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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)

17869

Electronic Noses and Tongues in Food Science

 

Academic Press, 2016.

ISBNs 9780128002438

Colección: ScienceDirect

Resumen (en inglés):

Electronic Nose and Tongue in Food Science describes the electronic products of advanced chemical and physical sciences combined with intuitive integration of microprocessors, advanced bioinformatics and statistics. These include, for example, voltammetric, bio-electronic, piezoelectric platforms made from a variety of components including, nanoparticles, enzyme biosensors, heavy metals, graphite-epoxy composites, metal oxide semiconductors, microelectrodes, microfluidic channels, pre-manufactured gas sensors, redox enzymes and others and is an ideal resource for understanding and utilizing their power in Food Science settings.

Devices used to analyse one particular food item can theoretically be adapted for other food items or components. This does not just mean the re-deploying the physical platforms but also the mode of bioinformatic and statistical analysis. This includes artificial neural networks (ANN), linear discriminant analysis (LDA), partial least squares (PLS), principal component analysis (PCA) etc. In other words, there is cross transference of chemistry, physics, concepts, techniques, findings and approaches from one food to another. Electronic noses and tongues are two of these devices but are advancing in application and importance.

This book provides examples of the use of electronic noses and tongues to characterise components that contribute to sensory or compositional profiles, from ripening to harvesting and from storage of raw materials to packaging and consumption. These devises are suitable for high-throughput analysis, quality control or to determine the nature and extent of spoilage and adulteration, and have also been used to ascertain the geographical origins of food and mixtures.

  • Presents latest developments in the application of electronic nose and tongue technologies to a variety of food-specific needs
  • Includes both electronic nose, electronic tongue and combined technology insights
  • Each chapter has sections on: The physical and chemical platforms; Analysis of specific foods; Applications to other foods and areas of food science


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17906

Emerging Technologies for Food Processing

 

Academic Press, 2005.

ISBNs 9780126767575

Colección: ScienceDirect

Resumen (en inglés): Emerging Technologies for Food Processing presents a comprehensive review of innovations in food processing, stresses topics vital to the food industry today, and pinpoints the trends in future research and development. This volume contains 27 chapters and is divided into six parts covering topics such as the latest advances in non-thermal processing, alternative technologies and strategies for thermal processing, the latest developments in food refrigeration, and current topics in minimal processing of vegetables, fruits, juices and cook-chill ready meals and modified atmosphere packaging for minimally processed foods.

* Each chapter is written by international experts presenting thorough research results and critical reviews
* Includes a comprehensive list of recently published literature
* Covers topics such as high pressure, pulsed electric fields, recent developments in microwave heating, and vacuum cooling


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17907

Emerging Technologies for Food Processing

 

2nd ed. Academic Press, 2015.

ISBNs 9780124114791

Colección: ScienceDirect

Resumen (en inglés):

The second edition of Emerging Technologies in Food Processing presents essential, authoritative, and complete literature and research data from the past ten years. It is a complete resource offering the latest technological innovations in food processing today, and includes vital information in research and development for the food processing industry. It covers the latest advances in non-thermal processing including high pressure, pulsed electric fields, radiofrequency, high intensity pulsed light, ultrasound, irradiation, and addresses the newest hurdles in technology where extensive research has been carried out.

  • Provides an extensive list of research sources to further research development
  • Presents current and thorough research results and critical reviews
  • Includes the most recent technologies used for shelf life extension, bioprocessing simulation and optimization


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17909

Emerging Technologies for Promoting Food Security

Overcoming the World Food Crisis

 

Woodhead Publishing, 2016.

ISBNs 9781782423355

Colección: ScienceDirect

Resumen (en inglés):

Emerging Technologies for Promoting Food Security: Overcoming the World Food Crisis discusses rising energy prices, increased biofuel use, water scarcity, and the rising world population, all factors that directly affect worldwide food security. The book examines the range of approaches to promoting global food security, including novel and existing agricultural and husbandry techniques for safe and sustainable food production.

It is divided into three parts beginning with an overview of food security, an analysis of key drivers of food insecurity, and nutrition and food security. Part Two examines emerging technologies for plant and animal food security, with subsequent chapters discussing topics from genetic and aquaculture technologies, pest and disease control, environmental and policy issues affecting food security, and an in-depth analysis of water management and methods to reduce post-harvest losses.

  • Provides a comprehensive overview of food security
  • Thoroughly discusses rising energy prices, increased biofuel use, water scarcity, and the rising world population, all factors that directly affect worldwide food security
  • Covers the emerging technologies for plant and animal food security
  • Analyzes the policy issues affecting food security


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17915

Emotion Measurement

 

Woodhead Publishing, 2016.

ISBNs 9780081005088

Colección: ScienceDirect

Resumen (en inglés):

Emotion Measurement reviews academic and applied studies in order to highlight key elements of emotions which should be considered in the development and validation of newer commercial methods of emotion measurement. The goal of the book is practical, but the approach will be both academic and applied. It is aimed primarily at sensory scientists and the product developers they work alongside who require knowledge of measuring emotion to ensure high levels of consumer acceptability of their products.

