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This book explores how nanoscience applications in food engineering offer a way to satisfy current food needs that natural products can't fulfill. Nanotechnology enables the development of tailored food ingredients and structures to replace products that are difficult to obtain. The book discusses how specialized nano-preservatives, sensors and food degradation and contamination detectors were developed and can be introduced without degrading food quality or properties.

Food industry and trade --- Food-Processing Industry. --- Appropriate technology. --- Industry, Food-Processing --- Food Processing Industry --- Food-Processing Industries --- Industries, Food-Processing --- Industry, Food Processing --- Food --- Nanobiotechnology. --- Biotechnology. --- Technological innovations. --- Safety measures.

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Food Process Engineering and Technology, third edition combines scientific depth with practical usefulness, creating a tool for graduate students and practicing food engineers, technologists and researchers looking for the latest information on transformation and preservation processes and process control and plant hygiene topics. This fully updated edition provides recent research and developments in the area, features sections on elements of food plant design, an introductory section on the elements of classical fluid mechanics, a section on non-thermal processes, and recent technologies, such as freeze concentration, osmotic dehydration, and active packaging that are discussed in detail.

Food industry and trade --- Food processing plants. --- Technological innovations. --- Agricultural processing plants --- Food --- Food preparation industry --- Food processing --- Food processing industry --- Food technology --- Food trade --- Agricultural processing industries --- Processed foods --- Processing

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Food industry and trade --- Food --- Social aspects --- Foods --- Dinners and dining --- Home economics --- Table --- Cooking --- Diet --- Dietaries --- Gastronomy --- Nutrition --- Food preparation industry --- Food processing --- Food processing industry --- Food technology --- Food trade --- Agricultural processing industries --- Processed foods --- Processing --- Primitive societies

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This book discusses starch as both a major component of plant foods and an important ingredient for the food industry, and reviews starch structure and functionality and the growing range of starch ingredients used in food. Includes sections on plant starch analysis and modification, sources of starch, starch as an ingredient and how it is used in the food industry, and starch as a functional food and how it impacts physical and mental performance.

Starch. --- Food industry and trade. --- Food --- Food preparation industry --- Food processing --- Food processing industry --- Food technology --- Food trade --- Agricultural processing industries --- Processed foods --- Amylum --- Farinaceous products --- Potato starch --- Products, Farinaceous --- Glucans --- Processing

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Food industry and trade --- R (Computer program language) --- Statistical methods. --- E-books --- GNU-S (Computer program language) --- Domain-specific programming languages --- Food --- Food preparation industry --- Food processing --- Food processing industry --- Food technology --- Food trade --- Agricultural processing industries --- Processed foods --- Processing