Food Formulation Book

Food Formulation

  • Author : Shivani Pathania
  • Publisher : John Wiley & Sons
  • Release Date : 2021-03-15
  • Genre: Technology & Engineering
  • Pages : 336
  • ISBN 10 : 9781119614746

Food Formulation Excerpt :

Reviews innovative processing techniques and recent developments in food formulation, identification, and utilization of functional ingredients Food Formulation: Novel Ingredients and Processing Techniques is a comprehensive and up-to-date account of novel food ingredients and new processing techniques used in advanced commercial food formulations. This unique volume will help students and industry professionals alike in understanding the current trends, emerging technologies, and their impact on the food formulation techniques. Contributions from leading academic and industrial experts provide readers with informed and relevant insights on using the latest technologies and production processes for new product development and reformulations. The text first describes the basis of a food formulation, including smart protein and starch ingredients, healthy ingredients such as salt and sugar replacers, and interactions within the food components. Emphasizing operational principles, the book reviews state-of-the-art 3D printing technology, encapsulation and a range of emerging technologies including high pressure, pulsed electric field, ultrasound and supercritical fluid extraction. The final chapters discuss recent developments and trends in food formulation, from foods that target allergies and intolerance, to prebiotic and probiotic food formulation designed to improve gut health. A much-needed reference on novel sourcing of food ingredients, processing technologies, and application, this book: Explores new food ingredients as well as impact of processing on ingredient interactions Describes new techniques that improve the flavor and acceptability of functional food ingredients Reviews mathematical tools used for recipe formulation, process control and consumer studies Includes regulations and legislations around tailor-made food products Food Formulation: Novel Ingredients and Processing Techniques is an invaluable resource for students, educators, researchers, food

Formulation Engineering of Foods Book

Formulation Engineering of Foods

  • Author : Jennifer E. Norton
  • Publisher : John Wiley & Sons
  • Release Date : 2013-06-10
  • Genre: Technology & Engineering
  • Pages : 328
  • ISBN 10 : 9781118597682

Formulation Engineering of Foods Excerpt :

Formulation Engineering of Foods provides an in-depth look at formulation engineering approaches to food processing and product development of healthier, higher-performance foods. Through the use of eye-catching examples, such as low fat and low calorie chocolate, and salt reduction strategies in products like cheese and sauces, the book is at once easy to relate to and innovative. Presenting new methods and techniques for engineering food products, this book is cutting edge and as food formulation is a new method of food science, this is a timely publication in the field. All three editors are based in the University of Birmingham, base of the largest Chemical Engineering-based food research group in the UK, incorporating research into structured foods, flavour delivery and food hygiene. Research in food processing is carried out in partnership with key companies such as Nestlé, Unilever and Cadbury, as well as through funding from research councils and DEFRA. Joint research and collaboration has been carried out with Food Science departments at Nottingham, Leeds and Reading.

Oral Controlled Release Formulation Design and Drug Delivery Book

Oral Controlled Release Formulation Design and Drug Delivery

  • Author : Hong Wen
  • Publisher : John Wiley & Sons
  • Release Date : 2011-01-14
  • Genre: Science
  • Pages : 376
  • ISBN 10 : 1118060326

Oral Controlled Release Formulation Design and Drug Delivery Excerpt :

This book describes the theories, applications, and challenges for different oral controlled release formulations. This book differs from most in its focus on oral controlled release formulation design and process development. It also covers the related areas like preformulation, biopharmaceutics, in vitro-in vivo correlations (IVIVC), quality by design (QbD), and regulatory issues.

Encyclopedia of Food Grains Book

Encyclopedia of Food Grains

  • Author : Colin W Wrigley
  • Publisher : Academic Press
  • Release Date : 2015-12-17
  • Genre: Technology & Engineering
  • Pages : 1976
  • ISBN 10 : 9780123947864

Encyclopedia of Food Grains Excerpt :

The Encyclopedia of Food Grains is an in-depth and authoritative reference covering all areas of grain science. Coverage includes everything from the genetics of grains to the commercial, economic and social aspects of this important food source. Also covered are the biology and chemistry of grains, the applied aspects of grain production and the processing of grains into various food and beverage products. With the paramount role of cereals as a global food source, this Encyclopedia is sure to become the standard reference work in the field of science. 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 Written from an international perspective the Encyclopedia concentrates on the food uses of grains, but details are also provided about the wider roles of grains Well organized and accessible, it is the ideal resource for students, researchers and professionals seeking an authoritative overview on any particular aspect of grain science This second edition has four print volumes which provides over 200 articles on food grains Includes extensive cross-referencing and "Further Reading" lists at the end of each article for deeper exploration into the topic This edition also includes useful items for students and teachers alike, with Topic Highlights, Learning objectives, Exercises for Revision and exercises to explore the topic further

