Osmotic Dehydration and Vacuum Impregnation

Pedro Fito, "Osmotic Dehydration and Vacuum Impregnation: Applications in Food Industries"
ISBN: 1587160439 | edition 2001 | PDF | 247 pages | 12 mb

This volume in the Food Preservation Technology Series presents the latest developments in the application of two solid-liquid operations, Osmotic Dehydration (OD) and Vacuum Impregnation (VI), to the food industry. An international group of experts report on the improvement of osmotic processes at atmospheric pressure for fruits and vegetables, current applications of vacuum impregnation and osmotic dehydration processes and their industrial significance for fruits and vegetables, and applications of atmospheric and vacuum salting treatments for cheese, fish, and meat processes.

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Food Biochemistry and Food Processing

Food Biochemistry and Food Processing, 2nd edition By Benjamin K. Simpson
2012 | 912 Pages | ISBN: 081380874X | PDF | 12 MB

The biochemistry of food is the foundation on which the research and development advances in food biotechnology are built.
In Food Biochemistry and Food Processing, second edition, the editors have brought together more than fifty acclaimed academicians and industry professionals from around the world to create this fully revised and updated edition. This book is an indispensable reference and text on food biochemistry and the ever increasing developments in the biotechnology of food processing.
Beginning with sections on the essential principles of food biochemistry, enzymology, and food processing, the book then takes the reader on commodity-by-commodity discussions of biochemistry of raw materials and product processing. Chapters in this second edition have been revised to include safety considerations and the chemical changes induced by processing in the biomolecules of the selected foodstuffs. This edition also includes a new section on health and functional foods, as well as ten new chapters including those on thermally and minimally processed foods, separation technology in food processing, and food allergens.
Food Biochemistry and Food Processing, second edition fully develops and explains the biochemical aspects of food processing, and brings together timely and relevant topics in food science and technology in one package. This book is an invaluable reference tool for professional food scientists, researchers and technologists in the food industry, as well as faculty and students in food science, food technology and food engineering programs.

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Introduction to Nutrition and Metabolism, 4th Edition

Introduction to Nutrition and Metabolism, 4th Edition

2007 | ISBN: 1420043129 | 440 pages | PDF | 8 MB

Extensively revised and updated to reflect our current understanding of nutritional and dietary requirements, Introduction to Nutrition and Metabolism, Fourth Edition includes new information examining the role of nutrition in common chronic diseases.

Retaining the wealth of detailed information delivered in the accessible manner of its predecessors, this fourth edition continues to provide a clear introduction to the principles of nutrition and metabolism, the interactions between diet and health, and the scientific basis for dietary goals and recommendations. The author uses concise, authoritative language to emphasize and describe the underlying biochemistry that is essential to an understanding of nutrient function and the ability to evaluate and interpret future advances in nutrition science. With clear and simple diagrams, the text explores the physiological need for food and describes the metabolic pathways, their integration and control, and the biochemical basis of their nutritional and physiological importance. It covers digestion and absorption and the metabolic roles of ATP, enzymes, and coenzymes. Describing the functional utilization of protein, fats, and carbohydrates, the book discusses macronutrients in terms of energy yield, energy balance, and reserves. It also covers the endocrinology of metabolic control and the biochemistry of vitamins and minerals.

Examining nutritional biochemistry and the role of diet in heath and disease, Introduction to Nutrition and Metabolism, Fourth Edition provides the scientific basis from which to make prudent and healthy dietary recommendations.

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Principles of Food Chemistry

Principles of Food Chemistry (Food Science Texts Series) by John M.de Man 
Publisher: Springer | 3rd edition (February 1, 1999) | ISBN: 083421234X | Pages: 520 | PDF | 18.72 MB

The new edition contains a complete overview of the chemical and physical properties of the major and minor food components and their changes during processing, handling and storage. Food chapters cover water, lipids, carbohydrates, protein, minerals, vitamins and enzymes. Also covered are color, flavor and texture, as well as additives and contaminants. A new chapter discusses the bases of regulatory control of food composition and quality. Full of illustrations and tables, each chapter also contains a bibliography, providing readers with quick access to the relevant literature. An Instructor's manual is available to adopting professors. 

