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Encyclopaedia Of Food Drying Science And Technology
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Book Synopsis Food Drying Science and Technology by : Yiu H. Hui
Download or read book Food Drying Science and Technology written by Yiu H. Hui and published by DEStech Publications, Inc. This book was released on 2008 with total page 809 pages. Available in PDF, EPUB and Kindle. Book excerpt: A guide to the major food drying techniques and equipment. It features technologies for meats, fruits, vegetables, and seafood. It covers microbial issues and safety. It includes designs for drying systems and manufacturing lines, and information on microbial safety, preservation, and packaging.
Download or read book Encyclopedia of Food Safety written by and published by Academic Press. This book was released on 2013-12-12 with total page 2356 pages. Available in PDF, EPUB and Kindle. Book excerpt: With the world’s growing population, the provision of a safe, nutritious and wholesome food supply for all has become a major challenge. To achieve this, effective risk management based on sound science and unbiased information is required by all stakeholders, including the food industry, governments and consumers themselves. In addition, the globalization of the food supply requires the harmonization of policies and standards based on a common understanding of food safety among authorities in countries around the world. With some 280 chapters, the Encyclopedia of Food Safety provides unbiased and concise overviews which form in total a comprehensive coverage of a broad range of food safety topics, which may be grouped under the following general categories: History and basic sciences that support food safety; Foodborne diseases, including surveillance and investigation; Foodborne hazards, including microbiological and chemical agents; Substances added to food, both directly and indirectly; Food technologies, including the latest developments; Food commodities, including their potential hazards and controls; Food safety management systems, including their elements and the roles of stakeholders. The Encyclopedia provides a platform for experts from the field of food safety and related fields, such as nutrition, food science and technology and environment to share and learn from state-of-the art expertise with the rest of the food safety community. Assembled with the objective of facilitating the work of those working in the field of food safety and related fields, such as nutrition, food science and technology and environment - this work covers the entire spectrum of food safety topics into one comprehensive reference work The Editors have made every effort to ensure that this work meets strict quality and pedagogical thresholds such as: contributions by the foremost authorities in their fields; unbiased and concise overviews on a multitude of food safety subjects; references for further information, and specialized and general definitions for food safety terminology In maintaining confidence in the safety of the food supply, sound scientific information is key to effectively and efficiently assessing, managing and communicating on food safety risks. Yet, professionals and other specialists working in this multidisciplinary field are finding it increasingly difficult to keep up with developments outside their immediate areas of expertise. This single source of concise, reliable and authoritative information on food safety has, more than ever, become a necessity
Book Synopsis Food Processing Handbook by : James G. Brennan
Download or read book Food Processing Handbook written by James G. Brennan and published by John Wiley & Sons. This book was released on 2012-05-07 with total page 829 pages. Available in PDF, EPUB and Kindle. Book excerpt: The second edition of the Food Processing Handbook presents a comprehensive review of technologies, procedures and innovations in food processing, stressing topics vital to the food industry today and pinpointing the trends in future research and development. Focusing on the technology involved, this handbook describes the principles and the equipment used as well as the changes - physical, chemical, microbiological and organoleptic - that occur during food preservation. In so doing, the text covers in detail such techniques as post-harvest handling, thermal processing, evaporation and dehydration, freezing, irradiation, high-pressure processing, emerging technologies and packaging. Separation and conversion operations widely used in the food industry are also covered as are the processes of baking, extrusion and frying. In addition, it addresses current concerns about the safety of processed foods (including HACCP systems, traceability and hygienic design of plant) and control of food processes, as well as the impact of processing on the environment, water and waste treatment, lean manufacturing and the roles of nanotechnology and fermentation in food processing. This two-volume set is a must-have for scientists and engineers involved in food manufacture, research and development in both industry and academia, as well as students of food-related topics at undergraduate and postgraduate levels. From Reviews on the First Edition: "This work should become a standard text for students of food technology, and is worthy of a place on the bookshelf of anybody involved in the production of foods." Journal of Dairy Technology, August 2008 "This work will serve well as an excellent course resource or reference as it has well-written explanations for those new to the field and detailed equations for those needing greater depth." CHOICE, September 2006
Book Synopsis Handbook of Food Science, Technology, and Engineering by : Yiu H. Hui
Download or read book Handbook of Food Science, Technology, and Engineering written by Yiu H. Hui and published by CRC Press. This book was released on 2006 with total page 698 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis Encyclopaedia of the History of Science, Technology, and Medicine in Non-Western Cultures by : Helaine Selin
Download or read book Encyclopaedia of the History of Science, Technology, and Medicine in Non-Western Cultures written by Helaine Selin and published by Springer Science & Business Media. This book was released on 2008-03-12 with total page 2428 pages. Available in PDF, EPUB and Kindle. Book excerpt: Here, at last, is the massively updated and augmented second edition of this landmark encyclopedia. It contains approximately 1000 entries dealing in depth with the history of the scientific, technological and medical accomplishments of cultures outside of the United States and Europe. The entries consist of fully updated articles together with hundreds of entirely new topics. This unique reference work includes intercultural articles on broad topics such as mathematics and astronomy as well as thoughtful philosophical articles on concepts and ideas related to the study of non-Western Science, such as rationality, objectivity, and method. You’ll also find material on religion and science, East and West, and magic and science.
