Gases in Agro food Processes

Gases in Agro-food Processes is the ultimate reference covering all applications of gases in agro-Food processes, from farm to fork. Divided into 11 sections, the book covers chemical and physical gas properties, gas monitoring, regulation, heat and mass transfers. Sections are dedicated to agriculture and food processing, wastewater treatment, safety applications and market trends. Users will find this to be a valuable resource for industrial scientists and researchers in technical centers who are developing agro-food products. In addition, the book is ideal for graduate students in agro-food science, chemistry and the biosciences. Explores quality, safety, regulatory aspects and market conditions, along with an industry outlook on gases used in agro-food processes Presents the application areas of gases in industries and explores the basic principles for each application Provides a single-volume reference on the wide range of potential uses for gases, facilitating use-case comparison and selection considerations Includes sections dedicated to agriculture and food processing, wastewater treatment, safety applications and market trends

Produk Detail:

  • Author : Remy Cachon
  • Publisher : Academic Press
  • Pages : 722 pages
  • ISBN : 0128125616
  • Rating : 4/5 from 21 reviews
CLICK HERE TO GET THIS BOOKGases in Agro food Processes

Gases in Agro-food Processes

Gases in Agro-food Processes
  • Author : Remy Cachon,Philippe Girardon,Andree Voilley
  • Publisher : Academic Press
  • Release : 12 September 2019
GET THIS BOOKGases in Agro-food Processes

Gases in Agro-food Processes is the ultimate reference covering all applications of gases in agro-Food processes, from farm to fork. Divided into 11 sections, the book covers chemical and physical gas properties, gas monitoring, regulation, heat and mass transfers. Sections are dedicated to agriculture and food processing, wastewater treatment, safety applications and market trends. Users will find this to be a valuable resource for industrial scientists and researchers in technical centers who are developing agro-food products. In addition, the book is

Innovation Strategies in the Food Industry

Innovation Strategies in the Food Industry
  • Author : Charis M. Galanakis
  • Publisher : Academic Press
  • Release : 02 January 2022
GET THIS BOOKInnovation Strategies in the Food Industry

Innovation Strategies for the Food Industry: Tools for Implementation, Second Edition explores how process technologies and innovations are implemented in the food industry, by i.e., detecting problems and providing answers to questions of modern applications. As in all science sectors, Internet and big data have brought a renaissance of changes in the way academics and researchers communicate and collaborate, and in the way that the food industry develops. The new edition covers emerging skills of food technologists and the

Food Losses, Sustainable Postharvest and Food Technologies

Food Losses, Sustainable Postharvest and Food Technologies
  • Author : Charis M. Galanakis
  • Publisher : Academic Press
  • Release : 28 May 2021
GET THIS BOOKFood Losses, Sustainable Postharvest and Food Technologies

The urgent need for sustainability within the food producing industries and agriculture has turned the interest of research to investigate new non-thermal technologies, nanotechnologies and other practices in postharvest treatment of crops and fruits. Subsequently, there is a need for a new guide covering the latest developments in this particular direction. Food Losses, Sustainable Postharvest and Food Technology provides solutions to postharvest treatment technologies. It explores modern non-thermal technologies, focusing on postharvest losses and quality of fresh-cut products. In addition,

Yams

Yams
  • Author : Anthony Keith Thompson,Ibok Oduro
  • Publisher : CABI
  • Release : 20 September 2021
GET THIS BOOKYams

Dioscorea species, commonly known as yams, are tuberous plants that constitute a major staple food in many parts of Africa, South East Asia, Latin America and the South Pacific. Yams are cultivated in about 50 mainly tropical countries, and the world annual production of edible tubers is around 73 million tonnes. This book evaluates the current state of knowledge about yams, and how this knowledge affects practices in production, cultivation and postharvest technology. Dioscorea is a diverse genus in terms of its

Nano- and Microencapsulation

Nano- and Microencapsulation
  • Author : Nedal Abu-Thabit
  • Publisher : BoD – Books on Demand
  • Release : 27 January 2021
GET THIS BOOKNano- and Microencapsulation

Nano- or micro-encapsulation is used in many different fields and industries, including pharmaceuticals, cosmetics, food, and agrochemicals. It offers advantages for various applications, especially drug delivery. Nano-encapsulation can help extend and control the release of drugs as well as increase drug bioavailability and efficacy. It improves the precision of targeted drug delivery and allows for fabricating nano-encapsulated drugs for diagnostic and theranaostic applications. This book covers recent advances in fabricating nano-/micro-capsules using natural carriers for therapeutic and diagnostic drug

Biotechnology in Agriculture and Food Processing

Biotechnology in Agriculture and Food Processing
  • Author : Parmjit S. Panesar,Satwinder S. Marwaha
  • Publisher : CRC Press
  • Release : 23 July 2013
GET THIS BOOKBiotechnology in Agriculture and Food Processing

An instructive and comprehensive overview of the use of biotechnology in agriculture and food production, Biotechnology in Agriculture and Food Processing: Opportunities and Challenges discusses how biotechnology can improve the quality and productivity of agriculture and food products. It includes current topics such as GM foods, enzymes, and prod

Environmental Impact of Agro-Food Industry and Food Consumption

Environmental Impact of Agro-Food Industry and Food Consumption
  • Author : Charis M. Galanakis
  • Publisher : Academic Press
  • Release : 01 December 2020
GET THIS BOOKEnvironmental Impact of Agro-Food Industry and Food Consumption

