Advances In Food Rheology And Its Applications
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Advances In Food Rheology And Its Applications
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Author : Jasim Ahmed
language : en
Publisher: Woodhead Publishing
Release Date : 2022-09-13
Advances In Food Rheology And Its Applications written by Jasim Ahmed and has been published by Woodhead Publishing this book supported file pdf, txt, epub, kindle and other format this book has been release on 2022-09-13 with Technology & Engineering categories.
Advances in Food Rheology and Its Applications: Development in Food Rheology, Second Edition presents the latest advances in the measurement and application of food rheology, one of the most important tools for food companies when characterizing ingredients and final products, and a predictor of product performance and consumer acceptance. This second edition provides coverage of new rheological measurement techniques, including ultrasonic measurements of rheological properties of food and NMR approach, and precision in data handling, including coverage of mathematical modeling of rheological properties. As the range of food products has also broadened as a result of consumer demands and preference, this second edition includes a series of new chapters on dairy and plant-based foods. The amalgamation between food texture and sensory attributes will also be addressed. In addition, coverage of the correlation between rheological behavior and modeling of the fluid in a human stomach and food digestion will be assessed. A special focus has given on rheology of gel systems, including, food hydrogels, bigel and organogels. Written for food scientists, food technologists, sensory scientists, and others working in academia and industry, Advances in Food Rheology and Its Applications: Development in Food Rheology, Second Edition will be a welcomed and updated reference. - Considers the impact of artificial intelligence and machine vision on rheological characterization and process control - Presents ultrasonic measurements of rheological properties of food and NMR approach, and precision in data handling - Covers thermodynamic approach of rheology and interfacial rheology - Explains various gel systems rheology, including bogels and organogo gels
Global Perspectives On Astaxanthin
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Author : Gokare A. Ravishankar
language : en
Publisher: Academic Press
Release Date : 2021-04-10
Global Perspectives On Astaxanthin written by Gokare A. Ravishankar and has been published by Academic Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2021-04-10 with Medical categories.
Global Perspectives on Astaxanthin: From Industrial Production to Food, Health, and Pharmaceutical Applications explores the range of practical applications for this molecule, focusing on nutraceutical, pharmaceutical and cosmeceutical products, along with food and feed. This volume brings together the most relevant research, background and future thinking on astaxanthin, focusing on its health benefits. Chapters cover phytopharmaceuticals, industrial production, feeds, downstream processing, regulations, products, color, pigment, cosmetics, bioactive compounds, relationships to other carotenoids, and skin care. The detailed information on its production, processing, utilization and future applications will be of particular use to academic and industry researchers in pharmaceutical sciences, pharmacology and nutrition. - Provides detailed information on astaxanthin, including its production, processing, utilization and future applications - Includes discussion on the commercial analysis procedure - Offers critical analysis on current and potential applications of astaxanthin as contributed by 121 authors from 22 countries in academia, research institutes and industries
Dairy Processing Advanced Research To Applications
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Author : Jagrani Minj
language : en
Publisher: Springer Nature
Release Date : 2020-04-10
Dairy Processing Advanced Research To Applications written by Jagrani Minj and has been published by Springer Nature this book supported file pdf, txt, epub, kindle and other format this book has been release on 2020-04-10 with Technology & Engineering categories.
This book focuses on advanced research and technologies in dairy processing, one of the most important branches of the food industry. It addresses various topics, ranging from the basics of dairy technology to the opportunities and challenges in the industry. Following an introduction to dairy processing, the book takes readers through various aspects of dairy engineering, such as dairy-based peptides, novel milk products and bio-fortification. It also describes the essential role of microorganisms in the industry and ways to detect them, as well as the use of prebiotics, and food safety. Lastly, the book examines the challenges faced, especially in terms of maintaining quality across the supply chain. Covering all significant areas of dairy science and processing, this interesting and informative book is a valuable resource for post-graduate students, research scholars and industry experts.
Starch And Starchy Food Products
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Author : Luis Bello-Pérez
language : en
Publisher: CRC Press
Release Date : 2022-09-20
Starch And Starchy Food Products written by Luis Bello-Pérez and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2022-09-20 with Technology & Engineering categories.
Starch is one of the main staples in human food, its consumption having both positive and negative aspects. The exploration and exploitation of starches from alternative botanical sources has been increasing recently due to interest in the economic and social development of tropical and sub-tropical regional economies and in support of sustainability. The book reviews existing research on various aspects of starch, including physicochemical, nutritional and functional properties, plus applications in addition to foods. Emphasis is on the various physical and chemical modifications, which are aimed at improving the properties and applicability of starch. Key Features Analyzes the state of the art of the scientific and technological problems associated with starch Describes various applications of starch in foods Provides a broad view on the field of starch and starchy foods
Current Developments In Biotechnology And Bioengineering
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Author : Ayon Tarafdar
language : en
Publisher: Elsevier
Release Date : 2022-08-24
Current Developments In Biotechnology And Bioengineering written by Ayon Tarafdar and has been published by Elsevier this book supported file pdf, txt, epub, kindle and other format this book has been release on 2022-08-24 with Technology & Engineering categories.
