A pedido de Rodrigo.
Table of Contents
1. Foundations and Process Engineering
2. Installation and Equipment Technique
3. Pharmaceutical, Biological and Medical Products
4. Food and Luxury Food
5. Metal Oxides, Ceramic Powders
6. Trouble Shooting and Regulatory Issues
Appendix: Abbreviations, Symbols and Unit of Measure
A pedido de Murcichica.
Table of Contents
1 Overview of Microscopical Approaches
D.F. Lewis
2 Instrumental Techniques for Sample Preparation
D.G. Pechak and A. K. Smith
3 Microstructure of Milk Components
A.K. Smith and B.E. Campbell
4 Microstructure of Dairy Fat Products
S. Martini and A.G. Marangoni
5 Microstructure of Concentrated and Dried Milk Products
A.Y. Tamine, R.K. Robinson and M. Michel
6 Structure of Fermented Milks
A.Y. Tamine, A. Hassan, E. Farnworth and T. Toba
7 Microstructure of Natural Cheeses
D.W. Everett
8 Processed Cheese and Cheese Analogues
B.B. Mulsow, D. Jaros and H. Rohm
9 Microstructure of Frozen and Dairy-Based Confectionery Products
D.F. Lewis
10 The Microscope in Troubleshooting
D.F. Lewis
A pedido de Pedro.
Tables of Contents
Chapter 1 Fundamentals of Supercritical Fluid Technology
Selva Pereda, Susana B. Bottini, and Esteban A. Brignole
Chapter 2 Supercritical Extraction Plants: Equipment, Process, and Costs
Jose L. Martínez and Samuel W. Vance
Chapter 3 Supercritical Fluid Extraction of Specialty Oils
Feral Temelli, Marleny D. A. Saldaña, Paul H. L. Moquin, and Mei Sun
Chapter 4 Extraction and Purification of Natural Tocopherols by Supercritical CO2
Tao Fang, Motonobu Goto, Mitsuru Sasaki, and Dalang Yang
Chapter 5 Processing of Fish Oils by Supercritical Fluids
Wayne Eltringham and Owen Catchpole
Chapter 6 Supercritical Fluid Extraction of Active Compounds from Algae
Rui L. Mendes
Chapter 7 Application of Supercritical Fluids in Traditional Chinese Medicines and Natural Products
Shufen Li
Chapter 8 Extraction of Bioactive Compounds from Latin American Plants
M. Angela A. Meireles
Chapter 9 Antioxidant Extraction by Supercritical Fluids
Beatriz Díaz-Reinoso, Andrés Moure, Herminia Domínguez, and Juan Carlos Parajó
Chapter 10 Essential Oils Extraction and Fractionation Using Supercritical Fluids
Ernesto Reverchon and Iolanda De Marco
Chapter 11 Processing of Spices Using Supercritical Fluids
Mamata Mukhopadhyay
Chapter 12 Preparation and Processing of Micro- and Nano-Scale Materials by Supercritical Fluid Technology
Eckhard Weidner and Marcus Petermann
Tables of Contents
1 Introduction
Dennis Seisun
2 Acacia Gum (Gum Arabic)
Francis Thevenet
3 Agar
Alan Imeson
4 Alginates
Trond Helgerud, Olav G°aserød, Therese Fjæreide, Peder O. Andersen, Christian Klein Larsen
5 Carrageenan
William R. Blakemore and Alan R. Harpell
6 Cellulose Derivatives
Mary Jean Cash and Sandra J. Caputo
7 Gelatine
Paul Stevens
8 Gellan Gum
Raymond Valli and Ross Clark
9 Gum Tragacanth and Karaya
Jenny M. Mayes
10 Inulin
Rudy Wouters
11 Konjac Glucomannan
Jean-Marc Parry
12 Microcrystalline Cellulose
Domingo C. Tuason, Gregory R. Krawczyk and Greg Buliga
13 Pectin
Sarah M. Brejnholt
14 Pullulan
Hiroto Chaen
15 Seed Gums
Willem Wielinga
16 Starch
Paul Sheldrake
17 Xanthan Gum
Graham Sworn
A pedido de Arturo.
