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Author : Benoit Biquet
Publisher :
ISBN 13 :
Total Pages : 806 pages
Book Rating : 4.:/5 (179 download)
Download or read book Moisture Transfer in Foods and Edible Moisture Barriers written by Benoit Biquet and published by . This book was released on 1987 with total page 806 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Valérie Guillard
Publisher : Springer Science & Business Media
ISBN 13 : 1461463424
Total Pages : 64 pages
Book Rating : 4.4/5 (614 download)
Download or read book Food Structure and Moisture Transfer written by Valérie Guillard and published by Springer Science & Business Media. This book was released on 2013-02-11 with total page 64 pages. Available in PDF, EPUB and Kindle. Book excerpt: It's well known that the structural characteristics of food materials influence their mass transfer, especially their water transfer properties during such processes as drying, hydration, and storage. In porous cereal-based products, for example, effective water diffusivity is highly affected by the volume fraction and distribution of both solid and gas phases, while in dense food materials, such as fat-based or other edible coatings, it depends on factors that affect the "tightness" of the molecular structure (e.g., free volume, cohesive energy density, crystallinity). This Brief will review the impact of food structure on moisture transfer. A multi-scale analysis of food structure will include a look at molecular structure (e.g., free volume, crystallinity), nanostructure, microstructure (e.g., porous food), and macrostructure (e.g., bilayer structure). For each structural analysis, a focus on the mathematical modelling of the relationship between structural properties and moisture transfer properties will be performed.
Author : Jose Miguel Aguilera
Publisher : Springer Science & Business Media
ISBN 13 : 0387719466
Total Pages : 611 pages
Book Rating : 4.3/5 (877 download)
Download or read book Food Materials Science written by Jose Miguel Aguilera and published by Springer Science & Business Media. This book was released on 2007-12-06 with total page 611 pages. Available in PDF, EPUB and Kindle. Book excerpt: Foods are ingested and become part of our body. This book describes the science and procedure behind the materials in foods that impart their desirable properties. The book can serve as a text in a course in food materials science at the senior or graduate level or as a supplemental text in an advanced food technology course. It cac also serve as a reference book for professionals in the food industry.
Author : Valérie Guillard
Publisher :
ISBN 13 :
Total Pages : pages
Book Rating : 4.:/5 (116 download)
Download or read book Characterization and Modelling of Moisture Transfer in Composite Foods Constituted of Fresh Filling Nd Cereal-based Food : Barrier Performance of Edible Films Placed at the Interface written by Valérie Guillard and published by . This book was released on 2003 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Frank Joseph Parker
Publisher :
ISBN 13 :
Total Pages : 226 pages
Book Rating : 4.:/5 (89 download)
Download or read book Use of a Zein Film as a Moisture Barrier in Frozen Foods written by Frank Joseph Parker and published by . This book was released on 1993 with total page 226 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author :
Publisher :
ISBN 13 :
Total Pages : 560 pages
Book Rating : 4.:/5 (319 download)
Download or read book Edible Coating Barriers for Moisture Protection of Raisins written by and published by . This book was released on 1991 with total page 560 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Harry Levine
Publisher : Springer Science & Business Media
ISBN 13 : 9780306439360
Total Pages : 870 pages
Book Rating : 4.4/5 (393 download)
Download or read book Water Relationships in Foods written by Harry Levine and published by Springer Science & Business Media. This book was released on 1991-09-30 with total page 870 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book was developed from the papers presented at a symposium on "Water Relationships in Foods," which was held from April 10-14, 1989 at the 197th National Meeting of the American Chemical Society in Dallas, Texas, under the auspices of the Agricultural and Food Chemistry Division of ACS. The editors of this book organized the symposium to bring tagether an es teemed group of internationally respected experts, currently active in the field of water relationships in foods, to discuss recent advances in the 1980's and future trends for the 1990's. It was the hope of all these con tributors that this ACS symposium would become a memorable keystone above the foundation underlying the field of "water in foods. " This strong foundation has been constructed in large part from earlier technical conferences and books such as the four milestone International Symposia on the Properties of Water (ISOPOW I-IV), the recent IFT BasicSymposium on "Water Activity" and Penang meeting on Food Preservation by Maisture Control, as well as the key fundamental contributions from the classic 1980 ACS Symposium Series #127 on Water in Polymers, and from Felix Franks' famous seven-volume Comprehensive Treatise on Water plus five subsequent volumes of the ongoing Water Science Reviews. The objective of the 1989 ACS symposiumwas to build on this foun dation by emphasizing the most recent and maj or advanc.
