Food Microstructure and Its Relationship with Quality and Stability Book

Food Microstructure and Its Relationship with Quality and Stability


  • Author : Sakamon Devahastin
  • Publisher : Woodhead Publishing
  • Release Date : 2017-12-20
  • Genre: Technology & Engineering
  • Pages : 300
  • ISBN 10 : 9780081017661

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Food Microstructure and Its Relationship with Quality and Stability Excerpt :

Food Microstructure and Its Relationship with Quality and Stability is a comprehensive overview of the effects that the properties of the underlying structures of food have on its perceived quality to the consumer. The book's first section consists of chapters outlining the fundamentals of food microstructure, food composition, molecular mobility of various food constituents, and their relationships with food quality and stability. The role of various processing technologies in the production of specific microstructures for enhanced quality and stability is outlined. The second part of the book consists of various chapters devoted to microstructures, constituents and their relationship with quality, functionality, and stability of selected foods, for example, food hydrocolloids, frozen seafood, dried foods, extruded products, and dietary fibers. This information is of paramount importance for both academic researchers in the areas of food quality, preservation, and stability, as well as for food developers and processors. Brings together leading experts from around the world to provide the latest information on a topic essential to the quality of food products Includes dedicated chapters covering the microstructure of specific products and its relationship to quality and stability, making this book ideal for those working in industry Provides a single reference source for a topic of great importance to a number of fields within both academic and industrial food sciences – food quality, stability, processing, and engineering

Food Microstructure and Its Relationship with Quality and Stability Book

Food Microstructure and Its Relationship with Quality and Stability


  • Author : Sakamon Devahastin
  • Publisher : Woodhead Publishing Limited
  • Release Date : 2017-06-01
  • Genre: Uncategoriezed
  • Pages : 270
  • ISBN 10 : 0081007647

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Food Microstructure and Its Relationship with Quality and Stability Excerpt :

Food Microstructure and Its Relationship with Quality and Stability is a comprehensive overview of the effects that the properties of the underlying structures of food have on its perceived quality to the consumer. The book is divided into two main parts. The first section consists of chapters outlining the fundamentals of food microstructure, food composition, molecular mobility of various food constituents and their relationships with food quality and stability. The role of various processing technologies in the production of specific microstructures for enhanced quality and stability will also be outlined. The second part of the book consists of various chapters devoting to microstructures, constituents and their relationship with quality, functionality and stability of selected foods for example food hydrocolloids, frozen seafood, dried foods, extruded products and dietary fibers. This information is of paramount importance for both academic researchers in the areas of food quality, preservation and stability as well as food developers and processors. Brings together leading experts from around the world to provide the latest information on a topic essential to the quality of food products Includes dedicated chapters covering the microstructure of specific products and its relationship to quality and stability, making this book ideal for those working in industry Provides a single reference source for a topic of great importance to a number of fields within both academic and industrial food sciences - food quality, stability, processing, and engineering

Food Processing Technology Book

Food Processing Technology


  • Author : P.J. Fellows
  • Publisher : Woodhead Publishing
  • Release Date : 2022-06-18
  • Genre: Technology & Engineering
  • Pages : 806
  • ISBN 10 : 9780323984317

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Food Processing Technology Excerpt :

Food Processing Technology: Principles and Practice, Fifth Edition includes emerging trends and developments in food processing. The book has been fully updated to provide comprehensive, up-to-date technical information. For each food processing unit operation, theory and principles are first described, followed by equipment used commercially and its operating conditions, the effects of the operation on micro-organisms, and the nutritional and sensory qualities of the foods concerned. Part I describes basic concepts; Part II describes operations that take place at ambient temperature; Part III describes processing using heat; Part IV describes processing by removing heat; and Part V describes post-processing operations. This book continues to be the most comprehensive reference in the field, covering all processing unit operations in a single volume. The title brings key terms and definitions, sample problems, recommended further readings and illustrated processes. Presents current trends on food sustainability, environmental considerations, changing consumer choices, reduced packaging and energy use, and functional and healthy/plant-based foods Includes highly illustrated line drawings and/or photographs to show the principles of equipment operation and/or examples of equipment that is used commercially Contains worked examples of common calculations