Tabla de Contenidos
1 Papel de la Evaluación Sensorial
2 El Hombre como Instrumento de Medición
3 Local de Evaluación
4 Pruebas Sensoriales
5 Procedimientos de Evaluación Sensorial
6 Selección y Adiestramiento de Catadores
7 Comprobación del Adiestramiento de Catadores
Contenido General
1. Algo sobre la historia de las especias
2. Las especias en la tecnología alimentaria y en el arte culinario
3. Aspectos fisiológicos sobre el aroma y sabor
4. Control de calidad de las especias
5. Descripción de las diferentes especias (historia. origen. obtención y composición química)
6. Cuadro . Resumen sobre las aplicaciones de las especias según los distintos alimentos y bebidas
7. Referencias bibliográficas
Table of Contents
Chapter 1
Introduction to the Chemistry, Isolation, and Biosynthesis of Methylxanthines
Stanley M. Tarka, Jr. and W. Jeffrey Hurst
Chapter 2
Analytical Methods for Quantitation of Methylxanthines
W. Jeffrey Hurst, Robert A. Martin, Jr., and Stanley M. Tarka, Jr.
Chapter 3
Tea: The Plant and Its Manufacture; Chemistry and Consumption of the Beverage
Douglas A. Balentine, Matthew E. Harbowy, and Harold N. Graham
Chapter 4
Tea in China
David Lee Hoffman
Chapter 5
The Coffee Plant and Its Processing
Monica Alton Spiller
Chapter 6
The Chemical Components of Coffee
Monica Alton Spiller
Chapter 7
Methylxanthine Composition and Consumption Patterns of Cocoa and Chocolate Products
Joan L. Apgar and Stanley M. Tarka, Jr.
Chapter 8
Mate
Harold N. Graham
Chapter 9
Caffeine Consumption
Lisbet S. Lundsberg
Chapter 10
Basic Metabolism and Physiological Effects of the Methylxanthines
Gene A. Spiller
Chapter 11
Caffeine as an Ergogenic Aid
Roland J. Lamarine
Chapter 12
Caffeine: Effects on Psychological Functioning and Performance
Barry D. Smith and Kenneth Tola
Chapter 13
Coffee, Caffeine, and Serum Cholesterol
Christopher Gardner, Bonnie Bruce, and Gene A. Spiller
Chapter 14
Coffee, Tea, Cancer and Fibrocystic Breast Disease
Gene A. Spiller and Bonnie Bruce
Chapter 15
Caffeine, Calcium, and Bone Health
Bonnie Bruce and Gene A. Spiller
Chapter 16
Caffeine and Reproduction
Myron Winick
Appendix I
Caffeine Content of Some Cola Beverages
Gene A. Spiller
Table of Contents
01. Introduction: Historical Highlights of Water Activity Research
Jorge Chirife and Anthony J. Fontana, Jr.
02. Water Activity: Fundamentals and Relationships
David S. Reid
03. Water Activity and Glass Transition
Yrjö H. Roos
04. Water Mobility in Foods
Shelly J. Schmidt
05. Water Activity Prediction and Moisture Sorption Isotherms
Theodore P. Labuza and Bilge Altunakar
06. Measurement of Water Activity, Moisture Sorption Isotherms, and Moisture Content of Foods
Anthony J. Fontana, Jr.
