects of pesticide use in food production. The text covers the sources of pesticide residues in foods, relevant health and environmental concerns, degradation of pesticides after their use, and available laws and regulations to regulate pesticide use. In addition, different pesticide management techniques, such as: reduction of pesticide residues in grains and foods, alternatives to conventional pesticides, and prospects of organic farming are also covered. Pesticide Residue in Foods: Sources, Management, and Control aims to raise awareness of the proper use of these chemicals in order to lower residue in foods and reduce risk for consumers.

Minimally Processed Foods - Technologies for Safety, Quality, and Convenience (Paperback, Softcover reprint of the original 1st... Minimally Processed Foods - Technologies for Safety, Quality, and Convenience (Paperback, Softcover reprint of the original 1st ed. 2015)
Mohammed Wasim Siddiqui, Mohammad Shafiur Rahman
R2,496 Discovery Miles 24 960 Out of stock

The safety and efficacy of minimal food processing depends on the use of novel preservation technologies. This book first examines what is meant by minimally processed foods, including fresh-cut, cooked-chilled, and part-baked products. Next explored are the technologies or methods to produce quality products in terms of safety and nutrition, including: edible coating, natural preservatives (i.e., antimicrobial, flavour enhancer, anti-browning), advanced packaging (active, antimicrobial, and modified or controlled atmosphere), and selected non-thermal techniques (high pressure, pulsed electric field, ultrasound, light). Preservation of food is crucial to achieving a secure and safe global food supply with the desired sensory quality. In addition, the increasing consumer demand for safe, ready-to-serve, ready-to-eat-and-cook products with minimal chemical preservatives has raised expectations. However, foods deemed minimally processed, such as fresh-cut fruits and vegetables, cooked-chilled, and half-baked foods, are delicate products that need special care in preparation, processing, storage, and handling. As a result, new technologies to develop minimally processed foods have aggressively advanced. Minimally Processed Foods: Technologies for Safety, Quality, and Convenience explores both the definition of minimally processed foods and the methods and technologies used to achieve the safety and nutritional value consumers demand. About the Editors Mohammed Wasim Siddiqui, Bihar Agricultural University, Sabour, Bhagalpur, India Mohammad Shafiur Rahman, Sultan Qaboos University, Al-khod, Oman

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