The Nutrition Handbook For Food Processors

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The Nutrition Handbook for Food Processors

Author : C J K Henry
Publisher : Elsevier
ISBN 13 : 1855736659
Total Pages : 504 pages
Book Rating : 4.8/5 (557 download)

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Book Synopsis The Nutrition Handbook for Food Processors by : C J K Henry

Download or read book The Nutrition Handbook for Food Processors written by C J K Henry and published by Elsevier. This book was released on 2002-08-16 with total page 504 pages. Available in PDF, EPUB and Kindle. Book excerpt: Since Arnold Bender's classic Food processing and nutrition in 1978, there has been no single volume survey of the impact of processing on the nutritional quality of food. With its distinguished editors and international team of contributors, The nutrition handbook for food processors, fills that gap. It summarises the wealth of research in an area as important to the food industry as it is to health-conscious consumers. Part one provides the foundation for the rest of the book, looking at consumers and nutrition. After a discussion of surveys on what consumers eat, there are two reviews of research on the contribution of vitamins and minerals to health. Three further chapters discuss how nutrient intake is measured and at how nutrition information is presented to and interpreted by consumers. Part two looks at processing and nutritional quality. Two introductory chapters look at raw materials, discussing the nutritional enhancement of plant foods and meat respectively. The remaining chapters review the impact of processing, beginning with a general discussion of the stability of vitamins during processing. There are chapters on processes such as thermal processing, frying, freezing, packaging and irradiation. The book also covers newer processes such as microwave processing, ohmic heating and high pressure processing. Given the unprecedented attention on the impact of processing on the nutritional quality of food, The nutrition handbook for food processors is a standard work in its field. Summarises key findings on diet and nutrient intake, the impact of nutrients on health, and how food processing operations affect the nutritional quality of foods Examines consumers and nutrition, processing and nutritional quality, and nutritional enhancement of plant foods and meat, among other topics Reviews the wealth of recent research in an area as important to the food industry as it is to health-conscious consumers

A Handbook of Food Processing in Classical Rome

Author : David Thurmond
Publisher : BRILL
ISBN 13 : 9047410165
Total Pages : 304 pages
Book Rating : 4.0/5 (474 download)

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Book Synopsis A Handbook of Food Processing in Classical Rome by : David Thurmond

Download or read book A Handbook of Food Processing in Classical Rome written by David Thurmond and published by BRILL. This book was released on 2006-07-01 with total page 304 pages. Available in PDF, EPUB and Kindle. Book excerpt: A careful analysis of Roman food processes, including those for cereals, olive oil, wine, other plant products, animal products, and condiments. The work combines analysis of literary and archaeological evidence with that of traditional comparative practices and modern food science.

Handbook of Food Processing

Author : Theodoros Varzakas
Publisher : CRC Press
ISBN 13 : 1498721788
Total Pages : 679 pages
Book Rating : 4.4/5 (987 download)

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Book Synopsis Handbook of Food Processing by : Theodoros Varzakas

Download or read book Handbook of Food Processing written by Theodoros Varzakas and published by CRC Press. This book was released on 2015-10-22 with total page 679 pages. Available in PDF, EPUB and Kindle. Book excerpt: Packed with case studies and problem calculations, Handbook of Food Processing: Food Safety, Quality, and Manufacturing Processes presents the information necessary to design food processing operations and describes the equipment needed to carry them out in detail. It covers the most common and new food manufacturing processes while addressing rele

Handbook of Food Processing Equipment

Author : George Saravacos
Publisher : Springer
ISBN 13 : 3319250205
Total Pages : 775 pages
Book Rating : 4.3/5 (192 download)

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Book Synopsis Handbook of Food Processing Equipment by : George Saravacos

