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Meat Science and Applications
  • Language: en
  • Pages: 732

Meat Science and Applications

  • Type: Book
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  • Published: 2001-07-27
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  • Publisher: CRC Press

Meat Science and Applications compiles the most recent science, technology, and applications of meat products, by-products, and meat processing. It details worker safety, waste management, slaughtering, carcass evaluation, meat safety, and animal handling issues from an international perspective. Essential concepts are illustrated with practical ex

Food Biochemistry and Food Processing
  • Language: en
  • Pages: 786

Food Biochemistry and Food Processing

The biochemistry of food is the foundation on which the research and development advances in food biotechnology are built. In Food Biochemistry and Food Processing, lead editor Y.H. Hui has assembled over fifty acclaimed academicians and industry professionals to create this indispensable reference and text on food biochemistry and the ever-increasing development in the biotechnology of food processing. While biochemistry may be covered in a chapter or two in standard reference books on the chemistry, enzymes, or fermentation of food, and may be addressed in greater depth by commodity-specific texts (e.g., the biotechnology of meat, seafood, or cereal), books on the general coverage of food ...

Handbook of Food and Beverage Fermentation Technology
  • Language: en
  • Pages: 934

Handbook of Food and Beverage Fermentation Technology

  • Type: Book
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  • Published: 2004-03-19
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  • Publisher: CRC Press

Over the past decade, new applications of genetic engineering in the fermentation of food products have received a great deal of coverage in scientific literature. While many books focus solely on recent developments, this reference book highlights these developments and provides detailed background and manufacturing information.Co-Edited by Fidel

Seafood Processing
  • Language: en
  • Pages: 506

Seafood Processing

  • Type: Book
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  • Published: 2005-11-01
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  • Publisher: CRC Press

With global fish production falling behind demand, the aquaculture of selected species has become an effective method to augment fish availability. Unlike natural species, however, cultured fish have limited consumer appeal. Value addition techniques can not only help satisfy the rising consumer demand for processed fishery products but also enhanc

Novel Food Processing Technologies
  • Language: en
  • Pages: 716

Novel Food Processing Technologies

  • Type: Book
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  • Published: 2004-11-30
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  • Publisher: CRC Press

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

Ingredient Interactions
  • Language: en
  • Pages: 574

Ingredient Interactions

  • Type: Book
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  • Published: 2016-04-19
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  • Publisher: CRC Press

Understanding interactions among food ingredients is critical to optimizing their performance and achieving optimal quality in food products. The ability to identify, study, and understand these interactions on a molecular level has greatly increased due to recent advances in instrumentation and machine-based computations. Leveraging this knowledge

Handbook of Flavor Characterization
  • Language: en
  • Pages: 528

Handbook of Flavor Characterization

  • Type: Book
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  • Published: 2003-09-05
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  • Publisher: CRC Press

This multidisciplinary resource details the challenges and analytical methodologies utilized to determine the effect of chemical composition, genetics, and human physiology on aroma and flavor perception. Identifying emerging analytical methods and future research paths, the Handbook of Flavor Characterization studies the interpretation and

Food Emulsions
  • Language: en
  • Pages: 662

Food Emulsions

  • Type: Book
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  • Published: 2003-11-04
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  • Publisher: CRC Press

Upholding the standards that made previous editions so popular, this reference focuses on current strategies to analyze the functionality and performance of food emulsions and explores recent developments in emulsion science that have advanced food research and development. Written by leading specialists in the field, the Fourth Edition probes the latest technologies in food emulsion assessment for excellence in food product design and focuses on methods of emulsion characterization and investigation. It contains new discussions on droplet analysis, surface forces, and the rheology of emulsions and examines essential components of everyday foods such as breads, condiments, margarine, and cheese.

Fat Crystal Networks
  • Language: en
  • Pages: 872

Fat Crystal Networks

  • Type: Book
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  • Published: 2004-12-27
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  • Publisher: CRC Press

The first authoritative source on the subject, this reference discusses the various levels of structure that influence the macroscopic physical properties of fat crystal networks. Fat Crystal Networks summarizes 50 years of structural research in the field, as well as a wealth of information on fat crystal networks pertinent to real-world challenge

Food Process Design
  • Language: en
  • Pages: 561

Food Process Design

  • Type: Book
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  • Published: 2003-05-09
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  • Publisher: CRC Press

Utilizes simplified computer strategies to analyze, develop, and optimize industrial food processes. Discusses the integration and economic evaluation of the entire processing plant including effective use of water, energy, and raw materials; process profitability; and wastewater reduction. Offers detailed numerical examples for major food processes including heating, cooling, evaporation, dehydration, and thermal processing.