07. Moisture Effects on Food’s Chemical Stability
Leonard N. Bell
08. Water Activity and Physical Stability
Gaëlle Roudaut
09. Diffusion and Sorption Kinetics of Water in Foods
Theodore P. Labuza and Bilge Altunakar
10. Effects of Water Activity (aw) on Microbial Stability: As a Hurdle in Food Preservation
María S. Tapia, Stella M. Alzamora, and Jorge Chirife
11. Principles of Intermediate-Moisture Foods and Related Technology
Petros S. Taoukis and Michelle Richardson
12. Desorption Phenomena in Food Dehydration Processes
Gustavo V. Barbosa-Cánovas and Pablo Juliano
13. Applications of Water Activity Management in the Food Industry
Jorge Welti-Chanes, Emmy Pérez, José Angel Guerrero-Beltrán, Stella M. Alzamora, and Fidel Vergara-Balderas
14. Applications of Water Activity in Nonfood Systems
Anthony J. Fontana, Jr., and Gaylon S. Campbell
15. The Future of Water Activity in Food Processing and Preservation
Cynthia M. Stewart, Ken A. Buckle, and Martin B. Cole
Appendices
A Water Activity of Saturated Salt Solutions
Anthony J. Fontana, Jr.
B Water Activity of Unsaturated Salt Solutions at 25°C
Anthony J. Fontana, Jr.
C Water Activity and Isotherm Equations
Anthony J. Fontana, Jr.
D Minimum Water Activity Limits for Growth of Microorganisms
Anthony J. Fontana, Jr.
E Water Activity Values of Select Food Ingredients and Products
Shelly J. Schmidt and Anthony J. Fontana, Jr.
F Water Activity Values of Select Consumer and Pharmaceutical Products
Anthony J. Fontana, Jr., and Shelly J. Schmidt
Table of Contents
1 Water Activity
2 Mass and Density
3 Geometric Properties: Size and Shape
4 Rheological Properties
5 Interfacial Phenomena
6 Permeability
7 Thermal Properties
8 Electrical Properties
9 Magnetic Properties
10 Electromagnetic Properties
11 Optical Properties
12 Acoustical Properties
13 Radioactivity
14 On-line Sensing
15 Appendices
16 General Literature
Table of Contents
Chapter 1
Food Components and Their Role in Food Quality
E. Sikorski
Chapter 2
Chemical Composition and Structure of Foods
Krystyna Palka
Chapter 3
Water and Food Quality
Barbara Cybulska and Peter Edward Doe
Chapter 4
Mineral Components
Nabrzyski
Chapter 5
Saccharides
Piotr Tomasik
Chapter 6
Food Lipids
Yan-Hwa Chu and Lucy Sun Hwang
Chapter 7
Proteins
E. Sikorski
Chapter 8
Rheological Properties of Food Systems
Tadeusz Matuszek
Chapter 9
Food Colorants
Jadwiga Wilska-Jeszka
Chapter 10
Flavor Compounds
Chung-May Wu, Jen-Min Kuo, and Bonnie Sun Pan
Chapter 11
Probiotics in Food
Maria Bielecka
Chapter 12
Major Food Additives
Adriaan Ruiter and Alphons G.J. Voragen
Chapter 13
Food Safety
Julie Miller Jones
Chapter 14
Mutagenic, Carcinogenic, and Chemopreventive Compounds in Foods
Agnieszka Bartoszek
Index
Table of Contents
1. Conversion of Units
2. Use of Steam Tables
3. Mass Balance
4. Energy Balance
5. Fluid Flow
6. Pumps
7. Heat Transfer By Conduction
8. Heat Transfer By Convection
9. Heat Transfer By Radiation
10. Unsteady State Heat Transfer
11. Mass Transfer By Diffusion
12. Mass Transfer By Convection
13. Unsteady State Mass Transfer
14. Pasteurization and Sterilization
15. Cooling and Freezing
16. Evaporation
17. Psychrometrics
18. Drying
References
Appendix: Answers to Review Questions
Moody diagram
Gurney-Lurie charts
Heisler charts
Pressure-Enthalpy chart for HFC 134a
Pressure-Enthalpy chart for HFC 404a
Psychrometric chart
Bessel functions
Roots of d tand=Bi
Roots of dJ1(d)-Bi Jo(d)=0
Roots of d cotd=1-Bi
Error function
Table of Contents
Part I. PRINCIPLES
1. Thermodynamics
2. Reaction Kinetics
3. Heat Transfer in Food
