Author: Alfred I. Ihekoronye
Publisher:
ISBN:
Category : Cooking
Languages : en
Pages : 404

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Book Description

Author: Sabu Thomas
Publisher: CRC Press
ISBN: 1351360264
Category : Science
Languages : en
Pages : 571

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Book Description
This volume covers many new trends and developments in food science, including preparation, characterization, morphology, properties, and recyclability. The volume considers food quality, shelf life, and manufacturing in conjunction with human nutrition, diet, and health as well as the ever-growing demand for the supply and production of healthier foods. Distinguished scientists specializing in various disciplines discuss basic studies, applications, recent advances, difficulties, and breakthroughs in the field. The volume includes informative discussions and new research on food formulations, manufacturing techniques, biodegradably flexible packaging, packaged foods, beverages, fruits and vegetable processing, fisheries, milk and milk products, frozen food and thermo processing, grain processing, meat and poultry processing, rheological characteristics of foods, heat exchangers in the food industry, food and health (including natural cures and food supplements), spice and spice processing, and more.

Author: Y. H. Hui
Publisher: CRC Press
ISBN: 146650787X
Category : Technology & Engineering
Languages : en
Pages : 3539

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Book Description
Advances in food science, technology, and engineering are occurring at such a rapid rate that obtaining current, detailed information is challenging at best. While almost everyone engaged in these disciplines has accumulated a vast variety of data over time, an organized, comprehensive resource containing this data would be invaluable to have. The

Author: S. Rajarathnam
Publisher: New India Publishing
ISBN: 9789380235523
Category : Technology & Engineering
Languages : en
Pages : 762

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Book Description
The book consists of 19 chapters on different subjects and in different dimensions, with particular emphasis on the post-harvest handling and processing of fruits and vegetables, including mushrooms. Scope for the technology on fruits and vegetables, non-destructive methods to evaluate fresh quality, radiation preservation, chemistry of pectin and pigments and their applications, nutraceutical compounds, membrane processing of liquid fruits, dehydrated and intermediate moisture products, importance of bamboo and mushrooms as food, influence of process conditions on product quality, food additives in product preparation, packaging aspects, microbiological safety concerns, relevant analytical methods, mushroom nutraceuticals and bio-technological interventions for improvement of banana with a final note on conclusions in the last

Author: Miguel Á. Prieto
Publisher: BoD – Books on Demand
ISBN: 1839689595
Category : Science
Languages : en
Pages : 330

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Book Description
Although additives are regularly used in the food industry to improve the organoleptic properties or extend the shelf life of food products, some additives are known to be potentially hazardous if consumed in excess. Increasingly, consumers are avoiding these types of products, highlighting an overall trend toward developing a green and sustainable economy and the emergence of natural additives with equal or greater benefits than synthetic ones. This book is an introduction to the use of natural food additives. It includes eleven chapters that discuss emerging compounds used as food additives and active packaging, molecular gastronomy, enzyme production in the food industry, and much more.

Author:
Publisher:
ISBN:
Category : Dairying
Languages : en
Pages : 586

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Book Description

Author: Henning Bjornlund
Publisher: WIT Press
ISBN: 1845646487
Category : Technology & Engineering
Languages : en
Pages : 545

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Book Description
"Wessex Institute of Technology's Sustainable Irrigation 2012 Conference held at University of South Australia in Adelaide"--Preface.

Author: Divya Bajpai Tripathy
Publisher: John Wiley & Sons
ISBN: 1119910536
Category : Technology & Engineering
Languages : en
Pages : 368

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Book Description
OILS AND FATS AS RAW MATERIALS FOR INDUSTRY This new volume emphasizes the sources, structure, chemistry, treatment, modification, and potential applications for oils and fats as raw materials in industry. Oils and fats can be used as raw materials in many industries including food and agriculture, as surfactants in laundry detergents and cosmetics, as well as in pharmaceuticals. Moreover, unsaturated vegetable oils are also suitable to form epoxides and hence, are important in the manufacturing of paints and adhesives. Limited sources of petrochemicals and their harmful effects on health and the environment also promote the use of naturally occurring oils and fats as biodiesel after some chemical modification. Moreover, a vast variety of nonedible oils that can be obtained from easily cultivable plant species are receiving great interest from researchers because they not only yield cost-effective products but are also proven as a substrate to promote sustainable research. In this book, the editors will cover all possible industrial applications of the products that are formed using edible and non-edible vegetable oils. Vegetable oils are not a new research area, although they are considered an evergreen or long-lasting topic as most of the research in synthetic chemistry has been carried out on vegetable oils.

Author: Peter Fellows
Publisher: Food & Agriculture Org.
ISBN: 9789251040416
Category : Business & Economics
Languages : en
Pages : 214

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Book Description

Author: Mohammed Wasim Siddiqui
Publisher: CRC Press
ISBN: 1771883359
Category : Science
Languages : en
Pages : 369

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Book Description
This book presents several pre- and postharvest strategies that have been developed to modify these physiological activities, resulting in increased shelf life. The book also discusses the best technologies that positively influence quality attributes of the produce, including senescenal changes and, afterwards, the consumers’ decision to purchase the product in the marketplace. With contributions from experts with experience in both developed and developing regions, the book includes chapters covering thorough discussions on postharvest management strategies of fresh horticultural commodities.