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Author : Jerome Villarama Diaz
Publisher :
ISBN 13 :
Total Pages : 276 pages
Book Rating : 4.:/5 (79 download)
Download or read book Physical and Chemical Changes in Pectins During Tomato Paste Processing written by Jerome Villarama Diaz and published by . This book was released on 2008 with total page 276 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Sueli Rodrigues
Publisher : CRC Press
ISBN 13 : 1439851522
Total Pages : 475 pages
Book Rating : 4.4/5 (398 download)
Download or read book Advances in Fruit Processing Technologies written by Sueli Rodrigues and published by CRC Press. This book was released on 2012-05-18 with total page 475 pages. Available in PDF, EPUB and Kindle. Book excerpt: One of the main concerns of the food industry is the need for high-quality fresh fruits and fruit products with good sensory quality, long shelf life, and high nutritional value. To meet these demands, new processing technologies are under investigation and development. Advances in Fruit Processing Technologies incorporates fundamentals in food processing as well as the advances made in recent years to improve final product quality. With contributions from a panel of international researchers who present a blend of classical and emerging technologies, the book explores: Ozone, ultrasound, irradiation, pulsed electric field, vacuum frying, and high-pressure processing Ultraviolet and membrane processing Enzymatic maceration, freeze concentration, and refrigeration The effect of processing on sensory characteristics and nutritional value New trends in modified atmosphere packaging The use of fruit juices as a vehicle for probiotic microorganisms Prebiotic oligosaccharides as an alternative for dairy products Incorporating a series of case studies on the application of various technologies, the book reviews their advantages, limitations, successes, and failures. The contributors also examine the implications of food processing technologies on waste production, energy use, and resource requirements. This comprehensive survey of methods for optimizing fruit quality is an ideal resource for those in the fruit and vegetable industry looking for innovations that can improve efficiency, reduce waste, and cut costs.
Author : Theodore Joseph Sorich
Publisher :
ISBN 13 :
Total Pages : 210 pages
Book Rating : 4.:/5 (29 download)
Download or read book Changes in High Solids Tomato Paste During Storage written by Theodore Joseph Sorich and published by . This book was released on 1964 with total page 210 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Maynard Alexander Joslyn
Publisher :
ISBN 13 :
Total Pages : 880 pages
Book Rating : 4.3/5 (91 download)
Download or read book Methods in Food Analysis: Physical, Chemical, and Instrumental Methods of Analysis written by Maynard Alexander Joslyn and published by . This book was released on 1970 with total page 880 pages. Available in PDF, EPUB and Kindle. Book excerpt: Statistical methods, sampling, and errors in analysis; Preparation of samples for analysis, storage and preservation of samples; expression of results; Moisture content and total solids; Ash content and ashing procedures; Extraction methods and separation processes; Densimetric methods; Refractometric methods; Polarimetry and saccharimetry; Colorimetry and spectrophotometry; Potentiometric and related methods; pH and buffer capacity; Viscosity, consistency, and texture. Conductivity measurements and gas analysis; Acidimetry; Alcoholometry; Monosaccharides; Oligosaccharides; Starch and dextrin; Pectin; The determination of total organic nitrogen; The analytical chemistry of the proteins, peptides, and amino acids; Tannins and related phenolics; Enzyme assay; Vitamin assay; Chemical preservatives and artificial sweeteners; Chemical indices of incipient decomposition and identity.
