Description |
1 online resource. |
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text file |
Series |
Food science and technology
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Food science and technology series (Nova Science Publishers)
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Bibliography |
Includes bibliographical references and index. |
Contents |
FOCUS ON FOOD ENGINEERING; FOCUS ON FOOD ENGINEERING; Contents; Preface; Behavior of Hen's Eggs at Impact Loading; Abstract; 1. Introduction; 2. Eggshell Behavior at Non -- Destructive Impact; 2.1. Egg Samples; 2.2. Experimental Method; 2.3. Experimental Results; 2.3.1. Time Domain; 2.3.2. Frequency Domain; 2.4. Numerical Simulation; 3. Eggshell Strength Under Impact Loading; 3.1. Experimental Details; 3.2. Experimental Results; 3.2.1. Static Compression; 3.2.2. Eggs Loaded by the Rod Impact; 3.2.3. Numerical Simulation of the Rod Impact; 4. Hen's Eggs Impact Against the Elastic Obstacle. |
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4.1. Experimental Arrangement4.2. Experimental Results; 4.2.1. Raw Eggs; 4.2.2. Boiled Eggs; 4.2.3. Peeled Eggs; 5. Conclusion; Acknowledgments; References; Strategies for Extending Shelf Life of Foods Using Antimicrobial Edible Films; Abstract; Introduction; Experimental Section; Materials; Film Preparation; Native Starch Based Edible Films; Cross-Linked Starch Based Edible Films; Lipid Containing Edible Films; Film Stabilization; Physical Characterization of Edible Films; X-ray Diffraction Analysis; Moisture Determination; Solubility in Water; Moisture Sorption Isotherms; Color Evaluation. |
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Water Vapor PermeabilityEvaluation of Antimicrobial Activity of Edible Films; Inoculum Preparation; Effectiveness for Controlling Microbial Growth of Sorbates Released into a Liquid Medium; Effectiveness of Sorbate Containing Films as Barriers to Yeast Contamination; Enumeration of Z. bailii; Potassium Sorbate Content; Statistical Analysis of Data; Results and Discussion; Physical Characterization of Edible Films; X-ray Diffraction Analysis; Solubility in Water; Moisture Sorption Isotherms; Color Evaluation; Water Vapor Permeability; Evaluation of Antimicrobial Activity of Edible Films. |
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Effectiveness for Controlling Microbial Growth of Sorbates Released into a Liquid MediumEffectiveness of Potassium Sorbate Containing Films as Barriers to Yeast Contamination; Conclusion; Acknowledgments; References; Developments in High-Pressure Food Processing; Abstract; Introduction; Food Safety and Control; Food Quality; Constituents of Foods; Proteins; Fats, Lipids and Oils; Process Operation; Fruits and Vegetables; Seafood; Meats and Meat Products; Diary Products; Conclusion; References. |
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Spray Drying of Açai (Euterpe Oleracea Mart.) Juice: Effect Of Process Variables and Type of Carrier Agent on Product's Quality and StabilityAbstract; 1. Introduction; 2. Microencapsulation by Spray Drying; 2.1. General Aspects; 2.2. Spray Drying of Fruit Juices; 2.3. Carrier Agents; 3. Spray Drying of Açai Juice; 3.1. Effect of Process Variables; 3.2. Selection of the Best Drying Conditions; 3.3. Additional Tests; 4. Physical Characterization of Powdered Açai Juice Produced with Different Carrier Agents; 4.1. Water Activity; 4.2. Bulk Density, Absolute Density and Intergranular Porosity. |
Local Note |
eBooks on EBSCOhost EBSCO eBook Subscription Academic Collection - North America |
Language |
English. |
Subject |
Food industry and trade.
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Food industry and trade. |
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Food -- Biotechnology. |
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TECHNOLOGY & ENGINEERING -- Food Science. |
Genre/Form |
Electronic books.
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Added Author |
Shreck, Robert J., editor.
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Other Form: |
Print version: Focus on food engineering [Hauppauge, N.Y.] : Nova Science Publishers, Inc., c2011. 9781612095981 (hardcover) (DLC) 2011002381 |
ISBN |
9781612098951 ebook |
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1612098959 |
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9781612095981 hardcover |
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1612095984 |
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