Handbook of Food Preservation Book

Handbook of Food Preservation


  • Author : Mohammad Shafiur Rahman
  • Publisher : CRC Press
  • Release Date : 2020-06-10
  • Genre: Technology & Engineering
  • Pages : 1072
  • ISBN 10 : 9780429531354

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Handbook of Food Preservation Excerpt :

The processing of food is no longer simple or straightforward, but is now a highly inter-disciplinary science. A number of new techniques have developed to extend shelf-life, minimize risk, protect the environment, and improve functional, sensory, and nutritional properties. Since 1999 when the first edition of this book was published, it has facilitated readers’ understanding of the methods, technology, and science involved in the manipulation of conventional and newer sophisticated food preservation methods. The Third Edition of the Handbook of Food Preservation provides a basic background in postharvest technology for foods of plant and animal origin, presenting preservation technology of minimally processed foods and hurdle technology or combined methods of preservation. Each chapter compiles the mode of food preservation, basic terminologies, and sequential steps of treatments, including types of equipment required. In addition, chapters present how preservation method affects the products, reaction kinetics and selected prediction models related to food stability, what conditions need be applied for best quality and safety, and applications of these preservation methods in different food products. This book emphasizes practical, cost-effective, and safe strategies for implementing preservation techniques for wide varieties of food products. Features: Includes extensive overview on the postharvest handling and treatments for foods of plants and animal origin Describes comprehensive preservation methods using chemicals and microbes, such as fermentation, antimicrobials, antioxidants, pH-lowering, and nitrite Explains comprehensive preservation by controlling of water, structure and atmosphere, such as water activity, glass transition, state diagram, drying, smoking, edible coating, encapsulation and controlled release Describes preservation methods using conventional heat and other forms of energy, such as microwave, ultrasound, ohmic heating, light, irradiati

Eutectic Solvents and Stress in Plants Book

Eutectic Solvents and Stress in Plants


  • Author : Anonim
  • Publisher : Academic Press
  • Release Date : 2021-01-14
  • Genre: Science
  • Pages : 436
  • ISBN 10 : 9780128216934

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Eutectic Solvents and Stress in Plants Excerpt :

Eutectic Solvents and Stress in Plants, Volume 97 in the Advances in Botanical Research series, highlights new advances in the field, with this new volume presenting interesting chapters surrounding NADES: from simple systems to complex colloidal mixtures, DES nanostructures with water, micelle and DES interaction, Dissolving proteins protein physics, Enzyme reactions in NADES, Protection against oxidation of metabolites, stability food, DES for pharmaceutical preparations, Cosmetics, Metabolons and bio-condensates: the essence of plant plasticity and the key elements in development of green production systems, Immediate in the whole plant during extreme conditions metabolomics, NADES in sees spores, and much more. Provides the authority and expertise of leading contributors from an international board of authors Presents the latest release in the Advances in Botanical Research series Updated release includes the latest information on Eutectic Solvents and Stress in Plants

Food Chemistry Book

Food Chemistry


  • Author : Mousumi Sen
  • Publisher : John Wiley & Sons
  • Release Date : 2021-12-17
  • Genre: Technology & Engineering
  • Pages : 496
  • ISBN 10 : 9781119792116

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Food Chemistry Excerpt :

FOOD CHEMISTRY A unique book detailing the impact of food adulteration, food toxicity and packaging on our nutritional balance, as well as presenting and analyzing technological advancements such as the uses of green solvents with sensors for non-destructive quality evaluation of food. Food Chemistry: The Role of Additives, Preservatives and Adulteration is designed to present basic information on the composition of foods and the chemical and physical changes that their characteristics undergo during processing, storage, and handling. Details concerning recent developments and insights into the future of food chemical risk analysis are presented, along with topics such as food chemistry, the role of additives, preservatives, and food adulteration, food safety objectives, risk assessment, quality assurance, and control. Moreover, good manufacturing practices, food processing systems, design and control, and rapid methods of analysis and detection are covered, as well as sensor technology, environmental control, and safety. The book also presents detailed information about the chemistry of each major class of food additive and their multiple functionalities. In addition, numerous recent findings are covered, along with an explanation of how their quality is ascertained and consumer safety ensured. Audience The core audience of this book include food technologists, food chemists, biochemists, biotechnologists, food, and beverage technologists, and nanoscientists working in the field of food chemistry, food technology, and food and nanoscience. In addition, R&D experts, researchers in academia and industry working in food science/safety, and process engineers in industries will find this book extremely valuable.

