Integrated Food Science and Technology for the Tropics
Author: Alfred I. Ihekoronye
Publisher:
Published: 1985
Total Pages: 404
ISBN-13:
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Innovative Food Science and Emerging Technologies
Author: Sabu Thomas
Publisher: CRC Press
Published: 2018-09-03
Total Pages: 571
ISBN-13: 1351360264
DOWNLOAD EBOOKThis volume covers many new trends and developments in food science, including preparation, characterization, morphology, properties, and recyclability. The volume considers food quality, shelf life, and manufacturing in conjunction with human nutrition, diet, and health as well as the ever-growing demand for the supply and production of healthier foods. Distinguished scientists specializing in various disciplines discuss basic studies, applications, recent advances, difficulties, and breakthroughs in the field. The volume includes informative discussions and new research on food formulations, manufacturing techniques, biodegradably flexible packaging, packaged foods, beverages, fruits and vegetable processing, fisheries, milk and milk products, frozen food and thermo processing, grain processing, meat and poultry processing, rheological characteristics of foods, heat exchangers in the food industry, food and health (including natural cures and food supplements), spice and spice processing, and more.
Advances in Preservation and Processing Technologies of Fruits and Vegetables
Author: S. Rajarathnam
Publisher: New India Publishing
Published: 2011-01-15
Total Pages: 762
ISBN-13: 9789380235523
DOWNLOAD EBOOKThe book consists of 19 chapters on different subjects and in different dimensions, with particular emphasis on the post-harvest handling and processing of fruits and vegetables, including mushrooms. Scope for the technology on fruits and vegetables, non-destructive methods to evaluate fresh quality, radiation preservation, chemistry of pectin and pigments and their applications, nutraceutical compounds, membrane processing of liquid fruits, dehydrated and intermediate moisture products, importance of bamboo and mushrooms as food, influence of process conditions on product quality, food additives in product preparation, packaging aspects, microbiological safety concerns, relevant analytical methods, mushroom nutraceuticals and bio-technological interventions for improvement of banana with a final note on conclusions in the last
Handbook of Food Science, Technology, and Engineering - 4 Volume Set
Author: Y. H. Hui
Publisher: CRC Press
Published: 2005-12-19
Total Pages: 3539
ISBN-13: 146650787X
DOWNLOAD EBOOKAdvances in food science, technology, and engineering are occurring at such a rapid rate that obtaining current, detailed information is challenging at best. While almost everyone engaged in these disciplines has accumulated a vast variety of data over time, an organized, comprehensive resource containing this data would be invaluable to have. The
Oils and Fats as Raw Materials for Industry
Author: Divya Bajpai Tripathy
Publisher: John Wiley & Sons
Published: 2024-01-04
Total Pages: 368
ISBN-13: 1119910536
DOWNLOAD EBOOKOILS AND FATS AS RAW MATERIALS FOR INDUSTRY This new volume emphasizes the sources, structure, chemistry, treatment, modification, and potential applications for oils and fats as raw materials in industry. Oils and fats can be used as raw materials in many industries including food and agriculture, as surfactants in laundry detergents and cosmetics, as well as in pharmaceuticals. Moreover, unsaturated vegetable oils are also suitable to form epoxides and hence, are important in the manufacturing of paints and adhesives. Limited sources of petrochemicals and their harmful effects on health and the environment also promote the use of naturally occurring oils and fats as biodiesel after some chemical modification. Moreover, a vast variety of nonedible oils that can be obtained from easily cultivable plant species are receiving great interest from researchers because they not only yield cost-effective products but are also proven as a substrate to promote sustainable research. In this book, the editors will cover all possible industrial applications of the products that are formed using edible and non-edible vegetable oils. Vegetable oils are not a new research area, although they are considered an evergreen or long-lasting topic as most of the research in synthetic chemistry has been carried out on vegetable oils.
Sustainable Irrigation and Drainage IV
Author: Henning Bjornlund
Publisher: WIT Press
Published: 2012
Total Pages: 545
ISBN-13: 1845646487
DOWNLOAD EBOOK"Wessex Institute of Technology's Sustainable Irrigation 2012 Conference held at University of South Australia in Adelaide"--Preface.
Natural Food Additives
Author: Miguel Á. Prieto
Publisher: BoD – Books on Demand
Published: 2022-10-05
Total Pages: 330
ISBN-13: 1839689595
DOWNLOAD EBOOKAlthough additives are regularly used in the food industry to improve the organoleptic properties or extend the shelf life of food products, some additives are known to be potentially hazardous if consumed in excess. Increasingly, consumers are avoiding these types of products, highlighting an overall trend toward developing a green and sustainable economy and the emergence of natural additives with equal or greater benefits than synthetic ones. This book is an introduction to the use of natural food additives. It includes eleven chapters that discuss emerging compounds used as food additives and active packaging, molecular gastronomy, enzyme production in the food industry, and much more.
Guidelines for Small-scale Fruit and Vegetable Processors
Author: Peter Fellows
Publisher: Food & Agriculture Org.
Published: 1997
Total Pages: 214
ISBN-13: 9789251040416
DOWNLOAD EBOOKPostharvest Management of Horticultural Crops
Author: Mohammed Wasim Siddiqui
Publisher: CRC Press
Published: 2017-03-03
Total Pages: 369
ISBN-13: 1771883359
DOWNLOAD EBOOKThis book presents several pre- and postharvest strategies that have been developed to modify these physiological activities, resulting in increased shelf life. The book also discusses the best technologies that positively influence quality attributes of the produce, including senescenal changes and, afterwards, the consumers’ decision to purchase the product in the marketplace. With contributions from experts with experience in both developed and developing regions, the book includes chapters covering thorough discussions on postharvest management strategies of fresh horticultural commodities.
Essentials of Food Safety in the Hospitality Industry
Author: Francis Eric Amuquandoh
Publisher: Xlibris Corporation
Published: 2016-09-16
Total Pages: 146
ISBN-13: 1514498642
DOWNLOAD EBOOKThis book provides insights into common food safety breaches along the food chain in the hospitality industry as well as the health consequences of producing and consuming unsafe food. The book also highlights ways of procuring, handling, preparing, and serving food at homes and food service facilities by Ghanaians in particular and Africans in general.
