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Author: Olusola Lamikanra
Publisher: CRC Press
ISBN: 142003961X
Category : Technology & Engineering
Languages : en
Pages : 693
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Book Description
Produce Degradation is the first book to focus on the processes that result in produce quality deterioration and their prevention. It addresses the mechanism of reactions that affect produce quality under conditions from the farm to the table. It also reviews the degradative changes and conditions that favor these processes, such as the biochemistr
Author: Olusola Lamikanra
Publisher: CRC Press
ISBN: 142003961X
Category : Technology & Engineering
Languages : en
Pages : 693
Get Book Here
Book Description
Produce Degradation is the first book to focus on the processes that result in produce quality deterioration and their prevention. It addresses the mechanism of reactions that affect produce quality under conditions from the farm to the table. It also reviews the degradative changes and conditions that favor these processes, such as the biochemistr
Author: Alexandru Mihai Grumezescu
Publisher: Academic Press
ISBN: 0128112638
Category : Technology & Engineering
Languages : en
Pages : 516
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Book Description
Microbial Contamination and Food Degradation, Volume 10 in the Handbook of Food Bioengineering series, provides an understanding of the most common microbial agents involved in food contamination and spoilage, and highlights the main detection techniques to help pinpoint the cause of contamination. Microorganisms may cause health-threatening conditions directly by being ingested together with contaminated food, or indirectly by producing harmful toxins and factors that can cause food borne illness. This resource discusses the potential sources of contamination, the latest advances in contamination research and strategies to prevent contamination using key methods of analysis and evaluation. - Presents modern alternatives for avoiding microbial spoilage and food degradation using preventative and intervention technologies - Provides key methods for addressing microbial contamination and preventing food borne illness through research and risk assessment analysis - Includes detailed information on bacterial contamination problems in different environmental environments and the methodologies to help solve those problems
Author: FIB – International Federation for Structural Concrete
Publisher: FIB - International Federation for Structural Concrete
ISBN: 2883940150
Category : Technology & Engineering
Languages : en
Pages : 312
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Book Description
Author: Zhao Youcai
Publisher: Elsevier
ISBN: 0128232501
Category : Science
Languages : en
Pages : 567
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Book Description
Biohydrogen Production and Hybrid Process Development: Energy and Resource Recovery from Food Waste explores the production of biohydrogen from food waste via anaerobic fermentation, focusing on effect factors, control methods and optimization. The book introduces food waste treatment and disposal technologies, including operational principles and process control. The authors discuss the use of aged refuse, the effect of several key factors on anaerobic gas production rate, process parameters optimization for enhancing biohydrogen yield, key factors in biohydrogen production from sewage sludge fermentation, and new developments in nutrition recovery from food waste. This book spans the entire production cycle, from waste recovery to its conversion processes, end-product, and by-product utilization, providing engineering researchers, PhD students, and industry practitioners in the field of biohydrogen production, biogas production, biomass conversion, and food waste management with a thorough background on the production of hydrogen via anaerobic fermentation. - Covers the fundamentals and applications of the use of food waste for biohydrogen production through anaerobic digestion - Explores core challenges of biohydrogen production operations, including details on process optimization and control, and multiple case studies grounded in current industrial practice - Includes methodological perspectives comparing and contrasting approaches to biohydrogen production using anaerobic digestion with optimization techniques for production efficiency
Author: Rattan Lal
Publisher: CRC Press
ISBN: 0429945450
Category : Technology & Engineering
Languages : en
Pages : 434
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Book Description
Climate is a soil-forming factor and soil can mitigate climate change through a reduction in the emissions of greenhouse gases and sequestration of atmospheric CO2. Thus, there is a growing interest in soil management practices capable of mitigating climate change and enhancing environmental quality. Soil and Climate addresses global issues through soil management and outlines strategies for advancing Sustainable Development Goals (SDGs). This volume in the Advances in Soil Science series is specifically devoted to describe state-of-the-knowledge regarding the climate–soil nexus in relation to: Soil Processes: weathering, decomposition of organic matter, erosion, leaching, salinization, biochemical, transformations, gaseous flux, and elemental cycling, Soil Properties: physical, chemical, biological, and ecological, Atmospheric Chemistry: gaseous concentrations of (CO2, CH4, N2O), water vapors, soot, dust, and particulate matter, Mitigation and Adaptation: source and sink of GHGs (CO2, CH4, N2O), land use and soil management, soil C sink capacity, permafrost, Soil Management: sequestration of organic and inorganic C, nutrient requirements, water demands, coupled cycling of H2O, N, P, S, and Policy and Outreach: carbon farming, payments for ecosystem services, COP21, SDGs, land degradation neutrality Special topics on soil as a source or sink of CO2, silicate weathering and carbon sequestration, nutrients required for carbon sequestration, physical protection and the mean resident time, and predicting soil carbon stocks are discussed in detail throughout the book.
