Separation Extraction And Concentration Processes In The Food Beverage And Nutraceutical Industries
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Separation Extraction And Concentration Processes In The Food Beverage And Nutraceutical Industries
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Author : S. Rizvi
language : en
Publisher: CRC Press
Release Date : 2011-01-15
Separation Extraction And Concentration Processes In The Food Beverage And Nutraceutical Industries written by S. Rizvi and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2011-01-15 with Technology & Engineering categories.
Engineering Aspects Of Membrane Separation And Application In Food Processing
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Author : Robert W. Field
language : en
Publisher: CRC Press
Release Date : 2017-06-26
Engineering Aspects Of Membrane Separation And Application In Food Processing written by Robert W. Field and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2017-06-26 with Technology & Engineering categories.
Engineering Aspects of Membrane Separation and Application in Food Processing presents an overview and introduction to a wide range of membrane processes, their unique characteristics and challenges. In the food industry, as in many industries, membranes have an environmental advantage over conventional processes that they displace, because they are less energy intensive. The processing at near-ambient conditions also retains flavors and nutritional value. These advantages, together with significant reductions in the cost of membrane modules, augers well for their future not only in the dairy industry but in other parts of the food industry, such as alcohol processing, animal product processing, and fruit and vegetable processing. Chapters address a wide range of membranes separations in the food and beverage industries, and applications are provided that will be of value not only to food engineers but also to process engineers working in other areas. The processing of food is now a highly interdisciplinary science, and anyone concerned with food processing will benefit from reading this book and understanding what membrane processes of the twenty-first century have to offer.
Nanotechnology In The Food Beverage And Nutraceutical Industries
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Author : Qingrong Huang
language : en
Publisher: Elsevier
Release Date : 2012-04-19
Nanotechnology In The Food Beverage And Nutraceutical Industries written by Qingrong Huang and has been published by Elsevier this book supported file pdf, txt, epub, kindle and other format this book has been release on 2012-04-19 with Technology & Engineering categories.
Nanotechnology has the potential to impact on food processing significantly. This important book summarises current research in this area and provides an overview of both current and possible future applications of nanotechnologies in the food industry. Issues such as safety and regulation are also addressed.After an introductory overview, the first part discusses general issues such as risk assessment, the regulatory framework, detection and characterisation of nanoparticles in food. Part two summarises the wide range of applications of nanotechnology in food processing, including nanoscale nutraceutical delivery systems, nanoemulsions and colloids, nanoscale rapid detection devices for contaminants, nanofiltration and nanocomposite packaging materials.With its distinguished editor and international team of contributors, Nanotechnology in the food, beverage and nutraceutical industries is a valuable reference work for both food processors and those researching this expanding field. - Discusses issues such as risk assessment, regulatory framework, detection and characterisation of nanoparticles in food - Summarises the wide range of applications of nanotechnology in food processing, including nutraceutical delivery and packaging materials - Written by a distinguished team of international contributors, this book is an invaluable reference for industry professionals and academics alike
Product Process And Plant Design Using Subcritical And Supercritical Fluids For Industrial Application
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Author : Željko Knez
language : en
Publisher: Springer Nature
Release Date : 2023-07-03
Product Process And Plant Design Using Subcritical And Supercritical Fluids For Industrial Application written by Željko Knez and has been published by Springer Nature this book supported file pdf, txt, epub, kindle and other format this book has been release on 2023-07-03 with Science categories.
This book describes cutting edge technology using supercritical fluids for the production of foodstuffs, medicals, and polymers. It illustrates the importance and use of basic data for design and operation at industrial scale units. The book's authors have several decades of experience of applied research on how to develop large scale industrial units. It provides readers complete insight in design and operation of industrial high pressure process plants. The book is written so it may be understood for people (with?) little or no background on high pressure process technology. It will provide information on how some foodstuffs, medicals, polymers are produced using high pressure technologies. The book demonstrates the importance of fundamental data, how to measure them and how to apply them to design industrial plants. At the same time, it also serves as a textbook for students.
Membrane Systems In The Food Production
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Author : Alfredo Cassano
language : en
Publisher: Walter de Gruyter GmbH & Co KG
Release Date : 2021-07-19
Membrane Systems In The Food Production written by Alfredo Cassano 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 2021-07-19 with Technology & Engineering categories.
The two-volume work presents applications of integrated membrane operations in agro-food productions with significant focus on product quality, recovery of high added-value compounds, reduction of energy consumption and environmental impact. Volume 1. Dairy, Wine and Oil Processing. Volume 2. Wellness Ingredients and Juice Processing.
Engineering Properties Of Foods
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Author : M.A. Rao
language : en
Publisher: CRC Press
Release Date : 2014-04-22
Engineering Properties Of Foods written by M.A. Rao and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2014-04-22 with Technology & Engineering categories.
It has been nearly a decade since the third edition of Engineering Properties of Foods was published, and food structure/microstructure remains a subject of research interest. In fact, significant developments have taken place in the area of high pressure processing (HPP), which has been approved for pasteurization of food by the Food and Drug Administration.
Extrusion Processing Technology
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Author : Jean-Marie Bouvier
language : en
Publisher: John Wiley & Sons
Release Date : 2014-03-31
Extrusion Processing Technology written by Jean-Marie Bouvier 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 2014-03-31 with Technology & Engineering categories.
