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Author: Monica Chavez-Gonzalez
Publisher: CRC Press
ISBN: 0429947178
Category : Science
Languages : en
Pages : 242
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Book Description
This Handbook of Research in Food Science and Technology consists of three volumes focusing on food technology and chemistry, food biotechnology and microbiology, and functional foods and nutraceuticals. The volumes highlight new research and current trends in food science and technology, looking at the most recent innovations, emerging technologies, and strategies focusing on taking food design to sustainable levels. In particular, the handbooks includes relevant information on the modernization in the food industry, sustainable packaging, food bioprocesses, food fermentation, food microbiology, functional foods and nutraceuticals, natural products, nano- and microtechnology, healthy product composition, innovative processes/bioprocesses for utilization of by-products, development of novel preservation alternatives, extending the shelf life of fresh products, alternative processes requiring less energy or water, among other topics. Volume 1 of the 3-volume set focuses on food technology and chemistry. The chapters examine edible coatings, bioactive compounds, essential oils in active food packaging, food industrial wastes as raw material for nanostructure production, and more.
Author: Monica Chavez-Gonzalez
Publisher: CRC Press
ISBN: 0429947178
Category : Science
Languages : en
Pages : 242
Get Book Here
Book Description
This Handbook of Research in Food Science and Technology consists of three volumes focusing on food technology and chemistry, food biotechnology and microbiology, and functional foods and nutraceuticals. The volumes highlight new research and current trends in food science and technology, looking at the most recent innovations, emerging technologies, and strategies focusing on taking food design to sustainable levels. In particular, the handbooks includes relevant information on the modernization in the food industry, sustainable packaging, food bioprocesses, food fermentation, food microbiology, functional foods and nutraceuticals, natural products, nano- and microtechnology, healthy product composition, innovative processes/bioprocesses for utilization of by-products, development of novel preservation alternatives, extending the shelf life of fresh products, alternative processes requiring less energy or water, among other topics. Volume 1 of the 3-volume set focuses on food technology and chemistry. The chapters examine edible coatings, bioactive compounds, essential oils in active food packaging, food industrial wastes as raw material for nanostructure production, and more.
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: Romain Jeantet
Publisher: John Wiley & Sons
ISBN: 1848219326
Category : Technology & Engineering
Languages : en
Pages : 272
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Book Description
This book serves as a general introduction to food science and technology, based on the academic courses presented by the authors as well as their personal research experiences. The authors' main focus is on the biological and physical-chemical stabilization of food, and the quality assessment control methods and normative aspects of the subsequent processes. Presented across three parts, the authors offer a detailed account of the scientific basis and technological knowledge needed to understand agro-food transformation. From biological analyses and process engineering, through to the development of food products and biochemical and microbiological changes, the different parts cover all aspects of the control of food quality.
Author: Geoffrey Campbell-Platt
Publisher: John Wiley & Sons
ISBN: 1444357824
Category : Technology & Engineering
Languages : en
Pages : 799
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Book Description
This brand new comprehensive text and reference book is designed to cover all the essential elements of food science and technology, including all core aspects of major food science and technology degree programs being taught worldwide. Food Science and Technology, supported by the International Union of Food Science and Technology comprises 21 chapters, carefully written in a user-friendly style by 30 eminent industry experts, teachers and researchers from across the world. All authors are recognised experts in their respective fields, and together represent some of the world’s leading universities and international food science and technology organisations. Expertly drawn together, produced and edited, Food Science and Technology provides the following: Coverage of all the elements of food science and technology degree programs internationally Essential information for all professionals in the food industry worldwide Chapters written by authoritative, internationally respected contributing authors A must-have reference book for libraries in every university, food science and technology research institute, and food company globally Additional resources published on the book's web site: www.wiley.com/go/campbellplatt About IUFoST The International Union of Food Science and Technology (IUFoST) is a country-membership organisation representing some 65 member countries, and around 200,000 food scientists and technologists worldwide. IUFoST is the global voice of food science and technology, dedicated to promoting the sharing of knowledge and good practice in food science and technology internationally. IUFoST organises World Congresses of Food Science and Technology, and has established the International Academy of Food Science and Technology (IAFoST) to which eminent food scientists can be elected by peer review. For further information about IUFoST and its activities, visit: www.iufost.org
