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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)

18243

Food Contaminants

Sources and Surveillance

 

Woodhead Publishing, 1991.

ISBNs 9781855737846

Colección: ScienceDirect

Resumen (en inglés): This book contains contributions based on the proceedings of two symposia on food contamination held in London in April 1989 and May 1990, both of which were organised jointly by the Environment, Food Chemistry and Toxicology Groups of the Royal Society of Chemistry. The aim of these meetings was to assess the extraneous chemical contamination of food from two sources: firstly, food-chain contaminants - the presence of plant toxicants of fungal metabolites in food, or the contamination of food from environmental sources (airborne, aquatic and terrestrial); and secondly, food-production contaminants - contaminants of man-made origin brought about by a desire to facilitate food production and distribution. The contributors concentrate on the contamination of food by chemicals arising from environmental and food-production sources. Chapter 1 is concerned with food-chain contaminants present in food as natural components of the diet. This is followed by discussion of the chlorinated dioxins and furans, and polycyclic aromatic hydrocarbons. Following an introduction to the control and surveillance of food-production contaminants, four areas of activity are described: migration from food contact materials with particular reference to plastics, the analysis and regulatory control of veterinary products, the analysis of pesticides in drinking water and finally the problem of food taints.


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18245

Food Emulsions and Foams

 

Woodhead Publishing, 1987.

ISBNs 9781855737853

Colección: ScienceDirect

Resumen (en inglés): This text explains how properties of the system are affected by such factors as the crystallisation of the fat, the surface behaviour of the proteins, and presence of various small molecules and ions in the aqueous phase.


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18250

Food Industry Wastes

Assessment and Recuperation of Commodities

 

Academic Press, 2013.

ISBNs 9780123919212

Colección: ScienceDirect

Resumen (en inglés):

Food Industry Wastes: Assessment and Recuperation of Commodities presents emerging techniques and opportunities for the treatment of food wastes, the reduction of water footprint, and creating sustainable food systems. Written by a team of experts from around the world, this book provides a guide for implementing bioprocessing techniques. It also helps researchers develop new options for the recuperation of these wastes for community benefit.

More than 34 million tons of food waste was generated in the United States in 2009, at a cost of approximately $43 billion. And while less than three percent of that waste was recovered and recycled, there is growing interest and development in recovering and recycling food waste. These processes have the potential not only to reduce greenhouse gases, but to provide energy and resources for other purposes.

This book examines these topics in detail, starting with sources, characterization and composition of food wastes, and development of green production strategies. The book then turns to treatment techniques such as solid-state fermentation and anaerobic digestion of solid food waste for biogas and fertilizer. A deep section on innovative biocatalysts and bioreactors follows, encompassing hydrogen generation and thermophilic aerobic bioprocessing technologies. Rounding out the volume are extensive sections on water footprints, including electricity generation from microbial fuel cells (MFCs), and life cycle assessments.

  • Food waste is an area of focus for a wide range of related industries from food science to energy and engineering
  • Outlines the development of green product strategies
  • International authoring team represents the leading edge in research and development
  • Highlights leading trends of current research as well as future opportunities for reusing food waste


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18253

Food Irradiation

A Reference Guide

 

Woodhead Publishing, 1996.

ISBNs 9781855733596

Colección: ScienceDirect

Resumen (en inglés): Food irradiation is an area of food technology that has been poorly documented and consequently has provoked much confusion and misunderstanding. This reference guide provides comprehensive information on all aspects of food irradiation in an easily accessible format. The dictionary style of this book with extensive cross-referencing provides clear and concise coverage of food irradiation.


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18255

Food Machinery

For the Production of Cereal Foods, Snack Foods and Confectionery

 

Woodhead Publishing, 1992.

ISBNs 9781855732698

Colección: ScienceDirect

Resumen (en inglés): This book provides a general technical and mechanical background for the basic processing machinery now used for making snacks, baked goods and confectionery. It covers the basic principles, machine design, function, operation and output.


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6702

Food Physics

Physical Properties: Measurement and Applications

 

13th ed. Berlin, Heidelberg: Springer-Verlag, 2007.

ISBNs 9783540341918 9783540341949

Colección: SpringerLink


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18258

Food Plant Safety

UV Applications for Food and Non-Food Surfaces

 

Academic Press, 2014.

ISBNs 9780124166202

Colección: ScienceDirect

Resumen (en inglés):

Food Plant Safety: UV Applications for Food and Non-Food Surfaces discusses the fundamental principles of ultraviolet (UV) light technology, and gives practical recommendations on UV processes and systems design for specific processing operations, as well as how microbial efficacy of UV light can improve the quality of existing product lines.

Innovative research of ultraviolet light for food applications has been growing worldwide. With increased consumer demand for fresher, minimally processed but safe foods, comes the need for novel technologies to meet that demand. Ultraviolet technology has been taking its niche in food production as a non-chemical treatment to control and enhance safety of processing plants and storage facilities.

This concise resource covers the fundamentals of this promising technology and its applications; it will benefit a broad audience of professionals in food engineering, processing, and product development, as well as graduate level students.

  • Focuses on plant processing operations in the food industry
  • Presents the benefits of UV light technology applications for air quality, and safety of non-food and food contact surfaces
  • Covers the cost benefits and energy and environmental advantages of using UV technologies


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3859

Food Powders

Physical Properties, Processing, and Functionality

 

13th ed. Boston, MA: Kluwer Academic/Plenum Publishers, 2005.

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

ISBNs 9780306478062 9780387276137

Colección: SpringerLink


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18261

Food Preservation Process Design

 

Academic Press, 2011.

ISBNs 9780123724861

Colección: ScienceDirect

Resumen (en inglés): The preservation processes for foods have evolved over several centuries, but recent attention to non-thermal technologies suggests that a new dimension of change has been initiated.

The new dimension to be emphasized is the emerging technologies for preservation of foods and the need for sound base of information to be developed as inputs for systematic process design. The focus of the work is on process design, and emphasizes the need for quantitative information as inputs to process design.

The concepts presented build on the successful history of thermal processing of foods and use many examples from these types of preservation processes. Preservation of foods by refrigeration, freezing, concentration and dehydration are not addressed directly, but many of the concepts to be presented would apply. Significant attention is given to the fate of food quality attributes during the preservation process and the concept of optimizing process parameters to maximize the retention of food quality.

Focuses on three elements of preservation process:
* Kinetic Models for Food Components
* Transport Models in Food Systems
* Process Design Models


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18263

Food Process Engineering and Technology

 

Academic Press, 2009.

ISBNs 9780123736604

Colección: ScienceDirect

Resumen (en inglés): The past 30 years have seen the establishment of food engineering both as an academic discipline and as a profession. Combining scientific depth with practical usefulness, this book serves as a tool for graduate students as well as practicing food engineers, technologists and researchers looking for the latest information on transformation and preservation processes as well as process control and plant hygiene topics.

*Strong emphasis on the relationship between engineering and product quality/safety
*Links theory and practice
*Considers topics in light of factors such as cost and environmental issues


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