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Author: Alexandru Mihai Grumezescu
Publisher: Academic Press
ISBN: 0128114991
Category : Technology & Engineering
Languages : en
Pages : 526
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Book Description
Food Processing for Increased Quality and Consumption, Volume 18 in the Handbook of Food Bioengineering series, offers an updated perspective on the novel technologies utilized in food processing. This resource highlights their impact on health, industry and food bioengineering, also emphasizing the newest aspects of investigated technologies and specific food products through recently developed processing methods. As processed foods are more frequently consumed, there is increased demand to produce foods that attract people based on individual preferences, such as taste, texture or nutritional value. This book provides advantageous tools that improve food quality, preservation and aesthetics. - Examines different frying techniques, dielectric defrosting, high pressure processing, and more - Provides techniques to improve the quality and sensory aspects of foods - Includes processing techniques for meat, fish, fruit, alcohol, yogurt and whey - Outlines techniques for fresh, cured and frozen foods - Presents processing methods to improve the nutritional value of foods
Author: Alexandru Mihai Grumezescu
Publisher: Academic Press
ISBN: 0128114991
Category : Technology & Engineering
Languages : en
Pages : 526
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Book Description
Food Processing for Increased Quality and Consumption, Volume 18 in the Handbook of Food Bioengineering series, offers an updated perspective on the novel technologies utilized in food processing. This resource highlights their impact on health, industry and food bioengineering, also emphasizing the newest aspects of investigated technologies and specific food products through recently developed processing methods. As processed foods are more frequently consumed, there is increased demand to produce foods that attract people based on individual preferences, such as taste, texture or nutritional value. This book provides advantageous tools that improve food quality, preservation and aesthetics. - Examines different frying techniques, dielectric defrosting, high pressure processing, and more - Provides techniques to improve the quality and sensory aspects of foods - Includes processing techniques for meat, fish, fruit, alcohol, yogurt and whey - Outlines techniques for fresh, cured and frozen foods - Presents processing methods to improve the nutritional value of foods
Author: Farid Chemat
Publisher: Academic Press
ISBN: 0128154438
Category : Technology & Engineering
Languages : en
Pages : 588
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Book Description
Green Food Processing Techniques: Preservation, Transformation and Extraction advances the ethics and practical objectives of "Green Food Processing" by offering a critical mass of research on a series of methodological and technological tools in innovative food processing techniques, along with their role in promoting the sustainable food industry. These techniques (such as microwave, ultrasound, pulse electric field, instant controlled pressure drop, supercritical fluid processing, extrusion...) lie on the frontier of food processing, food chemistry, and food microbiology, and are thus presented with tools to make preservation, transformation and extraction greener. The Food Industry constantly needs to reshape and innovate itself in order to achieve the social, financial and environmental demands of the 21st century. Green Food Processing can respond to these challenges by enhancing shelf life and the nutritional quality of food products, while at the same time reducing energy use and unit operations for processing, eliminating wastes and byproducts, reducing water use in harvesting, washing and processing, and using naturally derived ingredients. - Introduces the strategic concept of Green Food Processing to meet the challenges of the future of the food industry - Presents innovative techniques for green food processing that can be used in academia, and in industry in R&D and processing - Brings a multidisciplinary approach, with significant contributions from eminent scientists who are actively working on Green Food Processing techniques
Author: Liming Ye
Publisher: Frontiers Media SA
ISBN: 2832539955
Category : Technology & Engineering
Languages : en
Pages : 176
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Book Description
As the dominant source of the human food supply, the global land system underlies the foundation of the livelihood and wellbeing of humanity on Earth. On the one hand, the growth rate in the land system’s productive capacity of food has played a key role in global food provision. Technological breakthroughs in wheat and rice production during the past few decades, for instance, have greatly contributed to the maintenance of this growth rate in many parts of the world. On the other hand, however, the terrestrial food production system is facing increasing challenges from environmental stressors ranging from climate change, air pollution to land degradation. Whether and how the global land system will support the food security of more than 10 billion people in the 21st century while minimizing its environmental footprint remains an open question to debate. It is inevitable that the global food production system has to be shifted from focusing on production expansion to land system resilience so that the dual goals of sustainable production and environmental friendliness can be simultaneously achieved.
Author: Debra Tropp
Publisher:
ISBN:
Category : Food service purchasing
Languages : en
Pages : 92
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Book Description
Author: Özlem Tokusoglu
Publisher: CRC Press
ISBN: 146650725X
Category : Technology & Engineering
Languages : en
Pages : 484
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Book Description
Consumers around the world have become better educated and more demanding in their identification and purchase of quality health-promoting foods; therefore the food industry requires innovative technologies to provide their clientele with safe and stable foods that meet safety regulations . Improving Food Quality with Novel Food Processing Technolo
Author: Institute of Medicine
Publisher: National Academies Press
ISBN: 0309259363
Category : Medical
Languages : en
Pages : 418
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Book Description
Globalization of the food supply has created conditions favorable for the emergence, reemergence, and spread of food-borne pathogens-compounding the challenge of anticipating, detecting, and effectively responding to food-borne threats to health. In the United States, food-borne agents affect 1 out of 6 individuals and cause approximately 48 million illnesses, 128,000 hospitalizations, and 3,000 deaths each year. This figure likely represents just the tip of the iceberg, because it fails to account for the broad array of food-borne illnesses or for their wide-ranging repercussions for consumers, government, and the food industry-both domestically and internationally. A One Health approach to food safety may hold the promise of harnessing and integrating the expertise and resources from across the spectrum of multiple health domains including the human and veterinary medical and plant pathology communities with those of the wildlife and aquatic health and ecology communities. The IOM's Forum on Microbial Threats hosted a public workshop on December 13 and 14, 2011 that examined issues critical to the protection of the nation's food supply. The workshop explored existing knowledge and unanswered questions on the nature and extent of food-borne threats to health. Participants discussed the globalization of the U.S. food supply and the burden of illness associated with foodborne threats to health; considered the spectrum of food-borne threats as well as illustrative case studies; reviewed existing research, policies, and practices to prevent and mitigate foodborne threats; and, identified opportunities to reduce future threats to the nation's food supply through the use of a "One Health" approach to food safety. Improving Food Safety Through a One Health Approach: Workshop Summary covers the events of the workshop and explains the recommendations for future related workshops.
Author:
Publisher: DIANE Publishing
ISBN: 1428906630
Category :
Languages : en
Pages : 507
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Book Description
Author: Aaron L. Brody
Publisher: CRC Press
ISBN: 1420004328
Category : Technology & Engineering
Languages : en
Pages : 616
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Book Description
Written by world class authorities, this volume discusses formulation, sensory, and consumer testing, package design, commercial production, and product launch and marketing. Offering the same caliber of information that made the widely adopted first edition so popular, the second edition introduces new concepts in staffing, identifying and measuring consumer desires, engineering scale-up from the kitchen, lab, or pilot plant; and generating product concepts. Applying insights from real life experience, contributors probe the retail environment, covering optimization, sensory analysis, package design, and the increasingly important role of the research chef or culinologist in providing the basic recipe.
Author:
Publisher:
ISBN:
Category : Fertilizers
Languages : en
Pages : 440
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Book Description
Author: United States. Congress House. Committee on Agriculture
Publisher:
ISBN:
Category : Agricultural laws and legislation
Languages : en
Pages : 1850
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Book Description
