Handbook of Food Science, Technology, and Engineering PDF Download
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Author: Yiu H. Hui
Publisher: CRC Press
ISBN: 1574445529
Category : Business & Economics
Languages : en
Pages : 698
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Book Description
Author: Yiu H. Hui
Publisher: CRC Press
ISBN: 1574445529
Category : Business & Economics
Languages : en
Pages : 698
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Book Description
Author: Y. H. Hui
Publisher:
ISBN:
Category : Food industry and trade -Handbook manuals
Languages : en
Pages :
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Book Description
Author: Yiu H. Hui
Publisher: CRC Press
ISBN: 0849398495
Category : Food
Languages : en
Pages : 938
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Book Description
Author: Romain Jeantet
Publisher: John Wiley & Sons
ISBN: 1119296218
Category : Technology & Engineering
Languages : en
Pages : 441
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Book Description
This third volume in the Handbook of Food Science and Technology Set explains the processing of raw materials into traditional food (bread, wine, cheese, etc.). The agri-food industry has evolved in order to meet new market expectations of its products; with the use of separation and assembly technologies, food technologists and engineers now increasingly understand and control the preparation of a large diversity of ingredients using additional properties to move from the raw materials into new food products. Taking into account the fundamental basis and technological specificities of the main food sectors, throughout the three parts of this book, the authors investigate the biological and biochemical conversions and physicochemical treatment of food from animal sources, plant sources and food ingredients.
Author: Theodoros Varzakas
Publisher: CRC Press
ISBN: 1482261669
Category : Technology & Engineering
Languages : en
Pages : 676
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Book Description
Food Engineering Handbook: Food Process Engineering addresses the basic and applied principles of food engineering methods used in food processing operations around the world. Combining theory with a practical, hands-on approach, this book examines the thermophysical properties and modeling of selected processes such as chilling, freezing, and dehydration. A complement to Food Engineering Handbook: Food Engineering Fundamentals, this text: Discusses size reduction, mixing, emulsion, and encapsulation Provides case studies of solid–liquid and supercritical fluid extraction Explores fermentation, enzymes, fluidized-bed drying, and more Presenting cutting-edge information on new and emerging food engineering processes, Food Engineering Handbook: Food Process Engineering is an essential reference on the modeling, quality, safety, and technologies associated with food processing operations today.
Author: Seid Mahdi Jafari
Publisher: Springer Nature
ISBN: 3030846431
Category : Technology & Engineering
Languages : en
Pages : 479
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Book Description
This book covers current developments in membrane-based technologies for the successful recovery of food bioactive ingredients and molecules. Chapters explore emerging technologies, such as microfiltration, ultrafiltration, nanofiltration, and membrane distillation, for the selective concentration and food ingredients from food by-products, as well as techniques, such as pervaporation, for the selective separation and recovery of aroma compounds. The text provides one of the first examinations of other membrane-based technologies, such as liquid membranes (microemulsions), membrane distillation (MD) and pervaporation (PV), as thermal driven membrane processes. The separation of metabolites from microalgae and fermentation broths using membrane technologies is also covered. Researchers in food science, pharmaceutics and biotechnology looking to stay up-to-date on bioactive recovery, as well as membranologists exploring new applications for membrane-based technologies, will find this text a useful resource.
Author: Theodoros Varzakas
Publisher: CRC Press
ISBN: 1466582316
Category : Technology & Engineering
Languages : en
Pages : 1422
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Book Description
Authored by world experts, the Handbook of Food Processing, Two-Volume Set discusses the basic principles and applications of major commercial food processing technologies. The handbook discusses food preservation processes, including blanching, pasteurization, chilling, freezing, aseptic packaging, and non-thermal food processing. It describes com
Author: Meththika Vithanage
Publisher: John Wiley & Sons
ISBN: 1119867304
Category : Technology & Engineering
Languages : en
Pages : 500
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Book Description
A balanced and multidisciplinary exploration of the One Health concept In One Health: Human, Animal, and Environment Triad, a team of distinguished researchers introduces and explains the concept of One Health by providing an overview of the One Health idea from the perspective of diverse disciplines, from earth and environmental science to ecology and conservation to veterinary and human medicine. The authors also present case studies demonstrating the real-world challenges and opportunities of this interdisciplinary approach to sustainable human well-being. Readers will find insightful discussions of the interactions between chemical pollutants and water, soil, and the atmosphere, as well as detailed examinations of sustainable food supply, waste management, and pathogen control, backed up by extensive reference data. One Health: Human, Animal, and Environment Triad also includes: The emergence and re-emergence of zoonoses and other infectious diseases The behavior of microplastics in soil and water Organic farming and its influence on soil health The role of light for human well-being Perfect for researchers interested in global health, ecological health, medical geology, toxicology, epidemiology, and zoonotic diseases, One Health: Human, Animal, and Environment Triad will also benefit professionals with an interest in public health and other public services, resource conservation, waste management, and the circular economy.
Author: Da-Wen Sun
Publisher: CRC Press
ISBN: 1420027379
Category : Technology & Engineering
Languages : en
Pages : 662
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Book Description
The challenge of maintaining both quality and safety in the thermal processing of foods results from the degradation of heat-sensitive quality attributes during processing. The editor of Thermal Food Processing: New Technologies and Quality Issues presents a comprehensive reference through authors that assist in meeting this challenge by explaining
Author: Annie Hill
Publisher: Woodhead Publishing
ISBN: 1782423494
Category : Technology & Engineering
Languages : en
Pages : 513
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Book Description
Brewing Microbiology discusses the microbes that are essential to successful beer production and processing, and the ways they can pose hazards in terms of spoilage and sensory quality. The text examines the properties and management of these microorganisms in brewing, along with tactics for reducing spoilage and optimizing beer quality. It opens with an introduction to beer microbiology, covering yeast properties and management, and then delves into a review of spoilage bacteria and other contaminants and tactics to reduce microbial spoilage. Final sections explore the impact of microbiology on the sensory quality of beer and the safe management and valorisation of brewing waste. - Examines key developments in brewing microbiology, discussing the microbes that are essential for successful beer production and processing - Covers spoilage bacteria, yeasts, sensory quality, and microbiological waste management - Focuses on developments in industry and academia, bringing together leading experts in the field
