Handbook Of Food Science And Technology 3
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| Author | : Romain Jeantet |
| Publisher | : John Wiley & Sons |
| Total Pages | : 441 |
| Release | : 2016-06-14 |
| Genre | : Technology & Engineering |
| ISBN | : 1119296218 |
This third volume in the Handbook of Food Science and Technology Set explains the processing of raw materials into traditional food (bread, wine, cheese, etc.). The agri-food industry has evolved in order to meet new market expectations of its products; with the use of separation and assembly technologies, food technologists and engineers now increasingly understand and control the preparation of a large diversity of ingredients using additional properties to move from the raw materials into new food products. Taking into account the fundamental basis and technological specificities of the main food sectors, throughout the three parts of this book, the authors investigate the biological and biochemical conversions and physicochemical treatment of food from animal sources, plant sources and food ingredients.
| Author | : Yiu H. Hui |
| Publisher | : CRC Press |
| Total Pages | : 938 |
| Release | : 2006 |
| Genre | : Food |
| ISBN | : 0849398495 |
| Author | : Romain Jeantet |
| Publisher | : John Wiley & Sons |
| Total Pages | : 272 |
| Release | : 2016-02-23 |
| Genre | : Technology & Engineering |
| ISBN | : 1848219326 |
This book serves as a general introduction to food science and technology, based on the academic courses presented by the authors as well as their personal research experiences. The authors' main focus is on the biological and physical-chemical stabilization of food, and the quality assessment control methods and normative aspects of the subsequent processes. Presented across three parts, the authors offer a detailed account of the scientific basis and technological knowledge needed to understand agro-food transformation. From biological analyses and process engineering, through to the development of food products and biochemical and microbiological changes, the different parts cover all aspects of the control of food quality.
| Author | : Yiu H. Hui |
| Publisher | : CRC Press |
| Total Pages | : 698 |
| Release | : 2006 |
| Genre | : Business & Economics |
| ISBN | : 1574445529 |
| Author | : Romain Jeantet |
| Publisher | : John Wiley & Sons |
| Total Pages | : 454 |
| Release | : 2016-06-20 |
| Genre | : Technology & Engineering |
| ISBN | : 1848219342 |
This third volume in the Handbook of Food Science and Technology Set explains the processing of raw materials into traditional food (bread, wine, cheese, etc.). The agri-food industry has evolved in order to meet new market expectations of its products; with the use of separation and assembly technologies, food technologists and engineers now increasingly understand and control the preparation of a large diversity of ingredients using additional properties to move from the raw materials into new food products. Taking into account the fundamental basis and technological specificities of the main food sectors, throughout the three parts of this book, the authors investigate the biological and biochemical conversions and physicochemical treatment of food from animal sources, plant sources and food ingredients.
| Author | : Yiu H. Hui |
| Publisher | : |
| Total Pages | : 0 |
| Release | : 2006 |
| Genre | : |
| ISBN | : 9781574445527 |
| Author | : Monica Lizeth Chavez-Gonzalez |
| Publisher | : CRC Press |
| Total Pages | : 242 |
| Release | : 2019-01-15 |
| Genre | : Science |
| ISBN | : 0429947089 |
The three volumes in this handbook highlight new research and current trends in food science and technology, looking at the most recent innovations, emerging technologies, and strategies focusing on taking food design to sustainable levels. In particular, the handbook focuses on modernization in the food industry, sustainable packaging, food bioprocesses, food fermentation, food microbiology, functional foods and nutraceuticals, natural products, nano- and microtechnology, healthy product composition, innovative processes and bioprocesses for utilization of by-products, development of novel preservation alternatives, extending the shelf life of fresh products, alternative processes requiring less energy or water, among other topics. Volume 3 of the 3-volume set focuses on functional foods and nutraceuticals. The chapters examine nutraceuticals as treatment for cancer and neurodegenerative diseases, trends in functional food in noncommunicable diseases, synergism in food trends, bioactive peptides, agave fructans as a functional component in foods, and more.
| Author | : Sakamon Devahastin |
| Publisher | : CRC Press |
| Total Pages | : 374 |
| Release | : 2010-08-03 |
| Genre | : Technology & Engineering |
| ISBN | : 1420082426 |
Physical and chemical interactions between various constituents of foods resulting from processing operations often lead to physical, sensory, and nutritional changes in the properties of foods. Answering the need for a resource in this area, this volume describes the effects of various processing technologies in different food processing situations. A first part looks at the physicochemical property changes of different foods undergoing selected processes, such as drying, extrusion, microencapsulation, and microwave assisted thermal processing. The second part focuses on the changes of physicochemical properties of different products, such as seafood, meat, and confectionary products.
| Author | : Y. H. Hui |
| Publisher | : CRC Press |
| Total Pages | : 1000 |
| Release | : 2012-01-11 |
| Genre | : Technology & Engineering |
| ISBN | : 1439836841 |
Retitled to reflect expansion of coverage from the first edition, Handbook of Meat and Meat Processing, Second Edition, contains a complete update of materials and nearly twice the number of chapters. Divided into seven parts, the book covers the entire range of issues related to meat and meat processing, from nutrients to techniques for preservati
| Author | : Sergio O. Serna-Saldivar |
| Publisher | : CRC Press |
| Total Pages | : 396 |
| Release | : 2012-02-16 |
| Genre | : Medical |
| ISBN | : 1439855668 |
Emphasizing the essential principles underlying the preparation of cereal-based products and demonstrating the roles of ingredients, Cereal Grains: Laboratory Reference and Procedures Manual is a practical laboratory manual complementing the author's text, Cereal Grains: Properties, Processing, and Nutritional Attributes. Organized so that readers
