Advances in Food Science and Technology, Volume 1

Advances in Food Science and Technology, Volume 1 PDF

Author: Visakh P. M.

Publisher: John Wiley & Sons

Published: 2013-03-04

Total Pages: 336

ISBN-13: 1118121023

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Written in a systematic and comprehensive manner, the book reports recent advances in the development of food science and technology areas. Advances in Food Science and Technology discusses many of the recent technical research accomplishments in the areas of food science and technology, such as food security as a global issue, food chemistry, frozen food and technology, as well as state-of-the-art developments concerning food production, properties, quality, trace element speciation, nanotechnology, and bionanocomposites for food packing applications. Specifically, this important book details: New innovative methods for food formulations and novel nanotechnology applications such as food packaging, enhanced barrier, active packaging, and intelligent packaging Freezing methods and equipment such as freezing by contact with cold air, cold liquid, and cold surfaces, cryogenic freezing, and a combination of freezing methods Chemical and functional properties of food components Bionanocomposites for natural food packing and natural biopolymer-based films such as polysaccharide films and protein films Regulatory aspects of food ingredients in the United States with the focus on the safety of enzyme preparations used in food

Progress in Food Science and Technology

Progress in Food Science and Technology PDF

Author: Anthony J. Greco

Publisher: Nova Science Pub Incorporated

Published: 2012-01-27

Total Pages: 300

ISBN-13: 9781611223149

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This book reviews research on new developments in all areas of food science and technology. Topics discussed herein include the role of the processing industry for food security in India; the characteristics and utilisation of black rice; the formation of flavours and off-flavours in legumes; legumes as cover crops and their effects on weed populations and crop productivity; optimising barley grain use by dairy cows; and enhanced production of B-carotene and L-asparginase from a tribal food alga.

Understanding Food Science and Technology

Understanding Food Science and Technology PDF

Author: Peter S. Murano

Publisher: Cengage Learning

Published: 2003

Total Pages: 0

ISBN-13: 9780534544867

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A comprehensive introductory level text that provides thorough up to date coverage of a broad range of topics in food science and technology.

Advances in Food Science and Technology, Volume 1

Advances in Food Science and Technology, Volume 1 PDF

Author: Visakh P. M.

Publisher: Wiley-Scrivener

Published: 2013-03-04

Total Pages: 0

ISBN-13: 9781118121023

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Written in a systematic and comprehensive manner, the book reports recent advances in the development of food science and technology areas. Advances in Food Science and Technology discusses many of the recent technical research accomplishments in the areas of food science and technology, such as food security as a global issue, food chemistry, frozen food and technology, as well as state-of-the-art developments concerning food production, properties, quality, trace element speciation, nanotechnology, and bionanocomposites for food packing applications. Specifically, this important book details: New innovative methods for food formulations and novel nanotechnology applications such as food packaging, enhanced barrier, active packaging, and intelligent packaging Freezing methods and equipment such as freezing by contact with cold air, cold liquid, and cold surfaces, cryogenic freezing, and a combination of freezing methods Chemical and functional properties of food components Bionanocomposites for natural food packing and natural biopolymer-based films such as polysaccharide films and protein films Regulatory aspects of food ingredients in the United States with the focus on the safety of enzyme preparations used in food

Food Science and Technology

Food Science and Technology PDF

Author: Oluwatosin Ademola Ijabadeniyi

Publisher: Walter de Gruyter GmbH & Co KG

Published: 2020-12-07

Total Pages: 356

ISBN-13: 3110667576

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Food Science and Technology: Trends and Future Prospects presents different aspects of food science i.e., food microbiology, food chemistry, nutrition, process engineering that should be applied for selection, preservation, processing, packaging, and distribution of quality food. The authors focus on the fundamental aspects of food and also highlight emerging technology and innovations that are changing the food industry. The chapters are written by leading researchers, lecturers, and experts in food chemistry, food microbiology, biotechnology, nutrition, and management. This book is valuable for researchers and students in food science and technology and it is also useful for food industry professionals, food entrepreneurs, and farmers.

Handbook of Food Science and Technology 1

Handbook of Food Science and Technology 1 PDF

Author: Romain Jeantet

Publisher: John Wiley & Sons

Published: 2016-02-23

Total Pages: 272

ISBN-13: 1848219326

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This book serves as a general introduction to food science and technology, based on the academic courses presented by the authors as well as their personal research experiences. The authors' main focus is on the biological and physical-chemical stabilization of food, and the quality assessment control methods and normative aspects of the subsequent processes. Presented across three parts, the authors offer a detailed account of the scientific basis and technological knowledge needed to understand agro-food transformation. From biological analyses and process engineering, through to the development of food products and biochemical and microbiological changes, the different parts cover all aspects of the control of food quality.

Global Issues in Food Science and Technology

Global Issues in Food Science and Technology PDF

Author: Gustavo V. Barbosa-Canovas

Publisher: Academic Press

Published: 2009-07-22

Total Pages: 520

ISBN-13: 9780080920818

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A selected compilation of writings by IUFoST organization supporters, Global Themes in Food Science and Technology were those identified as representing the most important and relevant subjects facing food scientists and technologists today. Chosen by an international editorial board, these subjects offer insights into current research and developments and were selected to stimulate additional interest and work in these key areas. The International Union of Food Science and Technology (IUFoST) is a country-membership organization is the sole global food science and technology organization. It is a voluntary, non-profit association of national food science organizations linking the world's best food scientists and technologists. The goals of their work include the international exchange of scientific and technical information, support of international food science and technology progress, the stimulation of appropriate education and training in these areas, and the fostering of professionalism and professional organization within the food science and technology community. *The latest insights into the topics of greatest concern to today's food science and technology professionals *Written by an international group of academic and professional peers, based on select presentations at IUFoST meeting

Food Science and Technology

Food Science and Technology PDF

Author: Geoffrey Campbell-Platt

Publisher: John Wiley & Sons

Published: 2011-08-26

Total Pages: 799

ISBN-13: 1444357824

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This brand new comprehensive text and reference book is designed to cover all the essential elements of food science and technology, including all core aspects of major food science and technology degree programs being taught worldwide. Food Science and Technology, supported by the International Union of Food Science and Technology comprises 21 chapters, carefully written in a user-friendly style by 30 eminent industry experts, teachers and researchers from across the world. All authors are recognised experts in their respective fields, and together represent some of the world’s leading universities and international food science and technology organisations. Expertly drawn together, produced and edited, Food Science and Technology provides the following: Coverage of all the elements of food science and technology degree programs internationally Essential information for all professionals in the food industry worldwide Chapters written by authoritative, internationally respected contributing authors A must-have reference book for libraries in every university, food science and technology research institute, and food company globally Additional resources published on the book's web site: www.wiley.com/go/campbellplatt About IUFoST The International Union of Food Science and Technology (IUFoST) is a country-membership organisation representing some 65 member countries, and around 200,000 food scientists and technologists worldwide. IUFoST is the global voice of food science and technology, dedicated to promoting the sharing of knowledge and good practice in food science and technology internationally. IUFoST organises World Congresses of Food Science and Technology, and has established the International Academy of Food Science and Technology (IAFoST) to which eminent food scientists can be elected by peer review. For further information about IUFoST and its activities, visit: www.iufost.org

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