Peanut Processing Characteristics and Quality Evaluation

Peanut Processing Characteristics and Quality Evaluation PDF

Author: Qiang Wang

Publisher: Springer

Published: 2017-11-14

Total Pages: 545

ISBN-13: 9811061750

DOWNLOAD EBOOK →

This book systematically covers the sensory, physical, chemical nutrition, and processing characteristics of different peanut varieties, while also providing an in-depth review of research advances in peanut processing quality. The book goes on to examine the relationship between raw materials and the qualities of peanut protein, peanut oil and other main peanut processing products. As such, it provides a valuable reference guide for research into the raw materials, change mechanisms and control technologies used in peanut processing, laying the groundwork for the development of new disciplines in “grain and oil processing quality”. It will be useful for graduate students, researchers, and management groups from multidisciplinary audiences, covering both food science & technology and public health.

Peanuts: Processing Technology and Product Development

Peanuts: Processing Technology and Product Development PDF

Author: Qiang Wang

Publisher: Academic Press

Published: 2016-05-31

Total Pages: 400

ISBN-13: 0128096314

DOWNLOAD EBOOK →

Peanuts: Processing Technology and Product Development provides an overall review of the latest peanut and peanut-related research development worldwide, including not only peanut production and processing progress, but also peanut-related product (oil, protein) production technologies, and by-products utilization technologies (peptides, polyphenol, polysaccharide, and dietary fiber). The book focuses on technology practicability, and all the technologies introduced, have been partly or fully applied. It is a valuable book and important reference for technicians and R and D persons in the peanut processing industry, and can also be used as a reference book for professional teaching and scientific research in the field of food science and engineering. Provides the latest worldwide research in the field of peanut production and processing, incorporating the author’s research findings on new product development Presents technologies that have already been partly or fully applied in the peanut industry, providing effective guidance for the processing of peanuts and their by-products Includes topics on peanut production, peanut research progress, main peanut components, raw material quality evaluation, processing and utilization of peanut products (oil, protein), and by-products (peptide, polyphenol, polysaccharide, dietary fiber)

Food Processing Waste and Utilization

Food Processing Waste and Utilization PDF

Author: Sanju Bala Dhull

Publisher: CRC Press

Published: 2022-10-24

Total Pages: 455

ISBN-13: 1000774066

DOWNLOAD EBOOK →

Because of its high Chemical Oxygen Demand (COD) and sheer volume, waste from food processing has significant potential to pollute land, water, and air. Both environmentally and economically, it is important to properly treat food processing wastes including the recovery of valuable products. Food Processing Waste and Utilization: Tackling Pollution and Enhancing Product Recovery discusses possible solutions to tackle food waste generation and its further utilization. It addresses process engineering economics, microbiology of waste recycling, biochemical and nutritional aspects of food waste processing. The book includes detailed guidance and case studies about utilization/valorization of food waste. Key Features Covers modern as well as conventional methods of food industry waste utilization Discusses possible solutions to tackle food waste generation and its further utilization Addresses socioeconomic considerations, environmental concerns and discusses regulations related to food processing waste Authors of this book are well-recognized researchers in their specific fields who have made important contributions to the knowledge of utilization of different food industry wastes at different levels. This book covers a wide range of breakthroughs in waste management, and is of value for students, research scholars, postdoctoral fellows and faculties pursuing careers in fields such as Bioprocess Technology, Food Technology, Food Science and Technology, Food Biotechnology, and Fermentation and Bioengineering.

Handbook of Research on Bioenergy and Biomaterials

Handbook of Research on Bioenergy and Biomaterials PDF

Author: Leopoldo Javier Ríos González

Publisher: CRC Press

Published: 2021-12-23

Total Pages: 736

ISBN-13: 1000210731

DOWNLOAD EBOOK →

The handbook provides an understanding of consolidated processing and biorefinery systems for the production of bio-based chemicals and value-added bioproducts from renewable sources. The chapters look at a variety of bioenergy technological advances and improvements in the energy and materials sectors that aim to lower our dependence of fossil fuels and consequently reduce greenhouse gas (GHG) emissions. The volume looks at a selection of processes for the production of energy and biomaterials, including the Fischer–Tropsch process, gasification, pyrolysis, combustion, fermentation from renewable sources (such as, plants, animals and their byproducts), and others. Applications that are explored include transportation fuels, biodiesel production, wastewater treatment, edible packaging, bioplastics, physical rehabilitation, tissue engineering, biomedical applications, thermal insulation, industrial value compounds, and more. All of the topics covered in this publication address consolidated processes that play a pivotal role in the production of bioenergy and biomaterials because these processes require fewer unitary operations needed in the process, leading to a more direct method of production. This type of production system contributes to decreasing negative effects on the environment, lowering costs, saving energy and time, and improving profitability and efficiency. This volume will be valuable for the industrial sector, for researchers and scientists, as well as for faculty and advanced students.

