Download or read book Innovative Technologies in Beverage Processing written by Ingrid Aguilo-Aguayo and published by John Wiley & Sons. This book was released on 2017-05-18 with total page 340 pages. Available in PDF, EPUB and Kindle. Book excerpt: An in-depth look at new and emerging technologies for non-alcoholic beverage manufacturing The non-alcoholic beverage market is the fastest growing segment of the functional food industry worldwide. Consistent with beverage consumption trends generally, the demand among consumers of these products is for high-nutrient drinks made from natural, healthy ingredients, free of synthetic preservatives and artificial flavor and color enhancers. Such drinks require specialized knowledge of exotic ingredients, novel processing techniques, and various functional ingredients. The latest addition to the critically acclaimed IFST Advances in Food Science series this book brings together edited contributions from internationally recognized experts in their fields who offer insights and analysis of the latest developments in non-alcoholic beverage manufacture. Topics covered include juices made from pome fruits, citrus fruits, prunus fruits, vegetables, exotic fruits, berries, juice blends and non-alcoholic beverages, including grain-based beverages, soups and functional beverages. Waste and by-products generated in juice and non-alcoholic beverage sector are also addressed. Offers fresh insight and analysis of the latest developments in non-alcoholic beverage manufacture from leading international experts Covers all product segments of the non-alcoholic beverage market, including juices, vegetable blends, grain-based drinks, and alternative beverages Details novel thermal and non-thermal technologies that ensure high-quality nutrient retention while extending product shelf life Written with the full support of The Institute of Food Science and Technology (IFST), the leading qualifying body for food professionals in Europe Innovative Technologies in Beverage Processing is a valuable reference/working resource for food scientists and engineers working in the non-alcoholic beverage industry, as well as academic researchers in industrial food processing and nutrition.

Download or read book Innovative Food Processing Technologies written by and published by Elsevier. This book was released on 2020-08-18 with total page 2482 pages. Available in PDF, EPUB and Kindle. Book excerpt: Food process engineering, a branch of both food science and chemical engineering, has evolved over the years since its inception and still is a rapidly changing discipline. While traditionally the main objective of food process engineering was preservation and stabilization, the focus today has shifted to enhance health aspects, flavour and taste, nutrition, sustainable production, food security and also to ensure more diversity for the increasing demand of consumers. The food industry is becoming increasingly competitive and dynamic, and strives to develop high quality, freshly prepared food products. To achieve this objective, food manufacturers are today presented with a growing array of new technologies that have the potential to improve, or replace, conventional processing technologies, to deliver higher quality and better consumer targeted food products, which meet many, if not all, of the demands of the modern consumer. These new, or innovative, technologies are in various stages of development, including some still at the R&D stage, and others that have been commercialised as alternatives to conventional processing technologies. Food process engineering comprises a series of unit operations traditionally applied in the food industry. One major component of these operations relates to the application of heat, directly or indirectly, to provide foods free from pathogenic microorganisms, but also to enhance or intensify other processes, such as extraction, separation or modification of components. The last three decades have also witnessed the advent and adaptation of several operations, processes, and techniques aimed at producing high quality foods, with minimum alteration of sensory and nutritive properties. Some of these innovative technologies have significantly reduced the thermal component in food processing, offering alternative nonthermal methods. Food Processing Technologies: A Comprehensive Review, Three Volume Set covers the latest advances in innovative and nonthermal processing, such as high pressure, pulsed electric fields, radiofrequency, high intensity pulsed light, ultrasound, irradiation and new hurdle technology. Each section will have an introductory article covering the basic principles and applications of each technology, and in-depth articles covering the currently available equipment (and/or the current state of development), food quality and safety, application to various sectors, food laws and regulations, consumer acceptance, advancements and future scope. It will also contain case studies and examples to illustrate state-of-the-art applications. Each section will serve as an excellent reference to food industry professionals involved in the processing of a wide range of food categories, e.g., meat, seafood, beverage, dairy, eggs, fruits and vegetable products, spices, herbs among others.

