Download or read book Recent Trends in Food Processing written by ed Thyagarajan D and published by . This book was released on 2014 with total page 221 pages. Available in PDF, EPUB and Kindle. Book excerpt: Papers presented at the International Workshop on "Recent Trends in Food Processing - the Global Scenario", held at Institute of Food and Dairy Technology during 8-9 December 2011.

Download or read book Trends in Food Engineering written by Jorge E. Lozano and published by CRC Press. This book was released on 2000-06-07 with total page 376 pages. Available in PDF, EPUB and Kindle. Book excerpt: Trends in Food Engineering presents a wide vision of food engineering, with an emphasis on topics vital to the food industry today. The first section deals with physical and sensory properties of food. The emphasis in these chapters is on structure-function relationships, food rheology, and the correlations between physicochemical and sensory data. The second section, on advances in food processing, includes recent developments in minimal preservation and thermal and nonthermal processing of foods. The book concludes with current topics in food engineering, including applied biotechnology, food additives, and functional properties of proteins.

Download or read book Food Science and Technology written by Bhupendra Singh Khatkar and published by Daya Books. This book was released on 2007 with total page 580 pages. Available in PDF, EPUB and Kindle. Book excerpt: As the food-processing sector in India is growing rapidly, it was, therefore, felt appropriate to publish a book on Food Science and Technology . The chapters in the book have been contributed by eminent scientists/academicians active in the areas of food science and technology. It is hoped that the book will serve as a useful reference material to both the students and professionals. The book aims to introduce students and professionals engaged in the area of food science and technology to the wide range of processing techniques and recent trends that are used in food processing. It covers vitals areas including cereals, fruits and vegetables, milk and milk products, additives and other important chapters related to food science. The book attempts to explain each topic at a level that is easy to understand and implement. The book is divided into six parts and covers 52 chapters. Part I covers topics on grain processing. Part II deals with milk and milk products. Part III is devoted to fruits and vegetable processing. Part IV covers in detail the use of antioxidant vitamins and modified atmosphere packaging in meat and meat products. A detailed account of food additives is presented in Part V of the book. Several other important chapters are covered under Part VI of the book. In this section sixteen chapters are included covering interesting topics such as status of food processing industry in India, processing, packaging, nutritional and medicinal value of mushroom, utilization of food industries wastes, evaluation of pesticide residues in foods, integrated pest management in stored grains, nutraceuticals and its implications on human health, role of dietary fiber in human health, and management of food processing units. The book can be used as a valuable reference text for the undergraduate and post-graduate level courses in the discipline of food science and technology. The book is also useful for the teachers and professional for understanding important aspects of food processing. Contents Part I: Grain Processing; Chapter 1: Convenience Foods from Cereals and Legumes by S S Arya; Chapter 2: Applications of Extrusion Cooking Technology by Narpinder Singh and A C Smith; Chapter 3: Flour Milling Industry Status in India by Vinod Kapoor; Chapter 4: Advances in Structure and Functionality of Wheat Gluten Proteins by Bhupendar Singh Khatkar; Chapter 5: Identification of Cereals and Cereal Derived Foods Using Protein