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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 | ||
| ||
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-> |
| Edizione | [1st ed.] |
| 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-9910819298103321 |
|
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 | ||
| ||