Download or read book Innovative Food Processing Technologies written by Kai Knoerzer and published by Woodhead Publishing. This book was released on 2016-06-29 with total page 512 pages. Available in PDF, EPUB and Kindle. Book excerpt: Innovative Food Processing Technologies: Extraction, Separation, Component Modification and Process Intensification focuses on advances in new and novel non-thermal processing technologies which allow food producers to modify and process food with minimal damage to the foodstuffs. The book is highly focused on the application of new and novel technologies, beginning with an introductory chapter, and then detailing technologies which can be used to extract food components. Further sections on the use of technologies to modify the structure of food and the separation of food components are also included, with a final section focusing on process intensification and enhancement. - Provides information on a variety of food processing technologies - Focuses on advances in new and novel non-thermal processing technologies which allow food producers to modify and process food with minimal damage to the foodstuffs - Presents a strong focus on the application of technologies in a variety of situations - Created by editors who have a background in both the industry and academia

Download or read book Innovative Food Processing Technologies written by Kai Knoerzer, PhD and published by John Wiley & Sons. This book was released on 2011-04-19 with total page 410 pages. Available in PDF, EPUB and Kindle. Book excerpt: Part of the IFT (Institute of Food Technologists) series, this book discusses multiphysics modeling and its application in the development, optimization, and scale-up of emerging food processing technologies. The book covers recent research outcomes to demonstrate process efficiency and the impact on scalability, safety, and quality, and technologies including High Pressure Processing, High Pressure Thermal Sterilization, Radiofrequency, Ultrasound, Ultraviolet, and Pulsed Electric Fields Processing. Ideal for food and process engineers, food technologists, equipment designers, microbiologists, and research and development personnel, this book covers the importance and the methods for applying multiphysics modeling for the design, development, and application of these technologies.

Download or read book Executing Your Business Transformation written by Mark Morgan and published by John Wiley & Sons. This book was released on 2010-03-08 with total page 288 pages. Available in PDF, EPUB and Kindle. Book excerpt: Practical, tested, implementable real-world advice for transforming any business and is written by people that have “been there and done that”. Changing an organization is tough. Transformation is hard work that should not be attempted by the faint of heart or the weak of mind. But transformation is not rocket science either. By taking a realistic, simple and direct view of what is required to transform an enterprise, the authors reduce the noise and nonsense that surrounds much of the discussion of transformation and provide straight forward lessons, examples and thought provoking questions to guide the reader to a more powerful position as an agent of change. Based on the authors' decades of experience dealing with major business transformation, this book provides valuable guidance for any company engaged in large scale change brought on by shifts in the competitive landscape, mergers, acquisitions, or a major restructuring of their business model. Many organizations undergo transformation with lots of enthusiasm, but are frustrated with the results. This book contains a set of lessons gained in the process of working in and with organizations in the process of transformation. The book starts out by framing transformation and explains the overall system the enterprise that is involved in transformation. By doing so, clarity is brought to the question of why change is so difficult and problematic. What you can expect to get by reading this book is: A way of looking at transformation that is comprehensive and yet manageable without all the buzzword bingo terminology 11 critical lessons taken from the author’s broad experience on a broad range of topics that you can leverage in your situation To get some thought provoking insight from 10 key questions for each lesson that you can use to apply the lessons to your organization A comprehensive framework for leading transformation that will challenge your thinking and provide a path forward to taking immediate action With rare insight and candor, the authors provide thoughtful advice backed by examples from their comprehensive experience. If you don’t like transformation, you are going to hate irrelevance. This book is your best bet for getting the insight you need to transform your organization before it becomes irrelevant.

Download or read book Technological Innovation in Legacy Sectors written by William Bonvillian and published by Oxford University Press, USA. This book was released on 2015 with total page 381 pages. Available in PDF, EPUB and Kindle. Book excerpt: The American economy misses opportunities for innovation, growth and job creation because of a neglected problem: the resistance to innovation from "Legacy sectors" like energy, manufacturing and health care, which constitute most of our economy. The book offers systematic strategies to overcome the structural obstacles to innovation in critically important Legacy sectors.

