by
Sandhu, Kamalpreet.
Call Number
664.0028
Publication Date
2022
Format:
Electronic Resources
Relevance:
0.0264
by
Egbuna, Chukwuebuka.
Call Number
664
Publication Date
2022
Format:
Electronic Resources
Relevance:
0.0235
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by
Maynard, Micheline.
Call Number
664
Publication Date
2022
Format:
Electronic Resources
Relevance:
0.0707
by
Landrigan, Marissa.
Call Number
641.29999999999995
Publication Date
2017
Format:
Electronic Resources
Relevance:
0.0811
by
Shewfelt, Robert L.
Call Number
664
Publication Date
2016
Format:
Electronic Resources
Relevance:
0.0264
by
Malik, Abdul.
Call Number
664.07
Publication Date
2014
Summary
The aim of the food processing is to ensure microbiological and chemical safety of foods, adequate nutrient content and bioavailability and acceptability to the consumer with regard to sensory properties and ease of preparation. Processing may have either beneficial or harmful effects on these properties, so each of these factors must be taken into account in the design and preparation of foods. This book offers a unique dealing with the subject and provides not only an update of state-of-the art techniques in many critical areas of food processing and quality assessment, but also the development of value added products from food waste, safety and nanotechnology in the food and agriculture industry and looks into the future by defining current obstacles and future research goals. This book is not intended to serve as an encyclopedic review of the subject. However, the various chapters incorporate both theoretical and practical aspects and may serve as baseline information for future research through which significant development is possible.
Format:
Electronic Resources
Relevance:
0.0227
by
Rastogi, Navin K.
Call Number
664.02
Publication Date
2014
Summary
Features a Foreword by Dr. Dietrich Knorr. Fruit processing and preservation technologies must ensure fresh-like characteristics in foods while providing an acceptable and convenient shelf life, as well as assuring safety and nutritional value. Processing technologies include a wide range of methodologies to inactivate microorganisms, improve quality and stability, and preserve and minimize changes of fresh-like characteristics in fruit. High pressure as a food preservation technique inactivates microorganisms at room temperature or lower; thus, sensory and nutritional characteristics can be maintained. In recent years, a significant increase in the number of scientific papers in literature demonstrating novel and diversified uses of high pressure processing indicates it to be highly emerging technology. The effect of high pressure technology on the quality and safety of foods will be discussed. Selected practical examples in fruits and vegetables, dairy and meat industries using high pressure will be presented and discussed. A brief account of the challenges in adopting this technology for industrial development will also be included.
Format:
Electronic Resources
Relevance:
0.0408
by
Potter, Norman N.
Call Number
664 POT
Publication Date
2013 1998
Format:
Regular print
Relevance:
0.0460
by
Wolfson, Marisa Miller.
Call Number
XX(272639.1)
Publication Date
2010
Summary
Part sociological experiment and part adventure comedy, Vegucated follows three meat- and cheese-loving New Yorkers who agree to adopt a vegan diet for six weeks. Lured by tales of weight lost and health regained, they begin to uncover the hidden sides of animal agriculture that make them wonder whether solutions offered in films like Food, Inc. go far enough. This entertaining documentary showcases the rapid and at times comedic evolution of three people who discover they can change the world one bite at a time.
Format:
Electronic Resources
Relevance:
0.0772
by
Peinemann, Klaus-Viktor.
Call Number
664.024
Publication Date
2010
Summary
Edited by an internationally recognized leader in the field, this third volume in the series represents the complete reference to membrane processes in the food industry. The handbook adopts a highly practical approach to this hot topic, combining the hands-on experience of the expert authors involved. They provide chapters devoted to such varied applications as dairy fractionation, electrodialysis, pressure-driven membrane processes in alcoholic beverages, membrane emulsification, contactors and bioreactors, as well as membranes for food packaging.
Format:
Electronic Resources
Relevance:
0.0264
by
Whitehurst, Robert J.
Call Number
664.024
Publication Date
2009
Summary
The second edition of this successful book highlights the widespread use of enzymes in food processing improvement and innovation, explaining how they bring advantages. The properties of different enzymes are linked to the physical and biochemical events that they influence in food materials and products, while these in turn are related to the key organoleptic, sensory and shelf life qualities of foods. Fully updated to reflect advances made in the field over recent years, new chapters in the second edition look at the use of enzymes in the reduction of acrylamide, in fish processing and in
Format:
Electronic Resources
Relevance:
0.0388
by
Vieira, Maria Margarida Cortez.
Call Number
664
Publication Date
2008
Summary
In chemical engineering, a unit operation is any single step in a process. This book takes a close look at various unit operations as they apply to food processing.
Format:
Electronic Resources
Relevance:
0.0598
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