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The Price of Freedom
A thrilling and uniquely personal account of one of the most daring escape dramas of Cold War Berlin.
Disinfection, Sterilization, and Preservation
This new edition is a comprehensive, practical reference on contemporary methods of disinfection, sterlization, and preservation and their medical, surgical, and public health applications. New topics covered include recently identified pathogens, microbial biofilms, use of antibiotics as antiseptics, synergism between chemical microbicides, pulsed-light sterilization of pharmaceuticals, and new methods for medical waste management. (Midwest).
Introduction to Food Engineering
Food engineering is a required class in food science programs, as outlined by the Institute for Food Technologists (IFT). The concepts and applications are also required for professionals in food processing and manufacturing to attain the highest standards of food safety and quality.The third edition of this successful textbook succinctly presents the engineering concepts and unit operations used in food processing, in a unique blend of principles with applications. The authors use their many years of teaching to present food engineering concepts in a logical progression that covers the standard course curriculum. Each chapter describes the application of a particular principle followed by the quantitative relationships that define the related processes, solved examples, and problems to test understanding.The subjects the authors have selected to illustrate engineering principles demonstrate the relationship of engineering to the chemistry, microbiology, nutrition and processing of foods. Topics incorporate both traditional and contemporary food processing operations.
Novel Food Processing Technologies
Reflecting current trends in alternative food processing and preservation, this reference explores the most recent applications in pulsed electric field (PEF) and high-pressure technologies, food microbiology, and modern thermal and nonthermal operations to prevent the occurrence of food-borne pathogens, extend the shelf-life of foods, and improve
Sterilization of Food in Retort Pouches
The subject of sterilization of food in cans has been studied both experimentally and theoretically, but limited work has been undertaken to study the sterilization of food in pouches. This book examines the interaction between fluid mechanics, heat transfer and microbial inactivation during sterilization of food in pouches. Such interaction is complex and if ignored would lead to incorrect information not only on food sterility but also on food quality.
Food Engineering: Integrated Approaches
This book presents a significant and up-to-date review of various integrated approaches to food engineering. Distinguished food engineers and food scientists from key institutions worldwide have contributed chapters that provide a deep analysis of their particular subjects. Emerging technologies and biotechnology are introduced, and the book discusses predictive microbiology, packing materials for foods, and biodegradable films. This book is mainly directed to academics, and to undergraduate and postgraduate students in food engineering and food science and technology, who will find a selection of topics.
Conventional and Advanced Food Processing Technologies
Food processing technologies are an essential link in the food chain. These technologies are many and varied, changing in popularity with changing consumption patterns and product popularity. Newer process technologies are also being evolved to provide the added advantages. Conventional and Advanced Food Processing Technologies fuses the practical (application, machinery), theoretical (model, equation) and cutting-edge (recent trends), making it ideal for industrial, academic and reference use. It consists of two sections, one covering conventional or well-established existing processes and the other covering emerging or novel process technologies that are expected to be employed in the near...
Food Materials Science
Foods are ingested and become part of our body. This book describes the science and procedure behind the materials in foods that impart their desirable properties. The book can serve as a text in a course in food materials science at the senior or graduate level or as a supplemental text in an advanced food technology course. It cac also serve as a reference book for professionals in the food industry.
Meat Planet
In 2013, a Dutch scientist unveiled the world’s first laboratory-created hamburger. Since then, the idea of producing meat, not from live animals but from carefully cultured tissues, has spread like wildfire through the media. Meanwhile, cultured meat researchers race against population growth and climate change in an effort to make sustainable protein. Meat Planet explores the quest to generate meat in the lab—a substance sometimes called “cultured meat”—and asks what it means to imagine that this is the future of food. Neither an advocate nor a critic of cultured meat, Benjamin Aldes Wurgaft spent five years researching the phenomenon. In Meat Planet, he reveals how debates about...
Thermal Processing of Packaged Foods
This is the second edition of Holdsworth and Simpson’s highly practical work on a subject of growing importance in this age of convenience foods. As before, it discusses the physical and engineering aspects of the thermal processing of packaged foods, and examines the methods which have been used to establish the time and temperature of processes to sterilize or pasteurize the food. However, there is lots of new material too. Unlike other texts on thermal processing, which cover very adequately the technology of the subject, the unique emphasis of this text is on processing engineering and its relation to the safety of processed foods products.
