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Food Analysis by S. Suzanne NielsenThis book provides information on the techniques needed to analyze foods in laboratory experiments. All topics covered include information on the basic principles, procedures, advantages, limitations, and applications. This book is ideal for undergraduate courses in food analysis and is also an invaluable reference to professionals in the food industry. General information is provided on regulations, standards, labeling, sampling and data handling as background for chapters on specific methods to determine the chemical composition and characteristics of foods. Large, expanded sections on spectroscopy and chromatography also are included. Other methods and instrumentation such as thermal analysis, ion-selective electrodes, enzymes, and immunoassays are covered from the perspective of their use in the analysis of foods. A website with related teaching materials is accessible to instructors who adopt the textbook.
Chemical Analysis of Food by Yolanda Picó (Editor)Chemical Analysis of Food: Techniques and Applications reviews new technology and challenges in food analysis from multiple perspectives: a review of novel technologies being used in food analysis, an in-depth analysis of several specific approaches, and an examination of the most innovative applications and future trends. This book won a 2012 PROSE Award Honorable Mention in Chemistry and Physics from the Association of American Publishers. The book is structured in two parts: the first describes the role of the latest developments in analytical and bio-analytical techniques and the second reviews the most innovative applications and issues in food analysis. Each chapter is written by experts on the subject and is extensively referenced in order to serve as an effective resource for more detailed information. The techniques discussed range from the non-invasive and non-destructive, such as infrared spectroscopy and ultrasound, to emerging areas such as nanotechnology, biosensors and electronic noses and tongues. Important tools for problem-solving in chemical and biological analysis are discussed in detail.
ISBN: 9780123848628
Publication Date: 2012-08-20
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Food Processing Technology by P. J. FellowsThe first edition of Food processing technology was quickly adopted as the standard text by many food science and technology courses. This completely revised and updated third edition consolidates the position of this textbook as the best single-volume introduction to food manufacturing technologies available. This edition has been updated and extended to include the many developments that have taken place since the second edition was published. In particular, advances in microprocessor control of equipment, 'minimal' processing technologies, functional foods, developments in 'active' or 'intelligent' packaging, and storage and distribution logistics are described. Technologies that relate to cost savings, environmental improvement or enhanced product quality are highlighted. Additionally, sections in each chapter on the impact of processing on food-borne micro-organisms are included for the first time.
Call Number: TP370 F322 2009
ISBN: 9781845692162
Publication Date: 2009-06-22
Introduction to Food Engineering by R. Paul Singh; Dennis R. HeldmanLong recognized as the bestselling textbook for teaching food engineering to food science students, this 5e transitions with today's students from traditional textbook learning to integrated presentation of the key concepts of food engineering. Using carefully selected examples, Singh and Heldman demonstrate the relationship of engineering to the chemistry, microbiology, nutrition and processing of foods in a uniquely practical blend. This approach facilitates comprehensive learning that has proven valuable beyond the classroom as a lifetime professional reference.
Call Number: TP370 S617 2014
ISBN: 9780123985309
Publication Date: 2013-09-12
Food Process Engineering Operations by George D. Saravacos; Zacharias B. MaroulisA unique and interdisciplinary field, food processing must meet basic process engineering considerations such as material and energy balances, as well as the more specialized requirements of food acceptance, human nutrition, and food safety. Food engineering, therefore, is a field of major concern to university departments of food science, and chemical and biological engineering as well as engineers and scientists working in various food processing industries. Part of the notable CRC Press Contemporary Food Engineering series, Food Process Engineering Operations focuses on the application of chemical engineering unit operations to the handling, processing, packaging, and distribution of food products. Chapters 1 through 5 open the text with a review of the fundamentals of process engineering and food processing technology, with typical examples of food process applications. The body of the book then covers food process engineering operations in detail, including theory, process equipment, engineering operations, and application examples and problems. Based on the authors#65533; long teaching and research experience both in the US and Greece, this highly accessible textbook employs simple diagrams to illustrate the mechanism of each operation and the main components of the process equipment. It uses simplified calculations requiring only elementary calculus and offers realistic values of food engineering properties taken from the published literature and the authors#65533; experience. The appendix contains useful engineering data for process calculations, such as steam tables, engineering properties, engineering diagrams, and suppliers of process equipment. Designed as a one or two semester textbook for food science students, Food Process Engineering Operations examines the applications of process engineering fundamentals to food processing technology making it an important reference for students of chemical and biological engineering interested in food engineering, and for scientists, engineers, and technologists working in food processing industries.