The book begins with a review of basic studies of emotion, including the theory, physiology, and psychology of emotions – these are the standard studies of which food and sensory scientists as well as product developers need to be aware. The next section highlights methods for studying emotions on a relatively basic level. The book then moves to practical applications, with chapters on emotion research in food and beverage, as well as in a range of product and clinical settings. Finally, there is a treatment of cross-cultural research on emotions. This is critical because much of the newer commercial research is aimed at markets around the world, requiring methods which work in many cultures. The book ends with an integrative summary of the material presented.

  • Serves as the first book on the market on emotion measurement aimed at sensory scientists and production development practitioners working in commercial R and D
  • Also useful for psychologists with an interest in emotion
  • Brings together applied and academic strands of emotion measurement research for the first time
  • Focuses on cross-cultural studies of emotions, which is currently lacking from most of the literature in the field


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17927

Encyclopedia of Foods

A Guide to Healthy Nutrition

 

Academic Press, 2002.

ISBNs 9780122198038

Colección: ScienceDirect

Resumen (en inglés): The Encyclopedia of Foods: A Guide to Healthy Nutrition is a definitive resource for what to eat for maximum health as detailed by medical and nutritional experts. This book makes the connection between health, disease, and the food we eat.
The Encyclopedia describes more than 140 foods, providing information on their history, nutrient content, and medical uses.

The Encyclopedia also describes the "fit kitchen", including the latest in food safety, equipment and utensils for preparing fit foods, and ways to modify favorite recipes to ensure health and taste.

* Details healthy eating guidelines based on the RDA food pyramid
* Provides scientific basis and knowledge for specific recommendations
* Beautifully illustrated
* Extensive list of reliable nutrition resources
* Describes the fit kitchen from the latest in food safety to equipment and utensils for preparing fit foods to ways to modify favorite recipes to ensure health and taste


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17973

Engineering for Storage of Fruits and Vegetables

 

Academic Press, 2016.

ISBNs 9780128033654

Colección: ScienceDirect

Resumen (en inglés):

Engineering for Storage of Fruits and Vegetables is a comprehensive reference that provides an understanding of the basic principles of cold storage load estimation, refrigeration capacity calculations for various types of cold storages, and other topics of evaporative cooling, thus demonstrating the important principles for designing low cost precooling chambers.

The book is written in an accessible manner to provide a solid understanding of different environments and their considerations to give readers the confidence they need to design suitable packaging materials by understanding parameters, including reaction rates, deteriorative reactions, Arrhenius equations, Q10, K, D, Z parameters, and their influence on reaction rates.

  • Covers a wide variety of related topics, from post-harvest physiology of fruits and vegetables, to the various aspects of controlled atmosphere storages
  • Explains the application of water activities and enzyme kinetics for predicting shelf life of foods and design of packaging materials
  • Includes solved problems and exercises which guide students and assist with comprehension


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21240

Environmental Science of Drinking Water, The

 

Butterworth-Heinemann, 2005.

ISBNs 9780750678766

Colección: ScienceDirect

Resumen (en inglés): In today’s chemically dependent society, environmental studies demonstrate that drinking water in developed countries contains numerous industrial chemicals, pesticides, pharmaceuticals and chemicals from water treatment processes. This poses a real threat. As a result of the ever-expanding list of chemical and biochemical products industry, current drinking water standards that serve to preserve our drinking water quality are grossly out of date.

Environmental Science of Drinking Water demonstrates why we need to make a fundamental change in our approach toward protecting our drinking water. Factual and circumstantial evidence showing the failure of current drinking water standards to adequately protect human health is presented along with analysis of the extent of pollution in our water resources and drinking water. The authors also present detail of the currently available state-of-the-art technologies which, if fully employed, can move us toward a healthier future.

* Addresses the international problems of outdated standards and the overwhelming onslaught of new contaminants.
* Includes new monitoring data on non-regulated chemicals in water sources and drinking water.
* Includes a summary of different bottled waters as well as consumer water purification technologies.


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6738

Essays in Brewing Science

 

13th ed. Boston, MA: Springer, 2007.

ISBNs 9780387330105 9780387330112

Colección: SpringerLink


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18056

Essential Oils in Food Preservation, Flavor and Safety

 

Academic Press, 2016.

ISBNs 9780124166417

Colección: ScienceDirect

Resumen (en inglés):

Essential Oils in Food Preservation, Flavor and Safety discusses the major advances in the understanding of the Essential Oils and their application, providing a resource that takes into account the fact that there is little attention paid to the scientific basis or toxicity of these oils.

This book provides an authoritative synopsis of many of the complex features of the essential oils as applied to food science, ranging from production and harvesting, to the anti-spoilage properties of individual components. It embraces a holistic approach to the topic, and is divided into two distinct parts, the general aspects and named essential oils.

With more than 100 chapters in parts two and three, users will find valuable sections on botanical aspects, usage and applications, and a section on applications in food science that emphasizes the fact that essential oils are frequently used to impart flavor and aroma. However, more recently, their use as anti-spoilage agents has been extensively researched.

  • Explains how essential oils can be used to improve safety, flavor, and function
  • Embraces a holistic approach to the topic, and is divided into two distinct parts, the general aspects and named essential oils
  • Provides exceptional range of information, from general use insights to specific use and application information, along with geographically specific information
  • Examines traditional and evidence-based uses
  • Includes methods and examples of investigation and application


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