Indian Food Packer
Author:
Publisher:
Published: 2005
Total Pages: 746
ISBN-13:
DOWNLOAD EBOOKPosts
Postharvest Technology of Fruits and Vegetables: General concepts and principles
Author: L. R. Verma
Publisher: Indus Publishing
Published: 2000
Total Pages: 1272
ISBN-13: 9788173871085
DOWNLOAD EBOOKThis book covers various method of extending the postharvest life of fruits and vegetables viz, storage, packaging, canning, chemical & low temperatures preservation, irradiation, fermentation & waste management.
Food Packaging
Author: Gordon L. Robertson
Publisher: CRC Press
Published: 1998-01-15
Total Pages: 692
ISBN-13: 9780824701758
DOWNLOAD EBOOKPresents a comprehensive background on the development of packages and packaging systems for foods, examining the aspects of packaging technology that are relevant to the processing, preservation, distribution, and marketing of a particular food and the areas of food science and technology that influence the packaging process.;This book is designed to be of interest to food scientists and technologists, packaging engineers, designers, and technologists, quality assurance personnel and upper-level undergraduate and graduate students in these disciplines.
Industrial Gums
Author: Roy Whistler
Publisher: Elsevier
Published: 2012-12-02
Total Pages: 820
ISBN-13: 0323161316
DOWNLOAD EBOOKIndustrial Gums: Polysaccharides and their Derivatives, Second Edition covers the biochemical approaches to the modification and production of natural synthetic gums. This book is organized into two main parts encompassing 31 chapters. The first part deals with natural gums, including seaweed extracts, plant exudates and extracts, seed gums, and animal extracts. Considerable chapters in this part discuss the preparation, structure, derivatives, biosynthesis, and economics of these natural gums. The second part explores the industrial production, structure, and properties of synthetic gums, such as scleroglucan, dextrans, and starch and cellulose derivatives. Scientists, research workers, and manufacturers of both natural and synthetically prepared gums will find this book invaluable.
Emerging Food Packaging Technologies
Author: Kit L Yam
Publisher: Elsevier
Published: 2012-03-15
Total Pages: 513
ISBN-13: 0857095668
DOWNLOAD EBOOKThe successful employment of food packaging can greatly improve product safety and quality, making the area a key concern to the food processing industry. Emerging food packaging technologies reviews advances in packaging materials, the design and implementation of smart packaging techniques, and developments in response to growing concerns about packaging sustainability.Part one of Emerging food packaging technologies focuses on developments in active packaging, reviewing controlled release packaging, active antimicrobials and nanocomposites in packaging, and edible chitosan coatings. Part two goes on to consider intelligent packaging and how advances in the consumer/packaging interface can improve food safety and quality. Developments in packaging material are analysed in part three, with nanocomposites, emerging coating technologies, light-protective and non-thermal process packaging discussed, alongside a consideration of the safety of plastics as food packaging materials. Finally, part four explores the use of eco-design, life cycle assessment, and the utilisation of bio-based polymers in the production of smarter, environmentally-compatible packaging.With its distinguished editors and international team of expert contributors, Emerging food packaging technologies is an indispensable reference work for all those responsible for the design, production and use of food and beverage packaging, as well as a key source for researchers in this area. - Reviews advances in packaging materials, the design and implementation of smart packaging techniques, and developments in response to growing concerns about packaging sustainability - Considers intelligent packaging and how advances in the consumer/packaging interface can improve food safety and quality - Examines developments in packaging materials, nanocomposites, emerging coating technologies, light-protective and non-thermal process packaging and the safety of plastics as food packaging materials
Tropical Fruit Processing
Author: Jethro Jagtian
Publisher: Elsevier
Published: 2012-12-02
Total Pages: 196
ISBN-13: 0323141005
DOWNLOAD EBOOKTropical Fruit Processing focuses on the improved food preservations methods of tropical fruits for lesser developed and developed countries. This book covers four tropical fruits, namely, guava, mango, papaya, and passion fruit. These fruits have the greatest growth potential based on the knowledge and technology acquired in their cultivation, processing, and preservation. Each chapter in this book discusses the botany, cultivars, horticulture, harvesting, handling, storage, composition, packing, and processing of the fruit. A variety of processed products from these fruits, such as jellies, jams, preserves, purees, sauces, and juices, are also covered. Furthermore, this book describes various food preservation methods including dehydration, concentration, and canning. This book is an invaluable resource for scientists, technologists, manufacturers, students, and others concerned with cultivating, processing, manufacturing, research, development, or marketing of foods.
Principles and Applications of Modified Atmosphere Packaging of Foods
Author: B. Blakistone
Publisher: Springer Science & Business Media
Published: 2013-12-14
Total Pages: 306
ISBN-13: 1475762526
DOWNLOAD EBOOKModified atmosphere packaging may be defined as an active packaging method in which an altered atmosphere is created in the headspace that retards chemical deterioration while simultaneously retarding growth of spoilage organisms. Shelf lives of perishable products, such as dairy products, meat, poultry, fish, fruits and vegetables, and bakery items are limited by biochemical changes in the product catalysed by exposure to the normal atmosphere (21 % oxygen, 78% nitrogen and less than 0. 1 % carbon dioxide) and growth of spoilage organisms. Modification of the atmosphere within a package containing these products helps to better maintain the quality of the food under longer storage conditions and retards the growth of undesirable organisms. Of course, deterioration is also slowed by chilling, which is required for the transport to market of highly perishable items like meat, poultry and fish that would either spoil or have the potential for contamination by certain food pathogens. Chilling plus a modification of the atmosphere optimizes the keeping quality of food. Modification of the atmosphere has been known for over a century as a means of food preservation and has become a very popular means of food preservation in the latter part of the 20th century. Modified atmosphere packaging (MAP) is practised extensively in Europe, Canada and the USo Both vacuum packaging (rem oval of air from the package) and addition of gases within the package are considered MAP.
Handbook of Vegetable Science and Technology
Author: D. K. Salunkhe
Publisher: CRC Press
Published: 1998-03-19
Total Pages: 750
ISBN-13: 9780824701055
DOWNLOAD EBOOK"Furnishes exhaustive, single-source coverage of the production and postharvest technology of more than 70 major and minor vegetables grown in tropical, subtropical, and temperate regions throughout the world. Provides comparative data for each vegetable presented. "
Handbook of Fruit Science and Technology
Author: D. K. Salunkhe
Publisher: CRC Press
Published: 1995-08-18
Total Pages: 628
ISBN-13: 1482273454
DOWNLOAD EBOOKThis work offers comprehensive, current coverage of preharvest and postharvest handling and production of fruits grown in tropical, subtropical and temperate regions throughout the world. It discusses over 60 major and minor crops, and details developments in fruit handling and disease control, storage practices, packaging for fruit protection, siz
