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Titre : Food process engineering and technology Type de document : texte imprimé Auteurs : Zeki Berk Mention d'édition : 3rd ed. Editeur : London : Academic Press Année de publication : 2018 Importance : 1 vol. (XXXI-710 p.) Présentation : ill., couv. ill. en coul. Format : 25 cm ISBN/ISSN/EAN : 978-0-12-812018-7 Note générale : Bibliogr. Index. Annexes Langues : Anglais (eng) Catégories : Liste Plan de classement
16.14 (GENIE DES PROCEDES ALIMENTAIRES-TECHNOLOGIE ALIMENTAIRE) [Classement Massy]
Thésaurus Agro-alimentaire
ANTIOXYGENE ; REACTION CHIMIQUE ; MEMBRANE ; POMPE ; NETTOYAGE ; MELANGE ; CENTRIFUGATION ; MICROFILTRATION ; OSMOSE INVERSE ; ULTRAFILTRATION ; ELECTRODIALYSE ; EXTRACTION PAR FLUIDE SUPERCRITIQUE ; ABSORPTION ; ADSORPTION ; FRITURE ; SECHOIR ; TORREFACTION ; TENSION SUPERFICIELLE ; PROPRIETE OPTIQUE ; PROPRIETE RHEOLOGIQUE ; VISCOSITE ; CONTROLE DE FABRICATION ; TECHNOLOGIE ALIMENTAIRE ; GENIE ALIMENTAIRE ; TRANSFERT DE CHALEUR ; ECHANGEUR DE CHALEUR ; SYSTEME DE COMMANDE ; DISTILLATION ; CRISTALLISATION ; EXTRUSION ; CONTAMINATION ; TRAITEMENT ASEPTIQUE ; EVAPORATION ; SECHAGE ; AGENT DE CONSERVATION
RAMEAU
Aliments -- Activité de l'eau ; Conditionnement ; Atmosphères contrôlées ; Produits de cinquième gamme ; Désinfection ; Contamination ; Cristallisation ; Distillation -- Méthodes ; Filtration ; Hautes pressions ; Aliments -- Irradiation ; Extraction (chimie) ; Traitement thermique ; Aliments surgelés ; Cuisson-extrusion ; Aliments -- Déshydratation ; Aliments -- Réfrigération ; Séchage ; Lyophilisation ; Transfert de masse ; Commande automatique ; Fluides, Mécanique des ; Cinétique enzymatique ; Poudres alimentaires ; Capteurs (technologie) ; Aliments -- Conservation ; Extrusion ; Echangeurs de chaleur ; Microondes ; Cinétique chimique ; Céréales -- Mouture ; Distillation -- Appareils et matériel ; Aliments -- Contamination -- Prévention ; Aliments -- Contamination ; Aliments -- EmballageRésumé : Food Process Engineering and Technology, Third Edition combines scientific depth with practical usefulness, creating a tool for graduate students and practicing food engineers, technologists and researchers looking for the latest information on transformation and preservation processes and process control and plant hygiene topics. This fully updated edition provides recent research and developments in the area, features sections on elements of food plant design, an introductory section on the elements of classical fluid mechanics, a section on non-thermal processes, and recent technologies, such as freeze concentration, osmotic dehydration, and active packaging that are discussed in detail. Type de document : Livre Table des matières : 1. Physical Properties of Food Materials
1.1. Introduction
1.2. Mass, Volume, and Density
1.3. Mechanical Properties
1.4. Thermal Properties
1.5. Electrical Properties
1.6. Structure
1.7. Water Activity
1.8. Phase Transition Phenomena in Foods
1.9. Optical Properties
1.10. Surface Properties
1.11. Acoustic Properties
2. Fluid Flow
2.1. Introduction
2.2. Elements of Fluid Mechanics
2.3. Flow Properties of Fluids
2.4. Transportation of Fluids
2.5. Flow of Particulate Solids (Powder Flow)
3. Heat and Mass Transfer, Basic Principles
3.1. Introduction
3.2. Basic Relations in Transport Phenomena
3.3. Conductive Heat and Mass Transfer
3.4. Convective Heat and Mass Transfer
3.5. Unsteady-State Heat and Mass Transfer
3.6. Heat Transfer by Radiation
3.7. Heat Exchangers
3.8. Microwave and Radio Frequency (RF) Heating
3.9. Ohmic Heating
4. Reaction Kinetics
4.1. Introduction
4.2. Basic Concepts
4.3. Kinetics of Biological Processes
4.4. Residence Time and Residence Time Distribution
5. Elements of Process Control
5.1. Introduction
5.2. Basic Concepts
5.3. Basic Control Structures
5.4. The Block Diagram
5.5. Input, Output, and Process Dynamics
5.6. Control Modes (Control Algorithms)
5.7. Physical Elements of the Control System
6. Size Reduction
6.1. Introduction
6.2. Particle Size and Particle Size Distribution
6.3. Size Reduction of Solids, Basic Principles
6.4. Size Reduction of Solids—Equipment and Methods
7. Mixing
7.1. Introduction
7.2. Mixing of Fluids (Blending)
7.3. Kneading
7.4. In-Flow Mixing
7.5. Mixing of Particulate Solids
7.6. Homogenization
7.7. Foaming
8. Filtration
8.1. Introduction
8.2. Depth Filtration
8.3. Filtration Equipment
8.4. Expression
9. Centrifugation
9.1. Introduction
9.2. Basic Principles
9.3. Centrifuges
9.4. Cyclones
10. Membrane Processes
10.1. Introduction
10.2. Tangential Filtration
10.3. Mass Transfer Through MF and UF Membranes
10.4. Mass Transfer in Reverse Osmosis
10.5. Membrane Systems
10.6. Membrane Processes in the Food Industry
10.7. Electrodialysis
11. Extraction
11.1. Introduction
11.2. Solid-Liquid Extraction (Leaching)
11.3. Supercritical Fluid Extraction
11.4. Liquid-Liquid Extraction
12. Adsorption and Ion Exchange
12.1. Introduction
12.2. Equilibrium Conditions
12.3. Batch Adsorption
12.4. Adsorption in Columns
12.5. Ion Exchange
13. Distillation
13.1. Introduction
13.2. Vapor–Liquid Equilibrium (VLA)
13.3. Continuous Flash Distillation
13.4. Batch (Differential) Distillation
13.5. Fractional Distillation
13.6. Steam Distillation
13.7. Distillation of Wines and Spirits
13.8. Pervaporation
14. Crystallization and Dissolution
14.1. Introduction
14.2. Kinetics of Crystallization From Solutions
14.3. Polymorphism in Lipid Crystals
14.4. Crystallization in the Food Industry
14.5. Dissolution
15. Extrusion
15.1. Introduction
15.2. The Single-Screw Extruder
15.3. Twin-Screw Extruders
15.4. Effect on Foods
15.5. Food Applications of Extrusion
16. Spoilage and Preservation of Foods
16.1. Mechanisms of Food Spoilage
16.2. Food Preservation Processes
16.3. Combined Processes (The “Hurdle Effect”)
16.4. Packaging
17. Thermal Processing
17.1. Introduction
17.2. The Kinetics of Thermal Inactivation of Microorganisms and Enzymes
17.3. Lethality of Thermal Processes
17.4. Optimization of Thermal Processes With Respect to Quality
17.5. Heat Transfer Considerations in Thermal Processing
18. Thermal Processes, Methods and Equipment
18.1. Introduction
18.2. Thermal Processing in Hermetically Closed Containers
18.3. Thermal Processing in Bulk, Before Packaging
19. Refrigeration, Chilling and Freezing
19.1. Introduction
19.2. Effect of Temperature on Food Spoilage
19.3. Freezing
19.4. Superchilling
20. Refrigeration, Equipment and Methods
20.1. Sources of Refrigeration
20.2. Cold Storage and Refrigerated Transport
20.3. Chillers and Freezers
21. Evaporation
21.1. Introduction
21.2. Material and Energy Balance
21.3. Heat Transfer
21.4. Energy Management
21.5. Condensers
21.6. Evaporators in the Food Industry
21.7. Effect of Evaporation on Food Quality
22. Dehydration
22.1. Introduction
22.2. Thermodynamics of Moist Air (Psychrometry)
22.3. Convective Drying (Air Drying)
22.4. Drying Under Varying External Conditions
22.5. Conductive (boiling) Drying
22.6. Dryers in the Food Processing Industry
22.7. Issues in Food Drying Technology
22.8. Energy Consumption in Drying
22.9. Osmotic Dehydration
23. Freeze-Drying (Lyophilization) and Freezed Concentration
23.1. Introduction
23.2. Sublimation of Water
23.3. Heat and Mass Transfer in Freeze Drying
23.4. Freeze Drying, in Practice
23.5. Freeze Concentration
24. Frying, Baking, Roasting
24.1. Introduction
24.2. Frying
24.3. Baking and Roasting
25. Chemical preservation
25.1. Introduction
25.2. Chemical Control of Microbial Spoilage
25.3. Antioxidants
26. Ionizing irradiation and other nonthermal preservation processes
26.1. Preservation by Ionizing Radiations
26.2. High Hydrostatic Pressure (HHP, or HPP) Preservation
26.3. Pulsed Electric Fields (PEF)
26.4. Pulsed Intense Light
26.5. Ultrasonic Treatment
26.6. Application of Cold Plasma
27. Food packaging
27.1. Introduction
27.2. Packaging Materials
27.3. The Atmosphere in the Package
27.4. Environmental Issues
28.Cleaning, disinfection, and sanitation
28.1. Introduction
28.2. Cleaning Kinetics and Mechanisms
28.3. Kinetics of Disinfection
28.4. Cleaning of Raw Materials
28.5. Cleaning of Plants and Equipment
28.6. Cleaning of Packages
28.7. Odor Abatement
29. Element of food plant design
29.1. Introduction
29.2. The Preproject
29.3. Process Design, Development of the Process Flow Diagrams
29.4. Procurement of Equipment and Accessories
29.5. Food Safety Systems (HACCP, GMP), Protection of the Environment and Their Place in Plant DesignPermalien de la notice : https://infodoc.agroparistech.fr/index.php?lvl=notice_display&id=195334 Food process engineering and technology [texte imprimé] / Zeki Berk . - 3rd ed. . - London : Academic Press, 2018 . - 1 vol. (XXXI-710 p.) : ill., couv. ill. en coul. ; 25 cm.
