Food Industry & Science 55

A number of food engineering operations, in which heat is not used as a preserving factor, have been employed and are applied for preparation (cleaning, sorting, etc.), conversion (milling, agglomer……続きを見る

This first volume of the Trilogy of Traditional Foods, part of the ISEKI Food Series, covers general and consumer aspects of traditional foods. It offers numerous recipes of traditional foods from a……続きを見る

This comprehensive, edited book explores carotenoids and their important functional roles in yeast, bacteria and plants and a profound exposition on the structures of carotenoid molecules, focusing ……続きを見る

This volume of the Trilogy of Traditional Foods, part of the ISEKI Food Series, describes important aspects of the production of foods and beverages from all over the globe. The intention of this vo……続きを見る

The volume presents existing and novel management approaches that are in use or have a great potential to be used to maintain the postharvest quality of fresh produce in terms of microbiological saf……続きを見る

This book provides an introduction to biosurfactants produced by lactic acid bacteria, presenting a detailed compilation of their functional properties and structural composition. Microbial surfacta……続きを見る

Zoonosen sind Krankheiten bzw. Infektionen, die auf natürlichem Weg direkt oder indirekt zwischen Menschen und Tieren übertragen werden können. Als Zoonoseerreger kommen Viren, Bakterien, Pilze, Par……続きを見る

This is the first book on the market that explores the importance of curcumin for the treatment of neurological disorders. It has been estimated that 35.6 million people globally had dementia in 201……続きを見る

This text finally collects all the introductory aspects of beer brewing science into one place for undergraduate brewing science courses. This expansive and detailed work is written in conversationa……続きを見る

Second comprehensive volume focuses on anti-inflammatory nutraceuticals and their role in prevention and therapy of various chronic diseases. Food and drug administration (FDA) approved drugs such a……続きを見る

This book examines the whole range of modern packaging options. It covers edible packaging based on carbohydrates, proteins, antioxidative and antimicrobial packaging, and the chemistry of food and ……続きを見る

Consumer Science and Strategic Marketing: Case Studies in the Traditional Food Sector aims to close the gap between academic researchers and industry professionals through real world scenarios and f……続きを見る

Analizar los procedimientos de elaboración industrial de productos vegetales, relacionando las operaciones básicas de elaboración, los productos de entrada y salida, la maquinaria y equipos empleado……続きを見る

Describir las características físico-químicas y microbiológicas de los helados. Analizar los procedimientos de elaboración de helados, relacionando las operaciones necesarias, los productos de entra……続きを見る

Relacionar las condiciones de llegada y salida de las mercancías y productos vegetales respecto a su composición, cantidad, estado físico y sanitario, medios de protección y tipo de transporte emple……続きを見る

Identificar los diferentes servicios auxiliares de una industria láctea necesarios para la aplicación de los tratamientos previos a la leche. Analizar a fondo las distintas operaciones que tienen lu……続きを見る

Asociar las tareas de envasado con el proceso de producción, analizando la importancia del envase con respecto al producto y consumidor final. Caracterizar los materiales y los envases para el envas……続きを見る

Describir las características físico-químicas y microbiológicas de la mantequilla y productos similares. Analizar los procedimientos de elaboración de mantequilla relacionando las operaciones necesa……続きを見る

Caracterizar la leche, otras materias lácteas, y productos auxiliares utilizados en la elaboración de productos lácteos. Determinar las condiciones higiénico-sanitarias que deben reunir las instalac……続きを見る

Analizar los tratamientos de pasteurización y esterilización para conservas vegetales y zumos. Analizar los procedimientos de aplicación de frío industrial y efectuar la refrigeración, congelación y……続きを見る

A 2018 Choice Outstanding Academic Title The whole story behind what's in the food on our plate. Long before there was the ready meal, humans processed food to preserve it and make it safe. From fir……続きを見る

This book explains the current and traditional fish smoking and drying practices in terms of the basic underlying principles of biochemistry and food technology. Readers will soon become aware of th……続きを見る

FROM THE PREFACE The purpose of this laboratory manual is to facilitate the understanding of the most relevant unit operations in food engineering. The first chapter presents information on how to a……続きを見る

Highlights and examines the growing convergence between the food and agricultural industriesーthe technological, environmental, and consumer-related drivers of this change, and the potential outcome……続きを見る

With contributions from a broad range of leading professors and scientists, this volume focuses on new areas of processing technologies in foods and plants to help meet the increasing food demand of……続きを見る

Probiotic Dairy Products, 2nd Edition The updated guide to the most current research and developments in probiotic dairy products The thoroughly revised and updated second edition of Probiotic Dairy……続きを見る

Proteins in Food Processing, Second Edition, reviews how proteins may be used to enhance the nutritional, textural and other qualities of food products. After two introductory chapters, the book dis……続きを見る

Meat Analogs: Challenges and Perspectives provides an overview on the subject that is followed by an inventory of research perspectives to highlight the importance of issues and research relating to……続きを見る

Global Cheesemaking Technology: Cheese Quality and Characteristics reviews cheesemaking practices, and describes cheeses and the processes from which they are manufactured. In addition, the book exa……続きを見る

Engineering Interventions in Agricultural Processing presents recent advanced research on biological engineering, bioprocessing technologies, and their applications in agricultural food processing, ……続きを見る