Postharvest and Postmortem Processing of Raw Food Materials

Postharvest and Postmortem Processing of Raw Food Materials
Author: Seid Mahdi Jafari
Publsiher: Woodhead Publishing
Total Pages: 406
Release: 2021-11-26
ISBN 10: 0128197048
ISBN 13: 9780128197042
Language: EN, FR, DE, ES & NL

Postharvest and Postmortem Processing of Raw Food Materials Book Review:

Postharvest and Postmortem Processing of Raw Food Materials, a volume in the Unit Operations and Processing Equipment in the Food Industry series, presents the processing operations and handling of agricultural crops, animal products, and raw food materials after their harvesting/slaughtering and entrance into food production factories. Chapters in this new release cover an Introduction to postharvest and postmortem technology, Primary operations in postharvest processing, Disintegration of raw agricultural crops, Disintegration with little changes in form (Husking, Shelling, Pitting, Coring, Snipping and Destemming), Disintegration with considerable changes in form (Cutting/dicing, crashing and grinding, Slaughtering, Shredding, Sheeting), and much more. Written by experts in the field of food engineering, and in a simple and dynamic way, this book targets all who are engaged in food processing operations worldwide, giving readers good knowledge on the basics of food engineering principles and applications. Thoroughly explores novel applications of postharvest/postmortem operations in processing food products Brings perspectives about the postharvest processing of different agricultural crops and postmortem processing of different animal meats Helps to improve the quality and safety of food products with postharvest/postmortem operations

Engineering Principles of Unit Operations in Food Processing

Engineering Principles of Unit Operations in Food Processing
Author: Seid Mahdi Jafari
Publsiher: Woodhead Publishing
Total Pages: 498
Release: 2021-06-22
ISBN 10: 0128184744
ISBN 13: 9780128184745
Language: EN, FR, DE, ES & NL

Engineering Principles of Unit Operations in Food Processing Book Review:

Engineering Principles of Unit Operations in Food Processing, volume 1 in the Woodhead Publishing Series, In Unit Operations and Processing Equipment in the Food Industry series, presents basic principles of food engineering with an emphasis on unit operations, such as heat transfer, mass transfer and fluid mechanics. Brings new opportunities in the optimization of food processing operations Thoroughly explores applications of food engineering to food processes Focuses on unit operations from an engineering viewpoint

Fennema s Food Chemistry Fourth Edition

Fennema s Food Chemistry  Fourth Edition
Author: Srinivasan Damodaran,Kirk L. Parkin,Owen R. Fennema
Publsiher: CRC Press
Total Pages: 1160
Release: 2007-09-18
ISBN 10: 1420020528
ISBN 13: 9781420020526
Language: EN, FR, DE, ES & NL

Fennema s Food Chemistry Fourth Edition Book Review:

This latest edition of the most internationally respected reference in food chemistry for more than 30 years, Fennema’s Food Chemistry once again meets and surpasses the standards of quality, comprehensive information set by its predecessors. This edition introduces new editors and contributors, who are recognized experts in their fields. All chapters reflect recent scientific advances and, where appropriate, have expanded and evolved their focus to provide readers with the current state-of-the-science of chemistry for the food industry. The fourth edition presents an entirely new chapter, Impact of Biotechnology on Food Supply and Quality, which examines the latest research in biotechnology and molecular interactions. Two former chapters receive extensive attention in the new edition including Physical and Chemical Interactions of Components in Food Systems (formerly “Summary: Integrative Concepts”) and Bioactive Substances: Nutraceuticals and Toxicants (formerly “Toxic Substances”), which highlights bioactive agents and their role in human health and represents the feverish study of the connection between food and health undertaken over the last decade. It discusses bioactive substances from both a regulatory and health standpoint. Retaining the straightforward organization and detailed, accessible style of the original, this edition begins with an examination of major food components such as water, carbohydrates, lipids, proteins, and enzymes. The second section looks at minor food components including vitamins and minerals, colorants, flavor, and additives. The final section considers food systems by reviewing basic considerations as well as specific information on the characteristics of milk and the postmortem physiology of edible muscle and postharvest physiology of plant tissues. Useful appendices provide keys to the international system of units, conversion factors, log P values calculation, and the Greek alphabet.

