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Evaluation Of Different Techniques For Microstructural Characterization Of Deep Fat Fried Foods
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Book Synopsis Proceedings of the National Conference on Next-Generation Sustainable Technologies for Small-Scale Producers (NGST 2022) by : Godfrey Uzochukwu
Download or read book Proceedings of the National Conference on Next-Generation Sustainable Technologies for Small-Scale Producers (NGST 2022) written by Godfrey Uzochukwu and published by Springer Nature. This book was released on 2023-12-23 with total page 212 pages. Available in PDF, EPUB and Kindle. Book excerpt: This is an open access book.To create a road map for developing and delivering the next generation of soil, air and water technologies in support of sustainable production systems on small and limited resource farms; identify gaps, needs and recommendations for NIFA; and ensure access to technology with consideration for affordability and applicability.
Book Synopsis Physicochemical Aspects of Food Engineering and Processing by : Sakamon Devahastin
Download or read book Physicochemical Aspects of Food Engineering and Processing written by Sakamon Devahastin and published by CRC Press. This book was released on 2010-08-03 with total page 374 pages. Available in PDF, EPUB and Kindle. Book excerpt: Physical and chemical interactions between various constituents of foods resulting from processing operations often lead to physical, sensory, and nutritional changes in the properties of foods. Answering the need for a resource in this area, this volume describes the effects of various processing technologies in different food processing situations. A first part looks at the physicochemical property changes of different foods undergoing selected processes, such as drying, extrusion, microencapsulation, and microwave assisted thermal processing. The second part focuses on the changes of physicochemical properties of different products, such as seafood, meat, and confectionary products.
Book Synopsis Food Texturology: Measurement and Perception of Food Textural Properties by : Andrew Rosenthal
Download or read book Food Texturology: Measurement and Perception of Food Textural Properties written by Andrew Rosenthal and published by Springer Nature. This book was released on 2024-01-21 with total page 463 pages. Available in PDF, EPUB and Kindle. Book excerpt: The concept behind this book is to take a holistic view of food texture, starting with the determination of food texture, its perception in the mouth, and its measurement by both sensory and instrumental methods, and to examine the relation between them. The book has been divided into four sections: Fundamentals, Sensory and Human Interactions, Instrumental Analysis, and Food Products. Essentially we cover the techniques used for measuring food texture, and then apply them to the different product groups. Readers of the first edition will notice the title has changed, with the adoption of the term texturology. In the long history of food texture research, texturology has been occasionally used in literature. The term texturology has not been widely accepted by texture researchers (texturologists) because of their concern over whether the theories and techniques are broad and strong enough to support texture research as a scientific discipline. During the 24 years since the publication of the first edition, the editors have observed vast developments in theories as well as the assessment methodology of food texture (both sensory and instrumental) and these have shaped our understanding. This second edition brings the science up to date by introducing topics not previously covered (e.g. psychophysics, tribology, oral processing, texture maps and special foods for dysphagia patients). It includes an exposé of the instruments to measure food texture, and also considers techniques for measuring consumer perception of food texture (in addition to the sensory properties). Additionally, it amends omissions from the first edition such as dairy products; fish; bakery products; and, sugar confectionery, asproduct groups. All in all it is expanded and updated in its coverage of food texturology, as a coherent scientific discipline.
Book Synopsis Handbook of Research on Food Processing and Preservation Technologies by : Megh R. Goyal
Download or read book Handbook of Research on Food Processing and Preservation Technologies written by Megh R. Goyal and published by CRC Press. This book was released on 2022-02-28 with total page 1702 pages. Available in PDF, EPUB and Kindle. Book excerpt: The Handbook of Research on Food Processing and Preservation Technologies is a 5-volume collection that highlights various design, development, and applications of novel and innovative strategies for food processing and preservation. Together, the 5 volumes will prove to be valuable resource for researchers, scientists, students, growers, traders, processors, and others in the food processing industry.
