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Handbook of Aseptic Processing and Packaging

Handbook of Aseptic Processing and Packaging

Nine years have passed since the second edition of the Handbook of Aseptic Processing and Packaging was published. Significant changes have taken place in several aseptic processing and packaging areas. These include aseptic filling of plant-based beverages for non-refrigerated shelf-stable formats for longer shelf life and sustainable packaging along with cost of environmental benefits to leverage savings on energy and carbon footprint. In addition insight into safe processing of particulates using two- and three-dimensional thermal processing followed by prompt cooling is provided. In the third edition the editors have compiled contemporary topics with information synthesized from internationally recognized authorities in their fields. In addition to updated information 12 new chapters have been added in this latest release with content on Design of the aseptic processing system and thermal processing Thermal process equipment and technology for heating and cooling Flow and residence time distribution (RTD) for homogeneous and heterogeneous fluids Thermal process and optimization of aseptic processing containing solid particulates Aseptic filling and packaging equipment for retail products and food service Design of facility infrastructure and utilities Cleaning and sanitization for aseptic processing and packaging operations Microbiology of aseptically processed and packaged products Risk-based analyses and methodologies Establishment of validated state for aseptic processing and packaging systems Quality and food safety management systems for aseptic and extended shelf life (ESL) manufacturing Computational and numerical models and simulations for aseptic processing Also there are seven new appendices on original patents examples of typical thermal process calculations and particulate studies—single particle and multiple-type particles and Food and Drug Administration (FDA) filing The three editors and 22 contributors to this volume have more than 250 years of combined experience encompassing manufacturing innovation in processing and packaging R&D quality assurance and compliance. Their insight provides a comprehensive update on this rapidly developing leading-edge technology for the food processing industry. The future of aseptic processing and packaging of foods and beverages will be driven by customer-facing convenience and taste use of current and new premium clean label natural ingredients use of multifactorial preservation or hurdle technology for maximizing product quality and sustainable packaging with claims and messaging.

GBP 205.00
1

Advanced Technologies for Meat Processing

Advanced Technologies for Meat Processing

As with the first edition the main goal of Advanced Technologies for Meat Processing is to provide the reader with recent developments in new advanced technologies for the full meat- processing chain. This book is written by distinguished international contributors with recognized expertise and excellent reputations and brings together all the advances in a wide and varied number of technologies that are applied in different stages of meat processing. This second edition contains 21 chapters combining updated and revised versions of several chapters with entirely new chapters that deal with new online monitoring techniques like hyperspectral imaging and Raman spectroscopy the use of nanotechnology for sensor devices or new packaging materials and the application of omics technologies like nutrigenomics and proteomics for meat quality and nutrition. The book starts with the control and traceability of genetically modified farm animals followed by four chapters reporting the use of online non-destructive monitoring techniques like hyperspectral imaging and Raman spectroscopy real-time PCR for pathogens detection and nanotechnology-based sensors. Then five chapters describe different advanced technologies for meat decontamination such as irradiation hydrostatic and hydrodynamic pressure processing other non-thermal technologies and the reduction in contaminants generation. Nutrigenomics in animal nutrition and production is the object of a chapter that is followed by five chapters dealing with nutritional-related issues like bioactive peptides functional meats fat and salt reduction processing of nitrite-free products and the use of proteomics for the improved processing of dry-cured meats. The last four chapters are reporting the latest developments in bacteriocins against meat-borne pathogens the functionality of bacterial starters modified atmosphere packaging and the use of new nanotechnology-based materials for intelligent and edible packaging.

