Starterkulturen Und Enzyme F R Die Lebensmitteltechnik
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Starterkulturen Und Enzyme F R Die Lebensmitteltechnik
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Author :
language : de
Publisher:
Release Date : 1987
Starterkulturen Und Enzyme F R Die Lebensmitteltechnik written by and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1987 with Fermentation products industry categories.
Current Topics In Flavours And Fragrances
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Author : K.A. Swift
language : en
Publisher: Springer Science & Business Media
Release Date : 2012-12-06
Current Topics In Flavours And Fragrances written by K.A. Swift and has been published by Springer Science & Business Media this book supported file pdf, txt, epub, kindle and other format this book has been release on 2012-12-06 with Technology & Engineering categories.
This book is designed to give the reader up to date infonnation on some of the more exciting developments that have taken place at the leading edge of fragrance and flavour research. Chapter one gives the reader a rnpid excursion through the chronological landmarks of fragrance and flavour materials and sets the scene for the remaining nine chapters which cover topics that are at the forefront of modem research. Chapter two looks at the total synthesis of synthetically interesting perfumery naturnl materials. This chapter aims to highlight the creative and elegant chemistry that has been performed by some of the worlds greatest chemists in their quest to synthesise one of the five naturnl products reviewed in the chapter. The chapter fits in with the forward looking theme of the book as it will hopefully inspire other chemists that are interested in synthesising natural products to produce elegant new, or industrially applicable routes to these and other perfumery materials. Chapter three looks at the growing area of interest in asymmetric fragrance materials. The chapter focuses on the use of the metal-BINAP catalytic system for the preparation of fragrance and flavour ingredients. Environmental considerations are now an integrnl and vital part of planning any new industrial chemical process. Chapter four aims to give the reader an insight into the wide-ranging and often readily applicable chemistry that is currently available for the installation of environmentally friendly chemical processes.
Functional Properties Of Traditional Foods
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Author : Kristberg Kristbergsson
language : en
Publisher: Springer
Release Date : 2016-04-18
Functional Properties Of Traditional Foods written by Kristberg Kristbergsson and has been published by Springer this book supported file pdf, txt, epub, kindle and other format this book has been release on 2016-04-18 with Technology & Engineering categories.
This third book in the Trilogy of Traditional Foods, part of the ISEKI Food Series, covers the beneficial properties of functional foods from across the world. The volume is divided into four sections that address different key topics in the area of study. Part I provides a general overview of the material, with chapters on functional aspects of antioxidants and probiotics in traditional food. This section also includes chapters on the potential health benefits of Thai, Slovak and Turkish traditional foods. Part II contains eight chapters on cereal-based foods, including chapters on Carob flour, products from Mexican Chia, and the ancient grain Cañahua. Part III is devoted to plant based foods and includes chapters on dates from Israel, medical properties of cactus products from Mexico, beneficial properties of Mastic gum from the Greek island Chios, and the properties of Argan oil from Morocco. Part IV focuses on Honey and Beverages, with chapters on functional and nutritional properties of honey and the properties of Camellia tea, as well as the Spanish drink Horchata De Chufa. The purpose of the book is to describe and sometimes evaluate properties of foods that native consumers have believed to be beneficial. All chaptersare written by practicing Food Scientists or Engineers but are written with the interested general public in mind.The book should cater to the practicing food professional as well as all who are interested in beneficial properties of traditional foods.
Ultrasound Technologies For Food And Bioprocessing
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Author : Hao Feng
language : en
Publisher: Springer Science & Business Media
Release Date : 2010-11-17
Ultrasound Technologies For Food And Bioprocessing written by Hao Feng and has been published by Springer Science & Business Media this book supported file pdf, txt, epub, kindle and other format this book has been release on 2010-11-17 with Technology & Engineering categories.
Traditional food and bioprocessing technologies are facing challenges due to high expectation from the consumers and producers for better quality and safety, higher process efficiency, and products with novel properties or functionalities. For this reason, in the last few years new forms of physical energies have been explored to propose alternatives to traditional processing technologies. Acoustic energy has the potential to replace or partially substitute conventional processes, and at the same time offer unique opportunities in the characterization of foods and biomaterials. This book is a resource for experts and newcomers in the field of power ultrasound, gives insights into the physical principles of this technology, details the latest advancements, and links them to current and potential applications in the food and bioprocessing related industries.
Agrindex
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Author :
language : en
Publisher:
Release Date : 1995
Agrindex written by and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1995 with Agriculture categories.
Hydrocolloid Applications
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Author : Nussinovitch
language : en
Publisher: Springer Science & Business Media
Release Date : 2012-12-06
Hydrocolloid Applications written by Nussinovitch and has been published by Springer Science & Business Media this book supported file pdf, txt, epub, kindle and other format this book has been release on 2012-12-06 with Technology & Engineering categories.
This book offers a comprehensive introduction to the technological applications of these fascinating materials. It introduces sources, structures, properties, and food uses, and describes gums in non-food areas, their applications and their multi-disciplinary contribution to these fields, as well as examples of their uses.
Advances In Food Process Engineering Research And Applications
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Author : Stavros Yanniotis
language : en
Publisher: Springer Science & Business Media
Release Date : 2013-10-21
Advances In Food Process Engineering Research And Applications written by Stavros Yanniotis and has been published by Springer Science & Business Media this book supported file pdf, txt, epub, kindle and other format this book has been release on 2013-10-21 with Technology & Engineering categories.
