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Glass transition and phase transitions in food and biological materials / / edited by Jasim Ahmed ; associate editors, Mohammad Shafiur Rahman, Yrjö H. Roos
| Glass transition and phase transitions in food and biological materials / / edited by Jasim Ahmed ; associate editors, Mohammad Shafiur Rahman, Yrjö H. Roos |
| Pubbl/distr/stampa | Chichester, England : , : Wiley Blackwell, , 2017 |
| Descrizione fisica | 1 online resource (493 pages) |
| Disciplina | 660/.2963 |
| Soggetto topico |
Food - Composition
Phase transformations (Statistical physics) Glass transition temperature |
| Soggetto genere / forma | Electronic books. |
| ISBN |
1-118-93569-1
1-118-93571-3 1-118-93568-3 |
| Formato | Materiale a stampa  |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Record Nr. | UNINA-9910162912703321 |
| Chichester, England : , : Wiley Blackwell, , 2017 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Glass transition and phase transitions in food and biological materials / / edited by Jasim Ahmed ; associate editors, Mohammad Shafiur Rahman, Yrjö H. Roos
| Glass transition and phase transitions in food and biological materials / / edited by Jasim Ahmed ; associate editors, Mohammad Shafiur Rahman, Yrjö H. Roos |
| Pubbl/distr/stampa | Chichester, England : , : Wiley Blackwell, , 2017 |
| Descrizione fisica | 1 online resource (493 pages) |
| Disciplina | 660/.2963 |
| Soggetto topico |
Food - Composition
Phase transformations (Statistical physics) Glass transition temperature |
| ISBN |
1-118-93569-1
1-118-93571-3 1-118-93568-3 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Record Nr. | UNINA-9910830328903321 |
| Chichester, England : , : Wiley Blackwell, , 2017 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Handbook of food preservation / / edited by Mohammad Shafiur Rahman
| Handbook of food preservation / / edited by Mohammad Shafiur Rahman |
| Edizione | [Third edition.] |
| Pubbl/distr/stampa | Boca Raton, FL : , : CRC Press, Taylor & Francis Group, , [2020] |
| Descrizione fisica | 1 online resource (xx, 1,082 pages) : illustrations |
| Disciplina | 664.028 |
| Soggetto topico | Food - Preservation |
| ISBN |
1-4987-4049-9
0-429-09148-6 0-429-53135-4 9780429091483 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
Cover -- Half Title -- Title Page -- Copyright Page -- Dedication -- Table of Contents -- Acknowledgments -- Editor -- List of Contributors -- Part I Preservation of Fresh Food Products -- Chapter 1 Types of Foods and Food Products -- 1.1 What Are Foods? -- 1.2 Types of Foods -- 1.2.1 Fresh Foods -- 1.2.2 Processed Foods -- 1.2.2.1 Maintaining Original Structural Integrity -- 1.2.2.2 Severity of Processing or Restructuring -- 1.3 Conclusion -- References -- Chapter 2 Food Preservation: An Overview -- 2.1 Introduction -- 2.2 Causes of Deterioration -- 2.3 Purpose of Food Preservation -- 2.3.1 Purpose of Food Preservation -- 2.3.2 Period of Preservation -- 2.3.3 Consumers of Food Products -- 2.4 Food Preservation Methods -- 2.4.1 Gould's Classification -- 2.4.2 Rahman's Classification -- 2.4.2.1 Use of Chemicals and Microbes -- 2.4.2.2 Control of Water, Structure, and Atmosphere -- 2.4.3 Use of Heat and Energy -- 2.4.4 Food Preservation Enhanced by Indirect Approaches -- 2.5 Conclusion -- References -- Chapter 3 Methods of Peeling Fruits and Vegetables -- 3.1 Introduction -- 3.2 Peeling Methods: Conventional -- 3.2.1 Mechanical Peeling -- 3.2.2 Lye Peeling -- 3.2.3 Steam Peeling -- 3.2.4 Flame Peeling -- 3.3 Emerging Peeling Techniques -- 3.3.1 Infrared Peeling -- 3.3.2 Enzymatic Peeling -- 3.3.3 Ohmic Peeling -- 3.3.4 Ultrasonic Peeling -- 3.3.5 Others -- 3.4 Peeling Fundamentals -- 3.5 Peeling Performance and Product Quality -- 3.6 Peeling Sustainability -- 3.7 Final Remarks -- References -- Chapter 4 Postharvest Physiology of Fruits and Vegetables -- 4.1 Postharvest Quality -- 4.2 Factors Affecting Quality -- 4.2.1 Preharvest Factors -- 4.2.1.1 Genetic -- 4.2.1.2 Climatic -- 4.2.1.3 Cultural Practices -- 4.3 Harvesting Factors -- 4.3.1 Maturity at Harvest -- 4.3.2 Harvesting Methods -- 4.4 Postharvest Factors -- 4.4.1 Humidity.