GBP 180.00
1

Learn to Code with Games

Student Handbook for Discrete Mathematics with Ducks SRRSLEH

Empirical Bayes Methods with Applications

Phonics for Pupils with Special Educational Needs Set

Snack Foods Processing Innovation and Nutritional Aspects

Snack Foods Processing Innovation and Nutritional Aspects

The diverse segments of the snack industries that generate close to $520 billion of annual sales are adapting to new consumer´s expectations especially in terms of convinience flavor shelf life and nutritional and health claims. Snack Foods: Processing Innovation and Nutritional Aspects was conceptualized to thoroughly cover practical and scientific aspects related to the chemistry technology processing functionality quality control analysis and nutrition and health implications of the wide array of snacks derived from grains fruits/vegetables milk and meat/poultry/seafood. This book focuses on novel topics influencing food product development like innovation new emerging technologies and the manufacturing of nutritious and health-promoting snacks with a high processing efficiency. The up-to-date chapters provide technical reviews emphasising flavored salty snacks commonly used as finger foods including popcorn wheat-based products (crispbreads pretzels crackers) lime-cooked maize snacks (tortilla chips and corn chips) extruded items (expanded and half products or pellets) potato chips peanuts almonds tree nuts and products derived from fruits/vegetables milk animal and marine sources. Key Features: Describes traditional and novel processes and unit operatios used for the industrial production of plant and animal-based snacks. Depicts major processes employed for the industrial production of raw materials oils flavorings and packaging materials used in snack food operations. Contains relevant and updated information about quality control and nutritional attributes and health implications of snack foods. Includes simple to understand flowcharts relevant information in tables and recent innovations and trends. Divided into four sections Snack Foods aims to understand the role of the major unit operations used to process snacks like thermal processes including deep-fat frying seasoning packaging and the emerging 3-D printing technology. Moreover the book covers the processing and characteristics of the most relevant raw materials used in snack operations like cereal-based refined grits starches and flours followed by chapters for oils seasoning formulations and packaging materials. The third and most extensive part of the book is comprised of several chapters which describe the manufacturing and quality control of snacks mentioned above. The fourth section is comprised of two chapters related to the nutritional and nutraceutical and health-promoting properties of all classes of snacks discussed herein. | Snack Foods Processing Innovation and Nutritional Aspects

GBP 190.00
1

Nanotechnology Horizons in Food Process Engineering 3-volume set

Nanotechnology Horizons in Food Process Engineering 3-volume set

Although nanotechnology has revolutionized fields such as medicine genetics biology bioengineering mechanics and chemistry its increasing application in the food industry is relatively recent in comparison. Nanotechnology is being used to discover new methods for creating new flavors extending food shelf life and improving food protection and nutritional value. Nanotechnology in the food industry is now being explored for intelligent nutrient delivery systems smart foods contaminant detection nanodevices and nanosensors advanced food processing antimicrobial chemicals encapsulation and green nanomaterials. This new three-volume set Nanotechnology Horizons in Food Process Engineering addresses a multitude of topical issues and new developments in the field. Volume 1 focuses food preservation food packaging and sustainable agriculture while Volume 2 looks at nanotechnology in food process engineering applications of biomaterials in food products and the use of modern nanotechnology for human health. The third volume explores the newest trends in nanotechnology for food applications and their application for improving food delivery systems. Together these three volumes provide a comprehensive and in-depth look at the emerging status of nanotechnology in the food processing industry explaining the benefits and drawbacks of various methodologies that will aid in the improvement and development of food product sourcing and food hygiene monitoring methods. Volume 1 discusses emerging nanotechnolgical applications in food processing packaging and preservation. It focuses on using nanoparticles for safe and nutritional food production protecting crops from pests increasing nutritional value and providing solutions for various environmental issues. This book especially deals with nanotechnology for controlling plant pathogens food packaging and preservation agricultural productivity wastewater treatment and bioenergy production. Volume 2 discusses nanotechnology use in non-thermal techniques such as high-pressure processing (HPP) pulsed electric fields (PEFs) pulsed light ultraviolet microwave ohmic heating electrospinning and nano- and microencapsulation. This volume looks at the role and application of minimal processing techniques such as ozone treatment vacuum drying osmotic dehydration dense phase carbon dioxide treatment and high-pressure assisted freezing. The successful applications of nanotechnologies on juices meat and fish fruits and vegetable slices food surface purees milk and milk products extraction drying enhancement and encapsulation of micro-macro nutrients are also considered. The volume also presents several computer-aided techniques that are emerging in the food processing sector such as robotics radio frequency identification (RFID) three-dimensional food printing artificial intelligence etc. Significant role of food properties in design of specific food and edible packaging films have been elucidated. Volume 3: Trends Nanomaterials and Food Delivery provides an overview of the current trends in nanotechnology for food applications and food delivery systems. Topics include a collection of chapters on diverse topics including the stability of nanoparticles in food nanobiosensing for the detection of food contaminants nanotechnology applications in agriculture the role of nanotechnology in nutrient delivery how nanotechnology is applied in dairy products biofunctional magnetic nanoparticles in food safety the development of nutraceuticals using nanotechnological tools and more. | Nanotechnology Horizons in Food Process Engineering 3-volume set

