The food industry : perceptions, practices and future prospects

著者

    • Santos, Diego T.
    • Abel Castillo-Torres, R. (Ricardo Abel Castillo-Torres)
    • Carvalho, Giovani B. M.

書誌事項

The food industry : perceptions, practices and future prospects

Diego Tresinari dos Santos, R. Abel C. Torres and Giovani Brandão Mafra de Carvalho, editors

（Food science and technology series）

Nova Science Publishers, c2021

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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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