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• Author : Seid Mahdi Jafari
• Publisher :Unknown
• Release Date :2021-11-15
• Total pages :480
• ISBN : 0128185724

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Summary : Postharvest and Postmortem Processing of Raw Food Materials, a volume in the Unit Operations and Processing Equipment in the Food Industry series, presents the processing operations and handling of agricultural crops, animal products, and raw food materials after their harvesting/slaughtering and entrance into food production factories. Divided in three sections, Primary operations in postharvest processing, Disintegration of raw agricultural crops and Postmortem processing operations, all chapters emphasize basic texts relating to experimental, theoretical, computational, and/or applications of food engineering principles and the relevant processing equipment. Written by experts in the field of food engineering, in a simple and dynamic way, this book targets all who are engaged in food processing operations worldwide, giving the readers a good knowledge and basics of food engineering principles, as well as its applications in different food processes. Thoroughly explores novel applications of postharvest/postmortem operations in processing food products Brings perspectives about the postharvest processing of different agricultural crops and postmortem processing of different animal meats Helps to improve the quality and safety of food products with postharvest/postmortem operations

• Author : Srinivasan Damodaran,Kirk L. Parkin,Owen R. Fennema
• Publisher :Unknown
• Release Date :2007-09-18
• Total pages :1160
• ISBN : 9781420020526

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Summary : This latest edition of the most internationally respected reference in food chemistry for more than 30 years, Fennema’s Food Chemistry once again meets and surpasses the standards of quality, comprehensive information set by its predecessors. This edition introduces new editors and contributors, who are recognized experts in their fields. All chapters reflect recent scientific advances and, where appropriate, have expanded and evolved their focus to provide readers with the current state-of-the-science of chemistry for the food industry. The fourth edition presents an entirely new chapter, Impact of Biotechnology on Food Supply and Quality, which examines the latest research in biotechnology and molecular interactions. Two former chapters receive extensive attention in the new edition including Physical and Chemical Interactions of Components in Food Systems (formerly “Summary: Integrative Concepts”) and Bioactive Substances: Nutraceuticals and Toxicants (formerly “Toxic Substances”), which highlights bioactive agents and their role in human health and represents the feverish study of the connection between food and health undertaken over the last decade. It discusses bioactive substances from both a regulatory and health standpoint. Retaining the straightforward organization and detailed, accessible style of the original, this edition begins with an examination of major food components such as water, carbohydrates, lipids, proteins, and enzymes. The second section looks at minor food components including vitamins and minerals, colorants, flavor, and additives. The final section considers food systems by reviewing basic considerations as well as specific information on the characteristics of milk and the postmortem physiology of edible muscle and postharvest physiology of plant tissues. Useful appendices provide keys to the international system of units, conversion factors, log P values calculation, and the Greek alphabet.

• Author : Jan Velisek,Richard Koplik,Karel Cejpek
• Publisher :Unknown
• Release Date :2020-07-29
• Total pages :1200
• ISBN : 9781119537540

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Summary : Wiley's landmark food chemistry textbook that provides an all-in-one reference book, revised and updated The revised second edition of The Chemistry of Food provides a comprehensive overview of important compounds constituting of food and raw materials for food production. The authors highlight food’s structural features, chemical reactions, organoleptic properties, nutritional, and toxicological importance. The updated second edition reflects the thousands of new scientific papers concerning food chemistry and related disciplines that have been published since 2012. Recent discoveries deal with existing as well as new food constituents, their origin, reactivity, degradation, reactions with other compounds, organoleptic, biological, and other important properties. The second edition extends and supplements the current knowledge and presents new facts about chemistry, legislation, nutrition, and food safety. The main chapters of the book explore the chemical structure of substances and subchapters examine the properties or uses. This important resource: • Offers in a single volume an updated text dealing with food chemistry • Contains complete and fully up-to-date information on food chemistry, from structural features to applications • Features several visual aids including reaction schemes, diagrams and tables, and nearly 2,000 chemical structures • Written by internationally recognized authors on food chemistry Written for upper-level students, lecturers, researchers and the food industry, the revised second edition of The Chemistry of Food is a quick reference for almost anything food-related as pertains to its chemical properties and applications.

