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Microstructural Principles of Food Processing and Engineering

1999-09-30 Cooking
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Release : 1999-09-30
Genre : Cooking
Kind : eBook
Book Rating : 565/5 ( reviews)

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Book Synopsis Microstructural Principles of Food Processing and Engineering by : José Miguel Aguilera

Download or read book Microstructural Principles of Food Processing and Engineering written by José Miguel Aguilera. This book was released on 1999-09-30. Available in PDF, EPUB and Kindle. Book excerpt: An Aspen Food Engineering Series Book. This new edition provides a comprehensive reference on food microstructure, emphasizing its interdisciplinary nature, rooted in the scientific principles of food materials science and physical chemistry. The book details the techniques available to study food microstructure, examines the microstructure of basic food components and its relation to quality, and explores how microstructure is affected by specific unit operations in food process engineering. Descriptions of a number of food-related applications provide a better understanding of the complexities of the microstructural approach to food processing. Color plates.

Microstructural Principles of Food Processing & Engineering

1990 Technology & Engineering
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Release : 1990
Genre : Technology & Engineering
Kind : eBook
Book Rating : 214/5 ( reviews)

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Book Synopsis Microstructural Principles of Food Processing & Engineering by : José Miguel Aguilera

Download or read book Microstructural Principles of Food Processing & Engineering written by José Miguel Aguilera. This book was released on 1990. Available in PDF, EPUB and Kindle. Book excerpt:

Fruit Manufacturing

2006-11-28 Technology & Engineering
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Release : 2006-11-28
Genre : Technology & Engineering
Kind : eBook
Book Rating : 161/5 ( reviews)

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Book Synopsis Fruit Manufacturing by : Jorge E. Lozano

Download or read book Fruit Manufacturing written by Jorge E. Lozano. This book was released on 2006-11-28. Available in PDF, EPUB and Kindle. Book excerpt: Emphasizing the products rather than the processes this is the first book to encompass quality changes during processing and storage of fruit in the food industry. It presents the influence on a fruit product’s quality in relation to the different processing methods, from freezing to high temperature techniques. It also discusses the origin of deterioration, kinetics of negative reactions, and methods for inhibition and control of the same.

Food Engineering: Integrated Approaches

2008-02-29 Technology & Engineering
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Release : 2008-02-29
Genre : Technology & Engineering
Kind : eBook
Book Rating : 30X/5 ( reviews)

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Book Synopsis Food Engineering: Integrated Approaches by : Gustavo F. Gutiérrez-Lopez

Download or read book Food Engineering: Integrated Approaches written by Gustavo F. Gutiérrez-Lopez. This book was released on 2008-02-29. Available in PDF, EPUB and Kindle. Book excerpt: This book presents a significant and up-to-date review of various integrated approaches to food engineering. Distinguished food engineers and food scientists from key institutions worldwide have contributed chapters that provide a deep analysis of their particular subjects. Emerging technologies and biotechnology are introduced, and the book discusses predictive microbiology, packing materials for foods, and biodegradable films. This book is mainly directed to academics, and to undergraduate and postgraduate students in food engineering and food science and technology, who will find a selection of topics.

Food Microstructure and Its Relationship with Quality and Stability

2017-12-20 Technology & Engineering
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Release : 2017-12-20
Genre : Technology & Engineering
Kind : eBook
Book Rating : 669/5 ( reviews)

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Book Synopsis Food Microstructure and Its Relationship with Quality and Stability by : Sakamon Devahastin

Download or read book Food Microstructure and Its Relationship with Quality and Stability written by Sakamon Devahastin. This book was released on 2017-12-20. Available in PDF, EPUB and Kindle. Book excerpt: Food Microstructure and Its Relationship with Quality and Stability is a comprehensive overview of the effects that the properties of the underlying structures of food have on its perceived quality to the consumer. The book's first section consists of chapters outlining the fundamentals of food microstructure, food composition, molecular mobility of various food constituents, and their relationships with food quality and stability. The role of various processing technologies in the production of specific microstructures for enhanced quality and stability is outlined. The second part of the book consists of various chapters devoted to microstructures, constituents and their relationship with quality, functionality, and stability of selected foods, for example, food hydrocolloids, frozen seafood, dried foods, extruded products, and dietary fibers. This information is of paramount importance for both academic researchers in the areas of food quality, preservation, and stability, as well as for food developers and processors. Brings together leading experts from around the world to provide the latest information on a topic essential to the quality of food products Includes dedicated chapters covering the microstructure of specific products and its relationship to quality and stability, making this book ideal for those working in industry Provides a single reference source for a topic of great importance to a number of fields within both academic and industrial food sciences – food quality, stability, processing, and engineering

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