Author: Yrjö Roos
Publisher:
ISBN:
Category : Food
Languages : en
Pages : 602
Book Description
Water Management in the Design and Distribution of Quality Foods
Water Management in the Design and Distribution Quality of Foods
Author: Yrjo Henr Roos
Publisher: CRC Press
ISBN: 9781566767637
Category : Technology & Engineering
Languages : en
Pages : 638
Book Description
Publisher: CRC Press
ISBN: 9781566767637
Category : Technology & Engineering
Languages : en
Pages : 638
Book Description
Water Management in the Design and Distribution of Quality Foods
Author: Yrjö Roos
Publisher:
ISBN:
Category : Food
Languages : en
Pages : 0
Book Description
Publisher:
ISBN:
Category : Food
Languages : en
Pages : 0
Book Description
International Symposium on Water Management in the Design and Distribution of Quality Foods, Unitas Congres Center, Helsinki, Finland, 30th May-4th June 1998
Author: International Symposium on the Properties of Water (ISOPOW)
Publisher:
ISBN: 9789514581748
Category :
Languages : en
Pages : 370
Book Description
Publisher:
ISBN: 9789514581748
Category :
Languages : en
Pages : 370
Book Description
International Symposium on Water Management in the Design and Distribution of Quality Foods, Isopow 7
Author: Yrjö Roos
Publisher:
ISBN:
Category :
Languages : en
Pages : 144
Book Description
Publisher:
ISBN:
Category :
Languages : en
Pages : 144
Book Description
Engineering and Food for the 21st Century
Author: Jorge Welti-Chanes
Publisher: CRC Press
ISBN: 1420010166
Category : Science
Languages : en
Pages : 1100
Book Description
Engineering and Food for the 21st Century presents important reviews and up-to-date discussions of major topics relating to engineering and food. Internationally renowned contributors discuss a broad base of food engineering and related subjects, including research and prospective industrial applications. The first part begins with recent trends in
Publisher: CRC Press
ISBN: 1420010166
Category : Science
Languages : en
Pages : 1100
Book Description
Engineering and Food for the 21st Century presents important reviews and up-to-date discussions of major topics relating to engineering and food. Internationally renowned contributors discuss a broad base of food engineering and related subjects, including research and prospective industrial applications. The first part begins with recent trends in
Water Properties of Food, Pharmaceutical, and Biological Materials
Author: Maria del Pilar Buera
Publisher: CRC Press
ISBN: 1420001183
Category : Technology & Engineering
Languages : en
Pages : 789
Book Description
Unique and informative, Water Properties of Food, Pharmaceutical, and Biological Materials is based on lectures and papers given by leading international researchers at the 9th International Symposium of the Properties of Water in Foods (ISOPOW 9) that took place in September 2004. Each chapter presents an authoritative account of
Publisher: CRC Press
ISBN: 1420001183
Category : Technology & Engineering
Languages : en
Pages : 789
Book Description
Unique and informative, Water Properties of Food, Pharmaceutical, and Biological Materials is based on lectures and papers given by leading international researchers at the 9th International Symposium of the Properties of Water in Foods (ISOPOW 9) that took place in September 2004. Each chapter presents an authoritative account of
Understanding and Controlling the Microstructure of Complex Foods
Author: D. Julian McClements
Publisher: Elsevier
ISBN: 1845693671
Category : Technology & Engineering
Languages : en
Pages : 793
Book Description
It is widely accepted that the creation of novel foods or improvement of existing foods largely depends on a strong understanding and awareness of the intricate interrelationship between the nanoscopic, microscopic and macroscopic features of foods and their bulk physiochemical properties, sensory attributes and healthfulness. With its distinguished editor and array of international contributors, Understanding and controlling the microstructure of complex foods provides a review of current understanding of significant aspects of food structure and methods for its control.Part one focuses on the fundamental structural elements present in foods such as polysaccharides, proteins and fats and the forces which hold them together. Part two discusses novel analytical techniques which can provide information on the morphology and behaviour of food materials. Chapters cover atomic force microscopy, image analysis, scattering techniques and computer analysis. Chapters in part three examine how the principles of structural design can be employed to improve performance and functionality of foods. The final part of the book discusses how knowledge of structural and physicochemical properties can be implemented to improve properties of specific foods such as ice-cream, spreads, protein-based drinks, chocolate and bread dough.Understanding and controlling the microstructure of complex foods is an essential reference for industry professionals and scientists concerned with improving the performance of existing food products and inventing novel food products. - Reviews the current understanding of significant aspects of food structure and methods for its control - Focuses on the fundamental structural elements present in foods such as proteins and fats and the forces that hold them together - Discusses novel analytical techniques that provide information on the morphology and behaviour of food materials
Publisher: Elsevier
ISBN: 1845693671
Category : Technology & Engineering
Languages : en
Pages : 793
Book Description