Food Processing Distribution and Acceptance

Food Processing  Distribution  and Acceptance
Author: Southern Regional Agricultural Research Planning Committee. Food Processing, Distribution and Acceptance Task Force,United States. Department of Agriculture
Publsiher: Unknown
Total Pages: 26
Release: 1975
ISBN 10: 1928374650XXX
ISBN 13: CORNELL:31924000535637
Language: EN, FR, DE, ES & NL

Food Processing Distribution and Acceptance Book Review:

Handbook of Frozen Food Processing and Packaging

Handbook of Frozen Food Processing and Packaging
Author: Da-Wen Sun
Publsiher: CRC Press
Total Pages: 760
Release: 2005-11-14
ISBN 10: 1420027409
ISBN 13: 9781420027402
Language: EN, FR, DE, ES & NL

Handbook of Frozen Food Processing and Packaging Book Review:

Frozen foods make up one of the biggest sectors in the food industry. Their popularity with consumers is due primarily to the variety they offer and their ability to retain a high standard of quality. Thorough and authoritative, the Handbook of Frozen Food Processing and Packaging provides the latest information on the art and science of cor

Introductory Food Science

Introductory Food Science
Author: Donald Bailey Smith,Arthur Harry Walters
Publsiher: Unknown
Total Pages: 164
Release: 1967
ISBN 10: 1928374650XXX
ISBN 13: UOM:39015023191334
Language: EN, FR, DE, ES & NL

Introductory Food Science Book Review:

Preharvest and Postharvest Food Safety

Preharvest and Postharvest Food Safety
Author: Ross C. Beier,Suresh D. Pillai,Timothy D. Phillips
Publsiher: John Wiley & Sons
Total Pages: 480
Release: 2008-02-28
ISBN 10: 0470752564
ISBN 13: 9780470752562
Language: EN, FR, DE, ES & NL

Preharvest and Postharvest Food Safety Book Review:

While presenting the latest scientific research on the major pathogens associated with meat, poultry, produce, and other foods, Pre-Harvest and Post-Harvest Food Safety: Contemporary Issues and Future Directions goes beyond other professional reference books by identifying the research needed to assure food safety in the future. The editors and authors not only review the current, cutting-edge literature in each of their areas, but provide insights and forward thinking into the development of new and innovative approaches and research strategies. Scientists and researchers from academia, government, and industry have collaborated to examine the high-priority food safety areas recognized by the federal government: pathogen/host interactions; ecology, distribution and spread of foodborne hazards; antibiotic resistance; verification tests; decontamination and prevention strategies; and risk analysis. A worthy new edition to the IFT Press series of food science and technology titles, Pre-Harvest and Post-Harvest Food Safety describes what we now know in food safety and provides a framework and focus for future research to improve diagnostic capabilities and intervention strategies for enteropathogens.

Handbook of Frozen Food Processing and Packaging Second Edition

Handbook of Frozen Food Processing and Packaging  Second Edition
Author: Da-Wen Sun
Publsiher: CRC Press
Total Pages: 936
Release: 2011-10-19
ISBN 10: 1439836043
ISBN 13: 9781439836040
Language: EN, FR, DE, ES & NL

Handbook of Frozen Food Processing and Packaging Second Edition Book Review:

Consumer demand for a year-round supply of seasonal produce and ready-made meals remains the driving force behind innovation in frozen food technology. Now in its second edition, Handbook of Frozen Food Processing and Packaging explores the art and science of frozen foods and assembles essential data and references relied upon by scientists in universities and research institutions. Highlights in the Second Edition include: Original chapters revised and updated with the latest developments New section on Emerging Technologies in Food Freezing, with chapters on ultrasound accelerated freezing, high-pressure shift freezing, electrostatic field-assisted food freezing, and antifreeze proteins New section on Trends in Frozen Food Packaging, with chapters on active packaging, intelligent packaging, vacuum packaging, and edible coatings and films and their applications on frozen foods This volume continues the tradition of the benchmark first edition, capturing the latest developments on the cutting edge of frozen food science. In addition to updated coverage of quality and safety issues and monitoring and measuring techniques, it highlights emerging technologies and trends, all in the format that made the previous edition so popular. It offers the tools needed to develop new and better products, keeping up with consumer demand for safe and convenient frozen foods.

