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Food Packaging and Shelf Life

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ISSNs 2214-2894 (en línea)

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Institución detectada Período Navegá Descargá Solicitá
No detectada desde mar. 2014 / hasta dic. 2023 ScienceDirect

Cobertura temática: Otras ingenierías y tecnologías - Ingeniería de los materiales - Biotecnología médica  

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Food Plant Safety: UV Applications for Food and Non-Food Surfaces

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978-0-12-416620-2 (en línea)

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Institución detectada Año de publicación Navegá Descargá Solicitá
No detectada 2014 ScienceDirect

Cobertura temática: Ingeniería química - Medicina básica - Ciencias de la salud - Psicología y ciencias cognitivas  

Food Plant Safety: UV Applications for Food and Non-Food Surfaces discusses the fundamental principles of ultraviolet (UV) light technology, and gives practical recommendations on UV processes and systems design for specific processing operations, as well as how microbial efficacy of UV light can improve the quality of existing product lines.

Innovative research of ultraviolet light for food applications has been growing worldwide. With increased consumer demand for fresher, minimally processed but safe foods, comes the need for novel technologies to meet that demand. Ultraviolet technology has been taking its niche in food production as a non-chemical treatment to control and enhance safety of processing plants and storage facilities.

This concise resource covers the fundamentals of this promising technology and its applications; it will benefit a broad audience of professionals in food engineering, processing, and product development, as well as graduate level students.

  • Focuses on plant processing operations in the food industry
  • Presents the benefits of UV light technology applications for air quality, and safety of non-food and food contact surfaces
  • Covers the cost benefits and energy and environmental advantages of using UV technologies
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Food Policy

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ISSNs 0306-9192 (impreso) 1873-5657 (en línea)

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Institución detectada Período Navegá Descargá Solicitá
No detectada desde nov. 1975 / hasta dic. 2023 ScienceDirect

Cobertura temática: Ingeniería química - Ingenieria ambiental - Agricultura, silvicultura y pesca - Geografía social y económica  

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Food Policy Trends in Europe: Nutrition, Technology, Analysis and Safety

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978-1-85573-284-1 (en línea)

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Institución detectada Año de publicación Navegá Descargá Solicitá
No detectada 1991 ScienceDirect

Cobertura temática: Ciencias biológicas - Ciencias de la salud  

This book provides a review of developments in food science and technology that have taken place over the years and have provided solutions to basic problems concerning the availability and quality of food. Future trends in food policy are evaluated and the impact of food regulation on trends in nutrition, techniques of safety assessment, development in analytical techniques and the use of new technologies.
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Food Polymers, Gels and Colloids

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978-1-85573-787-7 (en línea)

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Institución detectada Año de publicación Navegá Descargá Solicitá
No detectada 1991 ScienceDirect

Cobertura temática: Ciencias biológicas - Ciencias de la salud  

Manufactured foodstuffs typically exist in the form of complex, multi-phase, multi-component, colloidal systems. One way to try to make sense of their chemical and structural complexity is to study simple model systems in which the nature and properties of the polymer molecules and dispersed particles are relatively well known. This volume consists of a collection of papers delivered at a conference on food colloids, the main theme of which was the role of food macromolecules in determining the stability, structure, texture and rheology of food colloids, with particular reference to gelling behaviour and interactions between macromolecules and interfaces. A feature of the collection is the wide range of physico-chemical techniques now being used to address problems in this field.
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Food Preservation

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ISBNs: 978-0-12-804303-5 (impreso)

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Institución detectada Año de publicación Navegá Descargá Solicitá
No detectada 2017 ScienceDirect
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Food Preservation Process Design

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978-0-12-372486-1 (en línea)

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Institución detectada Año de publicación Navegá Descargá Solicitá
No detectada 2011 ScienceDirect

Cobertura temática: Ingeniería química - Ingeniería de los materiales - Ciencias de la salud - Biotecnología médica - Otras ciencias sociales  

The preservation processes for foods have evolved over several centuries, but recent attention to non-thermal technologies suggests that a new dimension of change has been initiated.

The new dimension to be emphasized is the emerging technologies for preservation of foods and the need for sound base of information to be developed as inputs for systematic process design. The focus of the work is on process design, and emphasizes the need for quantitative information as inputs to process design.

The concepts presented build on the successful history of thermal processing of foods and use many examples from these types of preservation processes. Preservation of foods by refrigeration, freezing, concentration and dehydration are not addressed directly, but many of the concepts to be presented would apply. Significant attention is given to the fate of food quality attributes during the preservation process and the concept of optimizing process parameters to maximize the retention of food quality.

Focuses on three elements of preservation process:
* Kinetic Models for Food Components
* Transport Models in Food Systems
* Process Design Models
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Food Preservation Techniques

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978-1-85573-530-9 (en línea)

Disponibilidad
Institución detectada Año de publicación Navegá Descargá Solicitá
No detectada 2003 ScienceDirect

Cobertura temática: Ciencias biológicas - Ingeniería de los materiales  

Extending the shelf-life of foods whilst maintaining safety and quality is a critical issue for the food industry. As a result there have been major developments in food preservation techniques, which are summarised in this authoritative collection. The first part of the book examines the key issue of maintaining safety as preservation methods become more varied and complex. The rest of the book looks both at individual technologies and how they are combined to achieve the right balance of safety, quality and shelf-life for particular products.
  • Provides an authoritative review of the development of new and old food preservation technologies and the ways they can be combined to preserve particular foods
  • Examines the emergence of a new generation of natural preservatives in response to consumer concerns about synthetic additives
  • Includes chapters on natural antimicrobials, bacteriocins and antimicrobial enzymes, as well as developments in membrane filtration, ultrasound and high hydrostatic pressure
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Food Process Engineering and Technology

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978-0-12-373660-4 (en línea)

Disponibilidad
Institución detectada Año de publicación Navegá Descargá Solicitá
No detectada 2009 ScienceDirect

Cobertura temática: Ingeniería química - Ingeniería de los materiales  

The past 30 years have seen the establishment of food engineering both as an academic discipline and as a profession. Combining scientific depth with practical usefulness, this book serves as a tool for graduate students as well as practicing food engineers, technologists and researchers looking for the latest information on transformation and preservation processes as well as process control and plant hygiene topics.

*Strong emphasis on the relationship between engineering and product quality/safety
*Links theory and practice
*Considers topics in light of factors such as cost and environmental issues
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Food Process Engineering and Technology

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978-0-12-415923-5 (en línea)

Disponibilidad
Institución detectada Año de publicación Navegá Descargá Solicitá
No detectada 2013 ScienceDirect

Cobertura temática: Ingeniería química - Otras ciencias sociales  

The past 30 years have seen the establishment of food engineering both as an academic discipline and as a profession. Combining scientific depth with practical usefulness, this book serves as a tool for graduate students as well as practicing food engineers, technologists and researchers looking for the latest information on transformation and preservation processes as well as process control and plant hygiene topics.
  • Strong emphasis on the relationship between engineering and product quality/safety
  • Links theory and practice
  • Considers topics in light of factors such as cost and environmental issues