ISBN : 978-0-12-812018-7
Bibliogr. Index. Annexes
Langues : Anglais (eng)
Catégories : Liste Plan de classement
16.14 (GENIE DES PROCEDES ALIMENTAIRES-TECHNOLOGIE ALIMENTAIRE) [Classement Massy]
Thésaurus Agro-alimentaire
ANTIOXYGENE ; REACTION CHIMIQUE ; MEMBRANE ; POMPE ; NETTOYAGE ; MELANGE ; CENTRIFUGATION ; MICROFILTRATION ; OSMOSE INVERSE ; ULTRAFILTRATION ; ELECTRODIALYSE ; EXTRACTION PAR FLUIDE SUPERCRITIQUE ; ABSORPTION ; ADSORPTION ; FRITURE ; SECHOIR ; TORREFACTION ; TENSION SUPERFICIELLE ; PROPRIETE OPTIQUE ; PROPRIETE RHEOLOGIQUE ; VISCOSITE ; CONTROLE DE FABRICATION ; TECHNOLOGIE ALIMENTAIRE ; GENIE ALIMENTAIRE ; TRANSFERT DE CHALEUR ; ECHANGEUR DE CHALEUR ; SYSTEME DE COMMANDE ; DISTILLATION ; CRISTALLISATION ; EXTRUSION ; CONTAMINATION ; TRAITEMENT ASEPTIQUE ; EVAPORATION ; SECHAGE ; AGENT DE CONSERVATION
RAMEAU
Aliments -- Activité de l'eau ; Conditionnement ; Atmosphères contrôlées ; Produits de cinquième gamme ; Désinfection ; Contamination ; Cristallisation ; Distillation -- Méthodes ; Filtration ; Hautes pressions ; Aliments -- Irradiation ; Extraction (chimie) ; Traitement thermique ; Aliments surgelés ; Cuisson-extrusion ; Aliments -- Déshydratation ; Aliments -- Réfrigération ; Séchage ; Lyophilisation ; Transfert de masse ; Commande automatique ; Fluides, Mécanique des ; Cinétique enzymatique ; Poudres alimentaires ; Capteurs (technologie) ; Aliments -- Conservation ; Extrusion ; Echangeurs de chaleur ; Microondes ; Cinétique chimique ; Céréales -- Mouture ; Distillation -- Appareils et matériel ; Aliments -- Contamination -- Prévention ; Aliments -- Contamination ; Aliments -- EmballageRésumé : Food Process Engineering and Technology, Third Edition combines scientific depth with practical usefulness, creating a tool for graduate students and practicing food engineers, technologists and researchers looking for the latest information on transformation and preservation processes and process control and plant hygiene topics. This fully updated edition provides recent research and developments in the area, features sections on elements of food plant design, an introductory section on the elements of classical fluid mechanics, a section on non-thermal processes, and recent technologies, such as freeze concentration, osmotic dehydration, and active packaging that are discussed in detail. Type de document : Livre Table des matières : 1. Physical Properties of Food Materials
1.1. Introduction
1.2. Mass, Volume, and Density
1.3. Mechanical Properties
1.4. Thermal Properties
1.5. Electrical Properties
1.6. Structure
1.7. Water Activity
1.8. Phase Transition Phenomena in Foods
1.9. Optical Properties
1.10. Surface Properties
1.11. Acoustic Properties
2. Fluid Flow
2.1. Introduction
2.2. Elements of Fluid Mechanics
2.3. Flow Properties of Fluids
2.4. Transportation of Fluids
2.5. Flow of Particulate Solids (Powder Flow)
3. Heat and Mass Transfer, Basic Principles
3.1. Introduction
3.2. Basic Relations in Transport Phenomena
3.3. Conductive Heat and Mass Transfer
3.4. Convective Heat and Mass Transfer
3.5. Unsteady-State Heat and Mass Transfer
3.6. Heat Transfer by Radiation
3.7. Heat Exchangers
3.8. Microwave and Radio Frequency (RF) Heating
3.9. Ohmic Heating
4. Reaction Kinetics
4.1. Introduction
4.2. Basic Concepts
4.3. Kinetics of Biological Processes
4.4. Residence Time and Residence Time Distribution
5. Elements of Process Control
5.1. Introduction
5.2. Basic Concepts
5.3. Basic Control Structures
5.4. The Block Diagram
5.5. Input, Output, and Process Dynamics
5.6. Control Modes (Control Algorithms)
5.7. Physical Elements of the Control System
6. Size Reduction
6.1. Introduction
6.2. Particle Size and Particle Size Distribution
6.3. Size Reduction of Solids, Basic Principles
6.4. Size Reduction of Solids—Equipment and Methods
7. Mixing
7.1. Introduction
7.2. Mixing of Fluids (Blending)
7.3. Kneading
7.4. In-Flow Mixing
7.5. Mixing of Particulate Solids
7.6. Homogenization
7.7. Foaming
8. Filtration
8.1. Introduction
8.2. Depth Filtration
8.3. Filtration Equipment
8.4. Expression
9. Centrifugation
9.1. Introduction
9.2. Basic Principles
9.3. Centrifuges
9.4. Cyclones
10. Membrane Processes
10.1. Introduction
10.2. Tangential Filtration
10.3. Mass Transfer Through MF and UF Membranes
10.4. Mass Transfer in Reverse Osmosis
10.5. Membrane Systems
10.6. Membrane Processes in the Food Industry
10.7. Electrodialysis
11. Extraction
11.1. Introduction
11.2. Solid-Liquid Extraction (Leaching)
11.3. Supercritical Fluid Extraction
11.4. Liquid-Liquid Extraction
12. Adsorption and Ion Exchange
12.1. Introduction
12.2. Equilibrium Conditions
12.3. Batch Adsorption
12.4. Adsorption in Columns
12.5. Ion Exchange
13. Distillation
13.1. Introduction
13.2. Vapor–Liquid Equilibrium (VLA)
13.3. Continuous Flash Distillation
13.4. Batch (Differential) Distillation
13.5. Fractional Distillation
13.6. Steam Distillation
13.7. Distillation of Wines and Spirits
13.8. Pervaporation
14. Crystallization and Dissolution
14.1. Introduction
14.2. Kinetics of Crystallization From Solutions
14.3. Polymorphism in Lipid Crystals
14.4. Crystallization in the Food Industry
14.5. Dissolution
15. Extrusion
15.1. Introduction
15.2. The Single-Screw Extruder
15.3. Twin-Screw Extruders
15.4. Effect on Foods
15.5. Food Applications of Extrusion
16. Spoilage and Preservation of Foods
16.1. Mechanisms of Food Spoilage
16.2. Food Preservation Processes
16.3. Combined Processes (The “Hurdle Effect”)
16.4. Packaging
17. Thermal Processing
17.1. Introduction
17.2. The Kinetics of Thermal Inactivation of Microorganisms and Enzymes
17.3. Lethality of Thermal Processes
17.4. Optimization of Thermal Processes With Respect to Quality
17.5. Heat Transfer Considerations in Thermal Processing
18. Thermal Processes, Methods and Equipment
18.1. Introduction
18.2. Thermal Processing in Hermetically Closed Containers
18.3. Thermal Processing in Bulk, Before Packaging
19. Refrigeration, Chilling and Freezing
19.1. Introduction
19.2. Effect of Temperature on Food Spoilage
19.3. Freezing
19.4. Superchilling
20. Refrigeration, Equipment and Methods
20.1. Sources of Refrigeration
20.2. Cold Storage and Refrigerated Transport
20.3. Chillers and Freezers
21. Evaporation
21.1. Introduction
21.2. Material and Energy Balance
21.3. Heat Transfer
21.4. Energy Management
21.5. Condensers
21.6. Evaporators in the Food Industry
21.7. Effect of Evaporation on Food Quality
22. Dehydration
22.1. Introduction
22.2. Thermodynamics of Moist Air (Psychrometry)
22.3. Convective Drying (Air Drying)
22.4. Drying Under Varying External Conditions
22.5. Conductive (boiling) Drying
22.6. Dryers in the Food Processing Industry
22.7. Issues in Food Drying Technology
22.8. Energy Consumption in Drying
22.9. Osmotic Dehydration
23. Freeze-Drying (Lyophilization) and Freezed Concentration
