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Author : Ruth Addie Camp
Publisher :
ISBN 13 :
Total Pages : pages
Book Rating : 4.:/5 (436 download)
Download or read book Chemical Changes Occurring in Carrots and Wax Beans During Cooking written by Ruth Addie Camp and published by . This book was released on 1935 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt:
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Publisher : Elsevier
ISBN 13 : 0323139779
Total Pages : 982 pages
Book Rating : 4.3/5 (231 download)
Download or read book Carotenoids as Colorants and Vitamin A Precursors written by and published by Elsevier. This book was released on 2012-12-02 with total page 982 pages. Available in PDF, EPUB and Kindle. Book excerpt: Carotenoids as Colorants and Vitamin A Precursors: Technological and Nutritional Applications presents the application of carotenoids to food and to the feed of animals, poultry, fish, and birds. This book discusses the use of carotenoids in medicine, in the coloring of cosmetic and pharmaceutical products, and their unique role as photoconductors. Organized into 10 chapters, this book begins with an overview of the growing preference for natural-type colors in countries around the world. This text then examines the potential level of use of various carotenoids in a variety of foods. Other chapters consider the types of carotenoids that are added to the diet of aquatic animals, which should be selected according to the species because of varying biosynthetic capabilities and expected final pigment content. This book discusses as well the mechanisms that control the assimilation and absorption of some carotenoids. The final chapter deals with determination of vitamin A value. This book is a valuable resource for industrial chemists and aquaculturists.
Author : Jeff Potter
Publisher : "O'Reilly Media, Inc."
ISBN 13 : 1449396038
Total Pages : 433 pages
Book Rating : 4.4/5 (493 download)
Download or read book Cooking for Geeks written by Jeff Potter and published by "O'Reilly Media, Inc.". This book was released on 2010-07-20 with total page 433 pages. Available in PDF, EPUB and Kindle. Book excerpt: Presents recipes ranging in difficulty with the science and technology-minded cook in mind, providing the science behind cooking, the physiology of taste, and the techniques of molecular gastronomy.
Author : Da-Wen Sun
Publisher : CRC Press
ISBN 13 : 1439836051
Total Pages : 912 pages
Book Rating : 4.4/5 (398 download)
Download or read book Handbook of Frozen Food Processing and Packaging written by Da-Wen Sun and published by CRC Press. This book was released on 2016-04-19 with total page 912 pages. Available in PDF, EPUB and Kindle. Book excerpt: Consumer demand for a year-round supply of seasonal produce and ready-made meals remains the driving force behind innovation in frozen food technology. Now in its second edition, Handbook of Frozen Food Processing and Packaging explores the art and science of frozen foods and assembles essential data and references relied upon by scientists in univ
Author : Jan Velisek
Publisher : John Wiley & Sons
ISBN 13 : 1119537657
Total Pages : 1200 pages
Book Rating : 4.1/5 (195 download)
Download or read book The Chemistry of Food written by Jan Velisek and published by John Wiley & Sons. This book was released on 2020-07-21 with total page 1200 pages. Available in PDF, EPUB and Kindle. Book excerpt: Wiley's landmark food chemistry textbook that provides an all-in-one reference book, revised and updated The revised second edition of The Chemistry of Food provides a comprehensive overview of important compounds constituting of food and raw materials for food production. The authors highlight food’s structural features, chemical reactions, organoleptic properties, nutritional, and toxicological importance. The updated second edition reflects the thousands of new scientific papers concerning food chemistry and related disciplines that have been published since 2012. Recent discoveries deal with existing as well as new food constituents, their origin, reactivity, degradation, reactions with other compounds, organoleptic, biological, and other important properties. The second edition extends and supplements the current knowledge and presents new facts about chemistry, legislation, nutrition, and food safety. The main chapters of the book explore the chemical structure of substances and subchapters examine the properties or uses. This important resource: • Offers in a single volume an updated text dealing with food chemistry • Contains complete and fully up-to-date information on food chemistry, from structural features to applications • Features several visual aids including reaction schemes, diagrams and tables, and nearly 2,000 chemical structures • Written by internationally recognized authors on food chemistry Written for upper-level students, lecturers, researchers and the food industry, the revised second edition of The Chemistry of Food is a quick reference for almost anything food-related as pertains to its chemical properties and applications.
Author : Sarah Britton
Publisher : Clarkson Potter
ISBN 13 : 0804185395
Total Pages : 585 pages
Book Rating : 4.8/5 (41 download)
Download or read book My New Roots written by Sarah Britton and published by Clarkson Potter. This book was released on 2015-03-31 with total page 585 pages. Available in PDF, EPUB and Kindle. Book excerpt: At long last, Sarah Britton, called the “queen bee of the health blogs” by Bon Appétit, reveals 100 gorgeous, all-new plant-based recipes in her debut cookbook, inspired by her wildly popular blog. Every month, half a million readers—vegetarians, vegans, paleo followers, and gluten-free gourmets alike—flock to Sarah’s adaptable and accessible recipes that make powerfully healthy ingredients simply irresistible. My New Roots is the ultimate guide to revitalizing one’s health and palate, one delicious recipe at a time: no fad diets or gimmicks here. Whether readers are newcomers to natural foods or are already devotees, they will discover how easy it is to eat healthfully and happily when whole foods and plants are at the center of every plate.
