A Glossary Of Food Science And Technology

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Food Science and Technology

Author : Dev Raj
Publisher : New India Publishing Agency
ISBN 13 : 9789380235806
Total Pages : 412 pages
Book Rating : 4.2/5 (358 download)

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Book Synopsis Food Science and Technology by : Dev Raj

Download or read book Food Science and Technology written by Dev Raj and published by New India Publishing Agency. This book was released on 2011-01-01 with total page 412 pages. Available in PDF, EPUB and Kindle. Book excerpt: Keeping the importance of the food in our life, it is very important that all people either engaged in food processing or not, should know about the various terminologies being used in food processing for better understanding the concept. But to understand the various concepts of food science and technology, some sort of documentation is needed which the book does to perfection covering the following: o The book contains around 5000 word important acronyms; glossary of related terms for all alphabets from A to Z. o terminology pertaining to food processing, post harvest technology, food science and technology, food engineering, food packaging, food biochemistry and applied nutrition, food and industrial microbiology, processing technology of snack food o bakery and confectionary, cereal crop, beverages, fruits and vegetables, diary, meat, poultry & fish, food biotechnology, food additives, food enzymes, waste management, food toxicants, fermentation technology, health foods and nutraceutical, food quality systems, and analytical techniques for quality control etc. o The terminology in each alphabet has been well illustrated with examples for better understanding. Book shall prove to be a boon to the food professionals like students, researchers, teachers and all those who have interest in the area of Postharvest Technology, Food Technology, Food Science and Technology as well as for professionals related to food processing. The book will be highly beneficial to the undergraduate as well as postgraduate students of various agricultural universities

IFIS Dictionary of Food Science and Technology

Author : International Food Information Service
Publisher : John Wiley & Sons
ISBN 13 : 1405187409
Total Pages : 489 pages
Book Rating : 4.4/5 (51 download)

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Book Synopsis IFIS Dictionary of Food Science and Technology by : International Food Information Service

Download or read book IFIS Dictionary of Food Science and Technology written by International Food Information Service and published by John Wiley & Sons. This book was released on 2009-05-18 with total page 489 pages. Available in PDF, EPUB and Kindle. Book excerpt: “When comparing this dictionary, there is very little competition at all… a very useful resource in the industrial, profession-al and supporting research areas, as well as for non-food scientists who have supervisory and management responsibility in a food area.” –Food & Beverage Reporter, Nov/Dec 2009 “I would thoroughly recommend this book to food scientists and technologists throughout the universities, research establishments and food and pharmaceutical companies. Librarians in all such establishments should ensure that they have copies on their shelves.” –International Journal of Dairy Technology, November 2009 “A must-own.” –Food Industry News, August 2009 IFIS has been producing quality comprehensive information for the world’s food science, food technology and nutrition community since its foundation in 1968 and, through its production of FSTA – Food Science and Technology Abstracts, has earned a worldwide reputation for excellence. Distilled from the extensive data held and maintained by IFIS, the dictionary is easy to use and has been rigorously edited and cross-referenced. Now in an extensively revised and updated second edition, this landmark publication features: 8,612 entries including 763 new entries and over 1,500 revised entries Reflects current usage in the scientific literature Includes local names, synonyms and Latin names, as appropriate Extensive cross-referencing Scientific editing from the team at IFIS

Food Science and Technology

Author : Dr. Dev Raj
Publisher :
ISBN 13 : 9789351244752
Total Pages : 387 pages
Book Rating : 4.2/5 (447 download)

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Book Synopsis Food Science and Technology by : Dr. Dev Raj

Download or read book Food Science and Technology written by Dr. Dev Raj and published by . This book was released on 2011 with total page 387 pages. Available in PDF, EPUB and Kindle. Book excerpt:

A Glossary of Food Science and Technology

Author : Zhihui Zhou
Publisher :
ISBN 13 :
Total Pages : 0 pages
Book Rating : 4.:/5 (141 download)

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Book Synopsis A Glossary of Food Science and Technology by : Zhihui Zhou

Download or read book A Glossary of Food Science and Technology written by Zhihui Zhou and published by . This book was released on 2005 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Essentials of Food Science

Author : Vickie A. Vaclavik
Publisher : Springer Nature
ISBN 13 : 3030468143
Total Pages : 480 pages
Book Rating : 4.0/5 (34 download)

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Book Synopsis Essentials of Food Science by : Vickie A. Vaclavik

