Tecnologia Do Processamento De Alimentos 4 Ed
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Tecnologia Do Processamento De Alimentos 4 Ed
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Author : P. J. Fellows
language : pt-BR
Publisher: Artmed Editora
Release Date : 2018-12-19
Tecnologia Do Processamento De Alimentos 4 Ed written by P. J. Fellows and has been published by Artmed Editora this book supported file pdf, txt, epub, kindle and other format this book has been release on 2018-12-19 with Technology & Engineering categories.
Reescrita e ampliada, esta 4ª edição de Tecnologia do processamento de alimentos: princípios e prática combina teoria e cálculos de processamento de alimentos com o resultado de estudos científicos e práticas comerciais. Abrangente, a obra apresenta um panorama da maioria das operações unitárias, oferecendo detalhes dos métodos e equipamentos de processo, condições de operação e os efeitos do processamento tanto nos microrganismos que contaminam ou deterioram os alimentos como nas propriedades físico-químicas, nutricionais e sensoriais dos alimentos. Os conteúdos estão divididos em cinco partes: a Parte I descreve conceitos básicos importantes, incluindo composição dos alimentos, propriedades físicas e bioquímicas, qualidade e segurança dos alimentos, monitoramento e controle do processo e princípios de engenharia. As Partes II a IV agrupam as operações unitárias de acordo com o tipo de transferência de calor que ocorre, e a Parte V descreve operações pós-processamento, ou seja, embalagem, armazenagem e logística de distribuição.
Postharvest Physiological Disorders In Fruits And Vegetables
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Author : Sergio Tonetto de Freitas
language : en
Publisher: CRC Press
Release Date : 2019-01-15
Postharvest Physiological Disorders In Fruits And Vegetables written by Sergio Tonetto de Freitas and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2019-01-15 with Technology & Engineering categories.
This book, chock full of color illustrations, addresses the main postharvest physiological disorders studied in fruits and vegetables. For a wide variety of fruits and vegetables, Postharvest Physiological Disorders in Fruits and Vegetables describes visual symptoms, triggering and inhibiting mechanisms, and approaches to predict and control these disorders after harvest. Color photographs illustrate the disorders, important factors, physiology, and management. The book includes a detailed description of the visual symptoms, triggering and inhibiting mechanisms, and possible approaches to predict and control physiological disorders. The mechanisms triggering and inhibiting the disorders are discussed in detail in each chapter, based on recent studies, which can help readers better understand the factors regulating each disorder. The description of possible approaches to predict and control each disorder can help growers, shippers, wholesalers, and retailers to determine the best management practices to reduce disorder incidence and crop losses. Features: Presents visual symptoms of postharvest physiological disorders that will help readers to precisely identify the disorders in fruits and vegetables Details mechanisms triggering and inhibiting the postharvest disorders Explains possible approaches to predict and control these disorders Suggests the best postharvest management approaches for each crop Although there are many scientific publications on postharvest physiological disorders, there are no recent reviews or books putting together the most recent information about the mechanisms regulating, as well as about the possible approaches to predict and control these disorders.
Tecnologia De Alimentos
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Author :
language : pt-BR
Publisher:
Release Date : 1987
Tecnologia De Alimentos 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 categories.
Tecnologia de alimentos; Alimentação e nutrição; Industrialização de alimentos; Matérias-primas; Noções de microbiologia de alimentos; Contaminações de alimentos; Alterações de alimentos; Microrganismos e enzimas de utilidade na indústria de alimento;. Conservacao de alimentos; Aditivos e coadjuvantes; Embalagem de alimentos; Fraudes em alimentos; Resíduos e subprodutos de alimentos; Higiene, limpeza e sanitização na indústria de alimentos; Controle de qualidade.
Food Processing
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Author : Romina Alina Marc
language : en
Publisher: BoD – Books on Demand
Release Date : 2020-05-06
Food Processing written by Romina Alina Marc and has been published by BoD – Books on Demand this book supported file pdf, txt, epub, kindle and other format this book has been release on 2020-05-06 with Technology & Engineering categories.