Book Synopsis The impact of food processing on physicochemical and nutritional properties of foods by : Hao Jiang
Download or read book The impact of food processing on physicochemical and nutritional properties of foods written by Hao Jiang and published by Frontiers Media SA. This book was released on 2023-06-01 with total page 195 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis Computer Vision Technology for Food Quality Evaluation by : Da-Wen Sun
Download or read book Computer Vision Technology for Food Quality Evaluation written by Da-Wen Sun and published by Academic Press. This book was released on 2016-04-07 with total page 660 pages. Available in PDF, EPUB and Kindle. Book excerpt: Computer Vision Technology for Food Quality Evaluation, Second Edition continues to be a valuable resource to engineers, researchers, and technologists in research and development, as well as a complete reference to students interested in this rapidly expanding field. This new edition highlights the most recent developments in imaging processing and analysis techniques and methodology, captures cutting-edge developments in computer vision technology, and pinpoints future trends in research and development for food quality and safety evaluation and control. It is a unique reference that provides a deep understanding of the issues of data acquisition and image analysis and offers techniques to solve problems and further develop efficient methods for food quality assessment. - Thoroughly explains what computer vision technology is, what it can do, and how to apply it for food quality evaluation - Includes a wide variety of computer vision techniques and applications to evaluate a wide variety of foods - Describes the pros and cons of different techniques for quality evaluation
Book Synopsis Advances in Food Chemistry by : O. P. Chauhan
Download or read book Advances in Food Chemistry written by O. P. Chauhan and published by Springer Nature. This book was released on 2022-10-05 with total page 548 pages. Available in PDF, EPUB and Kindle. Book excerpt: The book compiles the latest advances in food chemistry. It gives a detailed account of the changes in food components during food processing and storage. It analyses and describes different food components such as water, protein, fat, carbohydrates, minerals, vitamins, pigments, flavors, chemistry of plant tissues and animal tissues, milk, etc. The book also discusses the effect of different food processing operations on the food components. The book brings forth chapters authored by eminent researchers working in the area of Food Science and Technology. The book is an up-to-date compilation of recent advances in food chemistry and is useful for students, researchers, and faculty as well as to industry experts in food sciences.
Book Synopsis Meat Quality Analysis by : Ashim Kumar Biswas
Download or read book Meat Quality Analysis written by Ashim Kumar Biswas and published by Academic Press. This book was released on 2019-08-21 with total page 459 pages. Available in PDF, EPUB and Kindle. Book excerpt: Meat Quality Analysis: Advanced Evaluation Methods, Techniques, and Technologies takes a modern approach to identify a compositional and nutritional analysis of meat and meat products, post-mortem aging methods, proteome analysis for optimization of the aging process, lipid profiles, including lipid mediated oxidations, meat authentication and traceability, strategies and detection techniques of potential food-borne pathogens, pesticide and drug residues, including antimicrobial growth promoters, food preservatives and additives, and sensory evaluation techniques. This practical reference will be extremely useful to researchers and scientists working in the meat industry, but will also be valuable to students entering fields of meat science, quality and safety. - Presents focused detection techniques for reducing or eliminating foodborne pathogens from meat - Includes strategies and methods on how to better understand meat authenticity and traceability, including meat speciation - Provides tables, figures and illustrations to facilitate a better understanding of techniques and methods
Book Synopsis Conventional and Advanced Food Processing Technologies by : Suvendu Bhattacharya
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 2014-09-26 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.
Book Synopsis Handbook of Molecular Gastronomy by : Róisín Burke
Download or read book Handbook of Molecular Gastronomy written by Róisín Burke and published by CRC Press. This book was released on 2021-06-08 with total page 895 pages. Available in PDF, EPUB and Kindle. Book excerpt: Handbook of Molecular Gastronomy: Scientific Foundations and Culinary Applications presents a unique overview of molecular gastronomy, the scientific discipline dedicated to the study of phenomena that occur during the preparation and consumption of dishes. It deals with the chemistry, biology and physics of food preparation, along with the physiology of food consumption. As such, it represents the first attempt at a comprehensive reference in molecular gastronomy, along with a practical guide, through selected examples, to molecular cuisine and the more recent applications named note by note cuisine. While several books already exist for a general audience, either addressing food science in general in a "light" way and/or dealing with modern cooking techniques and recipes, no book exists so far that encompasses the whole molecular gastronomy field, providing a strong interdisciplinary background in the physics, biology and chemistry of food and food preparation, along with good discussions on creativity and the art of cooking. Features: Gives A–Z coverage to the underlying science (physics, chemistry and biology) and technology, as well as all the key cooking issues (ingredients, tools and methods). Encompasses the science and practice of molecular gastronomy in the most accessible and up-to-date reference available. Contains a final section with unique recipes by famous chefs. The book is organized in three parts. The first and main part is about the scientific discipline of molecular and physical gastronomy; it is organized as an encyclopedia, with entries in alphabetical order, gathering the contributions of more than 100 authors, all leading scientists in food sciences, providing a broad overview of the most recent research in molecular gastronomy. The second part addresses educational applications of molecular gastronomy, from primary schools to universities. The third part provides some innovative recipes by chefs from various parts of the world. The authors have made a particular pedagogical effort in proposing several educational levels, from elementary introduction to deep scientific formalism, in order to satisfy the broadest possible audience (scientists and non-scientists). This new resource should be very useful to food scientists and chefs, as well as food and culinary science students and all lay people interested in gastronomy.
