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Fermented Food Products

Fermented Food Products

Fermented food play an important proactive role in the human diet. In many developing and under developed countries fermented food is a cheap source of nutrition. Currently more than 3500 different fermented foods are consumed by humans throughout the world; many are indigenous and produced in small quantities however the consumption of many fermented foods has gradually increased. Fermented Food Products presents in-depth insights into various microbes involved in the production of fermented foods throughout the world. It also focuses on recent developments in the fermented food microbiology field along with biochemical changes that are happening during the fermentation process. • Describes various fermented food products especially indigenous products• Presents health benefits of fermented food products• Explains mechans involved in the production of fermented foods• Discusses molecular tools and its applications and therapeutic uses of fermented foodsThe book provides a comprehensive account about diversified ethnic fermented food products. Readers will get updated information regarding various types of fermented food products and will learn the effect these fermented food products have on human health.

GBP 180.00
1

New Tech Lubes Food Safe Low Temp Food GREASE12.5KG

New Tech Lubes Food Safe Low Temp Food GREASE12.5KG

Fully synthetic, non-melting, water resistant food safe low temperature grease. Meets H1 registered food safe lubricant ideal for food production areas. Features and Benefits Fully synthetic, non-melting, low viscosity base oil that operates extremely well in low temperatures -60C Translucent and odourless and making it perfect for applications where cleanliness is essential Water resistant protects against corrosion and excellent ratings for pressure and speed Non staining, lubrication film, suitable for use in food, beverage, pharmaceutical and clean environments as it is INS H1 registered Wide operating temperature range from -60C to 185C Available in cartridge or bulk form Typical Applications Freezer Bearings operating in cold environments H1 registered food safe lubricant Food, beverage, pharmaceutical and clean environments *images are for illustration purposes only*

GBP 309.99
1

Handbook of Food Engineering

Handbook of Food Engineering

As the complexity of the food supply system increases the focus on processes used to convert raw food materials and ingredients into consumer food products becomes more important. The Handbook of Food Engineering Third Edition continues to provide students and food engineering professionals with the latest information needed to improve the efficiency of the food supply system. As with the previous editions this book contains the latest information on the thermophysical properties of foods and kinetic constants needed to estimate changes in key components of foods during manufacturing and distribution. Illustrations are used to demonstrate the applications of the information to process design. Researchers should be able to use the information to pursue new directions in process development and design and to identify future directions for research on the physical properties of foods and kinetics of changes in the food throughout the supply system. Features Covers basic concepts of transport and storage of liquids and solids heating and cooling of foods and food ingredients New chapter covers nanoscale science in food systems Includes chapters on mass transfer in foods and membrane processes for liquid concentration and other applications Discusses specific unit operations on freezing concentration dehydration thermal processing and extrusion The first four chapters of the Third Edition focus primarily on the properties of foods and food ingredients with a new chapter on nanoscale applications in foods. Each of the eleven chapters that follow has a focus on one of the more traditional unit operations used throughout the food supply system. Major revisions and/or updates have been incorporated into chapters on heating and cooling processes membrane processes extrusion processes and cleaning operations.

GBP 240.00
1

KuKoo 60cm Wide Glass Food Warmer

KuKoo 60cm Wide Glass Food Warmer

Display Your Food In A Glass Counter There's nothing quite as tempting as delicious food on display just begging you to buy it. Not only will this innovative food warmer and display case help to showcase your products hygienically whilst making them look extra appealing, but it will also keep your food warm and fresh for longer. Your food waste will be down, and your sales will be up - it's a winning combination. The food warmer also adds more than a touch of professionalism to your catering operation. It's a serious piece of equipment that makes your business look good as well as your food - the glossy red finish and curved front are attention-grabbing in all the right ways. The 60cm wide electric food warmer cabinet is recommended for commercial use, and has a working temperature of between 50°C-80°C to suit a range of catering environments from canteens to cafes, and takeaways to street food trucks. The built-in tray keeps the food fresh at maximum cost effectiveness, with plenty of room to display a full range of different items to your hungry customers. 60cm Food Warmer Features KuKoo large 60cm wide electric food warming cabinet for showing off your foodstuffs Two generous sized shelves to fit in loads of produce 2 stainless steel trays, perfect for displaying pies, pastries etc Two easy access sliding doors so you can access and serve food quickly 4 rubber feet provide extra stability on any flat surface Water tray to keep the food fresh Internal light, so your food is always ready for its close-up 12 month electrical warranty Voltage supply of 220V/50Hz and power supply of 1200W Plug: 13A, 3 Pin UK Plug

GBP 319.00
1

Handbook of Food Preservation

Handbook of Food Preservation

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.

