New Food Engineering Research Trends

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New Food Engineering Research Trends

Author : Alan P. Urwaye
Publisher : Nova Publishers
ISBN 13 : 9781600218972
Total Pages : 300 pages
Book Rating : 4.2/5 (189 download)

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Book Synopsis New Food Engineering Research Trends by : Alan P. Urwaye

Download or read book New Food Engineering Research Trends written by Alan P. Urwaye and published by Nova Publishers. This book was released on 2008 with total page 300 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book presents new research in the growing field of food engineering which refers to the engineering aspects of food production and processing. Food engineering includes, but is not limited to, the application of agricultural engineering and chemical engineering principles to food materials. Genetic engineering of plants and animals is not normally the work of a food engineer. Food engineering is a very wide field of activities. Among its domain of knowledge and action are: Design of machinery and processes to produce foods; Design and implementation of food safety and preservation measures in the production of foods; Biotechnological processes of food production; Choice and design of food packaging materials; Quality control of food production.

Food Process Engineering

Author : Murlidhar Meghwal
Publisher : CRC Press
ISBN 13 : 131534193X
Total Pages : 436 pages
Book Rating : 4.3/5 (153 download)

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Book Synopsis Food Process Engineering by : Murlidhar Meghwal

Download or read book Food Process Engineering written by Murlidhar Meghwal and published by CRC Press. This book was released on 2016-12-08 with total page 436 pages. Available in PDF, EPUB and Kindle. Book excerpt: Food Process Engineering: Emerging Trends in Research and Their Applications provides a global perspective of present-age frontiers in food process engineering research, innovation, and emerging trends. It provides an abundance of new information on a variety of issues and problems in food processing technology. Divided into five parts, the book presents new research on new trends and technologies in food processing, ultrasonic treatment of foods, foods for specific needs, food preservation, and food hazards and their controls.

Trends in Food Engineering

Author : Jorge E. Lozano
Publisher : CRC Press
ISBN 13 : 9781566769914
Total Pages : 376 pages
Book Rating : 4.7/5 (699 download)

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Book Synopsis Trends in Food Engineering by : Jorge E. Lozano

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 376 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. The second section, on advances in food processing, includes recent developments in minimal preservation and thermal and nonthermal processing of foods. The book concludes with current topics in food engineering, including applied biotechnology, food additives, and functional properties of proteins.

Focus on Food Engineering Research and Developments

Author : Vivian N. Pletney
Publisher : Nova Publishers
ISBN 13 : 9781600218989
Total Pages : 564 pages
Book Rating : 4.2/5 (189 download)

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Book Synopsis Focus on Food Engineering Research and Developments by : Vivian N. Pletney

Download or read book Focus on Food Engineering Research and Developments written by Vivian N. Pletney and published by Nova Publishers. This book was released on 2007 with total page 564 pages. Available in PDF, EPUB and Kindle. Book excerpt: Food engineering refers to the engineering aspects of food production and processing. Food engineering includes, but is not limited to, the application of agricultural engineering and chemical engineering principles to food materials. Genetic engineering of plants and animals is not normally the work of a food engineer. Food engineering is a very wide field of activities. Among its domain of knowledge and action are: Design of machinery and processes to produce foods; Design and implementation of food safety and preservation measures in the production of foods; ;Biotechnological processes of food production; Choice and design of food packaging materials. Quality control of food production. This book deals with new and important food engineering research trends.

Food Engineering

Author : Murlidhar Meghwal
Publisher : CRC Press
ISBN 13 : 1771883693
Total Pages : 397 pages
Book Rating : 4.7/5 (718 download)

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Book Synopsis Food Engineering by : Murlidhar Meghwal

Download or read book Food Engineering written by Murlidhar Meghwal and published by CRC Press. This book was released on 2016-11-18 with total page 397 pages. Available in PDF, EPUB and Kindle. Book excerpt: This new volume presents a selection of recent advances and emerging trends in food process engineering from several disciplines. Exploring the key concepts of food engineering, Food Engineering: Emerging Issues, Modeling, and Applications presents the information in four parts: Modeling in food engineering; Research advances in food engineering; Role of food engineering in human health; Emerging issues and applications in food engineering.

