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Supercritical Fluid Processing Of Food And Biomaterials

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Supercritical Fluid Processing Of Food And Biomaterials

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Author : S. S. H. Rizvi
language : en
Publisher: Springer
Release Date : 2011-11-21

Supercritical Fluid Processing Of Food And Biomaterials written by S. S. H. Rizvi and has been published by Springer this book supported file pdf, txt, epub, kindle and other format this book has been release on 2011-11-21 with Technology & Engineering categories.

The need for understanding the fundamentals of supercritical fluid processing and their applications to ever-widening ranges of materials and conditions continues to expand. There has been much interest in the use of supercritical fluids as solvents in bioprocessing of food and related materials. Admittedly, a few successful applications of supercritical fluids could be cited but these are minuscule in comparison with the potential applications as yet undeveloped and unexploited. This volume is based on the papers presented at the symposium on Super critical fluid processing of biomaterials: Basics of process design and applications organized during the 8th World Congress of Food Science and Technology held in Toronto, Sept. 29-0ct. 4, 1991. The coverage represents the breadth of interest in this field around the world. I am indeed indebted to the authors who so willingly brought their work to the symposium and provided revised manuscripts of their papers for publication. I would also like to acknowledge the assistance of Professor M. LeMaguer of the University of Guelph for co-chairing the symposium. , The organization and successful completion of the symposium and the production of this volume is due to the assistance of the Technical Program Committee of the Congress and the cooperation of many people. I express my appreciation to them all. S. S. H.

Supercritical Fluid Processing Of Food And Biomaterials

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Author : S. S. H. Rizvi
language : en
Publisher: Springer
Release Date : 2014-09-12

Supercritical Fluid Processing Of Food And Biomaterials

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Author : Syed S.H. Rizvi
language : en
Publisher: Springer
Release Date : 1998-10-31

Supercritical Fluid Processing Of Food And Biomaterials written by Syed S.H. Rizvi and has been published by Springer this book supported file pdf, txt, epub, kindle and other format this book has been release on 1998-10-31 with Technology & Engineering categories.

Food Process Engineering And Technology

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Author : Zeki Berk
language : en
Publisher: Academic Press
Release Date : 2013-06-08

Food Process Engineering And Technology written by Zeki Berk and has been published by Academic Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2013-06-08 with Technology & Engineering categories.

The past 30 years have seen the establishment of food engineering both as an academic discipline and as a profession. Combining scientific depth with practical usefulness, this book serves as a tool for graduate students as well as practicing food engineers, technologists and researchers looking for the latest information on transformation and preservation processes as well as process control and plant hygiene topics. - Strong emphasis on the relationship between engineering and product quality/safety - Links theory and practice - Considers topics in light of factors such as cost and environmental issues

Supercritical Fluid Technology For Drug Product Development

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Author : Peter York
language : en
Publisher: CRC Press
Release Date : 2004-03-23

Supercritical Fluid Technology For Drug Product Development written by Peter York and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2004-03-23 with Medical categories.

Interconnecting the fundamentals of supercritical fluid (SCF) technologies, their current and anticipated utility in drug delivery, and process engineering advances from related methodological domains and pharmaceutical applications, this volume unlocks the potential of supercritical fluids to further the development of improved pharmaceutical products-from drug powders for respiratory delivery to drug delivery systems for controlled release.

Food Process Engineering Explained

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Author : Anagh Deshpande
language : en
Publisher: Educohack Press
Release Date : 2024-12-15

Food Process Engineering Explained written by Anagh Deshpande and has been published by Educohack Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2024-12-15 with Technology & Engineering categories.

"Food Process Engineering Explained" addresses the growing need for cleaner and healthier food in response to a rising population. The book explores recent advancements in the food processing industry and technology, covering production, processing, packaging, storage, and cooking techniques to ensure and preserve food quality, taste, and aesthetic value. We provide extensively researched techniques, processes, and recent developments, as well as the challenges faced by the food processing industry. The book includes graphs, charts, tables, and arithmetical problems to offer a comprehensive understanding of the various stages and parts of the food processing industry. One unique feature of our book is its dual focus on both the scientific and economic aspects of food processing. By examining each process from these perspectives, we offer insights into the economic impact of the industry. This book is perfect for anyone interested in delving deeper into food processing, providing valuable knowledge about the technologies and methods that drive the industry.

