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Advances In Food Science And Technology Volume 1

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Advances In Food Science And Technology Volume 1

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Author : Visakh P. M.
language : en
Publisher: John Wiley & Sons
Release Date : 2013-03-04

Advances In Food Science And Technology Volume 1 written by Visakh P. M. 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 2013-03-04 with Technology & Engineering categories.

Written in a systematic and comprehensive manner, the book reports recent advances in the development of food science and technology areas. Advances in Food Science and Technology discusses many of the recent technical research accomplishments in the areas of food science and technology, such as food security as a global issue, food chemistry, frozen food and technology, as well as state-of-the-art developments concerning food production, properties, quality, trace element speciation, nanotechnology, and bionanocomposites for food packing applications. Specifically, this important book details: New innovative methods for food formulations and novel nanotechnology applications such as food packaging, enhanced barrier, active packaging, and intelligent packaging Freezing methods and equipment such as freezing by contact with cold air, cold liquid, and cold surfaces, cryogenic freezing, and a combination of freezing methods Chemical and functional properties of food components Bionanocomposites for natural food packing and natural biopolymer-based films such as polysaccharide films and protein films Regulatory aspects of food ingredients in the United States with the focus on the safety of enzyme preparations used in food

Advances In Food Science And Technology Volume 1

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Author : Visakh P. M.
language : en
Publisher: John Wiley & Sons
Release Date : 2013-03-18

Handbook Of Food Science And Technology 1

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Author : Romain Jeantet
language : en
Publisher: John Wiley & Sons
Release Date : 2016-01-05

Handbook Of Food Science And Technology 1 written by Romain Jeantet 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 2016-01-05 with Technology & Engineering categories.

This book serves as a general introduction to food science and technology, based on the academic courses presented by the authors as well as their personal research experiences. The authors' main focus is on the biological and physical-chemical stabilization of food, and the quality assessment control methods and normative aspects of the subsequent processes. Presented across three parts, the authors offer a detailed account of the scientific basis and technological knowledge needed to understand agro-food transformation. From biological analyses and process engineering, through to the development of food products and biochemical and microbiological changes, the different parts cover all aspects of the control of food quality.

Progress In Food Science And Technology

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Author : Anthony J. Greco
language : en
Publisher: Nova Science Publishers
Release Date : 2011

Progress In Food Science And Technology written by Anthony J. Greco and has been published by Nova Science Publishers this book supported file pdf, txt, epub, kindle and other format this book has been release on 2011 with Food categories.

Frozen Food Science And Technology

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Author : Judith A. Evans
language : en
Publisher: John Wiley & Sons
Release Date : 2009-01-21

Frozen Food Science And Technology written by Judith A. Evans 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 2009-01-21 with Technology & Engineering categories.

This book provides a comprehensive source of information on freezing and frozen storage of food. Initial chapters describe the freezing process and provide a fundamental understanding of the thermal and physical processes that occur during freezing. Experts in each stage of the frozen cold chain provide, within dedicated chapters, guidelines and advice on how to freeze food and maintain its quality during storage, transport, retail display and in the home. Individual chapters deal with specific aspects of freezing relevant to the main food commodities: meat, fish, fruit and vegetables. Legislation and new freezing processes are also covered. Frozen Food Science and Technology offers in-depth knowledge of current and emerging refrigeration technologies along the entire frozen food chain, enabling readers to optimise the quality of frozen food products. It is aimed at food scientists, technologists and engineers within the frozen food industry; frozen food retailers; and researchers and students of food science and technology.

Advances In Fermented Foods And Beverages

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Author : Wilhelm Holzapfel
language : en
Publisher: Elsevier
Release Date : 2014-09-20

Advances In Fermented Foods And Beverages written by Wilhelm Holzapfel and has been published by Elsevier this book supported file pdf, txt, epub, kindle and other format this book has been release on 2014-09-20 with Technology & Engineering categories.