Author: Yiu H. Hui
Publisher: CRC Press
ISBN: 0849398495
Category : Food
Languages : en
Pages : 938
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Book Description
Author: Anne Murcott
Publisher: Bloomsbury Publishing
ISBN: 1472517024
Category : Social Science
Languages : en
Pages : 681
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Book Description
The last 20 years have seen a burgeoning of social scientific and historical research on food. The field has drawn in experts to investigate topics such as: the way globalisation affects the food supply; what cookery books can (and cannot) tell us; changing understandings of famine; the social meanings of meals - and many more. Now sufficiently extensive to require a critical overview, this is the first handbook of specially commissioned essays to provide a tour d'horizon of this broad range of topics and disciplines. The editors have enlisted eminent researchers across the social sciences to illustrate the debates, concepts and analytic approaches of this widely diverse and dynamic field. This volume will be essential reading, a ready-to-hand reference book surveying the state of the art for anyone involved in, and actively concerned about research on the social, political, economic, psychological, geographic and historical aspects of food. It will cater for all who need to be informed of research that has been done and that is being done.
Author: Y. H. Hui
Publisher: CRC Press
ISBN: 9780203913550
Category : Technology & Engineering
Languages : en
Pages : 934
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Book Description
Over the past decade, new applications of genetic engineering in the fermentation of food products have received a great deal of coverage in scientific literature. While many books focus solely on recent developments, this reference book highlights these developments and provides detailed background and manufacturing information.Co-Edited by Fidel
Author: Kaushik, Anna
Publisher: IGI Global
ISBN: 1522598278
Category : Language Arts & Disciplines
Languages : en
Pages : 434
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Book Description
With the perpetual advancements of technology, library and information science professionals are tasked with understanding these technologies and providing accurate and comprehensive information to other potential users. These professionals must develop best practices for understanding these technologies in order to best serve other users. The Handbook of Research on Emerging Trends and Technologies in Library and Information Science is a critical research book that examines advancing technologies and new innovations and their influences on library and information sciences for improved best practices. Featuring an array of topics such as digital libraries, distance education, and information literacy, this publication is essential for librarians, knowledge managers, information retrieval specialists, library and information science professionals, information scientists, researchers, web librarians, academicians, educators, IT specialists, and managers.
Author: Khan, Basheer Ahmed
Publisher: IGI Global
ISBN: 1799883299
Category : Education
Languages : en
Pages : 533
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Book Description
Technology management education and business education are visibly intertwined in the current educational system. Certain efforts that have taken place in the recent past are the interinstitutional discourse around the world. Technology management is a dynamic and evolving profession, driven by changes in technology, globalization, sustainability, and the increasing importance of the service economy. The Handbook of Research on Future Opportunities for Technology Management Education is a comprehensive reference book that enables readers to comprehend the trends in technological changes and the need to orient business education and technology management in workplaces. The book serves to support with the formation and implementation of appropriate policies for technology management. Covering topics such as big data analytics, cloud computing adoption, and massive open online courses (MOOCs), this text is an essential resource for managers, technologists, teachers, executives, instructional designers, libraries, university researchers, students, faculty, and industry taught leaders.
Author: S.S. Deshpande
Publisher: CRC Press
ISBN: 0203908961
Category : Medical
Languages : en
Pages : 920
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Book Description
From health and economic consequences to exposure assessment and detoxification, this reference comprehensively covers the formation, characteristics, and control of various toxins that occur in the production, storage, handling, and preparation of food. The author discusses toxin sources, mechanisms, routes of exposure and absorption, and their chemical and biochemical components to prevent contamination of food products and reduce epidemics of foodborne disease. The book contains more than 3000 references to facilitate further research, as well as recent guidelines from the FDA and World Health Organization regarding food hygiene and safety.
