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Pulsed Electric Fields Technology for the Food Industry

Autor: Javier Raso-pueyo , Volker Heinz

Número de Páginas: 252

In an attempt to improve, or replace, existing food processing methods, several novel technologies have been investigated. Some of these emerging technologies have become alternative means of developing new foods or improving the safety and quality of existing ones while reducing energy consumption for the food industry. Among all emerging nonthermal technologies, high intensity pulsed electric fields (PEF) is one of the most appealing due to its short treatment times and reduced heating effects. Its capability to enhance extraction processes and to inactivate microorganisms at temperatures that do not cause any deleterious effect on flavor, color or nutrient value of foods, opens interesting possibilities for the food processing industry. Pulsed Electric Fields Technology for the Food Industry presents the information accumulated on PEF during the last 15 years by experienced microbiologists, biochemists, food technologists, and electrical and food engineers. It offers to anyone interested in this subject a comprehensive knowledge in this field.

Emerging Technologies for Food Processing

Autor: Da-wen Sun

Número de Páginas: 787

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 thermal processing, the latest developments in food refrigeration, and current topics in minimal processing of vegetables, fruits, juices and cook-chill ready meals and modified atmosphere packaging for minimally processed foods.* Each chapter is written by international experts presenting thorough research results and critical reviews* Includes a comprehensive list of recently published literature* Covers topics such as high pressure, pulsed electric fields, recent developments in microwave heating, and vacuum cooling

Food Processing Technology

Autor: P.j. Fellows

Número de Páginas: 1154

Food Processing Technology: Principles and Practice, Fourth Edition, has been updated and extended to include the many developments that have taken place since the third edition was published. The new edition includes an overview of the component subjects in food science and technology, processing stages, important aspects of food industry management not otherwise considered (e.g. financial management, marketing, food laws and food industry regulation), value chains, the global food industry, and over-arching considerations (e.g. environmental issues and sustainability). In addition, there are new chapters on industrial cooking, heat removal, storage, and distribution, along with updates on all the remaining chapters. This updated edition consolidates the position of this foundational book as the best single-volume introduction to food manufacturing technologies available, remaining as the most adopted standard text for many food science and technology courses. - Updated edition completely revised with new developments on all the processing stages and aspects of food industry management not otherwise considered (e.g. financial management, marketing, food laws, and food industry...

Food Colloids, Biopolymers and Materials

Autor: Wageningen Centre For Food Sciences

Número de Páginas: 434

The proceedings of Food Colloids 2004: Interactions, Microstructure and Processing held on 18-21 April 2004 in Harrogate, UK.

Operaciones unitarias en la ingeniería de alimentos

Autor: Ibarz Ribas, Albert , Barbosa-canovas , Gustavo v.

Número de Páginas: 866

Para la obtención industrial de alimentos de máxima calidad, cada una de las etapas que conforman un determinado proceso industrial debería estar diseñada de un modo adecuado. En este libro se presentan de forma sistemática la información básica necesaria para diseñar toda una serie de procesos alimentarios y el equipo necesario para llevarlos a cabo. Cubre con detalle las operaciones unitarias más comunes de la ingeniería de alimentos, incluyendo el modo de llevar a cabo cálculos de diseño específicos. Los capítulos iniciales presentan aspectos básicos de la transferencia de materia, calor y cantidad de movimiento. Contiene un capítulo centrado en los balances macroscópicos de materia y energía, que son necesarios en el planteamiento del modelo matemático de las diferentes operaciones unitarias. Los capítulos posteriores presentan descripciones detalladas de las operaciones unitarias, tanto desde sus aspectos fundamentales como sus aplicaciones. Cada capítulo concluye con una serie de problemas resueltos como ejemplos aplicados de la teoría expuesta.

Annual Report

Autor: Ohio Agricultural Research And Development Center

Número de Páginas: 100

Development of Thermal and Non-thermal Preservation Methods for Production of Microbiologically Safe Apple Cider

Autor: Lise Lotte Dock

Número de Páginas: 232

Novel Food Processing Technologies

Autor: Gustavo V. Barbosa-canovas , Maria S. Tapia , M. Pilar Cano

Número de Páginas: 716

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

Attitudes and Educational Needs Regarding New Alternative Technologies

Autor: Claudia Delgado-gutierrez

Número de Páginas: 216

Transactions of the ASAE.

Autor: American Society Of Agricultural Engineers

Número de Páginas: 1012

The Journal of Agriculture of the University of Puerto Rico

Autor: University Of Puerto Rico (río Piedras Campus)

Número de Páginas: 686

Fundamental Food Microbiology

Autor: Bibek Ray

Número de Páginas: 536

This streamlined text is perfect for students and professionals who need easily understood information about food microbiology basics. Fundamental Food Microbiology also brings you up to date quickly on the latest advances in the field. It is packed with descriptions of foodborne microbes and their effects, technological developments in food production and handling, and approaches to controlling new microbiological problems. Superbly organized, the book is divided into seven main sections: Introduction to Microbes in Food; Microbial Growth in Food; Beneficial Uses of Microorganisms in Food; Microbial Food Spoilage; Microbial Foodborne Disease; Control of Microorganisms in Food; and Appendices. Topics within chapters are also divided, facilitating reading and comprehension. Focusing on the needs of today's students, researchers, and food industry workers, Fundamental Food Microbiology goes beyond existing texts to deliver valuable, relevant information.

Annual Report

Autor: Iowa State University. Plant Sciences Institute

Número de Páginas: 46

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