In view of the continuous evolution that is taking place in the field of food processing, this book aims to devise the most comprehensive presentation of up-to-date information in the specialized literature to improve existing knowledge. The chapters in this book have been divided into four sections. Section 1—Food Technologies in Food Processing—presents current technological processes used in food processing. Section 2—Quality of Raw Materials in Food Processing—presents the importance of the quality of raw materials used in food processing. Section 3—Treatments Used in Food Processing—presents the latest trends in treatments used in food processing. Section 4—Factors That Influence Food Processing—presents current information on the factors that influence food processing from the raw material to the packaging used.
Postharvest Biology And Technology Of Tropical And Subtropical Fruits
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Author : Elhadi M Yahia
language : en
Publisher: Elsevier
Release Date : 2011-09-19
Postharvest Biology And Technology Of Tropical And Subtropical Fruits written by Elhadi M Yahia and has been published by Elsevier this book supported file pdf, txt, epub, kindle and other format this book has been release on 2011-09-19 with Business & Economics categories.
Tropical and subtropical fruits are popular products, but are often highly perishable and need to be transported long distances for sale. The four volumes of Postharvest biology and technology of tropical fruits review essential aspects of postharvest biology, postharvest technologies, handling and processing technologies for both well-known and lesser-known fruits. Volume 1 contains chapters on general topics and issues, while Volumes 2, 3 and 4 contain chapters focused on individual fruits, organised alphabetically. Volume 1 provides an overview of key factors associated with the postharvest quality of tropical and subtropical fruits. Two introductory chapters cover the economic importance of these crops and their nutritional benefits. Chapters reviewing the postharvest biology of tropical and subtropical fruits and the impact of preharvest conditions, harvest circumstances and postharvest technologies on quality follow. Further authors review microbiological safety, the control of decay and quarantine pests and the role of biotechnology in the improvement of produce of this type. Two chapters on the processing of tropical and subtropical fruit complete the volume. With its distinguished editor and international team of contributors, Volume 1 of Postharvest biology and technology of tropical and subtropical fruits, along with the other volumes in the collection, will be an essential reference both for professionals involved in the postharvest handling and processing of tropical and subtropical fruits and for academics and researchers working in the area. Along with the other volumes in the collection, Volume 1 is an essential reference for professionals involved in the postharvest handling and processing of tropical and subtropical fruits and for academics and researchers working in the area Focuses on fundamental issues of fruit physiology, quality, safety and handling relevant to all those in the tropical and subtropical fruits supply chain Chapters include nutritional and health benefits, preharvest factors, food safety, and biotechnology and molecular biology
Fermentation Processes Engineering In The Food Industry
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Author : Carlos Ricardo Soccol
language : en
Publisher: CRC Press
Release Date : 2013-03-27
Fermentation Processes Engineering In The Food Industry written by Carlos Ricardo Soccol and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2013-03-27 with Science categories.
With the advent of modern tools of molecular biology and genetic engineering and new skills in metabolic engineering and synthetic biology, fermentation technology for industrial applications has developed enormously in recent years. Reflecting these advances, Fermentation Processes Engineering in the Food Industry explores the state of the art of
Exotic Fruits Reference Guide
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Author : Sueli Rodrigues
language : en
Publisher: Academic Press
Release Date : 2018-01-05
Exotic Fruits Reference Guide written by Sueli Rodrigues and has been published by Academic Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2018-01-05 with Technology & Engineering categories.
Exotic Fruits Reference Guide is the ultimate, most complete reference work on exotic fruits from around the world. The book focuses on exotic fruit origin, botanical aspects, cultivation and harvest, physiology and biochemistry, chemical composition and nutritional value, including phenolics and antioxidant compounds. This guide is in four-color and contains images of the fruits, in addition to their regional names and geographical locations. Harvest and post-harvest conservation, as well as the potential for industrialization, are also presented as a way of stimulating interest in consumption and large scale production. Covers exotic fruits found all over the world, described by a team of global contributors Provides quick and easy access to botanical information, biochemistry, fruit processing and nutritional value Features four-color images throughout for each fruit, along with its regional name and geographical location Serves as a useful reference for researchers, industrial practitioners and students
Ci Ncia E Tecnologia De Alimentos
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Author : Tiffany Prokopp Hautrive
language : pt-BR
Publisher: Editora Insular
Release Date : 2021-08-10
Ci Ncia E Tecnologia De Alimentos written by Tiffany Prokopp Hautrive and has been published by Editora Insular this book supported file pdf, txt, epub, kindle and other format this book has been release on 2021-08-10 with Technology & Engineering categories.