4.4.2 Temperature -- 4.4.3 Atmospheric Gas Composition -- 4.4.4 Light -- 4.4.5 Mechanical Injury -- 4.4.6 Postharvest Diseases or Infections -- 4.5 Postharvest Physiological Processes -- 4.5.1 Respiration -- 4.5.2 Transpiration and Water Stress -- 4.5.3 Ripening and Senescence -- 4.5.4 Phytohormones Effects -- 4.5.5 Physiological Disorders and Breakdowns -- 4.5.5.1 Disorders Due to Mineral Deficiencies -- 4.5.5.2 Disorders Due to Environmental Factors -- 4.5.6 Other Biochemical Changes -- 4.6 Conclusion -- References -- Chapter 5 Postharvest Handling and Treatments of Fruits and Vegetables -- 5.1 Introduction -- 5.2 Postharvest Handling Operations -- 5.2.1 Sorting and Grading -- 5.2.2 Packaging -- 5.2.2.1 Types of Damage -- 5.2.2.2 Cushioning and Other Protections -- 5.2.3 Transportation -- 5.2.4 Precooling -- 5.2.4.1 Methods of Precooling -- 5.2.5 Storage and Distribution -- 5.3 Postharvest Treatments -- 5.3.1 Physical Treatments -- 5.3.1.1 Cleaning and Washing -- 5.3.1.2 Coating and Waxing -- 5.3.1.3 Heat Treatment -- 5.3.1.4 Irradiation -- 5.3.2 Chemical Treatments -- 5.3.2.1 Disinfestation and Decay Control -- 5.3.2.2 Ethylene Removal -- 5.3.2.3 Controlled Ripening and Color Development -- 5.3.2.4 Delaying Ripening, Senescence, and Sprouting -- 5.3.2.5 Treatment with Divalent Cations -- 5.3.2.6 Treatment with Antioxidants -- 5.4 Conclusion -- References -- Chapter 6 Structure, Composition, and Harvesting of Grains and Pulses -- 6.1 Structure of Cereal Grains and Legumes -- 6.1.1 Cereal Grains -- 6.1.1.1 Rice (Oryza sativa L.) -- 6.1.1.2 Sorghum (Sorghum bicolor L. Moench) -- 6.1.1.3 Barley (Hordeum vulgare L.) -- 6.1.1.4 Wheat (Triticum aestivum) -- 6.1.1.5 Corn (Zea mays L.) -- 6.1.1.6 Oat -- 6.1.1.7 Rye (Secale cereale L.) -- 6.1.1.8 Pearl Millet (Pennisetum glaucum) -- 6.1.2 Pulses -- 6.2 Chemical Composition -- 6.3 Grain-Grading Systems. 6.3.1 Recent Progress in Grain-Grading Technology -- 6.3.2 Grading Systems -- 6.3.3 Computer Vision Technology -- 6.4 Harvesting and Threshing -- 6.4.1 Combine Harvester -- 6.4.1.1 Function of Combine Harvester -- 6.4.1.2 Performance of a Combine Harvester -- 6.4.2 Whole-Crop Harvesting System -- 6.4.3 Windrow/Combine -- 6.4.4 Straight Cut -- 6.4.5 Stripper Header -- 6.4.6 The McLeod System -- 6.4.7 Whole-Crop Baling -- 6.4.8 Stripper Harvester -- References -- Chapter 7 Postharvest Handling of Grains and Pulses -- 7.1 Storage of Grains and Pulses -- 7.1.1 Grain Storage: Perspectives and Problems -- 7.1.1.1 Environmental Factors Influencing Grain Quality -- 7.1.1.2 Types of Storage Facilities -- 7.1.1.3 Insects -- 7.1.1.4 Aeration -- 7.1.1.5 Grain Inspection -- 7.1.1.6 Chemical Methods -- 7.1.1.7 Rodents -- 7.1.2 Structural Considerations: Warehouse and Silo -- 7.1.2.1 Warehouses -- 7.1.2.2 Grain Bulk -- 7.1.2.3 Storage Structure Design -- 7.2 Grain Handling -- 7.2.1 Conveyors -- 7.2.1.1 En-Masse and Shrouded Conveyors -- 7.2.1.2 U-Troughs and Tube Augers -- 7.2.1.3 Pneumatic Conveyors -- 7.2.1.4 Bucket Elevators -- 7.2.2 Controlled Atmospheric Storage of Grain -- 7.3 Milling -- 7.3.1 Grain Milling Operations -- 7.3.2 Specialty Milling -- 7.3.3 Rice Milling and Processing -- 7.3.4 Dehulling and Splitting of Pulses -- 7.3.4.1 Wet Milling of Pulses -- 7.3.4.2 Dry Milling of Pulses -- 7.3.5 Milling of Pulses -- 7.3.5.1 Milling Technologies -- 7.3.5.2 Unit Operations -- 7.3.5.3 Pulse Flour Milling -- 7.3.5.4 Fractionation -- 7.3.5.5 Milling Machinery -- 7.3.5.6 Pulse Milling -- References -- Chapter 8 Postharvest Handling and Preservation of Fresh Fish and Seafood -- 8.1 Introduction -- 8.1.1 Fish and Fish Products -- 8.1.2 Problem of Postharvest Losses in Fish and Seafood -- 8.2 Mechanisms and Manifestations of Spoilage in Fish and Seafood. 8.2.1 Biochemical Aspects of Fresh Fish and Seafood Spoilage -- 8.2.2 Characterization and Quantification of Fish Spoilage -- 8.2.3 Abiotic, Biotic, and Physiological Causes of Fish and Seafood Spoilage -- 8.2.3.1 Mechanical Handling Damage -- 8.2.3.2 Environmental Factors -- 8.2.3.3 Biotic (Bacterial) Factors -- 8.2.3.4 Physiological (Internal) Factors: Lipid Oxidation and Hydrolysis -- 8.2.4 Physicochemical Manifestations of Spoilage in Fish and Seafood -- 8.2.4.1 Color Changes -- 8.2.4.2 Texture Changes -- 8.2.4.3 Odor Changes -- 8.2.4.4 Protein Changes -- 8.3 Postharvest Treatments and Preservation of Fish and Seafood -- 8.3.1 Improvement of Harvesting and Postharvest Handling Systems -- 8.3.2 Pre-Storage Treatments -- 8.3.3 Cold/Cool Chain Technology -- 8.3.4 Chemical Treatments and Use of Bio-Preservatives -- 8.3.4.1 Chlorine and Chlorine Dioxide -- 8.3.4.2 Hydrogen Peroxide -- 8.3.4.3 Lactic Acid Bacteria -- 8.3.5 Enzyme Inhibitors -- 8.3.6 Super Chilling -- 8.3.7 