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Gran Área: Ingeniería, ciencia y tecnología
Área: Ingeniería química
Subárea: Alimentos (ingeniería, ciencia y tecnología)

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Resultado: 206 registro(s)

17492

Corn and Grain Sorghum Comparison

 

Academic Press, 2014.

ISBNs 9780128001127

Colección: ScienceDirect

Resumen (en inglés):

Corn and grain sorghum (Sorghum bicolor subsp. bicolor L) are among the top cereal crops world wide, and both are key for global food security. Similarities between the two crops, particularly their adaptation for warm-season grain production, pose an opportunity for comparisons to inform appropriate cropping decisions. This book provides a comprehensive review of the similarities and differences between corn and grain sorghum. It compares corn and sorghum crops in areas such as morphology, physiology, phenology, yield, resource use and efficiency, and impact of both crops in different cropping systems.

Producers, researchers and extension agents in search of reliable scientific information will find this in-depth comparison of crops with potential fit in dryland and irrigations cropping systems particularly valuable.

  • Presents a wide range of points of comparison
  • Offers important insights for crop decision making


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3555

Crisis Management in the Food and Drinks Industry

A practical approach Vol. 2

 

2nd ed. Boston, MA: Springer Science+Business Media, 2005.

Título de la serie/colección: Practical Approaches to Food Control and Food Quality Series.

ISBNs 9780387233826 9780387289212

Colección: SpringerLink


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17540

Current Good Manufacturing Practices/food Plant Sanitation

 

Woodhead Publishing, 1994.

ISBNs 9781845695934

Colección: ScienceDirect

Resumen (en inglés):

For many years the first edition of Current Good Manufacturing Practices/Food Plant Sanitation has been a standard guide and reference for the food processing industry. This second edition systematically covers all aspects of sanitation in all types of food plants. It provides food plant managers with the practical, basic information they need for planning, management and procedures. The text is supplemented with numerous illustrations, checklists, and sample forms. Application of the valuable information in this new edition will help food processing managers avoid regulatory problems and produce food products that achieve marketplace acceptance.


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17659

Developing Children's Food Products

 

Woodhead Publishing, 2011.

ISBNs 9781845694319

Colección: ScienceDirect

Resumen (en inglés): The development of food and drink products for children and adolescents represents an expanding market sector, which has received little attention in the existing literature. In recognition of increasing concerns regarding diet and nutrition in children and their potential impact on nutrition-related health issues in later life, this book covers three broad aspects relating to developing children’s food products – nutrition and health, children’s food choices, and the design and testing of food and drink products for children.

Part one covers topical issues in pre-adult nutrition and health, such as nutritional requirements, fluid intake needs, diet and behaviour and growing 20th century health problems such as childhood obesity and food allergies. Part two then focuses on children’s food choices, addressing food promotion and food choice in children and strategies that can be used to improve children’s food choices both inside and outside of the home. Finally, part three considers the design of food and drink products for children, with an emphasis on working with children and adolescents to design food and drink products, and how best to undertake consumer and sensory testing with children.

With its team of expert international contributors, Developing children’s food products is an essential resource for both academics and food industry professionals, offering particular assistance to product developers working within the competitive children’s market.

  • Covers topical issues in pre-adult nutrition and health, discussing diet and behaviour and growing health problems such as childhood obesity and food allergies
  • Reviews children’s food choices, addressing food promotion and food choice in children and strategies that can be used to improve children’s food choices
  • Considers the design of food and drink products for children, with an emphasis on working with children and how best to undertake testing


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17661

Developing Food Products for Consumers with Specific Dietary Needs

 

Woodhead Publishing, 2016.

ISBNs 9780081003299

Colección: ScienceDirect

Resumen (en inglés):

Developing Food Products for Customers with Specific Dietary Needs explains the process for developing foods for customers who have specific dietary needs, further shining a light on the number of increasing medical conditions related to food intake that have emerged in the past few decades.

From increased fat and sugar intake leading to higher levels of obesity, to greater levels of coeliac disease, the ingredients and nutritional content of food is becoming more and more important. Additionally, consumers are following particular diets for many different reasons, be it health related, or for religious or moral reasons.

The first part of the book looks, in detail, at the organizational structure required within a company to allow for the development of food products which meet the needs of these customers, while the second part presents a number of case studies highlighting the development of food products for various dietary requirements.

Precise coverage includes section on the development of low-sodium, low-sugar, low-fat, and low-carbohydrate products with the aim of producing healthier foods, as well as the development of organic and vegetarian products for consumers who are following diets for personal reasons.

The potential solutions for developing foods for customers who have specific dietary needs are likely to include both ingredients and technology developments. The ingredients area includes simple reductions as well as replacement strategies, whilst technology will be applied to both the ingredient itself and the host food product. All are aimed at maintaining the product quality as perceived by the customer.