Author : Negi Jagmohan
Publisher : S. Chand Publishing
ISBN 13 : 812194029X
Total Pages : 480 pages
Book Rating : 4.1/5 (219 download)
Download or read book Fundamentals of Culinary Art (Theory and Practice of Cooking) written by Negi Jagmohan and published by S. Chand Publishing. This book was released on 2013-12 with total page 480 pages. Available in PDF, EPUB and Kindle. Book excerpt: Part-I: Introduction Part-Ii: Food Preparation Part-Iii: Techniques Of Cooking Food Part-Iv: Food Production
Author :
Publisher :
ISBN 13 :
Total Pages : 626 pages
Book Rating : 4.:/5 (334 download)
Download or read book The Farmer and Farm, Stock and Home written by and published by . This book was released on 1933 with total page 626 pages. Available in PDF, EPUB and Kindle. Book excerpt:
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ISBN 13 :
Total Pages : 458 pages
Book Rating : 4.E/5 ( download)
Download or read book Better Fruit written by and published by . This book was released on 1931 with total page 458 pages. Available in PDF, EPUB and Kindle. Book excerpt:
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Publisher :
ISBN 13 :
Total Pages : 827 pages
Book Rating : 4.3/5 (91 download)
Download or read book Harper's Bazaar written by and published by . This book was released on 1913 with total page 827 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author :
Publisher :
ISBN 13 :
Total Pages : 380 pages
Book Rating : 4.3/5 (91 download)
Download or read book British Chemical and Physiological Abstracts written by and published by . This book was released on 1952 with total page 380 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Hanna Staroszczyk
Publisher : CRC Press
ISBN 13 : 1000864545
Total Pages : 561 pages
Book Rating : 4.0/5 (8 download)
Download or read book Chemical and Functional Properties of Food Components written by Hanna Staroszczyk and published by CRC Press. This book was released on 2023-05-22 with total page 561 pages. Available in PDF, EPUB and Kindle. Book excerpt: Over three editions, this book described the contents of food raw materials and products, the chemistry/biochemistry of food components, as well as the changes occurring during post-harvest storage and processing affecting the quality of foods. The fourth edition of Chemical and Functional Properties of Food Components discusses the role of chemical compounds in the structure of raw materials and the formation of different attributes of food quality, including nutritional value, safety, and sensory properties. This new edition contains four new chapters: “Non-Protein Nitrogenous Compounds”; “Prooxidants and Antioxidants in Food”; “Non-Nutritive Bioactive Compounds in Food of Plant Origin”; and “Analytical Methods Used for Assessing the Quality of Food Products.” These chapters have been included because new research results have brought increasing knowledge on the effect of non-protein nitrogenous compounds, especially bioactive peptides, nucleic acids, and biogenic amines on the biological properties of foods; the role of natural and added prooxidants and antioxidants in the processing and biological impact of foods; numerous beneficial and harmful effects of bioactive components of plant foods; and new systems for control of food composition and the safety of foods. Features: • Stresses the effect of the chemical/biochemical reactions on the selection of optimum parameters of food processing without presenting details of the technological processes • Describes naturally occurring elements and compounds as well as those generated during food handling in view of health hazards they may bring to consumers • Discusses the risks and benefits of reactions occurring during food handling The knowledge of the chemistry and biochemistry of the components and their interactions presented in this book aids food scientists in making the right decisions for controlling the rate of beneficial and undesirable reactions, selecting optimal storage and processing parameters, as well as the best use of food raw materials.
Author : George Frederick Shrady
Publisher :
ISBN 13 :
Total Pages : 1250 pages
Book Rating : 4.3/5 (91 download)
Download or read book Medical Record written by George Frederick Shrady and published by . This book was released on 1917 with total page 1250 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Hans-Dieter Belitz
Publisher : Springer
ISBN 13 :
Total Pages : 820 pages
Book Rating : 4.:/5 ( download)
Download or read book Food Chemistry written by Hans-Dieter Belitz and published by Springer. This book was released on 1987 with total page 820 pages. Available in PDF, EPUB and Kindle. Book excerpt: Genocide Studies is one of the fastest-growing fields in the social sciences, attracting students from a wide range of disciplines (including history, sociology, political science, philosophy, law, anthropology, and cultural studies). The Historiography of Genocide is the first book to offer an overview of the discipline as a whole. In original essays specially commissioned for this book, leading scholars in their fields offer indispensable analyses of complex themes, approaches and explanations, drawn from literatures that, for linguistic and other reasons, are often obscure or inaccessible. Tracing the emergence of genocide studies, analyzing its central concepts, methods and research themes, and providing detailed guides to the rich and varied historiographies of many cases of genocide, this book is an invaluable guide to the literature.
Author :
Publisher :
ISBN 13 :
Total Pages : 1240 pages
Book Rating : 4.3/5 (243 download)
Download or read book Bibliography of Agriculture written by and published by . This book was released on 1972 with total page 1240 pages. Available in PDF, EPUB and Kindle. Book excerpt:
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Publisher :
ISBN 13 :
Total Pages : 612 pages
Book Rating : 4.3/5 (91 download)
Download or read book The American Food Journal written by and published by . This book was released on 1924 with total page 612 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author :
Publisher :
ISBN 13 :
Total Pages : 1260 pages
Book Rating : 4.:/5 (31 download)
Download or read book Cumulated Index Medicus written by and published by . This book was released on 1971 with total page 1260 pages. Available in PDF, EPUB and Kindle. Book excerpt:
