Download or read book Principles and Practices of Small and Medium scale Fruit Juice Processing written by Richard Pierce Bates and published by Food & Agriculture Org.. This book was released on 2001 with total page 242 pages. Available in PDF, EPUB and Kindle. Book excerpt: While large-scale juice processing is the subject of many textbooks, this publication aims at the gap in information regarding juice processing at the small-and medium-scale agro-industry level. It presents technical and economic information designed to address issues affecting medium-size juice processors in developing countries.
Download or read book Juice Processing written by Victor Falguera and published by CRC Press. This book was released on 2014-04-01 with total page 404 pages. Available in PDF, EPUB and Kindle. Book excerpt: The ability to provide quality juices that contain proper vitamins and nutritional components strongly depends on the processes fruits undergo during the various stages of industrial manufacturing. New technologies have been developed to help ensure the production of quality juices without neglecting safety. Covering both new approaches to traditional issues and innovative processes, Juice Processing: Quality, Safety and Value-Added Opportunities addresses various aspects of fruit juice processing and other issues related to the use of by-products generated in this industry. The book begins with a chapter highlighting the importance of the fruit juice sector and describing the general process of fruit juice manufacturing. The text explores current trends in juice production, reviews the main superfruits, and discusses methods for using juice waste by-products, presenting citrus and grape juice as examples. The book covers assessing juice quality and authenticity, and how to evaluate fruit properties using the principles of rheology as well as examining sensory attributes. It also examines alternative techniques for improving fruit juice quality, including both thermal and nonthermal emerging technologies, their fundamentals, and their main effects on important features of fruit juices. Emphasizing product quality, safety, and nutrition, the chapter on juice packaging summarizes the materials, techniques, and technologies currently used as well as novel packaging for increasing shelf life and decreasing environmental impact. The authors address issues concerning spoiling microorganisms and biological and chemical hazards. They also examine public and private standards and regulations, which need to be reworked to keep up with today’s food-related concerns.
Download or read book Fruit Juices written by Gaurav Rajauria and published by Academic Press. This book was released on 2017-11-24 with total page 910 pages. Available in PDF, EPUB and Kindle. Book excerpt: Fruits Juices is the first and only comprehensive resource to look at the full scope of fruit juices from a scientific perspective. The book focuses not only on the traditional ways to extract and preserve juices, but also the latest novel processes that can be exploited industrially, how concentrations of key components alter the product, and methods for analysis for both safety and consumer acceptability. Written by a team of global experts, this book provides important insights for professionals in industrial and academic research as well as in production facilities. Presents fruit juice from extraction to shelf-life in a single resource volume Includes quantitative as well as qualitative insights Provides translatable information from one fruit to another
Download or read book Juice Processing written by Victor Falguera and published by CRC Press. This book was released on 2014-04-01 with total page 402 pages. Available in PDF, EPUB and Kindle. Book excerpt: The ability to provide quality juices that contain proper vitamins and nutritional components strongly depends on the processes fruits undergo during the various stages of industrial manufacturing. New technologies have been developed to help ensure the production of quality juices without neglecting safety. Covering both new approaches to traditio
