The food industry : perceptions, practices and future prospects
著者
書誌事項
The food industry : perceptions, practices and future prospects
(Food science and technology series)
Nova Science Publishers, c2021
大学図書館所蔵 全1件
  青森
  岩手
  宮城
  秋田
  山形
  福島
  茨城
  栃木
  群馬
  埼玉
  千葉
  東京
  神奈川
  新潟
  富山
  石川
  福井
  山梨
  長野
  岐阜
  静岡
  愛知
  三重
  滋賀
  京都
  大阪
  兵庫
  奈良
  和歌山
  鳥取
  島根
  岡山
  広島
  山口
  徳島
  香川
  愛媛
  高知
  福岡
  佐賀
  長崎
  熊本
  大分
  宮崎
  鹿児島
  沖縄
  韓国
  中国
  タイ
  イギリス
  ドイツ
  スイス
  フランス
  ベルギー
  オランダ
  スウェーデン
  ノルウェー
  アメリカ
注記
Includes bibliographical references and index
内容説明・目次
内容説明
This book explores different aspects related to the food industry. The book begins by presenting various perceptions towards western and ayurvedic food industries. It continues by examining the potential of enhancing agents in replacing chemical additives in bread processing and discussing the performance of whole grain wheat flour and the enzyme transglutaminase on the technological characteristics of spaghetti. Additionally, the book includes a study of microbial pectinases, cellulases and xylanases in the food industry, focusing on types of support and immobilisation techniques, as well as an experimental study focusing on shelf-life increase of pineapples via drying techniques. Other chapters focus on different yeast strain approaches in beer production, the use of natural bioactive compounds from plants and their extraction processes, and essential oil extraction techniques for Venezuelan lemons, among other topics.
目次
- Preface
- Perceptions Towards Western and Ayurvedic Food Industries
- Potential of Enhancing Agents in Replacing Chemical Additives in Bread Processing
- Performance of Whole Grain Wheat Flour and the Enzyme Transglutaminase on the Technological Characteristics of Spaghetti
- Resistant Starch Production, Properties and Potential Application in Gluten-Free Products
- Microbial Pectinases, Cellulases and Xylanases in the Food Industry: Types of Support and Immobilization Techniques
- Drying of Pineapples Effect of Sample Geometry and Drying Temperature on Drying Time and Shrinkage of Samples
- Sensory Analysis in the Brewing Industry: An Overview
- Use of Different Yeast Strain Approaches in Beer Production: An Overview
- Strategies for Obtaining Healthy Meat Products
- Evaluation of Different Essential Oil Extraction Techniques for Venezuelan Lemons
- Life Cycle Assessment of Supercritical Fluid Extraction Processes
- Alternative Food Sources for the Production of Peptides with Subcritical Water
- Index.
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