Smart and Sustainable Food Technologies Book

Smart and Sustainable Food Technologies


  • Author : Shalini Sehgal
  • Publisher : Springer Nature
  • Release Date : 2022-12-04
  • Genre: Food industry and trade
  • Pages : 414
  • ISBN 10 : 9789811917462

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Smart and Sustainable Food Technologies Excerpt :

This book presents a comprehensive view of emerging smart technologies in various food processing sectors. Specifically, it covers smart technologies applied in food production, food manufacturing, food packaging, storage, distribution, and food supply chain. Contributing authors are the key scientists with diverse backgrounds in either industry or academia. The book contains four parts with four chapters each, presenting recent smart technologies developed in their respective areas. Part I primarily focuses on the recent smart food production innovations such as precision agriculture, vertical farming, automation, robotics, livestock technology, modern greenhouse practices, artificial intelligence, and block chain that dramatically increase the quality of raw materials for the food industry. Part II provides the current knowledge and developments related to the recent smart technologies in manufacturing pertaining to various food sectors, non-thermal food preservation technologies, and 3D printing, developed for the food manufacturing industries that improve the organoleptic and nutritional quality, enhance chemical and microbial safety, as well as cost-effectiveness and convenience of processed foods. Part III covers smart technologies to ensure food safety in the supply chain, with monitoring and surveillance of food contamination, use of IoT and blockchain for food traceability and neural network approach for risk assessment. Part IV provides expert opinions on using smart technologies for minimizing waste and maximizing co-product recovery in food processing; upcycling technologies in food and sustainable value stream mapping in the food industry. This book will be a useful resource to graduate/undergraduate students and researchers in advanced food technology, practicing technologists/engineers in the food and related industries, food packaging industry, entrepreneurs and other scientists and technologists in smart and sustainable processes who seek informatio

Value Added Ingredients and Enrichments of Beverages Book

Value Added Ingredients and Enrichments of Beverages


  • Author : Alexandru Grumezescu
  • Publisher : Academic Press
  • Release Date : 2019-06-22
  • Genre: Technology & Engineering
  • Pages : 548
  • ISBN 10 : 9780128166888

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Value Added Ingredients and Enrichments of Beverages Excerpt :

Value-Added Ingredients and Enrichment of Beverages, Volume Fourteen in The Science of Beverages series, takes a multidisciplinary approach in addressing what consumers demand in natural beverages. This in-depth reference covers both natural and unnatural ingredients and explains their impact on consumer health and nutrition. Sweeteners, vitamins, oils and other natural ingredients to improve beverages are included. The book addresses some of the most common enrichments used in the industry, including those with biomedical and nutritional applications. This volume will be useful to anyone in the beverages industry who needs a better understanding of advances in the industry. Discusses health-related benefits and risks, along with the potential harmful effects of additives and preservatives Provides research examples of health promoting ingredients in beverages to further research and development Presents key steps in designing formulations of enriched beverages, analysis, product development, shelf life, cost-benefit ratio and compliance with WHO regulations

Extrusion Cooking Book

Extrusion Cooking


  • Author : Girish M. Ganjyal
  • Publisher : Elsevier
  • Release Date : 2020-07-25
  • Genre: Technology & Engineering
  • Pages : 566
  • ISBN 10 : 9780128153611

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Extrusion Cooking Excerpt :

Extrusion Cooking provides a detailed description of extrusion processing with an in-depth exploration of cereal grains processing. In particular, the book addresses the basic principles of extrusion processing, various extruder parts and their design principles, food ingredients and their characteristics as they relate to extrusion. It also discusses physicochemical changes in the different ingredient components as they are processed in an extruder, modeling and control of extrusion process, scale-up aspects, extrusion plant design, food safety in extrusion, new advancements in extrusion, and a look into the future of extrusion. This valuable text serves as a one-volume reference on extrusion processing for food industry professionals and students. Covers the engineering, chemistry, nutrition, and food safety aspects of extrusion cooking Presents both the fundamental and applied aspects of extrusion processing Details the extrusion of whole-grain, high-fiber, and high-protein foods Covers both expanded and texturized products Outlines extrusion processing of different ingredients Addresses new technologies that have expanded the extruder capabilities Analyzes new developments in the area of modeling of extrusion processing

