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Cereals And Cereal Products Determination Of Moisture Content Reference Method Iso 7122009
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Book Synopsis Cereals and cereal products - Determination of moisture content - Reference method (ISO 712:2009) by : Polska. Polski Komitet Normalizacyjny
Download or read book Cereals and cereal products - Determination of moisture content - Reference method (ISO 712:2009) written by Polska. Polski Komitet Normalizacyjny and published by . This book was released on 2009 with total page 19 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis Cereals and Cereal Products. Determination of Moisture Content. Reference Method by : British Standards Institute Staff
Download or read book Cereals and Cereal Products. Determination of Moisture Content. Reference Method written by British Standards Institute Staff and published by . This book was released on 2009-12-31 with total page 24 pages. Available in PDF, EPUB and Kindle. Book excerpt: Cereals, Cereal products, Cereal food products, Food crops, Agricultural products, Food testing, Water content determination, Moisture measurement, Test equipment, Test specimens, Particle size distribution, Specimen preparation, Drying, Reproducibility, Precision
Book Synopsis Cereals and Cereal Products - Determination of Moisture Content (routine Method) by :
Download or read book Cereals and Cereal Products - Determination of Moisture Content (routine Method) written by and published by . This book was released on 1979 with total page 3 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Fusarium written by Tulin Askun and published by BoD – Books on Demand. This book was released on 2018-07-25 with total page 180 pages. Available in PDF, EPUB and Kindle. Book excerpt: Fusarium species are ubiquitous environmental fungi and can cause severe invasive infections in plants. They are crop pathogens, and consumption of such infected crops can cause diseases in humans and animals. Furthermore, they act as spoilage organisms in stored products, such as wheat, sorghum, rice, and corn (maize). Fusarium species are mycotoxin producers and contaminate food and grains. Therefore, their eradication and management have economic importance as they can cause enormous economic and agricultural production losses. Despite the fact that the genus Fusarium Link (1809) has been known for over 200 years, new scientific information is being revealed by rapid advancements and breakthrough findings of interdisciplinary studies. This book presents an introductory overview of an update to the scientific knowledge about Fusarium. It discusses various aspects of Fusarium, such as its genetic diversity, root rot incidence and severity, genetic resistance, molecular markers, mycotoxins, diseases caused by Fusarium, and their management and the biological control of these phytopathogens. Furthermore, it also elaborates upon new plant secondary metabolites that are effective against Fusarium and the molecular interaction between Fusarium and the plant.
Book Synopsis Current Strategies to Improve the Nutritional and Physical Quality of Baked Goods by : Mario Martinez Martinez
Download or read book Current Strategies to Improve the Nutritional and Physical Quality of Baked Goods written by Mario Martinez Martinez and published by MDPI. This book was released on 2020-03-18 with total page 164 pages. Available in PDF, EPUB and Kindle. Book excerpt: The lifestyle of humans is rapidly changing, and, correspondingly, their needs and the current and future megatrends of the food market. It is worth mentioning (1) the preference for natural, simple, and flexible diets that drive the further expansion of plant-focused formulations, (2) the focus on food sustainability (food waste reduction), and (3) the interest in healthy eating as the basis for good health. The hectic routine and rapid urbanization in developed and developing regions, respectively, have shifted consumer preferences toward bread and baked foods, which, interestingly, are often high in sugars and are categorized as having a high glycemic index. Therefore, it is of major importance to address the technological challenges of manufacturing baked goods with high physical and sensory quality that result in positive metabolic responses. This Special Issue seeks to provide fundamental understanding in this area and novel strategies to improve the nutritional properties of baked goods, including a decrease in starch bioaccessibility, sugar reduction, increase in fiber and/or protein content, and the improvement of phytochemical bioactivity. This Special Issue will also cover studies on the physical and sensory improvements of baked goods that may provide a mechanistic understanding to minimize the loss of quality after the incorporation of nutritional-improving ingredients, such as edible byproducts, proteins, or fibers. Last but not least, studies focused on the reduction of additives (clean label) or fat and on the use of sourdough to improve the sensory properties of baked goods will also be included.
