Innovation in Food Engineering: New Techniques and Products: Contemporary Food Engineering
Editat de Claudio P. Ribeiro, Maria Laura Passosen Limba Engleză Hardback – dec 2009
This book provides a comprehensive overview of modern processing technologies and their use to develop new or improved food products and ingredients that meet consumers increased demands for quality and safety. Each chapter in the Innovative Techniques section begins with a critical review of the fundamentals of the new or modified technique, its advantages, and relevant results. They include a description of the actual industrial scenario where the technique can be applied, emphasizing benefits and economical relevance of this sector. The chapters in the New Materials, Products, and Additives section identify the potential of the new or modified product, discuss its production route, and compare it with traditional alternatives.
While there are many books available on both topics, this is one of the first to cover processing technologies and their use to produce new and improved food products. Written by internationally recognized experts and pioneers and comprehensive in scope, the text highlights promising techniques and remaining challenges. In the constantly changing global marketplace, keeping up with new developments is important—keeping ahead of them is essential. This book keeps you up to date on the latest technology and paves the way for future developments.
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Specificații
ISBN-13: 9781420086065
ISBN-10: 1420086065
Pagini: 747
Ilustrații: 174 b/w images, 55 tables and 93 Equations
Dimensiuni: 155 x 236 x 41 mm
Greutate: 1.16 kg
Ediția:New.
Editura: CRC Press
Seria Contemporary Food Engineering
ISBN-10: 1420086065
Pagini: 747
Ilustrații: 174 b/w images, 55 tables and 93 Equations
Dimensiuni: 155 x 236 x 41 mm
Greutate: 1.16 kg
Ediția:New.
Editura: CRC Press
Seria Contemporary Food Engineering
Public țintă
Food product developers and food processing engineers. Quality control and safety managers in food processing and food manufacturing operations. USDA and FDA regulatory personnel.Cuprins
Innovative Techniques
Opportunities and Challenges in Nonthermal Processing ofFoods, N.K. Rastogi
Trends in Breadmaking: Low andSubzero, C.M. Rosell
Biotechnological Tools to Produce Natural Flavors and Methodsto Authenticate Their Origin, E.Brenna, G. Fronza, C. Fuganti, F.G. Gatti, and S. Serra Application of Solid-State Fermentation to FoodIndustry, M.A. Longo and M.Á.Sanromán
Membrane Processing for the Recovery of BioactiveCompounds in Agro-Industries, S.Velizarov and J.G. Crespo
Recent Advances in Fruit-Juice ConcentrationTechnology, C.P. Ribeiro Jr., P.L.C. Lage, andC. P. Borges
Encapsulation Technologies for Modifying FoodPerformance, M. Inês Ré,M.H.A. Santana, and M.A. d’Ávila
Perspectives of Fluidized Bed Coating in the FoodIndustry, F. Depypere, J.G. Pieters, andK. Dewettinck
Spray Drying and Its Application in Food Processing, H.L.Xin and A.S. Mujumdar
Superheated-Steam Drying Applied in Food Engineering,S. Prachayawarakorn and S. Soponronnarit
Drying of Tropical Fruit Pulps: An AlternativeSpouted-Bed Process, M. de FátimaMedeiros, J.S. Souza, O.L.S. Alsina, and S.C.S. Rocha
Application of Hybrid Technology Using Microwaves forDrying and Extraction, U.S. Shivhare, V.Orsat, and G.S. Vijaya Raghavan
Vacuum Frying Technology, L.P. Fan, M.Zhang, and A.S. Mujumdar