Green Technologies in Food Production and Processing

Author : Joyce Boye
Publisher : Springer Science & Business Media
ISBN 13 : 146141587X
Total Pages : 684 pages
Book Rating : 4.4/5 (614 download)

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Book Synopsis Green Technologies in Food Production and Processing by : Joyce Boye

Download or read book Green Technologies in Food Production and Processing written by Joyce Boye and published by Springer Science & Business Media. This book was released on 2012-01-11 with total page 684 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book will review the current status of the agriculture and agri-food sector in regard to green processing and provide strategies that can be used by the sector to enhance the use of environmentally-friendly technologies for production, processing. The book will look at the full spectrum from farm to fork beginning with chapters on life cycle analysis and environmental impact assessment of different agri-food sectors. This will be followed by reviews of current and novel on-farm practices that are more environmentally-friendly, technologies for food processing that reduce chemical and energy use and emissions as well as novel analytical techniques for R&D and QA which reduce solvent, chemical and energy consumption. Technologies for waste treatment, "reducing, reusing, recycling", and better water and energy stewardship will be reviewed. In addition, the last section of the book will attempt to look at technologies and processes that reduce the generation of process-induced toxins (e.g., trans fats, acrylamide, D-amino acids) and will address consumer perceptions about current and emerging technologies available to tackle these processing and environmental issues.

Novel Technologies in Food Science

Author : Anna McElhatton
Publisher : Springer Science & Business Media
ISBN 13 : 1441978801
Total Pages : 433 pages
Book Rating : 4.4/5 (419 download)

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Book Synopsis Novel Technologies in Food Science by : Anna McElhatton

Download or read book Novel Technologies in Food Science written by Anna McElhatton and published by Springer Science & Business Media. This book was released on 2011-11-17 with total page 433 pages. Available in PDF, EPUB and Kindle. Book excerpt: The book covers novel technologies, including high pressure, antimicrobials, and electromagnetism, and their impact.

Food Engineering

Author : Murlidhar Meghwal
Publisher : CRC Press
ISBN 13 : 1315342022
Total Pages : 396 pages
Book Rating : 4.3/5 (153 download)

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Book Synopsis Food Engineering by : Murlidhar Meghwal

Download or read book Food Engineering written by Murlidhar Meghwal and published by CRC Press. This book was released on 2016-11-18 with total page 396 pages. Available in PDF, EPUB and Kindle. Book excerpt: This new volume presents a selection of recent advances and emerging trends in food process engineering from several disciplines. Exploring the key concepts of food engineering, Food Engineering: Emerging Issues, Modeling, and Applications presents the information in four parts: Modeling in food engineering; Research advances in food engineering; Role of food engineering in human health; Emerging issues and applications in food engineering.

State-of-the-Art Technologies in Food Science

Author : Murlidhar Meghwal
Publisher : CRC Press
ISBN 13 : 135167661X
Total Pages : 258 pages
Book Rating : 4.3/5 (516 download)

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Book Synopsis State-of-the-Art Technologies in Food Science by : Murlidhar Meghwal

Download or read book State-of-the-Art Technologies in Food Science written by Murlidhar Meghwal and published by CRC Press. This book was released on 2018-08-14 with total page 258 pages. Available in PDF, EPUB and Kindle. Book excerpt: There has been a growing interest in the health benefits derived from fruits and vegetables and the food products based on them. Many foods contain various phytochemicals, flavonoids, fibers, macronutrients and micronutrients, minerals, etc. that are good for health and essential for keeping good health. This volume provides a global perspective of the current state of food and health research, innovation, and emerging trends. It focuses on topics of food for better health, including functional foods and nutraceutical foods. The book is divided into several sections, covering: • Foods for Human Health Promotion and Prevention of Diseases, which include fruits, vegetables, and grains: their peels and fiber for better human health, health prospects of bioactive peptides derived from seed storage proteins, mushrooms as a novel source of antihyperlipidemic agents, and emerging foodborne illnesses and their prevention. • Specific Fruits, Spices and Dairy-Based Functional Foods for Human Health, which looks at the functional medicinal values of fenugreek, fruits as functional foods, and functional fermented dairy products. • Issues, Challenges, and Specialty Topics in Food Science, which focuses mainly on the stability issues of whole wheat flour, physicochemical properties and quality of food lipids, methods for food analysis and quality control, and interventions of ohmic heating technology in foods. The volume will be of interest to health practitioners, food specialists, nutrition producers and suppliers, practicing food process engineers, food technologists, researchers, food industry professionals, and faculty and upper-level students in food science.

Advances in Food Process Engineering Research and Applications

Author : Stavros Yanniotis
Publisher : Springer Science & Business Media
ISBN 13 : 1461479061
Total Pages : 662 pages
Book Rating : 4.4/5 (614 download)

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Book Synopsis Advances in Food Process Engineering Research and Applications by : Stavros Yanniotis

Download or read book Advances in Food Process Engineering Research and Applications written by Stavros Yanniotis and published by Springer Science & Business Media. This book was released on 2013-10-21 with total page 662 pages. Available in PDF, EPUB and Kindle. Book excerpt: This is the second publication stemming from the International Congress on Engineering in Food, the first being Food Engineering Interfaces, based on the last ICEF10. The theme of ICEF 11, held in Athens, Greece in May 2011, is “Food Process Engineering in a Changing World.” The conference explored the ways food engineering contributes to the solutions of vital problems in a world of increasing population and complexity that is under the severe constraints of limited resources of raw materials, energy, and environment. The book, comprised of 32 chapters, features an interdisciplinary focus, including food materials science, engineering properties of foods, advances in food process technology, novel food processes, functional foods, food waste engineering, food process design and economics, modeling food safety and quality, and innovation management.