23.1. Introduction
23.2. Sublimation of Water
23.3. Heat and Mass Transfer in Freeze Drying
23.4. Freeze Drying, in Practice
23.5. Freeze Concentration
24. Frying, Baking, Roasting
24.1. Introduction
24.2. Frying
24.3. Baking and Roasting
25. Chemical preservation
25.1. Introduction
25.2. Chemical Control of Microbial Spoilage
25.3. Antioxidants
26. Ionizing irradiation and other nonthermal preservation processes
26.1. Preservation by Ionizing Radiations
26.2. High Hydrostatic Pressure (HHP, or HPP) Preservation
26.3. Pulsed Electric Fields (PEF)
26.4. Pulsed Intense Light
26.5. Ultrasonic Treatment
26.6. Application of Cold Plasma
27. Food packaging
27.1. Introduction
27.2. Packaging Materials
27.3. The Atmosphere in the Package
27.4. Environmental Issues
28.Cleaning, disinfection, and sanitation
28.1. Introduction
28.2. Cleaning Kinetics and Mechanisms
28.3. Kinetics of Disinfection
28.4. Cleaning of Raw Materials
28.5. Cleaning of Plants and Equipment
28.6. Cleaning of Packages
28.7. Odor Abatement
29. Element of food plant design
29.1. Introduction
29.2. The Preproject
29.3. Process Design, Development of the Process Flow Diagrams
29.4. Procurement of Equipment and Accessories
29.5. Food Safety Systems (HACCP, GMP), Protection of the Environment and Their Place in Plant DesignPermalien de la notice : https://infodoc.agroparistech.fr/index.php?lvl=notice_display&id=195334 Réservation
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Localisation Emplacement Section Cote Support Code-barres Disponibilité Massy Bibliothèque OPERATIONS UNITAIRES BER 16.14 Papier 33004001025322 Sorti jusqu'au 28/02/2020 Fruit preservation : novel and conventional technologies (2018)
Titre : Fruit preservation : novel and conventional technologies Type de document : texte imprimé Auteurs : Amauri Rosenthal, Editeur scientifique ; Rosires Deliza, Editeur scientifique ; Jorge Welti-Chanes, Editeur scientifique ; Gustavo V. Barbosa-Cánovas, Editeur scientifique Editeur : NEW YORK : Springer Science+Business Media, LLC Année de publication : 2018 Collection : Food engineering series Importance : 1 vol. (XV-532 p.) Présentation : ill. en noir et en coul. Format : 25 cm ISBN/ISSN/EAN : 978-1-4939-3309-9 Note générale : Bibliogr. Index Langues : Anglais (eng) Catégories : Liste Plan de classement
18.5 (FRUITS-LEGUMES) [Classement Massy]
RAMEAU
Fruits -- Conservation ; Légumes -- Conservation ; Nutrition ; Fruits surgelés ; Séchage thermique ; Jus de fruits ; Aliments -- Mesures de sécurité ; Produits végétaux -- Réfrigération ; Atmosphères contrôlées ; Hautes pressions ; Aliments -- Irradiation ; Microondes ; Rayonnement ultraviolet ; Ozone
Thésaurus Agro-alimentaire
MEMBRANE ; FRITURE ; TRAITEMENT AUX ULTRASONSRésumé : Fruits and fruit based products are, in most cases, associated with very good sensory characteristics, health, well-being, perishability, relatively easy to mix with food products of diverse origin, amenable to be processed by conventional and novel technologies. Given the multiplicity of aspects whenever fruit preservation is considered, the editors took the challenge of covering in a thorough, comprehensive manner most aspects dealing with this topic.
To accomplish these goals, the editors invited well known colleagues with expertise in specific disciplines associated with fruit preservation to contribute chapters to this book. Eighteen chapters were assembled in a sequence that would facilitate, like building blocks, to have at the same time, a birds-eye view and an in-depth coverage of traditional and novel technologies to preserve fruits.
Even though processing took center stage in this book, ample space was dedicated to other relevant and timely topics on fruit preservation such as safety, consumer perception, sensory and health aspects.
FEATURES:
Traditional and Novel Technologies to Process Fruits:
. Microwaves
. Ohmic Heating
. UV-C light
. Irradiation
. High Pressure
. Pulsed Electric Fields
. Ultrasound
. Vacuum Impregnation
. Membranes
. Ozone
. Hurdle Technology
Topics Associated with Fruit Preservation:
. Safety
. Nutrition and Health
. Consumer Perception
. Sensory
. Minimal Processing
. Packaging
Unit Operations for Fruit Processing:
. Cooling and Freezing
. Dehydration
. FryingType de document : Livre Table des matières : 1 Consumer Perception of Novel Technologies
Rosires Deliza and Gastón Ares
2 Safety Issues on the Preservation of Fruits and Vegetables
Antonio Martínez, Dolores Rodrigo, and Surama F. Zanini
3 Nutritional and Functional Attributes of Fruit Products
Delia B. Rodriguez-Amaya and Jaime Amaya-Farfan
4 Minimal Processing of Fruits
Zamantha Escobedo-Avellaneda, José Ángel Guerrero-Beltrán, María Soledad Tapia, Gustavo V. Barbosa-Cánovas, and Jorge Welti-Chanes
5 The Hurdle Concept in Fruit Processing
Stella Maris Alzamora, Aurelio López-Malo, Sandra Norma Guerrero, and María Soledad Tapia
6 Cooling and Freezing of Fruits and Fruit Products
Alicia Chaves and Noemí Zaritzky
7 Thermal Drying of Foods
Henry T. Sabarez
8 Membrane Technologies for Fruit Juice Processing
Manuel Dornier, Marie-Pierre Belleville, and Fabrice Vaillant
9 Decision Aid Tools for the Preservation of Fruits by Modified Atmosphere Packaging
Carole Guillaume, Barbara Gouble, Valérie Guillard, Patrice Buche, and Nathalie Gontard
10 Frying of Foods
Pedro Bouchon and Verónica Dueik
11 Power Ultrasound Treatment of Fruits and Fruit Products
Hyoungill Lee, Bin Zhou, and Hao Feng
12 Fruit Preservation and Design of Functional Fruit Products by Vacuum Impregnation
Zamantha Escobedo-Avellaneda, Rébeca García-García, Aurora Valdez-Fragoso, Hugo Mújica-Paz, and Jorge Welti-Chanes
13 High Pressure Processing of Fruit Products
Amauri Rosenthal, Prashant Raj Pokhrel, Elisa Helena da Rocha Ferreira, Julia Hauck Tiburski, Gustavo V. Barbosa-Cánovas, and Jorge Welti-Chanes
14 Safety and Quality of Irradiated Fruits and Vegetables
Brendan A. Niemira
15 Microwave Processing of Fruits
Katia Nicolau Matsui, Cynthia Ditchfield, and Carmen Cecilia Tadini
16 Fruit Preservation by Ohmic Heating and Pulsed Electric Fields
Olga Martín-Belloso and Mariana Morales-de la Peña
17 Fruits and Fruit Products Treated by UV light
Tatiana Koutchma, Marta Orlowska, and Yan Zhu
18 Ozone Antimicrobial Effects on Fruits and Fruit Juices
David R. Kasler and Ahmed E. YousefPermalien de la notice : https://infodoc.agroparistech.fr/index.php?lvl=notice_display&id=196033 Fruit preservation : novel and conventional technologies [texte imprimé] / Amauri Rosenthal, Editeur scientifique ; Rosires Deliza, Editeur scientifique ; Jorge Welti-Chanes, Editeur scientifique ; Gustavo V. Barbosa-Cánovas, Editeur scientifique . - NEW YORK : Springer Science+Business Media, LLC, 2018 . - 1 vol. (XV-532 p.) : ill. en noir et en coul. ; 25 cm. - (Food engineering series) .
