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Proceedings Of The International Symposium On Applications Of Modelling As An Innovative Technology In The Agri Food Chain
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Book Synopsis Proceedings of the International Symposium on Applications of Modelling as an Innovative Technology in the Agri-Food-Chain by : L. M. M. Tijskens
Download or read book Proceedings of the International Symposium on Applications of Modelling as an Innovative Technology in the Agri-Food-Chain written by L. M. M. Tijskens and published by . This book was released on 1998 with total page 376 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis The Second International Symposium on Applications of Modelling as an Innovative Technology in the Agri-Food-Chain by : M. L. A. T. M. Hertog
Download or read book The Second International Symposium on Applications of Modelling as an Innovative Technology in the Agri-Food-Chain written by M. L. A. T. M. Hertog and published by . This book was released on 2001 with total page 558 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis Proceedings of the IVth International Symposium on Applications of Modelling as an Innovative Technology in the Agri-Food-Chain by : P. Barreiro
Download or read book Proceedings of the IVth International Symposium on Applications of Modelling as an Innovative Technology in the Agri-Food-Chain written by P. Barreiro and published by . This book was released on 2008 with total page 452 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis Proceedings of the IIIrd International Symposium on Applications of Modelling as an Innovative Technology in the Agri-Food-Chain by : M. L. A. T. M. Hertog
Download or read book Proceedings of the IIIrd International Symposium on Applications of Modelling as an Innovative Technology in the Agri-Food-Chain written by M. L. A. T. M. Hertog and published by . This book was released on 2005 with total page 628 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis Food Process Modelling by : L M M Tijskens
Download or read book Food Process Modelling written by L M M Tijskens and published by Woodhead Publishing. This book was released on 2001-06-14 with total page 516 pages. Available in PDF, EPUB and Kindle. Book excerpt: Food process modelling provides an authoritative review of one of the most exciting and influential developments in the food industry. The modelling of food processes allows analysts not only to understand such processes more clearly but also to control them more closely and make predictions about them. Modelling thus aids the search for greater and more consistent food quality. Written by a distinguished international team of experts, Food process modelling covers both the range of modelling techniques and their practical applications across the food chain.
Book Synopsis Encyclopedia of Meat Sciences by : Carrick Devine
Download or read book Encyclopedia of Meat Sciences written by Carrick Devine and published by Academic Press. This book was released on 2004-08-19 with total page 2714 pages. Available in PDF, EPUB and Kindle. Book excerpt: The Encyclopedia of Meat Sciences is an impressive and important body of work. Prepared by an international team of experts, this reference work covers all important aspects of meat science from stable to table, including animal breeding, physiology and slaughter, meat preparation, packaging, welfare, and food safety, to name a few. This Encyclopedia further covers important topics such as food microbiology, meat in human nutrition, biotechnological advances in breeding and many more. The Encyclopedia of Meat Sciences is an invaluable resource to practitioners of meat science and students alike. Also available online via ScienceDirect – featuring extensive browsing, searching, and internal cross-referencing between articles in the work, plus dynamic linking to journal articles and abstract databases, making navigation flexible and easy. For more information, pricing options and availability visit www.info.sciencedirect.com. Foreword written by Rt. Hon. Helen Clark, Prime Minister of New Zealand Over 200 articles covering all aspects of meat science Reading lists at the end of each article provide further information into primary literature Various figures and tables illustrating the text and a color plate section in each volume Appeals to students, academics researchers and professionals working not only in meat science, but also food science, veterinary sciences, agricultural engineering and livestock management Extensive cross-referencing
Book Synopsis Handbook of Food and Bioprocess Modeling Techniques by : Shyam S. Sablani
Download or read book Handbook of Food and Bioprocess Modeling Techniques written by Shyam S. Sablani and published by CRC Press. This book was released on 2006-12-19 with total page 624 pages. Available in PDF, EPUB and Kindle. Book excerpt: With the advancement of computers, the use of modeling to reduce time and expense, and improve process optimization, predictive capability, process automation, and control possibilities, is now an integral part of food science and engineering. New technology and ease of use expands the range of techniques that scientists and researchers have at the
Book Synopsis Proceedings of the International Conference on Applications of Machine Intelligence and Data Analytics (ICAMIDA 2022) by : Sharvari Tamane
Download or read book Proceedings of the International Conference on Applications of Machine Intelligence and Data Analytics (ICAMIDA 2022) written by Sharvari Tamane and published by Springer Nature. This book was released on 2023-05-01 with total page 1027 pages. Available in PDF, EPUB and Kindle. Book excerpt: This is an open access book. As on date, huge volumes of data are being generated through sensors, satellites, and simulators. Modern research on data analytics and its applications reveal that several algorithms are being designed and developed to process these datasets, either through the use of sequential and parallel processes. In the current scenario of Industry 4.0, data analytics, artificial intelligence and machine learning are being used to support decisions in space and time. Further, the availability of Graphical Processing Units (GPUs) and Tensor Processing Units (TPUs) have enabled to processing of these datasets. Some of the applications of Artificial Intelligence, Machine Learning and Data Analytics are in the domains of Agriculture, Climate Change, Disaster Prediction, Automation in Manufacturing, Intelligent Transportation Systems, Health Care, Retail, Stock Market, Fashion Design, etc. The international conference on Applications of Machine Intelligence and Data Analytics aims to bring together faculty members, researchers, scientists, and industry people on a common platform to exchange ideas, algorithms, knowledge based on processing hardware and their respective application programming interfaces (APIs).
