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Microwave Heating

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ISBN: 9789533075730 Year: Pages: 384 DOI: 10.5772/825 Language: English
Publisher: IntechOpen
Subject: Mechanical Engineering
Added to DOAB on : 2019-10-03 07:51:48

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Abstract

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.

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.

Food Safety and Agro-Environment in China: Perceptions and Behaviors of Farmers and Consumers

Authors: ---
ISBN: 9789535110002 Year: Pages: 178 DOI: 10.5772/54633 Language: English
Publisher: IntechOpen
Subject: Nutrition and Food Sciences
Added to DOAB on : 2019-10-03 07:51:49

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The prediction of China's rise is the subject of this book. The main ideas of this book are derived from Kanshokufuji, a new concept proposed by the chief editor of Prof. Nanseki, pertaining to a sound food system in a sound agro-environment. It implies that food supply and demand are non-separable in terms of location due to the importance of retaining the suitable condition of the environment and biodiversity in the region. This concept is necessary and useful for coping with environmental issues and related food safety issues. From this view point, several integrated surveys in both rural and urban areas of China were conducted by the food risk research group at the Research Institute for East Asia Environments (RIEAE), Kyushu University to reveal the current status of the environment, food, and agriculture in this country. The results of the surveys are introduced in this book, along with implications and recommendations. We hope this book be referential for policy-makers, researchers and industry personnel relating to food, agriculture and environment.

Descriptive Food Science

Authors: ---
ISBN: 9781789845945 9781789845952 Year: Pages: 182 DOI: 10.5772/intechopen.73156 Language: English
Publisher: IntechOpen
Subject: Nutrition and Food Sciences
Added to DOAB on : 2019-10-03 07:51:52

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Deep knowledge of the chemical composition, nutrients, physical properties, toxicology, and microbiological composition of food allows for the production of safe, high-quality foods. This knowledge is fundamental when producing, preserving, manipulating, and distributing food substances, especially to reduce the risks to consumer health. The full extent of the effects on the composition of foods treated by new technologies is still unknown and it must be considered to guarantee that food is produced safely. Descriptive Food Science gives an in-depth insight into this field. Section 1 focuses on the quality of various foods and Section 2 centers on how different technological treatments affect the quality of food.

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.

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