Irradiation Treatment -- 8.3.8 High-Pressure Treatment -- 8.3.9 Edible Coating -- 8.3.10 Role of Packaging Technology -- 8.4 Conclusion -- References -- Chapter 9 Postharvest Storage and Safety of Meat -- 9.1 Introduction -- 9.2 Muscle Structure -- 9.3 Contamination of Harvested Meat -- 9.3.1 Fresh Meat Processing -- 9.3.2 Control Contamination -- 9.3.3 Decontamination -- 9.3.4 Organic Antimicrobial -- 9.3.5 Inorganic Antimicrobial -- 9.3.6 High Hydrostatic Pressure -- 9.3.7 Ionizing Radiation -- 9.4 Pre-Rigor Changes -- 9.4.1 Cold Shortening -- 9.4.2 Acceleration of Postmortem Glycolysis -- 9.5 Postmortem Changes -- 9.5.1 Meat Color -- 9.5.2 Lipid Oxidation -- 9.6 Meat Storage and Safety -- 9.6.1 Refrigeration -- 9.6.2 Aging and Meat Quality -- 9.6.3 Packaging -- 9.6.4 Freezing -- 9.7 Conclusion -- References -- Chapter 10 Broiler Meat Production and Postharvest Quality Parameters. 10.1 Introduction -- 10.2 Broiler Chicken Production -- 10.2.1 Populations -- 10.2.2 Meat Production -- 10.2.3 Meat Consumption -- 10.2.4 Meat Improvement -- 10.2.5 Changes in Meat Consumption Patterns -- 10.3 Broilers' Skeletal Muscles -- 10.3.1 Muscle Structure -- 10.3.2 Muscle Fiber Type -- 10.3.3 Muscle Protein -- 10.3.4 Rigor Mortis -- 10.4 Meat Quality Characteristics -- 10.4.1 Meat Tenderness -- 10.4.2 Electrical Stunning and Electrical Stimulation -- 10.4.3 Meat Flavor -- 10.4.4 Meat Color -- 10.4.5 Sensory Analysis -- 10.5 Meat Composition -- 10.5.1 Comparing Broiler Meat with Other Species -- 10.6 Postharvest Portions and Deboning -- 10.7 Conclusion -- References -- Chapter 11 Postharvest Handling of Milk -- 11.1 Introduction -- 11.2 Composition and Structure -- 11.3 Quality Criteria for Milk -- 11.4 Microflora of Raw Milk -- 11.5 Control of Microorganisms in Raw Milk -- 11.5.1 Cleaning and Sanitizing -- 11.5.2 Cooling of Milk -- 11.5.3 Antimicrobial Constituents -- 11.5.3.1 The Lactoperoxidase System -- 11.5.3.2 Hydrogen Peroxide -- 11.5.4 Thermization (Thermalization) -- 11.5.5 Clarification -- References -- Chapter 12 Quality Assessment Methods and Postharvest Handling of Fresh Poultry Eggs -- 12.1 Introduction -- 12.2 Quality Assessment Methods for Fresh Poultry Eggs -- 12.2.1 Overview -- 12.2.2 Mechanical Techniques -- 12.2.3 Spectroscopic Techniques -- 12.2.4 Imaging Techniques -- 12.3 Postharvest Handling of Fresh Poultry Eggs -- 12.3.1 Transport and Shipment -- 12.3.2 Coating -- 12.3.3 Storage Temperature -- 12.3.4 Washing Process -- 12.3.5 Packaging -- 12.4 Conclusion -- References -- Part II Preservation of Minimally Processed Foods -- Chapter 13 Minimal Processing of Fruit and Vegetables -- 13.1 Introduction -- 13.2 Physiological Responses and Biochemical Changes -- 13.2.1 Ethylene -- 13.2.2 Respiration. 13.2.3 Oxidative Browning. |
| Record Nr. | UNINA-9911103274903321 |
| Boca Raton, FL : , : CRC Press, Taylor & Francis Group, , [2020] | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Handbook of food preservation / / edited by Mohammad Shafiur Rahman
| Handbook of food preservation / / edited by Mohammad Shafiur Rahman |
| Edizione | [Third edition.] |
| Pubbl/distr/stampa | Boca Raton, FL : , : CRC Press, Taylor & Francis Group, , [2020] |
| Descrizione fisica | 1 online resource (xx, 1,082 pages) : illustrations |
| Disciplina | 664.028 |
| Soggetto topico | Food - Preservation |
| ISBN |
1-4987-4049-9
0-429-09148-6 0-429-53135-4 9780429091483 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
Cover -- Half Title -- Title Page -- Copyright Page -- Dedication -- Table of Contents -- Acknowledgments -- Editor -- List of Contributors -- Part I Preservation of Fresh Food Products -- Chapter 1 Types of Foods and Food Products -- 1.1 What Are Foods? -- 1.2 Types of Foods -- 1.2.1 Fresh Foods -- 1.2.2 Processed Foods -- 1.2.2.1 Maintaining Original Structural Integrity -- 1.2.2.2 Severity of Processing or Restructuring -- 1.3 Conclusion -- References -- Chapter 2 Food Preservation: An Overview -- 2.1 Introduction -- 2.2 Causes of Deterioration -- 2.3 Purpose of Food Preservation -- 2.3.1 Purpose of Food Preservation -- 2.3.2 Period of Preservation -- 2.3.3 Consumers of Food Products -- 2.4 Food Preservation Methods -- 2.4.1 Gould's Classification -- 2.4.2 Rahman's Classification -- 2.4.2.1 Use of Chemicals and Microbes -- 2.4.2.2 Control of Water, Structure, and Atmosphere -- 2.4.3 Use of Heat and Energy -- 2.4.4 Food Preservation Enhanced by Indirect Approaches -- 2.5 Conclusion -- References -- Chapter 3 Methods of Peeling Fruits and Vegetables -- 3.1 Introduction -- 3.2 Peeling Methods: Conventional -- 3.2.1 Mechanical Peeling -- 3.2.2 Lye Peeling -- 3.2.3 Steam Peeling -- 3.2.4 Flame Peeling -- 3.3 Emerging Peeling Techniques -- 3.3.1 Infrared Peeling -- 3.3.2 Enzymatic Peeling -- 3.3.3 Ohmic Peeling -- 3.3.4 Ultrasonic Peeling -- 3.3.5 Others -- 3.4 Peeling Fundamentals -- 3.5 Peeling Performance and Product Quality -- 3.6 Peeling Sustainability -- 3.7 Final Remarks -- References -- Chapter 4 Postharvest Physiology of Fruits and Vegetables -- 4.1 Postharvest Quality -- 4.2 Factors Affecting Quality -- 4.2.1 Preharvest Factors -- 4.2.1.1 Genetic -- 4.2.1.2 Climatic -- 4.2.1.3 Cultural Practices -- 4.3 Harvesting Factors -- 4.3.1 Maturity at Harvest -- 4.3.2 Harvesting Methods -- 4.4 Postharvest Factors -- 4.4.1 Humidity.