Book Synopsis Fundamentals of Food Reaction Technology by : Richard L Earle
Download or read book Fundamentals of Food Reaction Technology written by Richard L Earle and published by Royal Society of Chemistry. This book was released on 2007-10-31 with total page 200 pages. Available in PDF, EPUB and Kindle. Book excerpt: Food processing has moved on from being a craft to a modern technology. In order to meet the sensory quality, safety, nutrition, health, economy and novelty demanded of food products by consumers, it is necessary to improve food processing operations. This improvement involves better prediction and control of the changes that occur during the processing of food materials, and the rates of changes and the factors that influence them. This book introduces the methods of reaction technology, illustrating what has been and can be applied in real situations. It builds a framework for the application of reaction technology, and uses this in a straightforward way, with understandable examples set within an industrial context. The book starts by setting out the general principles governing change in the nature and chemistry of a food constituent, and extends this to include the dynamics of the reactions of the many chemical constituents of food raw materials and ingredients. Fundamentals of Food Reaction Technology is intended for those working in process design, organisation and control, and will give technical managers an overall view of how the application of reaction technology in the future can lead to a "high tech" food industry. It will also be a valuable guide for students, lecturers and practitioners in development and process technology and engineering.
Book Synopsis Index of Conference Proceedings by : British Library. Document Supply Centre
Download or read book Index of Conference Proceedings written by British Library. Document Supply Centre and published by . This book was released on 2003 with total page 870 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis Case Studies in Novel Food Processing Technologies by : C J Doona
Download or read book Case Studies in Novel Food Processing Technologies written by C J Doona and published by Elsevier. This book was released on 2010-10-28 with total page 560 pages. Available in PDF, EPUB and Kindle. Book excerpt: Novel food processing technologies have significant potential to improve product quality and process efficiency. Commercialisation of new products and processes brings exciting opportunities and interesting challenges. Case studies in novel food processing technologies provides insightful, first-hand experiences of many pioneering experts involved in the development and commercialisation of foods produced by novel processing technologies.Part one presents case studies of commercial products preserved with the leading nonthermal technologies of high pressure processing and pulsed electric field processing. Part two broadens the case histories to include alternative novel techniques, such as dense phase carbon dioxide, ozone, ultrasonics, cool plasma, and infrared technologies, which are applied in food preservation sectors ranging from fresh produce, to juices, to disinfestation. Part three covers novel food preservation techniques using natural antimicrobials, novel food packaging technologies, and oxygen depleted storage techniques. Part four contains case studies of innovations in retort technology, microwave heating, and predictive modelling that compare thermal versus non-thermal processes, and evaluate an accelerated 3-year challenge test.With its team of distinguished editors and international contributors, Case studies in novel food processing technologies is an essential reference for professionals in industry, academia, and government involved in all aspects of research, development and commercialisation of novel food processing technologies. - Provides insightful, first-hand experiences of many pioneering experts involved in the development and commercialisation of foods produced by novel processing technologies - Presents case studies of commercial products preserved with the leading nonthermal technologies of high pressure processing and pulsed electric field processing - Features alternative novel techniques, such as dense phase carbon dioxide, ozone, ultrasonics, cool plasma, and infrared technologies utilised in food preservation sectors
Book Synopsis Proceedings of the 4th International Conference on Decision Support System Technology – ICDSST 2018 & PROMETHEE DAYS 2018 by : Panagiota Digkoglou
Download or read book Proceedings of the 4th International Conference on Decision Support System Technology – ICDSST 2018 & PROMETHEE DAYS 2018 written by Panagiota Digkoglou and published by EWG-DSS. This book was released on 2018-05-22 with total page 374 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis Physical Properties of Foods by : Ignacio Arana
Download or read book Physical Properties of Foods written by Ignacio Arana and published by CRC Press. This book was released on 2012-02-27 with total page 423 pages. Available in PDF, EPUB and Kindle. Book excerpt: With higher food quality in increasing demand by consumers, there is continuous pressure on food engineers to meet market needs. One of the critical challenges is to use modern technology and knowledge to develop new processes for improving food quality. Given the global food marketplace, there is also a greater need for a means of objectively classifying and differentiating foods. Physical properties, determined by measurable physical parameters, profoundly affect food quality and can be used for these determinations. Physical Properties of Foods: Novel Measurement Techniques and Applications presents a wide range of these practical, low-cost techniques to characterize physical properties without destroying the food. The book presents principles and measurement techniques, highlighting the latest methods and their ability to replace the traditional costly, time-consuming ones. It also covers the application of the measurements to classify and differentiate various foods, including fruits, vegetables, cereals, and dairy and meat products. The text gathers up-to-date procedures for determining the most important physical parameters that characterize food quality, many of which have not previously been sufficiently described in the literature, and delivers them in one useful volume. It includes methods based on a variety of technologies such as electronics, spectroscopy, mechanics, and acoustic response—which can be applied to a wide range of foods. With a focus on practical application of novel techniques, chapters specify method details, the type of food to which it has been applied, the accuracy, its ability to replace traditional techniques, as well as whether it can be installed on line. Written by internationally renowned engineers and scientists, this reference offers crucial information in an easily accessible format for engineers, researchers, and those in the food industry—all who will benefit from the cutting-edge practices described for measuring parameters that affect food quality and food characterization. The text is also an excellent resource for students and university researchers.