  • Provides an overview of the organizational structure required within a company to develop foods for specific customer needs
  • Includes section on the development of low-sodium, low-sugar, low-fat, and low-carbohydrate products with the aim of producing healthier foods
  • Presents case studies that deliver a best practice view on developing foods for customers with specific dietary needs
  • Written by industry professionals, this book offers in-depth coverage of this topic of ever increasing importance to the food industry


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17700

Dietary Fibre

Chemical and Biological Aspects

 

Woodhead Publishing, 1991.

ISBNs 9781855737785

Colección: ScienceDirect

Resumen (en inglés): Advances made in the last two decades have provided increasing insights into the chemical complexity of dietary fibre and this important book reviews the current state of knowledge on the role of fibre in the diet. It covers such areas as the chemistry of dietary fibre, health benefits to the consumer, effects on the small and large intestine, effect on lipid metabolism, implications to the industry and more…

Dietary fibre: Chemical and biological aspects will prove essential reading for food chemists and technologists, nutritionists, biological scientist, clinicians, the food pharmaceutical industries, and regulatory bodies.


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17736

Dimensional Analysis of Food Processes

 

Elsevier, 2015.

ISBNs 9781785480409

Colección: ScienceDirect

Resumen (en inglés):

This book deals with the modeling of food processing using dimensional analysis. When coupled to experiments and to the theory of similarity, dimensional analysis is indeed a generic, powerful and rigorous tool making it possible to understand and model complex processes for design, scale-up and /or optimization purposes.

This book presents the theoretical basis of dimensional analysis with a step by step detail of the framework for applying dimensional analysis, with chapters respectively dedicated to the extension of dimensional analysis to changing physical properties and to the use of dimensional analysis as a tool for scaling-up processes. It includes several original examples issued from the research works of the authors in the food engineering field, illustrating the conceptual approaches presented and strengthen the teaching of all.

  • Discusses popular dimensional analysis for knowledge and scaling-up tools with detailed case studies
  • Emphasises the processes dealing with complex materials of a multiphase nature
  • Introduces the concept of chemical or material similarity and a framework for analysis of the functional forms of the propoerty


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17809

Eco-Friendly Technology for Postharvest Produce Quality

 

Academic Press, 2016.

ISBNs 9780128043134

Colección: ScienceDirect

Resumen (en inglés):

Eco-Friendly Technology for Postharvest Produce Quality presents the scope of emerging eco-friendly technologies to maintain the postharvest quality of fresh produce in terms of safety and nutrition. The book covers an analysis of the alternative and traditional methodologies pointing out the significant advantage and limitations of each technique. It provides a standard reference work for the fresh produce industry in postharvest management to extend shelf life by ensuring safety first and then nutritional or sensory quality retention.

Fruits and vegetables are a huge portion of the food supply chain and are depended on globally for good health and nutrition. The supply of good food, however, greatly depends on good postharvest handling practices. Although substantial research has been carried out to preserve the quality of fresh horticultural produce, further research—especially on safety—is still required. This book provides foundational insights into current practices yielding best results for produce handling.

  • Includes appropriate approaches, technologies, and control parameters necessary to achieve shelf-life extension without compromising produce quality
  • Presents successful food safety methods between the time produce is harvested to consumption
  • Includes the latest information on preservation technologies using novel chemical methods, active packaging, and monitoring the effect of environmental stresses on quality and shelf life of agricultural produce


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17832

Edible Mushrooms

Chemical Composition and Nutritional Value

 

Academic Press, 2016.

ISBNs 9780128044551

Colección: ScienceDirect

Resumen (en inglés):

Edible Mushrooms provides an advanced overview of the chemical composition and nutritional properties of nearly all species of culinary mushrooms. This unique compendium gathers all current literature, which has beendispersed as fragmentary information until now.

The book is broken into five parts covering chemical and nutrient composition, taste and flavor components as well as health stimulating and potentially detrimental effects. Appendices provide helpful quick references on abbreviations, common names of mushrooms, fatty acid profiles, and an index of mushroom species. Mycologists, nutrition researchers, mushroom cultivators and distributors, and food and neutraceutical processors will benefit from this sweeping overview of edible mushrooms.

  • Thoroughly explores the chemical composition and nutritional value of both cultivated and wild growing mushroom species.
  • Gathers all the information available on mushroom compounds in order providing an easy comparison of nutritional properties and bioactive compounds.
  • Includes hundreds of current references allowing you to further your exploration of the topic by reviewing the detailed data in the primary literature.


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3609

Electronic Irradiation of Foods

An Introduction to the Technology

 

13th ed. Boston, MA: Springer Science+Business Media, 2005.

Título de la serie/colección: Food Engineering Series. ISSN 1571-0297,

ISBNs 9780387237848 9780387283869

Colección: SpringerLink


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