Customer Service Management in Africa

Customer Service Management in Africa PDF

Author: Robert Ebo Hinson

Publisher: CRC Press

Published: 2020-05-07

Total Pages: 454

ISBN-13: 0429631944

DOWNLOAD EBOOK →

Customer Service Management in Africa: A Strategic and Operational Perspective (978-0-367-14337-4, K410515) "Customer Service is Changing!" The message of 34 authors featured in Customer Service Management in Africa: A Strategic and Operational Perspective is clear: Today’s consumers are no longer ‘passive audiences’ but ‘active players’ that engage with businesses at each stage of product or service design and delivery systems. Consumer demands and expectations are also increasingly being dictated by changing personal preferences, enhanced access to information and expanding digital reality. The customer service principles – strategic and operational – advocated by these authors are universal, but particularly compelling as they apply to Africa’s unique and dynamic operating environment. In recognition of the importance of excellent customer service, this comprehensive and well-timed book provides an essential guide on the increasing role of the customer to business success. This book discusses the management and delivery of customer service under seven broad themes: Customer Service as Shared Value, Customer Service Strategy, Customer Service Systems, Customer Service Style, Customer Service Culture, Customer Service Skills and Customer Experience – Advancing Customer Service in Africa. Central questions posed and addressed include: What is the new definition of customer service management? How should organisations position themselves to create value for customers and stakeholders? How should employees project themselves to align with customer service promises made by their organisations? Overall, this book provides strategic and operational insights into effective customer service management in Africa. The customer service management concepts, roles and practices outlined, particularly as they apply to the African context, make it an important addition to scholars’ or practitioners’ reference works.

Oil and Oilseed Processing

Oil and Oilseed Processing PDF

Author: Tomás Lafarga

Publisher: John Wiley & Sons

Published: 2021-04-08

Total Pages: 304

ISBN-13: 1119575265

DOWNLOAD EBOOK →

Oil and Oilseed Processing The latest information available on oil and oilseed processing Oil and Oilseed Processing offers a comprehensive text that explores both the conventional and novel “green” extraction methods used to extract oils from seeds. The authors—noted experts on the topic—examine the positive aspects of operations in processing oil and oilseeds and present the processing concepts, principles, effects on quality, as well as the stability characteristics, limitations, and challenges. Due to the economic implications associated with the overproduction of seed oils, the book includes pertinent information on vegetable and animal-derived oils for industrial applications. The authors also explore recent applications and future perspectives for vegetable and animal oils use in the food and non-food industry. Safety concerns regarding oil and oilseed processing and waste valorisation are also covered in-depth. This important guide: Explores the traditional and new extraction methods used to extract oils from seeds Contains the most up-to-date insight into oil and oilseed processing Focuses on the areas of oil processing, safety, quality, and nutritional evaluation Written for food scientists and professional food technologists, Oil and Oilseed Processing is the only book on the market that contains the most recent information on all aspects of oil and oilseed processing.

Improving the Safety and Quality of Nuts

Improving the Safety and Quality of Nuts PDF

Author: Linda J Harris

Publisher: Elsevier

Published: 2013-10-31

Total Pages: 432

ISBN-13: 0857097482

DOWNLOAD EBOOK →

As tree nuts and peanuts become increasingly recognised for their health-promoting properties, the provision of safe, high quality nuts is a growing concern. Improving the safety and quality of nuts reviews key aspects of nut safety and quality management. Part one explores production and processing practices and their influence on nut contaminants. Chapters discuss agricultural practices to reduce microbial contamination of nuts, pest control in postharvest nuts, and the impact of nut postharvest handling, de-shelling, drying and storage on quality. Further chapters review the validation of processes for reducing the microbial load on nuts and integrating Hazard Analysis Critical Control Point (HACCP) and Statistical Process Control (SPC) for safer nut processing. Chapters in part two focus on improving nut quality and safety and highlight oxidative rancidity in nuts, the impact of roasting on nut quality, and advances in automated nut sorting. Final chapters explore the safety and quality of a variety of nuts including almonds, macadamia nuts, pecans, peanuts, pistachios and walnuts. Improving the safety and quality of nuts is a comprehensive resource for food safety, product development and QA professionals using nuts in foods, those involved in nut growing, nut handling and nut processing, and researchers in food science and horticulture departments interested in the area. Reviews key aspects of nut safety and quality management and addresses the influences of production and processing practices on nut safety Analyses particular nut contaminants, safety management in nut processing and significant nut quality issues, such as oxidative rancidity Places focus on quality and safety in the production and processing of selected types of nuts

Lanterna Rally - Theme by Grace Themes