Book Synopsis Integrated Computer Technologies in Mechanical Engineering - 2023 by : Mykola Nechyporuk
Download or read book Integrated Computer Technologies in Mechanical Engineering - 2023 written by Mykola Nechyporuk and published by Springer Nature. This book was released on with total page 641 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis Integrated Computer Technologies in Mechanical Engineering - 2021 by : Mykola Nechyporuk
Download or read book Integrated Computer Technologies in Mechanical Engineering - 2021 written by Mykola Nechyporuk and published by Springer Nature. This book was released on 2022-02-21 with total page 1078 pages. Available in PDF, EPUB and Kindle. Book excerpt: The International Scientific and Technical Conference “Integrated Computer Technologies in Mechanical Engineering” – Synergetic Engineering (ICTM) was established by National Aerospace University “Kharkiv Aviation Institute”. The Conference ICTM’2021 was held in Kharkiv, Ukraine, during October 28–29, 2021. During this conference, technical exchanges between the research community were carried out in the forms of keynote speeches, panel discussions, as well as special session. In addition, participants were treated to a series of receptions, which forge collaborations among fellow researchers. ICTM’2021 received 203 papers submissions from different countries. Target Groups ICTM was formed to bring together outstanding researchers and practitioners in the field of information technology in the design and manufacture of engines; creation of rocket space systems, aerospace engineering from all over the world to share their experience and expertise.
Book Synopsis AI, sensors and robotics in plant phenotyping and precision agriculture by : Yongliang Qiao
Download or read book AI, sensors and robotics in plant phenotyping and precision agriculture written by Yongliang Qiao and published by Frontiers Media SA. This book was released on 2022-12-27 with total page 367 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis Sensory Analysis. General Guidance for the Design of Test Rooms by : British Standards Institute Staff
Download or read book Sensory Analysis. General Guidance for the Design of Test Rooms written by British Standards Institute Staff and published by . This book was released on 2009-05-31 with total page 26 pages. Available in PDF, EPUB and Kindle. Book excerpt: Sensory analysis, Laboratories, Test laboratories, Rooms, Sensory analysis (food), Food testing, Design, Testing conditions
Download or read book Ice Cream written by H Douglas Goff and published by Springer Science & Business Media. This book was released on 2013-01-17 with total page 470 pages. Available in PDF, EPUB and Kindle. Book excerpt: Ice Cream, 7th Edition focuses on the science and technology of frozen dessert production and quality. It explores the entire scope of the ice cream and frozen dessert industry, from the chemical, physical, engineering and biological principles of the production process to the distribution of the finished product. It is intended for industry personnel from large to small scale processors and suppliers to the industry and for teachers and students in dairy or food science or related disciplines. While it is technical in scope, it also covers much practical knowledge useful to anyone with an interest in frozen dessert production. World-wide production and consumption data, global regulations and, as appropriate, both SI and US units are provided, so as to ensure its relevance to the global frozen dessert industry. This edition has been completely revised from the previous edition, updating technical information on ingredients and equipment and providing the latest research results. Two new chapters on ice cream structure and shelf-life have been added, and much material has been rearranged to improve its presentation. Outstanding in its breadth, depth and coherence, Ice Cream, 7th Edition continues its long tradition as the definitive and authoritative resource for ice cream and frozen dessert producers.
Book Synopsis Organic Agriculture and the Law by : Elisa Morgera
Download or read book Organic Agriculture and the Law written by Elisa Morgera and published by Fao. This book was released on 2012 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: "For the Development Law Service, FAO Legal Office."
Book Synopsis Instant Controlled Pressure Drop (D.I.C.) in Food Processing by : Tamara Allaf
Download or read book Instant Controlled Pressure Drop (D.I.C.) in Food Processing written by Tamara Allaf and published by Springer Science & Business Media. This book was released on 2013-10-24 with total page 191 pages. Available in PDF, EPUB and Kindle. Book excerpt: The use of Instant Controlled Pressure Drop (D.I.C.) in food processing operations is relatively new when compared with other conventional or innovative technologies. In addition to existing applications such as drying, texturing and decontamination, D.I.C. technology has been shown to be highly appropriate for an ever-growing number of uses and with a wide range of raw materials. Some examples are post-harvesting and drying of fruits and vegetables; cereal steaming; extraction of essential oils and active molecules, where D.I.C. may be combined with supercritical fluids, ultrasound or microwaves; and the hydrolysis of cellulose and the transesterification of lipids. This book presents a complete picture of current knowledge on the use of D.I.C. in food processing, preservation and extraction. It provides a comprehensive compilation, summarizing the fundamentals of D.I.C. technology, current developments, new research findings, safety precautions and environmental impacts. It will also contribute to widening the scope of D.I.C. technology through the inclusion of some much-needed examples of industrial applications. Each chapter of the book is complementary to the other chapters. They all are based on presentations of reputed international researchers and address the latest progress in the field. Professor Karim ALLAF heads a research team working on the intensification of eco-processes at La Rochelle University. He is a physicist and an expert in the thermodynamics of “instantaneity”. Dr. Tamara ALLAF is the R&D manager of ABCAR-DIC Process Company. A chemical engineer, she obtained her Ph.D. in innovative extraction processes.
