Food Processing Review
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Food Processing Review
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Author :
language : en
Publisher:
Release Date : 1968
Food Processing Review written by and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1968 with Food industry and trade categories.
Food Processing Review
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Author :
language : en
Publisher:
Release Date : 1968
Food Processing Review written by and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1968 with Food industry and trade categories.
Innovative Food Processing Technologies
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Author :
language : en
Publisher: Elsevier
Release Date : 2020-08-18
Innovative Food Processing Technologies written by and has been published by Elsevier this book supported file pdf, txt, epub, kindle and other format this book has been release on 2020-08-18 with Technology & Engineering categories.
Food process engineering, a branch of both food science and chemical engineering, has evolved over the years since its inception and still is a rapidly changing discipline. While traditionally the main objective of food process engineering was preservation and stabilization, the focus today has shifted to enhance health aspects, flavour and taste, nutrition, sustainable production, food security and also to ensure more diversity for the increasing demand of consumers. The food industry is becoming increasingly competitive and dynamic, and strives to develop high quality, freshly prepared food products. To achieve this objective, food manufacturers are today presented with a growing array of new technologies that have the potential to improve, or replace, conventional processing technologies, to deliver higher quality and better consumer targeted food products, which meet many, if not all, of the demands of the modern consumer. These new, or innovative, technologies are in various stages of development, including some still at the R&D stage, and others that have been commercialised as alternatives to conventional processing technologies. Food process engineering comprises a series of unit operations traditionally applied in the food industry. One major component of these operations relates to the application of heat, directly or indirectly, to provide foods free from pathogenic microorganisms, but also to enhance or intensify other processes, such as extraction, separation or modification of components. The last three decades have also witnessed the advent and adaptation of several operations, processes, and techniques aimed at producing high quality foods, with minimum alteration of sensory and nutritive properties. Some of these innovative technologies have significantly reduced the thermal component in food processing, offering alternative nonthermal methods. Food Processing Technologies: A Comprehensive Review, Three Volume Set covers the latest advances in innovative and nonthermal processing, such as high pressure, pulsed electric fields, radiofrequency, high intensity pulsed light, ultrasound, irradiation and new hurdle technology. Each section will have an introductory article covering the basic principles and applications of each technology, and in-depth articles covering the currently available equipment (and/or the current state of development), food quality and safety, application to various sectors, food laws and regulations, consumer acceptance, advancements and future scope. It will also contain case studies and examples to illustrate state-of-the-art applications. Each section will serve as an excellent reference to food industry professionals involved in the processing of a wide range of food categories, e.g., meat, seafood, beverage, dairy, eggs, fruits and vegetable products, spices, herbs among others.
Food Processing Handbook
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Author : James G. Brennan
language : en
Publisher: John Wiley & Sons
Release Date : 2012-05-07
Food Processing Handbook written by James G. Brennan 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 2012-05-07 with Technology & Engineering categories.
The second edition of the Food Processing Handbook presents a comprehensive review of technologies, procedures and innovations in food processing, stressing topics vital to the food industry today and pinpointing the trends in future research and development. Focusing on the technology involved, this handbook describes the principles and the equipment used as well as the changes - physical, chemical, microbiological and organoleptic - that occur during food preservation. In so doing, the text covers in detail such techniques as post-harvest handling, thermal processing, evaporation and dehydration, freezing, irradiation, high-pressure processing, emerging technologies and packaging. Separation and conversion operations widely used in the food industry are also covered as are the processes of baking, extrusion and frying. In addition, it addresses current concerns about the safety of processed foods (including HACCP systems, traceability and hygienic design of plant) and control of food processes, as well as the impact of processing on the environment, water and waste treatment, lean manufacturing and the roles of nanotechnology and fermentation in food processing. This two-volume set is a must-have for scientists and engineers involved in food manufacture, research and development in both industry and academia, as well as students of food-related topics at undergraduate and postgraduate levels. From Reviews on the First Edition: "This work should become a standard text for students of food technology, and is worthy of a place on the bookshelf of anybody involved in the production of foods." Journal of Dairy Technology, August 2008 "This work will serve well as an excellent course resource or reference as it has well-written explanations for those new to the field and detailed equations for those needing greater depth." CHOICE, September 2006
Food Processing Review 1971
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Author : Milton Gutterson
language : en
Publisher:
Release Date : 1971
Food Processing Review 1971 written by Milton Gutterson and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1971 with categories.
Food Processing Review
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Author :
language : en
Publisher:
Release Date : 1960*
Food Processing Review written by and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1960* with categories.
Agglomeration Processes In Food Manufacture 1972
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Author : Nicholas Pintauro
language : en
Publisher: William Andrew
Release Date : 1972
Agglomeration Processes In Food Manufacture 1972 written by Nicholas Pintauro and has been published by William Andrew this book supported file pdf, txt, epub, kindle and other format this book has been release on 1972 with Agglomeration categories.
Innovative Food Processing Technologies
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Author : Kai Knoerzer
language : en
Publisher:
Release Date : 2021
Innovative Food Processing Technologies written by Kai Knoerzer and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2021 with Food categories.
Food Processing
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Author : International Finance Corporation
language : en
Publisher:
Release Date : 1992
Food Processing written by International Finance Corporation and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1992 with categories.
Innovative Food Processing Technologies
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Author : Kai Knoerzer
language : en
Publisher:
Release Date : 2021
Innovative Food Processing Technologies written by Kai Knoerzer and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2021 with Food categories.