New Topics in Food Engineering

Author : Mariann A. Comeau
Publisher :
ISBN 13 : 9781612095998
Total Pages : 0 pages
Book Rating : 4.0/5 (959 download)

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Book Synopsis New Topics in Food Engineering by : Mariann A. Comeau

Download or read book New Topics in Food Engineering written by Mariann A. Comeau and published by . This book was released on 2011 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: In the development of food engineering, one of the many challenges is to employ modern tools and knowledge to develop new products and processes. Simultaneously, improving quality, safety, and security remain critical issues in food engineering. Additionally, process control and automation regularly appear among the top priorities identified in food engineering. This book presents topical research in the study of food engineering, including tempering, polymorphism and fat crystallisation during industrial chocolate manufacture; trends in high pressure processing of foods; stability of dried foods; food packaging and predictive modelling of thermal properties of foods.

Innovations in Food Technology

Author : Pragya Mishra
Publisher : Springer Nature
ISBN 13 : 9811561214
Total Pages : 522 pages
Book Rating : 4.8/5 (115 download)

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Book Synopsis Innovations in Food Technology by : Pragya Mishra

Download or read book Innovations in Food Technology written by Pragya Mishra and published by Springer Nature. This book was released on 2020-10-12 with total page 522 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book gathers a collection of essays that describe recent innovations in food technology including food processing, packaging, food safety, and novel ingredients. By 2050, the world will face the challenge of having to feed an estimated 9 billion people. In order to meet that challenge, innovations in food research are of the utmost importance. The book is divided into four sections, each of which explores an important aspect like food processing, food microbiology, and nutritional security. Written by respected scholars in the field, the respective chapters discuss a range of new and enhanced food materials, as well as processing innovations to extend shelf life and reduce toxic effects. The book also addresses the health potential of various nutraceuticals, bio-absorption of metals and their positive impacts on living systems, as well as methods for reducing food wastage, preventing the loss of nutritive value, and preserving or enhancing palatability. Given its scope, the book will be highly interesting for food scientists, both in academia and the food industry. It will also benefit advanced graduate students and senior researchers.

Imaging Technologies and Data Processing for Food Engineers

Author : Nesli Sozer
Publisher : Springer
ISBN 13 : 3319247352
Total Pages : 353 pages
Book Rating : 4.3/5 (192 download)

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Book Synopsis Imaging Technologies and Data Processing for Food Engineers by : Nesli Sozer

Download or read book Imaging Technologies and Data Processing for Food Engineers written by Nesli Sozer and published by Springer. This book was released on 2016-01-19 with total page 353 pages. Available in PDF, EPUB and Kindle. Book excerpt: Food products are complex in nature which makes their analysis difficult. Different scientific disciplines such as biochemistry, microbiology, and nutrition, together with engineering concepts are involved in their characterization. However, imaging of food materials and data analysis has gained more importance due to innovations in the food industry, as well as the emergence of food nanotechnology. Image analysis protocols and techniques can be used in food structure analysis and process monitoring. Therefore, food structure imaging is crucial for various sections of the food chain starting from the raw material to the end product. This book provides information on imaging techniques such as electron microscopy, laser microscopy, x-ray tomography, raman and infrared imaging, together with data analysis protocols. It addresses the most recent advances in imaging technologies and data analysis of grains, liquid food systems (i.e. emulsions and gels), semi-solid and solid foams (i.e. bakery products, dough, expanded snacks), protein films, fruits and vegetable confectionery and nuts. This book also: Provides in-depth view of raw material characterization and process control Covers structure-functionality and structure-texture relationships Reviews applications to emerging areas of food science with an insight into future trends

Food Engineering: Integrated Approaches

Author : Gustavo F. Gutiérrez-Lopez
Publisher : Springer Science & Business Media
ISBN 13 : 038775430X
Total Pages : 475 pages
Book Rating : 4.3/5 (877 download)

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Book Synopsis Food Engineering: Integrated Approaches by : Gustavo F. Gutiérrez-Lopez

Download or read book Food Engineering: Integrated Approaches written by Gustavo F. Gutiérrez-Lopez and published by Springer Science & Business Media. This book was released on 2008-02-29 with total page 475 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book presents a significant and up-to-date review of various integrated approaches to food engineering. Distinguished food engineers and food scientists from key institutions worldwide have contributed chapters that provide a deep analysis of their particular subjects. Emerging technologies and biotechnology are introduced, and the book discusses predictive microbiology, packing materials for foods, and biodegradable films. This book is mainly directed to academics, and to undergraduate and postgraduate students in food engineering and food science and technology, who will find a selection of topics.