Author: Pradeep K Malik
Publisher: CABI
ISBN: 1780644329
Category : Technology & Engineering
Languages : en
Pages : 409
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Book Description
In a changing climate, livestock production is expected to exhibit dual roles of mitigation and adaptation in order to meet the challenge of food security. This book approaches the issues of livestock production and climate change through three sections: I. Livestock production, II. Climate change and, III. Enteric methane amelioration. Section I addresses issues of feed quality and availability, abiotic stress (heat and nutritional) and strategies for alleviation, livestock generated nitrogen and phosphorus pollution, and approaches for harnessing the complex gut microbial diversity. Section II discusses the effects of climate change on livestock diversity, farm animal reproduction, impact of meat production on climate change, and emphasising the role of indigenous livestock in climatic change to sustain production. Section III deals with the most recent approaches to amelioration of livestock methane such as breeding for low methane emissions, reductive acetogenesis, immunization/vaccine-based concepts and archaea phage therapy.
Author:
Publisher: Krishna Prakashan Media
ISBN: 9788182830226
Category :
Languages : en
Pages : 604
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Book Description
Author:
Publisher: Krishna Prakashan Media
ISBN: 9788182830127
Category :
Languages : en
Pages : 1464
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Book Description
Author: Amauri Rosenthal
Publisher: Springer
ISBN: 1493933116
Category : Science
Languages : en
Pages : 543
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Book Description
Fruits and fruit based products are, in most cases, associated with very good sensory characteristics, health, well-being, perishability, relatively easy to mix with food products of diverse origin, amenable to be processed by conventional and novel technologies. Given the multiplicity of aspects whenever fruit preservation is considered, the editors took the challenge of covering in a thorough, comprehensive manner most aspects dealing with this topic. To accomplish these goals, the editors invited well known colleagues with expertise in specific disciplines associated with fruit preservation to contribute chapters to this book. Eighteen chapters were assembled in a sequence that would facilitate, like building blocks, to have at the same time, a birds-eye view and an in-depth coverage of traditional and novel technologies to preserve fruits. Even though processing took center stage in this book, ample space was dedicated to other relevant and timely topics on fruit preservation such as safety, consumer perception, sensory and health aspects. FEATURES: Traditional and Novel Technologies to Process Fruits Microwaves Ohmic Heating UV-C light Irradiation High Pressure Pulsed Electric Fields Ultrasound Vacuum Impregnation Membranes Ozone Hurdle Technology Topics Associated with Fruit Preservation Safety Nutrition and Health Consumer Perception Sensory Minimal Processing Packaging Unit Operations for Fruit Processing Cooling and Freezing Dehydration Frying
Author: Gordon L. Robertson
Publisher: CRC Press
ISBN: 1420078453
Category : Technology & Engineering
Languages : en
Pages : 404
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Book Description
The importance of food packaging hardly needs emphasizing since only a handful of foods are sold in an unpackaged state. With an increasing focus on sustainability and cost-effectiveness, responsible companies no longer want to over-package their food products, yet many remain unsure just where reductions can effectively be made. Food Packaging and