Call Number: TP370 S243 2011
ISBN: 9781420083538
Publication Date: 2011-02-22
Handbook of Food Analysis Instruments by Semih Otles (Editor); Semih ÖtlesExplore the Pros and Cons of Food Analysis Instruments The identification, speciation, and determination of components, additives, and contaminants in raw materials and products will always be a critical task in food processing and manufacturing. With contributions from leading scientists, many of whom actually developed or refined each technique or instrument, the Handbook of Food Analysis Instruments discusses how to apply proper methods and use increasingly sophisticated instruments. Examine Benefits, Drawbacks, and Appropriate Use In a format that facilitates comparison of techniques, the book presents each technique in a uniform and easily accessible style. It begins with information relevant to all techniques, including calibration, standard addition, internal standards, selectivity, accuracy, precision, detection limit, quantification limit, range, robustness, speed, and convenience. Each subsequent chapter focuses on a specific type of instrument and includes a description of the information the technique can provide, a simple explanation of how it works, and examples of its application. The chapters also provide practical information such as names of instrument vendors, relative costs of instruments and materials, training and education of personnel, and references for more detailed information. Increasingly Sophisticated Instruments Solve Analysis Problems While there are any number of books that explain the principles of food analysis, describe how to conduct food analysis, and discuss test results, there are few that focus on understanding the actual instruments used in the analysis. Prepared by a team of food scientists, chemists, and biochemists, this handbook provides a valuable reference on the instruments of newly developed and practiced methods of analysis of food components and additives. Using the information in this book, readers can analyze each technique#65533;s potential benefits and limitations and apply them to solve specific problems.
Call Number: TX541 H236 2009
ISBN: 9781420045666
Publication Date: 2008-09-09
Food Science and Technology by Geoffrey Campbell-Platt (Editor)This brand new comprehensive text and reference book is designed to cover all the essential elements of food science and technology, including all core aspects of major food science and technology degree programs being taught worldwide. Food Science and Technology, supported by the International Union of Food Science and Technology comprises 21 chapters, carefully written in a user-friendly style by 30 eminent industry experts, teachers and researchers from across the world. All authors are recognised experts in their respective fields, and together represent some of the world's leading universities and international food science and technology organisations. Expertly drawn together, produced and edited, Food Science and Technology provides the following: Coverage of all the elements of food science and technology degree programs internationally Essential information for all professionals in the food industry worldwide Chapters written by authoritative, internationally respected contributing authors A must-have reference book for libraries in every university, food science and technology research institute, and food company globally Additional resources published on the book's web site: www.wiley.com/go/campbellplatt About IUFoST The International Union of Food Science and Technology (IUFoST) is a country-membership organisation representing some 65 member countries, and around 200,000 food scientists and technologists worldwide. IUFoST is the global voice of food science and technology, dedicated to promoting the sharing of knowledge and good practice in food science and technology internationally. IUFoST organises World Congresses of Food Science and Technology, and has established the International Academy of Food Science and Technology (IAFoST) to which eminent food scientists can be elected by peer review. For further information about IUFoST and its activities, visit: www.iufost.org
Call Number: TP370 F686 2009 f
ISBN: 9780632064212
Publication Date: 2009-09-28
Vegetable Oils in Food Technology by Frank D. GunstoneVegetable Oils in Food Technology focuses on the major sources of lipids and the micronutrients that they contain. The book provides accessible, concentrated information on the composition, properties, and uses of the vegetable oils commonly found in the food industry. It includes modifications of these oils that are commercially available by means of partial hydrogenation, fractionation, and seed breeding. The major food uses are linked, wherever possible, to the composition and properties of the oils.