4.4.2 Temperature -- 4.4.3 Atmospheric Gas Composition -- 4.4.4 Light -- 4.4.5 Mechanical Injury -- 4.4.6 Postharvest Diseases or Infections -- 4.5 Postharvest Physiological Processes -- 4.5.1 Respiration -- 4.5.2 Transpiration and Water Stress -- 4.5.3 Ripening and Senescence -- 4.5.4 Phytohormones Effects -- 4.5.5 Physiological Disorders and Breakdowns -- 4.5.5.1 Disorders Due to Mineral Deficiencies -- 4.5.5.2 Disorders Due to Environmental Factors -- 4.5.6 Other Biochemical Changes -- 4.6 Conclusion -- References -- Chapter 5 Postharvest Handling and Treatments of Fruits and Vegetables -- 5.1 Introduction -- 5.2 Postharvest Handling Operations -- 5.2.1 Sorting and Grading -- 5.2.2 Packaging -- 5.2.2.1 Types of Damage -- 5.2.2.2 Cushioning and Other Protections -- 5.2.3 Transportation -- 5.2.4 Precooling -- 5.2.4.1 Methods of Precooling -- 5.2.5 Storage and Distribution -- 5.3 Postharvest Treatments -- 5.3.1 Physical Treatments -- 5.3.1.1 Cleaning and Washing -- 5.3.1.2 Coating and Waxing -- 5.3.1.3 Heat Treatment -- 5.3.1.4 Irradiation -- 5.3.2 Chemical Treatments -- 5.3.2.1 Disinfestation and Decay Control -- 5.3.2.2 Ethylene Removal -- 5.3.2.3 Controlled Ripening and Color Development -- 5.3.2.4 Delaying Ripening, Senescence, and Sprouting -- 5.3.2.5 Treatment with Divalent Cations -- 5.3.2.6 Treatment with Antioxidants -- 5.4 Conclusion -- References -- Chapter 6 Structure, Composition, and Harvesting of Grains and Pulses -- 6.1 Structure of Cereal Grains and Legumes -- 6.1.1 Cereal Grains -- 6.1.1.1 Rice (Oryza sativa L.) -- 6.1.1.2 Sorghum (Sorghum bicolor L. Moench) -- 6.1.1.3 Barley (Hordeum vulgare L.) -- 6.1.1.4 Wheat (Triticum aestivum) -- 6.1.1.5 Corn (Zea mays L.) -- 6.1.1.6 Oat -- 6.1.1.7 Rye (Secale cereale L.) -- 6.1.1.8 Pearl Millet (Pennisetum glaucum) -- 6.1.2 Pulses -- 6.2 Chemical Composition -- 6.3 Grain-Grading Systems. 6.3.1 Recent Progress in Grain-Grading Technology -- 6.3.2 Grading Systems -- 6.3.3 Computer Vision Technology -- 6.4 Harvesting and Threshing -- 6.4.1 Combine Harvester -- 6.4.1.1 Function of Combine Harvester -- 6.4.1.2 Performance of a Combine Harvester -- 6.4.2 Whole-Crop Harvesting System -- 6.4.3 Windrow/Combine -- 6.4.4 Straight Cut -- 6.4.5 Stripper Header -- 6.4.6 The McLeod System -- 6.4.7 Whole-Crop Baling -- 6.4.8 Stripper Harvester -- References -- Chapter 7 Postharvest Handling of Grains and Pulses -- 7.1 Storage of Grains and Pulses -- 7.1.1 Grain Storage: Perspectives and Problems -- 7.1.1.1 Environmental Factors Influencing Grain Quality -- 7.1.1.2 Types of Storage Facilities -- 7.1.1.3 Insects -- 7.1.1.4 Aeration -- 7.1.1.5 Grain Inspection -- 7.1.1.6 Chemical Methods -- 7.1.1.7 Rodents -- 7.1.2 Structural Considerations: Warehouse and Silo -- 7.1.2.1 Warehouses -- 7.1.2.2 Grain Bulk -- 7.1.2.3 Storage Structure Design -- 7.2 Grain Handling -- 7.2.1 Conveyors -- 7.2.1.1 En-Masse and Shrouded Conveyors -- 7.2.1.2 U-Troughs and Tube Augers -- 7.2.1.3 Pneumatic Conveyors -- 7.2.1.4 Bucket Elevators -- 7.2.2 Controlled Atmospheric Storage of Grain -- 7.3 Milling -- 7.3.1 Grain Milling Operations -- 7.3.2 Specialty Milling -- 7.3.3 Rice Milling and Processing -- 7.3.4 Dehulling and Splitting of Pulses -- 7.3.4.1 Wet Milling of Pulses -- 7.3.4.2 Dry Milling of Pulses -- 7.3.5 Milling of Pulses -- 7.3.5.1 Milling Technologies -- 7.3.5.2 Unit Operations -- 7.3.5.3 Pulse Flour Milling -- 7.3.5.4 Fractionation -- 7.3.5.5 Milling Machinery -- 7.3.5.6 Pulse Milling -- References -- Chapter 8 Postharvest Handling and Preservation of Fresh Fish and Seafood -- 8.1 Introduction -- 8.1.1 Fish and Fish Products -- 8.1.2 Problem of Postharvest Losses in Fish and Seafood -- 8.2 Mechanisms and Manifestations of Spoilage in Fish and Seafood. 