Download or read book Implementation of P L 96 480 Stevenson Wydler Technology Innovation Act of 1980 written by United States. Congress. House. Committee on Science and Technology. Subcommittee on Science, Research, and Technology and published by . This book was released on 1982 with total page 672 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book Innovations in Agriculture for a Self Reliant India written by P.K. Ghosh and published by CRC Press. This book was released on 2021-11-30 with total page 808 pages. Available in PDF, EPUB and Kindle. Book excerpt: The book brings out an encyclopaedic picture of the potential areas of transformative Indian agriculture through innovations in science, technology, institutional and policy affairs directed in building a self-reliant India (Atmanirbhar Bharat). The book has addressed the challenges to make India free from hunger, poverty and undernutrition, and suggested interventions with focus on all-inclusiveness and sustainability, peace and prosperity, and resilience to climate and other volatilities. Most of these propositions are analogous to the Sustainable Development Goals – Agenda 2030, which India has committed to achieve. The book especially covers critical needs for development on different fragile ecosystems such as coastal, desert, hill, ravine and other marginal ecosystems. The book will act as very useful guidance for the policy makers, and development communities, and a reference document to academicians as well. Note: T&F does not sell or distribute the hardback in India, Pakistan, Nepal, Bhutan, Bangladesh and Sri Lanka. This title is co-published with NIPA.

Download or read book Drying Technology in Food Processing written by Seid Mahdi Jafari and published by Elsevier. This book was released on 2023-05-08 with total page 780 pages. Available in PDF, EPUB and Kindle. Book excerpt: Drying Technology in Food Processing, in the Unit Operations and Processing Equipment in the Food Industry series, explains the processing operations and equipment necessary for drying of different food products. These processes and unit operations are very important in terms of qualitative properties and energy usage. Divided into four sections, "Drying basics", "Different dryers in the food industry", "Application of drying in the food industry", and "Design, control, and efficiency of dryers", all chapters emphasize experimental, theoretical, computational and/or applications of food engineering principles and the relevant processing equipment. Written by experts in the field of food engineering, in a simple and dynamic way, this book targets industrial engineers working in the field of food processing and within food factories to make them more familiar with drying unit operations. - Thoroughly explores novel applications of drying unit operations in food industries - Strives to help improve the quality and safety of food products with drying technology - Reviews alternatives for drying operations

Download or read book Green innovation and industrial ecosystem reconstruction in achieving environmental sustainability written by Huaping Sun and published by Frontiers Media SA. This book was released on 2023-02-02 with total page 444 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book Productivity Enhancing Technologies for Horticultural Crops written by P. Parvatha Reddy and published by Scientific Publishers. This book was released on 2011-01-01 with total page 449 pages. Available in PDF, EPUB and Kindle. Book excerpt: The average productivity of most horticultural crops in India is low. There is a wide gap between yields obtained and potential yields with improved varieties and technologies. Programmes, therefore, need to be taken up to reduce the yield gap by improving productivity. The present book deals with productivity enhancing technologies such as use of high yielding varieties/hybrids, high density planting, micro-irrigation, fertigation, protected cultivation, bio-regulators, biotechnological approaches, integrated nutrient, weed, pest, disease and nematode management in general and crop-wise in particular. The book is illustrated with excellent quality photographs enhancing the quality of publication. The book is written in lucid style, easy to understand language along with adoptable recommendations for enhancing the productivity.

Download or read book Rising China in the Changing World Economy written by Liming Wang and published by Routledge. This book was released on 2012-03-12 with total page 462 pages. Available in PDF, EPUB and Kindle. Book excerpt: China's rapid and sustained growth over last thirty years has propelled it to become the world's second largest economy today and potentially the largest in the foreseeable future. As one of the first major economies pulling out of recession and the last remaining major socialist country in the world today, China presents a challenge to established thinking on the essential primacy of global capitalism and the settled nature of the world system - as China becomes more integrated into the world economy and the international system, both are themselves potentially transformed as a result of China’s involvement. This book explores a wide range of issues connected with the impact of China on the global economy and the prevailing international system. Subjects covered include China’s multinationals, international acquisitions, the exchange rate, research and development and technology transfer, China’s emerging major business groupings, and small and medium sized enterprises.

Download or read book Managing High Technology and Innovation written by Nino S. Levy and published by . This book was released on 1998 with total page 292 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book deals with the critical issues in the management of high-technology enterprises. It focuses on management decisions in each of the major activities typical in such companies: research and development, manufacturing, marketing, and product support. The interplay and ongoing conflicts between these activities are analyzed, and methodology to ensure the smooth flow of products and services in the firm are described. Special attention is devoted to the global high-technology market and to factors affecting success in international competitions and joint ventures. In its effort to offer theories that have been found effective in the field, the subject of mergers and acquisitions in the high-technology industry presented here reflects the strategy and experience of Bernard Schwartz, former CEO of Loral and a world recognized authority in high-technology acquisitions. Through interviews and conversations with leading executives of U.S., European, Israeli, and Asian high-technology companies the author presents real cases, which illustrate the application of the theory and show proven approaches that bring noteworthy results.

