The processing of food is no longer simple or straightforward, but is now a highly inter-disciplinary science. A number of new techniques have developed to extend shelf-life, minimize risk, protect the environment, and improve functional, sensory, and nutritional properties. Since 1999 when the first edition of this book was published, it has facilitated readers’ understanding of the methods, technology, and science involved in the manipulation of conventional and newer sophisticated food preservation methods. The Third Edition of the Handbook of Food Preservation provides a basic background in postharvest technology for foods of plant and animal origin, presenting preservation technology of minimally processed foods and hurdle technology or combined methods of preservation. Each chapter compiles the mode of food preservation, basic terminologies, and sequential steps of treatments, including types of equipment required. In addition, chapters present how preservation method affects the products, reaction kinetics and selected prediction models related to food stability, what conditions need be applied for best quality and safety, and applications of these preservation methods in different food products. This book emphasizes practical, cost-effective, and safe strategies for implementing preservation techniques for wide varieties of food products. Features: Includes extensive overview on the postharvest handling and treatments for foods of plants and animal origin Describes comprehensive preservation methods using chemicals and microbes, such as fermentation, antimicrobials, antioxidants, pH-lowering, and nitrite Explains comprehensive preservation by controlling of water, structure and atmosphere, such as water activity, glass transition, state diagram, drying, smoking, edible coating, encapsulation and controlled release Describes preservation methods using conventional heat and other forms of energy, such as microwave, ultrasound, ohmic heating, light, irradiation, pulsed electric field, high pressure, and magnetic field Revised, updated, and expanded with 18 new chapters, the Handbook of Food Preservation, Third Edition, remains the definitive resource on food preservation and is useful for practicing industrial and academic food scientists, technologists, and engineers.

本书精选了人们最关注的与生活相关的最新科技问题1400余条,将其按照物理和化学、空间、地球、气候和天气、矿物、能源、环境、生物、植物、动物、人体、健康与药物、度量、工具和武器等分类,通过查阅权威资料,一一做答。

Bones and Cartilage provides the most in-depth review and synthesis assembled on the topic, across all vertebrates. It examines the function, development and evolution of bone and cartilage as tissues, organs and skeletal systems. It describes how bone and cartilage develop in embryos and are maintained in adults, how bone is repaired when we break a leg, or regenerates when a newt grows a new limb, or a lizard a new tail. The second edition of Bones and Cartilage includes the most recent knowledge of molecular, cellular, developmental and evolutionary processes, which are integrated to outline a unified discipline of developmental and evolutionary skeletal biology. Additionally, coverage includes how the molecular and cellular aspects of bones and cartilage differ in different skeletal systems and across species, along with the latest studies and hypotheses of relationships between skeletal cells and the most recent information on coupling between osteocytes and osteoclasts All chapters have been revised and updated to include the latest research. - Offers complete coverage of every aspect of bone and cartilage, with updated references and extensive illustrations - Integrates development and evolution of the skeleton, as well a synthesis of differentiation, growth and patterning - Treats all levels from molecular to clinical, embryos to evolution, and covers all vertebrates as well as invertebrate cartilages - Includes new chapters on evolutionary skeletal biology that highlight normal variation and variability, and variation outside the norm (neomorphs, atavisms) - Updates hypotheses on the origination of cartilage using new phylogenetic, cellular and genetic data - Covers stem cells in embryos and adults, including mesenchymal stem cells and their use in genetic engineering of cartilage, and the concept of the stem cell niche

The papers published in these proceedings represent the latest developments in the nondestructive characterization of materials and were presented at the Eleventh International Symposium on Nondestructive Characterization of Materials held in June 2002, in Berlin, Germany.

Examining the role of engineering in delivery of quality consumer products, this expansive resource covers the development and design of procedures, equipment, and systems utilized in the production and conversion of raw materials into food and nonfood consumer goods. With nearly 2000 photographs, figures, tables, and equations including 128 color figures the book emphasizes and illustrates the various engineering processes associated with the production of materials with agricultural origin. With contributions from more than 350 experts and featuring more than 200 entries and 3600 references, this is the largest and most comprehensive guide on raw production technology.