8.2.1 Biochemical Aspects of Fresh Fish and Seafood Spoilage -- 8.2.2 Characterization and Quantification of Fish Spoilage -- 8.2.3 Abiotic, Biotic, and Physiological Causes of Fish and Seafood Spoilage -- 8.2.3.1 Mechanical Handling Damage -- 8.2.3.2 Environmental Factors -- 8.2.3.3 Biotic (Bacterial) Factors -- 8.2.3.4 Physiological (Internal) Factors: Lipid Oxidation and Hydrolysis -- 8.2.4 Physicochemical Manifestations of Spoilage in Fish and Seafood -- 8.2.4.1 Color Changes -- 8.2.4.2 Texture Changes -- 8.2.4.3 Odor Changes -- 8.2.4.4 Protein Changes -- 8.3 Postharvest Treatments and Preservation of Fish and Seafood -- 8.3.1 Improvement of Harvesting and Postharvest Handling Systems -- 8.3.2 Pre-Storage Treatments -- 8.3.3 Cold/Cool Chain Technology -- 8.3.4 Chemical Treatments and Use of Bio-Preservatives -- 8.3.4.1 Chlorine and Chlorine Dioxide -- 8.3.4.2 Hydrogen Peroxide -- 8.3.4.3 Lactic Acid Bacteria -- 8.3.5 Enzyme Inhibitors -- 8.3.6 Super Chilling -- 8.3.7 Irradiation Treatment -- 8.3.8 High-Pressure Treatment -- 8.3.9 Edible Coating -- 8.3.10 Role of Packaging Technology -- 8.4 Conclusion -- References -- Chapter 9 Postharvest Storage and Safety of Meat -- 9.1 Introduction -- 9.2 Muscle Structure -- 9.3 Contamination of Harvested Meat -- 9.3.1 Fresh Meat Processing -- 9.3.2 Control Contamination -- 9.3.3 Decontamination -- 9.3.4 Organic Antimicrobial -- 9.3.5 Inorganic Antimicrobial -- 9.3.6 High Hydrostatic Pressure -- 9.3.7 Ionizing Radiation -- 9.4 Pre-Rigor Changes -- 9.4.1 Cold Shortening -- 9.4.2 Acceleration of Postmortem Glycolysis -- 9.5 Postmortem Changes -- 9.5.1 Meat Color -- 9.5.2 Lipid Oxidation -- 9.6 Meat Storage and Safety -- 9.6.1 Refrigeration -- 9.6.2 Aging and Meat Quality -- 9.6.3 Packaging -- 9.6.4 Freezing -- 9.7 Conclusion -- References -- Chapter 10 Broiler Meat Production and Postharvest Quality Parameters. 10.1 Introduction -- 10.2 Broiler Chicken Production -- 10.2.1 Populations -- 10.2.2 Meat Production -- 10.2.3 Meat Consumption -- 10.2.4 Meat Improvement -- 10.2.5 Changes in Meat Consumption Patterns -- 10.3 Broilers' Skeletal Muscles -- 10.3.1 Muscle Structure -- 10.3.2 Muscle Fiber Type -- 10.3.3 Muscle Protein -- 10.3.4 Rigor Mortis -- 10.4 Meat Quality Characteristics -- 10.4.1 Meat Tenderness -- 10.4.2 Electrical Stunning and Electrical Stimulation -- 10.4.3 Meat Flavor -- 10.4.4 Meat Color -- 10.4.5 Sensory Analysis -- 10.5 Meat Composition -- 10.5.1 Comparing Broiler Meat with Other Species -- 10.6 Postharvest Portions and Deboning -- 10.7 Conclusion -- References -- Chapter 11 Postharvest Handling of Milk -- 11.1 Introduction -- 11.2 Composition and Structure -- 11.3 Quality Criteria for Milk -- 11.4 Microflora of Raw Milk -- 11.5 Control of Microorganisms in Raw Milk -- 11.5.1 Cleaning and Sanitizing -- 11.5.2 Cooling of Milk -- 11.5.3 Antimicrobial Constituents -- 11.5.3.1 The Lactoperoxidase System -- 11.5.3.2 Hydrogen Peroxide -- 11.5.4 Thermization (Thermalization) -- 11.5.5 Clarification -- References -- Chapter 12 Quality Assessment Methods and Postharvest Handling of Fresh Poultry Eggs -- 12.1 Introduction -- 12.2 Quality Assessment Methods for Fresh Poultry Eggs -- 12.2.1 Overview -- 12.2.2 Mechanical Techniques -- 12.2.3 Spectroscopic Techniques -- 12.2.4 Imaging Techniques -- 12.3 Postharvest Handling of Fresh Poultry Eggs -- 12.3.1 Transport and Shipment -- 12.3.2 Coating -- 12.3.3 Storage Temperature -- 12.3.4 Washing Process -- 12.3.5 Packaging -- 12.4 Conclusion -- References -- Part II Preservation of Minimally Processed Foods -- Chapter 13 Minimal Processing of Fruit and Vegetables -- 13.1 Introduction -- 13.2 Physiological Responses and Biochemical Changes -- 13.2.1 Ethylene -- 13.2.2 Respiration. 13.2.3 Oxidative Browning. |
| Record Nr. | UNINA-9911146697203321 |
| Boca Raton, FL : , : CRC Press, Taylor & Francis Group, , [2020] | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Handbook of food process design / / edited by Jasim Ahmed, M.Shafiur Rahman
| Handbook of food process design / / edited by Jasim Ahmed, M.Shafiur Rahman |
| Autore | Ahmed Jasim |
| Edizione | [1st ed.] |
| Pubbl/distr/stampa | Wiley, 2012 |
| Descrizione fisica | 1 online resource (1572 p.) |
| Disciplina | 664/.02 |
| Altri autori (Persone) | RahmanShafiur |
| Soggetto topico |
Food processing plants - Design and construction
Food processing machinery Food industry and trade |
| ISBN |
9786613628596
9781444398250 1444398253 9781280598760 128059876X 9781444398274 144439827X 9781444398243 1444398245 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
Handbook of Food Process Design; Contents; Preface; Acknowledgements; About the Editors; Contributors; Volume I; 1: Food Preservation and Processing Methods; Introduction; Purpose of Food Preservation; Food Preservation Methods; References; 2: Food Process Design: Overview; Introduction; Components of Food Process Design; Unit Operations and Complete Process; Process Flow Diagram; Codes, Standards and Recommended Practices; Process Severity, Quality and Safety; References; 3: Units and Dimensions; Introduction; Systems of Measurement; The SI System