4. Mass Transfer in Food Preservation Processes
5. Water Activity and Food Preservation
Part II. PRESERVATION PROCESSES
6. Heat Processing
7. Storage at Chilling Temperatures
8. Freezing
9. Concentration
10. Dehydration
11. Nonthermal Methods
12. Protective Packaging
Tabla de Contenidos
Capítulo 1. Introducción al Análisis Químico de los Alimentos
Capítulo 2. Introducción al Análisis Volumétrico
Capítulo 3. Volumetría de Neutralización
Capítulo 4. Volumetría de Precipitación
Capítulo 5. Volumetría de Oxidación-Reducción
Capítulo 6. Volumetría de Formación de Complejos
Capítulo 7. Análisis Gravimétrico
Capítulo 8. Aplicaciones Experimentales de los Métodos Clásicos en el Análisis de los Alimentos
Capítulo 9. Ejercicios y Problemas
Capítulo 10. Aplicaciones de los Métodos Químicos de Análisis de los Alimentos en la Investigación Científica
Anexos
Table of Contents
1. Solvent Extraction and Distillation Techniques
Thomas Parliment
2. Analysis of Food Volatiles Using Headspace-Gas Chromatographic Techniques
Thomas P. Wampler
3. The Analysis of Food Volatiles Using Direct Thermal Desorption
Casey C. Grimm, Steven W. Lloyd, James A. Miller, and Arthur M. Spanier
4. Solid-Phase Microextraction for the Analysis of Aromas and Flavors
Alan D. Harmon
5. The Advantages of GC-TOFMS for Flavor and Fragrance Analysis
John F. Holland and Ben D. Gardner
6. Modern Methods for Isolating and Quantifying Volatile Flavor and Fragrance Compounds
Peter Werkhoff, Stefan Brennecke, Wilfried Bretschneider, and Heinz-Ju¨rgen Bertram
7. SPME Comparison Studies and What They Reveal
Ray Marsili
8. Analysis of Volatile Compounds in the Headspace of Rice Using SPME/GC/MS
Casey C. Grimm, Elaine T. Champagne, and Ken’ichi Ohtsubo
9. Headspace Techniques for the Reconstitution of Flower Scents and Identification of New Aroma Chemicals
Thomas McGee and Kenneth L. Purzycki
10. SPME Applications in Consumer Products
Richard Payne, Allen E. Puchalski, and John Labows
11. Gas Chromatography–Olfactometry in Food Aroma Analysis
Imre Blank
12. Quantitative Use of Gas Chromatography–Olfactometry: The GC-‘‘SNIF’’ Method
Alain Chaintreau
13. Combining Mass Spectrometry and Multivariate Analysis to Make a Reliable and Versatile Electronic Nose
Ray Marsili
14. Character Impact Compounds: Flavors and Off-Flavors in Foods
Robert J. McGorrin
Table of Contents
1 Introduction
2 Overview of Microencapsulates for Use in Food Products or Processes and Methods to Make Them
3 Materials for Encapsulation
4 Characterization Methods of Encapsulates
5 Encapsulation of Aroma
6 Microencapsulation of Fish Oil
7 Encapsulation of Iron and Other Micronutrients for Food Fortification
8 Encapsulation of Carotenoids
9 Encapsulation of Enzymes and Peptides
10 Encapsulation of Probiotics for use in Food Products
11 Bioprocess Intensification of Beer Fermentation Using Immobilised Cells
12 Immobilization of Microbial Cells for Alcoholic and Malolactic Fermentation of Wine and Cider
13 Immobilization of Cells and Enzymes for Fermented Dairy or Meat Products
14 Encapsulates for Food Bioconversions and Metabolite Production
Table of Contents
1 Introduction to chilled foods
Part I Raw materials and products
2 Raw material selection: fruit, vegetables and cereals
3 Raw material selection: dairy ingredients
4 Raw material selection: meat and poultry
5 Raw material selection: fish
6 Non-microbiological factors affecting quality and safety
7 Chilled foods packaging: an introduction
8 Modified atmosphere and active packaging of chilled foods
Part II Technologies and processes in the supply chain
