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Author:
Publisher: BoD – Books on Demand
ISBN: 1789840716
Category : Science
Languages : en
Pages : 180
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Book Description
This book deepens the study and knowledge on pectins, especially in the processes of extraction, purification, and characterization, in short its many and wide applications. Among the most prominent applications are the food, pharmaceutical, and other industries. The development of pectins has a very promising future with a marked annual increase and with a wide range of sources. As written above, this book will help its readers to expand their knowledge on this biopolymer with vast application in the industry worldwide.
Author:
Publisher: BoD – Books on Demand
ISBN: 1789840716
Category : Science
Languages : en
Pages : 180
Get Book Here
Book Description
This book deepens the study and knowledge on pectins, especially in the processes of extraction, purification, and characterization, in short its many and wide applications. Among the most prominent applications are the food, pharmaceutical, and other industries. The development of pectins has a very promising future with a marked annual increase and with a wide range of sources. As written above, this book will help its readers to expand their knowledge on this biopolymer with vast application in the industry worldwide.
Author: Rosane F. Schwan
Publisher: CRC Press
ISBN: 0429754396
Category : Technology & Engineering
Languages : en
Pages : 649
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Book Description
Bioreactor Technology in Food Processing brings peculiarities, specificities, and updates on bioreactors and bioprocesses related to food and beverage production. The 26 chapters of this book are the result of the participation of more than 70 professionals, including professors, researchers, and experts from the industrial sector from different countries around the world. The chapters cover such topics as history, classification, scale-up, analytical tools, and mathematical and kinetic models for the operation of bioreactors in the food industry. In addition, chapters detail the characteristics of bioreactors for the production of food (bread, cheese, and coffee fermentation) and fermented beverages (beer, wine), distilled beverages, and organic compounds such as enzymes, acids, aromas, and pigments (biocolorants), among others. Key Features: Describes the basic and applied aspects of bioreactor in food processing Gathers information on bioreactors that is scattered in different journals and monographs as reviews and research articles Covers various types of bioreactors including stirred tank, airlift, photo-bioreactor, and disposable bioreactors Gives a broad overview of what exactly is involved in designing a bioreactor and optimizing its performance and finally their applications in the food processing industry The broad interdisciplinary approach of this book will certainly make your reading very interesting, and we hope that it can contribute to knowledge and instigate creative thinking to overcome the challenges that food bioprocessing brings us.
Author:
Publisher: Academic Press
ISBN: 0128032251
Category : Science
Languages : en
Pages : 3716
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Book Description
This third edition of the Encyclopedia of Spectroscopy and Spectrometry, Three Volume Set provides authoritative and comprehensive coverage of all aspects of spectroscopy and closely related subjects that use the same fundamental principles, including mass spectrometry, imaging techniques and applications. It includes the history, theoretical background, details of instrumentation and technology, and current applications of the key areas of spectroscopy. The new edition will include over 80 new articles across the field. These will complement those from the previous edition, which have been brought up-to-date to reflect the latest trends in the field. Coverage in the third edition includes: Atomic spectroscopy Electronic spectroscopy Fundamentals in spectroscopy High-Energy spectroscopy Magnetic resonance Mass spectrometry Spatially-resolved spectroscopic analysis Vibrational, rotational and Raman spectroscopies The new edition is aimed at professional scientists seeking to familiarize themselves with particular topics quickly and easily. This major reference work continues to be clear and accessible and focus on the fundamental principles, techniques and applications of spectroscopy and spectrometry. Incorporates more than 150 color figures, 5,000 references, and 300 articles for a thorough examination of the field Highlights new research and promotes innovation in applied areas ranging from food science and forensics to biomedicine and health Presents a one-stop resource for quick access to answers and an in-depth examination of topics in the spectroscopy and spectrometry arenas
Author: Phillip J. Wakelyn
Publisher: CRC Press
ISBN: 1420045881
Category : Science
Languages : en
Pages : 176
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Book Description
Annual cotton production exceeds 25 million metric tons and accounts for more than 40 percent of the textile fiber consumed worldwide. A key textile fiber for over 5000 years, this complex carbohydrate is also one of the leading crops to benefit from genetic engineering. Cotton Fiber Chemistry and Technology offers a modern examination of co
Author: D. K. Salunkhe
Publisher: CRC Press
ISBN: 1482273454
Category : Technology & Engineering
Languages : en
Pages : 628
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Book Description
This work offers comprehensive, current coverage of preharvest and postharvest handling and production of fruits grown in tropical, subtropical and temperate regions throughout the world. It discusses over 60 major and minor crops, and details developments in fruit handling and disease control, storage practices, packaging for fruit protection, siz
Author: Maher Amer
Publisher: John Wiley & Sons
ISBN: 0470475986
Category : Science
Languages : en
Pages : 315
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Book Description
Raman spectroscopy provides a critical characterization tool in analytical chemistry. This book presents the fundamentals of raman spectroscopy outside the focus of physics to offer an accessible guide to scientists working in the broad area of soft materials. The book is organized into four sections with the first devoted to an introduction to Raman spectroscopy which includes scattering theory and instrumentation. The following sections are devoted to application areas including polymers and colloids, food science, drug delivery, defense, and medical.