ISBN : 978-1-4939-3309-9
Bibliogr. Index
Langues : Anglais (eng)
Catégories : Liste Plan de classement
18.5 (FRUITS-LEGUMES) [Classement Massy]
RAMEAU
Fruits -- Conservation ; Légumes -- Conservation ; Nutrition ; Fruits surgelés ; Séchage thermique ; Jus de fruits ; Aliments -- Mesures de sécurité ; Produits végétaux -- Réfrigération ; Atmosphères contrôlées ; Hautes pressions ; Aliments -- Irradiation ; Microondes ; Rayonnement ultraviolet ; Ozone
Thésaurus Agro-alimentaire
MEMBRANE ; FRITURE ; TRAITEMENT AUX ULTRASONSRésumé : Fruits and fruit based products are, in most cases, associated with very good sensory characteristics, health, well-being, perishability, relatively easy to mix with food products of diverse origin, amenable to be processed by conventional and novel technologies. Given the multiplicity of aspects whenever fruit preservation is considered, the editors took the challenge of covering in a thorough, comprehensive manner most aspects dealing with this topic.
To accomplish these goals, the editors invited well known colleagues with expertise in specific disciplines associated with fruit preservation to contribute chapters to this book. Eighteen chapters were assembled in a sequence that would facilitate, like building blocks, to have at the same time, a birds-eye view and an in-depth coverage of traditional and novel technologies to preserve fruits.
Even though processing took center stage in this book, ample space was dedicated to other relevant and timely topics on fruit preservation such as safety, consumer perception, sensory and health aspects.
FEATURES:
Traditional and Novel Technologies to Process Fruits:
. Microwaves
. Ohmic Heating
. UV-C light
. Irradiation
. High Pressure
. Pulsed Electric Fields
. Ultrasound
. Vacuum Impregnation
. Membranes
. Ozone
. Hurdle Technology
Topics Associated with Fruit Preservation:
. Safety
. Nutrition and Health
. Consumer Perception
. Sensory
. Minimal Processing
. Packaging
Unit Operations for Fruit Processing:
. Cooling and Freezing
. Dehydration
. FryingType de document : Livre Table des matières : 1 Consumer Perception of Novel Technologies
Rosires Deliza and Gastón Ares
2 Safety Issues on the Preservation of Fruits and Vegetables
Antonio Martínez, Dolores Rodrigo, and Surama F. Zanini
3 Nutritional and Functional Attributes of Fruit Products
Delia B. Rodriguez-Amaya and Jaime Amaya-Farfan
4 Minimal Processing of Fruits
Zamantha Escobedo-Avellaneda, José Ángel Guerrero-Beltrán, María Soledad Tapia, Gustavo V. Barbosa-Cánovas, and Jorge Welti-Chanes
5 The Hurdle Concept in Fruit Processing
Stella Maris Alzamora, Aurelio López-Malo, Sandra Norma Guerrero, and María Soledad Tapia
6 Cooling and Freezing of Fruits and Fruit Products
Alicia Chaves and Noemí Zaritzky
7 Thermal Drying of Foods
Henry T. Sabarez
8 Membrane Technologies for Fruit Juice Processing
Manuel Dornier, Marie-Pierre Belleville, and Fabrice Vaillant
9 Decision Aid Tools for the Preservation of Fruits by Modified Atmosphere Packaging
Carole Guillaume, Barbara Gouble, Valérie Guillard, Patrice Buche, and Nathalie Gontard
10 Frying of Foods
Pedro Bouchon and Verónica Dueik
11 Power Ultrasound Treatment of Fruits and Fruit Products
Hyoungill Lee, Bin Zhou, and Hao Feng
12 Fruit Preservation and Design of Functional Fruit Products by Vacuum Impregnation
Zamantha Escobedo-Avellaneda, Rébeca García-García, Aurora Valdez-Fragoso, Hugo Mújica-Paz, and Jorge Welti-Chanes
13 High Pressure Processing of Fruit Products
Amauri Rosenthal, Prashant Raj Pokhrel, Elisa Helena da Rocha Ferreira, Julia Hauck Tiburski, Gustavo V. Barbosa-Cánovas, and Jorge Welti-Chanes
14 Safety and Quality of Irradiated Fruits and Vegetables
Brendan A. Niemira
15 Microwave Processing of Fruits
Katia Nicolau Matsui, Cynthia Ditchfield, and Carmen Cecilia Tadini
16 Fruit Preservation by Ohmic Heating and Pulsed Electric Fields
Olga Martín-Belloso and Mariana Morales-de la Peña
17 Fruits and Fruit Products Treated by UV light
Tatiana Koutchma, Marta Orlowska, and Yan Zhu
18 Ozone Antimicrobial Effects on Fruits and Fruit Juices
David R. Kasler and Ahmed E. YousefPermalien de la notice : https://infodoc.agroparistech.fr/index.php?lvl=notice_display&id=196033 Réservation
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Localisation Emplacement Section Cote Support Code-barres Disponibilité Massy Bibliothèque INDUSTRIES ALIMENTAIRES ET COSMETIQUES-FILIERES FRU 18.5 Papier 33004001025892 Empruntable
Titre : Lawrie's meat science Type de document : texte imprimé Auteurs : Fidel Toldrá, Editeur scientifique Mention d'édition : 8th ed. Editeur : Cambridge : Woodhead Publishing Année de publication : 2017 Collection : Woodhead Publishing Series in Food Science, Technology and Nutrition Importance : 1 vol. (XVI-713 p.) Présentation : ill., couv. ill. en coul. Format : 24 cm ISBN/ISSN/EAN : 978-0-08-100694-8 Note générale : Bibliogr. Index Langues : Anglais (eng) Catégories : Thésaurus Agro-alimentaire
AGENT DE CONSERVATION ; AGENT DE CONTAMINATION ; VALEUR NUTRITIVE ; CUISSON ; FUMAGE ; ABATTAGE
Liste Plan de classement
18.10 (VIANDE-CHARCUTERIE SALAISON) [Classement Massy]
RAMEAU
Abattoirs -- Sous-produits ; Aliments -- Analyse sensorielle ; Aliments -- Couleur ; Aliments -- Emballage ; Aliments -- Entreposage ; Aliments -- Irradiation ; Aliments -- Odeur ; Aliments -- Réfrigération ; Aliments -- Séchage ; Aliments -- Stérilisation ; Aliments -- Texture ; Aliments d'origine animale -- Microbiologie ; Aliments surgelés ; Élevage ; Élevage -- Sous-produits ; Fermentation ; Goût ; Hautes pressions ; Lyophilisation ; Métabolisme ; Minéraux dans l'alimentation ; Muscles ; Nutrition ; Pasteurisation ; Santé ; Toxines ; Traçabilité ; Traitement thermique ; Viande ; Viande -- ConservationRésumé : Lawrie’s Meat Science, Eighth Edition, provides a timely and thorough update to this key reference work, documenting significant advances in the meat industry, including storage and preservation of meat, the eating quality of meat, and meat safety.
The book examines the growth and development of meat animals, from the conversion of muscle to meat and eventual point of consumption. This updated volume has been expanded to include chapters examining such areas as packaging and storage, meat tenderness, and meat safety. Furthermore, central issues such as the effects of meat on health and the nutritional value of meat are analyzed.
Broadly split into four sections, the book opens with the fundamentals behind the growth of meat animals. The second section covers the storage and spoilage of meat products, with the third section exploring the eating quality of meat, from flavor to color. The final section reviews meat safety, authenticity, and the effect of meat on health.Type de document : Livre Table des matières : Chapter 1 - Introduction
Jeffrey W. Savell
Chapter 2 - Factors Influencing the Growth of Meat Animals
Aidan P. Moloney, Mark McGee
Chapter 3 - The Structure and Growth of Muscle
Peter P. Purslow
Chapter 4 - Chemical and Biochemical Constitution of Muscle
Clemente López-Bote
Chapter 5 - The Conversion of Muscle to Meat
Sulaiman K. Matarneh, Eric M. England, Tracy L. Scheffler, David E. Gerrard
Chapter 6 - Meat Microbiology and Spoilage
Monique Zagorec, Marie-Christine Champomier-Vergès
Chapter 7 - The Storage and Preservation of Meat: I—Thermal Technologies
Youling L. Xiong
Chapter 8 - The Storage and Preservation of Meat: II—Nonthermal Technologies
Dong U. Ahn, Aubrey F. Mendonça, Xi Feng
Chapter 9 - The Storage and Preservation of Meat: III—Meat Processing
Chapter 10 - Storage and Preservation of Raw Meat and Muscle-Based Food Products: IV Storage and Packaging
Joe P. Kerry, Andrey A. Tyuftin
Chapter 11 - The Eating Quality of Meat: I—Color
Cameron Faustman, Surendranath P. Suman
Chapter 12 - The Eating Quality of Meat: II—Tenderness
David L. Hopkins
Chapter 13 - The Eating Quality of Meat: III—Flavor
Mónica Flores
Chapter 14 - The Eating Quality of Meat—IV Water-Holding Capacity and Juiciness
Robyn D. Warner
Chapter 15 - The Eating Quality of Meat: V—Sensory Evaluation of Meat
Rhonda K. Miller
Chapter 16 - Phenotyping of Animals and Their Meat: Applications of Low-Power Ultrasounds, Near-Infrared Spectroscopy, Raman Spectroscopy, and Hyperspectral Imaging
Donato Andueza, Benoît-Pierre Mourot, Jean-François Hocquette, Jacques Mourot
Chapter 17 - Meat Safety—I Foodborne Pathogens and Other Biological Issues
Alexandra Lianou, Efstathios Z. Panagou, George-John E. Nychas
Chapter 18 - Meat Safety: II Residues and Contaminants
Marilena E. Dasenaki, Nikolaos S. Thomaidis
Chapter 19 - Meat Authenticity and Traceability
Luca Fontanesi
Chapter 20 - Meat Composition and Nutritional Value
Jeffrey D. Wood
Chapter 21 - Meat and Health
Kerri B. Gehring
Chapter 22 - Edible By-products
Herbert W. Ockerman, Lopa Basu, Fidel ToldráPermalien de la notice : https://infodoc.agroparistech.fr/index.php?lvl=notice_display&id=192709 Lawrie's meat science [texte imprimé] / Fidel Toldrá, Editeur scientifique . - 8th ed. . - Cambridge : Woodhead Publishing, 2017 . - 1 vol. (XVI-713 p.) : ill., couv. ill. en coul. ; 24 cm. - (Woodhead Publishing Series in Food Science, Technology and Nutrition) .
