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Handbook of Food Process Design, 2 Volume Set
In the 21st Century, processing food is no longer a simple or straightforward matter. Ongoing advances in manufacturing have placed new demands on the design and methodology of food processes. A highly interdisciplinary science, food process design draws upon the principles of chemical and mechanical engineering, microbiology, chemistry, nutrition and economics, and is of central importance to the food industry. Process design is the core of food engineering, and is concerned at its root with taking new concepts in food design and developing them through production and eventual consumption. Handbook of Food Process Design is a major new 2-volume work aimed at food engineers and the wider foo...
Teaching Of Biological Sciences
This comprehensive book, written in an easy-to-understand language, covers the entire syllabus of teaching of biological sciences in particular and science teaching in general. In so doing, it takes into account the needs of teacher-trainees and in-service teachers.
New Trends in Information and Communications Technology Applications
This book constitutes refereed proceedings of the 5th International Conference on New Trends in Information and Communications Technology Applications, NTICT 2021, held in Baghdad, Iraq, in November 2021. The 13 full papers presented were thoroughly reviewed and selected from 52 qualified submissions. The volume presents the latest research results in such areas as network protocols, overlay and other logical network structures, wireless access networks, computer vision, machine learning, artificial Intelligence, data mining, control methods.
Ohmic Heating in Food Processing
Ohmic heating provides rapid and uniform heating, resulting in less thermal damage than conventional heating and allowing manufacturers to obtain high-quality products with minimum sensorial, nutritional, and structural changes. Ohmic Heating in Food Processing covers several aspects of Ohmic heating: science and engineering, chemistry and physics,
Mathematical Modeling of Food Processing
Written by international experts from industry, research centers, and academia, Mathematical Modeling of Food Processing discusses the physical and mathematical analysis of transport phenomena associated with food processing. The models presented describe many of the important physical and biological transformations that occur in food during proces
Food Processing
Food Processing: Principles and Applications second edition is the fully revised new edition of this best-selling food technology title.Advances in food processing continue to take place as food scientists and food engineers adapt to the challenges imposed by emerging pathogens, environmental concerns, shelf life, quality and safety, as well as the dietary needs and demands of humans. In addition to covering food processing principles that have long been essential to food quality and safety, this edition of Food Processing: Principles and Applications, unlike the former edition, covers microbial/enzyme inactivation kinetics, alternative food processing technologies as well as environmental a...
Handbook of Food Process Design
In the 21st Century, processing food is no longer a simple or straightforward matter. Ongoing advances in manufacturing have placed new demands on the design and methodology of food processes. A highly interdisciplinary science, food process design draws upon the principles of chemical and mechanical engineering, microbiology, chemistry, nutrition and economics, and is of central importance to the food industry. Process design is the core of food engineering, and is concerned at its root with taking new concepts in food design and developing them through production and eventual consumption. Handbook of Food Process Design is a major new 2-volume work aimed at food engineers and the wider foo...
Food Properties Handbook
Dramatically restructured, more than double in size, the second edition of the Food Properties Handbook has been expanded from seven to 24 chapters. In the more than ten years since the publication of the internationally acclaimed and bestselling first edition, many changes have taken place in the approaches used to solve problems in food preservat
Handbook of Food Preservation
The processing of food is no longer simple or straightforward, but is now a highly inter-disciplinary science. A number of new techniques have developed to extend shelf-life, minimize risk, protect the environment, and improve functional, sensory, and nutritional properties. Since 1999 when the first edition of this book was published, it has facilitated readers’ understanding of the methods, technology, and science involved in the manipulation of conventional and newer sophisticated food preservation methods. The Third Edition of the Handbook of Food Preservation provides a basic background in postharvest technology for foods of plant and animal origin, presenting preservation technology ...
TEACHING OF BIOLOGICAL SCIENCES (Intended for Teaching of Life Sciences, Physics, Chemistry and General Science)
Students of today, especially at the school level, perceive science as a collection of facts to be memorized, whereas, in reality, it is constantly changing as new information accumulates and new techniques develop every day. The objective of teaching is not restricted to imparting scientific information to students, but also to help them apply these principles in their daily lives. This comprehensive book, written in an easy-to-understand language, covers the entire syllabus of teaching of Biological Sciences in particular and Science Teaching in general. In so doing, it takes into account the needs of teacher-trainees and in-service teachers. Organized into 20 chapters, the book discusses ...
