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Author : Foud Barakat Sioud
Publisher :
ISBN 13 :
Total Pages : 194 pages
Book Rating : 4.:/5 (29 download)
Download or read book Chemical Changes in Aseptically Canned Pear Puree written by Foud Barakat Sioud and published by . This book was released on 1964 with total page 194 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author :
Publisher :
ISBN 13 :
Total Pages : 862 pages
Book Rating : 4.3/5 (91 download)
Download or read book Food Technology written by and published by . This book was released on 1966 with total page 862 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Bomo Wikan Tyoso Kanujoso
Publisher :
ISBN 13 :
Total Pages : 204 pages
Book Rating : 4.:/5 (28 download)
Download or read book Several Factors Influencing Chemical Constituents of Canned Clingstone Peaches written by Bomo Wikan Tyoso Kanujoso and published by . This book was released on 1966 with total page 204 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Patricio Javier Seelenberger
Publisher :
ISBN 13 :
Total Pages : 104 pages
Book Rating : 4.:/5 (29 download)
Download or read book Effect of Post-canning Storage Temperature on Browning in Canned Cling Peaches written by Patricio Javier Seelenberger and published by . This book was released on 1969 with total page 104 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : University of California, Davis
Publisher :
ISBN 13 :
Total Pages : 176 pages
Book Rating : 4.:/5 (311 download)
Download or read book Commencement written by University of California, Davis and published by . This book was released on 1961 with total page 176 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Nirmal K. Sinha
Publisher : John Wiley & Sons
ISBN 13 : 1118352637
Total Pages : 724 pages
Book Rating : 4.1/5 (183 download)
Download or read book Handbook of Fruits and Fruit Processing written by Nirmal K. Sinha and published by John Wiley & Sons. This book was released on 2012-06-20 with total page 724 pages. Available in PDF, EPUB and Kindle. Book excerpt: HANDBOOK OF FRUITS AND FRUIT PROCESSING SECOND EDITION Fruits are botanically diverse, perishable, seasonal, and predominantly regional in production. They come in many varieties, shapes, sizes, colors, flavors, and textures and are an important part of a healthy diet and the global economy. Besides vitamins, minerals, fibers, and other nutrients, fruits contain phenolic compounds that have pharmacological potential. Consumed as a part of a regular diet, these naturally occurring plant constituents are believed to provide a wide range of physiological benefits through their antioxidant, anti-allergic, anti-carcinogenic, and anti-inflammatory properties. Handbook of Fruits and Fruit Processing distils the latest developments and research efforts in this field that are aimed at improving production methods, post-harvest storage and processing, safety, quality, and developing new processes and products. This revised and updated second edition expands and improves upon the coverage of the original book. Some highlights include chapters on the physiology and classification of fruits, horticultural biochemistry, microbiology and food safety (including HACCP, safety and the regulation of fruits in the global market), sensory and flavor characteristics, nutrition, naturally present bioactive phenolics, postharvest physiology, storage, transportation, and packaging, processing, and preservation technologies. Information on the major fruits includes tropical and super fruits, frozen fruits, canned fruit, jelly, jam and preserves, fruit juices, dried fruits, and wines. The 35 chapters are organized into five parts: Part I: Fruit physiology, biochemistry, microbiology, nutrition, and health Part II: Postharvest handling and preservation of fruits Part III: Product manufacturing and packaging Part IV: Processing plant, waste management, safety, and regulations Part V: Production, quality, and processing aspects of major fruits and fruit products Every chapter has been contributed by professionals from around the globe representing academia, government institutions, and industry. The book is designed to be a valuable source and reference for scientists, product developers, students, and all professionals with an interest in this field.
