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Author :
Publisher : DIANE Publishing
ISBN 13 : 1428918248
Total Pages : 203 pages
Book Rating : 4.4/5 (289 download)
Download or read book Research & Technology 1998 written by and published by DIANE Publishing. This book was released on with total page 203 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Bruno Ricardo de Castro Leite Júnior
Publisher : Elsevier
ISBN 13 : 0323985823
Total Pages : 466 pages
Book Rating : 4.3/5 (239 download)
Download or read book Effect of High-Pressure Technologies on Enzymes written by Bruno Ricardo de Castro Leite Júnior and published by Elsevier. This book was released on 2023-02-06 with total page 466 pages. Available in PDF, EPUB and Kindle. Book excerpt: Effect of High-Pressure Technologies on Enzyme: Science and Applications provides a deep, practical discussion of high-pressure processing (HPP) and high-pressure homogenization (HPH) technologies and biochemical approaches, applied across research and industry, with applications ranging from food to pharmaceuticals and commercial enzyme production. Early chapters discuss foundational aspects of HPP and HPH approaches; the science of enzyme modification; and basic aspects of enzyme activity, stability, and structure as studied in biochemical processes. Later chapters consider the effect of HPP and HPH technologies and their mechanisms of controlling enzyme modification to improve enzyme performance for chosen applications. Special attention is paid to the application of HPP and HPH technologies and enzyme modifications in food processing, microbial enzyme modification, drug discovery, and production of other commercial enzymes, as well as the challenges of undesirable enzyme inactivation. The final chapter discusses future directions of the field and technologies, and expanded applications. - Offers a broad overview of HPP and HPH approaches and technologies applied in enzyme modification - Introduces fundamental aspects of enzyme activity, stability, and structure as studied in biochemical processes and applications - Discusses applications of HPP- and HPH-based enzyme modifications in food processing, microbial enzyme modification, drug discovery, and production of other commercial enzymes - Includes chapter contributions from international leaders in the field, across research and industry
Author :
Publisher :
ISBN 13 :
Total Pages : 200 pages
Book Rating : 4.3/5 (91 download)
Download or read book High Pressure Technology written by and published by . This book was released on 2004 with total page 200 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : E. Yu Tonkov
Publisher : CRC Press
ISBN 13 : 1420037609
Total Pages : 390 pages
Book Rating : 4.4/5 (2 download)
Download or read book Phase Transformations of Elements Under High Pressure written by E. Yu Tonkov and published by CRC Press. This book was released on 2018-10-08 with total page 390 pages. Available in PDF, EPUB and Kindle. Book excerpt: As laboratories replace heavy hydraulic presses and bulky high-pressure chambers with miniature diamond anvils, traditional heaters with laser heating, and continue to improve methods of shock compression, there has been considerable new data obtained from the high-pressure, high-temperature modification of pure elements. The dense metallic modification of elements shows the potential for achieving superconductivity akin to theoretical predictions. Phase Transformations of Elements Under High Pressure contains the latest theoretical and experimental information on nearly 100 elements, including first-and second-phase transitions, melting lines, crystal structures of stable and metastable phases, stability of polymorphic modifications, and other useful properties and data. It emphasizes features such as changes in the liquid state, amorphization, and metallization, and provides temperature-pressure diagrams for every element. The book also describes the transitions of polymeric forms of fullerene, crystal modifications of elements stable under high pressures, and provides data that confirms their superconducting and magnetic properties. This handbook will be a lasting reference for scientists in a broad range of disciplines, including solid-state physics, chemistry, crystallography, mineralogy, and materials science.
