Engineering Aspects of Cereal and Cereal-Based Products - read free eBook in online reader or directly download on the web page. Select files or add your book in reader. Download and read online ebook Engineering Aspects of Cereal and Cereal-Based Products write by Raquel de Pinho Ferreira Guine. This book was released on 2016-04-19. Engineering Aspects of Cereal and Cereal-Based Products available in PDF, EPUB and Kindle. Cereal food engineering has become increasingly important in the food industry over the years, as it plays a key role in developing new food products and improved manufacturing processes. Engineering Aspects of Cereal and Cereal-Based Products focuses on the recent growth in cereal technology and baked foods science, reviewing the latest updates in
Cereal-Based Food Products
Cereal-Based Food Products - read free eBook in online reader or directly download on the web page. Select files or add your book in reader. Download and read online ebook Cereal-Based Food Products write by Manzoor Ahmad Shah. This book was released on 2023-11-06. Cereal-Based Food Products available in PDF, EPUB and Kindle. Cereal grains and their products are staples in the diet of almost every culture of the world and have made an important contribution to daily nutrient requirements. Cereal grains are high in carbohydrates, good sources of protein and provide varying amounts of fibre, vitamins and minerals. The nutritional composition of grains may vary depending on the variety and environmental growing conditions. A number of cereal products are prepared from all the regions of the world. Cereals are processed into many products such as bread, cookies, cakes and pasta and are consumed daily by the majority of the population and play an important place in human nutrition. Cereal Based Food Products is the first book of its kind, focusing on the preparation methodology of cereal products. The chapters focus on different types of cereal products, processing technology, quality aspects and packaging requirements. All of the important cereal-based foods are covered in full, including sections on bread, cookies, cakes and muffins, pasta and noodles and many more including their packaging, preparation methods and ingredients. With this text researchers will find a comprehensive single source for information on the processing of cereal-based food products. Covers different types of products prepared from cereal grains; Focuses on production technology for the development of cereal products; Presents information on packaging requirements of cereal products.
Sustainable Recovery and Reutilization of Cereal Processing By-Products
Sustainable Recovery and Reutilization of Cereal Processing By-Products - read free eBook in online reader or directly download on the web page. Select files or add your book in reader. Download and read online ebook Sustainable Recovery and Reutilization of Cereal Processing By-Products write by Charis M. Galanakis. This book was released on 2018-02-03. Sustainable Recovery and Reutilization of Cereal Processing By-Products available in PDF, EPUB and Kindle. Sustainable Recovery and Reutilization of Cereal Processing By-Products addresses topics associated with the sustainable management of cereal manufacturing. Emphasis is placed on current, advisable practices, general valorization techniques of cereal processing by-products, and the functional properties of healthy cereal by-product components that lead to target applications in foods and nutraceuticals. Focus includes discussions on wheat bran, distillers' dried grains—based within the biorefinery concept, and different techniques for the separation, extraction, recovery and formulation of valuable compounds, including proteins, arabinoxylans, and beta-glucan. Addresses topics associated with the sustainable management of cereal manufacturing Places emphasis on current, advisable practices Presents general valorization techniques of cereal processing by-products Highlights the functional properties of healthy cereal by-product components that lead to target applications in foods and nutraceuticals
Light Scattering Technology for Food Property, Quality and Safety Assessment
Light Scattering Technology for Food Property, Quality and Safety Assessment - read free eBook in online reader or directly download on the web page. Select files or add your book in reader. Download and read online ebook Light Scattering Technology for Food Property, Quality and Safety Assessment write by Renfu Lu. This book was released on 2017-11-22. Light Scattering Technology for Food Property, Quality and Safety Assessment available in PDF, EPUB and Kindle. Light Scattering Technology for Food Property, Quality and Safety Assessment discusses the development and application of various light scattering techniques for measuring the structural and rheological properties of food, evaluating composition and quality attributes, and detecting pathogens in food. The first four chapters cover basic concepts, principles, theories, and modeling of light transfer in food and biological materials. Chapters 5 and 6 describe parameter estimation methods and basic techniques for determining optical absorption and scattering properties of food products. Chapter 7 discusses the spatially-resolved measurement technique for determining the optical properties of food and biological materials, whereas Chapter 8 focuses on the time-resolved spectroscopic technique for measuring optical properties and quality or maturity of horticultural products. Chapter 9 examines practical light scattering techniques for nondestructive quality assessment of fruits and vegetables. Chapter 10 presents the theory of light transfer in meat muscle and the measurement of optical properties for determining the postmortem condition and textural properties of muscle foods and meat analogs. Chapter 11 covers the applications of spatially-resolved light scattering techniques for assessing quality and safety of animal products. Chapter 12 looks into light scattering for milk and dairy processing. Chapter 13 examines the applications of dynamic light scattering for measuring the microstructure and rheological properties of food. Chapter 14 shows the applications of a biospeckle technique for assessing the quality and condition of fruits and vegetables. Chapter 15 provides a detailed description of Raman scattering spectroscopic and imaging techniques in food quality and safety assessment. Chapter 16, the final chapter, focuses on applications of light scattering techniques for the detection of food-borne pathogens.
Advances in Processing Technologies for Bio-based Nanosystems in Food
Advances in Processing Technologies for Bio-based Nanosystems in Food - read free eBook in online reader or directly download on the web page. Select files or add your book in reader. Download and read online ebook Advances in Processing Technologies for Bio-based Nanosystems in Food write by Óscar L. Ramos. This book was released on 2019-07-25. Advances in Processing Technologies for Bio-based Nanosystems in Food available in PDF, EPUB and Kindle. Nanotechnology can be used to address challenges faced by the food and bioprocessing industries for developing and implementing improved or novel systems that can produce safer, nutritious, healthier, sustainable, and environmental-friendly food products. This book overviews the most recent advances made on the field of nanoscience and nanotechnology that significantly influenced the food industry. Advances in Processing Technologies for Bio-Based Nanosystems in Food provides a multidisciplinary review of the complex mechanisms involved in the research, development, production and legislation of food containing nanostructures systems. Features: Presents the most recent advances made in the field of nanoscience and nanotechnology as applied to the food industry Discusses innovative approaches and processing technologies Shows how nanotechnology can be used to produce safer, nutritious, healthier, sustainable and environmental-friendly food products Covers the complex mechanisms involved in the research, development, production and legislation of food containing nanostructures Selected examples of nanotechnology applications in food industry are shown, focusing on advanced aspects of food packaging, processing and preservation; followed by one contribution that presents the potential commercialization and the main challenges for scale-up. Comprised of 15 chapters, this book provides much-needed and up-to-date information on the use of emergent technologies in bio-based nanosystems for foods, and serves as an ideal reference for scientists, regulators, industrialists, and consumers that conduct research and development in the food processing industry.
