Download advances in technologies for producing food relevant polyphenols contemporary food engineering in pdf or read advances in technologies for producing food relevant polyphenols contemporary food engineering in pdf online books in PDF, EPUB and Mobi Format. Click Download or Read Online button to get advances in technologies for producing food relevant polyphenols contemporary food engineering in pdf book now. This site is like a library, Use search box in the widget to get ebook that you want.



Advances In Technologies For Producing Food Relevant Polyphenols

Author: Jose Cuevas Valenzuela
Publisher: CRC Press
ISBN: 1315354063
Size: 16.23 MB
Format: PDF, Kindle
View: 7646
Download and Read
The growing concern for human wellbeing has generated an increase in the demand for polyphenols, secondary plant metabolites that exhibit different bioactive properties. This increasing demand is mainly due to the current applications in the food industry where polyphenols are considered essential for human health and nutrition. Advances in Technologies for Producing Food-relevant Polyphenols provides researchers, scientists, engineers, and professionals involved in the food industry with the latest methodologies and equipment useful to extract, isolate, purify, and analyze polyphenols from different available sources, such as herbs, flora, vegetables, fruits, and agro-industrial wastes. Technologies currently used to add polyphenols to diverse food matrices are also included. This book serves a reference to design and scale-up processes to obtain polyphenols from different plant sources and to produce polyphenol-rich foods with bioactive properties (e.g. antioxidant, antibacterial, antiviral, anticancer properties) of interest for human health and wellbeing.

Engineering Aspects Of Food Biotechnology

Author: Jose A. Teixeira
Publisher: CRC Press
ISBN: 1439895465
Size: 41.30 MB
Format: PDF, Kindle
View: 2071
Download and Read
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. While these developments and applications are usually well reported in terms of the underlying science, there is a clear lack of information on the engineering aspects of such biotechnology-based food processes. Filling this gap, Engineering Aspects of Food Biotechnology provides a comprehensive review of those aspects, from the development of food processes and products to the most important unit operations implied in food biotechnological processes, also including food quality control and waste management. The book focuses on the use of biotechnology for the production of ingredients to be used in the food industry. It addresses two relevant issues—consumer’s awareness of the relation between nutrition and good health and the importance of environmental sustainability in the food chain (i.e. production of polymers and in vitro meat). A chapter on the application of process analytical technology highlights the importance of this tool for satisfying the increasingly sophisticated and strict polices for quality control and monitoring of specific process phases. The book includes a detailed presentation of relevant unit operations developed to extract/purify the ingredients of biotechnological origin intended for food applications. In addition to examining the contributions of biotechnology to producing and improving food ingredients, the book provides a concise description of the role biotechnology plays in adding value to food processing by-products, including post-harvest losses, in relevant industries of the food sector. It builds a foundation for further research and development in the food processing industry.

Engineering Aspects Of Cereal And Cereal Based Products

Author: Raquel de Pinho Ferreira Guine
Publisher: CRC Press
ISBN: 1439887039
Size: 75.34 MB
Format: PDF, ePub, Docs
View: 2653
Download and Read
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. Engineering Aspects of Cereal and Cereal-Based Products focuses on the recent growth in cereal technology and baked foods science, reviewing the latest updates in technological developments in agricultural cultivation and processing for cereal scientists, food engineers, and students. Cereals include a vast number of biochemical entities, very diverse in composition and properties, as well as technological abilities. The text discusses cereal production, which varies according to cultural practices, type of cereal, cultivar, and region. It also addresses transportation, storage, and cereal quality—important at every phase from harvest to production. Chapters cover technological operations such as wet and dry milling and extrusion, and they address particular processing operations that are subject to improvements, including bread and confectionary baking. The text also examines malting, rice processing, breakfast cereals, and pasta. In addition, it explores new trends in cereal-based products and the effects of processing on nutritional and functional properties of cereal products. This book discusses the basic elements of cereal technology, from production to transformation, including the most important processing operations in cereal technology, with emphasis on the engineering aspects.

Processing Effects On Safety And Quality Of Foods

Author: Enrique Ortega-Rivas
Publisher: CRC Press
ISBN: 9781420061154
Size: 67.86 MB
Format: PDF
View: 6171
Download and Read
Covers a Host of Groundbreaking Techniques Thermal processing is known to effectively control microbial populations in food, but the procedure also has a downside―it can break down the biochemical composition of foods, resulting in a marked loss of sensory and nutritional quality. Processing Effects on Safety and Quality of Foods delineates three decades of advances made in processing techniques that produce microbiologically safe foods, while maintaining their sensory and nutritive properties. Addresses the Entire Food Processing Industry With an international team of more than 35 renowned contributors, this book presents evaluation techniques that yield reliable estimations of microbiological, physicochemical, nutritive, and sensory characteristics. Each chapter discusses the processing effects of relevant technologies and includes the basics of microbial kinetics, sensory evaluation, and the perception of food quality. A sampling of the techniques covered: Hermetically sealed containers Acrylamide formation Dried foods Irradiated foods Pressure-assisted thermal processing Pulsed electric field processing Processing Effects on Safety and Quality of Foods addresses the entire food processing industry, including food modeling, optimization, and proper design of manufacturing plants. It is the first of its kind―a single, sound reference that explores all of the different aspects involved in evaluating processing effects in food safety and quality.