Download or read book Essentials of Food Science written by Vickie A. Vaclavik and published by Springer Nature. This book was released on 2020-11-27 with total page 480 pages. Available in PDF, EPUB and Kindle. Book excerpt: The fifth edition of the Essential of Food Science text continues its approach of presenting the essential information of food chemistry, food technology, and food preparations while providing a single source of information for the non-major food science student. This latest edition includes new discussions of food quality and new presentations of information around biotechnology and genetically modified foods. Also new in this edition is a discussion of the Food Safety Modernization Act (FSMA), a comparison chart for Halal and Kosher foods and introductions to newly popular products like pea starchand the various plant-based meat analogues that are now available commercially and for household use. Each chapter ends with a glossary of terms, references, and a bibliography. The popular “Culinary Alert!” features are scattered throughout the text and provide suggestions for the reader to easily apply the information in the text to his or her cooking application. Appendices at the end of the book include a variety of current topics such as Processed Foods, Biotechnology, Genetically Modified Foods, Functional Foods, Nutraceuticals, Phytochemicals, Medical Foods, and a Brief History of Foods Guides including USDA Choosemyplate.gov. V.A. Vaclavik, Ph.D., RD. has taught classes in nutrition, food science and management and culinary arts for over 25 years at the college level in Dallas, Texas. She is a graduate of Cornell University, human nutrition and food; Purdue University, restaurant, hotel, institution management; and Texas Woman’s University, institution management and food science. Elizabeth Christian, Ph.D. has been an adjunct faculty member at Texas Woman’s University for more than 25 years, teaching both face-to-face and online classes in the Nutrition and Food Science department. She obtained her B.S. and her PhD. In Food Science from Leeds University, England, and then worked as a research scientist at the Hannah Dairy Research Institute in Scotland for Five years before moving to the United States. Tad Campbell, MCN, RDN, LD is a clinical instructor at The University of Texas Southwestern Medical Center at Dallas, where he teaches Food Science and Technology as well as other nutrition courses in the Master of Clinical Nutrition – Coordinated Program. He holds a Bachelor of Business Administration degree from Baylor University as well as a Master of Clinical Nutrition from UT Southwestern where he studied Food Science under Dr. Vickie Vaclavik.

Dictionary of Food Science and Technology

Author :
Publisher :
ISBN 13 : 9780860141860
Total Pages : 473 pages
Book Rating : 4.1/5 (418 download)

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Book Synopsis Dictionary of Food Science and Technology by :

Download or read book Dictionary of Food Science and Technology written by and published by . This book was released on 2009 with total page 473 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Dictionary of food science and technology[

Author :
Publisher :
ISBN 13 : 9781601191229
Total Pages : 413 pages
Book Rating : 4.1/5 (912 download)

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Book Synopsis Dictionary of food science and technology[ by :

Download or read book Dictionary of food science and technology[ written by and published by . This book was released on 2005 with total page 413 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Bender's Dictionary of Nutrition and Food Technology

Author : David A. Bender
Publisher : McGraw Hill Professional
ISBN 13 : 9781855734753
Total Pages : 488 pages
Book Rating : 4.7/5 (347 download)

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Book Synopsis Bender's Dictionary of Nutrition and Food Technology by : David A. Bender

Download or read book Bender's Dictionary of Nutrition and Food Technology written by David A. Bender and published by McGraw Hill Professional. This book was released on 1999 with total page 488 pages. Available in PDF, EPUB and Kindle. Book excerpt: A reference book for nutrition, dietetics, food sciences, and food technology. The seventh edition provides definitions for over 5000 terms in nutrition and food technology. Definitions range from abalone and abscisic acid to zymogens and zymotachygraph. In addition, there is nutrient composition data for 287 foods.

Encyclopedia of Food Science

Author : Martin S. Peterson
Publisher : A V I Publishing Company
ISBN 13 :
Total Pages : 1032 pages
Book Rating : 4.3/5 (91 download)

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Book Synopsis Encyclopedia of Food Science by : Martin S. Peterson

Download or read book Encyclopedia of Food Science written by Martin S. Peterson and published by A V I Publishing Company. This book was released on 1978 with total page 1032 pages. Available in PDF, EPUB and Kindle. Book excerpt: Over 220 subjects in food constituents, stability, storage, deterioration, food chemistry, food microbiology, nutritional evaluation, acceptability, and food consumption. Separate section describing the food science programs of various countries. Contributions from over 200 scientists. Comprehensive index and glossary of food science terms.