Fermentation is used in a wide range of food and beverage applications, and the technology for enhancing this process is continually evolving. This book reviews the use of fermentation in foods and beverages and key aspects of fermented food production. Part one covers the health benefits of fermented foods. Part two includes chapters on fermentation microbiology, while part three looks at ways of controlling and monitoring the quality and safety of fermented foods. Part four covers advances in fermentation technology. Finally, part five covers particular fermented food products.

Global Issues In Food Science And Technology

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Author : Gustavo V. Barbosa-Canovas
language : en
Publisher: Academic Press
Release Date : 2009-07-22

Global Issues In Food Science And Technology written by Gustavo V. Barbosa-Canovas and has been published by Academic Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2009-07-22 with Technology & Engineering categories.

A selected compilation of writings by IUFoST organization supporters, Global Themes in Food Science and Technology were those identified as representing the most important and relevant subjects facing food scientists and technologists today. Chosen by an international editorial board, these subjects offer insights into current research and developments and were selected to stimulate additional interest and work in these key areas.The International Union of Food Science and Technology (IUFoST) is a country-membership organization is the sole global food science and technology organization. It is a voluntary, non-profit association of national food science organizations linking the world's best food scientists and technologists. The goals of their work include the international exchange of scientific and technical information, support of international food science and technology progress, the stimulation of appropriate education and training in these areas, and the fostering of professionalism and professional organization within the food science and technology community. - The latest insights into the topics of greatest concern to today's food science and technology professionals - Written by an international group of academic and professional peers, based on select presentations at IUFoST meeting

Advances Of Science And Technology

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Author : Mulatu Liyew Berihun
language : en
Publisher: Springer Nature
Release Date : 2022-01-01

Advances Of Science And Technology written by Mulatu Liyew Berihun and has been published by Springer Nature this book supported file pdf, txt, epub, kindle and other format this book has been release on 2022-01-01 with Computers categories.

This two-volume set of LNICST 411 and 412 constitutes the refereed post-conference proceedings of the 9th International Conference on Advancement of Science and Technology, ICAST 2021, which took place in August 2021. Due to COVID-19 pandemic the conference was held virtually. The 80 revised full papers were carefully reviewed and selected from 202 submissions. The papers present economic and technologic developments in modern societies in 7 tracks: Chemical, Food and Bioprocess Engineering; Electrical and Electronics Engineering; ICT, Software and Hardware Engineering; Civil, Water Resources, and Environmental Engineering ICT; Mechanical and Industrial Engineering; Material Science and Engineering; Energy Science, Engineering and Policy.

Handbook Of Food Science And Technology 3

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Author : Romain Jeantet
language : en
Publisher: John Wiley & Sons
Release Date : 2016-06-14

Handbook Of Food Science And Technology 3 written by Romain Jeantet 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 2016-06-14 with Technology & Engineering categories.

This third volume in the Handbook of Food Science and Technology Set explains the processing of raw materials into traditional food (bread, wine, cheese, etc.). The agri-food industry has evolved in order to meet new market expectations of its products; with the use of separation and assembly technologies, food technologists and engineers now increasingly understand and control the preparation of a large diversity of ingredients using additional properties to move from the raw materials into new food products. Taking into account the fundamental basis and technological specificities of the main food sectors, throughout the three parts of this book, the authors investigate the biological and biochemical conversions and physicochemical treatment of food from animal sources, plant sources and food ingredients.

Food Science

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Author : A. K. Haghi
language : en
Publisher: CRC Press
Release Date : 2011-12-15

Food Science written by A. K. Haghi and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2011-12-15 with Science categories.

Food Science: Research and Technology presents a broad selection of new research in food science and reflects the diversity of recent advances in the field. Chapters include a study on the use of microbial enzymes for flavor and production in food production; studies of various natural foods, including litchi (lychee), pinto beans, and chickpeas; t

Advances In Food Science And Technology Volume 1

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