Encyclopedia of Food and Health Book

Encyclopedia of Food and Health

  • Author : Anonim
  • Publisher : Academic Press
  • Release Date : 2015-08-26
  • Genre: Technology & Engineering
  • Pages : 4006
  • ISBN 10 : 9780123849533

Encyclopedia of Food and Health Excerpt :

The Encyclopedia of Food and Health provides users with a solid bridge of current and accurate information spanning food production and processing, from distribution and consumption to health effects. The Encyclopedia comprises five volumes, each containing comprehensive, thorough coverage, and a writing style that is succinct and straightforward. Users will find this to be a meticulously organized resource of the best available summary and conclusions on each topic. Written from a truly international perspective, and covering of all areas of food science and health in over 550 articles, with extensive cross-referencing and further reading at the end of each chapter, this updated encyclopedia is an invaluable resource for both research and educational needs. Identifies the essential nutrients and how to avoid their deficiencies Explores the use of diet to reduce disease risk and optimize health Compiles methods for detection and quantitation of food constituents, food additives and nutrients, and contaminants Contains coverage of all areas of food science and health in nearly 700 articles, with extensive cross-referencing and further reading at the end of each chapter

Pharmaceutical Preformulation and Formulation Book

Pharmaceutical Preformulation and Formulation

  • Author : Mark Gibson
  • Publisher : CRC Press
  • Release Date : 2016-04-19
  • Genre: Medical
  • Pages : 560
  • ISBN 10 : 9781420073188

Pharmaceutical Preformulation and Formulation Excerpt :

Pharmaceutical Preformulation and Formulation: A Practical Guide from Candidate Drug Selection to Commercial Dosage Form reflects the mounting pressure on pharmaceutical companies to accelerate the new drug development and launch process, as well as the shift from developing small molecules to the growth of biopharmaceuticals. The book meets the need for advanced information for drug preformulation and formulation and addresses the current trends in the continually evolving pharmaceutical industry. Topics include: Candidate drug selection Drug discovery and development Preformulation predictions and drug selections Product design to commercial dosage form Biopharmaceutical support in formulation Development The book is ideal for practitioners working in the pharmaceutical arena—including R&D scientists, technicians, and managers—as well as for undergraduate and postgraduate courses in industrial pharmacy and pharmaceutical technology.

Formulation Technology Book

Formulation Technology

  • Author : Hans Mollet
  • Publisher : John Wiley & Sons
  • Release Date : 2008-11-21
  • Genre: Science
  • Pages : 445
  • ISBN 10 : 9783527612932

Formulation Technology Excerpt :

Many chemical substances or compounds - organic or inorganic, natural or synthetic - are not used in their pure form. In order for the active ingredient to be most effective or to obtain the ideal delivery form for the market, the actual synthesis and purification steps are followed by formulation to give end products that range from powders, agglomerates, and granules to suspensions, emulsions, microemulsions, microcapsules, instant preparations, liposomes, and tablets. Formulation combines colloid and surface chemistry with chemical process engineering; sometimes it consists of a simple mixing operation, sometimes it requires an entire series of rather complicated engineering procedures such as comminution, dispersion, emulsification, agglomeration or drying. This book covers basic physico-chemical theory as well as its applications in the chemical industry for the production of pharmaceuticals, agrochemicals, pigments and dyes, food, detergents, cosmetics and many other products; it also provides chemists and chemical engineers with the necessary practical tools for the understanding of the structure/ activity relationship.

An Integrated Approach to New Food Product Development Book

An Integrated Approach to New Food Product Development

  • Author : Howard R. Moskowitz
  • Publisher : CRC Press
  • Release Date : 2009-06-24
  • Genre: Technology & Engineering
  • Pages : 503
  • ISBN 10 : 9781420065558

An Integrated Approach to New Food Product Development Excerpt :

New products often fail not because they are bad products, but because they don't meet consumer expectations or are poorly marketed. In other cases, the marketing is spot on, but the product itself does not perform. These failures drive home the need to understand the market and the consumer in order to deliver a product which fulfills the two equa

The Complete Book on Fruits  Vegetables and Food Processing Book

The Complete Book on Fruits Vegetables and Food Processing

  • Author : Dr. H. Panda
  • Release Date : 2013-10-02
  • Genre: Uncategoriezed
  • Pages : 648
  • ISBN 10 : 9789381039229

The Complete Book on Fruits Vegetables and Food Processing Excerpt :