Definition of Some Derived Physical QuantitiesDimensional Consistency; Precision and Accuracy; Unit Conversions; Guidelines for Using SI Units; References; 4: Material and Energy Balances; Introduction; Fundamentals of Material Balances; Examples of Material Balance Calculations with and without Reaction; Overview of Food Processes; Energy Balances; Examples of Material and Energy Balances in Food Processing; References; 5: Thermodynamics in Food Process Design; Introduction; Thermodynamic Fundamentals; First Law of Thermodynamics: Conservation of Energy; Second Law of Thermodynamics: Entropy Application of Thermodynamics in Food SystemsReferences; 6: Chemical Reaction Kinetics Pertaining to Foods; Introduction; Basics of Chemical Reaction Kinetics; Types of Reactions; Fraction Conversion Concept; Temperature Dependence of the Rate Constants; Types of Reactor; Reaction Kinetics Related to Food; Statistical Aspects of Kinetic Modeling; Conclusions; References; 7: Thermal Food Processing Optimization: Single and Multi-objective Optimization Case Studies; Introduction; Types of Optimization Methods; Single-objective Optimization of Thermal Food Processing Multi-objective Optimization of Thermal Food ProcessingResults and Discussion; Summary and Conclusion; References; 8: Instrumentation, Sensor Design and Selection; Introduction; Classification of Sensors; Measurements and Sensors in Food Process Control Systems; Criteria for Selection of Sensors; Recently Developed Measurement Techniques for Food Processes; Summary; References; 9: Automation and Process Control; Introduction; Food Processing Automation and Control: Current Status; Basic Control Theory; Current Practice and Future Trends in Food Process Automation; Conclusions; References 10: Use of Various Computational Tools and gPROMS for Modelling Simulation Optimisation and Control of Food ProcessesIntroduction; Reactor in Food Processing; Distillation in Food Processing; Extraction in Food Processing; Thermal Treatments in Food Processing; Model-based Techniques in Food Processing: Simulation, Optimisation and Control; Food Properties in Model-based Techniques; Computational Software in Food Processing; Conclusions; References; 11: Fluid Flow and Pump Selection; Introduction; Nature of Fluids; Basic Equations Related to Fluid Flow; Measurement of Flowing Fluids Pipes, Fittings and Valves |
| Record Nr. | UNINA-9910811058103321 |
Ahmed Jasim
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| Wiley, 2012 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
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Handbook of food process design [[electronic resource] /] / edited by Jasim Ahmed, M.Shafiur Rahman
| Handbook of food process design [[electronic resource] /] / edited by Jasim Ahmed, M.Shafiur Rahman |
| Pubbl/distr/stampa | Oxford ; ; Hoboken, N.J., : Wiley-Blackwell, 2011 |
| Descrizione fisica | 1 online resource (1572 p.) |
| Disciplina | 664/.02 |
| Altri autori (Persone) | RahmanShafiur |
| Soggetto topico |
Food processing plants - Design and construction
Food processing machinery Food industry and trade |
| ISBN |
1-4443-9825-3
1-280-59876-X 9786613628596 1-4443-9827-X 1-4443-9824-5 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
Handbook of Food Process Design; Contents; Preface; Acknowledgements; About the Editors; Contributors; Volume I; 1: Food Preservation and Processing Methods; Introduction; Purpose of Food Preservation; Food Preservation Methods; References; 2: Food Process Design: Overview; Introduction; Components of Food Process Design; Unit Operations and Complete Process; Process Flow Diagram; Codes, Standards and Recommended Practices; Process Severity, Quality and Safety; References; 3: Units and Dimensions; Introduction; Systems of Measurement; The SI System
Definition of Some Derived Physical QuantitiesDimensional Consistency; Precision and Accuracy; Unit Conversions; Guidelines for Using SI Units; References; 4: Material and Energy Balances; Introduction; Fundamentals of Material Balances; Examples of Material Balance Calculations with and without Reaction; Overview of Food Processes; Energy Balances; Examples of Material and Energy Balances in Food Processing; References; 5: Thermodynamics in Food Process Design; Introduction; Thermodynamic Fundamentals; First Law of Thermodynamics: Conservation of Energy; Second Law of Thermodynamics: Entropy Application of Thermodynamics in Food SystemsReferences; 6: Chemical Reaction Kinetics Pertaining to Foods; Introduction; Basics of Chemical Reaction Kinetics; Types of Reactions; Fraction Conversion Concept; Temperature Dependence of the Rate Constants; Types of Reactor; Reaction Kinetics