GBP 205.00
1

MonsterShop KuKoo 60cm Wide Glass Food Warmer

MonsterShop KuKoo 60cm Wide Glass Food Warmer

Display Your Food In A Glass Counter There's nothing quite as tempting as delicious food on display just begging you to buy it. Not only will this innovative food warmer and display case help to showcase your products hygienically whilst making them look extra appealing, but it will also keep your food warm and fresh for longer. Your food waste will be down, and your sales will be up - it's a winning combination. The food warmer also adds more than a touch of professionalism to your catering operation. It's a serious piece of equipment that makes your business look good as well as your food - the glossy red finish and curved front are attention-grabbing in all the right ways. The 60cm wide electric food warmer cabinet is recommended for commercial use, and has a working temperature of between 50C-80C to suit a range of catering environments from canteens to cafes, and takeaways to street food trucks. The built-in tray keeps the food fresh at maximum cost effectiveness, with plenty of room to display a full range of different items to your hungry customers. 60cm Food Warmer Features * KuKoo large 60cm wide electric food warming cabinet for showing off your foodstuffs * Two generous sized shelves to fit in loads of produce * 2 stainless steel trays, perfect for displaying pies, pastries etc * Two easy access sliding doors so you can access and serve food quickly * 4 rubber feet provide extra stability on any flat surface * Water tray to keep the food fresh * Internal light, so your food is always ready for its close-up * 12 month electrical warranty * Voltage supply of 220V/50Hz and power supply of 1200W * Plug: 13A, 3 Pin UK Plug

GBP 339.99
1

Magimix 4200XL Food Processor – 3L BPA-Free Bowl, 950W 6-in-1 Food Processor, White

Magimix 4200XL Food Processor – 3L BPA-Free Bowl, 950W 6-in-1 Food Processor, White

Simplify your kitchen tasks with the Magimix 4200XL Food Processor – a versatile, 6-in-1 food processor designed to handle all your food prep needs with ease. With a powerful 950W motor and a spacious 3L BPA-free bowl, this food processor is perfect for blending, chopping, grating, and more. Whether you’re preparing dough, grinding meat, or creating fresh juices, the Magimix 4200XL is engineered for high performance and reliability. 6-in-1 Multi-Functional Design: This full-size food processor offers six essential functions – blend, chop, citrus press, grate, grind, and meat processing. Perfect for a variety of tasks, from making dough and juicing fruits to grinding nuts and slicing vegetables. Spacious 3L BPA-Free Bowl: The large 3-liter bowl is made from BPA-free material, ensuring food safety for your family. Ideal for preparing large batches of ingredients, this food processor meets all your culinary needs, whether cooking for one or preparing meals for the whole family. Powerful 950W Motor: With a robust 950-watt motor, the Magimix 4200XL delivers consistent power and smooth performance across two speed settings, handling tough ingredients with ease. Ergonomic & Durable Design: This white food processor is designed with durability in mind, featuring a satin-finish exterior that’s both stylish and easy to clean. The compact design ensures it fits comfortably on your countertop while providing maximum functionality. Versatile Appliance Uses: This Magimix food processor is perfect for handling a variety of ingredients, including dough, fruits, vegetables, meat, and nuts, making it a great choice for everything from healthy smoothies to savory meals. Transform your cooking experience with the Magimix 4200XL Food Processor – a multi-functional kitchen appliance that brings efficiency and convenience to your home. With a 2-speed setting, BPA-free bowl, and high-power motor, this 6-in-1 food processor is your all-in-one solution for effortless food preparation.

