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Food science and technology : 2nd ed.

Tác giả: Geoffrey Campbell-Platt

Food Science and Technology, Second Edition is a comprehensive text and reference book designed to cover all the essential elements of food science and technology, including all core aspects of major food science and technology degree programs being taught worldwide. The book is supported by the ...

Technological interventions in the processing of fruits and vegetables

Tác giả: Rachna Sehrawat, Khursheed A. Khan, Megh R. Goyal, Prodyut K. Paul

Part 1: Scope and health benefits of fruits and vegetebles; Part 2: Thermal technologies: Methods and applications; Part 3: Non-thermal technologies methods and applications; Part 4: Processing methods and applications; Part 5: Challenges and solutions: the industry perspective.

Postharvest technology and food process engineering

Tác giả: Amalendu Chakraverty, R. Paul Singh

Part 1: Grain properties, drying, and dryers; Part 2: Grain storage; Part 3: Parboiling and milling; Part 4: By-products/biomass utilization; Part 5: Food process engineering.

Food additives and human health

Tác giả: Seyed Nabavi, Ana Silva, Monica Loizzo...[et.al]

Chapter 1: Historical background of food additives, their advantages and drawbacks; Chapter 2: Human health implications of specific group of food additives; Chapter 3: Anti-browning agents; Chapter 4: Antioxidant food additives; Chapter 5: Antimicrobial agents; Chapter 6: Essential oils …

Seafood processing : technology, quality and safety

Tác giả: Ioannis S. Boziaris

The first part of the book (‘Processing Technologies’) covers primary processing, heating, chilling, freezing, irradiation, traditional preservation methods (salting, drying, smoking, fermentation, etc), frozen surimi and packaging. The subjects of waste management and sustainability issues of fish ...