• Author : Da-Wen Sun
• Publisher :Unknown
• Release Date :2005-11-14
• Total pages :760
• ISBN : 9781420027402

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Summary : Frozen foods make up one of the biggest sectors in the food industry. Their popularity with consumers is due primarily to the variety they offer and their ability to retain a high standard of quality. Thorough and authoritative, the Handbook of Frozen Food Processing and Packaging provides the latest information on the art and science of cor

• Author : Donald Bailey Smith,Arthur Harry Walters
• Publisher :Unknown
• Release Date :1967
• Total pages :164
• ISBN : UOM:39015023191334

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Summary :

• Author : Jean Larousse,Bruce E. Brown
• Publisher :Unknown
• Release Date :1996-12-27
• Total pages :740
• ISBN : 0471186104

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Summary : Food Canning Technology Edited By Jean Larousse Bruce E. Brown * This book offers a comprehensive review of the various scientific, technological, and economic aspects of food product preservations. * It examines the diverse problems which are associated with the stability of products such as meat, fish, vegetables, and fruit, and thoroughly covers the methods and processing steps necessary to maintain the quality of these foods. * Food Canning Technology is aimed at food technologists, food scientists, and students in food chemistry and technology. It offers a better understanding of the nature of biochemical changes, and aids in the improvement of product quality and shelf-life.

• Author : Da-Wen Sun
• Publisher :Unknown
• Release Date :2011-10-19
• Total pages :936
• ISBN : 9781439836040

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Summary : Consumer demand for a year-round supply of seasonal produce and ready-made meals remains the driving force behind innovation in frozen food technology. Now in its second edition, Handbook of Frozen Food Processing and Packaging explores the art and science of frozen foods and assembles essential data and references relied upon by scientists in universities and research institutions. Highlights in the Second Edition include: Original chapters revised and updated with the latest developments New section on Emerging Technologies in Food Freezing, with chapters on ultrasound accelerated freezing, high-pressure shift freezing, electrostatic field-assisted food freezing, and antifreeze proteins New section on Trends in Frozen Food Packaging, with chapters on active packaging, intelligent packaging, vacuum packaging, and edible coatings and films and their applications on frozen foods This volume continues the tradition of the benchmark first edition, capturing the latest developments on the cutting edge of frozen food science. In addition to updated coverage of quality and safety issues and monitoring and measuring techniques, it highlights emerging technologies and trends, all in the format that made the previous edition so popular. It offers the tools needed to develop new and better products, keeping up with consumer demand for safe and convenient frozen foods.

• Author : Anonim
• Publisher :Unknown
• Release Date :1966
• Total pages :229
• ISBN : CORNELL:31924055086015

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Summary :

• Author : Anonim
• Publisher :Unknown
• Release Date :1968
• Total pages :229
• ISBN : UOM:39015011185702

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Summary :

• Author : Anonim
• Publisher :Unknown
• Release Date :2021
• Total pages :229
• ISBN : UCBK:C006649419

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Summary :

• Author : George E. Brissey
• Publisher :Unknown
• Release Date :1967
• Total pages :159
• ISBN : CORNELL:31924000437594

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Summary :

• Author : Anonim
• Publisher :Unknown
• Release Date :1988
• Total pages :229
• ISBN : UIUC:30112046442908

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Summary :

• Author : Sándor Rajki,Åke Bruce
• Publisher :Unknown
• Release Date :1983
• Total pages :250
• ISBN : CORNELL:31924000192249

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Summary :

• Author : Philippines
• Publisher :Unknown
• Release Date :2007
• Total pages :229
• ISBN : UOM:39015066394159

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• Author : Maynard Alexander Joslyn,John Laurence Heid
• Publisher :Unknown
• Release Date :1963
• Total pages :229
• ISBN : UOM:39015002949207

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Summary :

• Author : Orta Doğu Teknik Üniversitesi (Ankara, Turkey)
• Publisher :Unknown
• Release Date :2002
• Total pages :229
• ISBN : UOM:39015078922633

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Summary :

• Author : Anonim
• Publisher :Unknown
• Release Date :1996
• Total pages :443
• ISBN : CORNELL:31924086758749

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Summary : With fisheries all over the world reaching their limits of sustainable exploitation, there is a great need to ensure that the fish which are caught reach the consumer with minimal losses. The expansion of fishery products and attention to quality demanded by consumers requires policy-makers and fishery workers to have an understanding of the post-harvest aspects of fishery development. This book is a layman's guide to all aspects of post-harvest fisheries science and technology both in modern and traditional fisheries in many parts of the world. It is aimed at managers in government and industry, often non-specialists, who have to make decisions about post-harvest fisheries development.

• Author : Anonim
• Publisher :Unknown
• Release Date :2000
• Total pages :229
• ISBN : UOM:39015055285194

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Summary :

• Author : Anonim
• Publisher :Unknown
• Release Date :1998
• Total pages :229
• ISBN : PSU:000046109699

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Summary :

• Author : Anonim
• Publisher :Unknown
• Release Date :1989-02
• Total pages :229
• ISBN : PSU:000057553368

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Summary :

• Author : M. Shafiur Rahman
• Publisher :Unknown
• Release Date :2007-07-16
• Total pages :1088
• ISBN : 9781420017373

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Summary : 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. The ever-increasing number of food products and preservation techniques cr