GBP 269.99
1

Nanotechnology Horizons in Food Process Engineering 3-volume set

Nanotechnology Horizons in Food Process Engineering 3-volume set

Although nanotechnology has revolutionized fields such as medicine genetics biology bioengineering mechanics and chemistry its increasing application in the food industry is relatively recent in comparison. Nanotechnology is being used to discover new methods for creating new flavors extending food shelf life and improving food protection and nutritional value. Nanotechnology in the food industry is now being explored for intelligent nutrient delivery systems smart foods contaminant detection nanodevices and nanosensors advanced food processing antimicrobial chemicals encapsulation and green nanomaterials. This new three-volume set Nanotechnology Horizons in Food Process Engineering addresses a multitude of topical issues and new developments in the field. Volume 1 focuses food preservation food packaging and sustainable agriculture while Volume 2 looks at nanotechnology in food process engineering applications of biomaterials in food products and the use of modern nanotechnology for human health. The third volume explores the newest trends in nanotechnology for food applications and their application for improving food delivery systems. Together these three volumes provide a comprehensive and in-depth look at the emerging status of nanotechnology in the food processing industry explaining the benefits and drawbacks of various methodologies that will aid in the improvement and development of food product sourcing and food hygiene monitoring methods. Volume 1 discusses emerging nanotechnolgical applications in food processing packaging and preservation. It focuses on using nanoparticles for safe and nutritional food production protecting crops from pests increasing nutritional value and providing solutions for various environmental issues. This book especially deals with nanotechnology for controlling plant pathogens food packaging and preservation agricultural productivity wastewater treatment and bioenergy production. Volume 2 discusses nanotechnology use in non-thermal techniques such as high-pressure processing (HPP) pulsed electric fields (PEFs) pulsed light ultraviolet microwave ohmic heating electrospinning and nano- and microencapsulation. This volume looks at the role and application of minimal processing techniques such as ozone treatment vacuum drying osmotic dehydration dense phase carbon dioxide treatment and high-pressure assisted freezing. The successful applications of nanotechnologies on juices meat and fish fruits and vegetable slices food surface purees milk and milk products extraction drying enhancement and encapsulation of micro-macro nutrients are also considered. The volume also presents several computer-aided techniques that are emerging in the food processing sector such as robotics radio frequency identification (RFID) three-dimensional food printing artificial intelligence etc. Significant role of food properties in design of specific food and edible packaging films have been elucidated. Volume 3: Trends Nanomaterials and Food Delivery provides an overview of the current trends in nanotechnology for food applications and food delivery systems. Topics include a collection of chapters on diverse topics including the stability of nanoparticles in food nanobiosensing for the detection of food contaminants nanotechnology applications in agriculture the role of nanotechnology in nutrient delivery how nanotechnology is applied in dairy products biofunctional magnetic nanoparticles in food safety the development of nutraceuticals using nanotechnological tools and more. | Nanotechnology Horizons in Food Process Engineering 3-volume set

GBP 385.00
1

FDA and USDA Nutrition Labeling Guide Decision Diagrams Check

FDA and USDA Nutrition Labeling Guide Decision Diagrams Check

A workbook for day-to-day decisions Nutrition labels on various food products must comply with numerous ever-changing requirements. Items such as meat and poultry products food packages and dietary supplements are subject to stringent federal regulations-and the costs of compliance are often significant. The Nutritional Labeling and Education Act of 1990 (NLEA) imposed new mandates for labeling of many packaged food products; still others became subject to a voluntary nutrition labeling program. Following that lead USDA has imposed parallel labeling requirements. FDA and USDA Nutrition Labeling Guide: Decision Diagrams Checklists and Regulations provides hands-on information and guidelines for understanding the latest federal nutrition labeling requirements. This plain English analysis of FDA and FSIS labeling rules contains diagrams and tables and cites specific regulations. Decision diagrams walk the reader through volumes of information and make sense out of complicated regulatory processes. Checklists for managing information for developing specific labels help the reader track regulatory changes and document regulation applicability to company products. The RegFinder index references not only the text but also provides hundreds of regulatory citations referenced by topic. FDA and USDA Nutrition Labeling Guide: Decision Diagrams Checklists and Regulations will be of interest to food industry personnel responsible for compliance with federal nutritional labeling regulations food product developers and food technologists. Faculty teaching food laws and regulations and food product development will also find this book of interest. | FDA and USDA Nutrition Labeling Guide Decision Diagrams Check

GBP 210.00
1

Food Process Engineering Safety Assurance and Complements

Food Process Engineering Safety Assurance and Complements

Food Process Engineering: Safety Assurance and Complements pursues a logical sequence of coverage of industrial processing of food and raw material where safety and complementary issues are germane. Measures to guarantee food safety are addressed at start and the most relevant intrinsic and extrinsic factors are reviewed followed by description of unit operations that control microbial activity via the supply of heat supply or the removal of heat. Operations prior and posterior are presented as is the case of handling cleaning disinfection and rinsing and effluent treatment and packaging complemented by a brief introduction to industrial utilities normally present in a food plant. Key Features: Overviews the technological issues encompassing properties of food products Provides comprehensive mathematical simulation of food processes Analyzes the engineering of foods at large and safety and complementary operations in particular with systematic derivation of all relevant formulae Discusses equipment features required by the underlying processes | Food Process Engineering Safety Assurance and Complements

GBP 200.00
1