GInaFiT, a freeware tool to assess non-log-linear microbial survivor curves

Food Composition and Nutrition Tables

GInaFiT, a freeware tool to assess non-log-linear microbial survivor curves (vol 102, pg 95, 2005)

Nanotechnology monitors a leading agricultural controlling process, especially by its miniature dimension. The application of nanotechnology to agriculture and food industries is resonant increased encumbrance because of the potential benefits ranging from enhanced food quality, safety to reduced agricultural inputs and enriched absorbing nanoscale nutrients from the soil. Agriculture, food and natural resources are a part of those challenges like sustainability, susceptibility, human health and healthy life. The ambition of nanomaterials in agriculture is to reduce the amount of spread chemicals, minimize nutrient losses in fertilization and increased yield through pest and nutrient management. Nanotechnology has the prospective to improve the agriculture and food industry with novel nanotools for the controlling of rapid disease diagnostic, enhancing the capacity of plants to absorb nutrients among others. The significant interest of using nanotechnology in agriculture includes specific applications like nanofertilizers and nanopesticides to trail products and nutrients levels to increase the productivity without decontamination of soils, waters and protection against several insect pest and microbial diseases. Nanotechnology may act as sensors for monitoring soil quality of agricultural field and thus it maintain the health of agricultural plants.This study provides a review of the current challenges of sustainability, food security and climate change that are exploring by the researchers in the area of nanotechnology in the improvement of agriculture.

/pdf/nanotechnology-in-sustainable-agriculture-recent-1uoea9r6p9.pdf

Nanotechnology in Sustainable Agriculture: Recent Developments, Challenges, and Perspectives.

https://pubag.nal.usda.gov/pubag/downloadPDF.xhtml?id=26087&content=PDF

Quality measurement of fruits and vegetables

About the Authors Foreword Preface Introduction Fluid Flow in Food Processing Energy for Food Processing Heat Transfer in Food Processing Preservation Processes Refrigeration Food Freezing Evaporation Psychrometries Mass Transfer Membrane Separation Dehydration Appendices: SI System of Units and Conversion Factors Physical Properties of Foods Physical Properties of Nonfood Materials Physical Properties of Water and Air Psychrometric Charts Symbols for Use in Drawing Food Engineering Equipment Miscellaneous Bibliography Index

Introduction to food engineering

Rheological Properties of Foods, H. Dogan and J. L. Kokini Reaction Kinetics in Food Systems, R. Villota and J. G. Hawkes Phase Transitions and Transformations in Food Systems, Y. H. Roos Transport and Storage of Food Products, M.A. Rao Heating and Cooling Processes for Foods, R. P. Singh Food Freezing, D. R. Heldman Mass Transfer in Foods, B. Hallstroem, V. Gekas, I. Sjoeholm, and A. M. Romulus Evaporation and Freeze, K. R. Morison and R. W. Hartel Membrane Concentration of Liquid Foods, M. Cheryan Food Dehydration, M. R. Okos, O. Campanella, G. Narsimhan, R. K. Singh, and A. C. Weitnauer Thermal Processing of Canned Foods, A. Teixeira Extrusion Processes, L. Levine and R. C. Miller Food Packaging, J. M. Krochta Cleaning and Sanitation, E. A. Plett and A. Grasshoff Appendix Index

Handbook of food engineering

Food process engineering

This Institute of Food Technologists scientific review describes the scientific and technological achievements that made possible the modern production-to-consumption food system capable of feeding nearly 7 billion people, and it also discusses the promising potential of ongoing technological advancements to enhance the food supply even further and to increase the health and wellness of the growing global population. This review begins with a historical perspective that summarizes the parallel developments of agriculture and food technology, from the beginnings of modern society to the present. A section on food manufacturing explains why food is processed and details various food processing methods that ensure food safety and preserve the quality of products. A section about potential solutions to future challenges briefly discusses ways in which scientists, the food industry, and policy makers are striving to improve the food supply for a healthier population and feed the future. Applications of science and technology within the food system have allowed production of foods in adequate quantities to meet the needs of society, as it has evolved. Today, our production-to- consumption food system is complex, and our food is largely safe, tasty, nutritious, abundant, diverse, convenient, and less costly and more readily accessible than ever before. Scientific and technological advancements must be accelerated and applied in developed and developing nations alike, if we are to feed a growing world population.

/pdf/feeding-the-world-today-and-tomorrow-the-importance-of-food-38ljhefw98.pdf

Feeding the world today and tomorrow: The importance of food science and technology

Thermal processing principles pasteurization and blanching commercial sterilization refrigerated storage freezing and frozen storage liquid concentration dehydration separation processes extrusion.

Dennis R. Heldman

Papers

Introduction to food engineering

Handbook of food engineering

Food process engineering

Feeding the world today and tomorrow: The importance of food science and technology

Principles of food processing