Environmental Impact of Agro-Food Industry and Food Consumption covers trends associated with the impact of food production on the environment using lifecycle analysis and the standard methods used to estimate the food industry’s environmental impact. The book discusses city-scale actions to estimate the environmental impact of food systems, including the meat chain, feeding crops to farmed fish, the confectionary industry, agriculture, tea processing, cheese production, the dairy industry, cold chain, and ice cream production. Food waste and consumption in

Green Food Processing Techniques

Green Food Processing Techniques
  • Author : Farid Chemat,Eugene Vorobiev
  • Publisher : Academic Press
  • Release : 26 July 2019
GET THIS BOOKGreen Food Processing Techniques

Green Food Processing Techniques: Preservation, Transformation and Extraction advances the ethics and practical objectives of "Green Food Processing" by offering a critical mass of research on a series of methodological and technological tools in innovative food processing techniques, along with their role in promoting the sustainable food industry. These techniques (such as microwave, ultrasound, pulse electric field, instant controlled pressure drop, supercritical fluid processing, extrusion...) lie on the frontier of food processing, food chemistry, and food microbiology, and are thus

Hygiene in Food Processing

Hygiene in Food Processing
  • Author : H. L. M. Lelieveld,M A Mostert,B White,John Holah
  • Publisher : Elsevier
  • Release : 25 July 2003
GET THIS BOOKHygiene in Food Processing

A high standard of hygiene is a prerequisite for safe food production, and the foundation on which HACCP and other safety management systems depend. Edited and written by some of the world's leading experts in the field, and drawing on the work of the prestigious European Hygienic Engineering and Design Group (EHEDG), Hygiene in food processing provides an authoritative and comprehensive review of good hygiene practice for the food industry. Part one looks at the regulatory context, with chapters on

Sustainability Challenges in the Agrofood Sector

Sustainability Challenges in the Agrofood Sector
  • Author : Rajeev Bhat
  • Publisher : John Wiley & Sons
  • Release : 16 February 2017
GET THIS BOOKSustainability Challenges in the Agrofood Sector

Sustainability Challenges in the Agrofood Sector covers a wide range of agrofood-related concerns, including urban and rural agriculture and livelihoods, water-energy management, food and environmental policies, diet and human health. Significant and relevant research topics highlighting the most recent updates will be covered, with contributions from leading experts currently based in academia, government bodies and NGOs (see list of contributors below). Chapters will address the realities of sustainable agrofood, the issues and challenges at stake, and will propose and discuss

OECD Green Growth Studies Improving Energy Efficiency in the Agro-food Chain

OECD Green Growth Studies Improving Energy Efficiency in the Agro-food Chain
  • Author : OECD
  • Publisher : OECD Publishing
  • Release : 10 August 2017
GET THIS BOOKOECD Green Growth Studies Improving Energy Efficiency in the Agro-food Chain

For a variety of reasons, energy use in the agro-food sector continues to rise, and in many countries, is highly dependent on fossil fuels, contributing significantly to greenhouse gas emissions. It is therefore becoming urgent to consider how the food supply chain can improve its energy efficiency.

Advances in Natural Gas Emerging Technologies

Advances in Natural Gas Emerging Technologies
  • Author : Hamid Al-Megren,Rashid Altamimi
  • Publisher : BoD – Books on Demand
  • Release : 02 August 2017
GET THIS BOOKAdvances in Natural Gas Emerging Technologies

Natural gas has become the world's primary supply of energy in the last decades. It is naturally occurring from the decomposition of organic materials, over the past 150 million years ago, into hydrocarbons. It is considered one of the most useful energy sources and the fastest growing energy source in the world. This book presents state-of-the-art advances in natural gas emerging technologies. It contains ten chapters divided into three sections that cover natural gas technology, utilization, and alternative.

Handbook of Waste Management and Co-Product Recovery in Food Processing

Handbook of Waste Management and Co-Product Recovery in Food Processing
  • Author : Keith W. Waldron
  • Publisher : Elsevier
  • Release : 31 March 2007
GET THIS BOOKHandbook of Waste Management and Co-Product Recovery in Food Processing

The intensification of agriculture and food production in recent years has led to an increase in the production of food co-products and wastes. Their disposal by incineration or landfill is often expensive as well as environmentally sensitive. Methods to valorise unused co-products and improve the management of wastes that cannot be reused, as well as techniques to reduce the quantity of waste produced in the first place, are increasingly important to the food industry. With its distinguished editor and array

Ultrasound in Food Processing

Ultrasound in Food Processing
  • Author : Mar Villamiel,José V. García-Pérez,Antonia Montilla,Juan A. Carcel,Jose Benedito
  • Publisher : John Wiley & Sons
  • Release : 25 April 2017
GET THIS BOOKUltrasound in Food Processing

Part I: Fundamentals of ultrasound This part will cover the main basic principles of ultrasound generation and propagation and those phenomena related to low and high intensity ultrasound applications. The mechanisms involved in food analysis and process monitoring and in food process intensification will be shown. Part II: Low intensity ultrasound applications Low intensity ultrasound applications have been used for non-destructive food analysis as well as for process monitoring. Ultrasonic techniques, based on velocity, attenuation or frequency spectrum analysis, may