Postharvest and Postmortem Processing of Raw Food Material

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. Divided in three sections, Primary operations in postharvest processing, Disintegration of raw agricultural crops and Postmortem processing operations, all chapters emphasize basic texts relating to experimental, theoretical, computational, and/or applications of food engineering principles and the relevant processing equipment. Written by experts in the field of food engineering, in a simple and dynamic way, this book targets all who are engaged in food processing operations worldwide, giving the readers a good knowledge and basics of food engineering principles, as well as its applications in different food processes. 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

Produk Detail:

  • Author : Seid Mahdi Jafari
  • Publisher : Woodhead Publishing
  • Pages : 480 pages
  • ISBN : 9780128185728
  • Rating : 4/5 from 21 reviews
CLICK HERE TO GET THIS BOOKPostharvest and Postmortem Processing of Raw Food Material

Postharvest and Postmortem Processing of Raw Food Material

Postharvest and Postmortem Processing of Raw Food Material
  • Author : Seid Mahdi Jafari
  • Publisher : Woodhead Publishing
  • Release : 15 November 2021
GET THIS BOOKPostharvest and Postmortem Processing of Raw Food Material

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. Divided in three sections, Primary operations in postharvest processing, Disintegration of raw agricultural crops and Postmortem processing operations, all chapters emphasize basic texts relating to experimental, theoretical, computational, and/or applications of food

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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  • 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

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,

The Chemistry of Food

The Chemistry of Food
  • Author : Jan Velisek,Richard Koplik,Karel Cejpek
  • Publisher : John Wiley & Sons
  • Release : 29 July 2020
GET THIS BOOKThe Chemistry of Food

Wiley's landmark food chemistry textbook that provides an all-in-one reference book, revised and updated The revised second edition of The Chemistry of Food provides a comprehensive overview of important compounds constituting of food and raw materials for food production. The authors highlight food’s structural features, chemical reactions, organoleptic properties, nutritional, and toxicological importance. The updated second edition reflects the thousands of new scientific papers concerning food chemistry and related disciplines that have been published since 2012. Recent discoveries deal with

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Food Canning Technology
  • Author : Jean Larousse,Bruce E. Brown
  • Publisher : Wiley-VCH
  • Release : 27 December 1996
GET THIS BOOKFood Canning Technology

Food Canning Technology Edited By Jean Larousse Bruce E. Brown * This book offers a comprehensive review of the various scientific, technological, and economic aspects of food product preservations. * It examines the diverse problems which are associated with the stability of products such as meat, fish, vegetables, and fruit, and thoroughly covers the methods and processing steps necessary to maintain the quality of these foods. * Food Canning Technology is aimed at food technologists, food scientists, and students in food chemistry and

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  • Author : M. Shafiur Rahman
  • Publisher : CRC Press
  • Release : 16 July 2007
GET THIS BOOKHandbook of Food Preservation

The processing of food is no longer simple or straightforward, but is now a highly inter-disciplinary science. A number of new techniques have developed to extend shelf-life, minimize risk, protect the environment, and improve functional, sensory, and nutritional properties. The ever-increasing number of food products and preservation techniques cr

Novel Food Processing

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  • Author : Jasim Ahmed,Hosahalli S. Ramaswamy,Stefan Kasapis,Joyce I. Boye
  • Publisher : CRC Press
  • Release : 19 April 2016
GET THIS BOOKNovel Food Processing

Rapid expansion of research on the development of novel food processes in the past decade has resulted in novel processes drawn from fields outside the traditional parameters of food processing. Providing a wealth of new knowledge, Novel Food Processing: Effects on Rheological and Functional Properties covers structural and functional changes at the micro level, and their implications at the macro level, in food exposed to new and emerging technologies. Contributions from an international panel with academic and professional credentials form