Postharvest and Postmortem Processing of Raw Food Material

Postharvest and Postmortem Processing of Raw Food Material
Author: Seid Mahdi Jafari
Publsiher: Woodhead Publishing
Total Pages: 480
Release: 2021-12-15
ISBN 10: 9780128185728
ISBN 13: 0128185724
Language: EN, FR, DE, ES & NL

Postharvest and Postmortem Processing of Raw Food Material 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. Divided in three sections, Primary operations in postharvest processing, Disintegration of raw agricultural crops and Postmortem processing operations, all chapters emphasize basic texts relating to experimental, theoretical, computational, and/or applications of food engineering principles and the relevant processing equipment. Written by experts in the field of food engineering, in a simple and dynamic way, this book targets all who are engaged in food processing operations worldwide, giving the readers a good knowledge and basics of food engineering principles, as well as its applications in different food processes. 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 Safety and Toxicity

Food Safety and Toxicity
Author: John De Vries
Publsiher: CRC Press
Total Pages: 368
Release: 2021-10-15
ISBN 10: 1000550400
ISBN 13: 9781000550405
Language: EN, FR, DE, ES & NL

Food Safety and Toxicity Book Review:

Food Safety and Toxicity examines the many problems and changes in food safety and toxicity. From a natural science viewpoint, this informative book takes on challenging and important topics impacting food researchers, regulators, producers, healthcare providers, educators, and consumers. It is organized into three main sections. Section 1 explores the relationship between the origin or formation of potentially toxic compounds and their eventual ingestion. Section 2 picks up with information on the potential consequences of this ingestion, and Section 3 concludes with the discussion of prevention and minimization of health risks. By emphasizing food safety, rather than nutritional toxicology, this book puts food hazards and their health risks in true perspective. It also explores the complementary roles of toxicology and epidemiology in studying associations between nutrition and adverse health effects and in assessing toxicological risks from food components in a deliberate manner. Food Safety and Toxicity, with clear, non-technical language and valuable insight, brings you up-to-date on the significant food safety issues confronting us today.

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

The Chemistry of Food

The Chemistry of Food
Author: Jan Velisek,Richard Koplik,Karel Cejpek
Publsiher: John Wiley & Sons
Total Pages: 1000
Release: 2020-08-31
ISBN 10: 1119537649
ISBN 13: 9781119537649
Language: EN, FR, DE, ES & NL

The Chemistry of Food Book Review:

Wiley's landmark food chemistry textbook that provides an all-in-one reference book, revised and updated The revised second edition of The Chemistry of Food provides a comprehensive overview of important compounds constituting of food and raw materials for food production. The authors highlight food’s structural features, chemical reactions, organoleptic properties, nutritional, and toxicological importance. The updated second edition reflects the thousands of new scientific papers concerning food chemistry and related disciplines that have been published since 2012. Recent discoveries deal with existing as well as new food constituents, their origin, reactivity, degradation, reactions with other compounds, organoleptic, biological, and other important properties. The second edition extends and supplements the current knowledge and presents new facts about chemistry, legislation, nutrition, and food safety. The main chapters of the book explore the chemical structure of substances and subchapters examine the properties or uses. This important resource: • Offers in a single volume an updated text dealing with food chemistry • Contains complete and fully up-to-date information on food chemistry, from structural features to applications • Features several visual aids including reaction schemes, diagrams and tables, and nearly 2,000 chemical structures • Written by internationally recognized authors on food chemistry Written for upper-level students, lecturers, researchers and the food industry, the revised second edition of The Chemistry of Food is a quick reference for almost anything food-related as pertains to its chemical properties and applications.

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:

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.

Food Canning Technology

Food Canning Technology
Author: Jean Larousse,Bruce E. Brown
Publsiher: Wiley-VCH
Total Pages: 719
Release: 1997
ISBN 10: 1928374650XXX
ISBN 13: PSU:000031543330
Language: EN, FR, DE, ES & NL

Food Canning Technology Book Review:

Food Canning Technology Edited By Jean Larousse Bruce E. Brown * This book offers a comprehensive review of the various scientific, technological, and economic aspects of food product preservations. * It examines the diverse problems which are associated with the stability of products such as meat, fish, vegetables, and fruit, and thoroughly covers the methods and processing steps necessary to maintain the quality of these foods. * Food Canning Technology is aimed at food technologists, food scientists, and students in food chemistry and technology. It offers a better understanding of the nature of biochemical changes, and aids in the improvement of product quality and shelf-life.

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.

