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Food Microstructure And Its Relationship With Quality And Stability

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Food Microstructure and Its Relationship with Quality and Stability

Food Microstructure and Its Relationship with Quality and Stability Book
Author : Sakamon Devahastin
Publisher : Woodhead Publishing
Release : 2017-12-20
ISBN : 0081017669
Language : En, Es, Fr & De

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Book Description :

Food Microstructure and Its Relationship with Quality and Stability is a comprehensive overview of the effects that the properties of the underlying structures of food have on its perceived quality to the consumer. The book's first section consists of chapters outlining the fundamentals of food microstructure, food composition, molecular mobility of various food constituents, and their relationships with food quality and stability. The role of various processing technologies in the production of specific microstructures for enhanced quality and stability is outlined. The second part of the book consists of various chapters devoted to microstructures, constituents and their relationship with quality, functionality, and stability of selected foods, for example, food hydrocolloids, frozen seafood, dried foods, extruded products, and dietary fibers. This information is of paramount importance for both academic researchers in the areas of food quality, preservation, and stability, as well as for food developers and processors. Brings together leading experts from around the world to provide the latest information on a topic essential to the quality of food products Includes dedicated chapters covering the microstructure of specific products and its relationship to quality and stability, making this book ideal for those working in industry Provides a single reference source for a topic of great importance to a number of fields within both academic and industrial food sciences – food quality, stability, processing, and engineering

Food Microstructure

Food Microstructure Book
Author : Anonim
Publisher : Unknown
Release : 2018-05
ISBN : 9781642241020
Language : En, Es, Fr & De

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Book Description :

The demand by global consumers for healthier and more nutritious food products is increasing in accordance to high ethical standards addressing both specific health needs and sustainably produced. As for many consumers, healthy eating is allied to natural products and a growing demand for these products is observed, mainly in Europe and North America. In order to advance the quality of lives of consumers in developing countries like India and China, highly nutritious products are required that are relevant and that can be delivered at an affordable price. Therefore, it is of extreme importance in food engineering research to build up a detailed understanding of the time-dependent temporary changes in all of the structural aspects of food matrices from raw material harvesting, to product processing, to the point of breakdown during shelf-life, consumption and final digestion"Food Microstructure and Its Relationship with Quality and Stability" presents the wide-ranging synopsis of the effects that the properties of the fundamental structures of food have on its perceived quality to the consumer. Recent advancement in microscopy and image processing technology has helped the food engineers to probe into the microstructure of the food materials. Moreover, the food scientists have also gathered a large amount of quantitative data for establishing the relationship between the food microstructure and the food quality. This compendium discusses how food microstructure is affected by the food processing conditions, mainly during drying. It also presents a connection between the food microstructure and the changes in food properties and quality aspects throughout the stage of food processing. It revises different microscopy techniques used to characterize food microstructure from the conventional light microscope to advanced techniques such as electron, confocal laser scanning, and atomic force microscopy. Examples are presented on the role of microstructure in ice cream, frozen and extruded foods, and new fabricated products such as low-calorie spreads. Hope, this book is of vital importance for both academic students and researchers in the areas of food quality, preservation, and stability, as well as for food developers and processors.

Microstructural Principles of Food Processing and Engineering

Microstructural Principles of Food Processing and Engineering Book
Author : José Miguel Aguilera,David W. Stanley
Publisher : Springer Science & Business Media
Release : 1999-09-30
ISBN : 9780834212565
Language : En, Es, Fr & De

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Book Description :

An Aspen Food Engineering Series Book. This new edition provides a comprehensive reference on food microstructure, emphasizing its interdisciplinary nature, rooted in the scientific principles of food materials science and physical chemistry. The book details the techniques available to study food microstructure, examines the microstructure of basic food components and its relation to quality, and explores how microstructure is affected by specific unit operations in food process engineering. Descriptions of a number of food-related applications provide a better understanding of the complexities of the microstructural approach to food processing. Color plates.

Handbook of Food Preservation

Handbook of Food Preservation Book
Author : Mohammad Shafiur Rahman
Publisher : CRC Press
Release : 2020-06-10
ISBN : 0429531354
Language : En, Es, Fr & De

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Book Description :

The processing of food is no longer simple or straightforward, but is now a highly inter-disciplinary science. A number of new techniques have developed to extend shelf-life, minimize risk, protect the environment, and improve functional, sensory, and nutritional properties. Since 1999 when the first edition of this book was published, it has facilitated readers’ understanding of the methods, technology, and science involved in the manipulation of conventional and newer sophisticated food preservation methods. The Third Edition of the Handbook of Food Preservation provides a basic background in postharvest technology for foods of plant and animal origin, presenting preservation technology of minimally processed foods and hurdle technology or combined methods of preservation. Each chapter compiles the mode of food preservation, basic terminologies, and sequential steps of treatments, including types of equipment required. In addition, chapters present how preservation method affects the products, reaction kinetics and selected prediction models related to food stability, what conditions need be applied for best quality and safety, and applications of these preservation methods in different food products. This book emphasizes practical, cost-effective, and safe strategies for implementing preservation techniques for wide varieties of food products. Features: Includes extensive overview on the postharvest handling and treatments for foods of plants and animal origin Describes comprehensive preservation methods using chemicals and microbes, such as fermentation, antimicrobials, antioxidants, pH-lowering, and nitrite Explains comprehensive preservation by controlling of water, structure and atmosphere, such as water activity, glass transition, state diagram, drying, smoking, edible coating, encapsulation and controlled release Describes preservation methods using conventional heat and other forms of energy, such as microwave, ultrasound, ohmic heating, light, irradiation, pulsed electric field, high pressure, and magnetic field Revised, updated, and expanded with 18 new chapters, the Handbook of Food Preservation, Third Edition, remains the definitive resource on food preservation and is useful for practicing industrial and academic food scientists, technologists, and engineers.