Related to Food; Statistical Aspects of Kinetic Modeling; Conclusions; References; 7: Thermal Food Processing Optimization: Single and Multi-objective Optimization Case Studies; Introduction; Types of Optimization Methods; Single-objective Optimization of Thermal Food Processing Multi-objective Optimization of Thermal Food ProcessingResults and Discussion; Summary and Conclusion; References; 8: Instrumentation, Sensor Design and Selection; Introduction; Classification of Sensors; Measurements and Sensors in Food Process Control Systems; Criteria for Selection of Sensors; Recently Developed Measurement Techniques for Food Processes; Summary; References; 9: Automation and Process Control; Introduction; Food Processing Automation and Control: Current Status; Basic Control Theory; Current Practice and Future Trends in Food Process Automation; Conclusions; References 10: Use of Various Computational Tools and gPROMS for Modelling Simulation Optimisation and Control of Food ProcessesIntroduction; Reactor in Food Processing; Distillation in Food Processing; Extraction in Food Processing; Thermal Treatments in Food Processing; Model-based Techniques in Food Processing: Simulation, Optimisation and Control; Food Properties in Model-based Techniques; Computational Software in Food Processing; Conclusions; References; 11: Fluid Flow and Pump Selection; Introduction; Nature of Fluids; Basic Equations Related to Fluid Flow; Measurement of Flowing Fluids Pipes, Fittings and Valves |
| Record Nr. | UNINA-9910141292503321 |
| Oxford ; ; Hoboken, N.J., : Wiley-Blackwell, 2011 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
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Minimally Processed Foods : Technologies for Safety, Quality, and Convenience / / edited by Mohammed Wasim Siddiqui, Mohammad Shafiur Rahman
| Minimally Processed Foods : Technologies for Safety, Quality, and Convenience / / edited by Mohammed Wasim Siddiqui, Mohammad Shafiur Rahman |
| Edizione | [1st ed. 2015.] |
| Pubbl/distr/stampa | Cham : , : Springer International Publishing : , : Imprint : Springer, , 2015 |
| Descrizione fisica | 1 online resource (313 p.) |
| Disciplina | 664 |
| Collana | Food Engineering Series |
| Soggetto topico |
Food science
Biotechnology Food Science Chemical Bioengineering |
| ISBN | 3-319-10677-5 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto | 1. Minimally Processed Foods.- 2. Hurdle Technology in Food Preservation -- 3. Packaging Methods for Minimally Processed Foods -- 4. Washing, Peeling, and Slicing of Fresh-Cut Fruits and Vegetables.- 5. Technologies in Fresh-Cut Fruits and Vegetables.- 6. Trends, Convenience and Safety Issues of Ready Meals -- 7. Processing, Storage and Quality of Cooked-Chilled or Cooked-Frozen Foods -- 8. Part-Baked Products -- 9. Processing, Quality and Storage of Part-Baked Products -- 10. Minimally Processed Meat and Fish Products -- 11. Processing, Quality and Safety of Irradiated and High Pressure-Processed Meat and Seafood Products.- 12. Food Security: Challenges and Perspectives in Minimally Processed Foods. |
| Record Nr. | UNINA-9910298620203321 |
| Cham : , : Springer International Publishing : , : Imprint : Springer, , 2015 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
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Nondestructive Quality Assessment Techniques for Fresh Fruits and Vegetables / / edited by Pankaj B. Pathare, Mohammad Shafiur Rahman
| Nondestructive Quality Assessment Techniques for Fresh Fruits and Vegetables / / edited by Pankaj B. Pathare, Mohammad Shafiur Rahman |
| Edizione | [1st ed. 2022.] |
| Pubbl/distr/stampa | Singapore : , : Springer Nature Singapore : , : Imprint : Springer, , 2022 |
| Descrizione fisica | 1 online resource (394 pages) |
| Disciplina | 910.5 |
| Collana | Biomedical and Life Sciences Series |
| Soggetto topico |
Food science
Agricultural biotechnology Food Science Agricultural Biotechnology Food Engineering Fruita Hortalisses Qualitat dels aliments Tecnologia postcollita Assaigs no destructius |
| Soggetto genere / forma | Llibres electrònics |