Handbook Of Pineapple Technology

Author: Maria Gloria Lobo
Publisher: John Wiley & Sons
ISBN: 1118967380
Size: 73.43 MB
Format: PDF, ePub, Mobi
View: 3120
Download and Read
Pineapple is the third most important tropical fruit in the world, with production occurring throughout the tropics. The demand for low acid fresh pineapples and its processed products is one of the fastest growing markets, especially in Europe and North America. This book provides an in depth and contemporary coverage of knowledge and practices in the value chain of this popular fruit, from production through to consumption. The chapters explore all the most recent developments in areas such as breeding, novel processing technologies, postharvest physiology and storage, packaging, nutritional quality and safety aspects. An outstanding team of authors from across the globe have contributed to make this the definitive pineapple handbook. Handbook of Pineapple Technology: Production, Postharvest Science, Processing and Nutrition is the ultimate guide for scientists in the food industries specializing in fruit processing, packaging and manufacturing. It is also a useful resource for educators and students of food technology and food sciences as well as research centers and regulatory agencies around the world.

Water Extraction Of Bioactive Compounds

Author: Herminia Dominguez
Publisher: Elsevier
ISBN: 0128096152
Size: 18.19 MB
Format: PDF, ePub, Docs
View: 4405
Download and Read
Water Extraction of Bioactive Compounds: From Plants to Drug Development draws together the expert knowledge of researchers from around the world to outline the essential knowledge and techniques required to successfully extract bioactive compounds for further study. The book is a practical tool for medicinal chemists, biochemists, pharmaceutical scientists and academics working in the discovery and development of drugs from natural sources. The discovery and extraction of bioactive plant compounds from natural sources is of growing interest to drug developers, adding greater fuel to a simultaneous search for efficient, green technologies to support this. Particularly promising are aqueous based methods, as water is a cheap, safe and abundant solvent. The book is a detailed guide to the fundamental concepts and necessary equipment needed to successfully undertake such processes, supported by application examples and highlighting the most influential variables. Part 1 begins with a thorough introduction to plants as sources of drugs, highlighting strategies for the discovery of novel bioactive constituents of botanicals, the need for standardization and a move toward more rational and greener techniques in the field, the development of plant-based extraction processes and pretreatments for the efficient extraction. Part 2 then reviews a broad range of available techniques, including sections on conventional hot water extraction and pressurized hot water extraction in a range of settings. Intensified processes are then discussed in detail, including sections on microwave-assisted processes, ultrasound-assisted processes and enzyme assisted extraction. Covers the theoretical background and range of techniques available to researchers, helping them to select the most appropriate extraction method for their needs Presents up-to-date and cutting edge applications by international experts Highlights current use and future potential for industrial scale applications Offers a thorough introduction to plants as sources of drugs, highlighting strategies for the discovery of novel bioactive constituents of botanicals

Advances In Potato Chemistry And Technology

Author: Jaspreet Singh
Publisher: Academic Press
ISBN: 9780080921914
Size: 13.99 MB
Format: PDF
View: 5965
Download and Read
Developments in potato chemistry, including identification and use of the functional components of potatoes, genetic improvements and modifications that increase their suitability for food and non-food applications, the use of starch chemistry in non-food industry and methods of sensory and objective measurement have led to new and important uses for this crop. Advances in Potato Chemistry and Technology presents the most current information available in one convenient resource.The expert coverage includes details on findings related to potato composition, new methods of quality determination of potato tubers, genetic and agronomic improvements, use of specific potato cultivars and their starches, flours for specific food and non-food applications, and quality measurement methods for potato products. * Covers potato chemistry in detail, providing key understanding of the role of chemical compositions on emerging uses for specific food and non-food applications * Presents coverage of developing areas, related to potato production and processing including genetic modification of potatoes, laboratory and industry scale sophistication, and modern quality measurement techniques to help producers identify appropriate varieties based on anticipated use *Explores novel application uses of potatoes and potato by-products to help producers identify potential areas for development of potato variety and structure

Modern Technology Of Plastic Polymer Processing Industries

Author: NIIR Board
Publisher: ASIA PACIFIC BUSINESS PRESS Inc.
ISBN: 8178330776
Size: 19.13 MB
Format: PDF, ePub, Docs
View: 3120
Download and Read
The Indian plastic and polymer industry has taken great strides. In the last few decades, the industry has grown to the status of a leading sector in the country with a sizable base. The material is gaining notable importance in different spheres of activity and the per capita consumption is increasing at a fast pace. Continuous advancements and developments in polymer technology, processing machineries, expertise and cost effective manufacturing is fast replacing the typical materials in different segments with plastics. Plastics play a very important role in our daily lives. Throughout the world the demand for plastic, particularly plastic packaging, continues to rapidly grow. Polymer processing industry deals with the manufacture and production of polymer and synthetic substances for example acrylic plastics: poly (methyl methacrylate), poly vinyl chloride (PVC), polyamides, polyesters, cellulose plastics etc. Plastic is incredibly versatile and can be made from different ingredients, moulded into any shape, and put to a huge range of uses across industry and the rest of society. Polymer Energy system is an award winning, innovative, proprietary process to convert waste plastics into renewable energy. Polymers are the most rapidly growing sector of the materials industry. No wonder polymers are found in everything from compact discs to high tech aerospace applications. On the basis of value added, Indian share of plastic products industry is about 0.5% of national GDP. This book majorly deals with properties and applications of engineering, the strength of thermoplastic composites, and the application of thermoplastic structural composites, applications of differential scanning, calorimetry and polymer characterization, polymer degradation and stabilization, advances in photo degradation and stabilization of polyurethanes and so on. This book also consists of raw material suppliers for plastic and plastic products, manufacturers of plastic processing machinery, plastics processing machinery and equipment (foreign), machinery and equipment for plastic converting, extruders and extrusion lines, injection moulding machines and so on. This book offers, in standardized and readily accessible information on the synthesis, structure, properties and applications of the most important polymeric materials. It has been designed as a text giving a balanced coverage of the science and technology of polymers finding major applications plastics. This book is very useful for industrialists, consultants, research scholars and institutes.