Download or read book Knowledge Management Nurturing Culture Innovation And Technology Proceedings Of The 2005 International Conference On Knowledge Management written by Suliman Hawamdeh and published by World Scientific. This book was released on 2005-10-06 with total page 725 pages. Available in PDF, EPUB and Kindle. Book excerpt: This collection of papers from the 2005 International Conference on Knowledge Management, organized jointly by the Information and Knowledge Management Society and the American Society for Information Science and Technology, represents some of the best work by researchers and practitioners in the field of knowledge management.It covers a wide range of topics that include knowledge sharing and knowledge utilization, knowledge discovery, knowledge organization, communities and collaborations, organizational issues, knowledge management strategies and implementations, knowledge management education, innovation, measurements, and business intelligence.This book will appeal to knowledge management professionals as well as academicians looking for a deeper understanding of knowledge management research and practical implementations.

Download or read book Emerging Technologies for Food Processing written by Da-Wen Sun and published by Elsevier. This book was released on 2014-08-14 with total page 653 pages. Available in PDF, EPUB and Kindle. Book excerpt: The second edition of Emerging Technologies in Food Processing presents essential, authoritative, and complete literature and research data from the past ten years. It is a complete resource offering the latest technological innovations in food processing today, and includes vital information in research and development for the food processing industry. It covers the latest advances in non-thermal processing including high pressure, pulsed electric fields, radiofrequency, high intensity pulsed light, ultrasound, irradiation, and addresses the newest hurdles in technology where extensive research has been carried out. - Provides an extensive list of research sources to further research development - Presents current and thorough research results and critical reviews - Includes the most recent technologies used for shelf life extension, bioprocessing simulation and optimization

Download or read book Designing Accessible Technology written by P. John Clarkson and published by Springer Science & Business Media. This book was released on 2006-08-02 with total page 251 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book was stimulated by the third Cambridge Workshop Series on Universal Access and Assistive Technology held in April 2006; the contributors represent leading researchers in the fields of Inclusive Design, Rehabilitation Robotics, Universal Access and Assistive Technology. Contributions focus on design issues for a more inclusive world; enabling computer access and the development of new technologies; assistive technology and rehabilitation robotics; and understanding users and involving them in design.

Download or read book Case Studies in Novel Food Processing Technologies written by C J Doona and published by Elsevier. This book was released on 2010-10-28 with total page 560 pages. Available in PDF, EPUB and Kindle. Book excerpt: Novel food processing technologies have significant potential to improve product quality and process efficiency. Commercialisation of new products and processes brings exciting opportunities and interesting challenges. Case studies in novel food processing technologies provides insightful, first-hand experiences of many pioneering experts involved in the development and commercialisation of foods produced by novel processing technologies.Part one presents case studies of commercial products preserved with the leading nonthermal technologies of high pressure processing and pulsed electric field processing. Part two broadens the case histories to include alternative novel techniques, such as dense phase carbon dioxide, ozone, ultrasonics, cool plasma, and infrared technologies, which are applied in food preservation sectors ranging from fresh produce, to juices, to disinfestation. Part three covers novel food preservation techniques using natural antimicrobials, novel food packaging technologies, and oxygen depleted storage techniques. Part four contains case studies of innovations in retort technology, microwave heating, and predictive modelling that compare thermal versus non-thermal processes, and evaluate an accelerated 3-year challenge test.With its team of distinguished editors and international contributors, Case studies in novel food processing technologies is an essential reference for professionals in industry, academia, and government involved in all aspects of research, development and commercialisation of novel food processing technologies. - Provides insightful, first-hand experiences of many pioneering experts involved in the development and commercialisation of foods produced by novel processing technologies - Presents case studies of commercial products preserved with the leading nonthermal technologies of high pressure processing and pulsed electric field processing - Features alternative novel techniques, such as dense phase carbon dioxide, ozone, ultrasonics, cool plasma, and infrared technologies utilised in food preservation sectors