Author : University of California (System). Institute of Library Research
Publisher :
ISBN 13 :
Total Pages : 876 pages
Book Rating : 4.F/5 ( download)
Download or read book University of California Union Catalog of Monographs Cataloged by the Nine Campuses from 1963 Through 1967: Subjects written by University of California (System). Institute of Library Research and published by . This book was released on 1972 with total page 876 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : University of California (System). Institute of Library Research
Publisher :
ISBN 13 :
Total Pages : 876 pages
Book Rating : 4.F/5 ( download)
Download or read book University of California Union Catalog of Monographs Cataloged by the Nine Campuses from 1963 Through 1967: Authors & titles written by University of California (System). Institute of Library Research and published by . This book was released on 1972 with total page 876 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author :
Publisher :
ISBN 13 :
Total Pages : 654 pages
Book Rating : 4.E/5 ( download)
Download or read book Egyptian Journal of Food Science written by and published by . This book was released on 1982 with total page 654 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author :
Publisher :
ISBN 13 :
Total Pages : 748 pages
Book Rating : 4.3/5 (91 download)
Download or read book Food Manufacture written by and published by . This book was released on 1969 with total page 748 pages. Available in PDF, EPUB and Kindle. Book excerpt: Includes sections: "Recent patents"; Industrial news, May 1934- ; "Book Reviews", Dec 1937- .
Author : Senate Commission on Food Safety SKLM
Publisher : John Wiley & Sons
ISBN 13 : 3527611509
Total Pages : 294 pages
Book Rating : 4.5/5 (276 download)
Download or read book Thermal Processing of Food written by Senate Commission on Food Safety SKLM and published by John Wiley & Sons. This book was released on 2007-09-24 with total page 294 pages. Available in PDF, EPUB and Kindle. Book excerpt: This is the latest and most authoritative documentation of current scientific knowledge regarding the health effects of thermal food processing. Authors from all over Europe and the USA provide an international perspective, weighing up the risks and benefits. In addition, the contributors outline those areas where further research is necessary.
Author : Hosahalli S. Ramaswamy
Publisher : CRC Press
ISBN 13 : 1420071084
Total Pages : 532 pages
Book Rating : 4.4/5 (2 download)
Download or read book Ohmic Heating in Food Processing written by Hosahalli S. Ramaswamy and published by CRC Press. This book was released on 2014-02-14 with total page 532 pages. Available in PDF, EPUB and Kindle. Book excerpt: Ohmic heating provides rapid and uniform heating, resulting in less thermal damage than conventional heating and allowing manufacturers to obtain high-quality products with minimum sensorial, nutritional, and structural changes. Ohmic Heating in Food Processing covers several aspects of Ohmic heating: science and engineering, chemistry and physics, biochemistry and nutrition, quality and safety, and development and technology, both basic and applied. It describes the importance of Ohmic technology and how to implement it in practice, addressing basic theory, principles, and applications. Divided into nine sections, this volume covers the basics of Ohmic heating, including a historic overview and fundamental principles; electrical conductivity, its importance, factors that influence it, and data modeling; biological effects of electricity on foods and food components, including microorganisms, enzymes, proteins, carbohydrates, and fats; and Ohmic heating behavior and design parameters. The book also deals with issues in Ohmic heating equipment, Ohmic heating modeling issues, and process validation issues. The authors discuss various applications of Ohmic heating applied to different classes of foods, such as muscle foods (meat, poultry, and fish), dairy products, fruits, and vegetables. They also examine commercially successful applications of food products processed by Ohmic heating and considers applications of Ohmic heating where preservation is not the main focus, for example, blanching, Ohmic thawing, and the potential for Ohmic heating for long-duration space missions.