Download or read book Food Hygiene and Toxicology in Ready to Eat Foods written by Parthena Kotzekidou and published by Academic Press. This book was released on 2016-07-29 with total page 474 pages. Available in PDF, EPUB and Kindle. Book excerpt: Food Hygiene and Toxicology in Ready-to-Eat Foods is a solid reference for anyone in the food industry needing to understand the complex issues and mechanisms of biological control and chemical hazards to ensure food safety. infectious and non-infectious contaminants in raw, minimally processed, and prepared foods are covered in detail, as well as effective measures to avoid foodborne infections and intoxications. The book is written by an international team of experts presenting the most up-to-date research in the field, and provides current applications and guidance to enhance food safety in the food industry. Strategies and recommendations for each food category include, among others, how to avoid cross-contamination of pathogens, the proper uses of antimicrobial coatings and spray cleanings of fresh produce, and acrylamide reduction during processing. leafy vegetables, fruit juices, nuts, meat and dairy products are some of the ready-to-eat foods covered. Provides the latest on research and development in the field of food safety incorporating practical real life examples for microbiological risk assessment and reduction in the food industry Includes specific aspects of potential contamination and the importance of various risks associated with ready-to-eat foods Describes potential harmful agents that may arise in foods during processing and packaging Presents information on psychrotropic pathogens and food poisoning strains, effect of temperature, Salmonella, Listeria, Escherichia coli, Bacillus cereus, Norovirus, parasites, fungal microbiota, enterotoxins, and more
Download or read book Food Processing Technology written by P J Fellows and published by Woodhead Publishing. This book was released on 2016-10-04 with total page 1152 pages. Available in PDF, EPUB and Kindle. Book excerpt: Food Processing Technology: Principles and Practice, Fourth Edition, has been updated and extended to include the many developments that have taken place since the third edition was published. The new edition includes an overview of the component subjects in food science and technology, processing stages, important aspects of food industry management not otherwise considered (e.g. financial management, marketing, food laws and food industry regulation), value chains, the global food industry, and over-arching considerations (e.g. environmental issues and sustainability). In addition, there are new chapters on industrial cooking, heat removal, storage, and distribution, along with updates on all the remaining chapters. This updated edition consolidates the position of this foundational book as the best single-volume introduction to food manufacturing technologies available, remaining as the most adopted standard text for many food science and technology courses. Updated edition completely revised with new developments on all the processing stages and aspects of food industry management not otherwise considered (e.g. financial management, marketing, food laws, and food industry regulation), and more Introduces a range of processing techniques that are used in food manufacturing Explains the key principles of each process, including the equipment used and the effects of processing on micro-organisms that contaminate foods Describes post-processing operations, including packaging and distribution logistics Includes extra textbook elements, such as videos and calculations slides, in addition to summaries of key points in each chapter
Download or read book Lemon Juice from Argentina and Mexico Invs 731 TA 1105 1106 Preliminary written by and published by DIANE Publishing. This book was released on with total page 113 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Small scale Palm Oil Processing in Africa written by Kwasi Poku and published by Food & Agriculture Org.. This book was released on 2002 with total page 72 pages. Available in PDF, EPUB and Kindle. Book excerpt: This publication provides information on the processing of palm oil fruits for the extraction of palm oil and palm kernel oil by small-scale mills in Africa. It is hoped that this will help promote the improvement of yield and quality of palm oil production and contribute to the modernisation of small-scale palm oil factories in Africa.
Download or read book Wholesale Markets written by J. D. Tracey-White and published by Food & Agriculture Org.. This book was released on 1991 with total page 220 pages. Available in PDF, EPUB and Kindle. Book excerpt: Wholesale marketing systems for fruit, vegetables and other fresh foodstuffs, such as livestock and fish, are often inadequate. They neither maximize benefits to producers, nor to consumers. This manual has been compiled to provide a systematic methodology based on the sequence of steps normally adopted in the development process. The manual should be of practical value, both to senior professionals and to technicians, in undertaking marketing and engineering surveys, in the preparation of feasibility studies and master plans, and in formulating proposals for the provision of physical facilities.