Handbook of Food Structure Development Book

Handbook of Food Structure Development


  • Author : Fotis Spyropoulos
  • Publisher : Royal Society of Chemistry
  • Release Date : 2019-10-31
  • Genre: Science
  • Pages : 516
  • ISBN 10 : 9781788012164

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Handbook of Food Structure Development Excerpt :

The most useful properties of food, i.e. the ones that are detected through look, touch and taste, are a manifestation of the food’s structure. Studies about how this structure develops or can be manipulated during food production and processing are a vital part of research in food science. This book provides the status of research on food structure and how it develops through the interplay between processing routes and formulation elements. It covers food structure development across a range of food settings and consider how this alters in order to design food with specific functionalities and performance. Food structure has to be considered across a range of length scales and the book includes a section focusing on analytical and theoretical approaches that can be taken to analyse/characterise food structure from the nano- to the macro-scale. The book concludes by outlining the main challenges arising within the field and the opportunities that these create in terms of establishing or growing future research activities. Edited and written by world class contributors, this book brings the literature up-to-date by detailing how the technology and applications have moved on over the past 10 years. It serves as a reference for researchers in food science and chemistry, food processing and food texture and structure.

Food Quality and Shelf Life Book

Food Quality and Shelf Life


  • Author : Charis M. Galanakis
  • Publisher : Academic Press
  • Release Date : 2019-06-25
  • Genre: Business & Economics
  • Pages : 418
  • ISBN 10 : 9780128171905

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Food Quality and Shelf Life Excerpt :

Food Quality and Shelf Life covers all aspects and challenges of food preservation, packaging and shelf-life. It provides information on the most important pillars in the field, starting with active and smart packaging materials, novel technologies, and control tools in all stages between production and consumer. The book gives emphasis to methodological approaches for sensory shelf-life estimation and the impact of packaging on sensorial properties. Researchers and professionals alike will find this reference useful, especially those who are interested in the performance evaluation of future packaging for fresh produce in the cold chain and temperature management in the supply chain. Presents insights regarding new trends in emerging technologies in the field Includes hot topics, such as modified atmosphere packaging and active materials to improve shelf-life Provides shelf-life assessment and modeling methodologies and accelerated shelf-life testing

Processing of Foods and Biomass Feedstocks by Pulsed Electric Energy Book

Processing of Foods and Biomass Feedstocks by Pulsed Electric Energy


  • Author : Eugene Vorobiev
  • Publisher : Springer Nature
  • Release Date : 2020-04-10
  • Genre: Technology & Engineering
  • Pages : 418
  • ISBN 10 : 9783030409173

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Processing of Foods and Biomass Feedstocks by Pulsed Electric Energy Excerpt :

This book presents a comprehensive range of research on pulsed electric energy used in food processing, including sections on the fundamentals of electroporation and important techniques for the estimation of electroporation effects in various foods and biomass feedstocks. By focusing on application over theory, this book presents researchers with practical steps for processing techniques such as solid-liquid extraction, pressing, osmotic dehydration, drying, freezing and cooking. Special interest is given to the selective recovery and extraction of sugar, inulin, starch, proteins, polysaccharides, polyphenols, pigments, flavor compounds, phytochemicals and other of high-value components from food biomasses such as fruits and vegetables, leaves, herbs, mushrooms, microalgae and suspensions of cells. Processing of Foods and Biomass Feedstocks by Pulsed Electric Energy presents a singular overview of the biorefinery applications of pulsed electric energy for the processing of wastes and non-food biomasses such as root and tuber crops, grape waste, lignocellulosic biomass, oil crops and residues and seeds and peels of exotic and citrus fruits. The book begins by presenting general information on the fundamentals of electroporation and information on the procedures and protocols involved. Further chapters focus on the specific food processing operations involved and biorefinery applications for the processing of wastes and non-food biomasses. All of the relevant and up-to-date information any researcher needs on pulsed electric energy in food processing is presented here in this text.

