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Water Activity

Theory and Applications to Food

de Rockland ...

Série series Ift Basic Symposium
This book presents the proceedings of the Tenth Basic Symposium sponsored by the Institute of Food Technologists and the International Union of Food Science and Technology. The key aim of the Symposium was to explore some basic principles relating to the influences of water activity on food quality. ... Leia mais

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This book presents the proceedings of the Tenth Basic Symposium sponsored by the Institute of Food Technologists and the International Union of Food Science and Technology. The key aim of the Symposium was to explore some basic principles relating to the influences of water activity on food quality.
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Kirk-Othmer Chemical Technology of Cosmetics

de Kirk-Othmer ...

Educating professionals and students about the chemistry, formulation technology, and related regulatory aspects of cosmetics and perfumeCosmetics and perfume comprise a multibillion-dollar global industry. Kirk-Othmer Chemical Technology of Cosmetics provides authoritative information on the substances and processes involved, including key product groups, ingredients, formulation technology, ... Leia mais

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Educating professionals and students about the chemistry, formulation technology, and related regulatory aspects of cosmetics and perfumeCosmetics and perfume comprise a multibillion-dollar global industry. Kirk-Othmer Chemical Technology of Cosmetics provides authoritative information on the substances and processes involved, including key product groups, ingredients, formulation technology,
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Ozone in Food Processing

Editado por Colm O'Donnell, Brijesh K. Tiwari, P. J. Cullen, Rip G. Rice ...

This book is the first to bring together essential information on the application of ozone in food processing, providing an insight into the current state-of-the-art and reviewing established and emerging applications in food processing, preservation and waste management.The chemical and physical properties of ozone are described, along with its microbial inactivation mechanisms. The various ... Leia mais

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This book is the first to bring together essential information on the application of ozone in food processing, providing an insight into the current state-of-the-art and reviewing established and emerging applications in food processing, preservation and waste management.The chemical and physical properties of ozone are described, along with its microbial inactivation mechanisms. The various
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The Chemistry and Technology of Pectin

de Steve Taylor ...

Série series Food Science and Technology
A fundamental understanding of polymers has evolved in recent years concurrent with advances in analytical instrumentation. The theories and methodologies developed for the galacturonan biopolymers (collectively called pectins) have seldom been discoursed comprehensively in the context of the new knowledge. This text explains the scientific and technical basis of many of the practices followed in ... Leia mais

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A fundamental understanding of polymers has evolved in recent years concurrent with advances in analytical instrumentation. The theories and methodologies developed for the galacturonan biopolymers (collectively called pectins) have seldom been discoursed comprehensively in the context of the new knowledge. This text explains the scientific and technical basis of many of the practices followed in
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Handbook of Food Powders

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Editado por Pierre Schuck, Nidhi Bansal, Bhesh Bhandari, Min Zhang ...

Série series Woodhead Publishing Series in Food Science, Technology and Nutrition
Many food ingredients are supplied in powdered form, as reducing water content increases shelf life and aids ease of storage, handling and transport. Powder technology is therefore of great importance to the food industry. The Handbook of food powders explores a variety of processes that are involved in the production of food powders, the further processing of these powders and their functional ... Leia mais

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Many food ingredients are supplied in powdered form, as reducing water content increases shelf life and aids ease of storage, handling and transport. Powder technology is therefore of great importance to the food industry. The Handbook of food powders explores a variety of processes that are involved in the production of food powders, the further processing of these powders and their functional
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Modified Atmosphere Packaging for Fresh-Cut Fruits and Vegetables

Editado por Jung H. Han, Aaron L. Brody, Hong Zhuang ...

Modified Atmosphere Packaging for Fresh-cut Fruits and Vegetables provides comprehensive coverage of all aspects of modern MAP technologies for fresh-cut fruits and vegetables. Coverage begins with the general MAP concept and application by introducing the concept of MAP, how MAP works for fresh-cut produce and the benefits and shortfalls of MAP in its application. The book then discusses the ... Leia mais

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Modified Atmosphere Packaging for Fresh-cut Fruits and Vegetables provides comprehensive coverage of all aspects of modern MAP technologies for fresh-cut fruits and vegetables. Coverage begins with the general MAP concept and application by introducing the concept of MAP, how MAP works for fresh-cut produce and the benefits and shortfalls of MAP in its application. The book then discusses the
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High Pressure Processing of Food

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Editado por V.M. Balasubramaniam, Gustavo V. Barbosa-Cánovas, Huub Lelieveld ...

Série series Chemistry and Material Science (R0)
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High pressure processing technology has been adopted worldwide at the industrial level to preserve a wide variety of food products without using heat or chemical preservatives. High Pressure Processing: Technology Principles and Applications will review the basic technology principles and process parameters that govern microbial safety and product quality, an essential requirement for industrial
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Delivery System Handbook for Personal Care and Cosmetic Products

Technology, Applications and Formulations

de Meyer Rosen ...

Série series Personal Care and Cosmetic Technology
Novel delivery systems designed to facilitate the use of ôfountain of youthö and other functional actives is an idea whose time has come. In a rapidly growing global market eager for products that really work, accelerating market pull forces and technology push have set the stage for this foundation text. This ômust haveö book has been carefully designed for training, development and synergistic ... Leia mais

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Editado por Farid Chemat, Jochen Strube ...

Extraction processes are essential steps in numerous industrial applications from perfume over pharmaceutical to fine chemical industry. Nowadays, there are three key aspects in industrial extraction processes: economy and quality, as well as environmental considerations. This book presents a complete picture of current knowledge on green extraction in terms of innovative processes, original ... Leia mais

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de Da-Wen Sun ...

Emerging Technologies for Food Processing presents a comprehensive review of innovations in food processing, stresses topics vital to the food industry today, and pinpoints the trends in future research and development. This volume contains 27 chapters and is divided into six parts covering topics such as the latest advances in non-thermal processing, alternative technologies and strategies for ... Leia mais

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Food Microstructure and Its Relationship with Quality and Stability

Editado por Sakamon Devahastin ...

Série series Woodhead Publishing Series in Food Science, Technology and Nutrition
Food Microstructure and Its Relationship with Quality and Stability is a comprehensive overview of the effects that the properties of the underlying structures of food have on its perceived quality to the consumer. The book's first section consists of chapters outlining the fundamentals of food microstructure, food composition, molecular mobility of various food constituents, and their ... Leia mais

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Chemical Deterioration and Physical Instability of Food and Beverages

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Série series Woodhead Publishing Series in Food Science, Technology and Nutrition
For a food product to be a success in the marketplace it must be stable throughout its shelf-life. Quality deterioration due to chemical changes and alterations in condition due to physical instability are not always recognised, yet can be just as problematic as microbial spoilage. This book provides an authoritative review of key topics in this area. Chapters in part one focus on the chemical ... Leia mais

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For a food product to be a success in the marketplace it must be stable throughout its shelf-life. Quality deterioration due to chemical changes and alterations in condition due to physical instability are not always recognised, yet can be just as problematic as microbial spoilage. This book provides an authoritative review of key topics in this area. Chapters in part one focus on the chemical
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Water Activity

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Kirk-Othmer Chemical Technology of Cosmetics

Ozone in Food Processing

The Chemistry and Technology of Pectin

Handbook of Food Powders

Modified Atmosphere Packaging for Fresh-Cut Fruits and Vegetables

High Pressure Processing of Food

Delivery System Handbook for Personal Care and Cosmetic Products

Green Extraction of Natural Products

Emerging Technologies for Food Processing

Food Microstructure and Its Relationship with Quality and Stability

Chemical Deterioration and Physical Instability of Food and Beverages