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Handbook of Milk Composition

Handbook of Milk Composition
Academic Press | October 24, 1995 | ISBN-10: 0123844304 | 919 pages | PDF | 13.5 Mb

This informative treatise offers a concise collection of existing, expert data summarizing the composition of milk. The Handbook of Milk Composition summarizes current information on all aspects of human and bovine milk, including: sampling, storage, composition, as well as specific chapters on major and minor components such as protein, carbohydrates, lipids, electrolytes, minerals, vitamins and hormones. The book also features comprehensive coverage of compartmentation, host-defense components, factors affecting composition, composition of commercial formulas, and contaminants.

* Reliable data on the composition of human and bovine milks.
* Discusses the many factors affecting composition.
* Composition tables make up 25-30% of the total book.
* Problems concerning sampling and analysis are described.
* Should appeal equally to industry and academia.
* Also of interest to developing countries in need of information on infant nutrition and agricultural development

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Innovative Food Processing Technologies: Advances in Multiphysics Simulation

Innovative Food Processing Technologies: Advances in Multiphysics Simulation
Wil ey | 2011 | ISBN: 0813817544 | 448 pages | PDF | 82 MB

In recent years, a number of innovative (also referred to as “emerging” or “novel”) food processing technologies have been developed with the aim of improving or replacing conventional technologies by utilizing additional or alternative physics phenomena such as high hydrostatic pressure, electric and electromagnetic fields, and acoustic pressure waves.

These technologies can potentially deliver higher-quality food products and improve the safety and quality of conventional foods through milder processing. Computational Fluid Dynamics (CFD) is already established as a tool for characterizing, improving, and optimizing traditional food processing technologies. Innovative technologies, however, provide greater complexity and challenges for modelers because of the additional concurrent and interacting Multiphysics phenomena.

This book examines how Multiphysics modeling – that is, the simulation of the entire process comprising the equipment, varying process conditions and the thermophysical properties of the food to be treated – can be applied in the development, optimization and scale-up of innovative food processing technologies. An overview of the most recent research demonstrates how Multiphysics models can aid in improving process efficiency, assessing and solving the issues in the scale up of the process, and provide insights on product safety and quality in any location throughout a unit process.

Technologies covered include: High Pressure Processing, High Pressure Thermal Sterilization, Microwave, Ultrasound, Ultraviolet, and Pulsed Electric Field Processing, as well as Continuous Chromatographic Separation. A wide range of applications in liquid and solid foods, comprising low or reduced temperature pasteurization and sterilization in batch and continuously operating systems are showcased. The book is directed at food and process engineers, food technologists, equipment designers, and research and development personnel including microbiologists, both in industry and academia. Innovative Food Processing Technologies: Advances in Multiphysics Simulation extensively describes the importance and the methods for applying Multiphysics modeling for the design, development, and application of these technologies.

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Encyclopaedia of Food Science, Food Technology and Nutrition

Encyclopaedia of Food Science, Food Technology and Nutrition

Publisher: Academic Press; 2 edition (May 28, 2003) | ISBN: 012227055X | Pages: 6000 | PDF | 85.54 MB

The Encyclopedia of Food Sciences and Nutrition, Second Edition is an extensively revised, expanded and updated version of the successful eight-volume Encyclopedia of Food Science, Food Technology and Nutrition (1993). Comprising ten volumes, this new edition provides a comprehensive coverage of the fields of food science, food technology, and nutrition. Every article is thorough in its coverage, the writing is succinct and straightforward, and the work presents the reader with the best available summary and conclusions on each topic. Easy to use, meticulously organized, and written from a truly international perspective, the Encyclopedia is an invaluable reference tool. An essential item on the bookshelf for every scientist or writer working in the fields of food and nutrition.

* Contains over 1,000 articles covering all areas of food science and nutrition
* Edited and written by a distinguished international group of editors and contributors
* Includes 'Further Reading' lists at the end of each article
* A complete subject index contained in one volume
* Extensive cross-referencing
* Many figures and tables illustrate the text, with a color plate section in each volume 

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