| Description |
1 online resource (xx, 640 pages) : illustrations |
| Bibliography |
Includes bibliographical references and index. |
| Contents |
Functional components of foods / Raquel de Pinho Ferreira Guiné, Maria João Reis Lima and Maria João Barroca -- Waste management and resource recovery in the food processing industry : the livestock industry / Stephen E. Mbuligwe -- Study on application of Stirling cooler to food processing / Jian-Feng Sun and Yutaka Kitamura -- Osmotic dehydration of fruits / Raquel de Pinho Ferreira Guiné and Maria João Barroca -- Influence of electron beam irradiation on the antinutritional features and protein digestibility of seeds of nutraceutically valued legume / Mucuna Pruriens, Rajeev Bhat and K.R. Sridhar -- Application of electron beam to food processing with emphasis on seafood products: inactivation of food-borne pathogens and effects on food quality / Jacek Jaczynski -- Local alcohol industry: a story of local wisdom in fermentation industry in Thailand / Viroj Wiwanitkit -- Resesarches on industrial fermentation from Thailand: a summary / Viroj Wiwanitkit -- Olive oil processing and its effects on olive oil quality and the environment / José S. Torrecilla -- Chemical analysis and antioxidant capacity of plant bioactive compounds / C. Proestos, M. Kapsokefalou and M. Komaitis -- Greening the food processing industry: concepts and perspectives / Stephen E. Mbuligwe -- Food processing workers can be the first line of defense against intentional contamination / Verlin B. Hinsz and Gary S. Nickell -- Influences of processing on protein functionality / Florence Ojiugo Uruakpa. |
|
Nutritional quality of germinated seeds of Canavalia maritima of coastal sand dunes / M. D'Cunha, K.R. Sridhar and Rajeev Bhat -- Enzymatic browning in foods and its prevention / Serap Doğan, Mehmet Doğan and Oktay Arslan -- Recent innovations in food products / R.F. Edlich [and others] -- Suitability of packaging for food based on interaction studies / R. Rial-Otero [and others] -- Assessment of interactions occurring between micro-flora and packaging applied for food / Izabela Steinka -- Nisin adsorption on two food contact surfaces / N. Pérez-Guerra [and others] -- Occurrence of polycyclic aromatic hydrocarbons in foods and consumer safety / Monia Perugini and Pierina Visciano -- Comparative study of qualitative and quantitative important components in rooibos (Aspalathus linearis), green and black tea / M.P. Sáenz-Navaja [and others] -- The effect of ultrasound in food processing / Rui M.S. Cruz, Margarida C. Vieira and Cristina L.M. Silva -- Optimistic bias and food contamination: a barrier to safe food / Dana M. Wallace and Verlin B. Hinsz -- Eliciting food production workers' beliefs about factors that contribute to potential contamination / Gary S. Nickell and Verlin B. Hinsz -- The antioxidant value of vegetable food / Antonio Jiménez-Escrig -- Bacillus cereus viability by flow cytometry after high pressure treatment / G. Préstamo -- Quality assessment of gari produced using rotary dryer / A.O. Obadina, O.B. Oyewole and A.A. Ayoola. |
| Note |
Print version record. |
| Subject |
Food industry and trade.
|
|
TECHNOLOGY & ENGINEERING -- Food Science.
|
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Food industry and trade. (OCoLC)fst00930843
|
| Added Author |
Bellinghouse, Valerie C.
|
| Other Form: |
Print version: Food processing. New York : Nova Science Publishers, ©2009 9781606924143 (DLC) 2008044288 (OCoLC)263408994 |
| ISBN |
9781617284229 (electronic bk.) |
|
161728422X (electronic bk.) |
|