Download or read book Handbook of Food Processing Equipment written by George Saravacos and published by Springer. This book was released on 2015-12-29 with total page 775 pages. Available in PDF, EPUB and Kindle. Book excerpt: This text covers the design of food processing equipment based on key unit operations, such as heating, cooling, and drying. In addition, mechanical processing operations such as separations, transport, storage, and packaging of food materials, as well as an introduction to food processes and food processing plants are discussed. Handbook of Food Processing Equipment is an essential reference for food engineers and food technologists working in the food process industries, as well as for designers of process plants. The book also serves as a basic reference for food process engineering students.The chapters cover engineering and economic issues for all important steps in food processing. This research is based on the physical properties of food, the analytical expressions of transport phenomena, and the description of typical equipment used in food processing. Illustrations that explain the structure and operation of industrial food processing equipment are presented. style="font-size: 13.3333330154419px;">The materials of construction and fabrication of food processing equipment are covered here, as well as the selection of the appropriate equipment for various food processing operations. Mechanical processing equipment such as size reduction, size enlargement, homogenization, and mixing are discussed. Mechanical separations equipment such as filters, centrifuges, presses, and solids/air systems, plus equipment for industrial food processing such as heat transfer, evaporation, dehydration, refrigeration, freezing, thermal processing, and dehydration, are presented. Equipment for novel food processes such as high pressure processing, are discussed. The appendices include conversion of units, selected thermophysical properties, plant utilities, and an extensive list of manufacturers and suppliers of food equipment.

Food Processing Technology

Author : P J Fellows
Publisher : Elsevier
ISBN 13 : 1845696344
Total Pages : 928 pages
Book Rating : 4.8/5 (456 download)

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Book Synopsis Food Processing Technology by : P J Fellows

Download or read book Food Processing Technology written by P J Fellows and published by Elsevier. This book was released on 2009-06-22 with total page 928 pages. Available in PDF, EPUB and Kindle. Book excerpt: The first edition of Food processing technology was quickly adopted as the standard text by many food science and technology courses. This completely revised and updated third edition consolidates the position of this textbook as the best single-volume introduction to food manufacturing technologies available. This edition has been updated and extended to include the many developments that have taken place since the second edition was published. In particular, advances in microprocessor control of equipment, ‘minimal’ processing technologies, functional foods, developments in ‘active’ or ‘intelligent’ packaging, and storage and distribution logistics are described. Technologies that relate to cost savings, environmental improvement or enhanced product quality are highlighted. Additionally, sections in each chapter on the impact of processing on food-borne micro-organisms are included for the first time. Introduces a range of processing techniques that are used in food manufacturing Explains the key principles of each process, including the equipment used and the effects of processing on micro-organisms that contaminate foods Describes post-processing operations, including packaging and distribution logistics

Handbook of Behavior, Food and Nutrition

Author : Victor R. Preedy
Publisher : Springer Science & Business Media
ISBN 13 : 0387922717
Total Pages : 3527 pages
Book Rating : 4.3/5 (879 download)

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Book Synopsis Handbook of Behavior, Food and Nutrition by : Victor R. Preedy

Download or read book Handbook of Behavior, Food and Nutrition written by Victor R. Preedy and published by Springer Science & Business Media. This book was released on 2011-04-15 with total page 3527 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book disseminates current information pertaining to the modulatory effects of foods and other food substances on behavior and neurological pathways and, importantly, vice versa. This ranges from the neuroendocrine control of eating to the effects of life-threatening disease on eating behavior. The importance of this contribution to the scientific literature lies in the fact that food and eating are an essential component of cultural heritage but the effects of perturbations in the food/cognitive axis can be profound. The complex interrelationship between neuropsychological processing, diet, and behavioral outcome is explored within the context of the most contemporary psychobiological research in the area. This comprehensive psychobiology- and pathology-themed text examines the broad spectrum of diet, behavioral, and neuropsychological interactions from normative function to occurrences of severe and enduring psychopathological processes.

Handbook of Organic Food Processing and Production

Author : S. Wright
Publisher : Springer Science & Business Media
ISBN 13 : 1461521076
Total Pages : 218 pages
Book Rating : 4.4/5 (615 download)

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Book Synopsis Handbook of Organic Food Processing and Production by : S. Wright