Quatro grandes temas neste livro. 1. Análise Sensorial de Alimentos. Disciplina científica usada para evocar, medir, analisar e interpretar reações das características dos alimentos e materiais como são percebidas pelos sentidos da visão, olfato, gosto, tato e audição; 2. Aditivos Alimentares. Muitas substâncias químicas são empregadas no decorrer de todo o processo de produção de alimentos, entre as quais destacam-se os aditivos, que podem apresentar grandes vantagens para melhorá-los do ponto de vista tecnológico, desde que seu uso seja seguro. 3. Padrões, Legislações e Fiscalização de Alimentos. Para que o alimento seja seguro, é importante fiscalizar sua qualidade em todas as etapas de produção, desde o abate, ordenha, postura ou colheita, passando pelo transporte, recebimento, armazenamento, processamento, até a distribuição final ao consumidor, bem como o cuidado desse consumidor com o produto após sua aquisição, atentando para todas as recomendações do fabricante, pois uma falha em qualquer uma das etapas pode comprometer a qualidade do produto como um todo. 4. Enzimas na Indústria de Alimentos. As enzimas são proteínas de alto peso molecular, dotadas de atividade biológica específica, acelerando reações químicas in vivo (catalisadoras) com um mínimo de gasto energético, sendo por isso considerados poupadores de energia. Podem ter origem vegetal, animal e microbiana (bactéria, mofo ou levedura), são biodegradáveis e a maioria é termolábil.
Food Engineering
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Author : Teodora Emilia Coldea
language : en
Publisher: BoD – Books on Demand
Release Date : 2019-09-11
Food Engineering written by Teodora Emilia Coldea and has been published by BoD – Books on Demand this book supported file pdf, txt, epub, kindle and other format this book has been release on 2019-09-11 with Technology & Engineering categories.
Given the rapid growth of engineering fields, namely the food industry with novel food process technologies, novel ingredients, advanced enzyme production and applications, and other complementary technologies, this book will disclose the latest trends in food engineering. This text is a compilation of selected research articles and reviews covering current efforts in research in and application of emerging technologies in the food industry. The chapters in this book are divided into three broad sections. Section 1 deals with introductory information about enzyme application, preserving treatments (such as thermal treatment, active packaging concepts) in a sustainable, cost-effective manner, inclusion in food processing of wild edible plants as a part of cultural and generic heritage, and the upscaling of extraction techniques to increase the bioavailability of bioactive compounds. Section 2 provides data concerning the food industry's emerging technologies. Section 3 reveals the latest trends in food fortification. Overall, this book serves as an inspiring source for both scientific and industrial actors or anyone involved in any aspect related to the food industry.
Preharvest Modulation Of Postharvest Fruit And Vegetable Quality
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Author : Mohammed Wasim Siddiqui
language : en
Publisher: Academic Press
Release Date : 2017-07-14
Preharvest Modulation Of Postharvest Fruit And Vegetable Quality written by Mohammed Wasim Siddiqui and has been published by Academic Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2017-07-14 with Science categories.
Preharvest Modulation of Postharvest Fruit and Vegetable Quality is the first book to focus on the potential yield quality, quantity and safety benefits of intervention during growth. Of the many factors responsible for overall quality of produce, about 70 percent comes from pre-harvest conditions. Written by an international team of experts, this book presents the key opportunities and challenges of pre-harvest interventions. From selecting the most appropriate growing scenario, to treating plants during the maturation process, to evaluating for quality factors to determine appropriate interventions, this book provides an integrated look at maximizing crop yield through preventative means. In fact, with the very best of postharvest knowledge and technologies available, the best that can be achieved is a reduction in the rate at which products deteriorate as they progress through their normal developmental pattern of maturation, ripening and senescence. Therefore, it is very important to understand what pre-harvest factors influence the many important harvest quality attributes that affect the rate of postharvest deterioration and, subsequently, the consumers’ decision to purchase the product in the marketplace. Presents the important pre-harvest factors that influence harvest quality Includes up-to-date information on pre-harvest factors that modulate post-harvest biology Identifies potential methodologies and technologies to enhance pre-harvest interventions