Food irradiation : available research indicates that benefits outweigh risks : report to congressional requesters PDF Download
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Author:
Publisher: DIANE Publishing
ISBN: 1428971432
Category :
Languages : en
Pages : 36
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Book Description
Author:
Publisher: DIANE Publishing
ISBN: 1428971432
Category :
Languages : en
Pages : 36
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Book Description
Author: Fred C. Pampel
Publisher: Infobase Publishing
ISBN: 1438124481
Category : Technology & Engineering
Languages : en
Pages : 305
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Book Description
Presents an overview of potential threats on food supplies, new techniques to insure food safety, a chronology of important food related events, and a complete annotated bibliography.
Author:
Publisher: DIANE Publishing
ISBN: 1428943129
Category : Food handling
Languages : en
Pages : 69
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Book Description
Author: N. Veena
Publisher: CRC Press
ISBN: 1000735591
Category : Technology & Engineering
Languages : en
Pages : 370
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Book Description
This new volume explores emerging and advanced techniques in the food processing sector. Novel food processing methods such as ultrasound processing, microwave heating, advanced drying methods, and nonthermal technologies are discussed in detail. The volume also covers the application of irradiation and encapsulation methods, microbial valorizing, and other novel food processing and preservation methods. Mathematical modeling concepts and case studies are also included to illustrate applications of modeling techniques in food processing. The volume promotes the understanding of the thermodynamics of food polymers, structural design principles, structural hierarchy, and the steps involved in food structuring and structure measurement techniques.
Author:
Publisher: Am Cncl on Science, Health
ISBN:
Category :
Languages : en
Pages : 47
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Book Description
Author: Enrique Ortega-Rivas
Publisher: Springer Science & Business Media
ISBN: 1461420385
Category : Technology & Engineering
Languages : en
Pages : 366
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Book Description
A number of food engineering operations, in which heat is not used as a preserving factor, have been employed and are applied for preparation (cleaning, sorting, etc.), conversion (milling, agglomeration, etc.) or preservation (irradiation, high pressure processing, pulsed electric fields, etc.) purposes in the food industry. This book presents a comprehensive treatise of all normally used food engineering operations that are carried out at room (or ambient) conditions, whether they are aimed at producing microbiologically safe foods with minimum alteration to sensory and nutritive properties, or they constitute routine preparative or transformation operations. The book is written for both undergraduate and graduate students, as well as for educators and practicing food process engineers. It reviews theoretical concepts, analyzes their use in operating variables of equipment, and discusses in detail different applications in diverse food processes.
Author: Anet Režek Jambrak
Publisher: Springer Nature
ISBN: 3030924157
Category : Technology & Engineering
Languages : en
Pages : 780
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Book Description
This book addresses important questions on the legislation, regulations, sustainability, technology transfer, safety of biomaterials and mechanism of action of nonthermal processing on the molecular level of biomaterials and its impact on health. The chapters take an interdisciplinary approach that is of interest to specialists from engineering, physics, chemistry, agriculture, life sciences and beyond, with a focus on further development of existing and new applications of nonthermal processing and their combination with other methods in the processing of biomaterials, agriculture, biotechnology and the re-use of waste and by-products. Nonthermal Processing in Agri-Food-Bio Sciences: Sustainability and Future Goals aims to boost further developments and applications of nonthermal technologies to develop healthier products, to ensure consumer approval for these innovative technologies and to improve the sustainability of biomaterials production. The industrial application of nonthermal processing has led to an increase in innovative value products and the overall improvement of production capacity. Nonthermal processes use less energy and chemicals, reduce processing times, have less environmental impact, produce less waste, and have the potential for industrial scale-up and a return-on-investment in under 5 years. According to The United Nations and the 2030 Agenda for Sustainable Development, 17 goals should be incorporated within development projects, and researchers are starting to use novel techniques to meet them. In covering the fundamental engineering theories underlying nonthermal processing, this book will aid in this mission. The book overviews the advantages and disadvantages of novel technologies, over to sustainability goals to correct steps for the scale-up and return on investment. The book includes the chemistry and physics of nonthermal processing technologies, dedicated to specialists and researchers from a wide range of subject areas. Interdisciplinary scientists and engineers, sustainability experts can use this text to aid in their work in green technologies.
Author: Varda Kagan-Zur
Publisher: Springer Science & Business Media
ISBN: 3642400965
Category : Technology & Engineering
Languages : en
Pages : 391
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Book Description
Desert truffles are found in every known desert, irrespective of the habitat – cool or hot, loamy or acidic, sandy or heavy soil – the only common condition seems to be a limited supply of water. In contrast to ‘true’ truffles, desert truffles have evolved over time in different families, mainly within the order Pezizales. While in some arid areas, desert truffles have been traditionally used as food, in most regions interest has only recently been increasing, and truffles are now treasured for their nutritional value, as an income source and for research. This volume gives a comprehensive overview of the phylogeny, biology, mycorrhizal association, and distribution of desert truffles, their use, biochemical and medicinal properties, as well as their domestication and cultivation.
Author: Suresh Pillai
Publisher: Elsevier
ISBN: 1782421084
Category : Technology & Engineering
Languages : en
Pages : 355
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Book Description
Food safety is a constant challenge for the food industry, and food irradiation technology has developed significantly since its introduction, moving from isotope irradiation to the use of electron beam technology. Electron Beam Pasteurization and Complementary Food Processing Technologies explores the application of electron beam pasteurization in conjunction with other food processing technologies to improve the safety and quality of food. Part one provides an overview of the issues surrounding electron beam pasteurization in food processing. Part two looks at different thermal and non-thermal food processing technologies that complement irradiation. Finally, a case study section on the commercial applications of e-beam processing provides examples from industry.
Author: Enrique Ortega-Rivas
Publisher: CRC Press
ISBN: 1420061151
Category : Social Science
Languages : en
Pages : 596
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Book Description
Covers a Host of Groundbreaking TechniquesThermal processing is known to effectively control microbial populations in food, but the procedure also has a downsideit can break down the biochemical composition of foods, resulting in a marked loss of sensory and nutritional quality. Processing Effects on Safety and Quality of Foods delineates three dec
