Download or read book Minimal Processing of Foods and Process Optimization written by R. Paul Singh and published by CRC Press. This book was released on 1994-05-23 with total page 544 pages. Available in PDF, EPUB and Kindle. Book excerpt: Audience

Download or read book Processing Foods written by Fernanda A. R. Oliveira and published by CRC Press. This book was released on 2019-05-24 with total page 442 pages. Available in PDF, EPUB and Kindle. Book excerpt: Processing Foods: Quality Optimization and Process Assessment provides a large body of updated information - helping researchers and industrialists make use of new concepts, technologies and approaches that are at the heart of modern food research. It will be a useful tool in the interweaving of scientific and technological information that the mul

Download or read book Osmotic Dehydration and Vacuum Impregnation written by Pedro Fito and published by CRC Press. This book was released on 2019-04-23 with total page 286 pages. Available in PDF, EPUB and Kindle. Book excerpt: This volume in the Food Preservation Technology Series presents the latest developments in the application of two solid-liquid operations, Osmotic Dehydration (OD) and Vacuum Impregnation (VI), to the food industry. An international group of experts report on the improvement of osmotic processes at atmospheric pressure for fruits and vegetables, cu

Download or read book Handbook of Food Science Technology and Engineering written by Yiu H. Hui and published by CRC Press. This book was released on 2006 with total page 698 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book Minimally Processed Foods written by Mohammed Wasim Siddiqui and published by Springer. This book was released on 2014-10-29 with total page 313 pages. Available in PDF, EPUB and Kindle. Book excerpt: The safety and efficacy of minimal food processing depends on the use of novel preservation technologies. This book first examines what is meant by minimally processed foods, including fresh-cut, cooked-chilled, and part-baked products. Next explored are the technologies or methods to produce quality products in terms of safety and nutrition, including: edible coating, natural preservatives (i.e., antimicrobial, flavour enhancer, anti-browning), advanced packaging (active, antimicrobial, and modified or controlled atmosphere), and selected non-thermal techniques (high pressure, pulsed electric field, ultrasound, light). Preservation of food is crucial to achieving a secure and safe global food supply with the desired sensory quality. In addition, the increasing consumer demand for safe, ready-to-serve, ready-to-eat-and-cook products with minimal chemical preservatives has raised expectations. However, foods deemed minimally processed, such as fresh-cut fruits and vegetables, cooked-chilled, and half-baked foods, are delicate products that need special care in preparation, processing, storage, and handling. As a result, new technologies to develop minimally processed foods have aggressively advanced. Minimally Processed Foods: Technologies for Safety, Quality, and Convenience explores both the definition of minimally processed foods and the methods and technologies used to achieve the safety and nutritional value consumers demand. About the Editors Mohammed Wasim Siddiqui, Bihar Agricultural University, Sabour, Bhagalpur, India Mohammad Shafiur Rahman, Sultan Qaboos University, Al-khod, Oman

Download or read book Optimization in Food Engineering written by Ferruh Erdogdu and published by CRC Press. This book was released on 2008-12-09 with total page 788 pages. Available in PDF, EPUB and Kindle. Book excerpt: While mathematically sophisticated methods can be used to better understand and improve processes, the nonlinear nature of food processing models can make their dynamic optimization a daunting task. With contributions from a virtual who's who in the food processing industry, Optimization in Food Engineering evaluates the potential uses and limitati

Download or read book Minimally Processed Refrigerated Fruits Vegetables written by R.C. Wiley and published by Springer Science & Business Media. This book was released on 1994-04-30 with total page 392 pages. Available in PDF, EPUB and Kindle. Book excerpt: Introduction to minimally processed refrigerated fruits and vegetables; Initial preparation, handling, and distribution of minimally processed refrigerated fruits; Preservation methods for minimally processed refrigerated fruits and vegetables; Packing of minimally processed fruits and vegetables; Some biological and physical principles underlying modified atmosphere packaging; Microbiological spoilage and pathogens in minimally processed refrigerated fruits and vegetables; Nutritional quality of fruits and vegetables subjetc to minimally processes; Regulatory issues associated with minimally processed refrigerated foods.

Download or read book Process Optimisation and Minimal Processing of Foods European Commission Copernicus Programme Concerted Action CIPA CT94 0195 written by and published by . This book was released on 1996 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book Advanced Computational Approaches for Drying in Food Processing written by Krunal M. Gangawane and published by Springer Nature. This book was released on with total page 240 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book Fungal Biotechnology in Agricultural Food and Environmental Applications written by Dilip K. Arora and published by CRC Press. This book was released on 2003-12-17 with total page 856 pages. Available in PDF, EPUB and Kindle. Book excerpt: Contributions from 80 world-renowned authorities representing a broad international background lend Fungal Biotechnology in Agricultural, Food, and Environmental Applicationsfirst-class information on the biotechnological potential of entomopathogenic fungi and ergot alkaloids, applications of Trichoderma in disease control, and the development of mycoherbicides. Additional topics include fungal control of nematodes, control of plant disease by arbuscular mycorrhizal fungi, strategies for controlling vegetable and fruit crops, molecular biology tactics with mycotoxigenic fungi and the development of biofungicides, production of edible fungi, fermented foods, and high-value products like mycoprotein.