Food processing is the transformation of raw ingredients into food, or of food into other forms. Food processing typically takes clean, harvested crops or butchered animal products and uses these to produce attractive, marketable and often long shelf-life food products. Benefits of food processing include toxin removal, preservation, easing marketing and distribution tasks, and increasing food consistency. In addition, it increases yearly availability of many foods, enables transportation of delicate perishable foods across long distances and makes many kinds of foods safe to eat by de-activating spoilage and pathogenic micro-organisms. Processed foods are usually less susceptible to early spoilage than fresh foods and are better suited for long distance transportation from the source to the consumer. The extremely varied modern diet is only truly possible on a wide scale because of food processing. Food Dehydration is a method of food preservation that works by removing water from the food, which inhibits the growth of microorganisms. The dehydration process has to check various parameters like heat-mass transfer, atmospheric pressure, equipments suitable for drying etc. to ensure suitable dehydration of food. Food processing techniques have to take measures on to maintain food safety and control risks and hazards associated with food processing. The book includes dehydration process of Onion, roasting of coffee beans, development process of Guava squash, preparation of fried potato chips, processing of rice, butter and margaraine, canning of chilies Plums, processing and preservation of jack fruit, characteristics of sweetened dahi, cereal grains, instant chutneys from pudina and gongura, starch isolated from potato tubers, coating of cashew kernel baby bits, ripening changes in mango fruits, mechanical and thermal properties of maize, storage of basmati rice under carbon dioxide-rich atmosphere, effect of different varieties of soya bean on quality of paneer, ana

Allergen Management in the Food Industry Book

Allergen Management in the Food Industry

  • Author : Joyce I. Boye
  • Publisher : John Wiley & Sons
  • Release Date : 2010-10-05
  • Genre: Technology & Engineering
  • Pages : 624
  • ISBN 10 : 9780470227350

Allergen Management in the Food Industry Excerpt :

This book comprehensively addresses the sources of allergenic contaminants in foods, their fate during processing, and the specific measures that need to be taken to minimize their occurrence in foods. The book provides up-to-date information on the nine major allergens (as well as other emerging allergens) and practical guidelines on how these allergens can be identified and controlled during production and processing. Starting with an introduction to food allergens, the book follows with sections on food allergen management during production and processing, guidelines for the processing of specific allergen-free foods, techniques for hypo-allergenization and allergen detection, and allergen-free certification.

Lipid Based Nanostructures for Food Encapsulation Purposes Book

Lipid Based Nanostructures for Food Encapsulation Purposes

  • Author : Anonim
  • Publisher : Academic Press
  • Release Date : 2019-08-03
  • Genre: Technology & Engineering
  • Pages : 564
  • ISBN 10 : 9780128156742

Lipid Based Nanostructures for Food Encapsulation Purposes Excerpt :

Lipid-Based Nanostructures for Food Encapsulation Purposes, Volume Two in the Nanoencapsulation in the Food Industry series, reviews recent studies on the formulation and evaluation of different categories of lipid-based nano-carriers and discusses how lipid nanoencapsulation is a feasible technology for the food industry. This book covers nano-emulsions, nano-liposomes, nanostructured lipid carriers and surfactant nanoparticles. Authored by a team of global experts in the fields of nano and microencapsulation of food, nutraceutical and pharmaceutical ingredients, this title is of great value to those engaged in the various fields of nanoencapsulation. Provides recent studies on the formulation and evaluation of different categories of lipid-based nanocarriers Discusses how technology of lipid nanoencapsulation can be used in industries Summarizes the practical application of nanostructures from lipid formulations, such as nanoemulsions, nanoliposomes and nanostructured lipid carriers

Behavioral Case Formulation and Intervention Book

Behavioral Case Formulation and Intervention

  • Author : Peter Sturmey
  • Publisher : John Wiley & Sons
  • Release Date : 2008-09-15
  • Genre: Psychology
  • Pages : 334
  • ISBN 10 : 9780470061787

Behavioral Case Formulation and Intervention Excerpt :

There is a long history of behavioral approaches to psychopathology. Recent work, however, has focused instead on cognitive, psychodynamic and integrative approaches. Behavioral Case Formulation and Intervention redresses this imbalance by exploring radical behaviorism and its approach to the conceptualization, case formulation and treatment of psychopathology. Peter Sturmey describes the conceptual foundations of functional approaches to case formulation and intervention, explains the technology and application of behavioral assessment and hypothesis-driven intervention, and identifies outstanding and conceptual and practical problems within this framework.

Fundamentals of Food Process Engineering Book
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Fundamentals of Food Process Engineering

  • Author : Romeo T. Toledo
  • Publisher : Springer Science & Business Media
  • Release Date : 1999
  • Genre: Technology & Engineering
  • Pages : 602
  • ISBN 10 : 083421315X

Fundamentals of Food Process Engineering Excerpt :

Originally published: New York: Van Nostrand Reinhold, c1991.