Overview

This new book, Food Process Engineering and Quality Assurance, provides an abundance of valuable new research and studies in novel technologies used in food processing and quality assurance issues of food. The 750-page book gives a detailed technical and scientific background of various food processing technologies that are relevant to the industry. The food process related application of engineering technology involves interdisciplinary teamwork, which, in addition to the expertise of interdisciplinary engineers, draws on that of food technologists, microbiologists, chemists, mechanical engineers, biochemists, geneticists, and others. The processes and methods described in the book are applicable to many areas of the food industry, including drying, milling, extrusion, refrigeration, heat and mass transfer, membrane-based separation, concentration, centrifugation, fluid flow and blending, powder and bulk-solids mixing, pneumatic conveying, and process modeling, monitoring, and control. Food process engineering know-how can be credited with improving the conversion of raw foodstuffs into safe consumer products of the highest possible quality. This book looks at advanced materials and techniques used for, among other things, chemical and heat sterilization, advanced packaging, and monitoring and control, which are essential to the highly automated facilities for the high-throughput production of safe food products. With contributions from prominent scientists from around the world, this volume provides an abundance of valuable new research and studies on novel technologies used in food processing and quality assurance issues. It gives a detailed technical and scientific background of various food processing technologies that are relevant to the industry. Special emphasis is given to the processing of fish, candelilla, dairy, and bakery products. Rapid detection of pathogens and toxins and application of nanotechnology in ensuring food safety are also emphasized. Key features: • Presents recent research development with applications • Discusses new technology and processes in food process engineering • Provides several chapters on candelilla (which is frequently used as a food additive but can also be used in cosmetics, drugs, etc.), covering its characteristics, common uses, geographical distribution, and more

Full Product Details

Author:   C.O. Mohan ,  Elizabeth Carvajal-Millan ,  C.N. Ravishankar (ICAR-Central Institute of Fisheries Technology (CIFT), Cochin, India) ,  A. K. Haghi (Canadian Research and Development Center of Sciences and Cultures (CRDCSC), Montreal, Quebec, Canada)
Publisher:   Apple Academic Press Inc.
Imprint:   Apple Academic Press Inc.
Weight:   0.453kg
ISBN:  

9781774636534

ISBN 10:   1774636530
Pages:   648
Publication Date:   31 March 2021
Audience:   College/higher education ,  Professional and scholarly ,  Tertiary & Higher Education ,  Professional & Vocational
Format:   Paperback
Publisher's Status:   Active
Availability:   In Print  
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Table of Contents

Covalent Cross-Linking Content, Rheological and Structural Characteristics of Wheat Water-Extractable and Water-Unextractable Ferulated Arabinoxylan Gels. A Comparison between Part-Baking Bread and Frozen Dough Processes. Production of Xylo-Oligosaccharides (AXOS) from Biomass Waste by Hydrothermal Treatment: An Overview of Prebiotic Advances. Ferulated Arabinoxylans and Beta-Glucans as Fat Replacers in Yoghurt and Their Effects on Sensorial Properties. Laccase Production by Trametes versicolor and Armillaria mellea Using Maize Bran as Support-Substrate and Its Dye Decolorization Potential as Affected by Ph. The Freezing Process of Dough and Its Effect on Structure, Viscoelasticity and Breadmaking. Advances in Refrigeration and Freezing Technologies. Simple and Multiple Emulsions Emphasizing on Industrial Applications and Stability Assessment. Rapid Detection of Pathogens and Toxins. Food Irradiation Technology: A Novel Aspect for the Future. Prospects of Antarctic Krill Utilization by India. Processing and Packaging of Dairy-Based Products. Principles of Kinetic Modeling of Safety and Quality Attributes of Foods. Value Addition and Preservation of Fishery Products. Candelilla Plant (Euphorbia antisiphylitica Zucc.) Approach and Market: An Overview. Candelilla (Euphorbia antisiphylitica Zucc.): Geographical Distribution Climate and Edaphology. Morphoanatomic, Taxonomic and Physiological Aspects of Euphorbia antisiphylitica Zucc. Extraction Methods and Common Uses of Candelilla Wax. Characteristics and New Applications of the Candelilla Wax. Extraction of Bioactive Compounds, Characterization and Its Use. Regulation and Socioeconomic Impact of Exploitation of Candelilla Plant. National and International Candelilla Wax Market. Determination of Physical and Chemical Properties of Natural Waxes. Scanning Electron Microscopy of Variable Pressure for Euphorbia antisiphylitica (Candelilla). Risks and Challenges of Candelilla Industry.

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C.O. Mohan, Elizabeth Carvajal-Millan, C.N. Ravishankar, A.K. Haghi

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