and DNA Profiling Techniques by Santosh Dhillon, Dharam Singh and Anita Ahlawat; Chapter 6: Processing and Food Uses of Grain Legumes by Umaid Singh; Chapter 7: Processing and Utilization of Coarse Grains by Asha Kawatra; Chapter 8: Golden Rice: A Future Staple for Developing Countries by Randhir Singh; Part II: Milk and Milk Products; Chapter 9: Technological Advances in the Production and Preservation of Traditional Indian Milk Products by Dharam Pal; Chapter 10: Application of Reverse Osmosis for Concentration of Milk by Dharam Pal; Chapter 11: Trends in Technology of Drying by Y K Yadav; Chapter 12: Quality Management System in Dairy Industry by C M Kapoor and R S Dabur; Chapter 13: Quality Assessment of Dairy Products by D K Thompkinson; Chapter 14: Advances in Milk Processing by R S Dabur and C M Kapoor; Part III: Fruita and Vegetable Processing; Chapter 15: Free Radical Scavenging Enzymes and Shelflife of Fruits and Vegetables by Dharam Singh and Santosh Dhillon; Chapter 16: Packaging of Fresh Fruits by J K Sandooja; Chapter 17: Postharvest Management of Horticultural Crops by J K Sandooja; Chapter 18: Recent Trends in the Processing of Fruits and Vegetables in India by Susanta K Roy; Chapter 19: Postharvest Handling of Fruits and Vegetables by S S Dhawan; Chapter 20: Freezing of Fruits and Vegetables by S S Dhawan; Chapter 21: Dehydration of Fruits and Vegetables by S S Dhawan; Chapter 22: Nutritional and Medicinal Value of Under-exploited Fruits by Suneel Sharma; Chapter 23: Utilization of Under-exploited Fruits for Value Added Products by Suneel Sharma; Chapter 24: Biochemistry of Fruit Ripening by Santosh Dhillon, Dharam Singh and Rakesh Kumar; Chapter 25: Postharvest Management of Vegetable Crops by J L Mangal and S Lal; Chapter 26: Role of Biotechnology in Enhancing Shelf-life of Fruits by Randhir Singh; Chapter 27: Freeze-drying Technique for Food Preservation by Saleem Siddiqui; Chapter 28: Food Packaging by M K Garg; Part IV: Meat and Meat Products; Chapter 29: Factors Affecting Potato Chips Quality by Bhupendar Singh Khatkar; Chapter 30: Modified Atmosphere Packaging Technology of Meat Food Products by J Sahoo; Chapter 31: Use of Antioxidant Vitamins in Meat and Meat Products by J Sahoo; Part V: Additives; Chapter 32: Enzymes in the Modification and Processing of Plant Foods by Dharam Singh, Santosh Dhillon and Rakesh Kumar; Chapter 33: Role of Functional Properties in Food Processing by Umaid Singh; Chapter 34: Antinutritional and Toxic Factors of Food Crops and their Removal by Processing by Umaid Singh; Chapter 35: Food Biopreservatives by A K Singh and D K Thompkinson; Chapter 36: Use of Antioxidants in Food Preservation by Saleem Siddiqui; Part VI: General; Chapter 37: Food Processing Industry in India: Emerging Scenatio by S S Arya; Chapter 38: Formulated Foods by G R Patil; Chapter 39: Thermal Processing and Food Quality by Rajendra Singh; Chapter 40: Processing and Packaging of Honey by H D Kaushik and Ombir; Chapter 41: Nutritional and Medicinal Value of Honey by Ombir and H D Kaushik; Chapter 42: Utilization of Food Industries Wastes by S Sehgal; Chapter 43: Hurdle Technology for Shelf Stable Food Products by Joginder Singh Berwal; Chapter 44: Sensory Evaluation of Foods by G R Patil and Dharam Pal; Chapter 45: Nutritional Considerations of Processed Foods by Umesh Kapil and Monika Obrah; Chapter 46: Nutritional and Medicinal Value of Mushrooms by R L Madaan; Chapter 47: Requirements for Pesticide Residues Analysis in Foods by K S Sandhu and Usha Bajwa; Chapter 48: Integrated Pest Management in Stored Grains by Shiv K Singal; Chapter 49: Management of Food Processing Units by Atul Dhingra; Chapter 50: Marketing of Processed Food Products: Indian Scenario by Atul Dhingra; Chapter 51: Nutraceuticals and Its Implications on Human Health by Bhupendar Singh Khatkar; Chapter 52: Role of Dietary Fibre in Human Health by Bhupendar Singh Khatkar.