Author : Y. H. Hui
Publisher : John Wiley & Sons
ISBN 13 : 0470276347
Total Pages : 786 pages
Book Rating : 4.4/5 (72 download)
Download or read book Food Biochemistry and Food Processing written by Y. H. Hui and published by John Wiley & Sons. This book was released on 2008-02-15 with total page 786 pages. Available in PDF, EPUB and Kindle. Book excerpt: The biochemistry of food is the foundation on which the research and development advances in food biotechnology are built. In Food Biochemistry and Food Processing, lead editor Y.H. Hui has assembled over fifty acclaimed academicians and industry professionals to create this indispensable reference and text on food biochemistry and the ever-increasing development in the biotechnology of food processing. While biochemistry may be covered in a chapter or two in standard reference books on the chemistry, enzymes, or fermentation of food, and may be addressed in greater depth by commodity-specific texts (e.g., the biotechnology of meat, seafood, or cereal), books on the general coverage of food biochemistry are not so common. Food Biochemistry and Food Processing effectively fills this void. Beginning with sections on the essential principles of food biochemistry, enzymology and food processing, the book then takes the reader on commodity-by-commodity discussions of biochemistry of raw materials and product processing. Later sections address the biochemistry and processing aspects of food fermentation, microbiology, and food safety. As an invaluable reference tool or as a state-of-the-industry text, Food Biochemistry and Food Processing fully develops and explains the biochemical aspects of food processing for scientist and student alike.
Author : Laszlo Somogyi
Publisher : CRC Press
ISBN 13 : 9781566763837
Total Pages : 576 pages
Book Rating : 4.7/5 (638 download)
Download or read book Processing Fruits written by Laszlo Somogyi and published by CRC Press. This book was released on 1996-05-31 with total page 576 pages. Available in PDF, EPUB and Kindle. Book excerpt: This Publication presents information about the latest developments in fruit processing. Volume 2 covers the important processed fruit and nut commodities and discusses the process technologies applied to them. The reader will find representative examples for each major fruit category, including: pome fruits, drupe fruits, grapes and other berries, citrus and other tropical and subtropical fruits, oil fruits, and nuts. The global character of the fruit industry is confirmed by the participation of contributing authors from six countries; each of the authors has first-hand academic research, or industrial experience related to their topics. We have made a concerted effort to provide the reader with comprehensive and current information on a wide variety of fruits and processes.
Author : Jasper Woodroof
Publisher : Springer Science & Business Media
ISBN 13 : 9401173850
Total Pages : 680 pages
Book Rating : 4.4/5 (11 download)
Download or read book Commercial Fruit Processing written by Jasper Woodroof and published by Springer Science & Business Media. This book was released on 2012-12-06 with total page 680 pages. Available in PDF, EPUB and Kindle. Book excerpt: • use of fewer additives containing sodium, spices, artificial colors and flavors, and "energy" • continued use of fruits in cereals, salads, cakes, pies, and other com binations, as a source of minerals, vitamins, fiber, and natural flavors and colors An important recent innovation is low-moisture processing, in which fruit, with no added sugar, preservative, or carrier, is converted into convenient dehydrated forms. Development of this technology has been stimulated by high transportation rates, improvements in technology, and revolutionary new packages. In addition to raisins, prunes, and dehy drated apples, pears, peaches, and apricots, bananas are available in flakes, slices, and granules; pineapple and other tropical fruits also are available in new forms. Another low-moisture product is apple fiber sol ids, consisting of cell wall material (cellulose, hemicellulose, lignin, and pectin) and apple sugars. Low-moisture forms of other fruits are becom mg more common. Commercial Fruit Processing is a companion volume to Commercial Vegetable Processing, also edited by B. S. Luh and J. G. Woodroof; both are being updated and revised simultaneously. Grateful acknowledgments and thanks go to contributors who wrote in their own area of expertise on commercial fruit processing. Credit also goes to more than a dozen commercial companies and individuals who supplied photographs, charts, tables, and data from commercial opera tions. Thanks also to Ann Autry who typed, corrected, and edited the manu script; and to Naomi C. Woodroof, my wife, for assisting in research.
Author :
Publisher :
ISBN 13 :
Total Pages : 1190 pages
Book Rating : 4.3/5 (91 download)
Download or read book Biological & Agricultural Index written by and published by . This book was released on 1968 with total page 1190 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author :
Publisher :
ISBN 13 :
Total Pages : 1276 pages
Book Rating : 4.:/5 (31 download)
Download or read book Bibliography of Agriculture written by and published by . This book was released on 1978 with total page 1276 pages. Available in PDF, EPUB and Kindle. Book excerpt:
