Overview

Food processing is the set of methods and techniques used to transform raw ingredients into food or to transform food into other forms for consumption by humans or animals either in the home or by the food processing industry. Food processing typically takes clean, harvested crops or slaughtered and butchered animal products and uses these to produce attractive, marketable and often long-life food products. Similar process are used to produce animal feed. Extreme examples of food processing include the delicate preparation of deadly fugu fish or preparing space food for consumption under zero gravity. This new book presents the latest research in the field from around the globe.

Full Product Details

Author:   Valerie C Bellinghouse
Publisher:   Nova Science Publishers Inc
Imprint:   Nova Science Publishers Inc
Weight:   1.464kg
ISBN:  

9781606924143

ISBN 10:   1606924141
Pages:   640
Publication Date:   18 December 2009
Audience:   College/higher education ,  Professional and scholarly ,  Undergraduate ,  Postgraduate, Research & Scholarly
Format:   Hardback
Publisher's Status:   Active
Availability:   Available To Order  
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Table of Contents

Preface; Functional Components of Foods; Waste Management & Resource Recovery in the Food Processing Industry: The Livestock Industry; Study on Application of Stirling Cooler to Food Processing; Osmotic Dehydration of Fruits; Application of Electron Beam to Food Processing with Emphasis on Seafood Products: Inactivation of Food-Borne Pathogens & Effects on Food Quality; Greening the Food Processing Industry: Concepts & Perspectives; Enzymatic Browning in Foods & Its Prevention; Recent Innovations in Food Products; Suitability of Packaging for Food Based on Interaction Studies; Assessment of Interactions Occurring Between Micro-Flora & Packaging Applied for Food; Nisin Adsorption on Two Food Contact Surfaces; Occurrence of Polycyclic Aromatic Hydrocarbons in Foods & Consumer Safety; Comparative Study of Qualitative & Quantitative Important Components in Rooibos (Aspalathus linearis), Green & Black Tea; The Effect of Ultrasound in Food Processing; Optimistic Bias & Food Contamination; Eliciting Food Production Workers' Beliefs about Factors that Contribute to Potential Contamination; The Antioxidant Value of Vegetable Food; Bacillus cereus Viability by Flow Cytometry after High Pressure Treatment; Quality Assessment of Gari Produced Using Rotary Dryer; Index.

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