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Postharvest and Postmortem Processing of Raw Food Materials

Postharvest and Postmortem Processing of Raw Food Materials
  • Author : Seid Mahdi Jafari
  • Publsiher : Woodhead Publishing
  • Release : 26 November 2021
  • ISBN : 0128197048
  • Pages : 406 pages
  • Rating : 4/5 from 21 ratings
GET THIS BOOKPostharvest and Postmortem Processing of Raw Food Materials

Summary:
Postharvest and Postmortem Processing of Raw Food Materials, a volume in the Unit Operations and Processing Equipment in the Food Industry series, presents the processing operations and handling of agricultural crops, animal products, and raw food materials after their harvesting/slaughtering and entrance into food production factories. Chapters in this new release cover an Introduction to postharvest and postmortem technology, Primary operations in postharvest processing, Disintegration of raw agricultural crops, Disintegration with little changes in form (Husking, Shelling, Pitting, Coring, Snipping and Destemming), Disintegration with considerable changes in form (Cutting/dicing, crashing and grinding, Slaughtering, Shredding, Sheeting), and much more. Written by experts in the field of food engineering, and in a simple and dynamic way, this book targets all who are engaged in food processing operations worldwide, giving readers good knowledge on the basics of food engineering principles and applications. Thoroughly explores novel applications of postharvest/postmortem operations in processing food products Brings perspectives about the postharvest processing of different agricultural crops and postmortem processing of different animal meats Helps to improve the quality and safety of food products with postharvest/postmortem operations


Postharvest and Postmortem Processing of Raw Food Materials

Postharvest and Postmortem Processing of Raw Food Materials
  • Author : Seid Mahdi Jafari
  • Publisher : Woodhead Publishing
  • Release : 26 November 2021
GET THIS BOOKPostharvest and Postmortem Processing of Raw Food Materials

Postharvest and Postmortem Processing of Raw Food Materials, a volume in the Unit Operations and Processing Equipment in the Food Industry series, presents the processing operations and handling of agricultural crops, animal products, and raw food materials after their harvesting/slaughtering and entrance into food production factories. Chapters in this new release cover an Introduction to postharvest and postmortem technology, Primary operations in postharvest processing, Disintegration of raw agricultural crops, Disintegration with little changes in form (Husking, Shelling, Pitting, Coring,

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Engineering Principles of Unit Operations in Food Processing

Engineering Principles of Unit Operations in Food Processing
  • Author : Seid Mahdi Jafari
  • Publisher : Woodhead Publishing
  • Release : 22 June 2021
GET THIS BOOKEngineering Principles of Unit Operations in Food Processing

Engineering Principles of Unit Operations in Food Processing, volume 1 in the Woodhead Publishing Series, In Unit Operations and Processing Equipment in the Food Industry series, presents basic principles of food engineering with an emphasis on unit operations, such as heat transfer, mass transfer and fluid mechanics. Brings new opportunities in the optimization of food processing operations Thoroughly explores applications of food engineering to food processes Focuses on unit operations from an engineering viewpoint

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Handbook of Frozen Food Processing and Packaging

Handbook of Frozen Food Processing and Packaging
  • Author : Da-Wen Sun
  • Publisher : CRC Press
  • Release : 14 November 2005
GET THIS BOOKHandbook of Frozen Food Processing and Packaging

Frozen foods make up one of the biggest sectors in the food industry. Their popularity with consumers is due primarily to the variety they offer and their ability to retain a high standard of quality. Thorough and authoritative, the Handbook of Frozen Food Processing and Packaging provides the latest information on the art and science of cor

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Fennema's Food Chemistry, Fourth Edition

Fennema's Food Chemistry, Fourth Edition
  • Author : Srinivasan Damodaran,Kirk L. Parkin,Owen R. Fennema
  • Publisher : CRC Press
  • Release : 18 September 2007
GET THIS BOOKFennema's Food Chemistry, Fourth Edition

This latest edition of the most internationally respected reference in food chemistry for more than 30 years, Fennema’s Food Chemistry once again meets and surpasses the standards of quality, comprehensive information set by its predecessors. This edition introduces new editors and contributors, who are recognized experts in their fields. All chapters reflect recent scientific advances and, where appropriate, have expanded and evolved their focus to provide readers with the current state-of-the-science of chemistry for the food industry. The fourth edition

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Handbook of Frozen Food Processing and Packaging, Second Edition

Handbook of Frozen Food Processing and Packaging, Second Edition
  • Author : Da-Wen Sun
  • Publisher : CRC Press
  • Release : 19 October 2011
GET THIS BOOKHandbook of Frozen Food Processing and Packaging, Second Edition

Consumer demand for a year-round supply of seasonal produce and ready-made meals remains the driving force behind innovation in frozen food technology. Now in its second edition, Handbook of Frozen Food Processing and Packaging explores the art and science of frozen foods and assembles essential data and references relied upon by scientists in universities and research institutions. Highlights in the Second Edition include: Original chapters revised and updated with the latest developments New section on Emerging Technologies in Food Freezing,

