- ホーム
- > 洋書
- > 英文書
- > Science / Mathematics
Full Description
Engineering Principles for Food Processing Technology and Product Realization is a comprehensive research-oriented book that covers essential elements of food process engineering and discusses the most critical achievements in food science along with innovations that are changing the food industry. It links the key concepts of food engineering and science. The chapters provide up-to-date information about modern methods for engineering processing along with food safety controls and their properties. It combines engineering and product quality/safety concepts with emphasis on practical usefulness of preservation processes as well as process control.
This new title focuses on the chemical features of food products, food microbiology, packaging, processing, distribution of quality foods, and preservation. It also reviews the most practical approaches into food product design with practical discussions.
The book is divided into three sections in different areas of food process engineering:
Section 1 covers a wide range of food packaging and storage engineering.
Section 2 describes food biotechnology with emphasis on novel food processes.
Section 3 contains case studies to illustrate engineering application of technologies discussed.
This is an important reference book for food industry professionals and will also be a valuable research-oriented volume for postgraduate students in food science and technology.
Contents
SECTION I: FOOD PACKAGING AND STORAGE ENGINEERING 1. Advances in the Development of Hydrogels for Intelligent Food Packaging for Loading and Release of Natural Compounds 2. Bionanocomposites Based on Thermoplastic Starch for the Food Industry 3. Release Studies to Improve the Mechanical Properties of the Biopolymers and Polylactic Acid (PLA) for Food Packaging Applications 4. Thermal Properties by Adding Natural Oils, Foods, Organic Materials, Fibers, and Nanocomposites in Polylactic Acid (PLA) and Applications in 3D Printing 5. Antioxidant and Antimicrobial Properties of Moringa oleifera in Food Preservation 6. Storage of Fruits and Vegetables in Controlled Atmospheres and Application in the Preservation of White Onion Quality SECTION II: FOOD BIOTECHNOLOGY 7. Larrea tridentata Extracts and the Capacity of Their Biocompounds in Medicine and Agriculture 8. Perspectives for Innovation of New Food Preservatives from Euphorbiaceae 9. Biotechnology and Food Safety: Zoonotic Perspectives SECTION III: CASE STUDIES 10. Functional Properties of Agroindustrial Wastes from Pomegranate Peel (Punica granatum) 11. Foodborne Zoonoses: Current Status and Control Strategies 12. Omics Technologies: An Overview of Application of Proteomics in Meat Quality and Safety Assurance 13. Food Waste Revalorization as a Functional Food or Ingredient