Book Synopsis Fusarium Toxins in Cereals by : G. S. Eriksen
Download or read book Fusarium Toxins in Cereals written by G. S. Eriksen and published by Nordic Council of Ministers. This book was released on 1998 with total page 152 pages. Available in PDF, EPUB and Kindle. Book excerpt: The main object in this work was to make a risk assessment of some selected fusarium toxins. A review of the available toxicological data of the selected toxins have been made and temporary tolerable daily intakes (tTDIs) have been established. The risk assessments presented include estimations of the dietary intakes in the Nordic countries. Short reviews on fusarenon-X, fusarin C, diacetoxyscirpenol (DAS) and moniliformin were also made. The report also contains a brief introduction to the classification of Fusarium and toxin production by the fungi as well as a review of chemicals analytic methods for determination of the different toxins.
Book Synopsis Fusarium Mycotoxins by : Anne E. Desjardins
Download or read book Fusarium Mycotoxins written by Anne E. Desjardins and published by American Phytopathological Society. This book was released on 2006 with total page 280 pages. Available in PDF, EPUB and Kindle. Book excerpt: Also included is a thorough review of the molecular genetics of both trichothecene and fumonisin biosynthesis, presenting more than 15 years of molecular biological research in an accessible form. Part one then reviews the natural occurrence and toxicity of agriculturally important mycotoxins, with historical case studies of suspected mycotoxicoses in humans and animals. These chapters also contain updates on the molecular genetics of additional mycotoxins and the importance of mycotoxins in plant diseases. This useful reference presents concise descriptions of mycotoxin-producing Fusarium species, as defined by the most recent concepts of fungal species biology and evolution. Each species' report includes a risk assessment based on its mycotoxin profile, occurrence in food and feed crops, and association with human and animal mycotoxicoses. Data on species distribution, mycotoxin profiles, and animal toxicity facilitate risk assessment for food and feed safety.
Book Synopsis The Interaction of Food Industry and Environment by : Charis M. Galanakis
Download or read book The Interaction of Food Industry and Environment written by Charis M. Galanakis and published by Academic Press. This book was released on 2020-01-22 with total page 448 pages. Available in PDF, EPUB and Kindle. Book excerpt: The Interaction of Food Industry and Environment addresses all levels of interaction, paying particular attention to avenues for responsible operational excellence in food production and processing. Written at a scientific level, this book explores many topics relating to the food industry and environment, including environmental management systems, environmental performance evaluation, the correlation between food industry, sustainable diets and environment, environmental regulation on the profitability of sustainable water use in the food industry, lifecycle assessment, green supply chain network design and sustainability, the valorization of food processing waste via biorefineries, food-energy-environment trilemma, wastewater treatment, and much more. Readers will also find valuable information on energy production from food processing waste, packaging and food sustainability, the concept of virtual water in the food industry, water reconditioning and reuse in the food industry, and control of odors in the food industry. This book is a welcomed resource for food scientists and technologists, environmentalists, food and environmental engineers and academics. Addresses the interaction between the food industry and environment at all levels Focuses on the past decade’s advances in the field Provides a guide to optimize the current food industry’s performance Serves as a resource for anyone dealing with food and environmental science and technology Includes coverage of a variety of topics, including performance indicators, the correlation between the food industry, sustainable diets and the environment, environmental regulations, lifecycle assessments, green supply chain networks, and more
Book Synopsis Principles and Practices of Rice Production by : Surajit K. De Datta
Download or read book Principles and Practices of Rice Production written by Surajit K. De Datta and published by Int. Rice Res. Inst.. This book was released on 1981 with total page 642 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis Indigenous Fermented Foods of South Asia by : V.K. Joshi
Download or read book Indigenous Fermented Foods of South Asia written by V.K. Joshi and published by CRC Press. This book was released on 2016-01-05 with total page 916 pages. Available in PDF, EPUB and Kindle. Book excerpt: Indigenous Fermented Foods of South Asia covers the foods of India, Pakistan, Bangladesh, Sri Lanka, Nepal, Bhutan, Maldives, and Afghanistan. For each type of food, its microbiology, biochemistry, biotechnology, quality, and nutritional value is covered in depth.The book discusses numerous topics including various types of fermented foods, their o