Seafood

Seafood
Author: Zdzislaw E. Sikorski
Publsiher: CRC Press
Total Pages: 256
Release: 2020-07-25
ISBN 10: 1000141799
ISBN 13: 9781000141795
Language: EN, FR, DE, ES & NL

Seafood Book Review:

This must-have resource focuses on marine food composition as it relates to nutrition. Filled with illustrations and graphs, it describes the biological and technical factors which effect the availability and quality of seafood resources and provides information on the biochemical changes, functional properties, contents, and biological value of the main components of the major marine food organisms. It presents the yield of edible parts for the different species and the applied procedures of processing and culinary preparation. This volume is intended for the general reader who is interested in food production, marketing, and nutrition, and is also an ideal text for students of food science as well as professionals in the food trade and fish industry.

Opportunities in the Nutrition and Food Sciences

Opportunities in the Nutrition and Food Sciences
Author: Institute of Medicine,Committee on Opportunities in the Nutrition and Food Sciences
Publsiher: National Academies Press
Total Pages: 328
Release: 1994-02-01
ISBN 10: 0309048842
ISBN 13: 9780309048842
Language: EN, FR, DE, ES & NL

Opportunities in the Nutrition and Food Sciences Book Review:

Thanks to increased knowledge about nutrition, many threats to human health have been curbed. But there is much more to be learned. This new volume identifies the most promising opportunities for further progress in basic and clinical research in the biological sciences, food science and technology, and public health. The committee identifies cross-cutting themes as frameworks for investigation and offers a history of nutrition and food science research with nine case studies of accomplishments. The core of the volume identifies research opportunities in areas likely to provide the biggest payoffs in enhancing individual and public health. The volume highlights the importance of technology and instrumentation and covers the spectrum from the effects of neurotransmitters on food selection to the impact of federal food programs on public health. The book also explores the training of nutrition and food scientists. This comprehensive resource will be indispensable to investigators, administrators, and funding decisionmakers in government and industry as well as faculty, students, and interested individuals.

Food Storage Stability

Food Storage Stability
Author: Irwin A. Taub,R. Paul Singh
Publsiher: CRC Press
Total Pages: 560
Release: 1997-12-29
ISBN 10: 9781420048988
ISBN 13: 1420048988
Language: EN, FR, DE, ES & NL

Food Storage Stability Book Review:

Food Storage Stability addresses one of the foremost problems faced by food processors - how to stabilize food once it is harvested. Using a holistic approach, the book discusses the changes responsible for food quality deterioration and considers strategies for minimizing or eliminating these degradative changes. Topics include: consumer perceptions and preferences, cellular changes, conversion of major constituents to more stable products, the effect of color and texture, packaging issues, and practical strategies for storing foods frozen, chilled, or at ambient temperature. Food Storage Stability is the only treatment of this subject that covers the diverse factors that influence quality retention in foods and integrates basic concepts in storage stability with practical applications. Food scientists and technologists concerned with changes in food quality are interested in ensuring that safe and appealing food products reach consumers - this is the book that will assist them with that important goal.

Postharvest Technology and Food Process Engineering

Postharvest Technology and Food Process Engineering
Author: Amalendu Chakraverty,R. Paul Singh
Publsiher: CRC Press
Total Pages: 581
Release: 2016-03-09
ISBN 10: 1466553219
ISBN 13: 9781466553217
Language: EN, FR, DE, ES & NL

Postharvest Technology and Food Process Engineering Book Review:

Cereals, legumes, oilseeds, fruits, and vegetables are the most important food crops in the world, with cereal grains contributing the bulk of food calories and proteins worldwide. Generally, the supply of grains and other food can be enhanced by increasing production and by reducing postharvest losses. While food production has increased significa

Metabolomic Applications in Animal Science

Metabolomic Applications in Animal Science
Author: Shozo Tomonaga
Publsiher: MDPI
Total Pages: 266
Release: 2020-12-21
ISBN 10: 3039436473
ISBN 13: 9783039436477
Language: EN, FR, DE, ES & NL

Metabolomic Applications in Animal Science Book Review:

Metabolomics has been a useful method for various study fields. However, its application in animal science does not seem to be sufficient. Metabolomics will be useful for various studies in animal science: Animal genetics and breeding, animal physiology, animal nutrition, animal products (milk, meat, eggs, and their by-products) and their processing, livestock environment, animal biotechnology, animal behavior, and animal welfare. More application examples and protocols for animal science will promote more motivation to use metabolomics effectively in the study field. Therefore, in this Special Issue, we introduced some research and review articles for “Metabolomic Applications in Anmal Science”. The main methods used were mass spectrometry or nuclear magnetic resonance spectroscopy. Not only a non-targeted, but also a targeted, analysis of metabolites is shown. The topics include dietary and pharmacological interventions and protocols for metabolomic experiments.