ISBN : 978-0-08-100694-8
Bibliogr. Index
Langues : Anglais (eng)
Catégories : Thésaurus Agro-alimentaire
AGENT DE CONSERVATION ; AGENT DE CONTAMINATION ; VALEUR NUTRITIVE ; CUISSON ; FUMAGE ; ABATTAGE
Liste Plan de classement
18.10 (VIANDE-CHARCUTERIE SALAISON) [Classement Massy]
RAMEAU
Abattoirs -- Sous-produits ; Aliments -- Analyse sensorielle ; Aliments -- Couleur ; Aliments -- Emballage ; Aliments -- Entreposage ; Aliments -- Irradiation ; Aliments -- Odeur ; Aliments -- Réfrigération ; Aliments -- Séchage ; Aliments -- Stérilisation ; Aliments -- Texture ; Aliments d'origine animale -- Microbiologie ; Aliments surgelés ; Élevage ; Élevage -- Sous-produits ; Fermentation ; Goût ; Hautes pressions ; Lyophilisation ; Métabolisme ; Minéraux dans l'alimentation ; Muscles ; Nutrition ; Pasteurisation ; Santé ; Toxines ; Traçabilité ; Traitement thermique ; Viande ; Viande -- ConservationRésumé : Lawrie’s Meat Science, Eighth Edition, provides a timely and thorough update to this key reference work, documenting significant advances in the meat industry, including storage and preservation of meat, the eating quality of meat, and meat safety.
The book examines the growth and development of meat animals, from the conversion of muscle to meat and eventual point of consumption. This updated volume has been expanded to include chapters examining such areas as packaging and storage, meat tenderness, and meat safety. Furthermore, central issues such as the effects of meat on health and the nutritional value of meat are analyzed.
Broadly split into four sections, the book opens with the fundamentals behind the growth of meat animals. The second section covers the storage and spoilage of meat products, with the third section exploring the eating quality of meat, from flavor to color. The final section reviews meat safety, authenticity, and the effect of meat on health.Type de document : Livre Table des matières : Chapter 1 - Introduction
Jeffrey W. Savell
Chapter 2 - Factors Influencing the Growth of Meat Animals
Aidan P. Moloney, Mark McGee
Chapter 3 - The Structure and Growth of Muscle
Peter P. Purslow
Chapter 4 - Chemical and Biochemical Constitution of Muscle
Clemente López-Bote
Chapter 5 - The Conversion of Muscle to Meat
Sulaiman K. Matarneh, Eric M. England, Tracy L. Scheffler, David E. Gerrard
Chapter 6 - Meat Microbiology and Spoilage
Monique Zagorec, Marie-Christine Champomier-Vergès
Chapter 7 - The Storage and Preservation of Meat: I—Thermal Technologies
Youling L. Xiong
Chapter 8 - The Storage and Preservation of Meat: II—Nonthermal Technologies
Dong U. Ahn, Aubrey F. Mendonça, Xi Feng
Chapter 9 - The Storage and Preservation of Meat: III—Meat Processing
Chapter 10 - Storage and Preservation of Raw Meat and Muscle-Based Food Products: IV Storage and Packaging
Joe P. Kerry, Andrey A. Tyuftin
Chapter 11 - The Eating Quality of Meat: I—Color
Cameron Faustman, Surendranath P. Suman
Chapter 12 - The Eating Quality of Meat: II—Tenderness
David L. Hopkins
Chapter 13 - The Eating Quality of Meat: III—Flavor
Mónica Flores
Chapter 14 - The Eating Quality of Meat—IV Water-Holding Capacity and Juiciness
Robyn D. Warner
Chapter 15 - The Eating Quality of Meat: V—Sensory Evaluation of Meat
Rhonda K. Miller
Chapter 16 - Phenotyping of Animals and Their Meat: Applications of Low-Power Ultrasounds, Near-Infrared Spectroscopy, Raman Spectroscopy, and Hyperspectral Imaging
Donato Andueza, Benoît-Pierre Mourot, Jean-François Hocquette, Jacques Mourot
Chapter 17 - Meat Safety—I Foodborne Pathogens and Other Biological Issues
Alexandra Lianou, Efstathios Z. Panagou, George-John E. Nychas
Chapter 18 - Meat Safety: II Residues and Contaminants
Marilena E. Dasenaki, Nikolaos S. Thomaidis
Chapter 19 - Meat Authenticity and Traceability
Luca Fontanesi
Chapter 20 - Meat Composition and Nutritional Value
Jeffrey D. Wood
Chapter 21 - Meat and Health
Kerri B. Gehring
Chapter 22 - Edible By-products
Herbert W. Ockerman, Lopa Basu, Fidel ToldráPermalien de la notice : https://infodoc.agroparistech.fr/index.php?lvl=notice_display&id=192709 Réservation
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Localisation Emplacement Section Cote Support Code-barres Disponibilité Massy Bibliothèque INDUSTRIES ALIMENTAIRES ET COSMETIQUES-FILIERES TOL 18.10 Papier 33004000619562 Empruntable
Titre : Nanoemulsions : formulation, applications, and characterization Type de document : texte imprimé Auteurs : Seid Mahdi Jafari, Editeur scientifique ; David Julian McClements, Editeur scientifique Editeur : London : Academic Press Année de publication : 2018 Importance : 1 vol. (XX-642 p.) Présentation : ill., couv. ill. en coul. Format : 23 cm ISBN/ISSN/EAN : 978-0-12-811838-2 Note générale : Bibliogr. Index Langues : Anglais (eng) Catégories : Liste Plan de classement
4.8 (SYSTEMES COLLOIDAUX) [Classement Massy]
RAMEAU
Émulsions ; Détérioration ; Rhéologie ; Hautes pressions ; Pesticides ; Médicaments ; Cosmétiques ; Nanoparticules ; Sécurité ; Maladies ; Procédés de fabrication ; Aliments ; Réglementation
Thésaurus Agro-alimentaire
TRAITEMENT SUR LIT FLUIDISERésumé : Nanoemulsions: Formulation, Applications, and Characterization provides detailed information on the production, application and characterization of food nanoemulsion as presented by experts who share a wealth of experience. Those involved in the nutraceutical, pharmaceutical and cosmetic industries will find this a useful reference as it addresses findings related to different preparation and formulation methods of nanoemulsions and their application in different fields and products. As the last decade has seen a major shift from conventional emulsification processes towards nanoemulsions that both increase the efficiency and stability of emulsions and improve targeted drug and nutraceutical delivery, this book is a timely resource. Type de document : Livre Table des matières : Part I: Nanoemulsion basics
1. General Aspects of Nanoemulsions and Their Formulation
1.1. Introduction
1.2. Structure of Nanoemulsions
1.3. Nanoemulsion Fabrication
1.4. Nanoemulsion Particle Properties
1.5. Nanoemulsion Stability
1.6. Nanoemulsion Ingredients
1.7. Physicochemical Properties of Nanoemulsions
1.8. Nanoemulsion Characterization
1.9. Applications of Nanoemulsions
1.10. Conclusion
2. Overview of Nanoemulsion Properties: Stability, Rheology, and Appearance
2.1. Introduction
2.2. Importance of Physicochemical Properties