Author : Benjamin K. Simpson
Publisher : John Wiley & Sons
ISBN 13 : 1118308050
Total Pages : 909 pages
Book Rating : 4.1/5 (183 download)
Download or read book Food Biochemistry and Food Processing written by Benjamin K. Simpson and published by John Wiley & Sons. This book was released on 2012-04-11 with total page 909 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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, and food processing, the book then takes the reader on commodity-by-commodity discussions of biochemistry of raw materials and product processing. Chapters in this second edition have been revised to include safety considerations and the chemical changes induced by processing in the biomolecules of the selected foodstuffs. This edition also includes a new section on health and functional foods, as well as ten new chapters including those on thermally and minimally processed foods, separation technology in food processing, and food allergens. Food Biochemistry and Food Processing, second edition fully develops and explains the biochemical aspects of food processing, and brings together timely and relevant topics in food science and technology in one package. This book is an invaluable reference tool for professional food scientists, researchers and technologists in the food industry, as well as faculty and students in food science, food technology and food engineering programs. The Editor Dr. Benjamin K. Simpson, Department of Food Science and Agricultural Chemistry, McGill University, Quebec, Canada Associate Editors Professor Leo Nollet, Department of Applied Engineering Sciences, Hogeschool Ghent, Belgium Professor Fidel Toldrá, Instituto de Agroquímica y Tecnología de Alimentos (CSIC), Valencia, Spain Professor Soottawat Benjakul, Department of Food Technology, Prince of Songkla University, Songkhla, Thailand Professor Gopinadhan Paliyath, Department of Plant Agriculture, University of Guelph, Ontario, Canada Dr. Y. H. Hui, Consultant to the Food Industry, West Sacramento, California, USA
Author : Kaavya Rathnakumar
Publisher : CRC Press
ISBN 13 : 104004039X
Total Pages : 413 pages
Book Rating : 4.0/5 (4 download)
Download or read book Non-Thermal Food Processing Technologies written by Kaavya Rathnakumar and published by CRC Press. This book was released on 2024-10-03 with total page 413 pages. Available in PDF, EPUB and Kindle. Book excerpt: Various processes are required to preserve and extend the shelf-life of food, many of which cause detrimental effects on the color and appearance of food. Alternative methods for the thermal processing of food are gaining importance day by day due to increased consumer demand for minimally processed fresh-like food products with high sensory, appearance, and nutritional qualities. This new book provides an informative overview of non-thermal food processing technologies that can preserve food color and appearance. The book offers comprehensive coverage of the application of emerging technologies on the color profile of different food products, such as fruits, vegetables, beverages, dairy products, and meat. It discusses the influence and impact of emerging technologies on the color and appearance of foods and beverages, along with their challenges and prospects. The food processing technologies discussed include cold plasma, ultrasound, microwave processing, ozone processing, ohmic heating, pulsed light, UV irradiation, pulsed electric field, high-pressure processing, vacuum frying, and others. This book, Non-Thermal Food Processing Technologies: Impact on Color Profile, offers an important context on applying emerging food processing technologies to solve food safety issues and enhance shelf-life extension while paying attention to food appearance. It is an excellent resource for food engineers and technologists, processors, nutritionists, and food industry professionals for exploring new non-thermal techniques.
Author : Tung-Ching Lee
Publisher :
ISBN 13 :
Total Pages : 312 pages
Book Rating : 4.3/5 (91 download)
Download or read book Chemical Markers for Processed and Stored Foods written by Tung-Ching Lee and published by . This book was released on 1996 with total page 312 pages. Available in PDF, EPUB and Kindle. Book excerpt: This text describes uses of chemical markers for food scientists and technologists who need to maximize the initial product quality and minimize the deteriorative change in foods during storage
Author : Y. H. Hui
Publisher : John Wiley & Sons
ISBN 13 : 0470276347
Total Pages : 786 pages
Book Rating : 4.4/5 (72 download)
Download or read book Food Biochemistry and Food Processing written by Y. H. Hui and published by John Wiley & Sons. This book was released on 2008-02-15 with total page 786 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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, lead editor Y.H. Hui has assembled over fifty acclaimed academicians and industry professionals to create this indispensable reference and text on food biochemistry and the ever-increasing development in the biotechnology of food processing. While biochemistry may be covered in a chapter or two in standard reference books on the chemistry, enzymes, or fermentation of food, and may be addressed in greater depth by commodity-specific texts (e.g., the biotechnology of meat, seafood, or cereal), books on the general coverage of food biochemistry are not so common. Food Biochemistry and Food Processing effectively fills this void. Beginning with sections on the essential principles of food biochemistry, enzymology and food processing, the book then takes the reader on commodity-by-commodity discussions of biochemistry of raw materials and product processing. Later sections address the biochemistry and processing aspects of food fermentation, microbiology, and food safety. As an invaluable reference tool or as a state-of-the-industry text, Food Biochemistry and Food Processing fully develops and explains the biochemical aspects of food processing for scientist and student alike.
