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Serie: Contemporary food engineering
GebondenEngels9781032869261
22-7-2025
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. Meer
GebondenEngels9781032777535
15-4-2026
Combining technical insight with critical analysis, this book introduces non-thermal methods of extracting the diverse array of bioactive compounds found in our foods. Meer
PaperbackEngels9781032778617
20-4-2026
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. Meer
PaperbackEngels9781138199026
17-10-2016
Many factors are relevant in making the proper choice of food packaging material, including those related to shelf life and biodegradability. To meet these demands, new processing and preservation techniques have arisen, most notably modified atmosphere packaging (MAP) and active packaging (AP). Meer
PaperbackEngels9781138199132
12-10-2016
Even though the perception of food quality may depend on its hedonic and often subjective attributes, it is essential to quantitatively evaluate its quality and safety. Meer
PaperbackEngels9781138198487
26-10-2016
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. Meer
PaperbackEngels9781138198678
27-10-2016
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. Meer
PaperbackEngels9781138199637
16-11-2016
Thermal processing remains one of the most important processes in the food industry. Now in its second edition, Thermal Food Processing: New Technologies and Quality Issues continues to explore the latest developments in the field. Meer
PaperbackEngels9781138199736
16-11-2016
Cereal food engineering has become increasingly important in the food industry over the years, as it plays a key role in developing new food products and improved manufacturing processes. Meer
PaperbackEngels9781138199767
23-10-2017
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. Meer
PaperbackEngels9781138033740
19-10-2016
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. Meer
GebondenEngels9781032687872
21-8-2025
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. Meer
GebondenEngels9781032784953
20-4-2026
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. Meer
GebondenEngels9781138037304
9-8-2019
Nanotechnology can be used to address challenges faced by the food and bioprocessing industries for developing and implementing improved or novel systems that can produce safer, nutritious, healthier, sustainable, and environmental-friendly food products. Meer
PaperbackEngels9781138199453
16-11-2016
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. Meer
PaperbackEngels9781138116009
22-5-2017
This book details the latest developments in sensing technology and its application in food industry. It explores the opportunities created by the chemical and biosensing technology and improvements performed in recent years for better food quality, better food safety, better food processing and control, and better input for food industry. Meer
GebondenEngels9781138585614
4-11-2019
To ensure food quality and safety food, professionals need a knowledge of food composition and characteristics. The analysis of food product is required for quality management throughout the developmental process including the raw materials and ingredients, but food analysis adds processing cost for food industry and consumes time for government agencies. Meer
PaperbackEngels9781138199125
12-10-2016
A fresh view of the state-of-the-art, Advances in Food Extrusion Technology focuses on extruder selection, extrudate development, quality parameters, and troubleshooting in the 21st century extrusion process. Meer
PaperbackEngels9781138198920
12-10-2016
The final quality of a food product is impacted heavily by preservation technologies, such as chilling, freezing, and freeze-drying, as well as the numerous pretreatments that are routinely applied to foods. Meer
PaperbackEngels9781138199330
16-11-2016
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. Meer