Book Synopsis Food Microstructures by : Vic Morris
Download or read book Food Microstructures written by Vic Morris and published by Elsevier. This book was released on 2013-10-15 with total page 481 pages. Available in PDF, EPUB and Kindle. Book excerpt: The development of high-quality foods with desirable properties for both consumers and the food industry requires a comprehensive understanding of food systems and the control and rational design of food microstructures. Food microstructures reviews best practice and new developments in the determination of food microstructure.After a general introduction, chapters in part one review the principles and applications of various spectroscopy, tomography and microscopy techniques for revealing food microstructure, including nuclear magnetic resonance (NMR) methods, environmental scanning electron, probe, photonic force, acoustic, light, confocal and infrared microscopies. Part two explores the measurement, analysis and modelling of food microstructures. Chapters focus on rheology, tribology and methods for modelling and simulating the molecular, cellular and granular microstructure of foods, and for developing relationships between microstructure and mechanical and rheological properties of food structures. The book concludes with a useful case study on electron microscopy.Written by leading professionals and academics in the field, Food microstructures is an essential reference work for researchers and professionals in the processed foods and nutraceutical industries concerned with complex structures, the delivery and controlled release of nutrients, and the generation of improved foods. The book will also be of value to academics working in food science and the emerging field of soft matter. - Reviews best practice and essential developments in food microstructure microscopy and modelling - Discusses the principles and applications of various microscopy techniques used to discover food microstructure - Explores the measurement, analysis and modelling of food microstructures
Book Synopsis Advances in Deep-Fat Frying of Foods by : Servet Gulum Sumnu
Download or read book Advances in Deep-Fat Frying of Foods written by Servet Gulum Sumnu and published by CRC Press. This book was released on 2008-12-17 with total page 330 pages. Available in PDF, EPUB and Kindle. Book excerpt: Battered fried foods consistently remain in high demand despite concerns about their health aspects, prompting food processors to develop new methods and alternative oils and batters in the name of healthy, tasty fried foods and high-performance, cost-effective frying oil. With contributions from an international panel of food technology authoritie
Book Synopsis A Glance at Food Processing Applications by : Isıl Var
Download or read book A Glance at Food Processing Applications written by Isıl Var and published by BoD – Books on Demand. This book was released on 2022-07-13 with total page 220 pages. Available in PDF, EPUB and Kindle. Book excerpt: Food processing is a part of the manufacturing industry. To serve a marketable food product there are several intrinsic and extrinsic parameters to consider that determine the specific processing design of each product. Food production should ensure a safe, environmentally sustainable, and adequate supply of food. This book presents a comprehensive review of food processing applications. Chapters address such topics as the effects of rice bran, corn fiber, and sugarcane bagasse on the quality of baked foods, honey production processes, the potential usage of pectin in food packaging, and agro-industrial wastes for packaging processes, and much more.
