Food Industry 40
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| Author | : Abdo Hassoun |
| Publisher | : Elsevier |
| Total Pages | : 314 |
| Release | : 2024-04-15 |
| Genre | : Medical |
| ISBN | : 0443155178 |
Developments in Food Quality and Safety Series is the most up-to-date resource covering trend topics such as Advances in the analysis of toxic compounds and control of food poisoning; Food fraud, traceability and authenticity; Revalorization of agrifood industry; Natural antimicrobial compounds and application to improve the preservation of food; Non-thermal processing technologies in the food industry; Nanotechnology in food production; and Intelligent packaging and sensors for food applications. Volume 4, Food Industry 4.0: Emerging Trends and Technologies in Food Production and Consumption covers several technologies (e.g., robotics, smart sensors, artificial intelligence, and big data) at different development and research levels in order to provide holistic multidisciplinary approaches that embrace simultaneously as many Industry 4.0 technologies as possible, reflecting the long journey of food from farm (or sea) to fork. Chapters explore automation, digitalization, and green technologies, besides food quality, food safety food traceability, processing and preservation 4.0. Topics such as smart sensors, artificial intelligence and big data revolution, additive manufacturing, and emerging food trends are also explored. The series is edited by Dr. José Manuel Lorenzo and authored by a team of global experts in the fields of Food Quality and Safety, providing comprehensive knowledge to food industry personals and scientists. - Provides a comprehensive view of Industry 4.0 technologies as applied to the food industry - Covers the most trend topics related to novel foods in the light of emerging innovations and developments - Discusses how implementing innovative technologies holds significant potential to increase efficiency and value added, save time and cost, and increase profitability in various food sectors
| Author | : United States. Bureau of Foreign and Domestic Commerce |
| Publisher | : |
| Total Pages | : 92 |
| Release | : 1936 |
| Genre | : Food supply |
| ISBN | : |
| Author | : Joyce I. Boye |
| Publisher | : John Wiley & Sons |
| Total Pages | : 628 |
| Release | : 2011-01-14 |
| Genre | : Technology & Engineering |
| ISBN | : 1118060288 |
This book comprehensively addresses the sources of allergenic contaminants in foods, their fate during processing, and the specific measures that need to be taken to minimize their occurrence in foods. The book provides up-to-date information on the nine major allergens (as well as other emerging allergens) and practical guidelines on how these allergens can be identified and controlled during production and processing. Starting with an introduction to food allergens, the book follows with sections on food allergen management during production and processing, guidelines for the processing of specific allergen-free foods, techniques for hypo-allergenization and allergen detection, and allergen-free certification.
| Author | : Hermann Theodore Vulté |
| Publisher | : |
| Total Pages | : 392 |
| Release | : 1928 |
| Genre | : Food |
| ISBN | : |
| Author | : Alexandru Mihai Grumezescu |
| Publisher | : Academic Press |
| Total Pages | : 526 |
| Release | : 2018-04-08 |
| Genre | : Technology & Engineering |
| ISBN | : 0128114991 |
Food Processing for Increased Quality and Consumption, Volume 18 in the Handbook of Food Bioengineering series, offers an updated perspective on the novel technologies utilized in food processing. This resource highlights their impact on health, industry and food bioengineering, also emphasizing the newest aspects of investigated technologies and specific food products through recently developed processing methods. As processed foods are more frequently consumed, there is increased demand to produce foods that attract people based on individual preferences, such as taste, texture or nutritional value. This book provides advantageous tools that improve food quality, preservation and aesthetics. - Examines different frying techniques, dielectric defrosting, high pressure processing, and more - Provides techniques to improve the quality and sensory aspects of foods - Includes processing techniques for meat, fish, fruit, alcohol, yogurt and whey - Outlines techniques for fresh, cured and frozen foods - Presents processing methods to improve the nutritional value of foods
| Author | : WA Gould |
| Publisher | : Elsevier |
| Total Pages | : 201 |
| Release | : 2013-12-03 |
| Genre | : Technology & Engineering |
| ISBN | : 1845696107 |
This work is a definitive list of food abbreviations, terms, terminologies and acronyms compiled and edited by Wilbur A. Gould, Ph.D., who has drawn from his last 50 years of active work in the food industries to compile the most comprehensive list of food words published in book form.This A-Z listing, which is double the size of the previous edition, is a must reference for all food processors, food technologists, food executives and sales individuals. Also included are 26 handy reference tables and charts for the food industry, some of which are: Avoirdupois to Metric; Moisture content; Fresh fruits and vegetables; pH values of some canned foods; Standards screen sizes; Approximate shelf life of canned fruit and vegetables; Temperature conversions; Common foodborne diseases caused by chemicals and metals; Dew point and sweating of cans, etc.
| Author | : |
| Publisher | : |
| Total Pages | : 652 |
| Release | : 1986 |
| Genre | : Industrial statistics |
| ISBN | : |
Presents industry reviews including a section of "trends and forecasts," complete with tables and graphs for industry analysis.
| Author | : Colm P. O'Donnell |
| Publisher | : Springer |
| Total Pages | : 301 |
| Release | : 2014-11-03 |
| Genre | : Technology & Engineering |
| ISBN | : 149390311X |
The Process Analytical Technology (PAT) initiative aims to move from a paradigm of ‘testing quality in’ to ‘building quality in by design’. It can be defined as the optimal application of process analytical technologies, feedback process control strategies, information management tools, and/or product–process optimization strategies. Recently, there have been significant advances in process sensors and in model-based monitoring and control methodologies, leading to enormous opportunities for improved performance of food manufacturing processes and for the quality of food products with the adoption of PAT. Improvements in process efficiency, reduced product variability, enhanced traceability, process understanding, and decreased risk of contamination are some of the benefits arising from the introduction of a PAT strategy in the food industry. Process Analytical Technology for the Food Industry reviews established and emerging PAT tools with potential application within the food processing industry. The book will also serve as a reference for industry, researchers, educators, and students by providing a comprehensive insight into the objectives, challenges, and benefits of adopting a Process Analytical Technology strategy in the food industry.
| Author | : |
| Publisher | : |
| Total Pages | : |
| Release | : 1963 |
| Genre | : Government publications |
| ISBN | : |
| Author | : |
| Publisher | : |
| Total Pages | : 666 |
| Release | : 1939 |
| Genre | : Public welfare |
| ISBN | : |