Food Structure

Food Structure Book
Author : Anonim
Publisher : Unknown
Release : 1990
ISBN : 0987650XXX
Language : En, Es, Fr & De

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Book Description :

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Gums and Stabilisers for the Food Industry 15

Gums and Stabilisers for the Food Industry 15 Book
Author : Glyn O. Phillips
Publisher : Unknown
Release : 1980
ISBN : 0987650XXX
Language : En, Es, Fr & De

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Book Description :

Download Gums and Stabilisers for the Food Industry 15 book written by Glyn O. Phillips, available in PDF, EPUB, and Kindle, or read full book online anywhere and anytime. Compatible with any devices.

European Meeting of Meat Research Workers 1984

European Meeting of Meat Research Workers  1984 Book
Author : Anonim
Publisher : Unknown
Release : 1984
ISBN : 0987650XXX
Language : En, Es, Fr & De

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Book Description :

Download European Meeting of Meat Research Workers 1984 book written by , available in PDF, EPUB, and Kindle, or read full book online anywhere and anytime. Compatible with any devices.

Bibliography of Agriculture

Bibliography of Agriculture Book
Author : Anonim
Publisher : Unknown
Release : 1999
ISBN : 0987650XXX
Language : En, Es, Fr & De

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Book Description :

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Oxidative stability of whey protein coated milkfat droplets encapsulated in wall matrices consisting of non fat milk solids or of carbohydrates

Oxidative stability of whey protein coated milkfat droplets encapsulated in wall matrices consisting of non fat milk solids or of carbohydrates Book
Author : Ming Hua Wang
Publisher : Unknown
Release : 2003
ISBN : 0987650XXX
Language : En, Es, Fr & De

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Book Description :

Download Oxidative stability of whey protein coated milkfat droplets encapsulated in wall matrices consisting of non fat milk solids or of carbohydrates book written by Ming Hua Wang, available in PDF, EPUB, and Kindle, or read full book online anywhere and anytime. Compatible with any devices.

Engineering and Food for the 21st Century

Engineering and Food for the 21st Century Book
Author : Jorge Welti-Chanes,Jose Miguel Aguilera
Publisher : CRC Press
Release : 2002-03-25
ISBN : 1420010166
Language : En, Es, Fr & De

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Book Description :

Engineering and Food for the 21st Century presents important reviews and up-to-date discussions of major topics relating to engineering and food. Internationally renowned contributors discuss a broad base of food engineering and related subjects, including research and prospective industrial applications. The first part begins with recent trends in food engineering and challenges for the future. It then presents important discussions of fundamental aspects of food engineering, including physical chemistry, mass transfer, food rheology, and food structure. Part 2 contains state-of-the-art presentations on thermal processing and packaging, minimal processing, emerging technologies, process control, biotechnology, and environmental factors associated with the processing of food.

Effect of Materials Equipment and Processing on the Physical Properties and Microstructure of Meat Emulsions

Effect of Materials  Equipment  and Processing on the Physical Properties and Microstructure of Meat Emulsions Book
Author : Maurine Anne MacBride
Publisher : Unknown
Release : 1986
ISBN : 0987650XXX
Language : En, Es, Fr & De

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Book Description :

Download Effect of Materials Equipment and Processing on the Physical Properties and Microstructure of Meat Emulsions book written by Maurine Anne MacBride, available in PDF, EPUB, and Kindle, or read full book online anywhere and anytime. Compatible with any devices.

Pertanika Journal of Tropical Agricultural Science

Pertanika Journal of Tropical Agricultural Science Book
Author : Anonim
Publisher : Unknown
Release : 2002
ISBN : 0987650XXX
Language : En, Es, Fr & De

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Book Description :

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Agrindex

Agrindex Book
Author : Anonim
Publisher : Unknown
Release : 1992
ISBN : 0987650XXX
Language : En, Es, Fr & De

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Book Description :

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Food Science and Technology Abstracts

Food Science and Technology Abstracts Book
Author : Anonim
Publisher : Unknown
Release : 1986
ISBN : 0987650XXX
Language : En, Es, Fr & De

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Book Description :

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Studies of Food Microstructure

Studies of Food Microstructure Book
Author : David N. Holcomb,Milos Kalab
Publisher : Scanning Microscopy International
Release : 1981
ISBN : 0987650XXX
Language : En, Es, Fr & De

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Book Description :

Download Studies of Food Microstructure book written by David N. Holcomb,Milos Kalab, available in PDF, EPUB, and Kindle, or read full book online anywhere and anytime. Compatible with any devices.

Encyclopedia of Food Science and Technology

Encyclopedia of Food Science and Technology Book
Author : Yiu H. Hui
Publisher : Unknown
Release : 1992
ISBN : 0987650XXX
Language : En, Es, Fr & De

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Book Description :

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Index of Conference Proceedings Received

Index of Conference Proceedings Received Book
Author : British Library. Lending Division
Publisher : Unknown
Release : 1984
ISBN : 0987650XXX
Language : En, Es, Fr & De

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Book Description :

Download Index of Conference Proceedings Received book written by British Library. Lending Division, available in PDF, EPUB, and Kindle, or read full book online anywhere and anytime. Compatible with any devices.

Agricultural and Food Science

Agricultural and Food Science Book
Author : Anonim
Publisher : Unknown
Release : 2004
ISBN : 0987650XXX
Language : En, Es, Fr & De

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Book Description :

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