9 Microbiological hazards and safe design
10 Non-microbiological hazards and safe process design
11 The hygienic design of chilled food plants and equipment
12 Cleaning and disinfection of chilled food plants and equipment
13 Operation of plants manufacturing chilled foods
14 Refrigeration, storage and transport of chilled foods
15 Temperature monitoring and measurement
Part III Microbiological hazards
16 Chilled foods microbiology
17 Predicting the behaviour of micro-organisms in chilled foods
18 Conventional and rapid analytical microbiology
Part IV Safety and quality management
19 Shelf-life of chilled foods
20 Sensory quality and consumer acceptability
21 Management of product quality and safety
22 Legislation and criteria
Table of Contents
1. The Background to the Subject: Concepts and a Brief History
2. The Terminology Specific to Cacao
3. The Indicators of Variability
4. The Manifestation of the Diversity and its Conservation
5. The Foundations of the Diversity
A pedido de Sara. Saludos
Table of Contents
1 Edible Films and Coatings: Why, What, and How?
Attila E. Pavlath and William Orts
2 Structure and Function of Protein-Based Edible Films and Coatings
Kirsten Dangaran, Peggy M. Tomasula, and Phoebe Qi
Table of Contents
Part I. General Discussion: Conventional and Novel Drying Concepts
Part II. Selected Advanced Drying Technologies
Part III. Selected Techniques for Drying and Dewatering
Part IV. Hybrid Drying Technologies
Part V. Other Techniques
Table of Contents
Introduction – Food is Life
1 Physical properties of food materials
2 Fluid fl ow
3 Heat and mass transfer, basic principles
4 Reaction kinetics
5 Elements of process control
6 Size reduction
7 Mixing
8 Filtration
9 Centrifugation
10 Membrane processes
11 Extraction
12 Adsorption and ion exchange
13 Distillation
14 Crystallization and dissolution
15 Extrusion
16 Spoilage and preservation of foods
17 Thermal processing
18 Thermal processes, methods and equipment
19 Refrigeration, chilling and freezing
20 Refrigeration, equipment and methods
21 Evaporation
22 Dehydration
23 Freeze drying (lyophilization) and freeze concentration
24 Frying, baking, roasting
25 Ionizing irradiation and other non-thermal preservation processes
26 Food packaging
27 Cleaning, disinfection, sanitation
Appendix
Table A.1 Common conversion factors
Table A.2 Typical composition of selected foods
Table A.3 Viscosity and density of gases and liquids
Table A.4 Thermal properties of materials
Table A.5 Emissivity of surfaces
Table A.6 US standard sieves
Table A.7 Properties of saturated steam – temperature table
Table A.8 Properties of saturated steam – pressure table
Table A.9 Properties of superheated steam
Table A.10 Vapor pressure of liquid water and ice below 0°C
Table A.11 Freezing point of ideal aqueous solutions
Table A.12 Vapor–liquid equilibrium data for ethanol–water mixtures at 1 atm
Table A.13 Boiling point of sucrose solutions at 1 atm
Table A.14 Electrical conductivity of some materials
Table A.15 Thermodynamic properties of saturated R-134a
Table A.16 Thermodynamic properties of superheated R-134a
Table A.17 Properties of air at atmospheric pressure
Figure A.1 Friction factors for fl ow in pipes
Figure A.2 Psychrometric chart
Figure A.3 Mixing power function, turbine impellers
Figure A.4 Mixing power function, propeller impellers
Figure A.5 Unsteady state heat transfer in a slab
Figure A.6 Unsteady state heat transfer in an infinite cylinder
Figure A.7 Unsteady state heat transfer in a sphere
Figure A.8 Unsteady state mass transfer, average concentration
Figure A.9 Error function