Emerging Technologies for Food Processing

Author : Da-Wen Sun
Publisher : Elsevier
ISBN 13 : 0124104819
Total Pages : 653 pages
Book Rating : 4.1/5 (241 download)

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Book Synopsis Emerging Technologies for Food Processing by : Da-Wen Sun

Download or read book Emerging Technologies for Food Processing written by Da-Wen Sun and published by Elsevier. This book was released on 2014-08-14 with total page 653 pages. Available in PDF, EPUB and Kindle. Book excerpt: The second edition of Emerging Technologies in Food Processing presents essential, authoritative, and complete literature and research data from the past ten years. It is a complete resource offering the latest technological innovations in food processing today, and includes vital information in research and development for the food processing industry. It covers the latest advances in non-thermal processing including high pressure, pulsed electric fields, radiofrequency, high intensity pulsed light, ultrasound, irradiation, and addresses the newest hurdles in technology where extensive research has been carried out. Provides an extensive list of research sources to further research development Presents current and thorough research results and critical reviews Includes the most recent technologies used for shelf life extension, bioprocessing simulation and optimization

Innovation and Future Trends in Food Manufacturing and Supply Chain Technologies

Author : Craig Leadley
Publisher : Woodhead Publishing
ISBN 13 : 1782424709
Total Pages : 308 pages
Book Rating : 4.7/5 (824 download)

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Book Synopsis Innovation and Future Trends in Food Manufacturing and Supply Chain Technologies by : Craig Leadley

Download or read book Innovation and Future Trends in Food Manufacturing and Supply Chain Technologies written by Craig Leadley and published by Woodhead Publishing. This book was released on 2015-11-18 with total page 308 pages. Available in PDF, EPUB and Kindle. Book excerpt: Innovation and Future Trends in Food Manufacturing and Supply Chain Technologies focuses on emerging and future trends in food manufacturing and supply chain technologies, examining the drivers of change and innovation in the food industry and the current and future ways of addressing issues such as energy reduction and rising costs in food manufacture. Part One looks at innovation in the food supply chain, while Part Two covers emerging technologies in food processing and packaging. Subsequent sections explore innovative food preservation technologies in themed chapters and sustainability and future research needs in food manufacturing. Addresses issues such as energy reduction and rising costs in food manufacture Assesses current supply chain technologies and the emerging advancements in the field, including key chapters on food processing technologies Covers the complete food manufacturing scale, compiling significant research from academics and important industrial figures

Food Engineering Innovations Across the Food Supply Chain

Author : Pablo Juliano
Publisher : Elsevier
ISBN 13 : 0128212926
Total Pages : 516 pages
Book Rating : 4.1/5 (282 download)

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Book Synopsis Food Engineering Innovations Across the Food Supply Chain by : Pablo Juliano

Download or read book Food Engineering Innovations Across the Food Supply Chain written by Pablo Juliano and published by Elsevier. This book was released on 2021-12-09 with total page 516 pages. Available in PDF, EPUB and Kindle. Book excerpt: Food Engineering Innovations Across the Food Supply Chain discusses the technology advances and innovations into industrial applications to improve supply chain sustainability and food security. The book captures the highlights of the 13th International Congress of Engineering ICEF13 under selected congress themes, including Sustainable Food Systems, Food Security, Advances in Food Process Engineering, Novel Food Processing Technologies, Food Process Systems Engineering and Modeling, among others. Edited by a team of distinguished researchers affiliated to CSIRO, this book is a valuable resource to all involved with the Food Industry and Academia. Feeding the world's population with safe, nutritious and affordable foods across the globe using finite resources is a challenge. The population of the world is increasing. There are two opposed sub-populations: those who are more affluent and want to decrease their caloric intake, and those who are malnourished and require more caloric and nutritional intake. For sustainable growth, an increasingly integrated systems approach across the whole supply chain is required. Focuses on innovation across the food supply chain beyond the traditional food engineering discipline Brings the integration of on-farm with food factory operations, the inclusion of Industry 4.0 sensing technologies and Internet of Things (IoT) across the food chain to reduce food wastage, water and energy inputs Makes a full intersection into other science domains (operations research, informatics, agriculture and agronomy, machine learning, artificial intelligence and robotics, intelligent packaging, among others)