Author : Milda E. Embuscado
Publisher : Springer Science & Business Media
ISBN 13 : 0387928243
Total Pages : 410 pages
Book Rating : 4.3/5 (879 download)
Download or read book Edible Films and Coatings for Food Applications written by Milda E. Embuscado and published by Springer Science & Business Media. This book was released on 2009-06-10 with total page 410 pages. Available in PDF, EPUB and Kindle. Book excerpt: Edible films and coatings play an important role in the quality, safety, transportation, storage, and display of a wide range of fresh and processed foods. Edible films and coatings, while preventing moisture loss and maintaining quality, prevent spoilage and microbial contamination of foods. The edible film and coating industry is now a multimillion dollar industry. Less than $1 million in 1999, the market has grown to more than $100 million and is expected to grow to $350 million by 2008, according to James Rossman of Rossman Consulting. Pharmaceutical and consumer products have been responsible for the tremendous increase. This growth has produced an enormous amount of scientific articles, patents, and research projects undertaken by members of the food industry, academia, and research institutions. Edible Films and Coatings for Food Applications brings together this vast wealth of scientific knowledge in a systematically organized volume. It examines the science, application, function, and market for edible films and coatings.
Author : Jung H. Han
Publisher : Elsevier
ISBN 13 : 0080455174
Total Pages : 532 pages
Book Rating : 4.0/5 (84 download)
Download or read book Innovations in Food Packaging written by Jung H. Han and published by Elsevier. This book was released on 2005-07-20 with total page 532 pages. Available in PDF, EPUB and Kindle. Book excerpt: Innovations in Food Packaging addresses selective topics of functions of food packaging to modify the traditional notion of this process. This book is organized into five parts. Part I focuses on the fundamental theories covering physical chemistry background and quality preservation of foods. Parts II and III discuss active packaging research and development and modified atmosphere packaging of fresh produce, meats, and ready-to-eat products, respectively. Part IV talks about edible and biodegradable coatings and films, whereas Part V discusses commercialization aspects of packaging technologies. Each part is divided into chapters of subject review and detailed technical information. This text will benefit those who are interested in innovative technology of food packaging in general, and experienced field packaging specialists and graduate-level food scientists in particular. This book will be useful as a textbook not only for extension programs of food packaging development in food industry, but also for advanced graduate-level food packaging courses.Covers four major food packaging topics: * Theories in food packaging* Active packaging* Modified atmosphere packaging* Edible films and coatings
Author : Miquel Angelo Parente Ribeiro Cerqueira
Publisher : CRC Press
ISBN 13 : 148223422X
Total Pages : 469 pages
Book Rating : 4.4/5 (822 download)
Download or read book Edible Food Packaging written by Miquel Angelo Parente Ribeiro Cerqueira and published by CRC Press. This book was released on 2017-12-19 with total page 469 pages. Available in PDF, EPUB and Kindle. Book excerpt: The edible food packaging industry has experienced remarkable growth in recent years and will continue to impact the food market for quite some time going into the future. Edible Food Packaging: Materials and Processing Technologies provides a broad and comprehensive review on recent aspects related to edible packaging, from processing to potential applications, and covering the use of nanotechnology in edible packaging. The book’s 14 chapters promote a comprehensive review on such subjects as materials used, their structure-function relationship, and new processing technologies for application and production of edible coatings and films. Specific topics include edible film and packaging using gum polysaccharides, protein-based films and coatings, and edible coatings and films from lipids, waxes, and resins. The book also reviews stability and application concerns, mass transfer measurement and modeling for designing protective edible films, and edible packaging as a vehicle for functional compounds. The authors explore antimicrobial edible packaging, nanotechnology in edible packaging, and nanostructured multilayers for food packaging by electrohydrodynamic processing. Additionally, they show how to evaluate the needs for edible packaging of respiring products and provide an overview of edible packaging for fruits, vegetables, and dairy products. Lastly, they examine edible coatings and films for meat, poultry, and fish.
Author : FredB. Padley
Publisher : Routledge
ISBN 13 : 1351435116
Total Pages : 848 pages
Book Rating : 4.3/5 (514 download)
Download or read book Lipid Technologies and Applications written by FredB. Padley and published by Routledge. This book was released on 2018-05-02 with total page 848 pages. Available in PDF, EPUB and Kindle. Book excerpt: ""Provides a comprehensive review of the major technologies and applications of lipids in food and nonfood uses, including current and future trends. Discusses the nature of lipids, their major sources, and role in nutrition.
