Martinus A.J.S. van Boekel – författare
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4 produkter
4 produkter
E-bok
Engelska, 20084 455 kr
Läs direkt efter köp
The level of quality that food maintains as it travels down the production-to-consumption path is largely determined by the chemical, biochemical, physical, and microbiological changes that take place during its processing and storage. Authored by an internationally respected food quality expert, Kinetic Modeling of Reactions in Foods demonstrates how to effectively capture these changes in an integrative fashion using mathematical models. Thus, kinetic modeling of food changes creates the possibility to control and predict food quality from a technological point of view. Illustrating how kinetic modeling can predict and control food quality from farm to fork, this authoritative resource: Applies kinetic models using general chemical, physical, and biochemical principles Introduces Bayesian statistics in kinetic modeling, virtually unchartered territory in the food science field Integrates food science, kinetics, and statistics to predict and control food quality attributes using computer models Uses real-world examples rather than hypothetical data to illustrate concepts This essential reference is an indispensable guide to understanding all aspects of kinetic food modeling. Unlike many other kinetic volumes available, this book opens the door to the many untapped research opportunities in the food science realm where mathematical modeling can be applied.
E-bok
PDF, Engelska, 20084 299 kr
Läs direkt efter köp
The level of quality that food maintains as it travels down the production-to-consumption path is largely determined by the chemical, biochemical, physical, and microbiological changes that take place during its processing and storage. Authored by an internationally respected food quality expert, Kinetic Modeling of Reactions in Foods demonstrates
Inbunden, Engelska, 2008
4 075 kr
Skickas inom 10-15 vardagar
The level of quality that food maintains as it travels down the production-to-consumption path is largely determined by the chemical, biochemical, physical, and microbiological changes that take place during its processing and storage. Authored by an internationally respected food quality expert, Kinetic Modeling of Reactions in Foods demonstrates how to effectively capture these changes in an integrative fashion using mathematical models. Thus, kinetic modeling of food changes creates the possibility to control and predict food quality from a technological point of view. Illustrating how kinetic modeling can predict and control food quality from farm to fork, this authoritative resource: Applies kinetic models using general chemical, physical, and biochemical principles Introduces Bayesian statistics in kinetic modeling, virtually unchartered territory in the food science field Integrates food science, kinetics, and statistics to predict and control food quality attributes using computer models Uses real-world examples rather than hypothetical data to illustrate concepts This essential reference is an indispensable guide to understanding all aspects of kinetic food modeling. Unlike many other kinetic volumes available, this book opens the door to the many untapped research opportunities in the food science realm where mathematical modeling can be applied.
Häftad, Engelska, 2011
850 kr
Skickas inom 5-8 vardagar
'Food product design An integrated approach' deals with food product design from a technological perspective. It presents creative techniques for the innovation process and structured methodologies to translate consumer wishes into product properties based on Quality Function Deployment.Up-to-date solutions for chemical and physical changes during food processing and storage are discussed. This book explains how to apply barrier technology in food production to improve product stability and the possibilities of modelling and statistics in food product design are elaborated. Attention is given to Life Cycle Assessment as a method to determine the environmental impact of a food from cradle to grave in view of corporate social responsibility of today's food manufacturers. As proper packaging of food is imperative to maintain product quality, an overview of innovative options and their implications is given. A separate chapter is dedicated to explaining how to manage all the knowledge that is required to successfully design food products. The book is completed by a case study that describes the development of a ready-to-eat meal from a consumer perspective. This edition has been completely revised and includes a new chapter on emulsions and additional information on the other topics.'Food product design - An integrated approach' is aimed at professionals and students in food technology who seek new ways to make food product design more efficient and effective.