Food Science and Technology

Author : Geoffrey Campbell-Platt
Publisher : John Wiley & Sons
ISBN 13 : 1444357824
Total Pages : 799 pages
Book Rating : 4.4/5 (443 download)

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Book Synopsis Food Science and Technology by : Geoffrey Campbell-Platt

Download or read book Food Science and Technology written by Geoffrey Campbell-Platt and published by John Wiley & Sons. This book was released on 2011-08-26 with total page 799 pages. Available in PDF, EPUB and Kindle. Book excerpt: This brand new comprehensive text and reference book is designed to cover all the essential elements of food science and technology, including all core aspects of major food science and technology degree programs being taught worldwide. Food Science and Technology, supported by the International Union of Food Science and Technology comprises 21 chapters, carefully written in a user-friendly style by 30 eminent industry experts, teachers and researchers from across the world. All authors are recognised experts in their respective fields, and together represent some of the world’s leading universities and international food science and technology organisations. Expertly drawn together, produced and edited, Food Science and Technology provides the following: Coverage of all the elements of food science and technology degree programs internationally Essential information for all professionals in the food industry worldwide Chapters written by authoritative, internationally respected contributing authors A must-have reference book for libraries in every university, food science and technology research institute, and food company globally Additional resources published on the book's web site: www.wiley.com/go/campbellplatt About IUFoST The International Union of Food Science and Technology (IUFoST) is a country-membership organisation representing some 65 member countries, and around 200,000 food scientists and technologists worldwide. IUFoST is the global voice of food science and technology, dedicated to promoting the sharing of knowledge and good practice in food science and technology internationally. IUFoST organises World Congresses of Food Science and Technology, and has established the International Academy of Food Science and Technology (IAFoST) to which eminent food scientists can be elected by peer review. For further information about IUFoST and its activities, visit: www.iufost.org

Dictionary of Nutrition and Food Technology

Author : Arnold E. Bender
Publisher : Elsevier
ISBN 13 : 1483100057
Total Pages : 256 pages
Book Rating : 4.4/5 (831 download)

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Book Synopsis Dictionary of Nutrition and Food Technology by : Arnold E. Bender

Download or read book Dictionary of Nutrition and Food Technology written by Arnold E. Bender and published by Elsevier. This book was released on 2013-10-22 with total page 256 pages. Available in PDF, EPUB and Kindle. Book excerpt: Dictionary of Nutrition and Food Technology, Fourth Edition provides definitions of terms, abbreviations, and trade names related to nutrition and food technology. The coverage of the book includes words from various scientific disciplines, such as chemistry, biochemistry, microbiology, and engineering. The text will be of great use to specialists from different fields who seek to understand the technical terms used in the food fields.

Glossary of Terms Used in Food Science and Technology

Author : Virginia Polytechnic Institute and State University. Research Division
Publisher :
ISBN 13 :
Total Pages : 34 pages
Book Rating : 4.:/5 (319 download)

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Book Synopsis Glossary of Terms Used in Food Science and Technology by : Virginia Polytechnic Institute and State University. Research Division

Download or read book Glossary of Terms Used in Food Science and Technology written by Virginia Polytechnic Institute and State University. Research Division and published by . This book was released on 1975 with total page 34 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Food Science and Technology

Author : Geoffrey Campbell-Platt
Publisher : John Wiley & Sons
ISBN 13 : 0470673427
Total Pages : 581 pages
Book Rating : 4.4/5 (76 download)

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Book Synopsis Food Science and Technology by : Geoffrey Campbell-Platt

Download or read book Food Science and Technology written by Geoffrey Campbell-Platt and published by John Wiley & Sons. This book was released on 2017-11-29 with total page 581 pages. Available in PDF, EPUB and Kindle. Book excerpt: Food Science and Technology, Second Edition is a comprehensive text and reference book designed to cover all the essential elements of food science and technology, including all core aspects of major food science and technology degree programs being taught worldwide. The book is supported by the International Union of Food Science and Technology and comprises 21 chapters, carefully written in a user-friendly style by 30 eminent industry experts, teachers, and researchers from across the world. All authors are recognized experts in their respective fields, and together represent some of the world’s leading universities and international food science and technology organizations. All chapters in this second edition have been fully revised and updated to include all-new examples and pedagogical features (including discussion questions, seminar tasks, web links, and glossary terms). The book is designed with more color to help enhance the content on each page and includes more photos and illustrations to bring the topics to life. Coverage of all the core modules of food science and technology degree programs internationally Crucial information for professionals in the food industry worldwide Chapters written by subject experts, all of whom are internationally respected in their fields A must-have textbook for libraries in universities, food science and technology research institutes, and food companies globally Additional interactive resources on the book's companion website, including multiple choice questions, web links, further reading, and exercises Food Science and Technology, 2nd Edition is an indispensable guide for food science and technology degree programs at the undergraduate and postgraduate level and for university libraries and food research facilities.

Elsevier's Dictionary of Food Science and Technology

Author : Ian Douglas Morton
Publisher : Elsevier Science & Technology
ISBN 13 :
Total Pages : 224 pages
Book Rating : 4.:/5 (321 download)

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Book Synopsis Elsevier's Dictionary of Food Science and Technology by : Ian Douglas Morton

Download or read book Elsevier's Dictionary of Food Science and Technology written by Ian Douglas Morton and published by Elsevier Science & Technology. This book was released on 1977 with total page 224 pages. Available in PDF, EPUB and Kindle. Book excerpt: Elsevier's dictionary of food science and technology.