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Preharvest and Postharvest Food Safety

Preharvest and Postharvest Food Safety
  • Author : Ross C. Beier,Suresh D. Pillai,Timothy D. Phillips
  • Publisher : John Wiley & Sons
  • Release : 28 February 2008
GET THIS BOOKPreharvest and Postharvest Food Safety

While presenting the latest scientific research on the major pathogens associated with meat, poultry, produce, and other foods, Pre-Harvest and Post-Harvest Food Safety: Contemporary Issues and Future Directions goes beyond other professional reference books by identifying the research needed to assure food safety in the future. The editors and authors not only review the current, cutting-edge literature in each of their areas, but provide insights and forward thinking into the development of new and innovative approaches and research strategies. Scientists

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Handbook of Food Processing

Handbook of Food Processing
  • Author : Theodoros Varzakas,Constantina Tzia
  • Publisher : CRC Press
  • Release : 22 October 2015
GET THIS BOOKHandbook of Food Processing

Packed with case studies and problem calculations, Handbook of Food Processing: Food Safety, Quality, and Manufacturing Processes presents the information necessary to design food processing operations and describes the equipment needed to carry them out in detail. It covers the most common and new food manufacturing processes while addressing rele

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Seafood

Seafood
  • Author : Zdzislaw E. Sikorski
  • Publisher : CRC Press
  • Release : 25 July 2020
GET THIS BOOKSeafood

This must-have resource focuses on marine food composition as it relates to nutrition. Filled with illustrations and graphs, it describes the biological and technical factors which effect the availability and quality of seafood resources and provides information on the biochemical changes, functional properties, contents, and biological value of the main components of the major marine food organisms. It presents the yield of edible parts for the different species and the applied procedures of processing and culinary preparation. This volume is

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Opportunities in the Nutrition and Food Sciences

Opportunities in the Nutrition and Food Sciences
  • Author : Institute of Medicine,Committee on Opportunities in the Nutrition and Food Sciences
  • Publisher : National Academies Press
  • Release : 01 February 1994
GET THIS BOOKOpportunities in the Nutrition and Food Sciences

Thanks to increased knowledge about nutrition, many threats to human health have been curbed. But there is much more to be learned. This new volume identifies the most promising opportunities for further progress in basic and clinical research in the biological sciences, food science and technology, and public health. The committee identifies cross-cutting themes as frameworks for investigation and offers a history of nutrition and food science research with nine case studies of accomplishments. The core of the volume identifies

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Dictionary of Food Compounds with CD-ROM

Dictionary of Food Compounds with CD-ROM
  • Author : Shmuel Yannai
  • Publisher : CRC Press
  • Release : 23 October 2012
GET THIS BOOKDictionary of Food Compounds with CD-ROM

The increasing world population, competition for arable land and rich fishing grounds, and environmental concerns mandate that we exploit in a sustainable way the earth's available plant and animal resources for human consumption. To that end, food chemists, technologists, and nutritionists engage in a vast number of tasks related to food availabil

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Food Storage Stability

Food Storage Stability
  • Author : Irwin A. Taub,R. Paul Singh
  • Publisher : CRC Press
  • Release : 29 December 1997
GET THIS BOOKFood Storage Stability

Food Storage Stability addresses one of the foremost problems faced by food processors - how to stabilize food once it is harvested. Using a holistic approach, the book discusses the changes responsible for food quality deterioration and considers strategies for minimizing or eliminating these degradative changes. Topics include: consumer perceptions and preferences, cellular changes, conversion of major constituents to more stable products, the effect of color and texture, packaging issues, and practical strategies for storing foods frozen, chilled, or at

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Metabolomic Applications in Animal Science

Metabolomic Applications in Animal Science
  • Author : Shozo Tomonaga
  • Publisher : MDPI
  • Release : 21 December 2020
GET THIS BOOKMetabolomic Applications in Animal Science

Metabolomics has been a useful method for various study fields. However, its application in animal science does not seem to be sufficient. Metabolomics will be useful for various studies in animal science: Animal genetics and breeding, animal physiology, animal nutrition, animal products (milk, meat, eggs, and their by-products) and their processing, livestock environment, animal biotechnology, animal behavior, and animal welfare. More application examples and protocols for animal science will promote more motivation to use metabolomics effectively in the study field.

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Food Biochemistry and Food Processing

Food Biochemistry and Food Processing
  • Author : Benjamin K. Simpson
  • Publisher : John Wiley & Sons
  • Release : 11 April 2012
GET THIS BOOKFood Biochemistry and Food Processing

The biochemistry of food is the foundation on which the research and development advances in food biotechnology are built. In Food Biochemistry and Food Processing, Second Edition, the editors have brought together more than fifty acclaimed academicians and industry professionals from around the world to create this fully revised and updated edition. This book is an indispensable reference and text on food biochemistry and the ever increasing developments in the biotechnology of food processing. Beginning with sections on the essential

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