Download or read book Handbook of Organic Food Processing and Production written by S. Wright and published by Springer Science & Business Media. This book was released on 2012-12-06 with total page 218 pages. Available in PDF, EPUB and Kindle. Book excerpt: The increasing interest in organic foods has created a need for this book, the first practical manual to cover the processing of organic food and drink. The book shows how a company can process organic foods, emphasising economic and legal considerations. The authors have been selected for their extensive 'hands-on' experience of organic food processing. By demystifying the processing of organic foods this book will encourage those from outside the current organic food industry to become involved. An initial introduction to organic food is followed by a review of organic legislation (chapter 2) and the organic certification process (chapter 3). The following six chapters cover the major organic commodity groups: Fruit and Vegetables, Cereal Products, Meat and Meat Products, Dairy Products, Other Processed Foods and Alcoholic Drinks. Chapter 10 is devoted to developments in the USA. Finally there is an extensive directory, giving details of the major players and organic organisations throughout the world. The book will appeal to technical and marketing personnel in organic food and drink processing companies, as well as their counterparts in companies who want to become involved. Other people who will find this book of interest include retailers who sell organic foods; farmers who grow organic crops; lecturers and students of Food Science and Food Tech nology; lecturers and students of Agriculture; and anyone who wants an introduction to this rapidly developing sector of the food industry.

Handbook of Food Process Design

Author : Jasim Ahmed
Publisher : John Wiley & Sons
ISBN 13 : 1444398253
Total Pages : 1543 pages
Book Rating : 4.4/5 (443 download)

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Book Synopsis Handbook of Food Process Design by : Jasim Ahmed

Download or read book Handbook of Food Process Design written by Jasim Ahmed and published by John Wiley & Sons. This book was released on 2012-02-27 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.

Specialty Food Processors Handbook

Author :
Publisher : DIANE Publishing
ISBN 13 : 1568060548
Total Pages : 53 pages
Book Rating : 4.5/5 (68 download)

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Book Synopsis Specialty Food Processors Handbook by :

Download or read book Specialty Food Processors Handbook written by and published by DIANE Publishing. This book was released on 1992-09 with total page 53 pages. Available in PDF, EPUB and Kindle. Book excerpt: Covers: getting started, packaging and labeling, marketing and business management. Easy-to-read, basic information. Prepared for Idaho businesses, but applicable to all areas of the country.

Handbook of Hygiene Control in the Food Industry

Author : H. L. M. Lelieveld
Publisher : Elsevier
ISBN 13 : 1845690532
Total Pages : 744 pages
Book Rating : 4.8/5 (456 download)

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Book Synopsis Handbook of Hygiene Control in the Food Industry by : H. L. M. Lelieveld

Download or read book Handbook of Hygiene Control in the Food Industry written by H. L. M. Lelieveld and published by Elsevier. This book was released on 2005-10-30 with total page 744 pages. Available in PDF, EPUB and Kindle. Book excerpt: Developments such as the demand for minimally-processed foods have placed a renewed emphasis on good hygienic practices in the food industry. As a result there has been a wealth of new research in this area. Complementing Woodhead’s best-selling Hygiene in the food industry, which reviews current best practice in hygienic design and operation, Handbook of hygiene control in the food industry provides a comprehensive summary of the key trends and issues in food hygiene research. Developments go fast: results of the R&D meanwhile have been applied or are being implemented as this book goes to print. Part one reviews research on the range of contamination risks faced by food processors. Building on this foundation, Part two discusses current trends in the design both of buildings and types of food processing equipment, from heating and packaging equipment to valves, pipes and sensors. Key issues in effective hygiene management are then covered in part three, from risk analysis, good manufacturing practice and standard operating procedures (SOPs) to improving cleaning and decontamination techniques. The final part of the book reviews developments in ways of monitoring the effectiveness of hygiene operations, from testing surface cleanability to sampling techniques and hygiene auditing. Like Hygiene in the food industry, this book is a standard reference for the food industry in ensuring the highest standards of hygiene in food production. Standard reference on high hygiene standards for the food industry Provides a comprehensive summary of the key trends in food hygiene research Effective hygiene management strategies are explored

Food Processing and Nutrition

Author : Arnold Eric Bender
Publisher :
ISBN 13 :
Total Pages : 268 pages
Book Rating : 4.3/5 (91 download)

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Book Synopsis Food Processing and Nutrition by : Arnold Eric Bender

Download or read book Food Processing and Nutrition written by Arnold Eric Bender and published by . This book was released on 1978 with total page 268 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Handbook of Water and Energy Management in Food Processing

Author : Jiri Klemes
Publisher : Elsevier
ISBN 13 : 1845694678
Total Pages : 1068 pages
Book Rating : 4.8/5 (456 download)

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Book Synopsis Handbook of Water and Energy Management in Food Processing by : Jiri Klemes

Download or read book Handbook of Water and Energy Management in Food Processing written by Jiri Klemes and published by Elsevier. This book was released on 2008-06-30 with total page 1068 pages. Available in PDF, EPUB and Kindle. Book excerpt: Effective water and energy use in food processing is essential, not least for legislative compliance and cost reduction. This major volume reviews techniques for improvements in the efficiency of water and energy use as well as wastewater treatment in the food industry. Opening chapters provide an overview of key drivers for better management. Part two is concerned with assessing water and energy consumption and designing strategies for their reduction. These include auditing energy and water use, and modelling and optimisation tools for water minimisation. Part three reviews good housekeeping procedures, measurement and process control, and monitoring and intelligent support systems. Part four discusses methods to minimise energy consumption. Chapters focus on improvements in specific processes such as refrigeration, drying and heat recovery. Part five discusses water reuse and wastewater treatment in the food industry. Chapters cover water recycling, disinfection techniques, aerobic and anaerobic systems for treatment of wastewater. The final section concentrates on particular industry sectors including fresh meat and poultry, cereals, sugar, soft drinks, brewing and winemaking. With its distinguished editors and international team of contributors, Handbook of water and energy management in food processing is a standard reference for the food industry. Provides an overview of key drivers for better management Reviews techniques for improvements in efficiency of water and energy use and waste water treatment Examines house keeping proceedures and measurement and process control

Academy Of Nutrition And Dietetics Complete Food And Nutrition Guide, 5th Ed

Author : Roberta Duyff
Publisher : HarperCollins
ISBN 13 : 0544520599
Total Pages : 817 pages
Book Rating : 4.5/5 (445 download)

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Book Synopsis Academy Of Nutrition And Dietetics Complete Food And Nutrition Guide, 5th Ed by : Roberta Duyff

Download or read book Academy Of Nutrition And Dietetics Complete Food And Nutrition Guide, 5th Ed written by Roberta Duyff and published by HarperCollins. This book was released on 2017-04-18 with total page 817 pages. Available in PDF, EPUB and Kindle. Book excerpt: The newest edition of the most trusted nutrition bible. Since its first, highly successful edition in 1996, The Academy of Nutrition and Dietetics Complete Food and Nutrition Guide has continually served as the gold-standard resource for advice on healthy eating and active living at every age and stage of life. At once accessible and authoritative, the guide effectively balances a practical focus with the latest scientific information, serving the needs of consumers and health professionals alike. Opting for flexibility over rigid dos and don’ts, it allows readers to personalize their own paths to healthier living through simple strategies. This newly updated Fifth Edition addresses the most current dietary guidelines, consumer concerns, public health needs, and marketplace and lifestyle trends in sections covering Choices for Wellness; Food from Farm to Fork; Know Your Nutrients; Food for Every Age and Stage of Life; and Smart Eating to Prevent and Manage Health Issues.

Physical Properties of Foods and Food Processing Systems

Author : M J Lewis
Publisher : Elsevier
ISBN 13 : 1845698428
Total Pages : 480 pages
Book Rating : 4.8/5 (456 download)

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Book Synopsis Physical Properties of Foods and Food Processing Systems by : M J Lewis

Download or read book Physical Properties of Foods and Food Processing Systems written by M J Lewis and published by Elsevier. This book was released on 1990-01-01 with total page 480 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book is an invaluable introduction to the physical properties of foods and the physics involved in food processing. It provides descriptions and data that are needed for selecting the most appropriate equipment in food technology and for making food processing calculations.

Nutritional Evaluation of Food Processing

Author : Endel Karmas
Publisher : Springer Science & Business Media
ISBN 13 : 9401170304
Total Pages : 786 pages
Book Rating : 4.4/5 (11 download)

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Book Synopsis Nutritional Evaluation of Food Processing by : Endel Karmas

Download or read book Nutritional Evaluation of Food Processing written by Endel Karmas and published by Springer Science & Business Media. This book was released on 2012-12-06 with total page 786 pages. Available in PDF, EPUB and Kindle. Book excerpt: Dramatic changes in the attitudes toward human nutrition have taken place dur ing the past decade. Food-related and medical professionals as well as consumers are now, more than ever before, aware of and concerned about diet, nutrition, and the beneficial and deleterious effects of food processing upon nutrients. The old saying "We are what we eat" is still relevant. Nutritious food will contribute greatly to consumers' good health and ultimately reduce medical bills. Food processing is essential to maintaining our food reserves from one harvest to another, thus letting us serve our daily meals regularly. If food processing is defined as including all treatments of foodstuffs from harvest to consumption, then more than 95% of our food may be considered as processed. In most cases, food processing and storage cause some reduction in the nutritional value of foods. Advances in food science and food technology have resulted in an increase in nu trient retention after processing. In addition, today's consumer better understands how to avoid excessive nutrient losses during food preparation. The information presented in this completely revised reference and textbook will help the reader to understand better the relationship between food processing and nutrient retention. The authors' scholarly contributions are greatly appreciated.

Handbook of Food Fortification and Health

Author : Victor R. Preedy
Publisher : Springer Science & Business Media
ISBN 13 : 1461470765
Total Pages : 400 pages
Book Rating : 4.4/5 (614 download)

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Book Synopsis Handbook of Food Fortification and Health by : Victor R. Preedy

Download or read book Handbook of Food Fortification and Health written by Victor R. Preedy and published by Springer Science & Business Media. This book was released on 2013-07-04 with total page 400 pages. Available in PDF, EPUB and Kindle. Book excerpt: Handbook of Food Fortification and Health: From Concepts to Public Health Applications Volume 1 represents a multidisciplinary approach to food fortification. This book aims to disseminate important material pertaining to the fortification of foods from strategic initiatives to public health applications. Optimal nutritional intake is an essential component of health and wellbeing. Unfortunately situations arise on a local or national scale when nutrient supply or intake is deemed to be suboptimal. As a consequence, ill health occurs affecting individual organs or causing premature death. In terms of public health, malnutrition due to micronutrient deficiency can be quite profound imposing economic and social burdens on individuals and whole communities. This comprehensive text examines the broad spectrum of food fortification in all its manifestations. Coverage includes sections on definitions of fortifications, fortified foods, beverages and nutrients, fortifications with micronutrients, biofortification, impact on individuals, public health concepts and issues, and selective methods and food chemistry. Handbook of Food Fortification and Health: From Concepts to Public Health Applications Volume 1 is an indispensable text designed for nutritionists, dietitians, clinicians and health related professionals.

Processing and Impact on Active Components in Food

Author : Victor R. Preedy
Publisher : Academic Press
ISBN 13 : 0124047092
Total Pages : 724 pages
Book Rating : 4.1/5 (24 download)

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Book Synopsis Processing and Impact on Active Components in Food by : Victor R. Preedy

Download or read book Processing and Impact on Active Components in Food written by Victor R. Preedy and published by Academic Press. This book was released on 2014-05-27 with total page 724 pages. Available in PDF, EPUB and Kindle. Book excerpt: From beef to baked goods, fish to flour, antioxidants are added to preserve the shelf life of foods and ensure consumer acceptability. These production-added components may also contribute to the overall availability of essential nutrients for intake as well as the prevention of the development of unwelcome product characteristics such as off-flavours or colours. However, there are processes that reduce the amount of naturally occurring antioxidants and awareness of that potential is just as important for those in product research and development. There is a practical need to understand not only the physiological importance of antioxidants in terms of consumer health benefit, but how they may be damaged or enhanced through the processing and packaging phases. This book presents information key to understanding how antioxidants change during production of a wide variety of food products, with a focus toward how this understanding may be translated effectively to other foods as well. Addresses how the composition of food is altered, the analytical techniques used, and the applications to other foods Presents in-chapter summary points and other translational insights into concepts, techniques, findings and approaches to processing of other foods Explores advances in analytical and methodological science within each chapter