Author : Moises Levy
Publisher : Academic Press
ISBN 13 : 0080924255
Total Pages : 2513 pages
Book Rating : 4.0/5 (89 download)
Download or read book Handbook of Elastic Properties of Solids, Liquids, and Gases, Four-Volume Set written by Moises Levy and published by Academic Press. This book was released on 2000-10-23 with total page 2513 pages. Available in PDF, EPUB and Kindle. Book excerpt: Sound waves propagate through galactic space, through two-dimensional solids, through biological systems, through normal and dense stars, and through everything that surrounds us; the earth, the sea, and the air. We use sound to locate objects, to identify objects, to understand processes going on in nature, to communicate, and to entertain. The elastic properties of materials determine the velocity of sound in them and tell us about their response to stresses something which is very important when we are trying to construct, manufacture, or create something with any material. The Handbook of Elastic Properties of Materials will provide these characteristics for almost everything whose elastic properties has ever been measured or deduced in a concise and approachable manner. Leading experts will explain the significance of the elastic properties as they relate to intrinsic microscopic behavior, to manufacturing, to construction, or to diagnosis. They will discuss the propagation of sound in newly discovered or created materials, and in common materials which are being investigated with a fresh outlook. The Handbook will provide the reader with the elastic properties of the common and mundane, the novel and unique, the immense and the microscopic, and the exhorbitantly dense and the ephemeral.. You will also find the measurement. And theoretical techniques that have been developed and invented in order to extract these properties from a reluctant nature and recalcitrant systems. Key Features * Solids, liquids and gases covered in one handbook * Articles by experts describing insights developed over long and Illustrious careers * Properties of esoteric substances, such as normal and dense stars, superfluid helium three, fullerness, two dimensional solids, extraterrestial substances, gems and planetary atmospheres * Properties of common materials such as food, wood used for musical instruments, paper, cement, and cork * Modern dynamic elastic properties measurement techniques
Author : P.J. Fellows
Publisher : Elsevier
ISBN 13 : 1845696344
Total Pages : 932 pages
Book Rating : 4.8/5 (456 download)
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 932 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
Author : Megh R. Goyal
Publisher : CRC Press
ISBN 13 : 1000353664
Total Pages : 258 pages
Book Rating : 4.0/5 (3 download)
Download or read book Handbook of Research on Food Processing and Preservation Technologies written by Megh R. Goyal and published by CRC Press. This book was released on 2021-11-25 with total page 258 pages. Available in PDF, EPUB and Kindle. Book excerpt: Handbook of Research on Food Processing and Preservation Technologies will be a 5-volume collection that attempts to illustrate various design, development, and applications of novel and innovative strategies for food processing and preservation. The role and applications of minimal processing techniques (such as ozone treatment, vacuum drying, osmotic dehydration, dense phase carbon dioxide treatment, pulsed electric field, and high-pressure assisted freezing) are also discussed, along with a wide range of applications. The handbook also explores some exciting computer-aided techniques emerging in the food processing sector, such as robotics, radio frequency identification (RFID), three-dimensional food printing, artificial intelligence, etc. Some emphasis has also been given on nondestructive quality evaluation techniques (such as image processing, terahertz spectroscopy imaging technique, near infrared, Fourier transform infrared spectroscopy technique, etc.) for food quality and safety evaluation. The significant roles of food properties in the design of specific foods and edible films have been elucidated as well. The first volume in this set, Nonthermal and Innovative Food Processing Methods, provides a detailed discussion of many nonthermal food process techniques. These include high-pressure processing, ultraviolet light technology, microwave-assisted extraction, high pressure assisted freezing, microencapsulation, dense phase carbon dioxide aided preservation, to name a few. The volume is a treasure house of valuable information and will be an excellent reference for researchers, scientists, students, growers, traders, processors, industries, and others.
Author : Navin K Rastogi
Publisher : Springer Science & Business Media
ISBN 13 : 1461470552
Total Pages : 130 pages
Book Rating : 4.4/5 (614 download)
Download or read book Recent Developments in High Pressure Processing of Foods written by Navin K Rastogi and published by Springer Science & Business Media. This book was released on 2013-07-16 with total page 130 pages. Available in PDF, EPUB and Kindle. Book excerpt: Features a Foreword by Dr. Dietrich Knorr. Fruit processing and preservation technologies must ensure fresh-like characteristics in foods while providing an acceptable and convenient shelf life, as well as assuring safety and nutritional value. Processing technologies include a wide range of methodologies to inactivate microorganisms, improve quality and stability, and preserve and minimize changes of fresh-like characteristics in fruit. High pressure as a food preservation technique inactivates microorganisms at room temperature or lower; thus, sensory and nutritional characteristics can be maintained. In recent years, a significant increase in the number of scientific papers in literature demonstrating novel and diversified uses of high pressure processing indicates it to be highly emerging technology. The effect of high pressure technology on the quality and safety of foods will be discussed. Selected practical examples in fruits and vegetables, dairy and meat industries using high pressure will be presented and discussed. A brief account of the challenges in adopting this technology for industrial development will also be included.
Author : Howard Q. Zhang
Publisher : John Wiley & Sons
ISBN 13 : 0470958480
Total Pages : 685 pages
Book Rating : 4.4/5 (79 download)
Download or read book Nonthermal Processing Technologies for Food written by Howard Q. Zhang and published by John Wiley & Sons. This book was released on 2011-02-04 with total page 685 pages. Available in PDF, EPUB and Kindle. Book excerpt: Nonthermal Processing Technologies for Food offers a comprehensive review of nonthermal processing technologies that are commercial, emerging or over the horizon. In addition to the broad coverage, leading experts in each technology serve as chapter authors to provide depth of coverage. Technologies covered include: physical processes, such as high pressure processing (HPP); electromagnetic processes, such as pulsed electric field (PEF), irradiation, and UV treatment; other nonthermal processes, such as ozone and chlorine dioxide gas phase treatment; and combination processes. Of special interest are chapters that focus on the "pathway to commercialization" for selected emerging technologies where a pathway exists or is clearly identified. These chapters provide examples and case studies of how new and nonthermal processing technologies may be commercialized. Overall, the book provides systematic knowledge to industrial readers, with numerous examples of process design to serve as a reference book. Researchers, professors and upper level students will also find the book a valuable text on the subject.