2.3. Stability
2.4. Rheological Properties
2.5. Appearance
2.6. Conclusions
Part II: Preparation of Nanoemulsions by Low-Energy Methods
3. Catastrophic Phase Inversion Techniques for Nanoemulsification
3.1. Introduction
3.2. The Role of Self-Assembly and Interfacial Properties in CPI
3.3. Describing CPI Using Phase Diagrams and Emulsification Maps
3.4. CPI Using Solid Particles
3.5. The Effect of Hydrodynamic Processing and Physicochemical Variables
3.6. Conclusions
4. Transitional Nanoemulsification Methods
4.1. Introduction
4.2. The Role of PEGylated Nonionic Surfactants on Transitional Emulsification Methods
4.3. Transitional Emulsification Methods, Emulsion Phase Inversion, Spontaneous Emulsification, and Universality of the Process
4.4. Applications of Transitional Nanoemulsions for Encapsulation of Active Principle Ingredients
4.5. Conclusion
Part III: Production of Nanoemulsions by Mechanical Methods
5. General Principles of Nanoemulsion formation by High-Energy Mechanical Methods
5.1. Introduction
5.2. Mechanical Basis for Making and Breaking Droplets
5.3. Dynamics of Droplet Formation and Stabilization
5.4. Introducing the High Energy Methods
5.5. Summary and Notes on the Particularities of Nanoemulsion
6. Fabrication of Nanoemulsions by Rotor-Stator Emulsification
6.1. Introduction
6.2. Classification of Rotor-Stator Emulsification Devices
6.3. Modes of Operation of Rotor-Stator Devices
6.4. Engineering Description of Rotor-Stator Emulsification
6.5. Strategies to Minimize Emulsion Droplet Sizes
6.6. Examples of the Successful Production of Nanoemulsions in Rotor-Stator Processes
6.7. Conclusion
7. Fabrication of Nanoemulsions by High Pressure Valve Homogenization
7.1. Introduction
7.2. Design and Principles of Operation
7.3. Drop Fragmentation and Coalescence Mechanisms
7.4. Scale-up and Scale-down
7.5. Heat Generation and Temperature Rise
7.6. Suitability for Nanoemulsion Formation
7.7. Conclusions and Final Remarks
8. Fabrication of Nanoemulsions by Microfluidization
8.1. Introduction
8.2. Microfluidizer Elements
8.3. EDS Reduction by Microfluidization
8.4. Factors Influencing the Properties of Nanoemulsions Produced by Microfluidization
8.5. Applications and Recent Developments in Nanoemulsions Produced by Microfluidization
8.6. A Case Study on Production of β-Carotene Nanoemulsions by Microfluidization for Encapsulation Purposes
8.7. Conclusions
9. Fabrication of Nanoemulsions by Ultrasonication
9.1. Introduction
9.2. A Historical Prospective of UAE
9.3. Advantages and Disadvantages of Ultrasound Emulsification
9.4. Principles of Ultrasonic Homogenization
9.5. Recent Advances in Ultrasound Equipment Design for Nanoemulsification
9.6. Factors Affecting the Efficiency of UAE Process
9.7. Storage Stability and Functionality of Ultrasound-Mediated NEs
9.8. Conclusion and Further Remarks
10. Fabrication of Nanoemulsions by Membrane Emulsification
10.1. Introduction
10.2. Direct ME vs. Premix ME
10.3. Comparison Between Membrane Emulsification and Microfluidic Emulsification
10.4. Comparison Between Membrane and Conventional Homogenization
10.5. Microporous Membranes for Emulsification
10.6. Equipment for Membrane Emulsification
10.7. Prediction of Mean Drop Size in Direct ME
10.8. Factors Affecting Droplet Size in Premix ME
10.9. Microemulsions vs. Nanoemulsions
10.10. Factors Affecting Formation of Micro/Nanoemulsions via Membrane Emulsification
10.11. Preparation of Micro/Nanoemulsions Using Direct ME
10.12. Preparation of Nanoemulsions Using Premix ME
10.13. Production of Nanoparticles from Nanoemulsions Prepared by ME
10.14. Conclusions
Part IV: Application of Nanoemulsions
11. Application of Nanoemulsions in foods
11.1. Introduction
11.2. Nanoemulsion Formulation for Food Applications
11.3. Delivery of Bioactive Compounds
11.4. Delivery of Micronutritive Compounds
11.5. Delivery of Flavors and Colors
11.6. Product Structuring
11.7. Antimicrobial Agents
11.8. Conclusions and Perspectives
12. Application of Nanoemulsions in Formulation of Pesticides
12.1. Introduction
12.2. Traditional Pesticide Formulations
12.3. Developments of Pesticide Nanoemulsions
12.4. Influencing Factors for Formation and Stability of Pesticide Nanoemulsions
12.5. Application Performance of Pesticide Nanoemulsions
12.6. Conclusion and Further Remarks
13. Application of Nanoemulsions in Drug Delivery
13.1. Introduction
13.2. Drug Delivery Applications
13.3. Nanoemulsions for Vaccine Delivery
13.4. Nanoemulsions for Gene Delivery
13.5. Conclusion and Future Prospects
14. Application of Nanoemulsions in Cosmetics
14.1. Introduction
14.2. Challenges for Cosmetics Nanoemulsions
14.3. Formulation Processes
14.4. Controlling Nanoemulsion Stability and Texture
14.5. Examples of Cosmetic Applications
14.6. Conclusions
15. Application of Nanoemulsions in the Synthesis of Nanoparticles
15.1. Introduction
15.2. Polymer Nanoparticles From Nanoemulsions
15.3. Inorganic Nanoparticles From Nanoemulsions
15.4. Polymer/Inorganic Hybrid Nanoparticles From Nanoemulsions
15.5. Further Applications in Synthetic Processes of Nanoparticles Prepared in Nanoemulsions
15.6. Summary and Perspectives
Part V: Characterization and Analysis of Nanoemulsions
16. Characterization of Particle Properties in Nanoemulsions
16.1. Introduction
16.2. Particle Size
16.3. Particle Concentration
16.4. Particle Charge
16.5. Particle Physical State
16.6. Interfacial Characteristics
16.7. Conclusions
17. Characterization of Physicochemical Properties of Nanoemulsions
17.1. Introduction
17.2. Appearance
17.3. Stability
17.4. Rheology
17.5. Conclusion
18. Characterization of Gastrointestinal Fate of Nanoemulsions
18.1. Introduction
18.2. Overview of Gastrointestinal Fate of Nanoemulsions
18.3. Changes in Nanoemulsion Properties During GIT Travel
18.4. In Vitro and In Vivo GIT Models for Nanoemulsions
18.5. Conclusions
19. Safety of Nanoemulsions and Their Regulatory Status
19.1. Introduction
19.2. Safety of Nanoemulsions
19.3. Regulatory Status of Nanoemulsions
19.4. Conclusion and PerspectivesPermalien de la notice : https://infodoc.agroparistech.fr/index.php?lvl=notice_display&id=197710 Nanoemulsions : formulation, applications, and characterization [texte imprimé] / Seid Mahdi Jafari, Editeur scientifique ; David Julian McClements, Editeur scientifique . - London : Academic Press, 2018 . - 1 vol. (XX-642 p.) : ill., couv. ill. en coul. ; 23 cm.