Download or read book Emerging Technologies in Meat Processing written by Enda J. Cummins and published by John Wiley & Sons. This book was released on 2016-12-19 with total page 451 pages. Available in PDF, EPUB and Kindle. Book excerpt: Meat is a global product, which is traded between regions, countries and continents. The onus is on producers, manufacturers, transporters and retailers to ensure that an ever-demanding consumer receives a top quality product that is free from contamination. With such a dynamic product and market place, new innovative ways to process, package and assess meat products are being developed. With ever increasing competition and tighter cost margins, industry has shown willingness to engage in seeking novel innovative ways of processing, packaging and assessing meat products while maintaining quality and safety attributes. This book provides a comprehensive overview on the application of novel processing techniques. It represents a standard reference book on novel processing, packaging and assessment methods of meat and meat products. It is part of the IFST Advances in Food Science book series.

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 347 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.

Download or read book Emerging Food Packaging Technologies written by Kit L Yam and published by Elsevier. This book was released on 2012-03-15 with total page 513 pages. Available in PDF, EPUB and Kindle. Book excerpt: The successful employment of food packaging can greatly improve product safety and quality, making the area a key concern to the food processing industry. Emerging food packaging technologies reviews advances in packaging materials, the design and implementation of smart packaging techniques, and developments in response to growing concerns about packaging sustainability.Part one of Emerging food packaging technologies focuses on developments in active packaging, reviewing controlled release packaging, active antimicrobials and nanocomposites in packaging, and edible chitosan coatings. Part two goes on to consider intelligent packaging and how advances in the consumer/packaging interface can improve food safety and quality. Developments in packaging material are analysed in part three, with nanocomposites, emerging coating technologies, light-protective and non-thermal process packaging discussed, alongside a consideration of the safety of plastics as food packaging materials. Finally, part four explores the use of eco-design, life cycle assessment, and the utilisation of bio-based polymers in the production of smarter, environmentally-compatible packaging.With its distinguished editors and international team of expert contributors, Emerging food packaging technologies is an indispensable reference work for all those responsible for the design, production and use of food and beverage packaging, as well as a key source for researchers in this area. - Reviews advances in packaging materials, the design and implementation of smart packaging techniques, and developments in response to growing concerns about packaging sustainability - Considers intelligent packaging and how advances in the consumer/packaging interface can improve food safety and quality - Examines developments in packaging materials, nanocomposites, emerging coating technologies, light-protective and non-thermal process packaging and the safety of plastics as food packaging materials

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 Fresh Cut Fruits and Vegetables written by Olusola Lamikanra and published by CRC Press. This book was released on 2002-02-14 with total page 482 pages. Available in PDF, EPUB and Kindle. Book excerpt: A comprehensive reference for the emerging fresh-cut fruits and vegetable industry, Fresh-cut Fruits and Vegetables: Science, Technology and Market focuses on the unique biochemical, physiological, microbiological, and quality changes in fresh-cut processing and storage. It highlights the distinct equipment design, packaging requirements, production economics, and marketing considerations for fresh-cut products. Based on the extensive research in this area during the last 10 years, this reference is the first to cover the complete spectrum of science, technology, and marketing issues related to this field.

Download or read book Minimally Processed Refrigerated Fruits and Vegetables written by Fatih Yildiz and published by Springer. This book was released on 2017-05-11 with total page 778 pages. Available in PDF, EPUB and Kindle. Book excerpt: The first edition of Minimally Processed and Refrigerated Fruits and Vegetables, edited by Robert C. Wiley and Fatih Yildiz, was published in 1994. At the time of publication, this was a new concept and was well-received by the scientific community. Minimally processed foods are whole plant tissues (the identity of the plant tissue is recognized by consumers), which may contain active enzymes, live tissues, and plant cells. These are some of the basics for the healthy food design. The overall function of these foods is to provide convenient (ready-to-serve, ready-to cook, free of any pesticides and contaminants),like-fresh products for food service and retail consumers. Minimally Processed and Refrigerated Foods (MPR) have been popular in many countries. The following are some of the advantages offered by MPR produce foods: 1. Ease of portion control in the food service industry 2. Lower transportation cost (all inedible portions of the produce are removed prior to transportation) 3. No waste is generated at the point of consumption 4. Utilization and recycling of the waste is much easier 5. Value-added new fruit and vegetable products and meal development is possible and easy 6. No requirement is needed for phytosanitary control during trade 7-No glycation end products formation during processing, 8.Degree of food processing is minimized for optimal health of human, the processing plant for MPR produce, which is not addressed in any other books on this topic, will be described in this second edition. Also, comparison of minimal processing technologies with other technologies was explained in the first publication and will be updated in this second edition. During the last 200 years the purpose of food processing was a-safety(sterilization, Pasteurization,1804 Nicholas Apert,Pasteur 1867), and b-prevention of deficiency diseases(Enrichments),but MPR foods provides a two new dimensions to food processing ; a-Prevention of chronic diseases(bioactive compounds) and b-Optimum health (functional foods,Superfoods,Neutraceuticals, and Medical foods) for human.

Download or read book Postharvest Technology and Food Process Engineering written by Amalendu Chakraverty and published by CRC Press. This book was released on 2016-03-09 with total page 581 pages. Available in PDF, EPUB and Kindle. Book excerpt: Cereals, legumes, oilseeds, fruits, and vegetables are the most important food crops in the world, with cereal grains contributing the bulk of food calories and proteins worldwide. Generally, the supply of grains and other food can be enhanced by increasing production and by reducing postharvest losses. While food production has increased significa