Download or read book Conventional and Advanced Food Processing Technologies written by Suvendu Bhattacharya and published by John Wiley & Sons. This book was released on 2014-11-17 with total page 754 pages. Available in PDF, EPUB and Kindle. Book excerpt: Food processing technologies are an essential link in the food chain. These technologies are many and varied, changing in popularity with changing consumption patterns and product popularity. Newer process technologies are also being evolved to provide the added advantages. Conventional and Advanced Food Processing Technologies fuses the practical (application, machinery), theoretical (model, equation) and cutting-edge (recent trends), making it ideal for industrial, academic and reference use. It consists of two sections, one covering conventional or well-established existing processes and the other covering emerging or novel process technologies that are expected to be employed in the near future for the processing of foods in the commercial sector. All are examined in great detail, considering their current and future applications with added examples and the very latest data. Conventional and Advanced Food Processing Technologies is a comprehensive treatment of the current state of knowledge on food processing technology. In its extensive coverage, and the selection of reputed research scientists who have contributed to each topic, this book will be a definitive text in this field for students, food professionals and researchers.

Download or read book Food Processing written by Kshirod Kumar Dash and published by CRC Press. This book was released on 2021-06-28 with total page 222 pages. Available in PDF, EPUB and Kindle. Book excerpt: In food processing, thermal operations are the most common and conventional methods for obtaining and treating different products. This book covers basics and advances in thermal processing of food. These include drying processes, evaporation, blanching, deep fat frying, crystallization, extraction, and ohmic heating, in terms of food engineering and process design aspect. It further describes theoretical aspects, the basics of rate kinetics, and their application for the analysis of food quality indices including practical-oriented issues related to food technology. Traditional and new extraction techniques are also covered. Key features: Presents engineering focus on thermal food processing technologies. Discusses sub-classification for recent trends and relevant industry information/examples. Different current research-oriented results are included as a key parameter. Covers advances in drying, evaporation, blanching, crystallization, and ohmic heating. Includes mathematical modeling and numerical simulations. Food Processing: Advances in Thermal Technologies is aimed at graduate students and professionals in food engineering, food technology, and biological systems engineering

Download or read book Green Technologies in Food Production and Processing written by Joyce Boye and published by Springer Science & Business Media. This book was released on 2012-01-11 with total page 684 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book will review the current status of the agriculture and agri-food sector in regard to green processing and provide strategies that can be used by the sector to enhance the use of environmentally-friendly technologies for production, processing. The book will look at the full spectrum from farm to fork beginning with chapters on life cycle analysis and environmental impact assessment of different agri-food sectors. This will be followed by reviews of current and novel on-farm practices that are more environmentally-friendly, technologies for food processing that reduce chemical and energy use and emissions as well as novel analytical techniques for R&D and QA which reduce solvent, chemical and energy consumption. Technologies for waste treatment, "reducing, reusing, recycling", and better water and energy stewardship will be reviewed. In addition, the last section of the book will attempt to look at technologies and processes that reduce the generation of process-induced toxins (e.g., trans fats, acrylamide, D-amino acids) and will address consumer perceptions about current and emerging technologies available to tackle these processing and environmental issues.