Book Synopsis Encyclopedia of Food Science and Technology by : Yiu H. Hui
Download or read book Encyclopedia of Food Science and Technology written by Yiu H. Hui and published by . This book was released on 1992 with total page 696 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis Encyclopedia of Agricultural, Food, and Biological Engineering by : Dennis R. Heldman
Download or read book Encyclopedia of Agricultural, Food, and Biological Engineering written by Dennis R. Heldman and published by CRC Press. This book was released on 2010-10-21 with total page 2001 pages. Available in PDF, EPUB and Kindle. Book excerpt: Examining the role of engineering in delivery of quality consumer products, this expansive resource covers the development and design of procedures, equipment, and systems utilized in the production and conversion of raw materials into food and nonfood consumer goods. With nearly 2000 photographs, figures, tables, and equations including 128 color figures the book emphasizes and illustrates the various engineering processes associated with the production of materials with agricultural origin. With contributions from more than 350 experts and featuring more than 200 entries and 3600 references, this is the largest and most comprehensive guide on raw production technology.
Book Synopsis McGraw-Hill Encyclopedia of Science & Technology by :
Download or read book McGraw-Hill Encyclopedia of Science & Technology written by and published by . This book was released on 1992 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis Science and Technology Encyclopedia by :
Download or read book Science and Technology Encyclopedia written by and published by University of Chicago Press. This book was released on 2000-09 with total page 580 pages. Available in PDF, EPUB and Kindle. Book excerpt: Up-to-date, concise, and easy to use, the Science and Technology Encyclopedia is a reliable resource for a wide general readership-from high school students to undergraduates to all those with an interest in the comprehensive array of scientific fields it covers. It includes: *More than 6,500 authoritative A-Z entries covering earth and life sciences (including natural history, physics, chemistry, medicine, information technology, and other disciplines) *Biographical entries for more than 850 famous scientists, detailing their careers and achievements *Over 20,000 cross-references *More than 250 detailed illustrations, including schematic diagrams, representational natural history artwork, and technical cutaway diagrams
Book Synopsis Wiley Encyclopedia of Food Science and Technology by : Frederick J. Francis
Download or read book Wiley Encyclopedia of Food Science and Technology written by Frederick J. Francis and published by Wiley-Interscience. This book was released on 2000 with total page 696 pages. Available in PDF, EPUB and Kindle. Book excerpt: Annotation Now in a thoroughly-updated and expanded second edition, Wiley Encyclopedia of Food Science and Technology covers fundamental concepts and practical requirements in food science, as well as cutting-edge technological and industry information. The encyclopedia features A-to-Z coverage of all aspects of food science, including: the properties, analysis, and processing of foods; genetic engineering of new food products; and nutrition. In addition, nontechnical information is included, such as descriptions of selected scientific institutions, and research and development in government agencies. Like the first edition, this Second Edition will become the standard reference for food scientists, bioengineers, and biotechnologists. From reviews of the first edition: " ... fills a definite need in the food science and technology literature ... I have little doubt that this encyclopedia will become one of the classic works in this ever-growing subject."--Food and Chemistry
Book Synopsis Food Engineering by : Sanjaya K. Dash
Download or read book Food Engineering written by Sanjaya K. Dash and published by CRC Press. This book was released on 2023-09-29 with total page 550 pages. Available in PDF, EPUB and Kindle. Book excerpt: Students entering the food processing stream need to acquire knowledge of concepts and analytical skills together with the knowledge of their applications. Food Engineering: Principles and Practices explains the different unit operations in food processing with an emphasis on the principles of food engineering as well as the different types of equipment used for the purpose. An approach in which propounding concepts and theory is immediately followed by numerical examples makes this book unique among food engineering textbooks. The examples, which are thoroughly explicated, have been taken, in general, from different competitive examinations and have been selected with practical applications for a better appreciation and understanding by the students. In the case of equipment, the constructional and operational features are discussed along with the specialty features of these types of equipment for better understanding their applications. Key Features: Merges a presentation of food engineering fundamentals with a discussion of unit operations and food processing equipment; Reviews concepts comprehensively with suitable illustrations and problems; Provides an adequate number of examples with different levels of difficulty to give ample practice to students; Explains equipment units in three broad subheadings: construction and operation, salient features, and applications This book is written as a textbook for students of food processing and food technology. Therefore, the book is meant for undergraduate and graduate students pursuing food processing and food technology courses. It also serves as a reference book for shop floor professionals and food processing consultants.