Author : Olusola Lamikanra
Publisher : CRC Press
ISBN 13 : 142003961X
Total Pages : 693 pages
Book Rating : 4.4/5 (2 download)
Download or read book Produce Degradation written by Olusola Lamikanra and published by CRC Press. This book was released on 2005-03-16 with total page 693 pages. Available in PDF, EPUB and Kindle. Book excerpt: Produce Degradation is the first book to focus on the processes that result in produce quality deterioration and their prevention. It addresses the mechanism of reactions that affect produce quality under conditions from the farm to the table. It also reviews the degradative changes and conditions that favor these processes, such as the biochemistr
Author :
Publisher :
ISBN 13 :
Total Pages : 868 pages
Book Rating : 4.:/5 (31 download)
Download or read book Index to the Literature of Food Investigation written by and published by . This book was released on 1952 with total page 868 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Charis M. Galanakis
Publisher : Academic Press
ISBN 13 : 0128225920
Total Pages : 562 pages
Book Rating : 4.1/5 (282 download)
Download or read book Food Waste Recovery written by Charis M. Galanakis and published by Academic Press. This book was released on 2020-12-01 with total page 562 pages. Available in PDF, EPUB and Kindle. Book excerpt: Food Waste Recovery: Processing Technologies, Industrial Techniques, and Applications, Second Edition provides information on safe and economical strategies for the recapture of value compounds from food wastes while also exploring their re-utilization in fortifying foods and as ingredients in commercial products. Sections discuss the exploration of management options, different sources, the Universal Recovery Strategy, conventional and emerging technologies, and commercialization issues that target applications of recovered compounds in the food and cosmetics industries. This book is a valuable resource for food scientists, technologists, engineers, chemists, product developers, researchers, academics and professionals working in the food industry. - Covers food waste management within the food industry by developing recovery strategies - Provides coverage of processing technologies and industrial techniques for the recovery of valuable compounds from food processing by-products - Explores the different applications of compounds recovered from food processing using three approaches: targeting by-products, targeting ingredients, and targeting bioactive applications
Author :
Publisher :
ISBN 13 :
Total Pages : 738 pages
Book Rating : 4.:/5 ( download)
Download or read book Food Technology written by and published by . This book was released on 1960 with total page 738 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author :
Publisher : Academic Press
ISBN 13 : 0080567541
Total Pages : 407 pages
Book Rating : 4.0/5 (85 download)
Download or read book Advances in Food Research written by and published by Academic Press. This book was released on 2014-05-14 with total page 407 pages. Available in PDF, EPUB and Kindle. Book excerpt: Advances in Food Research
Author : WA Gould
Publisher : Elsevier
ISBN 13 : 184569614X
Total Pages : 560 pages
Book Rating : 4.8/5 (456 download)
Download or read book Tomato Production, Processing and Technology written by WA Gould and published by Elsevier. This book was released on 2013-12-09 with total page 560 pages. Available in PDF, EPUB and Kindle. Book excerpt: A complete guide to the tomato industry, including over 50 full colour photos on tomato diseases and other vital elements. It is a book needed by all tomato and tomato products packers, growers and anyone involved or interested in packing, processing and production of tomatoes and tomato products.
Author :
Publisher :
ISBN 13 :
Total Pages : 338 pages
Book Rating : 4.E/5 ( download)
Download or read book Food Processing Review written by and published by . This book was released on 1965 with total page 338 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Wen-Min Wang
Publisher :
ISBN 13 :
Total Pages : 302 pages
Book Rating : 4.3/5 (129 download)
Download or read book Development of Fruit Paste from Stanley Plums and a Study of Effect of Processing and Storage Parameters on Physical, Chemical and Sensory Characteristics written by Wen-Min Wang and published by . This book was released on 1993 with total page 302 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author :
Publisher : BoD – Books on Demand
ISBN 13 : 1789840716
Total Pages : 180 pages
Book Rating : 4.7/5 (898 download)
Download or read book Pectins written by and published by BoD – Books on Demand. This book was released on 2020-01-22 with total page 180 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book deepens the study and knowledge on pectins, especially in the processes of extraction, purification, and characterization, in short its many and wide applications. Among the most prominent applications are the food, pharmaceutical, and other industries. The development of pectins has a very promising future with a marked annual increase and with a wide range of sources. As written above, this book will help its readers to expand their knowledge on this biopolymer with vast application in the industry worldwide.