Extrusion is the operation of forming and shaping a molten or dough-like material by forcing it through a restriction, or die. It is applied and used in many batch and continuous processes. However, extrusion processing technology relies more on continuous process operations which use screw extruders to handle many process functions such as the transport and compression of particulate components, melting of polymers, mixing of viscous media, heat processing of polymeric and biopolymeric materials, product texturization and shaping, defibering and chemical impregnation of fibrous materials, reactive extrusion, and fractionation of solid-liquid systems. Extrusion processing technology is highly complex, and in-depth descriptions and discussions are required in order to provide a complete understanding and analysis of this area: this book aims to provide readers with these analyses and discussions. Extrusion Processing Technology: Food and Non-Food Biomaterials provides an overview of extrusion processing technology and its established and emerging industrial applications. Potency of process intensification and sustainable processing is also discussed and illustrated. The book aims to span the gap between the principles of extrusion science and the practical knowledge of operational engineers and technicians. The authors bring their research and industrial experience in extrusion processing technology to provide a comprehensive, technical yet readable volume that will appeal to readers from both academic and practical backgrounds. This book is primarily aimed at scientists and engineers engaged in industry, research, and teaching activities related to the extrusion processing of foods (especially cereals, snacks, textured and fibrated proteins, functional ingredients, and instant powders), feeds (especially aquafeeds and petfoods), bioplastics and plastics, biosourced chemicals, paper pulp, and biofuels. It will also be of interest to students of food science, food engineering, and chemical engineering. Also available Formulation Engineering of Foods Edited by J.E. Norton, P.J. Fryer and I.T. Norton ISBN 978-0-470-67290-7 Food and Industrial Bioproducts and Bioprocessing Edited by N.T. Dunford ISBN 978-0-8138-2105-4 Handbook of Food Process Design Edited by J. Ahmed and M.S. Rahman ISBN 978-1-4443-3011-3
Food Safety
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Author : Umile Gianfranco Spizzirri
language : en
Publisher: John Wiley & Sons
Release Date : 2016-11-29
Food Safety written by Umile Gianfranco Spizzirri 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 2016-11-29 with Technology & Engineering categories.
Food safety and quality are key objectives for food scientists and industries all over the world. To achieve this goal, several analytical techniques (based on both destructive detection and nondestructive detection) have been proposed to fit the government regulations. The book aims to cover all the analytical aspects of the food quality and safety assessment. For this purpose, the volume describes the most relevant techniques employed for the determination of the major food components (e.g. protein, polysaccharides, lipds, vitamins, etc.), with peculiar attention to the recent development in the field. Furthermore, the evaluation of the risk associated with food consumption is performed by exploring the recent advances in the detection of the key food contaminants (e.g. biogenic amines, pesticides, toxins, etc.). Chapters tackle such subject as: GMO Analysis Methods in Food Current Analytical Techniques for the Analysis of Food Lipids Analytical Methods for the Analysis of Sweeteners in Food Analytical Methods for Pesticides Detection in Foodstuffs Food and Viral Contamination Application of Biosensors to Food Analysis
Principles And Applications Of Fermentation Technology
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Author : Arindam Kuila
language : en
Publisher: John Wiley & Sons
Release Date : 2018-07-30
Principles And Applications Of Fermentation Technology written by Arindam Kuila 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 2018-07-30 with Science categories.
The book covers all aspects of fermentation technology such as principles, reaction kinetics, scaling up of processes, and applications. The 20 chapters written by subject matter experts are divided into two parts: Principles and Applications. In the first part subjects covered include: Modelling and kinetics of fermentation technology Sterilization techniques used in fermentation processes Design and types of bioreactors used in fermentation technology Recent advances and future prospect of fermentation technology The second part subjects covered include: Lactic acid and ethanol production using fermentation technology Various industrial value-added product biosynthesis using fermentation technology Microbial cyp450 production and its industrial application Polyunsaturated fatty acid production through solid state fermentation Application of oleaginous yeast for lignocellulosic biomass based single cell oil production Utilization of micro-algal biomass for bioethanol production Poly-lactide production from lactic acid through fermentation technology Bacterial cellulose and its potential impact on industrial applications
Foods Nutrients And Food Ingredients With Authorised Eu Health Claims
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Author : Michele Sadler
language : en
Publisher: Woodhead Publishing
Release Date : 2015-05-28
Foods Nutrients And Food Ingredients With Authorised Eu Health Claims written by Michele Sadler and has been published by Woodhead Publishing this book supported file pdf, txt, epub, kindle and other format this book has been release on 2015-05-28 with Health & Fitness categories.
The second volume of Foods, nutrients and food ingredients with authorised EU health claims continues from Volume 1, which provided a comprehensive overview of many of the permitted health claims for foods and nutrients approved under European Regulation EC 1924/2006. This new volume discusses more of the health claims authorised to date for use in the EU. The chapters cover details of various permitted claims, such as the approved wording, conditions of use, the target group for the claims, the evidence for the claimed health benefits, and where appropriate details of other relevant legislation, consumer-related issues and future trends. The book opens with an overview of regulatory developments relating to health claims. Part One reviews authorised disease risk reduction claims and proprietary claims. The second part investigates ingredients with permitted 'general function' claims, with chapters examining ingredients such as red yeast rice, glucomannan and guar gum. The final section of the book explores foods and nutrients with permitted health claims, including chapters on authorised EU health claims for prunes, foods with low or reduced sodium or saturated fatty acids, and claims for essential and long chain polyunsaturated fatty acids. - Building on volume 1, this title ensures that the area of EU health claims in food is comprehensively covered - Chapters are devoted to individual food ingredients and substances, covering the range of issues related to health claims - Health-promoting products are an increasing consumer trend in product development and this book provides key information on these advances