Food Powders is the first book that addresses key aspects of food powder technology. It is a comprehensive review on the characterization of ingredients, semi-processed and finished products when they are in a powdered form. It includes the description of different industrial unit operations such as drying, grinding, mixing, agglomeration, and encapsulation that supply food powders of different composition and microstructure. It also includes several analytical tools to characterize food powders by their particle size, size distribution, physical properties, and functionality....
Food Powders is the first book that addresses key aspects of food powder technology. It is a comprehensive review on the characterization ...
Food irradiation, the use of ionizing radiation to destroy harmful biological organism in food, is a safe, proven process that has many useful applications. It has been endorsed by numerous health organizations and has now been approved for many applications by governments around the world.
Electronic Irradiation of Foods describes all the key aspects of electron accelerator technology in detail. It emphasizes the physical science and technology aspects of food irradiation using machine sources of ionizing radiation. The book provides significant technical depth for interested...
Food irradiation, the use of ionizing radiation to destroy harmful biological organism in food, is a safe, proven process that has many useful appl...
The fruit processing industry is one of the major businesses in the world. While basic principles of fruit processing have shown only minor changes over the last few years, major improvements are now continuously occurring, and more efficient equipment capable of convertinghugequantitiesoffruitsintopulp, juice, dehydrated, frozen, refrigeratedproducts, etc. make possible the preservation of products for year-round consumption. The fruit processingandstorage, evenunderthemostindustriallyavailable''mildconditions, ''involves physical and chemical changes that negatively modify the quality....
The fruit processing industry is one of the major businesses in the world. While basic principles of fruit processing have shown only minor changes ov...
In an attempt to improve, or replace, existing food processing methods, several novel technologies have been investigated. Some of these emerging technologies have become alternative means of developing new foods or improving the safety and quality of existing ones while reducing energy consumption for the food industry.
Among all emerging nonthermal technologies, high intensity pulsed electric fields (PEF) is one of the most appealing due to its short treatment times and reduced heating effects. Its capability to enhance extraction processes and to inactivate microorganisms at...
In an attempt to improve, or replace, existing food processing methods, several novel technologies have been investigated. Some of these emerging t...
Sterilization of canned food is a well-known technology that has been in practice for many decades. Food sterilization has been well studied in a large number of textbooks. This book is not about the science of sterilization or food safety but rather about the important interaction between ?uid mechanics, heat transfer, and microbial inactivation. Such interaction is complex and if ignored would lead to incorrect information not only on food sterility but also on food quality. The book is written by engineers for both food engineers and scientists. However, it may also be of interest to those...
Sterilization of canned food is a well-known technology that has been in practice for many decades. Food sterilization has been well studied in a larg...
Food Materials Science provides the science behind structuring processes for foods and applications in food product design. The first in its field, the book is an invaluable reference.
The creation of added value from raw food materials is a legitimate aspiration of the modern food industry. Adding value to foods requires knowledge of what the consumer wants and creating products that satisfy the demand. Quality, convenience and safety are the major drivers of the modern food industry.
Food manufacture is about producing billions of units of standardized products...
Food Materials Science provides the science behind structuring processes for foods and applications in food product design. The first in i...
Solving Problems in Food Engineering is a step by step workbook intended to enhance students' understanding of complicated concepts and to help them practice solving food engineering problems. The book covers problems in fluid flow, heat transfer, mass transfer, and the most common unit operations that have applications in food processing, such as thermal processing, cooling and freezing, evaporation, psychrometrics and drying. Included are theoretical questions in the form of true or false, solved problems, semi-solved problems, and problems solved using a computer. The semi-solved...
Solving Problems in Food Engineering is a step by step workbook intended to enhance students' understanding of complicated concepts and to help the...
Exercise and Disease reviews the role of exercise and physical fitness in the prevention or causation of cancer. Relevant mechanistic studies, particularly immunomodulation, are emphasized. The book also interprets effects of long-term exercise on immune functions and data that shows how exercise influences disease resistance. On the other hand, exercise may be involved in immune mediated motion injuries. Finally, exercise plays a potential role in cancer therapy. The book will be useful to researchers interested in the most recent developments and their interpretations.
Exercise and Disease reviews the role of exercise and physical fitness in the prevention or causation of cancer. Relevant mechanistic studies, particu...
Food Engineering: Integrated Approaches presents a significant and up-to-date review of various integrated approaches to food engineering. Distinguished food engineers and food scientists from key institutions worldwide have contributed chapters that provide a deep analysis of their particular subjects; at the same time, each topic is framed within the context of this integrated approach. The premise of this work is that a comprehensive approach to food engineering requires a thorough knowledge of the subject and an effective integration of other disciplines in order to appropriately...
Food Engineering: Integrated Approaches presents a significant and up-to-date review of various integrated approaches to food engineering. Distingu...
Recently, the electrotechnologies based on the effects of pulsed electric fields (PEF), such as ohmic heating (OH) and DC electric field, have gained real interest in the field of food processing. These techniques efficiently enhance methods of extraction from food plants and dehydration of biosolids. The PEF and pulsed OH techniques preserve the nutritional, functional, structural and sensory properties of products better than conventional extraction technologies. The electrofiltration and electro-osmotic dewatering can be very effective for the separation of bioproducts and dehydration...
Recently, the electrotechnologies based on the effects of pulsed electric fields (PEF), such as ohmic heating (OH) and DC electric field, have gain...