Advances in Food Engineering, the latest release in the Current Developments in Biotechnology and Bioengineering series, is a unique source of state-of-art information about scientific and technological advances in food engineering. The book gives specific understanding of the engineering properties of food materials such as the morphological, physic-chemical, nutritional, thermal and organoleptic characteristics of food products. It covers food processing and preservation methods such as pressure, light, electromagnetic, sound and heat based and also the use of artificial intelligence-based machineries, intelligent control systems, Internet of Things (IoT) and Blockchain for food security traceability. - Reviews technological advancements in food engineering - Includes applications of emerging thermal, non-thermal and intelligent techniques/systems in the field of food processing, food supply chain and food analysis - Presents innovative approaches like artificial intelligence in food engineering - Provides comprehensive and integrated details in food processing/engineering/analysis while also helping users understand covered concepts
Thermal Analysis And Calorimetry
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Author : Aline Auroux
language : en
Publisher: Walter de Gruyter GmbH & Co KG
Release Date : 2023-07-04
Thermal Analysis And Calorimetry written by Aline Auroux and has been published by Walter de Gruyter GmbH & Co KG this book supported file pdf, txt, epub, kindle and other format this book has been release on 2023-07-04 with Technology & Engineering categories.
This book summarizes the application of thermal analysis tools in different research areas. Areas covered include characterization of catalytic materials, plastics and polymers, analysis of salts, minerals and oxides. The reader is provided with an overview of experimental strategy, methodology, usage of complementary thermoanalytical methods and the type of information which could be drawn depending on the research field.
Understanding And Improving The Functional And Nutritional Properties Of Milk
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Author : Prof Thom Huppertz
language : en
Publisher: Burleigh Dodds Science Publishing
Release Date : 2022-03-15
Understanding And Improving The Functional And Nutritional Properties Of Milk written by Prof Thom Huppertz and has been published by Burleigh Dodds Science Publishing this book supported file pdf, txt, epub, kindle and other format this book has been release on 2022-03-15 with Technology & Engineering categories.
Comprehensive coverage of the latest research in isolating and analysing the diverse range of compounds in milk Reviews the genetic factors that affect milk composition, as well as the ways milk chemistry can affect sensory quality Explores the importance of milk as a valuable commodity
Methods In Food Chemistry And Food Science Technology
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Author : Blanca Hernandez-Ledesma
language : en
Publisher: Frontiers Media SA
Release Date : 2023-06-01
Methods In Food Chemistry And Food Science Technology written by Blanca Hernandez-Ledesma and has been published by Frontiers Media SA this book supported file pdf, txt, epub, kindle and other format this book has been release on 2023-06-01 with Medical categories.
Science And Technology Of Fibers In Food Systems
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Author : Jorge Welti-Chanes
language : en
Publisher: Springer Nature
Release Date : 2020-04-15
Science And Technology Of Fibers In Food Systems written by Jorge Welti-Chanes and has been published by Springer Nature this book supported file pdf, txt, epub, kindle and other format this book has been release on 2020-04-15 with Technology & Engineering categories.
This text provides comprehensive coverage of fibers used in food formulations, starting with the understanding of their basic chemical structure and how they are present and organized in the cell wall structure, their physicochemical and functional properties, their impact on the digestive process and their role and preventive action against various chronic diseases including colon cancer. The book focuses on traditional and new fiber rich sources, incorporating an integrated approach in terms of the technological and engineering processes used to obtain and incorporate them in traditional foods, plus their characterization, extraction and modification. The study of processing conditions including the chemical, physical and enzymatic processes of fiber extraction and modification are also covered, including traditional and emerging processing technologies, plus the application of fibers in the development of new products and processes. Science and Technology of Fibers in Food Systems integrates knowledge of fibers from their basic structural and property aspects and the applications of these ingredients to extraction process analysis, modification and feasibility for use at the industry level. The chapters incorporate the physiological aspects related to the consumption of fiber for prevention of serious diseases.
Lentils
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Author : Jasim Ahmed
language : en
Publisher: John Wiley & Sons
Release Date : 2023-07-11
Lentils written by Jasim Ahmed and has been published by John Wiley & Sons this book supported file pdf, txt, epub, kindle and other format this book has been release on 2023-07-11 with Technology & Engineering categories.
LENTILS Understand the future of plant protein with this comprehensive overview Lentils are one of the oldest and most widely cultivated crop species in the world and a leading global source of protein, carbohydrates, and dietary fiber, as well as numerous micro-nutrients. In recent years, they have emerged as a leading candidate to form the basis of non-meat protein substitutes, a skyrocketing industry with immense climate and public health implications. There has never been a more urgent need to understand the cultivation and use of these flexible, resource-rich crops. Lentils provides a comprehensive overview of every stage in the lentil production chain, from cultivation to processing to sale to consumption. It focuses particularly on pre- and post-harvest processing, alerting readers to the possibilities of lentils in a newly health and environmentally conscious global food marketplace. The result is a thorough, highly accessible, and navigable introduction to a vital subject. The reader can also find: Detailed coverage of lentils including global production/trade, breeding practices, value-addition, nutrition, consumption trends, and quality assessment Innovative three-part structure to facilitate reader navigation Dedicated chapters on lentil-based meat analogs, engineering properties, and innovative processing technologies The book can be used as a useful reference for academics and researchers who are working in the fields of food science, food technology, food process engineering, and applied nutrition, as well as for food industry professionals and government regulators with an interest in food production, food security, and the global food market dynamics.