It is widely accepted that the creation of novel foods or improvement of existing foods largely depends on a strong understanding and awareness of the intricate interrelationship between the nanoscopic, microscopic and macroscopic features of foods and their bulk physiochemical properties, sensory attributes and healthfulness. With its distinguished editor and array of international contributors, Understanding and controlling the microstructure of complex foods provides a review of current understanding of significant aspects of food structure and methods for its control.Part one focuses on the fundamental structural elements present in foods such as polysaccharides, proteins and fats and the forces which hold them together. Part two discusses novel analytical techniques which can provide information on the morphology and behaviour of food materials. Chapters cover atomic force microscopy, image analysis, scattering techniques and computer analysis. Chapters in part three examine how the principles of structural design can be employed to improve performance and functionality of foods. The final part of the book discusses how knowledge of structural and physicochemical properties can be implemented to improve properties of specific foods such as ice-cream, spreads, protein-based drinks, chocolate and bread dough.Understanding and controlling the microstructure of complex foods is an essential reference for industry professionals and scientists concerned with improving the performance of existing food products and inventing novel food products. - Reviews the current understanding of significant aspects of food structure and methods for its control - Focuses on the fundamental structural elements present in foods such as proteins and fats and the forces that hold them together - Discusses novel analytical techniques that provide information on the morphology and behaviour of food materials
Water Activity in Foods
Author: Gustavo V. Barbosa-Cánovas
Publisher: John Wiley & Sons
ISBN: 1118823354
Category : Technology & Engineering
Languages : en
Pages : 819
Book Description
This second edition of Water Activity in Foods furnishes those working within food manufacturing, quality control, and safety with a newly revised guide to water activity and its role in the preservation and processing of food items. With clear, instructional prose and illustrations, the book’s international team of contributors break down the essential principles of water activity and water–food interactions, delineating water’s crucial impact upon attributes such as flavor, appearance, texture, and shelf life. The updated and expanded second edition continues to offer an authoritative overview of the subject, while also broadening its scope to include six newly written chapters covering the latest developments in water activity research. Exploring topics ranging from deliquescence to crispness, these insightful new inclusions complement existing content that has been refreshed and reconfigured to support the food industry of today.
Publisher: John Wiley & Sons
ISBN: 1118823354
Category : Technology & Engineering
Languages : en
Pages : 819
Book Description
This second edition of Water Activity in Foods furnishes those working within food manufacturing, quality control, and safety with a newly revised guide to water activity and its role in the preservation and processing of food items. With clear, instructional prose and illustrations, the book’s international team of contributors break down the essential principles of water activity and water–food interactions, delineating water’s crucial impact upon attributes such as flavor, appearance, texture, and shelf life. The updated and expanded second edition continues to offer an authoritative overview of the subject, while also broadening its scope to include six newly written chapters covering the latest developments in water activity research. Exploring topics ranging from deliquescence to crispness, these insightful new inclusions complement existing content that has been refreshed and reconfigured to support the food industry of today.
Encyclopedia of Agricultural, Food, and Biological Engineering
Author: Dennis R. Heldman
Publisher: CRC Press
ISBN: 1498711073
Category : Science
Languages : en
Pages : 2001
Book Description
Examining the role of engineering in delivery of quality consumer products, this expansive resource covers the development and design of procedures, equipment, and systems utilized in the production and conversion of raw materials into food and nonfood consumer goods. With nearly 2000 photographs, figures, tables, and equations including 128 color figures the book emphasizes and illustrates the various engineering processes associated with the production of materials with agricultural origin. With contributions from more than 350 experts and featuring more than 200 entries and 3600 references, this is the largest and most comprehensive guide on raw production technology.
Publisher: CRC Press
ISBN: 1498711073
Category : Science
Languages : en
Pages : 2001
Book Description
Examining the role of engineering in delivery of quality consumer products, this expansive resource covers the development and design of procedures, equipment, and systems utilized in the production and conversion of raw materials into food and nonfood consumer goods. With nearly 2000 photographs, figures, tables, and equations including 128 color figures the book emphasizes and illustrates the various engineering processes associated with the production of materials with agricultural origin. With contributions from more than 350 experts and featuring more than 200 entries and 3600 references, this is the largest and most comprehensive guide on raw production technology.