Food Engineering & Processing

PUBLISHED


Viewing: 1 - 10 of 190
Published:
July 11, 2014
Editor(s):
Arun S. Mujumdar
By far the most commonly encountered and energy-intensive unit operation in almost all industrial sectors, industrial drying continues to attract the interest of scientists, researchers, and engineers. The Handbook of Industrial Drying, Fourth Edition not only delivers a comprehensive treatment of 
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Published:
May 01, 2014
Editor(s):
A. K. Haghi, Elizabeth Carvajal-Millan
This book covers methods and strategies related to food composition and analysis. Topics include antioxidant activity of maize bran arabinoxylan microspheres; active packaging based on the release of carvacrol and thymol for fresh food; enzymes for the flavor, dairy, and baking industries; membrane 
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Published:
April 22, 2014
Editor(s):
M.A. Rao, Syed S.H. Rizvi, Ashim K. Datta, Jasim Ahmed
It has been nearly a decade since the third edition of Engineering Properties of Foods was published, and food structure/microstructure remains a subject of research interest. In fact, significant developments have taken place in the area of high pressure processing (HPP), which has been approved 
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Published:
April 10, 2014
Author(s):
Albert Ibarz, Gustavo V. Barbosa-Canovas
Consumer expectations are systematically growing, with demands for foods with a number of attributes, which are sometimes difficult for manufacturers to meet. The engineering processes that are needed to obtain top-quality foods are a major challenge due to the diversity of raw materials, 
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Published:
April 04, 2014
Author(s):
Amalendu Chakraverty, R. Paul Singh
Cereals, legumes, oilseeds, fruits, and vegetables are the most important food crops in the world, with cereal grains contributing the bulk of food calories and proteins worldwide. Generally, the supply of grains and other food can be enhanced by increasing production and by reducing postharvest 
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Published:
March 24, 2014
Editor(s):
Jatindra Kumar Sahu
Food materials are processed prior to their consumption using different processing technologies that improve their shelf life and maintain their physicochemical, biological, and sensory qualities. Introduction to Advanced Food Process Engineering provides a general reference on various aspects of 
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Published:
February 25, 2014
Author(s):
Urmila Diwekar
Although batch processing has existed for a long time, designing these processes and unit operations has been considered an onerous task that required computational efforts. Design of these processes is made more complex because of the time dependent nature of the process and the allowable 
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Published:
February 21, 2014
Author(s):
Emmanuel Ohene Afoakwa
One of the largest food commodities exported from the developing countries to the rest of the world, cocoa has gained increasing attention on the global market—raising many questions about its quality, sustainability and traceability. Cocoa Production and Processing Technology presents detailed 
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Published:
February 14, 2014
Editor(s):
Hosahalli S. Ramaswamy, Michele Marcotte, Sudhir Sastry, Khalid Abdelrahim
Ohmic heating provides rapid and uniform heating, resulting in less thermal damage than conventional heating and allowing manufacturers to obtain high-quality products with minimum sensorial, nutritional, and structural changes. Ohmic Heating in Food Processing covers several aspects of Ohmic 
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Published:
September 05, 2013
Author(s):
Ton van Vliet
The mechanical properties of food play an important role during manufacturing, storage, handling, and last but not least, during consumption. For an adequate understanding of the mechanical properties of liquid, liquid-like, soft solid, and solid foods, a basic understanding of relevant aspects of 
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