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Extrusion-cooking techniques [[electronic resource] ] : applications, theory and sustainability / / edited by Leszek Moscicki
| Extrusion-cooking techniques [[electronic resource] ] : applications, theory and sustainability / / edited by Leszek Moscicki |
| Pubbl/distr/stampa | Weinheim, Germany, : Wiley-VCH, 2011 |
| Descrizione fisica | 1 online resource (236 p.) |
| Disciplina | 664.02 |
| Altri autori (Persone) | MoscickiLeszek |
| Soggetto topico |
Food - Extrusion
Extrusion process Processed foods |
| Soggetto genere / forma | Electronic books. |
| ISBN |
1-283-14070-5
9786613140708 3-527-63408-8 3-527-63409-6 |
| Formato | Materiale a stampa  |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
Extrusion-Cooking Techniques: Applications, Theory and Sustainability; Contents; Preface; List of Contributors; 1 Extrusion-Cooking and Related Technique; 1.1 Extrusion-Cooking Technology; 1.1.1 Preparation of Raw Material; 1.1.2 Extrusion-Cooking; 1.1.3 Forming, Drying and Packing; 1.2 Quality Parameters; 1.3 Extrusion-Cooking Technique; 1.3.1 Historical Development; 1.3.2 Processing of Biopolymers; 1.3.3 Food Melting; 1.3.4 Rheological Considerations; 1.4 Modern Food Extruders; 1.4.1 Single-Screw Extrusion-Cookers; 1.4.2 Twin-Screw Extrusion-Cookers; 1.5 Concluding Remarks; References
2 Engineering Aspects of Extrusion2.1 Mass Flow and Temperature Distribution in a Single-Screw Extruder; 2.1.1 The Theory of Mass Flow and Temperature Distribution; 2.1.2 Residence Time Distribution of the Material in the Extruder; 2.2 Energy Balance; 2.2.1 Components of Energy Balance; 2.2.2 Total Power Input to a Screw; 2.3 Mass and Heat Transfer in a Twin-Screw Extruder; 2.3.1 Heat Transfer; 2.3.2 Model by Yacu; 2.3.2.1 Solid Conveying Section; 2.3.2.2 Melt Pumping Section; 2.3.3 Model by van Zuilichem; References; 3 Raw Materials in the Production of Extrudates; 3.1 Introduction 3.2 Structure-Forming Raw Materials and Additional Components3.3 Physical and Chemical Changes in Vegetable Raw Materials During Extrusion- Cooking; 3.3.1 Changes in Starchy Materials; 3.3.2 Changes in Protein-Rich Materials; 3.3.3 Changes in Fibers; 3.3.4 Changes in Vitamins; 3.4 Nutritional Value of Extrusion-Cooked Foods; 3.5 Concluding Remarks; References; 4 Production of Breakfast Cereals; 4.1 Introduction; 4.2 Directly Extruded Breakfast Cereals; 4.3 Flaked Cereals; 4.4 Remarks on Operation; References; 5 Snack Pellets; 5.1 Introduction; 5.2 Methods of Snack Pellet Manufacturing 5.2.1 Production Stages5.2.1.1 Initial Phase; 5.2.1.2 Extrusion and Forming; 5.2.1.3 Production of Short Forms; 5.2.1.4 Production of Laminated, Perforated and Spatial Forms; 5.2.1.5 Drying, Packing and Storage; 5.2.1.6 Toasting or Frying - Final Stage of Snack Production; References; 6 Crispbread, Bread Crumbs and Baby Food; 6.1 Production of Crispbread; 6.2 Production of Bread Crumbs; 6.3 Production of Precooked Flour, Instant Semolina and Baby Food; References; 7 Precooked Pasta; 7.1 Introduction; 7.2 Raw Materials Used in Pasta Processing; 7.3 Extrusion-Cooked Pasta-Like Products 7.3.1 Experimental Results7.4 Conclusions; References; 8 Processing of Full Fat Soybeans and Textured Vegetable Proteins; 8.1 Introduction; 8.2 Extrusion-Cooking of Full-Fat Soybeans and Other Protein-Rich Vegetable Materials; 8.3 Production of Textured Proteins and Meat Analogues; References; 9 Extrusion Technique in Confectionery; 9.1 Introduction; 9.2 Sweets and Candy; 9.3 Creams and Pastes; 9.4 Gums and Jellies; 9.5 Other Products; 9.6 Concluding Remarks; References; 10 Pet Food and Aquafeed; 10.1 Introduction; 10.2 Market Development; 10.3 Feed Extruders; 10.4 Technology 10.4.1 Raw Materials and their Preparation |
| Record Nr. | UNINA-9910141049703321 |
| Weinheim, Germany, : Wiley-VCH, 2011 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Extrusion-cooking techniques [[electronic resource] ] : applications, theory and sustainability / / edited by Leszek Moscicki
| Extrusion-cooking techniques [[electronic resource] ] : applications, theory and sustainability / / edited by Leszek Moscicki |
| Pubbl/distr/stampa | Weinheim, Germany, : Wiley-VCH, 2011 |
| Descrizione fisica | 1 online resource (236 p.) |