This is the second publication stemming from the International Congress on Engineering in Food, the first being Food Engineering Interfaces, based on the last ICEF10. The theme of ICEF 11, held in Athens, Greece in May 2011, is “Food Process Engineering in a Changing World.” The conference explored the ways food engineering contributes to the solutions of vital problems in a world of increasing population and complexity that is under the severe constraints of limited resources of raw materials, energy, and environment. The book, comprised of 32 chapters, features an interdisciplinary focus, including food materials science, engineering properties of foods, advances in food process technology, novel food processes, functional foods, food waste engineering, food process design and economics, modeling food safety and quality, and innovation management.
Present And Future Of High Pressure Processing
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Author : Francisco J. Barba
language : en
Publisher: Elsevier
Release Date : 2020-08-22
Present And Future Of High Pressure Processing written by Francisco J. Barba and has been published by Elsevier this book supported file pdf, txt, epub, kindle and other format this book has been release on 2020-08-22 with Health & Fitness categories.
Developed for academic researchers and for those who work in industry, Present and Future of High Pressure Processing: A Tool for Developing Innovative, Sustainable, Safe, and Healthy Foods outlines innovative applications derived from the use of high-pressure processing, beyond microbial inactivation. This content is especially important for product developers as it includes technological, physicochemical, and nutritional perspectives.This book specifically focuses on innovative high-pressure processing applications and begins with an introduction followed by a section on the impact of high-pressure processing on bioactive compounds and bioaccessibility/bioavailability. The third section addresses the ways in which high-pressure processing can assist in the reduction of toxins and contaminants, while the fourth section presents opportunities for the use of high-pressure processing in the development of healthy and/or functional food. This reference concludes with an analysis of the challenges regarding the use of high-pressure processing as an innovative application. Explores the use of high-pressure processing as a tool for developing new products Outlines the structure and improved functional properties provided by high-pressure processing Illustrates potential applications and future trends of high-pressure processing Explains the mechanisms that influence the impact of high-pressure processing Highlights the optimal conditions for high-pressure processing to develop certain food products Defines the challenges and future perspectives in the use of high-pressure processing for food product development
Handbook Of Hygiene Control In The Food Industry
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Author : John Holah
language : en
Publisher: Elsevier
Release Date : 2005-10-30
Handbook Of Hygiene Control In The Food Industry written by John Holah and has been published by Elsevier this book supported file pdf, txt, epub, kindle and other format this book has been release on 2005-10-30 with Technology & Engineering categories.
Developments such as the demand for minimally-processed foods have placed a renewed emphasis on good hygienic practices in the food industry. As a result there has been a wealth of new research in this area. Complementing Woodhead’s best-selling Hygiene in the food industry, which reviews current best practice in hygienic design and operation, Handbook of hygiene control in the food industry provides a comprehensive summary of the key trends and issues in food hygiene research. Developments go fast: results of the R&D meanwhile have been applied or are being implemented as this book goes to print.Part one reviews research on the range of contamination risks faced by food processors. Building on this foundation, Part two discusses current trends in the design both of buildings and types of food processing equipment, from heating and packaging equipment to valves, pipes and sensors. Key issues in effective hygiene management are then covered in part three, from risk analysis, good manufacturing practice and standard operating procedures (SOPs) to improving cleaning and decontamination techniques. The final part of the book reviews developments in ways of monitoring the effectiveness of hygiene operations, from testing surface cleanability to sampling techniques and hygiene auditing.Like Hygiene in the food industry, this book is a standard reference for the food industry in ensuring the highest standards of hygiene in food production. Standard reference on high hygiene standards for the food industry Provides a comprehensive summary of the key trends in food hygiene research Effective hygiene management strategies are explored
Bacteriocins Of Lactic Acid Bacteria
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Author : Dallas G. Hoover
language : en
Publisher: Academic Press
Release Date : 2014-06-28
Bacteriocins Of Lactic Acid Bacteria written by Dallas G. Hoover and has been published by Academic Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2014-06-28 with Science categories.
Bacteriocins of Lactic Acid Bacteria is based on the 1990 Annual Meeting of the Institute of Food Technologists held in Dallas, Texas. It describes a number of well-characterized bacteriocins and, where possible, discusses practical applications for those that have been defined thus far from the lactic acid bacteria. The book begins with an introductory overview of naturally occurring antibacterial compounds. This is followed by discussions of methods of detecting bacteriocins and biochemical procedures for extraction and purification; genetics and cellular regulation of bacteriocins; bacteriocins based on the genera of lactic acid bacteria Lactococcus, Lactobacillus, Pediococcus, and Leuconostoc, and related bacteria such as Carnobacterium and Propionibacterium; and the regulatory and political aspects for commercial use of these substances. The final chapter sets out the prognosis for the future of this dynamic area. The information contained in this book should benefit those with interest in the potential for industrial use of bacteriocins as preservative ingredients. Anyone interested in lactic acid bacteria or the biosynthesis, regulation, and mechanisms of inhibition of these proteinaceous compounds will also appreciate the material presented. These include food scientists, microbiologists, food processors and product physiologists, food toxicologists, and food and personal product regulators.