Author : Leif H Skibsted
Publisher : Elsevier
ISBN 13 : 1845699262
Total Pages : 820 pages
Book Rating : 4.8/5 (456 download)
Download or read book Chemical Deterioration and Physical Instability of Food and Beverages written by Leif H Skibsted and published by Elsevier. This book was released on 2010-04-23 with total page 820 pages. Available in PDF, EPUB and Kindle. Book excerpt: For a food product to be a success in the marketplace it must be stable throughout its shelf-life. Quality deterioration due to chemical changes and alterations in condition due to physical instability are not always recognised, yet can be just as problematic as microbial spoilage. This book provides an authoritative review of key topics in this area. Chapters in part one focus on the chemical reactions which can negatively affect food quality, such as oxidative rancidity, and their measurement. Part two reviews quality deterioration associated with physical changes, such as moisture loss, gain and migration, crystallization and emulsion breakdown. Contributions in the following section outline the likely effects on different foods and beverages, including bakery products, fruit and vegetables, ready-to-eat meals and wine. With contributions from leaders in their fields, Chemical deterioration and physical instability of food and beverages is an essential reference for R&D and QA staff in the food industry and researchers with an interested in this subject. - Examines chemical reactions which can negatively affect food quality and measurement - Reviews quality deterioration associated with physical changes such as moisture loss, gain and migration, and crystallization - Documents deterioration in specific food and beverage products including bakery products, frozen foods and wine
Author : Susan Lea Kamper
Publisher :
ISBN 13 :
Total Pages : 238 pages
Book Rating : 4.:/5 (891 download)
Download or read book Maintaining Vapor Pressure (aw) Gradients in Foods and Model Systems with Edible Films written by Susan Lea Kamper and published by . This book was released on 1983 with total page 238 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Jaya Shankar Tumuluru
Publisher : BoD – Books on Demand
ISBN 13 : 1803569956
Total Pages : 386 pages
Book Rating : 4.8/5 (35 download)
Download or read book Food Processing and Packaging Technologies written by Jaya Shankar Tumuluru and published by BoD – Books on Demand. This book was released on 2023-04-05 with total page 386 pages. Available in PDF, EPUB and Kindle. Book excerpt: Food processing, preservation, and packaging is a highly interdisciplinary science. Various techniques and technologies have been developed to extend food shelf life, minimize the risk of contamination, protect the environment, and improve foods’ functional, sensory, and nutritional properties. Some of the many benefits of food processing, preservation, and packaging include increased food safety, improved nutrition, longer shelf life, and increased economic opportunities. In addition, food processing and preservation help to reduce post-harvest losses. Developing novel food processing, preservation, and packaging technologies is critical to preserving food quality, improving sensory characteristics, and reducing losses. At present, there is a great emphasis on developing novel biobased and intelligent packaging technologies that are safe for food and reduce environmental pollution. This book provides a comprehensive overview of food processing and preservation packaging to tackle the challenges of food safety, nutritional security, and sustainability. Chapters address such topics as edible packaging materials, intelligent packaging materials, nanotechnology for enhancing the shelf life of food products, advanced food packaging systems, green materials for food packaging, antimicrobial packaging materials, food drying technologies, methods of food processing, food analysis using acoustic and thermal methods, food formulations, and functional foods. This volume is a useful resource for students, researchers, and food processing preservation professionals. It highlights advances in food processing and packaging systems to increase food quality and preserve food longer without generating waste.
Author : Jorge Welti-Chanes
Publisher : CRC Press
ISBN 13 : 1420006266
Total Pages : 570 pages
Book Rating : 4.4/5 (2 download)
Download or read book Transport Phenomena in Food Processing written by Jorge Welti-Chanes and published by CRC Press. This book was released on 2016-04-19 with total page 570 pages. Available in PDF, EPUB and Kindle. Book excerpt: Specifically developed for food engineers, this is an in-depth reference book that focuses on transport phenomena in food preservation. First it reviews the fundamental concepts regarding momentum, heat, and mass transfer. Then the book examines specific applications of these concepts into a variety of traditional and novel processes and products.
Author : Tawheed Amin
Publisher : Springer Nature
ISBN 13 : 9819948983
Total Pages : 429 pages
Book Rating : 4.8/5 (199 download)
Download or read book Polysaccharide Based Films for Food Packaging: Fundamentals, Properties and Applications written by Tawheed Amin and published by Springer Nature. This book was released on with total page 429 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Yadunandan Lal Dar
Publisher : John Wiley & Sons
ISBN 13 : 1118766121
Total Pages : 464 pages
Book Rating : 4.1/5 (187 download)
Download or read book Food Texture Design and Optimization written by Yadunandan Lal Dar and published by John Wiley & Sons. This book was released on 2014-04-07 with total page 464 pages. Available in PDF, EPUB and Kindle. Book excerpt: Food texture has evolved to be at the forefront of food formulation and development. Food Texture Design and Optimization presents the latest insights in food texture derived from advances in formulation science as well as sensory and instrumental measurement. This unique volume provides practical insights for professionals who are starting in the field as well as experts looking to enhance their knowledge or expand into new areas. The first part of this book presents case studies on formulating products in a broad variety of application segments, such as cheese, ice-cream, baked goods, gluten-free products, low-fat/non-fat dairy products and more. Challenges related to maintaining texture while optimizing nutritional content, cost, flavor and other attributes of the food product are investigated. The book also highlights the importance of texture design and optimization in several types of food products and demonstrates how experts have applied this knowledge in the industry. Part two provides an overview of the latest advances in tools and techniques for food texture design and optimization, focusing on the use of instrumental techniques, the application of sensory techniques, and the use of marketing and consumer insight tools in the design and optimization of food products. The ability to use advanced characterization techniques in this field is critical for both new and established practitioners in tackling the problems they face. Food Texture Design and Optimization serves as an important reference for technical practitioners on how to adopt advanced techniques in food texture research. This information is invaluable in reviewing establish the state of the art in this field and providing a minimum recommended standard for food formulators.