Download or read book Ultrasound in Food Processing written by Mar Villamiel and published by John Wiley & Sons. This book was released on 2017-04-25 with total page 764 pages. Available in PDF, EPUB and Kindle. Book excerpt: Part I: Fundamentals of ultrasound This part will cover the main basic principles of ultrasound generation and propagation and those phenomena related to low and high intensity ultrasound applications. The mechanisms involved in food analysis and process monitoring and in food process intensification will be shown. Part II: Low intensity ultrasound applications Low intensity ultrasound applications have been used for non-destructive food analysis as well as for process monitoring. Ultrasonic techniques, based on velocity, attenuation or frequency spectrum analysis, may be considered as rapid, simple, portable and suitable for on-line measurements. Although industrial applications of low-intensity ultrasound, such as meat carcass evaluation, have been used in the food industry for decades, this section will cover the most novel applications, which could be considered as highly relevant for future application in the food industry. Chapters addressing this issue will be divided into three subsections: (1) food control, (2) process monitoring, (3) new trends. Part III: High intensity ultrasound applications High intensity ultrasound application constitutes a way to intensify many food processes. However, the efficient generation and application of ultrasound is essential to achieving a successful effect. This part of the book will begin with a chapter dealing with the importance of the design of efficient ultrasonic application systems. The medium is essential to achieve efficient transmission, and for that reason the particular challenges of applying ultrasound in different media will be addressed. The next part of this section constitutes an up-to-date vision of the use of high intensity ultrasound in food processes. The chapters will be divided into four sections, according to the medium in which the ultrasound vibration is transmitted from the transducers to the product being treated. Thus, solid, liquid, supercritical and gas media have been used for ultrasound propagation. Previous books addressing ultrasonic applications in food processing have been based on the process itself, so chapters have been divided in mass and heat transport, microbial inactivation, etc. This new book will propose a revolutionary overview of ultrasonic applications based on (in the authors’ opinion) the most relevant factor affecting the efficiency of ultrasound applications: the medium in which ultrasound is propagated. Depending on the medium, ultrasonic phenomena can be completely different, but it also affects the complexity of the ultrasonic generation, propagation and application. In addition, the effect of high intensity ultrasound on major components of food, such as proteins, carbohydrates and lipids will be also covered, since this type of information has not been deeply studied in previous books. Other aspects related to the challenges of food industry to incorporate ultrasound devices will be also considered. This point is also very important since, in the last few years, researchers have made huge efforts to integrate fully automated and efficient ultrasound systems to the food production lines but, in some cases, it was not satisfactory. In this sense, it is necessary to identify and review the main related problems to efficiently produce and transmit ultrasound, scale-up, reduce cost, save energy and guarantee the production of safe, healthy and high added value foods.

Download or read book Novel Food Processing Technologies written by Gustavo V. Barbosa-Canovas and published by CRC Press. This book was released on 2004-11-30 with total page 716 pages. Available in PDF, EPUB and Kindle. Book excerpt: Reflecting current trends in alternative food processing and preservation, this reference explores the most recent applications in pulsed electric field (PEF) and high-pressure technologies, food microbiology, and modern thermal and nonthermal operations to prevent the occurrence of food-borne pathogens, extend the shelf-life of foods, and improve

Download or read book Food Processing written by Anilkumar G. Gaonkar and published by Elsevier. This book was released on 1995-10-13 with total page 331 pages. Available in PDF, EPUB and Kindle. Book excerpt: Sustained developments in various branches of science and technology have resulted in considerable improvements in food processing methods. These new processing technologies have in turn contributed to enhancement of the quality and acceptability of foods. The aim of this book is to assemble, for handy reference, new developments pertaining to selected food processing technologies. Food processing methods covered include: NMR imaging, on-line NMR, on-line sensors, ultrasonics, synchrotron radiation to study fast events, membrane processing, bioseparation, high pressure processing, aseptic processing, irradiation, freezing, extrusion and extraction technologies. The book, adequately referenced and illustrated with numerous figures and tables, is a valuable reference for scientists, engineers, and technologists in industries and government laboratories involved in food processing, food research and/or development, and also for faculty, advanced undergraduate, graduate and postgraduate students from the Food Science, Food Engineering, and Agricultural Engineering departments.

Download or read book Innovation and Future Trends in Food Manufacturing and Supply Chain Technologies written by Craig Leadley and published by Woodhead Publishing. This book was released on 2015-11-18 with total page 310 pages. Available in PDF, EPUB and Kindle. Book excerpt: Innovation and Future Trends in Food Manufacturing and Supply Chain Technologies focuses on emerging and future trends in food manufacturing and supply chain technologies, examining the drivers of change and innovation in the food industry and the current and future ways of addressing issues such as energy reduction and rising costs in food manufacture. Part One looks at innovation in the food supply chain, while Part Two covers emerging technologies in food processing and packaging. Subsequent sections explore innovative food preservation technologies in themed chapters and sustainability and future research needs in food manufacturing. Addresses issues such as energy reduction and rising costs in food manufacture Assesses current supply chain technologies and the emerging advancements in the field, including key chapters on food processing technologies Covers the complete food manufacturing scale, compiling significant research from academics and important industrial figures

