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Education and Training in Food Science
Containing a selection of papers presented at an international conference, this volume reviews the need for increased training in the food industry in order to bridge the gap between standards in Eastern and Western Europe and the USA. Higher education is discussed, including the training of food technicians. European initiatives such as ERASMUS and Network are also described. The text includes coverage of the importance of international trade and consumer protection acts, including a description of the needs of various groups and future developments.
Advanced Computational Techniques for Heat and Mass Transfer in Food Processing
Computational methods have risen as a powerful technique for exploring the system phenomena and solving real-life problems. Currently, there are two principle computational approaches for system analysis: continuous and discrete. In the continuous approach, the governing equations can be obtained by applying the fundamental laws, such as conservation of mass, momentum, and energy over an infinitesimal control volume. On the other hand, the discrete approach concentrates on mimicking the molecular movement within the system. Both approaches have pros and cons, and continuous development and improvement in the existing computational methods are ongoing. Advanced Computational Techniques for He...
Encyclopedia of Agricultural, Food, and Biological Engineering
Examining the role of engineering in delivery of quality consumer products, this expansive resource covers the development and design of procedures, equipment, and systems utilized in the production and conversion of raw materials into food and nonfood consumer goods. With nearly 2000 photographs, figures, tables, and equations including 128 color figures the book emphasizes and illustrates the various engineering processes associated with the production of materials with agricultural origin. With contributions from more than 350 experts and featuring more than 200 entries and 3600 references, this is the largest and most comprehensive guide on raw production technology.
Encyclopedia of Dairy Sciences
Dairy Science, Four Volume Set includes the study of milk and milk-derived food products, examining the biological, chemical, physical, and microbiological aspects of milk itself as well as the technological (processing) aspects of the transformation of milk into its various consumer products, including beverages, fermented products, concentrated and dried products, butter and ice cream. This new edition includes information on the possible impact of genetic modification of dairy animals, safety concerns of raw milk and raw milk products, peptides in milk, dairy-based allergies, packaging and shelf-life and other topics of importance and interest to those in dairy research and industry. Fully reviewed, revised and updated with the latest developments in Dairy Science Full color inserts in each volume illustrate key concepts Extended index for easily locating information
Processing Foods
Processing Foods: Quality Optimization and Process Assessment provides a large body of updated information - helping researchers and industrialists make use of new concepts, technologies and approaches that are at the heart of modern food research. It will be a useful tool in the interweaving of scientific and technological information that the mul
Cassava
Cassava is a staple crop in a large number of countries due to its adaptability to a variety of climatic conditions. It has spread extensively throughout Latin America, tropical Asia, and Sub-Saharan Africa. Cassava, which is well known for its high carbohydrate content, is the third most carbohydrate-rich food after rice and maize. This book discusses the diversity of cassava and its microbiome, cassava cultivation and postharvest practices, as well as crop yield-reducing diseases. Due to its widespread use and market importance, cassava has been subjected to biological and technological intervention to ensure food safety. This book will help readers to gain knowledge about cassava, its biological properties, and some of the strategies and procedures necessary to increase cassava crop output.
Prolactin
It is an authentic privilege to have the opportunity to assemble and edit a new volume on "Prolactin," the first in several decades to be devoted to this fascinating hormone in all its aspects. The obvious clinical rationale for understanding prolactin (PRL) is the frequent occurrence of prolactinomas, the most common type of pituitary tumor. Fortunately, medical management of prolactinomas can be based on our under standing of the physiology of hypothalamic control of the lactotroph. Armed with this knowledge, therapies for proiactinomas are highly successful and well tolerated. Be cause of the historical and practical importance of knowledge regarding the hypothala mus-Iactotroph axis, the...
Food Properties and Computer-Aided Engineering of Food Processing Systems
Food properties, whether they concern the physical, thermodynamic, chemical, nutritional or sensory characteristics of foods, play an important role in food processing. In our quest to gain a mechanistic understanding of changes occurring during food processing, the knowledge of food properties is essential. Quantitative information on the food properties is necessary in the design and operation of food processing equipment. Foods, because of their biological nature and variability, vary in the magnitude of their properties. The variation in properties offer a challenge both in their measurement and use in the food processing applications. Often a high level of precision in measurement of pr...
Low Carbon Energy Supply
This book focuses on recent trends in the areas of green and renewable energy, especially as applied to the carbon footprint of energy production, transmission, and use. Discussing the latest developments and advances in the materials and processes involved in energy generation, transmission, distribution and storage, with a particular focus on the management and policies related to these systems, it is a valuable resource for researchers, practitioners, and policy makers working in these areas.
The Pan American Games / Los Juegos Panamericanos
The Pan American Games, second only to the Olympics as the biggest international sports competition in the world, are held every four years (during the year prior to the Summer Olympics) under the sponsorship of the International Olympic Committee. This book lists the results of the Pan American Games from their commencement in 1951 through 1999. Los Juegos Panamericanos, los segundos mas importantes del mundo tras los Olimpicos, se han venido celebrando cada cuatro anos desde 1951. Se incluye en el presente trabajo bilingue un recuento de los resultados reflejados en dichos juegos a lo largo de su historia, desde los comienzos hasta los mas recientes, celebrados en 1999.