ISBN : 978-0-12-811838-2
Bibliogr. Index
Langues : Anglais (eng)
Catégories : Liste Plan de classement
4.8 (SYSTEMES COLLOIDAUX) [Classement Massy]
RAMEAU
Émulsions ; Détérioration ; Rhéologie ; Hautes pressions ; Pesticides ; Médicaments ; Cosmétiques ; Nanoparticules ; Sécurité ; Maladies ; Procédés de fabrication ; Aliments ; Réglementation
Thésaurus Agro-alimentaire
TRAITEMENT SUR LIT FLUIDISERésumé : Nanoemulsions: Formulation, Applications, and Characterization provides detailed information on the production, application and characterization of food nanoemulsion as presented by experts who share a wealth of experience. Those involved in the nutraceutical, pharmaceutical and cosmetic industries will find this a useful reference as it addresses findings related to different preparation and formulation methods of nanoemulsions and their application in different fields and products. As the last decade has seen a major shift from conventional emulsification processes towards nanoemulsions that both increase the efficiency and stability of emulsions and improve targeted drug and nutraceutical delivery, this book is a timely resource. Type de document : Livre Table des matières : Part I: Nanoemulsion basics
1. General Aspects of Nanoemulsions and Their Formulation
1.1. Introduction
1.2. Structure of Nanoemulsions
1.3. Nanoemulsion Fabrication
1.4. Nanoemulsion Particle Properties
1.5. Nanoemulsion Stability
1.6. Nanoemulsion Ingredients
1.7. Physicochemical Properties of Nanoemulsions
1.8. Nanoemulsion Characterization
1.9. Applications of Nanoemulsions
1.10. Conclusion
2. Overview of Nanoemulsion Properties: Stability, Rheology, and Appearance
2.1. Introduction
2.2. Importance of Physicochemical Properties
2.3. Stability
2.4. Rheological Properties
2.5. Appearance
2.6. Conclusions
Part II: Preparation of Nanoemulsions by Low-Energy Methods
3. Catastrophic Phase Inversion Techniques for Nanoemulsification
3.1. Introduction
3.2. The Role of Self-Assembly and Interfacial Properties in CPI
3.3. Describing CPI Using Phase Diagrams and Emulsification Maps
3.4. CPI Using Solid Particles
3.5. The Effect of Hydrodynamic Processing and Physicochemical Variables
3.6. Conclusions
4. Transitional Nanoemulsification Methods
4.1. Introduction
4.2. The Role of PEGylated Nonionic Surfactants on Transitional Emulsification Methods
4.3. Transitional Emulsification Methods, Emulsion Phase Inversion, Spontaneous Emulsification, and Universality of the Process
4.4. Applications of Transitional Nanoemulsions for Encapsulation of Active Principle Ingredients
4.5. Conclusion
Part III: Production of Nanoemulsions by Mechanical Methods
5. General Principles of Nanoemulsion formation by High-Energy Mechanical Methods
5.1. Introduction
5.2. Mechanical Basis for Making and Breaking Droplets
5.3. Dynamics of Droplet Formation and Stabilization
5.4. Introducing the High Energy Methods
5.5. Summary and Notes on the Particularities of Nanoemulsion
6. Fabrication of Nanoemulsions by Rotor-Stator Emulsification
6.1. Introduction
6.2. Classification of Rotor-Stator Emulsification Devices
6.3. Modes of Operation of Rotor-Stator Devices
6.4. Engineering Description of Rotor-Stator Emulsification
6.5. Strategies to Minimize Emulsion Droplet Sizes
6.6. Examples of the Successful Production of Nanoemulsions in Rotor-Stator Processes
6.7. Conclusion
7. Fabrication of Nanoemulsions by High Pressure Valve Homogenization
7.1. Introduction
7.2. Design and Principles of Operation
7.3. Drop Fragmentation and Coalescence Mechanisms
7.4. Scale-up and Scale-down
7.5. Heat Generation and Temperature Rise
7.6. Suitability for Nanoemulsion Formation
7.7. Conclusions and Final Remarks
8. Fabrication of Nanoemulsions by Microfluidization
8.1. Introduction
8.2. Microfluidizer Elements
8.3. EDS Reduction by Microfluidization
8.4. Factors Influencing the Properties of Nanoemulsions Produced by Microfluidization
8.5. Applications and Recent Developments in Nanoemulsions Produced by Microfluidization
8.6. A Case Study on Production of β-Carotene Nanoemulsions by Microfluidization for Encapsulation Purposes
8.7. Conclusions
9. Fabrication of Nanoemulsions by Ultrasonication
9.1. Introduction
9.2. A Historical Prospective of UAE
9.3. Advantages and Disadvantages of Ultrasound Emulsification
9.4. Principles of Ultrasonic Homogenization
9.5. Recent Advances in Ultrasound Equipment Design for Nanoemulsification
9.6. Factors Affecting the Efficiency of UAE Process
9.7. Storage Stability and Functionality of Ultrasound-Mediated NEs
9.8. Conclusion and Further Remarks
10. Fabrication of Nanoemulsions by Membrane Emulsification
10.1. Introduction
10.2. Direct ME vs. Premix ME
10.3. Comparison Between Membrane Emulsification and Microfluidic Emulsification
10.4. Comparison Between Membrane and Conventional Homogenization
10.5. Microporous Membranes for Emulsification
10.6. Equipment for Membrane Emulsification
10.7. Prediction of Mean Drop Size in Direct ME
10.8. Factors Affecting Droplet Size in Premix ME
10.9. Microemulsions vs. Nanoemulsions
10.10. Factors Affecting Formation of Micro/Nanoemulsions via Membrane Emulsification
10.11. Preparation of Micro/Nanoemulsions Using Direct ME
10.12. Preparation of Nanoemulsions Using Premix ME
10.13. Production of Nanoparticles from Nanoemulsions Prepared by ME
10.14. Conclusions
Part IV: Application of Nanoemulsions
11. Application of Nanoemulsions in foods
11.1. Introduction
11.2. Nanoemulsion Formulation for Food Applications
11.3. Delivery of Bioactive Compounds
11.4. Delivery of Micronutritive Compounds
11.5. Delivery of Flavors and Colors
11.6. Product Structuring
11.7. Antimicrobial Agents
11.8. Conclusions and Perspectives
12. Application of Nanoemulsions in Formulation of Pesticides
12.1. Introduction
12.2. Traditional Pesticide Formulations
12.3. Developments of Pesticide Nanoemulsions
12.4. Influencing Factors for Formation and Stability of Pesticide Nanoemulsions
12.5. Application Performance of Pesticide Nanoemulsions
12.6. Conclusion and Further Remarks
13. Application of Nanoemulsions in Drug Delivery
13.1. Introduction
13.2. Drug Delivery Applications
13.3. Nanoemulsions for Vaccine Delivery
13.4. Nanoemulsions for Gene Delivery
13.5. Conclusion and Future Prospects
14. Application of Nanoemulsions in Cosmetics
14.1. Introduction
14.2. Challenges for Cosmetics Nanoemulsions
14.3. Formulation Processes
14.4. Controlling Nanoemulsion Stability and Texture
14.5. Examples of Cosmetic Applications
14.6. Conclusions
15. Application of Nanoemulsions in the Synthesis of Nanoparticles
15.1. Introduction
15.2. Polymer Nanoparticles From Nanoemulsions
15.3. Inorganic Nanoparticles From Nanoemulsions
15.4. Polymer/Inorganic Hybrid Nanoparticles From Nanoemulsions
15.5. Further Applications in Synthetic Processes of Nanoparticles Prepared in Nanoemulsions
15.6. Summary and Perspectives
Part V: Characterization and Analysis of Nanoemulsions
16. Characterization of Particle Properties in Nanoemulsions
16.1. Introduction
16.2. Particle Size
16.3. Particle Concentration
16.4. Particle Charge
16.5. Particle Physical State
16.6. Interfacial Characteristics
16.7. Conclusions
17. Characterization of Physicochemical Properties of Nanoemulsions
17.1. Introduction
17.2. Appearance
17.3. Stability
17.4. Rheology
17.5. Conclusion
18. Characterization of Gastrointestinal Fate of Nanoemulsions
18.1. Introduction
18.2. Overview of Gastrointestinal Fate of Nanoemulsions
18.3. Changes in Nanoemulsion Properties During GIT Travel
18.4. In Vitro and In Vivo GIT Models for Nanoemulsions
18.5. Conclusions
19. Safety of Nanoemulsions and Their Regulatory Status
19.1. Introduction
19.2. Safety of Nanoemulsions
19.3. Regulatory Status of Nanoemulsions
19.4. Conclusion and PerspectivesPermalien de la notice : https://infodoc.agroparistech.fr/index.php?lvl=notice_display&id=197710 Réservation
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Localisation Emplacement Section Cote Support Code-barres Disponibilité Massy Bibliothèque CHIMIE-BIOCHIMIE-BIOPHYSIQUE JAF 4.8 Papier 33004001027070 Empruntable
Titre : Non-thermal processing of foods Type de document : texte imprimé Auteurs : O.P. Chauhan, Editeur scientifique Editeur : Boca Raton : CRC Press Année de publication : 2019 Importance : 1 vol. (XIII-461 p.) Présentation : ill., couv. ill. en coul. Format : 26 cm ISBN/ISSN/EAN : 978-1-138-03584-3 Note générale : Bibliogr. Index Langues : Anglais (eng) Catégories : Liste Plan de classement
16.3 (TECHNIQUES DE CONSERVATION) [Classement Massy]
RAMEAU
Hautes pressions ; Céréales ; Légumineuses ; Viande ; Poisson ; Volaille (viande) ; Lait ; Produits laitiers ; Fruits ; Légumes ; Ultrasons ; Ozone ; Aliments -- Conservation ; Produits de la mer ; Emballages ; Electrons ; Champs électriques ; Consommateurs -- AttitudesRésumé : This book presents the latest developments in the area of non-thermal preservation of foods and covers various topics such as high-pressure processing, pulsed electric field processing, pulsed light processing, ozone processing, electron beam processing, pulsed magnetic field, ultrasonics, and plasma processing. Non-thermal Processing of Foods discusses the use of non-thermal processing on commodities such as fruits and vegetables, cereal products, meat, fish and poultry, and milk and milk products.