Book Synopsis McGraw-Hill Encyclopedia of Science and Technology by :
Download or read book McGraw-Hill Encyclopedia of Science and Technology written by and published by . This book was released on 1971 with total page 662 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis Encyclopedia of Meat Sciences by : Carrick Devine
Download or read book Encyclopedia of Meat Sciences written by Carrick Devine and published by Elsevier. This book was released on 2014-07-22 with total page 1697 pages. Available in PDF, EPUB and Kindle. Book excerpt: The Encyclopedia of Meat Sciences, Second Edition, Three Volume Set prepared by an international team of experts, is a reference work that covers all important aspects of meat science from stable to table. Its topics range from muscle physiology, biochemistry (including post mortem biochemistry), and processing procedures to the processes of tenderization and flavor development, various processed meat products, animal production, microbiology and food safety, and carcass composition. It also considers animal welfare, animal genetics, genomics, consumer issues, ethnic meat products, nutrition, the history of each species, cooking procedures, human health and nutrition, and waste management. Fully up-to-date, this important reference work provides an invaluable source of information for both researchers and professional food scientists. It appeals to all those wanting a one-stop guide to the meat sciences. More than 200 articles covering all areas of meat sciences Substantially revised and updated since the previous edition was published in 2004 Full color throughout
Book Synopsis Food Process Engineering and Technology by : Zeki Berk
Download or read book Food Process Engineering and Technology written by Zeki Berk and published by Academic Press. This book was released on 2013-06-08 with total page 721 pages. Available in PDF, EPUB and Kindle. Book excerpt: The past 30 years have seen the establishment of food engineering both as an academic discipline and as a profession. Combining scientific depth with practical usefulness, this book serves as a tool for graduate students as well as practicing food engineers, technologists and researchers looking for the latest information on transformation and preservation processes as well as process control and plant hygiene topics. - Strong emphasis on the relationship between engineering and product quality/safety - Links theory and practice - Considers topics in light of factors such as cost and environmental issues
Book Synopsis Encyclopaedia of the History of Science, Technology, and Medicine in Non-Westen Cultures by : Helaine Selin
Download or read book Encyclopaedia of the History of Science, Technology, and Medicine in Non-Westen Cultures written by Helaine Selin and published by Springer Science & Business Media. This book was released on 2013-11-11 with total page 1140 pages. Available in PDF, EPUB and Kindle. Book excerpt: The Encyclopaedia fills a gap in both the history of science and in cultural stud ies. Reference works on other cultures tend either to omit science completely or pay little attention to it, and those on the history of science almost always start with the Greeks, with perhaps a mention of the Islamic world as a trans lator of Greek scientific works. The purpose of the Encyclopaedia is to bring together knowledge of many disparate fields in one place and to legitimize the study of other cultures' science. Our aim is not to claim the superiority of other cultures, but to engage in a mutual exchange of ideas. The Western aca demic divisions of science, technology, and medicine have been united in the Encyclopaedia because in ancient cultures these disciplines were connected. This work contributes to redressing the balance in the number of reference works devoted to the study of Western science, and encourages awareness of cultural diversity. The Encyclopaedia is the first compilation of this sort, and it is testimony both to the earlier Eurocentric view of academia as well as to the widened vision of today. There is nothing that crosses disciplinary and geographic boundaries, dealing with both scientific and philosophical issues, to the extent that this work does. xi PERSONAL NOTE FROM THE EDITOR Many years ago I taught African history at a secondary school in Central Africa.
Book Synopsis Encyclopedia of Science and Technology by : McGraw-Hill Book Company
Download or read book Encyclopedia of Science and Technology written by McGraw-Hill Book Company and published by . This book was released on 1966 with total page 624 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis Innovative Processing Technologies for Foods with Bioactive Compounds by : Jorge J. Moreno
Download or read book Innovative Processing Technologies for Foods with Bioactive Compounds written by Jorge J. Moreno and published by CRC Press. This book was released on 2016-08-05 with total page 241 pages. Available in PDF, EPUB and Kindle. Book excerpt: Natural foods, like fruits and vegetables, represent the simplest form of functional foods and provide excellent sources of functional compounds. Maximizing opportunities to make use of and incorporate these compounds requires special processing. Fortunately, technologies available to produce food with enhanced active compounds have advanced significantly over the last few years. This book covers the fundamentals as well as the innovations made during the last few years on the emerging technologies used in the development of food with bioactive compounds.