Food Technology in Australia

Food Technology in Australia
Author: Anonim
Publsiher: Unknown
Total Pages: 135
Release: 1966
ISBN 10: 1928374650XXX
ISBN 13: CORNELL:31924055086015
Language: EN, FR, DE, ES & NL

Food Technology in Australia Book Review:

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.

Food Technology

Food Technology
Author: Anonim
Publsiher: Unknown
Total Pages: 135
Release: 1968
ISBN 10: 1928374650XXX
ISBN 13: UOM:39015011185702
Language: EN, FR, DE, ES & NL

Food Technology Book Review:

Essentials of Food Chemistry

Essentials of Food Chemistry
Author: Jianquan Kan
Publsiher: Springer Nature
Total Pages: 135
Release: 2021
ISBN 10: 9811606102
ISBN 13: 9789811606106
Language: EN, FR, DE, ES & NL

Essentials of Food Chemistry Book Review:

Incorporation of Tritiated Thymidine in the Cells of Caenorhabditis Briggsae Nematoda Reared in Axenic Culture

Incorporation of Tritiated Thymidine in the Cells of Caenorhabditis Briggsae  Nematoda  Reared in Axenic Culture
Author: Anonim
Publsiher: Unknown
Total Pages: 135
Release: 2021
ISBN 10: 1928374650XXX
ISBN 13: UCBK:C006649419
Language: EN, FR, DE, ES & NL

Incorporation of Tritiated Thymidine in the Cells of Caenorhabditis Briggsae Nematoda Reared in Axenic Culture Book Review:

Marine Enzymes Biotechnology Production and Industrial Applications Part I Production of Enzymes

Marine Enzymes Biotechnology  Production and Industrial Applications  Part I   Production of Enzymes
Author: Anonim
Publsiher: Academic Press
Total Pages: 210
Release: 2016-07-21
ISBN 10: 0128039108
ISBN 13: 9780128039106
Language: EN, FR, DE, ES & NL

Marine Enzymes Biotechnology Production and Industrial Applications Part I Production of Enzymes Book Review:

Marine Enzymes Biotechnology: Production and Industrial Applications, Part I, Production of Enzymes provides a huge treasure trove of information on marine organisms. Nowadays, marine organisms are good candidates for enzymes production and have been recognized as a rich source of biological molecules that are of potential interest to various industries. Marine enzymes such as amylases, carboxymethylcellulases, proteases, chitinases, keratinases, xylanases, agarases, lipases, peroxidase and tyrosinases are widely used in the industry for the manufacture of pharmaceuticals, foods, beverages, and confectioneries, as well as in textile and leather processing, and in waste water treatment. The majority of the enzymes used in the industry are of microbial origin because microbial enzymes are relatively more stable than the corresponding enzymes derived from plants and animals. Focuses on the isolation, characterization, and industrial application of marine enzymes Provides current trends and development of industrial important marine enzymes, including amylases, carboxymethylcellulases, proteases, chitinases, keratinases, xylanases, agarases, lipases, peroxidase, and tyrosinases Presents insights into current trends and approaches for marine enzymes

Your Future in Food Technology

Your Future in Food Technology
Author: George E. Brissey
Publsiher: Unknown
Total Pages: 159
Release: 1967
ISBN 10: 1928374650XXX
ISBN 13: CORNELL:31924000437594
Language: EN, FR, DE, ES & NL

Your Future in Food Technology Book Review:

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.

Quality of Fresh and Processed Foods

Quality of Fresh and Processed Foods
Author: Fereidoon Shahidi,Arthur M. Spanier,Chi-Tang Ho,Terry Braggins
Publsiher: Springer Science & Business Media
Total Pages: 345
Release: 2012-12-06
ISBN 10: 1441990909
ISBN 13: 9781441990907
Language: EN, FR, DE, ES & NL

Quality of Fresh and Processed Foods Book Review:

Quality is a composite term encompassing many characteristics of foods. These include color, aroma, texture, general nutrition, shelf-life, stability, and possible presence of undesirable constituents. Obviously deterioration of quality may lead to changes in the attributes that characterize the food in its fresh or freshly processed state. In addition, quality enhancement of products may be carried out using appropriate processing techniques. Interaction of different components present with one another could have a profound effect on sensory quality of products. Meanwhile, presence of extraneous matter such as pesticides and debris may also contribute to a compromise in the quality of foods. In addition, processing often brings about changes in many attributes of food including its nutritional value. Thus, examination of process-induced changes in food products is important. In this book, a cursory account of quality attributes of fresh and processed foods is provided. The book is of interest to food scientists, nutritionists and biochemists in academia, government and industry.