Features:
. Provides latest information regarding the use of non-thermal processing of food products
. Provides information about most of the non-thermal technologies available for food processing
. Covers food products such as fruits and vegetables, cereal products, meat, fish and poultry, and milk and milk products
. Discusses the packaging requirements for foods processed with non-thermal techniques
The effects of non-thermal processing on vital food components, enzymes and microorganisms is also discussed. Safety aspects and packaging requirements for non-thermal processed foods are also presented. Rounding out coverage of this technology are chapters that cover commercialization, regulatory issues and consumer acceptance of foods processed with non-thermal techniques. The future trends of non-thermal processing are also investigated.
Food scientists and food engineers, food regulatory agencies, food industry personnel and academia (including graduate students) will find valuable information in this book. Food product developers and food processors will also benefit from this book.Type de document : Livre Table des matières : Chapter 1 High-Pressure Processing: Principles and Engineering Aspects
Simran Kaur Arora and O. P. Chauhan
Chapter 2 High Hydrostatic Pressure Processing of Cereals and Pulses
Sajad Ahmad Wani and Pradyuman Kumar
Chapter 3 Effect of High-Pressure Processing on Selected Food Processing Operations
Jincy M. George and Navin Kumar Rastogi
Chapter 4 High-Pressure Processing of Meat, Fish, and Poultry Products
K. Jayathilakan, Khudsia Sultana and M. C. Pandey
Chapter 5 High-Pressure Processing of Milk and Milk Products
Ashish Kumar Singh, Sanket Borad, G. S. Meena, Heena Sharma, and Sumit Arora
Chapter 6 Pulsed Electric Field Processing: Principles and Engineering Aspects
R. Singh, B. P. Kaur, and S. Thangalakshmi
Chapter 7 PEF Processing of Fruits, Vegetables, and their Products
R. Kumar, S. Vijayalakshmi, T. Kathiravan, and S. Nadanasabapathi
Chapter 8 Pulse Electric Field Processing of Milk and Milk Products
Neelam Upadhyay, C. T. Manoj Kumar, Heena Sharma, Sanket Borad, and Ashish
Kumar Singh
Chapter 9 Application of Ultrasonic in Food Processing
Pradeep Singh Negi and Navin Kumar Rastogi
Chapter 10 Use of Pulsed Light in Food Processing
Lakshmi E. Unni and O. P. Chauhan
Chapter 11 Ozone Application in Food Processing
C. T. Manoj Kumar and Latha Sabikhi
Chapter 12 Improving the Efficacy of Ozone Treatment in Food Preservation
Shyam Ramkrishna Garud, Pradeep Singh Negi, and Navin Kumar Rastogi
Chapter 13 High-Pressure CO2 Processing of Foods
Bindvi Arora, Alka Joshi, and Shruti Sethi
Chapter 14 Pulsed Magnetic Field Processing of Foods
K. Chitravathi and O. P. Chauhan
Chapter 15 Use of Plasma in Food Processing
A. K. Pandey and O. P. Chauhan
Chapter 16 Electron Beam Processing of Foods
Shima Shayanfar and Suresh D. Pillai
Chapter 17
Combination of Non-thermal Processes and their Hurdle Effect
Swati Sethi, Rahul Kumar Anurag, Yogesh Kumar, and O. P. Chauhan
Chapter 18 Non-thermal Processing of Seafoods
K. Sarika and J. Bindu
Chapter 19 Packaging Requirements for Non-thermal Processed Foods
Poonam Mishra and O. P. Chauhan
Chapter 20 Commercialization and Regulatory Issues of Non-thermal Processed Foods
Feby Luckose, B. S. Mamatha, and O. P. Chauhan
Chapter 21 Consumer Acceptance and Future Trends of Non-thermal-Processed Foods
Prerna Nath, S. J. Kale, and Bharat BhushanPermalien de la notice : https://infodoc.agroparistech.fr/index.php?lvl=notice_display&id=197634 Non-thermal processing of foods [texte imprimé] / O.P. Chauhan, Editeur scientifique . - Boca Raton : CRC Press, 2019 . - 1 vol. (XIII-461 p.) : ill., couv. ill. en coul. ; 26 cm.
ISBN : 978-1-138-03584-3
Bibliogr. Index
Langues : Anglais (eng)
Catégories : Liste Plan de classement
16.3 (TECHNIQUES DE CONSERVATION) [Classement Massy]
RAMEAU
Hautes pressions ; Céréales ; Légumineuses ; Viande ; Poisson ; Volaille (viande) ; Lait ; Produits laitiers ; Fruits ; Légumes ; Ultrasons ; Ozone ; Aliments -- Conservation ; Produits de la mer ; Emballages ; Electrons ; Champs électriques ; Consommateurs -- AttitudesRésumé : This book presents the latest developments in the area of non-thermal preservation of foods and covers various topics such as high-pressure processing, pulsed electric field processing, pulsed light processing, ozone processing, electron beam processing, pulsed magnetic field, ultrasonics, and plasma processing. Non-thermal Processing of Foods discusses the use of non-thermal processing on commodities such as fruits and vegetables, cereal products, meat, fish and poultry, and milk and milk products.
Features:
. Provides latest information regarding the use of non-thermal processing of food products
. Provides information about most of the non-thermal technologies available for food processing
. Covers food products such as fruits and vegetables, cereal products, meat, fish and poultry, and milk and milk products
. Discusses the packaging requirements for foods processed with non-thermal techniques
The effects of non-thermal processing on vital food components, enzymes and microorganisms is also discussed. Safety aspects and packaging requirements for non-thermal processed foods are also presented. Rounding out coverage of this technology are chapters that cover commercialization, regulatory issues and consumer acceptance of foods processed with non-thermal techniques. The future trends of non-thermal processing are also investigated.
Food scientists and food engineers, food regulatory agencies, food industry personnel and academia (including graduate students) will find valuable information in this book. Food product developers and food processors will also benefit from this book.Type de document : Livre Table des matières : Chapter 1 High-Pressure Processing: Principles and Engineering Aspects
Simran Kaur Arora and O. P. Chauhan
Chapter 2 High Hydrostatic Pressure Processing of Cereals and Pulses
Sajad Ahmad Wani and Pradyuman Kumar
Chapter 3 Effect of High-Pressure Processing on Selected Food Processing Operations
Jincy M. George and Navin Kumar Rastogi
Chapter 4 High-Pressure Processing of Meat, Fish, and Poultry Products
K. Jayathilakan, Khudsia Sultana and M. C. Pandey
Chapter 5 High-Pressure Processing of Milk and Milk Products
Ashish Kumar Singh, Sanket Borad, G. S. Meena, Heena Sharma, and Sumit Arora
Chapter 6 Pulsed Electric Field Processing: Principles and Engineering Aspects
R. Singh, B. P. Kaur, and S. Thangalakshmi
Chapter 7 PEF Processing of Fruits, Vegetables, and their Products
R. Kumar, S. Vijayalakshmi, T. Kathiravan, and S. Nadanasabapathi
Chapter 8 Pulse Electric Field Processing of Milk and Milk Products
Neelam Upadhyay, C. T. Manoj Kumar, Heena Sharma, Sanket Borad, and Ashish
Kumar Singh
Chapter 9 Application of Ultrasonic in Food Processing
Pradeep Singh Negi and Navin Kumar Rastogi
Chapter 10 Use of Pulsed Light in Food Processing
Lakshmi E. Unni and O. P. Chauhan
Chapter 11 Ozone Application in Food Processing
C. T. Manoj Kumar and Latha Sabikhi
Chapter 12 Improving the Efficacy of Ozone Treatment in Food Preservation
Shyam Ramkrishna Garud, Pradeep Singh Negi, and Navin Kumar Rastogi
Chapter 13 High-Pressure CO2 Processing of Foods
Bindvi Arora, Alka Joshi, and Shruti Sethi
Chapter 14 Pulsed Magnetic Field Processing of Foods
K. Chitravathi and O. P. Chauhan
Chapter 15 Use of Plasma in Food Processing
A. K. Pandey and O. P. Chauhan
Chapter 16 Electron Beam Processing of Foods
Shima Shayanfar and Suresh D. Pillai
Chapter 17
Combination of Non-thermal Processes and their Hurdle Effect
Swati Sethi, Rahul Kumar Anurag, Yogesh Kumar, and O. P. Chauhan
Chapter 18 Non-thermal Processing of Seafoods
K. Sarika and J. Bindu
Chapter 19 Packaging Requirements for Non-thermal Processed Foods
Poonam Mishra and O. P. Chauhan
Chapter 20 Commercialization and Regulatory Issues of Non-thermal Processed Foods
Feby Luckose, B. S. Mamatha, and O. P. Chauhan
Chapter 21 Consumer Acceptance and Future Trends of Non-thermal-Processed Foods
Prerna Nath, S. J. Kale, and Bharat BhushanPermalien de la notice : https://infodoc.agroparistech.fr/index.php?lvl=notice_display&id=197634 Réservation
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