by
Kelly, Alan, author.
Call Number
664.07 KEL
Publication Date
2019
Summary
This book seeks to introduce readers to a new perspective on food, showing how science is at the heart of what we love about food.
Format:
Electronic Resources
Relevance:
2.3096
by
Simpson, Benjamin K.
Call Number
664
Publication Date
2012
Summary
The biochemistry of food is the foundation on which the research and development advances in food biotechnology are built. In Food Biochemistry and Food Processing, Second Edition, the editors have brought together more than fifty acclaimed academicians and industry professionals from around the world to create this fully revised and updated edition. This book is an indispensable reference and text on food biochemistry and the ever increasing developments in the biotechnology of food processing. Beginning with sections on the essential principles of food biochemistry, enzymology
Format:
Electronic Resources
Relevance:
1.4455
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by
Barone, Caterina.
Call Number
664.09
Publication Date
2015
Summary
This Brief is concerned with the connection between food packaging and the chemical composition of packaging materials. In terms of the food packaging hygiene, the influence of the containers on the contained foods is discussed. The book explores new and emerging risks related to food packaging materials in connection with the contained commodities. It also discusses the technology of production with relation to the chemical risk in a "Hazard Analysis and Critical Control Point" (HACCP) investigation.
Format:
Electronic Resources
Relevance:
0.0711
by
Anandharamakrishnan, C.
Call Number
664.09
Publication Date
2015
Summary
Spray drying is a well-established method for transforming liquid materials into dry powder form. Widely used in the food and pharmaceutical industries, this technology produces high quality powders with low moisture content, resulting in a wide range of shelf stable food and other biologically significant products. Encapsulation technology for bioactive compounds has gained momentum in the last few decades and a series of valuable food compounds, namely flavours, carotenoids and microbial cells have been successfully encapsulated using spray drying. Spray Drying Technique for Food Ingredient Encapsulation provides an insight into the engineering aspects of the spray drying process in relation to the encapsulation of food ingredients, choice of wall materials, and an overview of the various food ingredients encapsulated using spray drying. The book also throws light upon the recent advancements in the field of encapsulation by spray drying, i.e., nanospray dryers for production of nanocapsules and computational fluid dynamics (CFD) modeling. Addressing the basics of the technology and its applications, the book will be a reference for scientists, engineers and product developers in the industry.
Format:
Electronic Resources
Relevance:
0.0487
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