GBP 385.00
1

Creating Motion Graphics with After Effects Essential and Advanced Techniques

Creating Motion Graphics with After Effects Essential and Advanced Techniques

After Effects CS5. 5 Update: /tv. adobe. com/show/after-effects-cs55-new-creative-techniques/Chris and Trish Meyer have created a series of videos demonstrating how to use their favorite new and enhanced features in After Effects CS5. 5. Virtually all of these videos use exercise files from Creating Motion Graphics with After Effects (5th Edition for CS5) as their starting point extending the usefulness of this book for its owners. These videos may be viewed for free on AdobeTV. * 5th Edition of best-selling After Effects book by renowned authors Trish and Chris Meyer covers the important updates in After Effects CS4 and CS5* Covers both essential and advanced techniques from basic layer manipulation and animation through keying motion tracking and color management* The downloadable resources are packed with project files for version CS5 source materials and nearly 200 pages of bonus chaptersTrish and Chris Meyer share over 17 years of hard-earned real-world film and video production experience inside this critically acclaimed text. More than a step-by-step review of the features in AE readers will learn how the program thinks so that they can realize their own visions more quickly and efficiently. This full-color book is packed with tips gotchas and sage advice that will help users thrive no matter what projects they might encounter. Creating Motion Graphics 5th Edition has been thoroughly revised to reflect the new features introduced in both After Effects CS4 and CS5. New chapters cover the revolutionary new Roto Brush feature as well as mocha and mocha shape. The 3D section has been expanded to include working with 3D effects such as Digieffects FreeForm plus workflows including Adobe Repoussé Vanishing Point Exchange and 3D model import using Adobe Photoshop Extended. The print version is also accompanied by downloadable resources that contain project files and source materials for all the techniques demonstrated in the book as well as nearly 200 pages of bonus chapters on subjects such as expressions scripting and effects. Subjects include: Animation Techniques; Layer Management; Modes Masks and Mattes; Mastering 3D Space; Text Animation; Effects & Presets; Painting and Rotoscoping; Parenting Nesting and Collapsing; Color Management and Video Essentials; Motion Tracking and Keying; Working with Audio; Integrating with 3D Applications; Puppet Tools; Expressions; Exporting and Rendering; and much more. | Creating Motion Graphics with After Effects Essential and Advanced Techniques

GBP 180.00
1

Electromagnetic Waves Materials and Computation with MATLAB Second Edition Two Volume Set

Food Process Engineering Safety Assurance and Complements

Cinema Raw Shooting and Color Grading with the Ikonoskop Digital Bolex and Blackmagic Cinema Cameras

Simple Extensions with the Minimum Degree Relations of Integral Domains

Heterostructured Materials Novel Materials with Unprecedented Mechanical Properties

Revival: Large Sample Methods in Statistics (1994) An Introduction with Applications

The New Web Typography Create a Visual Hierarchy with Responsive Web Design

Conversations with Terrorists Middle East Leaders on Politics Violence and Empire

The Design Studio Method Creative Problem Solving with UX Sketching

Handbook of Research on Food Science and Technology 3 Volume Set

Poly-Modeling with 3ds Max Thinking Outside of the Box

Steel Rolling Principle Process & Application

Beyond Photoshop Advanced techniques integrating Photoshop with Illustrator Poser Painter Cinema 4D and ZBrush

Social Action with Children and Families A Community Development Approach to Child and Family Welfare