Comprehensive Foodomics

Comprehensive Foodomics
Author: Anonim
Publsiher: Elsevier
Total Pages: 2330
Release: 2020-11-12
ISBN 10: 0128163968
ISBN 13: 9780128163962
Language: EN, FR, DE, ES & NL

Comprehensive Foodomics Book Review:

Comprehensive Foodomics offers a definitive collection of over 150 articles that provide researchers with innovative answers to crucial questions relating to food quality, safety and its vital and complex links to our health. Topics covered include transcriptomics, proteomics, metabolomics, genomics, green foodomics, epigenetics and noncoding RNA, food safety, food bioactivity and health, food quality and traceability, data treatment and systems biology. Logically structured into 10 focused sections, each article is authored by world leading scientists who cover the whole breadth of Omics and related technologies, including the latest advances and applications. By bringing all this information together in an easily navigable reference, food scientists and nutritionists in both academia and industry will find it the perfect, modern day compendium for frequent reference. List of sections and Section Editors: Genomics - Olivia McAuliffe, Dept of Food Biosciences, Moorepark, Fermoy, Co. Cork, Ireland Epigenetics & Noncoding RNA - Juan Cui, Department of Computer Science & Engineering, University of Nebraska-Lincoln, Lincoln, NE Transcriptomics - Robert Henry, Queensland Alliance for Agriculture and Food Innovation, The University of Queensland, St Lucia, Australia Proteomics - Jens Brockmeyer, Institute of Biochemistry and Technical Biochemistry, University Stuttgart, Germany Metabolomics - Philippe Schmitt-Kopplin, Research Unit Analytical BioGeoChemistry, Neuherberg, Germany Omics data treatment, System Biology and Foodomics - Carlos Leon Canseco, Visiting Professor, Biomedical Engineering, Universidad Carlos III de Madrid Green Foodomics - Elena Ibanez, Foodomics Lab, CIAL, CSIC, Madrid, Spain Food safety and Foodomics - Djuro Josić, Professor Medicine (Research) Warren Alpert Medical School, Brown University, Providence, RI, USA & Sandra Kraljević Pavelić, University of Rijeka, Department of Biotechnology, Rijeka, Croatia Food Quality, Traceability and Foodomics - Daniel Cozzolino, Centre for Nutrition and Food Sciences, The University of Queensland, Queensland, Australia Food Bioactivity, Health and Foodomics - Miguel Herrero, Department of Bioactivity and Food Analysis, Foodomics Lab, CIAL, CSIC, Madrid, Spain Brings all relevant foodomics information together in one place, offering readers a ‘one-stop,’ comprehensive resource for access to a wealth of information Includes articles written by academics and practitioners from various fields and regions Provides an ideal resource for students, researchers and professionals who need to find relevant information quickly and easily Includes content from high quality authors from across the globe

Food Process Engineering and Technology

Food Process Engineering and Technology
Author: Zeki Berk
Publsiher: Academic Press
Total Pages: 742
Release: 2018-02-13
ISBN 10: 0128120541
ISBN 13: 9780128120545
Language: EN, FR, DE, ES & NL

Food Process Engineering and Technology Book Review:

Food Process Engineering and Technology, Third Edition combines scientific depth with practical usefulness, creating a tool for graduate students and practicing food engineers, technologists and researchers looking for the latest information on transformation and preservation processes and process control and plant hygiene topics. This fully updated edition provides recent research and developments in the area, features sections on elements of food plant design, an introductory section on the elements of classical fluid mechanics, a section on non-thermal processes, and recent technologies, such as freeze concentration, osmotic dehydration, and active packaging that are discussed in detail. Provides a strong emphasis on the relationship between engineering and product quality/safety Considers cost and environmental factors Presents a fully updated, adequate review of recent research and developments in the area Includes a new, full chapter on elements of food plant design Covers recent technologies, such as freeze concentration, osmotic dehydration, and active packaging that are discussed in detail

General Catalog

General Catalog
Author: Orta Doğu Teknik Üniversitesi (Ankara, Turkey),Orta Doğu Teknik Üniversitesi (Ankara, Turkey).
Publsiher: Unknown
Total Pages: 135
Release: 2002
ISBN 10: 1928374650XXX
ISBN 13: UOM:39015078922633
Language: EN, FR, DE, ES & NL

General Catalog Book Review:

Advances in Potato Chemistry and Technology

Advances in Potato Chemistry and Technology
Author: Jaspreet Singh,Lovedeep Kaur
Publsiher: Academic Press
Total Pages: 752
Release: 2016-01-19
ISBN 10: 0128005769
ISBN 13: 9780128005767
Language: EN, FR, DE, ES & NL

Advances in Potato Chemistry and Technology Book Review:

Advances in Potato Chemistry and Technology, Second Edition, presents the latest knowledge on potato chemistry, including the identification, analysis, and uses of chemical components in potatoes. Beginning with a brief description of potato components, the book then delves into their role during processing, then presenting information on strategies for quality optimization that provides students, researchers, and technologists working in the area of food science with recent information and updates on state-of-the-art technologies. The updated edition includes the latest information related to the identification, analysis, and use of chemical components of potatoes, carbohydrate and non-carbohydrate composition, cell wall chemistry, an analysis of glycoalkaloids, phenolics and anthocyanins, thermal processing, and quality optimization. In addition, new and sophisticated methods of quality determination of potatoes and their products, innovative and healthy potato-based foods, the future of genetically modified potatoes, and the non-food use of potatoes and their products is discussed. Includes both the emerging non-food uses of potato and potato-by-products as well as the expanding knowledge on the food-focused use of potatoes Presents case studies on the problems, factors, proposed solutions, and pros and cons of each, allowing readers facing similar concerns and issues to effectively and efficiently identify an appropriate solution Written by a global collection of experts in both food and non-food potato science

Dictionary of Food Compounds with CD ROM

Dictionary of Food Compounds with CD ROM
Author: Shmuel Yannai
Publsiher: CRC Press
Total Pages: 2346
Release: 2012-10-23
ISBN 10: 142008352X
ISBN 13: 9781420083521
Language: EN, FR, DE, ES & NL

Dictionary of Food Compounds with CD ROM Book Review:

The increasing world population, competition for arable land and rich fishing grounds, and environmental concerns mandate that we exploit in a sustainable way the earth's available plant and animal resources for human consumption. To that end, food chemists, technologists, and nutritionists engage in a vast number of tasks related to food availabil

Handbook of Food Processing Equipment

Handbook of Food Processing Equipment
Author: George Saravacos,Athanasios E. Kostaropoulos
Publsiher: Springer
Total Pages: 775
Release: 2015-12-29
ISBN 10: 3319250205
ISBN 13: 9783319250205
Language: EN, FR, DE, ES & NL

Handbook of Food Processing Equipment Book Review:

This text covers the design of food processing equipment based on key unit operations, such as heating, cooling, and drying. In addition, mechanical processing operations such as separations, transport, storage, and packaging of food materials, as well as an introduction to food processes and food processing plants are discussed. Handbook of Food Processing Equipment is an essential reference for food engineers and food technologists working in the food process industries, as well as for designers of process plants. The book also serves as a basic reference for food process engineering students.The chapters cover engineering and economic issues for all important steps in food processing. This research is based on the physical properties of food, the analytical expressions of transport phenomena, and the description of typical equipment used in food processing. Illustrations that explain the structure and operation of industrial food processing equipment are presented. style="font-size: 13.3333330154419px;">The materials of construction and fabrication of food processing equipment are covered here, as well as the selection of the appropriate equipment for various food processing operations. Mechanical processing equipment such as size reduction, size enlargement, homogenization, and mixing are discussed. Mechanical separations equipment such as filters, centrifuges, presses, and solids/air systems, plus equipment for industrial food processing such as heat transfer, evaporation, dehydration, refrigeration, freezing, thermal processing, and dehydration, are presented. Equipment for novel food processes such as high pressure processing, are discussed. The appendices include conversion of units, selected thermophysical properties, plant utilities, and an extensive list of manufacturers and suppliers of food equipment.

Handbook of Food Preservation

Handbook of Food Preservation
Author: M. Shafiur Rahman
Publsiher: CRC Press
Total Pages: 1088
Release: 2007-07-16
ISBN 10: 1420017373
ISBN 13: 9781420017373
Language: EN, FR, DE, ES & NL

Handbook of Food Preservation Book Review:

The processing of food is no longer simple or straightforward, but is now a highly inter-disciplinary science. A number of new techniques have developed to extend shelf-life, minimize risk, protect the environment, and improve functional, sensory, and nutritional properties. The ever-increasing number of food products and preservation techniques cr