A Dictionary of Food and Nutrition

Author : David A. Bender
Publisher : OUP Oxford
ISBN 13 : 0191579750
Total Pages : 563 pages
Book Rating : 4.1/5 (915 download)

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Book Synopsis A Dictionary of Food and Nutrition by : David A. Bender

Download or read book A Dictionary of Food and Nutrition written by David A. Bender and published by OUP Oxford. This book was released on 2009-01-29 with total page 563 pages. Available in PDF, EPUB and Kindle. Book excerpt: This leading dictionary contains over 6,150 entries covering all aspects of food and nutrition, diet and health. Jargon-free definitions make this a valuable dictionary that clearly explains even the most technical of nutritional terms. From absinthe to zymogens, it covers types of food (including everyday foods and little-known foods, e.g. payusnaya), nutritional information, vitamins, minerals, and key scientific areas including metabolism and genomics.This new and fully revised edition features many entry-level web links, updated and conveniently accessible via the Dictionary of Food and Nutrition companion website, providing relevant extra information. Expanded appendices contain a wealth of useful material, including Recommended Daily Allowance lists.An essential A-Z for nutritionists, food manufacturers, caterers, health-care students, food science/technology students, and anyone who has an interest in, or enjoys, food and wants to find out more about what they eat.

Essentials of Food Science

Author : Vickie A. Vaclavik
Publisher : Springer Science & Business Media
ISBN 13 : 146149138X
Total Pages : 499 pages
Book Rating : 4.4/5 (614 download)

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Book Synopsis Essentials of Food Science by : Vickie A. Vaclavik

Download or read book Essentials of Food Science written by Vickie A. Vaclavik and published by Springer Science & Business Media. This book was released on 2013-12-05 with total page 499 pages. Available in PDF, EPUB and Kindle. Book excerpt: The fourth edition of this classic text continues to use a multidisciplinary approach to expose the non-major food science student to the physical and chemical composition of foods. Additionally, food preparation and processing, food safety, food chemistry, and food technology applications are discussed in this single source of information. The book begins with an Introduction to Food Components, Quality and Water. Next, it addresses Carbohydrates in Food, Starches, Pectins and Gums. Grains: Cereals, Flour, Rice and Pasta, and Vegetables and Fruits follow. Proteins in Food, Meat, Poultry, Fish, and Dry Beans; Eggs and Egg Products, Milk and Milk Products as well as Fats and Oil Products, Food Emulsions and Foams are covered. Next, Sugar, Sweeteners, and Confections and a chapter on Baked Products Batters and Dough is presented. A new section entitled Aspects of Food Processing covers information on Food Preservation, Food Additives, and Food Packaging. Food Safety and Government Regulation of the Food Supply and Labeling are also discussed in this text. As appropriate, each chapter discusses the nutritive value and safety issues of the highlighted commodity. The USDA My Plate is utilized throughout the chapters. A Conclusion, Glossary and further References as well as Bibliography are included in each chapter. Appendices at the end of the book include a variety of current topics such as Biotechnology, Functional Foods, Nutraceuticals, Phytochemicals, Medical Foods, USDA Choosemyplate.gov, Food Label Health Claims, Research Chefs Association certification, Human Nutrigenomics and New Product Development.

Food Science and the Culinary Arts

Author : Mark Gibson
Publisher : Academic Press
ISBN 13 : 0128118172
Total Pages : 532 pages
Book Rating : 4.1/5 (281 download)

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Book Synopsis Food Science and the Culinary Arts by : Mark Gibson

Download or read book Food Science and the Culinary Arts written by Mark Gibson and published by Academic Press. This book was released on 2018-01-04 with total page 532 pages. Available in PDF, EPUB and Kindle. Book excerpt: Food Science and the Culinary Arts is a unique reference that incorporates the principles of food and beverage science with practical applications in food preparation and product development. The first part of the book covers the various elements of the chemical processes that occur in the development of food products. It includes exploration of sensory elements, chemistry, and the transfer of energy and heat within the kitchen. The second part looks in detail at the makeup of specific foodstuffs from a scientific perspective, with chapters on meat, fish, vegetables, sugars, chocolate, coffee, and wine and spirits, among others. It provides a complete overview of the food science relevant to culinary students and professionals training to work in the food industry. Provides foundational food science information to culinary students and specialists Integrates principles of food science into practical applications Spans food chemistry to ingredients, whole foods, and baked and mixed foods Includes a comprehensive glossary of terms in food science