| Disciplina | 664.02 |
| Altri autori (Persone) | MoscickiLeszek |
| Soggetto topico |
Food - Extrusion
Extrusion process Processed foods |
| ISBN |
1-283-14070-5
9786613140708 3-527-63408-8 3-527-63409-6 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
Extrusion-Cooking Techniques: Applications, Theory and Sustainability; Contents; Preface; List of Contributors; 1 Extrusion-Cooking and Related Technique; 1.1 Extrusion-Cooking Technology; 1.1.1 Preparation of Raw Material; 1.1.2 Extrusion-Cooking; 1.1.3 Forming, Drying and Packing; 1.2 Quality Parameters; 1.3 Extrusion-Cooking Technique; 1.3.1 Historical Development; 1.3.2 Processing of Biopolymers; 1.3.3 Food Melting; 1.3.4 Rheological Considerations; 1.4 Modern Food Extruders; 1.4.1 Single-Screw Extrusion-Cookers; 1.4.2 Twin-Screw Extrusion-Cookers; 1.5 Concluding Remarks; References
2 Engineering Aspects of Extrusion2.1 Mass Flow and Temperature Distribution in a Single-Screw Extruder; 2.1.1 The Theory of Mass Flow and Temperature Distribution; 2.1.2 Residence Time Distribution of the Material in the Extruder; 2.2 Energy Balance; 2.2.1 Components of Energy Balance; 2.2.2 Total Power Input to a Screw; 2.3 Mass and Heat Transfer in a Twin-Screw Extruder; 2.3.1 Heat Transfer; 2.3.2 Model by Yacu; 2.3.2.1 Solid Conveying Section; 2.3.2.2 Melt Pumping Section; 2.3.3 Model by van Zuilichem; References; 3 Raw Materials in the Production of Extrudates; 3.1 Introduction 3.2 Structure-Forming Raw Materials and Additional Components3.3 Physical and Chemical Changes in Vegetable Raw Materials During Extrusion- Cooking; 3.3.1 Changes in Starchy Materials; 3.3.2 Changes in Protein-Rich Materials; 3.3.3 Changes in Fibers; 3.3.4 Changes in Vitamins; 3.4 Nutritional Value of Extrusion-Cooked Foods; 3.5 Concluding Remarks; References; 4 Production of Breakfast Cereals; 4.1 Introduction; 4.2 Directly Extruded Breakfast Cereals; 4.3 Flaked Cereals; 4.4 Remarks on Operation; References; 5 Snack Pellets; 5.1 Introduction; 5.2 Methods of Snack Pellet Manufacturing 5.2.1 Production Stages5.2.1.1 Initial Phase; 5.2.1.2 Extrusion and Forming; 5.2.1.3 Production of Short Forms; 5.2.1.4 Production of Laminated, Perforated and Spatial Forms; 5.2.1.5 Drying, Packing and Storage; 5.2.1.6 Toasting or Frying - Final Stage of Snack Production; References; 6 Crispbread, Bread Crumbs and Baby Food; 6.1 Production of Crispbread; 6.2 Production of Bread Crumbs; 6.3 Production of Precooked Flour, Instant Semolina and Baby Food; References; 7 Precooked Pasta; 7.1 Introduction; 7.2 Raw Materials Used in Pasta Processing; 7.3 Extrusion-Cooked Pasta-Like Products 7.3.1 Experimental Results7.4 Conclusions; References; 8 Processing of Full Fat Soybeans and Textured Vegetable Proteins; 8.1 Introduction; 8.2 Extrusion-Cooking of Full-Fat Soybeans and Other Protein-Rich Vegetable Materials; 8.3 Production of Textured Proteins and Meat Analogues; References; 9 Extrusion Technique in Confectionery; 9.1 Introduction; 9.2 Sweets and Candy; 9.3 Creams and Pastes; 9.4 Gums and Jellies; 9.5 Other Products; 9.6 Concluding Remarks; References; 10 Pet Food and Aquafeed; 10.1 Introduction; 10.2 Market Development; 10.3 Feed Extruders; 10.4 Technology 10.4.1 Raw Materials and their Preparation |
| Record Nr. | UNINA-9910830975503321 |
| Weinheim, Germany, : Wiley-VCH, 2011 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Extrusion-cooking techniques : applications, theory and sustainability / / edited by Leszek Moscicki
| Extrusion-cooking techniques : applications, theory and sustainability / / edited by Leszek Moscicki |
| Pubbl/distr/stampa | Weinheim, Germany, : Wiley-VCH, 2011 |
| Descrizione fisica | 1 online resource (236 p.) |
| Disciplina | 664.02 |
| Altri autori (Persone) | MoscickiLeszek |
| Soggetto topico |
Food - Extrusion
Extrusion process Processed foods |
| ISBN |
1-283-14070-5
9786613140708 3-527-63408-8 3-527-63409-6 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
Extrusion-Cooking Techniques: Applications, Theory and Sustainability; Contents; Preface; List of Contributors; 1 Extrusion-Cooking and Related Technique; 1.1 Extrusion-Cooking Technology; 1.1.1 Preparation of Raw Material; 1.1.2 Extrusion-Cooking; 1.1.3 Forming, Drying and Packing; 1.2 Quality Parameters; 1.3 Extrusion-Cooking Technique; 1.3.1 Historical Development; 1.3.2 Processing of Biopolymers; 1.3.3 Food Melting; 1.3.4 Rheological Considerations; 1.4 Modern Food Extruders; 1.4.1 Single-Screw Extrusion-Cookers; 1.4.2 Twin-Screw Extrusion-Cookers; 1.5 Concluding Remarks; References
2 Engineering Aspects of Extrusion2.1 Mass Flow and Temperature Distribution in a Single-Screw Extruder; 2.1.1 The Theory of Mass Flow and Temperature Distribution; 2.1.2 Residence Time Distribution of the Material in the Extruder; 2.2 Energy Balance; 2.2.1 Components of Energy Balance; 2.2.2 Total Power Input to a Screw; 2.3 Mass and Heat Transfer in a Twin-Screw Extruder; 2.3.1 Heat Transfer; 2.3.2 Model by Yacu; 2.3.2.1 Solid Conveying Section; 2.3.2.2 Melt Pumping Section; 2.3.3 Model by van Zuilichem; References; 3 Raw Materials in the Production of Extrudates; 3.1 Introduction 3.2 Structure-Forming Raw Materials and Additional Components3.3 Physical and Chemical Changes in Vegetable Raw Materials During Extrusion- Cooking; 3.3.1 Changes in Starchy Materials; 3.3.2 Changes in Protein-Rich Materials; 3.3.3 Changes in Fibers; 3.3.4 Changes in Vitamins; 3.4 Nutritional Value of Extrusion-Cooked Foods; 3.5 Concluding Remarks; References; 4 Production of Breakfast Cereals; 4.1 Introduction; 4.2 Directly Extruded Breakfast Cereals; 4.3 Flaked Cereals; 4.4 Remarks on Operation; References; 5 Snack Pellets; 5.1 Introduction; 5.2 Methods of Snack Pellet Manufacturing 5.2.1 Production Stages5.2.1.1 Initial Phase; 5.2.1.2 Extrusion and Forming; 5.2.1.3 Production of Short Forms; 5.2.1.4 Production of Laminated, Perforated and Spatial Forms; 5.2.1.5 Drying, Packing and Storage; 5.2.1.6 Toasting or Frying - Final Stage of Snack Production; References; 6 Crispbread, Bread Crumbs and Baby Food; 6.1 Production of Crispbread; 6.2 Production of Bread Crumbs; 6.3 Production of Precooked Flour, Instant Semolina and Baby Food; References; 7 Precooked Pasta; 7.1 Introduction; 7.2 Raw Materials Used in Pasta Processing; 7.3 Extrusion-Cooked Pasta-Like Products 7.3.1 Experimental Results7.4 Conclusions; References; 8 Processing of Full Fat Soybeans and Textured Vegetable Proteins; 8.1 Introduction; 8.2 Extrusion-Cooking of Full-Fat Soybeans and Other Protein-Rich Vegetable Materials; 8.3 Production of Textured Proteins and Meat Analogues; References; 9 Extrusion Technique in Confectionery; 9.1 Introduction; 9.2 Sweets and Candy; 9.3 Creams and Pastes; 9.4 Gums and Jellies; 9.5 Other Products; 9.6 Concluding Remarks; References; 10 Pet Food and Aquafeed; 10.1 Introduction; 10.2 Market Development; 10.3 Feed Extruders; 10.4 Technology 10.4.1 Raw Materials and their Preparation |
| Record Nr. | UNINA-9910877641103321 |
| Weinheim, Germany, : Wiley-VCH, 2011 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Food process engineering : emerging trends in research and their applications / / edited by Murlidhar Meghwal, PhD, Megh R. Goyal, PhD, PE
| Food process engineering : emerging trends in research and their applications / / edited by Murlidhar Meghwal, PhD, Megh R. Goyal, PhD, PE |
| Pubbl/distr/stampa | Oakville, ON, Canada ; ; Waretown, NJ, USA : , : Apple Academic Press Inc., , [2017] |
| Descrizione fisica | 1 online resource (436 pages) : illustrations, tables |
| Disciplina | 664/.02 |
| Collana | Innovations in Agricultural & Biological Engineering |
| Soggetto topico |
Food industry and trade
Food - Preservation Processed foods Food handling |
| ISBN |
1-315-34193-X
1-315-36615-0 1-77188-403-7 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto | Part I. Emerging trends and technologies in food processing -- Part II. Ultrasonic treatment of foods -- Part III. Foods for specific needs -- Part IV. Food preservation -- Part V. Food hazards and their controls. |
| Record Nr. | UNINA-9910155141503321 |
| Oakville, ON, Canada ; ; Waretown, NJ, USA : , : Apple Academic Press Inc., , [2017] | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Food process engineering operations / / George D. Saravacos, Zacharias B. Maroulis
| Food process engineering operations / / George D. Saravacos, Zacharias B. Maroulis |
| Autore | Saravacos George D. <1928-> |
| Pubbl/distr/stampa | Boca Raton, Fla. : , : CRC Press, , 2011 |
| Descrizione fisica | 1 online resource (586 p.) |
| Disciplina | 338.4/764795 |
| Altri autori (Persone) | MaroulisZacharias B. <1957-> |
| Collana | Contemporary Food Engineering |
| Soggetto topico |
Food industry and trade
Processed foods Food handling Agricultural processing |
| Soggetto genere / forma | Electronic books. |
| ISBN |
0-429-15006-7
1-4200-8354-6 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
Front Cover; Contents; Series Preface; Series Editor; Preface; Authors; Chapter 1. Introduction; Chapter 2. Transport Phenomena; Chapter 3. Thermodynamics and Kinetics; Chapter 4. Overview of Food Process Technology; Chapter 5. Engineering Properties of Foods; Chapter 6. Fluid Flow Operations; Chapter 7. Mechanical Processing Operations; Chapter 8. Heat Transfer Operations; Chapter 9. Thermal Processing Operations; Chapter 10. Evaporation Operations; Chapter 11. Drying Operations; Chapter 12. Refrigeration and Freezing Operations; Chapter 13. Mass Transfer Operations
Chapter 14. Novel Food Process OperationsChapter 15. Elements of Food Packaging Operations; Chapter 16. Spreadsheet Applications; Appendix A; Back Cover |
| Record Nr. | UNINA-9910460575603321 |
Saravacos George D. <1928->
|
||
| Boca Raton, Fla. : , : CRC Press, , 2011 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Food process engineering operations / / George D. Saravacos, Zacharias B. Maroulis
| Food process engineering operations / / George D. Saravacos, Zacharias B. Maroulis |
| Autore | Saravacos George D. <1928-> |
| Pubbl/distr/stampa | Boca Raton, Fla. : , : CRC Press, , 2011 |
| Descrizione fisica | 1 online resource (586 p.) |
| Disciplina | 338.4/764795 |
| Altri autori (Persone) | MaroulisZacharias B. <1957-> |
| Collana | Contemporary Food Engineering |
| Soggetto topico |
Food industry and trade
Processed foods Food handling Agricultural processing |
| ISBN |
0-429-15006-7
1-4200-8354-6 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
Front Cover; Contents; Series Preface; Series Editor; Preface; Authors; Chapter 1. Introduction; Chapter 2. Transport Phenomena; Chapter 3. Thermodynamics and Kinetics; Chapter 4. Overview of Food Process Technology; Chapter 5. Engineering Properties of Foods; Chapter 6. Fluid Flow Operations; Chapter 7. Mechanical Processing Operations; Chapter 8. Heat Transfer Operations; Chapter 9. Thermal Processing Operations; Chapter 10. Evaporation Operations; Chapter 11. Drying Operations; Chapter 12. Refrigeration and Freezing Operations; Chapter 13. Mass Transfer Operations
Chapter 14. Novel Food Process OperationsChapter 15. Elements of Food Packaging Operations; Chapter 16. Spreadsheet Applications; Appendix A; Back Cover |
| Record Nr. | UNINA-9910797035703321 |
|
Saravacos George D. <1928->
|
||
| Boca Raton, Fla. : , : CRC Press, , 2011 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Handbook of food science and technology 2 : food process engineering and packaging / / edited by Romain Jeantet [and three others]
| Handbook of food science and technology 2 : food process engineering and packaging / / edited by Romain Jeantet [and three others] |
| Pubbl/distr/stampa | Hoboken, New Jersey : , : ISTE : , : Wiley, , 2016 |
| Descrizione fisica | 1 online resource (269 p.) |
| Disciplina | 664.024 |
| Collana |
Food science and technology series
THEi Wiley ebooks |
| Soggetto topico |
Food industry and trade - Technological innovations
Food - Biotechnology Food - Composition Chemical engineering Processed foods Food - Packaging |
| ISBN |
1-119-28524-0
1-119-28523-2 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
Table of Contents; Title; Copyright; Introduction; PART 1: Basis of Food Engineering; 1 Transport Phenomena - Basis of Unit Operations; 1.1. Transfer processes in conduction; 1.2. Convective transfer processes; PART 2: Food Biological Stabilization; 2 Inhibition of Food Modifying Agents; 2.1. Refrigeration and freezing; 2.2. Concentration by evaporation; 2.3. Dehydration; 2.4. Stabilization by chemical inhibition; 3 Separation of Food Modifying Agents; 3.1. Sedimentation; 3.2. Cross-flow filtration; 4 Inactivation of Food Modifying Agents; 4.1. Heat treatment; 4.2. Food irradiation
4.3. Combined treatmentsPART 3: Food Physicochemical Stabilization; 5 Stability of Complex Foods and Dispersed Systems; 5.1. Complex foods: overview of dispersed systems; 5.2. Production of emulsions; 5.3. Stability of dispersed systems; PART 4: Food Ingredient Preparation; 6 Physicochemical Basis of Fractionation and Related Technologies; 6.1. Particle separation; 6.2. Steric separation; 6.3. Separation by charge; 6.4. Separation by affinity chromatography; 6.5. Extraction of lipophilic molecules; 6.6. Biotransformation and its use in separation 7 Biotransformation and Physicochemical Processing7.1. Biotransformation; 7.2. Physicochemical changes; PART 5: Packaging; 8 Packaging: Principles and Technology; 8.1. Packaging: definition and principles; 8.2. Functions of packaging; 8.3. Properties of packaging material; 8.4. Packaging materials; 8.5. Packaging technologies; Bibliography; List of Authors; Index; End User License Agreement |
| Record Nr. | UNINA-9910136542003321 |
| Hoboken, New Jersey : , : ISTE : , : Wiley, , 2016 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Handbook of food science and technology 2 : food process engineering and packaging / / edited by Romain Jeantet [and three others]
| Handbook of food science and technology 2 : food process engineering and packaging / / edited by Romain Jeantet [and three others] |
| Pubbl/distr/stampa | Hoboken, New Jersey : , : ISTE : , : Wiley, , 2016 |
| Descrizione fisica | 1 online resource (269 p.) |
| Disciplina | 664.024 |
| Collana |
Food science and technology series
THEi Wiley ebooks |
| Soggetto topico |
Food industry and trade - Technological innovations
Food - Biotechnology Food - Composition Chemical engineering Processed foods Food - Packaging |
| ISBN |
1-119-28524-0
1-119-28523-2 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
Table of Contents; Title; Copyright; Introduction; PART 1: Basis of Food Engineering; 1 Transport Phenomena - Basis of Unit Operations; 1.1. Transfer processes in conduction; 1.2. Convective transfer processes; PART 2: Food Biological Stabilization; 2 Inhibition of Food Modifying Agents; 2.1. Refrigeration and freezing; 2.2. Concentration by evaporation; 2.3. Dehydration; 2.4. Stabilization by chemical inhibition; 3 Separation of Food Modifying Agents; 3.1. Sedimentation; 3.2. Cross-flow filtration; 4 Inactivation of Food Modifying Agents; 4.1. Heat treatment; 4.2. Food irradiation
4.3. Combined treatmentsPART 3: Food Physicochemical Stabilization; 5 Stability of Complex Foods and Dispersed Systems; 5.1. Complex foods: overview of dispersed systems; 5.2. Production of emulsions; 5.3. Stability of dispersed systems; PART 4: Food Ingredient Preparation; 6 Physicochemical Basis of Fractionation and Related Technologies; 6.1. Particle separation; 6.2. Steric separation; 6.3. Separation by charge; 6.4. Separation by affinity chromatography; 6.5. Extraction of lipophilic molecules; 6.6. Biotransformation and its use in separation 7 Biotransformation and Physicochemical Processing7.1. Biotransformation; 7.2. Physicochemical changes; PART 5: Packaging; 8 Packaging: Principles and Technology; 8.1. Packaging: definition and principles; 8.2. Functions of packaging; 8.3. Properties of packaging material; 8.4. Packaging materials; 8.5. Packaging technologies; Bibliography; List of Authors; Index; End User License Agreement |
| Record Nr. | UNINA-9910818096203321 |
| Hoboken, New Jersey : , : ISTE : , : Wiley, , 2016 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Improving food quality with novel food processing technologies / / edited by Ozlem Tokusoglu, Barry G. Swanson
| Improving food quality with novel food processing technologies / / edited by Ozlem Tokusoglu, Barry G. Swanson |
| Pubbl/distr/stampa | Boca Raton : , : CRC Press, , [2015] |
| Descrizione fisica | 1 online resource (476 p.) |
| Disciplina |
338.4/7664
338.47664 |
| Soggetto topico |
Food industry and trade - Sanitation
Processed foods Food - Preservation |
| ISBN |
0-429-18541-3
1-4665-0724-1 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
Front Cover; Contents; Editors; Contributors; Chapter 1: Introduction to Improving Food Quality by Novel Food Processing; Chapter 2: High-Pressure Processing of Bioactive Components of Foods; Chapter 3: High-Pressure Processing for Improved Dairy Food Quality; Chapter 4: Improving Quality of Agrofood Products by High-Pressure Processing; Chapter 5: High-Pressure Processing for Freshness, Shelf-Life Quality of Meat Products and Value-Added Meat Products; Chapter 6: Quality of High-Pressure Processed Pastes and Purees; Chapter 7: Fruit Juice Quality Enhancement by High-Pressure Technology
Chapter 8: Mild High-Pressure Treatments as an Alternative to Conventional Thermal Blanching : A Case Study on Pepper FruitsChapter 9: High-Pressure Processing for Improving Digestibility of Cooked Sorghum Protein; Chapter 10: Modeling and Simulating of the High Hydrostatic Pressure Inactivation of Microorganisms in Foods; Chapter 11: Phytochemical Quality, Microbial Stability, and Bioactive Profiles of Berry-Type Fruits, Grape, and Grape By-Products with High-Pressure Processing; Chapter 12: Improving Quality and Shelf-Life of Table Eggs and Olives by High-Pressure Processing Chapter 13: Applications of High Pressure as a Nonthermal Fermentation Control TechniqueChapter 14: Food Allergies : High-Pressure Processing Effects on Food Allergens and Allergenicity; Chapter 15: Effects of Pulsed Electric Field Processing on Microbial Quality, Enzymatic, and Physical Properties of Milk; Chapter 16: Modification of Cheese Quality Using Pulsed Electric Fields; Chapter 17: Quality, Safety, and Shelf-Life Improvement in Fruit Juices by Pulsed Electric Fields; Chapter 18: Improving Liquid Egg Quality by Pulsed Electrical Field Processing Chapter 19: PEF Systems for Industrial Food Processing and Related ApplicationsBack Cover |
| Record Nr. | UNINA-9910787963503321 |
| Boca Raton : , : CRC Press, , [2015] | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Microbes in the food industry / / edited by Navnidhi Chhikara, Anil Panghal, and Gaurav Chaudhary
| Microbes in the food industry / / edited by Navnidhi Chhikara, Anil Panghal, and Gaurav Chaudhary |
| Pubbl/distr/stampa | Hoboken, NJ : , : John Wiley & Sons, Inc. and Scrivener Publishing LLC, , [2023] |
| Descrizione fisica | 1 online resource (507 pages) |
| Disciplina | 338.47664 |
| Soggetto topico | Processed foods |
| ISBN |
1-119-77640-6
1-119-77639-2 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
Cover -- Title Page -- Copyright Page -- Contents -- Preface -- Chapter 1 Food Microbiology: Fundamentals and Techniques -- 1.1 Introduction -- 1.2 Food Microbiology: A Historical Perspective -- 1.3 Beneficial Microbes in Food -- 1.3.1 Factors Influencing Microbial Growth in Food -- 1.3.2 Food Fermentation -- 1.3.3 Probiotics -- 1.3.4 Microbial Bio-Preservatives -- 1.4 Harmful Microbes in Food -- 1.4.1 Factors Influencing Food Spoilage -- 1.4.2 Indicators of Food Spoilage -- 1.4.3 Foodborne Infections and Intoxications -- 1.4.4 Food Preservation to Control Spoilage -- 1.5 Classical Food Microbiological Techniques -- 1.6 Advances in Food Microbiological Techniques -- 1.6.1 Protein-Based Methods -- 1.6.2 DNA-Based Methods -- 1.6.3 Biosensor-Based Methods -- 1.6.4 AI and ML Applications -- 1.7 Regulations Governing Food Microbiology -- 1.8 Conclusions -- References -- Chapter 2 Fermented Foods in Health and Disease Prevention -- 2.1 Fermentation -- 2.1.1 Types of Fermentation -- 2.1.2 Bioactive Compounds -- 2.2 Traditional Fermented Food -- 2.3 Application of Fermentation to Food -- 2.3.1 Fruits and Vegetables-Based Fermented Products -- 2.3.1.1 Kimchi -- 2.3.1.2 Sauerkraut -- 2.3.1.3 Boza -- 2.3.1.4 Wine -- 2.3.1.5 Vinegar -- 2.3.2 Fermented Products from Roots and Tubers -- 2.3.3 Cereals and Legumes-Based Fermented Products -- 2.3.3.1 Beer -- 2.3.3.2 Sourdough -- 2.3.4 Fermentation of Meat, Fish and Seafood -- 2.3.4.1 Meat Sausages -- 2.3.5 Fermented Dairy Products -- 2.3.5.1 Kefir -- 2.3.5.2 Koumiss -- 2.3.5.3 Cheese -- 2.3.5.4 Yogurt -- 2.3.6 Other Fermented Products -- 2.4 Effects of Fermentation on Nutrients -- 2.4.1 Carbohydrates -- 2.4.2 Proteins -- 2.4.3 Fat -- 2.4.4 Micronutrients -- 2.4.4.1 Vitamins -- 2.4.4.2 Minerals -- 2.4.5 Phytonutrients -- 2.5 Health Benefits of Fermented Foods and Beverages -- 2.5.1 Antiallergic Effect.
2.5.2 Antioxidant Activity -- 2.5.3 Antihypertensive Activity -- 2.5.4 Antimicrobial Activity -- 2.5.5 Alleviating Cholesterol Levels -- 2.5.6 Anticancer Activity -- 2.5.7 Effect on Gastrointestinal Diseases -- 2.5.8 Antidiabetic Effect -- 2.6 Food Safety and Quality Control -- 2.7 Conclusions and Future Perspectives -- References -- Chapter 3 Probiotic Dairy Foods -- 3.1 Introduction -- 3.2 Classification and Phylogenetic Properties of Probiotic Microorganisms -- 3.2.1 Lactobacillus Genus -- 3.2.2 Bifidobacterium Genus -- 3.2.3 Lactococcus Genus -- 3.2.4 Streptococcus Genus -- 3.2.5 Enterococcus Genus -- 3.3 Probiotics in the Dairy Matrix -- 3.4 Probiotic Dairy Products -- 3.4.1 Probiotic Yogurt -- 3.4.2 Probiotic Cheese -- 3.4.3 Probiotic Ice Cream -- 3.4.4 Probiotic Dairy-Based Beverages -- References -- Chapter 4 Dairy Probiotic Products -- 4.1 Introduction -- 4.2 Fermented Milks -- 4.2.1 Yogurt -- 4.2.1.1 Effect of Probiotic Supplementation on Yogurt Properties -- 4.2.1.2 Potential Human Health Benefits of Supplementing Yogurts with Probiotics -- 4.2.2 Kefir -- 4.2.3 Cheese -- 4.2.4 Butter -- 4.2.5 Ice Cream -- 4.2.6 Dairy Desserts -- 4.3 Conclusions and Perspectives -- References -- Chapter 5 Design Schematics, Operational Characteristics and Process Applications of Bioreactors -- 5.1 Introduction -- 5.2 Fermenter Design and Operations -- 5.2.1 Structural Material -- 5.2.2 Features of Fermenter Design -- 5.3 Fermenter Configuration -- 5.3.1 Batch Process -- 5.3.1.1 Batch Fermenter Design -- 5.3.2 Continuous Process -- 5.3.2.1 Continuous Stirred Tank Reactor (CSTR) -- 5.3.2.2 Plug Flow Reactor (PFR) -- 5.3.3 Fed Batch or Semi-Continuous Process -- 5.3.3.1 The Constant Volume or Fixed Volume Fed-Batch Reactors -- 5.3.3.2 The Variable Volume Fed-Batch Reactors -- 5.4 Types of Fermenter -- 5.4.1 Stirred Tank Fermenter -- 5.4.2 Airlift Fermenter. 5.4.3 Bubble Column Reactor -- 5.4.4 Fluidized Bed Reactor -- 5.4.5 Packed Bed Reactor -- 5.4.6 Membrane Bioreactor -- 5.5 Factors Influencing Operation of Fermenters -- 5.5.1 Heat Transfer -- 5.5.2 Mass Transfer -- 5.5.3 Scale-Up in Fermenter -- 5.6 Conclusion -- References -- Chapter 6 Enzymes in Food Industry and Their Regulatory Oversight -- 6.1 Introduction -- 6.2 Production of Enzymes -- 6.2.1 Sources of Enzymes -- 6.2.2 Strain Selection -- 6.2.3 Fermentation -- 6.2.4 Pretreatment -- 6.2.5 Downstream Processing -- 6.2.6 Enzyme Formulation -- 6.2.6.1 Formulation of Solid Products -- 6.2.6.2 Formulation of Liquid Products -- 6.3 Applications of Enzymes in Food Industry -- 6.3.1 Enzymes in Starch Processing -- 6.3.2 Enzymes in Baking Industry -- 6.3.3 Enzymes in Brewing Industry -- 6.3.4 Enzymes in Dairy Industry -- 6.3.5 Enzymes in Fruits and Vegetables Processing Industry -- 6.3.6 Other Applications -- 6.4 Safety Evaluation of Enzymes -- 6.4.1 Global Frameworks for Safety Evaluation -- 6.4.2 Environmental Health Criteria 240: Principles and Methods for the Risk Assessment of Chemicals in Food -- 6.4.3 JECFA Guidelines on Safety Assessment of Enzymes -- 6.5 Global Regulatory Frameworks -- 6.6 Regulatory Framework in India -- References -- Chapter 7 Functional and Nutraceutical Potential of Fruits and Vegetables -- 7.1 Introduction -- 7.2 Biochemistry of Fruits and Vegetables -- 7.2.1 Polyphenols and Flavonoids -- 7.2.2 Carotenoids -- 7.2.3 Vitamins -- 7.2.4 Glucosinolates -- 7.2.5 Phytoestrogens -- 7.3 Nutritional Composition of Fruits and Vegetable By-Products -- 7.4 Extraction of Bioactives from Fruits and Vegetables -- 7.4.1 Conventional Extraction Techniques -- 7.4.2 Novel Extraction Techniques -- 7.5 Processing Methods Used for Development of Functional Foods from Fruits and Vegetables -- 7.5.1 Fermentation -- 7.5.1.1 Fermented Products. 7.5.2 Food Fortification -- 7.5.2.1 Superfoods -- 7.5.3 Encapsulation -- 7.6 Fruits and Vegetable-Based Nutraceuticals -- 7.7 Influence of Processing Methods on Functional Ingredients -- 7.8 Influence of Storage on Functional Ingredients -- 7.9 Future of Functional Foods -- Conclusion -- References -- Chapter 8 Microbes as Bio-Factories for the Valorization of Fruit and Vegetable Processing Wastes -- 8.1 Introduction -- 8.2 Microbial Bio-Processing of Fruit and Vegetable Wastes -- 8.3 Valuable Commodities from Fruit and Vegetable Waste -- 8.3.1 Fermented Beverages -- 8.3.2 Food Colorants -- 8.3.3 Single-Cell Protein (SCP) -- 8.3.4 Flavor and Fragrance -- 8.3.5 Enzymes -- 8.3.6 Organic Acids -- 8.3.7 Biopesticides -- 8.3.8 Plant Growth Regulators -- 8.3.9 Polysaccharides -- 8.3.10 Biofuels -- 8.4 Technical Challenges, Economics and Future Prospective -- 8.5 Conclusion -- References -- Chapter 9 Solid-State Fermentation -- 9.1 Introduction -- 9.1.1 Principle of SSF -- 9.1.2 Process of Solid-State Fermentation -- 9.2 History of Solid-State Fermentation (SSF) -- 9.3 Factors Affecting SSF -- 9.3.1 Inoculum Type -- 9.3.2 Moisture and Water Activity -- 9.3.3 pH -- 9.3.4 Temperature -- 9.3.5 Substrates -- 9.3.6 Aeration and Agitation -- 9.3.7 Nutritional Factors -- 9.4 Types of Solid-State Fermentation -- 9.4.1 Aerobic SSF -- 9.4.2 Anaerobic SSF -- 9.5 Application of SSF Carried Out on Inert Support Materials -- 9.5.1 Enzyme -- 9.5.2 Organic Acids -- 9.5.3 Bacteriocins -- 9.5.4 Flavour and Aroma Compounds -- 9.6 Modern Aspects of Solid-State Fermentation -- 9.6.1 Advancement in the Design of Bioreactors for Fermentation -- 9.6.2 Bioreactors in Solid-State Fermentation -- 9.6.2.1 Tray Bioreactor -- 9.6.2.2 Packed-Bed Bioreactor -- 9.6.2.3 Intermittent or Continuously Mixed SSF Bioreactor -- 9.6.2.4 Rotating Drum Bioreactors (RBD) -- 9.6.2.5 Modular Bioreactor. 9.6.2.6 Novozymes Bio A/G Bioreactor -- 9.6.2.7 Air-Solid Fluidized Bed Bioreactor -- 9.6.3 Biotechnology in SSF -- 9.7 Challenges to SSF -- 9.8 Conclusions -- References -- Chapter 10 Pigments Produced by Fungi and Bacteria from Extreme Environments -- 10.1 Introduction -- 10.2 Extreme Environments -- 10.2.1 Polar Ecosystems -- 10.2.2 Alpine and High-Altitude Ecosystems -- 10.2.3 Desert Ecosystems -- 10.2.4 Saline Ecosystems -- 10.2.5 Volcanic Ecosystems -- 10.3 Extremophilic Microorganisms -- 10.3.1 Fungi -- 10.3.2 Bacteria -- Conclusion -- Acknowledgments -- References -- Chapter 11 Commercially Available Databases in Food Microbiology -- 11.1 Introduction -- 11.2 Functions of a Databases -- 11.3 Need for Databases -- 11.4 Predictive Microbiology in Foods -- 11.4.1 History of Predictive Microbiology -- 11.4.2 Terminology in Predictive Microbiology -- 11.5 Predictive Microbiology and Its Models -- 11.5.1 Experimental Design -- 11.5.2 Data Generation -- 11.6 Rapid Methods of Data Generation -- 11.6.1 Turbidimetry -- 11.6.2 Flow Cytometry -- 11.6.3 Microscopy and Image Analysis -- 11.6.4 Electrochemical Methods: Impedance and Conductance -- 11.7 Predictive Models -- 11.7.1 Primary Models -- 11.7.2 Growth Models -- 11.7.2.1 Mechanistic Functions -- 11.7.2.2 Logistic and Linear Functions -- 11.7.2.3 Buchanan Three-Phase Linear Model -- 11.7.2.4 Compartmental Models -- 11.7.3 Inactivation Models -- 11.7.3.1 Bigelow Model (Linear Model) -- 11.7.3.2 Weibull Model -- 11.7.3.3 Shoulder/Tail Models -- 11.7.4 Secondary Models -- 11.7.4.1 Polynomial Models -- 11.7.4.2 Square Root Models -- 11.7.4.3 The Gamma Concept and the Cardinal Parameter Model (CPM) -- 11.7.4.4 Artificial Neural Networks (ANNs) -- 11.7.5 Secondary Inactivation Models -- 11.7.5.1 Probabilistic Modeling -- 11.8 Guidelines for Modeling the Shelf Life of Foods -- 11.9 Databases in Foods. 11.9.1 ComBase (Combined Database on Predictive Microbiology Information). |
| Record Nr. | UNINA-9910829972403321 |
| Hoboken, NJ : , : John Wiley & Sons, Inc. and Scrivener Publishing LLC, , [2023] | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
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