Aseptic Packaging of Food—Basic Principlesand New Developments Concerning Decontamination Methods forPackaging Materials, P. Muranyi, J. Wunderlich, and O. Franken
Controlled and Modified Atmosphere Packaging of FoodProducts, D. O’Beirne
Latest Developments and Future Trends in FoodPackaging and Biopackaging, J.M. Lagaron andA. López-Rubio
New Materials, Products, and Additives
Biodegradable Films Based on Biopolymers for FoodIndustries, A.C. de Souza, C.Ditchfield, and C.C. Tadini
Goat Milk Powder Production in SmallAgro-Cooperatives, U.K.L. Medeiros, M. deFátima Medeiros, and M.L. Passos
Meat Products as Functional Foods, J.Fernández López and J.A.Pérez Alvarez
Probiotics and Prebiotics in Fermented DairyProducts, G. Vinderola, C. González de losReyes-Gavilán,and J. Reinheimer
Uses of Whole Cereals and Cereal Components for theDevelopment of Functional Foods, D.Charalampopoulos, S.S. Pandiella, and C. Webb
Advances in Development of Fat Replacersand Low-Fat Products, J.R. Daniel
Biosurfactants as Emerging Additives in FoodProcessing, D.M. Guimarães Freire, L. Vieira deAraújo, F.de Araujo Kronemberger, and M. Nitschke
Index
Opportunities and Challenges in Nonthermal Processing ofFoods, N.K. Rastogi
Trends in Breadmaking: Low andSubzero, C.M. Rosell
Biotechnological Tools to Produce Natural Flavors and Methodsto Authenticate Their Origin, E.Brenna, G. Fronza, C. Fuganti, F.G. Gatti, and S. Serra Application of Solid-State Fermentation to FoodIndustry, M.A. Longo and M.Á.Sanromán
Membrane Processing for the Recovery of BioactiveCompounds in Agro-Industries, S.Velizarov and J.G. Crespo
Recent Advances in Fruit-Juice ConcentrationTechnology, C.P. Ribeiro Jr., P.L.C. Lage, andC. P. Borges
Encapsulation Technologies for Modifying FoodPerformance, M. Inês Ré,M.H.A. Santana, and M.A. d’Ávila
Perspectives of Fluidized Bed Coating in the FoodIndustry, F. Depypere, J.G. Pieters, andK. Dewettinck
Spray Drying and Its Application in Food Processing, H.L.Xin and A.S. Mujumdar
Superheated-Steam Drying Applied in Food Engineering,S. Prachayawarakorn and S. Soponronnarit
Drying of Tropical Fruit Pulps: An AlternativeSpouted-Bed Process, M. de FátimaMedeiros, J.S. Souza, O.L.S. Alsina, and S.C.S. Rocha
Application of Hybrid Technology Using Microwaves forDrying and Extraction, U.S. Shivhare, V.Orsat, and G.S. Vijaya Raghavan
Vacuum Frying Technology, L.P. Fan, M.Zhang, and A.S. Mujumdar
Aseptic Packaging of Food—Basic Principlesand New Developments Concerning Decontamination Methods forPackaging Materials, P. Muranyi, J. Wunderlich, and O. Franken
Controlled and Modified Atmosphere Packaging of FoodProducts, D. O’Beirne
Latest Developments and Future Trends in FoodPackaging and Biopackaging, J.M. Lagaron andA. López-Rubio
New Materials, Products, and Additives
Biodegradable Films Based on Biopolymers for FoodIndustries, A.C. de Souza, C.Ditchfield, and C.C. Tadini
Goat Milk Powder Production in SmallAgro-Cooperatives, U.K.L. Medeiros, M. deFátima Medeiros, and M.L. Passos
Meat Products as Functional Foods, J.Fernández López and J.A.Pérez Alvarez
Probiotics and Prebiotics in Fermented DairyProducts, G. Vinderola, C. González de losReyes-Gavilán,and J. Reinheimer
Uses of Whole Cereals and Cereal Components for theDevelopment of Functional Foods, D.Charalampopoulos, S.S. Pandiella, and C. Webb
Advances in Development of Fat Replacersand Low-Fat Products, J.R. Daniel
Biosurfactants as Emerging Additives in FoodProcessing, D.M. Guimarães Freire, L. Vieira deAraújo, F.de Araujo Kronemberger, and M. Nitschke
Index