Author: Muhammad Siddiq
Publisher: John Wiley & Sons
ISBN: 1119528232
Category : Technology & Engineering
Languages : en
Pages : 288
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Book Description
A comprehensive guide that covers the banana's full value chain — from production to consumption The banana is the world's fourth major fruit crop. Offering a unique and in-depth overview of the fruit's entire value chain, this important new handbook charts its progression from production through to harvest, postharvest, processing, and consumption. The most up-to-date data and best practices are drawn together to present guidelines on innovative storage, processing, and packaging technologies, while fresh approaches to quality management and the value-added utilization of banana byproducts are also explained. Additionally, the book examines the banana's physiology, nutritional significance, and potential diseases and pests. The book also Edited by noted experts in the field of food science, this essential text: Provides a new examination of the world's fourth major fruit crop Covers the fruit's entire value chain Offers dedicated chapters on bioactive and phytochemical compounds found in bananas and the potential of processing byproducts Gives insight into bananas' antioxidant content and other nutritional properties Identifies and explains present and possible effects of bioactive and phytochemical compounds Handbook of Banana Production, Postharvest Science, Processing Technology, and Nutrition offers the most far-reaching overview of the banana currently available. It will be of great benefit to food industry professionals specializing in fruit processing, packaging, and manufacturing banana-based products. The book is also an excellent resource for those studying or researching food technology, food science, food engineering, food packaging, applied nutrition, biotechnology, and more.
Author: Leo M.L. Nollet
Publisher: CRC Press
ISBN: 1439815887
Category : Science
Languages : en
Pages : 959
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Book Description
Functional foods offer specific benefits that enhance life and promote longevity, and the active compounds responsible for these favorable effects can be analyzed through a range of techniques. Handbook of Analysis of Active Compounds in Functional Foods presents a full overview of the analytical tools available for the analysis of active ingredients in these products. Nearly 100 experts from all over the world explore an array of methodologies for investigating and evaluating various substances, including: Amino acids, peptides, and proteins, along with glutamine, taurine, glutathione, carnitine, and creatine Water- and fat-soluble vitamins and probiotics Terpenes, including hydrocarbon carotenoids and oxycarotenoids (xanthophylls) Phenolic compounds such as flavonoids, flavan-3-ols, proanthocyanidins, stilbenes, resveratrol, anthocynanins, isoflavones, tannins, ellagic acid, and chlorogenic acids Fibers and polysaccharides, including chitosan, insoluble dietary fiber, fructans, inulin, pectin, and cyclodextrins Phytoestrogens and hormones, with chapters on anise oil and melatonin Tetrapyrroles, minerals, and trace elements Lipid compounds, with discussions of omega 3 and 6 fatty acids, conjugated linoleic acids, lecithin, sterols, stanols, lipoic acid, and alliin Sweeteners, salt replacers, and taste-modifying compounds Each chapter describes the specific compound and its benefits, surveys the range of analytic techniques available, and provides ample references to facilitate further study. The book follows a convenient format with well-organized chapters, allowing readers to quickly hone in on specific topics of interest. This comprehensive reference provides a complete survey of the most cutting-edge analytical techniques available for researchers, industry professionals, and regulators.
Author: Anil Kumar Anal
Publisher: John Wiley & Sons
ISBN: 1118432894
Category : Technology & Engineering
Languages : en
Pages : 597
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Book Description
Food Processing By-Products and their Utilization An in-depth look at the economic and environmental benefits that food companies can achieve—and the challenges and opportunities they may face—by utilizing food processing by-products Food Processing By-Products and their Utilization is the first book dedicated to food processing by-products and their utilization in a broad spectrum. It provides a comprehensive overview on food processing by-products and their utilization as source of novel functional ingredients. It discusses food groups, including cereals, pulses, fruits, vegetables, meat, dairy, marine, sugarcane, winery, and plantation by-products; addresses processing challenges relevant to food by-products; and delivers insight into the current state of art and emerging technologies to extract valuable phytochemicals from food processing by-products. Food Processing By-Products and their Utilization offers in-depth chapter coverage of fruit processing by-products; the application of food by-products in medical and pharmaceutical industries; prebiotics and dietary fibers from food processing by-products; bioactive compounds and their health effects from honey processing industries; advances in milk fractionation for value addition; seafood by-products in applications of biomedicine and cosmeticuals; food industry by-products as nutrient replacements in aquaculture diets and agricultural crops; regulatory and legislative issues for food waste utilization; and much more. The first reference text to bring together essential information on the processing technology and incorporation of by-products into various food applications Concentrates on the challenges and opportunities for utilizing by-products, including many novel and potential uses for the by-products and waste materials generated by food processing Focuses on the nutritional composition and biochemistry of by-products, which are key to establishing their functional health benefits as foods Part of the "IFST Advances in Food Science" series, co-published with the Institute of Food Science and Technology (UK) This bookserves as a comprehensive reference for students, educators, researchers, food processors, and industry personnel looking for up-to-date insight into the field. Additionally, the covered range of techniques for by-product utilization will provide engineers and scientists working in the food industry with a valuable resource for their work.
Author: Eduardo Jacob Lopes
Publisher: CRC Press
ISBN: 1040005780
Category : Technology & Engineering
Languages : en
Pages : 405
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Book Description
Smart Food Industry: The Blockchain for Sustainable Engineering, Volume II - Current Status, Future Foods, and Global Issues reviews the literature and scientific frameworks to present a kind of sustainability compass. Disruptive approaches around potential sustainable foods are also widely investigated in order to be an alternative route for the industrial future. Thus, this book proposes new concepts and strategies to face future sustainability challenges that are on the horizon and can impact the next generation of foods. Divided into three parts, this book discusses the (i) status of sustainable food industry, (ii) next generation and future technology for sustainable foods, and (iii) policy, social, economic, and environmental aspects in food industries. Given the book's breadth, it provides readers with an invaluable reference resource for students, researchers, graduates, and professionals, in general, who wish to gain knowledge about the engineering and food processing area so as to achieve sustainable food production.