Functional Foods Book

Functional Foods


  • Author : Navnidhi Chhikara
  • Publisher : John Wiley & Sons
  • Release Date : 2022-02-23
  • Genre: Technology & Engineering
  • Pages : 592
  • ISBN 10 : 9781119776321

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Functional Foods Excerpt :

Functional Foods Presenting cutting-edge information on new and emerging food engineering processes, Functional Foods, the second volume in the groundbreaking new series, “Bioprocessing in Food Science,” is an essential reference on the modeling, quality, safety, and technologies associated with food processing operations today. Functional Foods, the second volume in series, “Bioprocessing in Food Science,” is an up-to-date, comprehensive volume covering the preparation, processes and health benefits of functional foods. Written and edited by a team of experts in the field, this important new volume provides readers extensive knowledge about different types of traditional and commercially available functional foods from different sources, such as milk, meat, cereals, millets and fruits and vegetables. The main objective of this book is to disseminate knowledge about the recent technologies developed in the field of functional foods to students, researchers, and industry professionals. This will enable them to make crucial decisions regarding the adoption, implementation, economics, and constraints of the different technologies. As the demand for healthy food is increasing, manufacturers are searching for new possibilities for occupying a growing share in the rapidly changing food market. Covering the use of conventional and non-conventional sources, prebiotics, probiotics and many other topics, with emphasis on their functionality in food systems, this volume also provides insights on the specific packaging requirements for functional foods with maximum illustrations of how to enhance shelf life and create superior quality products. The authors and editors discuss the need for regulatory frameworks, government bodies, guidelines, and their challenges within the context of the functional food market. Whether for the veteran engineer or scientist, the student, or a manager or other technician working in the field, this volume is a must-have for any library. Th

Food Structure and Functionality Book

Food Structure and Functionality


  • Author : Charis M. Galanakis
  • Publisher : Academic Press
  • Release Date : 2020-12-03
  • Genre: Technology & Engineering
  • Pages : 268
  • ISBN 10 : 9780128214534

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Food Structure and Functionality Excerpt :

Food Structure and Functionality helps users further understand the latest research related to food structuring and de-structuring, with an emphasis on structuring to achieve improved texture, taste perception, health and shelf-stability. Topics covered address food structure, nanotechnology and functionality, with an emphasis on the novel experimental and modeling approaches used to link structure and functionality in food. The book also covers food structure design across the lifespan, as well as design for healthcare and medical applications. Dairy matrices for oral and gut functionality is also discussed, as is deconstructing dairy matrices for the release of nutrient and flavor components. This book will benefit food scientists, technologists, engineers and physical chemists working in the whole food science field, new product developers, researchers, academics and professionals working in the food industry, including nutritionists, dieticians, physicians, biochemists and biophysicists. Covers recent trends related to non-thermal processes, nanotechnology and modern food structures in the food industry Begins with an introduction to the structure/function of food products and their characterization methods Addresses biopolymer composites, interfacial layers in food emulsions, amyloid-like fibrillary structures, self-assembly in foods, lipid nano-carriers, microfluidics, rheology and function of hydrocolloids Discusses applications and the effects of emerging technologies on process, structure and function relationships

Microstructural Principles of Food Processing and Engineering Book
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Microstructural Principles of Food Processing and Engineering


  • Author : José Miguel Aguilera
  • Publisher : Springer Science & Business Media
  • Release Date : 1999-09-30
  • Genre: Technology & Engineering
  • Pages : 466
  • ISBN 10 : 0834212560

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Microstructural Principles of Food Processing and Engineering Excerpt :

An Aspen Food Engineering Series Book. This new edition provides a comprehensive reference on food microstructure, emphasizing its interdisciplinary nature, rooted in the scientific principles of food materials science and physical chemistry. The book details the techniques available to study food microstructure, examines the microstructure of basic food components and its relation to quality, and explores how microstructure is affected by specific unit operations in food process engineering. Descriptions of a number of food-related applications provide a better understanding of the complexities of the microstructural approach to food processing. Color plates.