| ISBN | 981-19-5422-4 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto | 1. Nondestructive Techniques for Fresh Produce Quality Analysis: An Overview -- 2. Monochrome Computer Vision for Detecting Quality Defects of Fruits and Vegetables -- 3. Imaging Techniques for Evaluation of Ripening and Maturity of Fruits and Vegetables -- 4. Application of Biospeckle Laser Technique for Assessment of Fruit Quality -- 5. Application of Spectroscopy for Assessing Quality and Safety of Fresh Horticultural Produce -- 6. Fourier Transform Infrared Spectroscopy (FTIR) Technique for Food Analysis and Authentication -- 7. Multi/Hyperspectral imaging for mango -- 8. Raman spectroscopy for fresh fruits and vegetables -- 9. NIR Spectroscopy for Internal and External Quality Measurement and Analysis of Thick Rind Fruits -- 10. Near-Infrared Spectroscopy for Pomegranate Quality Measurement and Prediction -- 11. X-ray Computed Tomography (CT) for the Internal Quality Evaluation of Fresh Produce -- 12. Non-Destructive Testing (NDT): Development of a Custom Designed Ultrasonic Systemfor Fruit Quality Evaluation -- 13. Acoustic Emission and Near-Infra Red Imaging Methods for Nondestructive Apple Quality Detection and their Classification -- 14. Chemometrics in nondestructive quality evaluation -- 15. Electronic Nose for Fresh Produce Quality -- 16. Use of Electronic Tongue to Determine Quality and Safety of Fresh Produce. |
| Record Nr. | UNINA-9910631081703321 |
| Singapore : , : Springer Nature Singapore : , : Imprint : Springer, , 2022 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
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Pesticide Residue in Foods : Sources, Management, and Control / / edited by Mohidus Samad Khan, Mohammad Shafiur Rahman
| Pesticide Residue in Foods : Sources, Management, and Control / / edited by Mohidus Samad Khan, Mohammad Shafiur Rahman |
| Edizione | [1st ed. 2017.] |
| Pubbl/distr/stampa | Cham : , : Springer International Publishing : , : Imprint : Springer, , 2017 |
| Descrizione fisica | 1 online resource (IX, 200 p. 19 illus., 17 illus. in color.) |
| Disciplina |
641.3
664 |
| Soggetto topico |
Food science
Chemicals - Safety measures Industrial microbiology Food Science Chemical Safety Industrial Microbiology |
| ISBN | 3-319-52683-9 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto | Introduction -- Pesticides Used in Food Production -- Statistics of Pesticide Uses in Different Countries -- Risk Benefits of Pesticide -- Pesticide Food Laws and Regulations -- Management and Strategies of Pesticide Use -- Pesticide Degradations, Residues and Environmental Concerns -- Health Concerns of Pesticide -- Alternatives of Pesticides -- Treatments for Reducing Pesticide Reside in Foods -- Analytical Methods in Measuring Pesticides in Foods -- Prospects of Organic Farming -- Biotechnology and Pesticide Use. |
| Record Nr. | UNINA-9910254144003321 |
| Cham : , : Springer International Publishing : , : Imprint : Springer, , 2017 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
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Statistical methods and models for health and clinical studies / / by Shahjahan Khan, Md. Shafiur Rahman
| Statistical methods and models for health and clinical studies / / by Shahjahan Khan, Md. Shafiur Rahman |
| Autore | Khan Shahjahan |
| Edizione | [1st ed.] |
| Pubbl/distr/stampa | Singapore : , : Springer Nature Singapore : , : Imprint : Springer, , 2025 |
| Descrizione fisica | 1 online resource (xix, 479 pages) : illustrations (some color) |
| Disciplina | 610.727 |
| Collana | Medicine Series |
| Soggetto topico |
Medical statistics
Clinical trials - Statistical methods Clinical medicine - Research - Statistical methods Medical care - Research - Statistical methods Medical care - Mathematical models Clinical medicine - Mathematical models Biometry Statistics Medical informatics Medical sciences Statistics as Topic Biomedical Research Biostatistics Clinical Trials as Topic |
| ISBN | 981-9608-78-3 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto | Part I: Introduction to Data (Khan) -- Chapter 1 – Introduction to Variables and Data -- Chapter 2: Data Description – Graphical and Numerical -- Part II: Probability and Distributions (Khan) -- Chapter 3: Probability concepts and discrete models -- Chapter 4: Normal distribution and applications -- Part III Data Production and Study Designs (Khan) -- Chapter 5: Observational studies -- Chapter 6: Experimental studies -- Part IV : Inferential Methods (Khan) -- Chapter 7: Statistical inference – Estimation -- Chapter 8: Statistical inference – Test of hypothesis (One sample) -- Chapter 9: Hypothesis tests for two and more means -- Part V : Linear Models (Rahman) -- Chapter 10: Relationship between quantitative variables -- Chapter 11: Relationship between two categorial variables -- Chapter 12: Nonlinear regression models -- Chapter 13: Multilevel models -- Chapter 14: Survival analysis. |
| Record Nr. | UNINA-9911021974903321 |
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Khan Shahjahan
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| Singapore : , : Springer Nature Singapore : , : Imprint : Springer, , 2025 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
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