Bücher der Reihe Food Science and Technology

Covers preharvest and postharvest handling and production of fruits grown in tropical, subtropical, and temperate regions in the world. This work brings together 45 top experts who discuss over 60 major and minor crops, detailing methods and technology for handling, disease control, storage, packaging, and refrigeration.

Food engineering is a required class in food science programs, as outlined by the Institute for Food Technologists (IFT). The concepts and applications are also required for professionals in food processing and manufacturing to attain the highest standards of food safety and quality.The third edition of this successful textbook succinctly presents the engineering concepts and unit operations used in food processing, in a unique blend of principles with applications. The authors use their many years of teaching to present food engineering concepts in a logical progression that covers the standard course curriculum. Each chapter describes the application of a particular principle followed by the quantitative relationships that define the related processes, solved examples, and problems to test understanding.The subjects the authors have selected to illustrate engineering principles demonstrate the relationship of engineering to the chemistry, microbiology, nutrition and processing of foods. Topics incorporate both traditional and contemporary food processing operations.

Covers important methods and developments in food-aroma analysis. This text discusses the problem-solving capabilities of analytical methods for food flavours and aromas, showing how to select appropriate techniques for resolving the problems of major food trends. It includes a treatment of off-flavour and malodor analyses.

Valued for its unique flavors, textures, and colors, berry fruit is a crop that provides health benefits due to its many bioactive components. This book provides an understanding of the functional chemicals, shelf-life and microbial safety concerns, and applications in the food industry.

Intended for students and practitioners who have a basic education in chemical engineering or food science, this title contains basic information in each area and describes some of the fundamental ideas of processing development and design. It examines the food industry structure, how it works, and consumer products.

"Integrates principles of electromagnetics, dielectrics, heat and moisture transfer, packaging, solid mechanics, fluid flow, food chemistry, and microbiology to provide a comprehensive overview of microwave processing in a single accessible source."

Food Texture is the first book to provide a broad overview of texture measurementfrom both the subjective (consumer) and objective (instrument) points of viewand to highlight the relation between objective measures and sensory perceptions

Analyzes how the technology and commercial practices of cultivation affect the nutritive value of certain fish, molluscs, crustacea, and freshwater plants. This title is organized to show the sequence from growth, harvest, and capture, through transportation, storage, and processing, to packaging and distribution.

Offers an introduction to kinetic models and modeling techniques and their applications in food science and technology. This book argues that the modeling of food changes is kinetic modeling. Integrating food science knowledge, kinetics, and statistics, it explores the potential to predict and control food quality attributes with computer models.

Presents information on vitamin chemistry, absorption and metabolism. This work discusses the effects of food processing on vitamin retention, the physiology of vitamin absorption and physiochemical properties of individual vitamins. It describes the principles of analytical methods and provides methods for depicting individual vitamins in foods.

Covers the fundamentals and the advances in computerized automation and process control, control algorithms, and specific applications essential food manufacturing processes and unit operations. This text highlights the use of efficient process control to convert from batch to continuous operation and enhance plant sanitation.

Offers information on the various analytical procedures involved in both nutrition labelling and the identification and quantitation of hazardous chemicals in foods. This book assesses the relative strengths of traditional and modern analysis techniques.

Presents twelve contributions that evaluate the chemistry of trace elements in preparations and their potential bioavailability to the consumer. This title considers palatability, mineral interactions, and other nutritional factors. It discusses trace elements' biology and pharmacokinetics to facilitate the development of protoco.

Covers the developments and scientific advances in dairy microbiology, emphasizing probiotics, fermented dairy products, disease prevention, and public health and regulatory control standards for dairy foods. This book also includes chapters on the use, metabolism, and genetics of starter cultures.

Features papers delivered to a 1988 meeting of food technologists in Dallas, and a few chapters, which survey the instruments and methodologies available for the instrumental analysis of chemical, physical, and microbiological aspects of food, especially in quality assurance and control.

Presents a wide range of information on the composition, utilization, and evaluation of colorants and pigments in food, pharmaceuticals, and cosmetic products. This title tabulates key data for food, drug, and cosmetic colorants by Color Index Numbers. It describes the relationships between coloring reactions.

Describes the breadmaking process at the molecular level, based on surface and colloidal science and introducing colloidal science with a minimum of theory. This book discusses the structure of the dough, how a foam is formed during fermentation and how starch gelatinization induces the formation of an open-pore network, such as the bread crumb.

This book compiles the latest science and technology in the processing and preservation of vegetables and vegetable products. Vegetables are an important article of commerce for economies and are important to our diet. The objective of this edition is to provide a professional reference book on vegetable preservation and processing including the latest developments and advances in this field. Though the basic theme and objective of the second edition are the same as the first, coverage in the second edition is more comprehensive in terms of depth and breadth.

Spotlights innovations in food processing technologies. This work covers a range of food processing treatments that meet the demands for added value and guaranteed safety and contains sections dedicated to high pressure, pulsed electric fields, microwave applications, freezing and packaging methods, and predictive microbiology.

Written by an international team of experts recognized for their contributions to brewing science and technology, it also explains how massive improvements in computer power and automation have modernized the brewhouse, while developments in biotechnology have steadily improved brewing efficiency, beer quality, and shelf life.

A report from research in the MIT Sea Grant College Program. It discusses the relationship between particular fatty acids found only in fish oil, and human health. It presents and evaluates information on the health effects of dietary fats generally.

For three editions, Antimicrobials in Foods, has been the must-have resource for those interested in food antimicrobials. Included in this edition are details on naturally occurring antimicrobials from animal, plant, and microbial sources, updates on hurdle technology approaches, and mechanisms of action, resistance, and stress adaptation.

Comprehensive and authoritative, Advanced Technologies for Meat Processing, Second Edition continues to present developments in the quality, analysis, and processing of meat and meat products. The new edition features 9 new chapters.

Focuses on strategies to analyze the functionality and performance of food emulsions and explores developments in emulsion science that have advanced food research and development. This book probes technologies in food emulsion assessment for excellence in food product design and focuses on methods of emulsion characterization and investigation.

Focuses on developments in rice storage, quality, processing and utilization, emphasizing their importance to growers, technologists and consumers. This work also provides insight into future advances and examines starch gelatinization in rice during the cooking process.

Explains the fundamentals of enzymology and describes the role of enzymes in food, agricultural and health sciences. This title provides methods for protein determination and purification; examines the concept of hysteresis; and, furnishes information on proteases, oxidases, polyphenol oxidases, lipoxygenases and the enzymology of biotechnology.