Download or read book Food Frying written by Alam Zeb and published by John Wiley & Sons. This book was released on 2019-01-10 with total page 517 pages. Available in PDF, EPUB and Kindle. Book excerpt: A wide-ranging exploration of the science and practice of food frying Frying is one of the world’s most popular methods of food preparation. Whether using oils or fats, it is valued for the particular flavors and textures it can bring, and represents a multibillion-dollar sector of the global economy. Food Frying: Chemistry, Biochemistry and Safety explores this important cooking technique in its scientific dimensions, charting the relationships between the chemical reactions produced during frying, the changes in food quality that these engender, and associated digestive and health-related issues. By outlining these connections, the author provides an aid to a safer, healthier approach to food frying. Topics covered range from culturally specific forms of frying to detailed analyses of the chemical and biochemical processes involved in its practice. Delivering these insights in a practical and easy-to-follow manner, this unique text includes: A complete survey of food frying, encompassing cultural, chemical, biochemical, and toxicological concerns Guidance on the accurate assessment of health, quality, and safety issues associated with food frying Coverage of the latest technologies and methods involved with frying Information on the possible future development of fried foods Food Frying: Chemistry, Biochemistry and Safety is an invaluable resource for all those who work with fried foods, whether they be food industry professionals, food scientists, or workers in the oil and fat industries.
Book Synopsis Structured Edible Oil: Towards a New Generation of Fat Mimetics by : Miguel Cerqueira
Download or read book Structured Edible Oil: Towards a New Generation of Fat Mimetics written by Miguel Cerqueira and published by Frontiers Media SA. This book was released on 2021-05-28 with total page 81 pages. Available in PDF, EPUB and Kindle. Book excerpt: Prof. Ashok Patel of Guangdong Technion-Israel Institute of Technology (GTIIT), who served as a Topic Editor for this Research Topic, sadly passed away on Sunday 17th May 2020. We want to acknowledge the important role he played in developing this Research Topic.
Book Synopsis Fruit Preservation by : Amauri Rosenthal
Download or read book Fruit Preservation written by Amauri Rosenthal and published by Springer. This book was released on 2018-11-05 with total page 543 pages. Available in PDF, EPUB and Kindle. Book excerpt: Fruits and fruit based products are, in most cases, associated with very good sensory characteristics, health, well-being, perishability, relatively easy to mix with food products of diverse origin, amenable to be processed by conventional and novel technologies. Given the multiplicity of aspects whenever fruit preservation is considered, the editors took the challenge of covering in a thorough, comprehensive manner most aspects dealing with this topic. To accomplish these goals, the editors invited well known colleagues with expertise in specific disciplines associated with fruit preservation to contribute chapters to this book. Eighteen chapters were assembled in a sequence that would facilitate, like building blocks, to have at the same time, a birds-eye view and an in-depth coverage of traditional and novel technologies to preserve fruits. Even though processing took center stage in this book, ample space was dedicated to other relevant and timely topics on fruit preservation such as safety, consumer perception, sensory and health aspects. FEATURES: Traditional and Novel Technologies to Process Fruits Microwaves Ohmic Heating UV-C light Irradiation High Pressure Pulsed Electric Fields Ultrasound Vacuum Impregnation Membranes Ozone Hurdle Technology Topics Associated with Fruit Preservation Safety Nutrition and Health Consumer Perception Sensory Minimal Processing Packaging Unit Operations for Fruit Processing Cooling and Freezing Dehydration Frying
Book Synopsis Non-Equilibrium States and Glass Transitions in Foods by : Bhesh Bhandari
Download or read book Non-Equilibrium States and Glass Transitions in Foods written by Bhesh Bhandari and published by Woodhead Publishing. This book was released on 2016-11-10 with total page 516 pages. Available in PDF, EPUB and Kindle. Book excerpt: Non-equilibrium States and Glass Transitions in Foods: Processing Effects and Product Specific Implications presents the tactics needed to understand and control non-equilibrium states and glass transitions in food, an essential element in maintaining the shelf-life and quality of foods. After brief introductory chapters introduce the science behind non-equilibrium states and glass transitions in foods, the book details how glass transition temperature is affected by composition and the ways it influences processability and physico-chemical changes during the storage of foods, also exploring how these effects can be controlled. The second section looks at individual foods, highlighting the implications of non-equilibrium states and glass transitions within these foods. Maintaining and improving the quality of food is of upmost importance to food companies who have to ensure that the shelf life of their products is as long as possible. A large amount of research has been performed into glass transitions in food over the last few years, however there has not been a comprehensive review. This book fills that gap. - Provides the only book on the market that covers non-equilibrium states and glass transitions in food from a practical standpoint - Presents food industry professionals in the area of food quality with essential information on the effects of glass transitions and non-equilibrium states on the shelf life of specific products - Edited by global leaders in glass transition technology in foods