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 336 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 Innovation in Food Engineering written by Maria Laura Passos and published by CRC Press. This book was released on 2016-04-19 with total page 758 pages. Available in PDF, EPUB and Kindle. Book excerpt: Consumer-driven products have kept the food industry at the forefront of technological innovations. For example, the redefinition of the once accepted compromise between convenience and quality is just one of the current issues driving the development of new products. An overview of a range of solutions for these challenges, Innovation in Food Engi
Download or read book Processing of Fruits and Vegetables written by Khursheed Alam Khan and published by CRC Press. This book was released on 2019-05-13 with total page 393 pages. Available in PDF, EPUB and Kindle. Book excerpt: This volume looks at new and established processing technologies for fruits and vegetables, taking into consideration the physical and biochemical properties of fruits and vegetables and their products, the challenges of the processing industry, the effect of processing on nutritional content, economic utilization of bio-wastes and byproducts, and much more. Divided into several sections, the volume covers: processing and antioxidant/enzyme profiles of fruits and vegetables (role of antioxidants and enzymes in processing, use of solar energy in processing, and techniques used in making processed products from fruits and vegetables) novel processing technologies in fruits and vegetables (ultraviolet light, pulsed light technology, hurdle technology, physical and biochemical properties) the challenges and solutions in waste reduction, negative effects of processing, and effects of processing on vitamins of fruits and vegetables
Download or read book Thermal Processing of Food Products by Steam and Hot Water written by Seid Mahdi Jafari and published by Woodhead Publishing. This book was released on 2022-11-10 with total page 356 pages. Available in PDF, EPUB and Kindle. Book excerpt: Thermal Processing of Food Products by Steam and Hot Water, a volume in the Unit Operations and Processing Equipment in the Food Industry series, explains the processing operations and equipment necessary for the thermal processing of different food products by applying steam and hot water. Sections cover an overview of thermal food processing, heat exchangers in the food processing industry, different thermal processing operations in the food industry, and applications of heat exchanges. All sections emphasize basic texts relating to experimental, theoretical, computational and/or the applications of food engineering principles and 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 the particular food processing operations and equipment. Thoroughly explores novel applications of thermal unit operations in the food industry Evaluates different alternatives for thermal processing operations Covers the application of heat exchangers in the food industry
Download or read book Sustainable Horticulture Volume 2 written by Debashis Mandal and published by CRC Press. This book was released on 2018-07-17 with total page 446 pages. Available in PDF, EPUB and Kindle. Book excerpt: Sustainable Horticulture, Volume 2: Food, Health, and Nutrition addresses some of the most important topics facing horticulture around the world today. This volume, part of the two-volume compendium, focuses on research trends in sustainable horticulture that include postharvest management and processed food production from horticulture crops, crop protection and plant health management, and horticulture for human health and nutrition. Global food demand is expected to be double by 2050, while at the same time the production environment and natural resources are continually shrinking and deteriorating due to many complex factors. Horticulture, a major sector of agriculture, is vital to enhancing crop production and productivity in parity with agricultural crops to meet the emerging food demand. Implementing sustainable models of crop production is really an enormous endeavor. Promising technologies and management options are needed to increase productivity to meet the growing food demand despite deteriorating production environments.
Download or read book Sustainable Horticulture 2 Volume Set written by Debashis Mandal and published by CRC Press. This book was released on 2021-05-13 with total page 750 pages. Available in PDF, EPUB and Kindle. Book excerpt: This timely two-volume compendium, Sustainable Horticulture, addresses the most important topics facing horticulture around the world today. The volumes cover a wide range of topical issues and trends in sustainable horticulture today: Volume 1: Diversity, Production, and Crop Improvements, and Volume 2: Food, Health, and Nutrition. Global food demand is expected to be double by 2050, while at the same time the production environment and natural resources are continually shrinking and deteriorating due to many complex factors. Horticulture, a major sector of agriculture, is vital to enhancing crop production and productivity in parity with agricultural crops to meet the emerging food demand. Implementing sustainable models of crop production is really an enormous endeavor. Promising technologies and management options are needed to increase productivity to meet the growing food demand despite deteriorating production environments.
Download or read book Manual for the Preparation and Sale of Fruits and Vegetables written by Andrés F. López Camelo and published by Food & Agriculture Org.. This book was released on 2004 with total page 180 pages. Available in PDF, EPUB and Kindle. Book excerpt: The fruit and vegetable production sector of Latin America and the Caribbean, Asia and Eastern Europe is facing a new situation where, on the one hand, supermarket chains account for an increasing percentage of the domestic food retail market and, on the other hand, producers must compete in an increasingly demanding global market for non traditional and off-season fruits and vegetables. Small farmers are increasingly being marginalized and will be facing unequal market conditions unless they are able to change their practices to meet the needs of a modern food marketing system. Regardless of the production system, the technological challenge is to increase returns through the rational use of available resources, reducing production costs and post-harvest losses, enhancing competitiveness and adding value to the final product.
Download or read book Microbial Food Safety and Preservation Techniques written by V Ravishankar Rai and published by CRC Press. This book was released on 2014-09-26 with total page 534 pages. Available in PDF, EPUB and Kindle. Book excerpt: In recent years, rapid strides have been made in the fields of microbiological aspects of food safety and quality, predictive microbiology and microbial risk assessment, microbiological aspects of food preservation, and novel preservation techniques. Written by the experts and pioneers involved in many of these advances, Microbial Food Safety and P