Novel Food Processing Technologies

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Author : Gustavo V. Barbosa-Canovas
language : en
Publisher: CRC Press
Release Date : 2004-11-30

Novel Food Processing Technologies written by Gustavo V. Barbosa-Canovas and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2004-11-30 with Technology & Engineering categories.

Reflecting current trends in alternative food processing and preservation, this reference explores the most recent applications in pulsed electric field (PEF) and high-pressure technologies, food microbiology, and modern thermal and nonthermal operations to prevent the occurrence of food-borne pathogens, extend the shelf-life of foods, and improve

Bioseparation Processes In Food

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Author : Singh
language : en
Publisher: CRC Press
Release Date : 1995-05-16

Bioseparation Processes In Food written by Singh and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 1995-05-16 with Technology & Engineering categories.

Offers in-depth coverage of the latest advances in new and traditional separation technologies as they are used in a variety of ways to produce value-added products. Examines both fundamental and applied aspects of separation techniques.

Analytical Supercritical Fluid Extraction Techniques

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Author : E.D. Ramsey
language : en
Publisher: Springer Science & Business Media
Release Date : 2012-12-06

Analytical Supercritical Fluid Extraction Techniques written by E.D. Ramsey 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 Science categories.

During the past decade supercritical fluid extration (SFE) has attracted considerable attention as a sample preparation procedure in analytical chemistry. The successful implementation of this technique can lead to improved sample throughput, more efficient recovery of analytes, cleaner extracts, economic replacement of halogenated solvents and a high level of automation, compared to conventional sample preparation procedures. This book provides an overview of basic principles of SFE as well as in-depth reviews of both on- and off-line SFE methods. The on-line coupling of SFE with both chromatographic and spectroscopics techniques has been the subject of a great deal of research effort and is dealt with in detail. Newer developments, such as off-line SFE of solid and liquid matrices, are starting to attract a great deal of interest, and the coverage of these areas will prove of particular value to the analytical chemist. The international team of authors has illustrated these topics with many `state-of-the-art' applications, and each chapter provides a comprehensive list of references. For the convenience of the reader, an appendix which contains pressure conversion scales and supercritical fluid carbon dioxide density tables appears at the end of the book. The volume's extensive coverage of both on-line and off-line extraction will be particularly useful to analytical chemists, in a wide range of environments, seeking to develop high quality, simple and robust SFE methods.

Green Food Processing Techniques

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Author : Farid Chemat
language : en
Publisher: Academic Press
Release Date : 2019-07-26

Green Food Processing Techniques written by Farid Chemat and has been published by Academic Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2019-07-26 with Technology & Engineering categories.

Green Food Processing Techniques: Preservation, Transformation and Extraction advances the ethics and practical objectives of "Green Food Processing" by offering a critical mass of research on a series of methodological and technological tools in innovative food processing techniques, along with their role in promoting the sustainable food industry. These techniques (such as microwave, ultrasound, pulse electric field, instant controlled pressure drop, supercritical fluid processing, extrusion...) lie on the frontier of food processing, food chemistry, and food microbiology, and are thus presented with tools to make preservation, transformation and extraction greener. The Food Industry constantly needs to reshape and innovate itself in order to achieve the social, financial and environmental demands of the 21st century. Green Food Processing can respond to these challenges by enhancing shelf life and the nutritional quality of food products, while at the same time reducing energy use and unit operations for processing, eliminating wastes and byproducts, reducing water use in harvesting, washing and processing, and using naturally derived ingredients. - Introduces the strategic concept of Green Food Processing to meet the challenges of the future of the food industry - Presents innovative techniques for green food processing that can be used in academia, and in industry in R&D and processing - Brings a multidisciplinary approach, with significant contributions from eminent scientists who are actively working on Green Food Processing techniques

Supercritical Fluid Processing Of Food And Biomaterials

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