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Food Powders: Physical Properties, Processing, and Functionality is a comprehensive review on the characterization of ingredients, semi-processed and finished products when they are in a powdered form. It includes the description of different industrial unit operations such as drying, grinding, mixing, agglomeration, and encapsulation that supply food powders of different composition and microstructure. It also includes several analytical tools to characterize food powders by their particle size, size distribution, physical properties, and functionality. Among others, this book addresses the following key aspects of food powder technology: powder sampling methods single particle-related properties and their evaluation food powder bulk properties size reduction and size enlargement operations food particle drying techniques food powder encapsulation processes dry powder separation and classification technology conveying and mixing of food powders storage alternatives for food powders undesirable phenomena encountered during food powder processing, storage, and transportation Published as part of the Springer Food Engineering Book Series, Food Powders: Physical Properties, Processing, was designed to be an essential reference for individuals in the food industry and academia interested in a book which covers all the basic aspects as well as the latest developments in this challenging field. About the Authors: Gustavo V. Barbosa-Cánovas (PhD, Food Engineering), is Professor of Food Engineering and Director of the Center for Nonthermal Processing of Food (CNPF) at Washington State University, USA. Dr. Barbosa-Cánovas is also the Editor-in-Chief of the Food Engineering Book Series published by Springer. Enrique Ortega-Rivas (PhD, Chemical Engineering) is a Professor of Food and Chemical Engineering at the Autonomous University of Chihuahua (UACh), Mexico. He is a member of the Mexican Outstanding Scientific Investigators System (SNI), Visiting Professor at Washington State University and Monash University, Australia, and a Visiting Scientist at Food Science Australia. Pablo Juliano (PhD Candidate, Food Engineering) is a PhD Student of Food Engineering at Washington State University. He has received numerous awards for Research Excellence from IFT, Research and Development Associates for Food and Packaging Systems, and Washington State University. Hong Yan (PhD, Food Engineering) She is currently a Consultant for the Food Industry in North-America and China. Dr. Yan has made several contributions to the food powder domain including the development of an attrition index, the concept of "ultimate bulk density" and padding devices to reduce attrition.
Dried foods. --- Dried foods --- Food --- Dried food industry --- Analysis. --- Biotechnology. --- Drying. --- Quality control. --- Food industry and trade --- Dehydration of food --- Desiccation of food --- Drying of food --- Evaporation of food --- Dehydrated foods --- Desiccated foods --- Food, Dried --- Dehydration --- Desiccation --- Evaporation --- Preservation --- Drying --- Food science. --- Agriculture. --- Food Science. --- Farming --- Husbandry --- Industrial arts --- Life sciences --- Food supply --- Land use, Rural --- Science --- Food—Biotechnology. --- Food technology --- Chemical engineering
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A selected compilation of writings by IUFoST organization supporters, Global Themes in Food Science and Technology were those identified as representing the most important and relevant subjects facing food scientists and technologists today. Chosen by an international editorial board, these subjects offer insights into current research and developments and were selected to stimulate additional interest and work in these key areas. The International Union of Food Science and Technology (IUFoST) is a country-membership organization is the sole global food science and technology organization. It is a voluntary, non-profit association of national food science organizations linking the world's best food scientists and technologists. The goals of their work include the international exchange of scientific and technical information, support of international food science and technology progress, the stimulation of appropriate education and training in these areas, and the fostering of professionalism and professional organization within the food science and technology community.--Provided by vendor.
Food --- Analysis. --- Composition. --- Food industry and trade. --- Chemistry of food --- Food, Chemistry of --- Food chemistry --- Analysis of food --- Chemistry, Technical --- Sanitary chemistry --- Food preparation industry --- Food processing --- Food processing industry --- Food technology --- Food trade --- Agricultural processing industries --- Processed foods --- Chemistry --- Analysis --- Composition --- Processing --- Engineering --- Food Science and Technology
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Food Powders is the first book that addresses key aspects of food powder technology. It is a comprehensive review on the characterization of ingredients, semi-processed and finished products when they are in a powdered form. It includes the description of different industrial unit operations such as drying, grinding, mixing, agglomeration, and encapsulation that supply food powders of different composition and microstructure. It also includes several analytical tools to characterize food powders by their particle size, size distribution, physical properties, and functionality. Written from an engineering perspective, the book is designed and developed as a useful reference for individuals in both the food industry and academia interested in an organized and updated review. It is a valuable addition to the food powder technology literature and promotes additional interest in advancing food powders research, development, education and implementation.
Agrotechnology and Food Sciences. Food Sciences --- Dried food industry --- Dried foods --- Dried foods. --- Food --- Food Biotechnology. --- Quality control. --- Analysis. --- Biotechnology. --- Drying.
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Agrotechnology and Food Sciences. Food Sciences --- Food --- Food Physics. --- Moisture. --- Water activity.
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664 --- Production and preservation of solid foodstuffs --- 664 Production and preservation of solid foodstuffs --- Food industry and trade --- Food preparation industry --- Food processing industry --- Food trade --- Agricultural processing industries --- Processed foods --- Food --- Food processing --- Food technology --- Processing --- Food industry and trade.
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641.5 --- 62 --- Food industry and trade --- Mathematical models
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General microbiology --- Biochemical engineering --- Food science and technology --- voedingschemie --- bio-engineering --- biochemie --- microbiologie --- voedingsleer
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Traditional food and bioprocessing technologies are facing challenges due to high expectations from consumers and producers in their demand for better quality and safety, higher process efficiencies, and products with novel properties or functionalities. For these reasons, in the last few years new forms of physical energy have been explored as alternatives to traditional processing technologies. Acoustic energy has the potential to replace or partially substitute for conventional processes; and at the same time, it could offer unique opportunities in the characterization of foods and biomaterials. This book is a resource for experts and newcomers in the field of power ultrasound, giving insights into the physical principles of this technology, detailing the latest advancements, and linking them to current and potential applications in the food and bioprocessing-related industries.
Ultrasonic waves -- Industrial applications. --- Ultrasonic waves. --- Ultrasonics. --- Biochemical engineering --- Ultrasonic waves --- Food industry and trade --- Microbiology --- Chemistry --- Health & Biological Sciences --- Physical Sciences & Mathematics --- Biomedical Engineering --- Chemistry - General --- Industrial applications --- Biochemical engineering. --- Chemistry. --- Food science. --- Microbiology. --- Microbial biology --- Bio-process engineering --- Bioprocess engineering --- Food --- Food Science. --- Biochemical Engineering. --- Biotechnology. --- Physical sciences --- Biochemistry --- Biotechnology --- Chemical engineering --- Biology --- Microorganisms --- Science --- Food—Biotechnology. --- Chemical Bioengineering. --- Genetic engineering --- Food technology
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