Author : Maria Gloria Lobo
Publisher : John Wiley & Sons
ISBN 13 : 1118967364
Total Pages : 275 pages
Book Rating : 4.1/5 (189 download)
Download or read book Handbook of Pineapple Technology written by Maria Gloria Lobo and published by John Wiley & Sons. This book was released on 2016-12-14 with total page 275 pages. Available in PDF, EPUB and Kindle. Book excerpt: Pineapple is the third most important tropical fruit in the world, with production occurring throughout the tropics. The demand for low acid fresh pineapples and its processed products is one of the fastest growing markets, especially in Europe and North America. This book provides an in depth and contemporary coverage of knowledge and practices in the value chain of this popular fruit, from production through to consumption. The chapters explore all the most recent developments in areas such as breeding, novel processing technologies, postharvest physiology and storage, packaging, nutritional quality and safety aspects. An outstanding team of authors from across the globe have contributed to make this the definitive pineapple handbook. Handbook of Pineapple Technology: Production, Postharvest Science, Processing and Nutrition is the ultimate guide for scientists in the food industries specializing in fruit processing, packaging and manufacturing. It is also a useful resource for educators and students of food technology and food sciences as well as research centers and regulatory agencies around the world.
Author : Gustavo V. Barbosa-Canovas
Publisher : CRC Press
ISBN 13 : 0203997271
Total Pages : 716 pages
Book Rating : 4.2/5 (39 download)
Download or read book Novel Food Processing Technologies written by Gustavo V. Barbosa-Canovas and published by CRC Press. This book was released on 2004-11-30 with total page 716 pages. Available in PDF, EPUB and Kindle. Book excerpt: Reflecting current trends in alternative food processing and preservation, this reference explores the most recent applications in pulsed electric field (PEF) and high-pressure technologies, food microbiology, and modern thermal and nonthermal operations to prevent the occurrence of food-borne pathogens, extend the shelf-life of foods, and improve
Author : Peter Zeuthen
Publisher : Elsevier
ISBN 13 : 1855737140
Total Pages : 600 pages
Book Rating : 4.8/5 (557 download)
Download or read book Food Preservation Techniques written by Peter Zeuthen and published by Elsevier. This book was released on 2003-10-30 with total page 600 pages. Available in PDF, EPUB and Kindle. Book excerpt: Extending the shelf-life of foods whilst maintaining safety and quality is a critical issue for the food industry. As a result there have been major developments in food preservation techniques, which are summarised in this authoritative collection. The first part of the book examines the key issue of maintaining safety as preservation methods become more varied and complex. The rest of the book looks both at individual technologies and how they are combined to achieve the right balance of safety, quality and shelf-life for particular products. - Provides an authoritative review of the development of new and old food preservation technologies and the ways they can be combined to preserve particular foods - Examines the emergence of a new generation of natural preservatives in response to consumer concerns about synthetic additives - Includes chapters on natural antimicrobials, bacteriocins and antimicrobial enzymes, as well as developments in membrane filtration, ultrasound and high hydrostatic pressure
Author : Francisco J. Barba
Publisher : Elsevier
ISBN 13 : 0128172665
Total Pages : 428 pages
Book Rating : 4.1/5 (281 download)
Download or read book Present and Future of High Pressure Processing written by Francisco J. Barba and published by Elsevier. This book was released on 2020-08-22 with total page 428 pages. Available in PDF, EPUB and Kindle. Book excerpt: Developed for academic researchers and for those who work in industry, Present and Future of High Pressure Processing: A Tool for Developing Innovative, Sustainable, Safe, and Healthy Foods outlines innovative applications derived from the use of high-pressure processing, beyond microbial inactivation. This content is especially important for product developers as it includes technological, physicochemical, and nutritional perspectives.This book specifically focuses on innovative high-pressure processing applications and begins with an introduction followed by a section on the impact of high-pressure processing on bioactive compounds and bioaccessibility/bioavailability. The third section addresses the ways in which high-pressure processing can assist in the reduction of toxins and contaminants, while the fourth section presents opportunities for the use of high-pressure processing in the development of healthy and/or functional food. This reference concludes with an analysis of the challenges regarding the use of high-pressure processing as an innovative application. - Explores the use of high-pressure processing as a tool for developing new products - Outlines the structure and improved functional properties provided by high-pressure processing - Illustrates potential applications and future trends of high-pressure processing - Explains the mechanisms that influence the impact of high-pressure processing - Highlights the optimal conditions for high-pressure processing to develop certain food products - Defines the challenges and future perspectives in the use of high-pressure processing for food product development
Author : P Richardson
Publisher : Elsevier
ISBN 13 : 1855736616
Total Pages : 311 pages