Download or read book Sustainable Production Technology in Food written by Jose M. Lorenzo and published by Academic Press. This book was released on 2021-08-06 with total page 236 pages. Available in PDF, EPUB and Kindle. Book excerpt: Sustainability is an essential part of our modern food production system. Carrying out food research that considers environmental, social, and economic factors, is a major objective for food producers and researchers. Strategic development and use of technology can greatly assist in the progression toward a more sustainable food system. Sustainable Production Technology in Food explores important scientific and practical aspects related to sustainable technologies used in all aspects of the food system. This book is organized into 13 chapters, that cover the main concepts related to sustainability and technology. Coverage includes current technology in the industry, technological developments to improve sustainability of food production (biopreservation, pulsed electric fields, high pressure processing, ultrasound, cold plasma, and nanotechnology), regulatory aspects, and future perspectives. Presents a comprehensive discussion around the technological advances of sustainable food production Addresses the current relationship between food production and sustainability Focuses on how technology can impact the sustainability of the food production system

Download or read book The Food Processing Sector in Developing Countries written by and published by . This book was released on 1980 with total page 52 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book Green Food Processing Techniques written by Farid Chemat and published by Academic Press. This book was released on 2019-07-26 with total page 586 pages. Available in PDF, EPUB and Kindle. Book excerpt: Green Food Processing Techniques: Preservation, Transformation and Extraction advances the ethics and practical objectives of "Green Food Processing" by offering a critical mass of research on a series of methodological and technological tools in innovative food processing techniques, along with their role in promoting the sustainable food industry. These techniques (such as microwave, ultrasound, pulse electric field, instant controlled pressure drop, supercritical fluid processing, extrusion...) lie on the frontier of food processing, food chemistry, and food microbiology, and are thus presented with tools to make preservation, transformation and extraction greener. The Food Industry constantly needs to reshape and innovate itself in order to achieve the social, financial and environmental demands of the 21st century. Green Food Processing can respond to these challenges by enhancing shelf life and the nutritional quality of food products, while at the same time reducing energy use and unit operations for processing, eliminating wastes and byproducts, reducing water use in harvesting, washing and processing, and using naturally derived ingredients. Introduces the strategic concept of Green Food Processing to meet the challenges of the future of the food industry Presents innovative techniques for green food processing that can be used in academia, and in industry in R&D and processing Brings a multidisciplinary approach, with significant contributions from eminent scientists who are actively working on Green Food Processing techniques

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 Dairy and Food Processing Industry written by and published by . This book was released on 2014 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book Food Processing written by Kshirod Kumar Dash and published by CRC Press. This book was released on 2021-06-28 with total page 274 pages. Available in PDF, EPUB and Kindle. Book excerpt: Non-thermal operations in food processing are an alternative to thermal operations and similarly aimed at retaining the quality and organoleptic properties of food products. This volume covers different non-thermal processing technologies such as high-pressure processing, ultrasound, ohmic heating, pulse electric field, pulse light, membrane processing, cryogenic freezing, nanofiltration, and cold plasma processing technologies. The book focuses both on fundamentals and on recent advances in non-thermal food processing technologies. It also provides information with the description and results of research into new emerging technologies for both the academy and industry. Key features: Presents engineering focus on non-thermal food processing technologies. Discusses sub-classification for recent trends and relevant industry information/examples. Different current research-oriented results are included as a key parameter. Covers high-pressure processing, pulse electric field, pulse light technology, irradiation, and ultrasonic techniques. Includes mathematical modeling and numerical simulations. Food Processing: Advances in Non-Thermal Technologies is aimed at graduate students, professionals in food engineering, food technology, and biological systems engineering.

Download or read book Current Trends in Food Processing and Nutrition to Mitigate Nutritional Health Issues written by Rana Muhammad Aadil and published by Frontiers Media SA. This book was released on 2023-10-11 with total page 153 pages. Available in PDF, EPUB and Kindle. Book excerpt: