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Structure and Function of Food Engineering

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ISBN: 9789535106951 9789535142881 Year: Pages: 416 DOI: 10.5772/1615 Language: English
Publisher: IntechOpen
Subject: Chemical Technology
Added to DOAB on : 2019-10-03 07:51:49

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This book conveys many significant messages for the food engineering and allied professions: the importance of working in multidisciplinary teams, the relevance of developing food engineering based on well-established principles, the benefits of developing the field by bringing together experts from industry, academia and government, and the unparalleled advantage of working as globally as possible in the understanding, development, and applications of food engineering principles. I am delighted to welcome this book to the Series and I am convinced colleagues from all parts of the world will gain great value from it.

Frontiers and New Trends in the Science of Fermented Food and Beverages

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ISBN: 9781789854954 9781789854961 Year: Pages: 152 DOI: 10.5772/intechopen.73404 Language: English
Publisher: IntechOpen
Subject: Nutrition and Food Sciences
Added to DOAB on : 2019-10-03 07:51:52

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From time immemorial fermented foods have undoubtedly contributed to the progress of modern societies. Historically, ferments have been present in virtually all human cultures worldwide, and nowadays natives from many ancient cultures still conduct a wide variety of food fermentations using deep-rooted recipes and processes. Within the last four centuries, scientific research has started to unravel many aspects of the biological process behind fermentations, which has contributed to the improvement of many industrial processes. During our journey in the research field, we have always been attracted to the development of scientific research around fermentations, especially autochthonous ferments: a natural repository of novel biomolecules and biological processes that will positively impact on many application fields from health, to food, to materials.

Some New Aspects of Colloidal Systems in Foods

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ISBN: 9781789857818 9781789857825 Year: Pages: 98 DOI: 10.5772/intechopen.75145 Language: English
Publisher: IntechOpen
Subject: Nutrition and Food Sciences
Added to DOAB on : 2019-10-03 07:51:53

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Some New Aspects of Colloidal Systems in Foods is a new book on food emulsions, which provides in-depth coverage of some new aspects of food colloids. The coverage includes confident overviews of theoretical issues as well as descriptions of new techniques and recent colloid research findings. Specific topics include the role of electrostatic and steric forces in the stabilization of food colloids, antioxidants in food emulsions, nanoemulsions, and nanostructured colloids in food science. This book can be used as a specialized text for graduate students and researchers in food science and technology. In addition, it will serve as a reference text for advanced students in chemistry, engineers, biochemists, nutritionists, and analytical chemists in the food industry and research.

Food Engineering

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ISBN: 9781838819750 9781838819767 9781838819774 Year: Pages: 160 DOI: 10.5772/intechopen.78442 Language: English
Publisher: IntechOpen
Subject: Chemical Technology
Added to DOAB on : 2019-10-03 07:51:53

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Given the rapid growth of engineering fields, namely the food industry with novel food process technologies, novel ingredients, advanced enzyme production and applications, and other complementary technologies, this book will disclose the latest trends in food engineering. This text is a compilation of selected research articles and reviews covering current efforts in research in and application of emerging technologies in the food industry. The chapters in this book are divided into three broad sections. Section 1 deals with introductory information about enzyme application, preserving treatments (such as thermal treatment, active packaging concepts) in a sustainable, cost-effective manner, inclusion in food processing of wild edible plants as a part of cultural and generic heritage, and the upscaling of extraction techniques to increase the bioavailability of bioactive compounds. Section 2 provides data concerning the food industry's emerging technologies. Section 3 reveals the latest trends in food fortification. Overall, this book serves as an inspiring source for both scientific and industrial actors or anyone involved in any aspect related to the food industry.

Soybean - Biochemistry, Chemistry and Physiology

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ISBN: 9789533072197 Year: Pages: 656 DOI: 10.5772/1952 Language: English
Publisher: IntechOpen
Subject: Nutrition and Food Sciences
Added to DOAB on : 2019-10-03 07:51:48

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Soybean is an agricultural crop of tremendous economic importance. Soybean and food items derived from it form dietary components of numerous people, especially those living in the Orient. The health benefits of soybean have attracted the attention of nutritionists as well as common people.

Microwave Heating

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ISBN: 9789533075730 Year: Pages: 384 DOI: 10.5772/825 Language: English
Publisher: IntechOpen
Subject: Mechanical Engineering
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The Microwave heating has not only revolutionized the food industry but also has extended its wings widely towards its multidimensional applications. Thus it has opened new vistas of potential research in science and technology. The book is compiled into Seventeen Chapters highlighting different aspects varying from epistemological discussion to applicability of conceptual constructs. The inclusion of discussion on the avenues in the field of Chemistry, Health & Environment, Medical Sciences and Technology makes it an exquisite work for the aspirant Researchers. As the text book for the beginners, it is designed fundamentally to be a reference monograph to the experts providing a passage for future research. The plethora of literatures are available on Microwave Applications but they seldom direct their readers to concentrate on the key aspects behind the success in microwave applications in different fields. Here is the attempt to fill up the gap with this book.

Olive Oil - Constituents, Quality, Health Properties and Bioconversions

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ISBN: 9789533079219 Year: Pages: 524 DOI: 10.5772/1378 Language: English
Publisher: IntechOpen
Subject: Nutrition and Food Sciences
Added to DOAB on : 2019-10-03 07:51:48

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The health-promoting effects attributed to olive oil, and the development of the olive oil industry have intensified the quest for new information, stimulating wide areas of research. This book is a source of recently accumulated information. It covers a broad range of topics from chemistry, technology, and quality assessment, to bioavailability and function of important molecules, recovery of bioactive compounds, preparation of olive oil-based functional products, and identification of novel pharmacological targets for the prevention and treatment of certain diseases.

Food Industrial Processes - Methods and Equipment

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ISBN: 9789533079059 Year: Pages: 426 DOI: 10.5772/2491 Language: English
Publisher: IntechOpen
Subject: Nutrition and Food Sciences
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The global food industry has the largest number of demanding and knowledgeable consumers: the world population of seven billion inhabitants, since every person eats! This population requires food products that fulfill the high quality standards established by the food industry organizations. Food shortages threaten human health and are aggravated by the disastrous, extreme climatic events such as floods, droughts, fires, storms connected to climate change, global warming and greenhouse gas emissions that modify the environment and, consequently, the production of foods in the agriculture and husbandry sectors. This collection of articles is a timely contribution to issues relating to the food industry. They were selected for use as a primer, an investigation guide and documentation based on modern, scientific and technical references. This volume is therefore appropriate for use by university researchers and practicing food developers and producers. The control of food processing and production is not only discussed in scientific terms; engineering, economic and financial aspects are also considered for the advantage of food industry managers.

Phytochemicals - A Global Perspective of Their Role in Nutrition and Health

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ISBN: 9789535102960 Year: Pages: 550 DOI: 10.5772/1387 Language: English
Publisher: IntechOpen
Subject: Nutrition and Food Sciences
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Phytochemicals are biologically active compounds present in plants used for food and medicine. A great deal of interest has been generated recently in the isolation, characterization and biological activity of these phytochemicals. This book is in response to the need for more current and global scope of phytochemicals. It contains chapters written by internationally recognized authors. The topics covered in the book range from their occurrence, chemical and physical characteristics, analytical procedures, biological activity, safety and industrial applications. The book has been planned to meet the needs of the researchers, health professionals, government regulatory agencies and industries. This book will serve as a standard reference book in this important and fast growing area of phytochemicals, human nutrition and health.

Probiotics

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ISBN: 9789535107767 Year: Pages: 656 DOI: 10.5772/3444 Language: English
Publisher: IntechOpen
Subject: Microbiology
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Over the last few decades the prevalence of studies about probiotics strains has dramatically grown in most regions of the world. Probiotics are specific strains of microorganisms, which when served to human or animals in proper amount, have a beneficial effect, improving health or reducing risk of getting sick and the probiotics are used in production of functional foods and pharmaceutical products. This book provides the maximum of information approaching issues as probiotics in food, health, biotechnological aspects and the use of probiotics in aquaculture for all that need them trying with this to help many people at worldwide.

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