Book Rating : 4.8/5 (557 download)
Download or read book Thermal Technologies in Food Processing written by P Richardson and published by Elsevier. This book was released on 2001-04-24 with total page 311 pages. Available in PDF, EPUB and Kindle. Book excerpt: Thermal technologies have long been at the heart of food processing. The application of heat is both an important method of preserving foods and a means of developing texture, flavour and colour. An essential issue for food manufacturers is the effective application of thermal technologies to achieve these objectives without damaging other desirable sensory and nutritional qualities in a food product. Edited by a leading authority in the field, and with a distinguished international team of contributors, Thermal technologies in food processing addresses this major issue.Part one of the collection begins with reviews of conventional retort and continuous heat technologies. Part two then looks at the key issues of effective measurement and control in ensuring that a thermal process is effective whilst minimising any undesirable changes in a food. There are chapters on temperature and pressure measurement, validation of heat processes, modelling and simulation of thermal processes, and the measurement and control of changes in a food during thermal processing. The final part of the book looks at emerging thermal technologies which becoming more widely used in the food industry. There are chapters on radio frequency heating, microwave processing, infrared heating, instant and high-heat infusion, and ohmic heating A final chapter considers how thermal processing may be combined with high pressure processing in producing safe, minimally-processed food products.Thermal technologies in food processing provides food manufacturers and researchers with an authoritative review of thermal processing and food quality.
Author : Dennis R. Heldman
Publisher : CRC Press
ISBN 13 : 9780824709389
Total Pages : 1220 pages
Book Rating : 4.7/5 (93 download)
Download or read book Encyclopedia of Agricultural, Food, and Biological Engineering (Print) written by Dennis R. Heldman and published by CRC Press. This book was released on 2003-08-29 with total page 1220 pages. Available in PDF, EPUB and Kindle. Book excerpt: PRINT/ONLINE PRICING OPTIONS AVAILABLE UPON REQUEST AT [email protected]
Author : C. Anandharamakrishnan
Publisher : CRC Press
ISBN 13 : 1000913201
Total Pages : 291 pages
Book Rating : 4.0/5 (9 download)
Download or read book Emerging Technologies for the Food Industry written by C. Anandharamakrishnan and published by CRC Press. This book was released on 2024-04-30 with total page 291 pages. Available in PDF, EPUB and Kindle. Book excerpt: With changing consumer preferences and a focus on developing resilient food systems, food processing is finding its place in key policies, government interventions, global trade, and the overall food and nutritional security. Given this, this new 3-volume set presents a compilation of emerging and futuristic food processing technologies, introducing fundamental concepts of food technology, trending applications, and a range of interdisciplinary concepts that have found numerous interwoven applications in the food industry. Volume 2 focuses on nonthermal processing and its applications, which includes high-pressure processing, ultrasound processing, high intensity pulsed light technology, pulsed electric field processing, cold plasma, ozone processing, as well as the use of sub- and supercritical processing. It also discusses emerging electrohydrodynamic technologies: electrospinning and electrospraying. This volume provides rich content on fundamental concepts, applications, and challenges in nonthermal processing, throwing light on the scope of developing sustainable technologies for the food industry. The other volumes in the series are Volume 1: Fundamentals of Food Processing Technology, which presents the basics of food preservation, covering hurdle technology, aspects of minimal processing, ohmic heating of foods, edible coatings, and electromagnetics and allied applications in food processing; and Volume 3: ICT Applications and Future Trends in Food Processing, which provides an exploration of the future of food processing, highlighting certain emerging and disruptive technologies and their gaining influence in the food sector.
Author : Enda J. Cummins
Publisher : John Wiley & Sons
ISBN 13 : 1118350685
Total Pages : 451 pages
Book Rating : 4.1/5 (183 download)
Download or read book Emerging Technologies in Meat Processing written by Enda J. Cummins and published by John Wiley & Sons. This book was released on 2016-12-19 with total page 451 pages. Available in PDF, EPUB and Kindle. Book excerpt: Meat is a global product, which is traded between regions, countries and continents. The onus is on producers, manufacturers, transporters and retailers to ensure that an ever-demanding consumer receives a top quality product that is free from contamination. With such a dynamic product and market place, new innovative ways to process, package and assess meat products are being developed. With ever increasing competition and tighter cost margins, industry has shown willingness to engage in seeking novel innovative ways of processing, packaging and assessing meat products while maintaining quality and safety attributes. This book provides a comprehensive overview on the application of novel processing techniques. It represents a standard reference book on novel processing, packaging and assessment methods of meat and meat products. It is part of the IFST Advances in Food Science book series.