Book Synopsis Handbook of Food Process Design, 2 Volume Set by : Jasim Ahmed
Download or read book Handbook of Food Process Design, 2 Volume Set written by Jasim Ahmed and published by John Wiley & Sons. This book was released on 2012-05-21 with total page 1543 pages. Available in PDF, EPUB and Kindle. Book excerpt: In the 21st Century, processing food is no longer a simple or straightforward matter. Ongoing advances in manufacturing have placed new demands on the design and methodology of food processes. A highly interdisciplinary science, food process design draws upon the principles of chemical and mechanical engineering, microbiology, chemistry, nutrition and economics, and is of central importance to the food industry. Process design is the core of food engineering, and is concerned at its root with taking new concepts in food design and developing them through production and eventual consumption. Handbook of Food Process Design is a major new 2-volume work aimed at food engineers and the wider food industry. Comprising 46 original chapters written by a host of leading international food scientists, engineers, academics and systems specialists, the book has been developed to be the most comprehensive guide to food process design ever published. Starting from first principles, the book provides a complete account of food process designs, including heating and cooling, pasteurization, sterilization, refrigeration, drying, crystallization, extrusion, and separation. Mechanical operations including mixing, agitation, size reduction, extraction and leaching processes are fully documented. Novel process designs such as irradiation, high-pressure processing, ultrasound, ohmic heating and pulsed UV-light are also presented. Food packaging processes are considered, and chapters on food quality, safety and commercial imperatives portray the role process design in the broader context of food production and consumption.
Book Synopsis Proceedings of Seventh International Congress on Information and Communication Technology by : Xin-She Yang
Download or read book Proceedings of Seventh International Congress on Information and Communication Technology written by Xin-She Yang and published by Springer Nature. This book was released on 2022-08-02 with total page 910 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book gathers selected high-quality research papers presented at the Seventh International Congress on Information and Communication Technology, held at Brunel University, London, on February 21–24, 2022. It discusses emerging topics pertaining to information and communication technology (ICT) for managerial applications, e-governance, e-agriculture, e-education and computing technologies, the Internet of Things (IoT) and e-mining. Written by respected experts and researchers working on ICT, the book offers a valuable asset for young researchers involved in advanced studies. The work is presented in four volumes.
Book Synopsis Practical Aspects of Declarative Languages by : Enrico Pontelli
Download or read book Practical Aspects of Declarative Languages written by Enrico Pontelli and published by Springer Science & Business Media. This book was released on 2000-01-05 with total page 337 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book constitutes the refereed proceedings of the Second International Workshop on Practical Aspects of Declarative Languages, PADL 2000, held in Boston, MA, USA in January 2000. The 21 revised full papers presented were carefully reviewed and selected from a total of 36 submissions. The papers are organized in topical sections on functional programming, functional-logic programming, logic programming, innovative applications, constraint programming and constraint solving, and systems applications.
Book Synopsis Near-Infrared Spectroscopy in Food Science and Technology by : Yukihiro Ozaki
Download or read book Near-Infrared Spectroscopy in Food Science and Technology written by Yukihiro Ozaki and published by John Wiley & Sons. This book was released on 2006-09-18 with total page 422 pages. Available in PDF, EPUB and Kindle. Book excerpt: This reference gives food science professionals a working understanding of near-infrared spectroscopy (NIRS) and its role in maximizing food potential. It explains the technical aspects of NIRS, including: basic principles; characteristics of the NIR spectra; instrumentation; sampling techniques; and chemometrics. The book details applications of NIRS in agricultural and marine products, foodstuffs and processed foods, engineering and process monitoring, and food safety and disease diagnosis.
