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ENGLISH

Fermentation Processes Engineering In The Food Industry

124,54€ + 10% CARD

 With the advent of modern tools of molecular biology and genetic engineering and new skills in metabolic engineering and synthetic biology, fermentation technology for industrial applications has developed enormously in recent years. Reflecting these advances, Fermentation Processes Engineering in the Food Industry explores the state of the art of the engineering technology aspects of fermentation processes in diverse food sectors. The book describes the benefits of fermented foods in human health in both dairy and non-dairy products and beverages. It examines applications of microalgae in the food industry and explains the application of metabolic engineering in the production of fermented food ingredients. Exploring a host of important topics in engineering fermentation processes, the book covers topics such as: Methods and techniques for the isolation, improvement, and preservation of the microbial cultures used in the food fermentation industry The fundamentals of fermentation processes, modes of fermentation, and the principles of upstream operation Physical and chemicals factors that affect fermentation processes Different types of fermenters employed in submerged and solid-state fermentation Unitary operations for solid-liquid separation, concentration, and drying of fermented foods Instrumentation and control of industrial fermentation processes The final chapter discusses the potential application of a biorefinery concept to add value to food industry wastes and presents a case study describing an integrated project in which the concept was applied. An essential reference for all food sector professionals, this volume surveys critical trends in the food, beverage, and additive industry and explores the sustainability of these processes.
ENGLISH

Engineering Aspects Of Food Biotechnology

137,79€ + 10% CARD

 Food biotechnology's typical developments and applications have occurred in the fields of genetics and in enzyme- and cell-based biological processes, with the goal of producing and improving food ingredients and foods themselves. While these developments and applications are usually well reported in terms of the underlying science, there is a clear lack of information on the engineering aspects of such biotechnology-based food processes. Filling this gap, Engineering Aspects of Food Biotechnology provides a comprehensive review of those aspects, from the development of food processes and products to the most important unit operations implied in food biotechnological processes, also including food quality control and waste management.The book focuses on the use of biotechnology for the production of ingredients to be used in the food industry. It addresses two relevant issues-consumer's awareness of the relation between nutrition and good health and the importance of environmental sustainability in the food chain (i.e. production of polymers and in vitro meat). A chapter on the application of process analytical technology highlights the importance of this tool for satisfying the increasingly sophisticated and strict polices for quality control and monitoring of specific process phases. The book includes a detailed presentation of relevant unit operations developed to extract/purify the ingredients of biotechnological origin intended for food applications. In addition to examining the contributions of biotechnology to producing and improving food ingredients, the book provides a concise description of the role biotechnology plays in adding value to food processing by-products, including post-harvest losses, in relevant industries of the food sector. It builds a foundation for further research and development in the food processing industry.
ENGLISH

Juice Processing - Quality, Safety And Value-Added Opportunities

121,89€ + 10% CARD

 The ability to provide quality juices that contain proper vitamins and nutritional components strongly depends on the processes fruits undergo during the various stages of industrial manufacturing. New technologies have been developed to help ensure the production of quality juices without neglecting safety. Covering both new approaches to traditional issues and innovative processes, Juice Processing: Quality, Safety and Value-Added Opportunities addresses various aspects of fruit juice processing and other issues related to the use of by-products generated in this industry.The book begins with a chapter highlighting the importance of the fruit juice sector and describing the general process of fruit juice manufacturing. The text explores current trends in juice production, reviews the main superfruits, and discusses methods for using juice waste by-products, presenting citrus and grape juice as examples. The book covers assessing juice quality and authenticity, and how to evaluate fruit properties using the principles of rheology as well as examining sensory attributes. It also examines alternative techniques for improving fruit juice quality, including both thermal and nonthermal emerging technologies, their fundamentals, and their main effects on important features of fruit juices.Emphasizing product quality, safety, and nutrition, the chapter on juice packaging summarizes the materials, techniques, and technologies currently used as well as novel packaging for increasing shelf life and decreasing environmental impact. The authors address issues concerning spoiling microorganisms and biological and chemical hazards. They also examine public and private standards and regulations, which need to be reworked to keep up with today's food-related concerns.
ENGLISH

Bioreactor Technology In Food Processing

~~110,84€~~ 99,76€ 10% OFF

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 This book covers the basic and applied aspects of bioreactors, collecting and collating the information on bioreactors found scattered in the literature as reviews, research papers and book chapters. It covers what is involved in designing a bioreactor, optimizing their performance, and offering food specific applications.
ENGLISH

Advances In Sustainable Meat Technology - Engineering, Quality, And Safety

~~155,45€~~ 139,91€ 10% OFF

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 Advances in Sustainable Meat Technology: Engineering, Quality, and Safety explores the intersection of innovation and bioprocess technology in meat products and by-products, offering a comprehensive guide to the latest technological advancements that are transforming the landscape of meat technology.
ENGLISH

Advances In Sustainable Meat Technology - Engineering, Quality, And Safety

~~317,69€~~ 285,92€ 10% OFF

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 Advances in Sustainable Meat Technology: Engineering, Quality, and Safety explores the intersection of innovation and bioprocess technology in meat products and by-products, offering a comprehensive guide to the latest technological advancements that are transforming the landscape of meat technology.
ENGLISH

Insects For Human Consumption - A Safe And Sustainable Food Source

~~124,54€~~ 112,09€ 10% OFF

 Considering their growing popularity as a food source, this book examines the main nutrients and bioactive compounds present in a range of different edible insects. It is ideal for researchers, students, and professionals keen to understand the potential benefits of edible insects and how to navigate potential industry challenges.
ENGLISH

Non-Thermal Approaches In Extraction Of Bioactive Compounds From Diverse Food Sources

~~249,09€~~ 224,18€ 10% OFF

 Combining technical insight with critical analysis, this book introduces non-thermal methods of extracting the diverse array of bioactive compounds found in our foods. It will serve as a vital guide for researchers, professionals, and students interested in unlocking the potential of bioactive compounds through innovative extraction methods.
ENGLISH

Food Quality Assurance - The Engineering Approach

~~283,89€~~ 255,50€ 10% OFF

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 This book focuses on ensuring the highest standards of food quality and safety by bridging the gap between food science and food engineering. The technical engineering insights offered make it ideal for industry professionals seeking to advance their understanding of how to ensure food quality standards through practical solutions
ENGLISH

Insects For Human Consumption - A Safe And Sustainable Food Source

~~254,14€~~ 228,73€ 10% OFF

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 Considering their growing popularity as a food source, this book examines the main nutrients and bioactive compounds present in a range of different edible insects. It is ideal for researchers, students, and professionals keen to understand the potential benefits of edible insects and how to navigate potential industry challenges.
ENGLISH

Insects For Human Consumption - A Safe And Sustainable Food Source

~~127,07€~~ 114,36€ 10% OFF

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 Considering their growing popularity as a food source, this book examines the main nutrients and bioactive compounds present in a range of different edible insects. It is ideal for researchers, students, and professionals keen to understand the potential benefits of edible insects and how to navigate potential industry challenges.
ENGLISH

Non-Thermal Approaches In Extraction Of Bioactive Compounds From Diverse Food Sources

~~254,14€~~ 228,73€ 10% OFF

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 Combining technical insight with critical analysis, this book introduces non-thermal methods of extracting the diverse array of bioactive compounds found in our foods. It will serve as a vital guide for researchers, professionals, and students interested in unlocking the potential of bioactive compounds through innovative extraction methods.
ENGLISH

Innovative Technologies For Meat Processing

~~262,34€~~ 236,11€ 10% OFF

 This book offers a comprehensive guide to the latest technological breakthroughs transforming meat production. By providing an overview of the traditional methods and emerging technologies in processing meats, this book caters to professionals, researchers, policymakers, and anyone interested in the future of food technology.
Food Toxicology And Safety - Food Manufacturing Related Effects

~~283,89€~~ 255,50€ 10% OFF

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 This book combines food toxicology and food safety, linking them to several types of food processing. It addresses the gaps in how contaminants are formed at different stages of food processing, highlighting ongoing efforts related to food safety and studies how processing technologies affect food products.
ENGLISH

Enhancing Extraction Processes In The Food Industry

95,39€ + 10% CARD

 Extraction is an important operation in food engineering, enabling the recovery of valuable soluble components from raw materials. With increasing energy costs and environmental concerns, industry specialists are looking for improved techniques requiring less solvents and energy consumption. Enhancing Extraction Processes in the Food Industry is a
ENGLISH

Engineering Aspects Of Milk And Dairy Products

324,63€ + 10% CARD

 Integrating the concepts of fluid flow, unit operations, and physical chemistry, this book addresses the engineering aspects of dairy products manufacturing. It discusses food safety and preservation as well as packaging and quality control. It also details a number of analysis methods, including spectroscopy, colorimetry, and polarimetry.
ENGLISH

Innovation In Food Engineering - New Techniques And Products

371,00€ + 10% CARD

 Offers an overview of modern processing technologies. This book highlights their use to develop food products and ingredients that meet consumers increased demands for quality and safety. Each chapter in the Innovative Techniques section begins with a review of the fundamentals of the new or modified technique, its advantages, and results.
ENGLISH

Operations In Food Refrigeration

145,74€ + 10% CARD

 Offers professionals in the food industry with an overview of issues involved in heat and mass transfer in refrigeration and freezing. This title covers quality issues related to maintaining the most adequate operation conditions for a variety of processed foods.
ENGLISH

Physical Properties Of Foods - Novel Measurement Techniques And Applications

145,74€ + 10% CARD

 With higher food quality in increasing demand by consumers, there is continuous pressure on food engineers to meet market needs. One of the critical challenges is to use modern technology and knowledge to develop new processes for improving food quality. Given the global food marketplace, there is also a greater need for a means of objectively clas
ENGLISH

Emerging Technologies For Food Quality And Food Safety Evaluation

105,99€ + 10% CARD

 Introducing the technology and emerging systems for the quantitative evaluation and definite measurement of food quality and safety, this book presents a review of the concept and scope of food quality parameters such as color, texture, chemical compositions, and flavor.
ENGLISH

Advances In Fruit Processing Technologies

145,74€ + 10% CARD

 One of the main concerns of the food industry is the need for high-quality fresh fruits and fruit products with good sensory quality, long shelf life, and high nutritional value. To meet these demands, new processing technologies are under investigation and development. Advances in Fruit Processing Technologies incorporates fundamentals in food pro
ENGLISH

Extracting Bioactive Compounds For Food Products - Theory And Applications

357,75€ + 10% CARD

 The demand for functional foods and neutraceuticals is on the rise, leaving product development companies racing to improve bioactive compound extraction methods. This title details the engineering aspects of the processes used to extract bioactive compounds from their food sources.
ENGLISH

Handbook Of Food Processing - Food Preservation

278,25€ + 10% CARD

 Packed with case studies and problem calculations, Handbook of Food Processing: Food Preservation presents the information necessary to design food processing operations and goes on to describe the equipment needed to carry them out in detail. The book covers every step in the sequence of converting raw material to the final product. It also discus
ENGLISH

Advances In Deep-Fat Frying Of Foods

318,00€ + 10% CARD

 Deep fat frying is a complex engineering process that involves heat and mass transfer between a food and its frying medium. This book explains frying process by combining engineering principles with fundamentals of biochemistry. It reviews heat and mass transfer and variations found in the physical properties of food during frying.
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