Food Technology Glossary

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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

Food Technology Glossary

Author : Jenny Ridgwell
Publisher :
ISBN 13 : 9780952164579
Total Pages : 94 pages
Book Rating : 4.1/5 (645 download)

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Book Synopsis Food Technology Glossary by : Jenny Ridgwell

Download or read book Food Technology Glossary written by Jenny Ridgwell and published by . This book was released on 1996 with total page 94 pages. Available in PDF, EPUB and Kindle. Book excerpt:

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:

אשת חטאים

Author :
Publisher :
ISBN 13 :
Total Pages : pages
Book Rating : 4.:/5 (745 download)

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Book Synopsis אשת חטאים by :

Download or read book אשת חטאים written by and published by . This book was released on 1957 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt:

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

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:

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.

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.

Food technology

Author :
Publisher :
ISBN 13 : 9788848131056
Total Pages : 0 pages
Book Rating : 4.1/5 (31 download)

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Book Synopsis Food technology by :

Download or read book Food technology written by and published by . This book was released on 2015 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Glossary of Dairy Technology

Author : D. Mudgil
Publisher : Scientific Publishers
ISBN 13 : 9386102323
Total Pages : 152 pages
Book Rating : 4.3/5 (861 download)

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Book Synopsis Glossary of Dairy Technology by : D. Mudgil

Download or read book Glossary of Dairy Technology written by D. Mudgil and published by Scientific Publishers. This book was released on 2015-01-01 with total page 152 pages. Available in PDF, EPUB and Kindle. Book excerpt: The objective of this book is to provide single platform for giving knowledge about the Dairy Technology discipline. This book contains about 1000 technical and general terms frequently used in the dairy sector. The terms in the book covers market milk, dairy processing, fat rich dairy products, cheese and fermented milks technology, traditional dairy and food products, ice cream and frozen desserts, condensed and dried milk, by-products technology and packaging technology.

Dictionary of Food Ingredients

Author : Robert S. Igoe
Publisher : Springer Science & Business Media
ISBN 13 : 1461568382
Total Pages : 203 pages
Book Rating : 4.4/5 (615 download)

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Book Synopsis Dictionary of Food Ingredients by : Robert S. Igoe

Download or read book Dictionary of Food Ingredients written by Robert S. Igoe and published by Springer Science & Business Media. This book was released on 2013-03-09 with total page 203 pages. Available in PDF, EPUB and Kindle. Book excerpt: The Dictionary of Food Ingredients is a unique, easy-to-use source of infor mation on over 1,000 food ingredients. Like the previous editions, the new and updated Third Edition provides clear and concise information on currently used additives, including natural ingredients, FDA-approved artificial ingredients, and compounds used in food processing. The dictionary entries, organized in alphabetical order, include information on ingredient functions, chemical properties, and uses in food products. The updated and revised Third Edition contains approximately 1 SO new entries, and includes an updated and expanded bibliography. It also lists food ingredients ac cording to U. S. federal regulatory status. Users of the two previous editions have commented favorably on the dictionary's straightforward and clearly-written definitions, and we have endeavored to maintain that standard in this new edition. We trust it will continue to be a valuable reference for the food scientist, food processor, food product developer, nutritionist, extension specialist, and student. R S. Igoe Y. H. Hui vii Ingredients A Acacia See Arabic. Acesulfame-K A non-nutritive sweetener, also termed acesulfame potas sium. It is a white, crystalline product that is 200 times sweeter than sucrose. It is not metabolized in the body. It is relatively stable as a powder and in liquids and solids which may be heated. Acesulfame-K is approved for use in dry food products. Acesulfame Potassium See Acesulfame-K.

Dictionary of Nutrition and Food Technology

Author : Arnold Eric Bender
Publisher :
ISBN 13 :
Total Pages : 250 pages
Book Rating : 4.:/5 (484 download)

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

Download or read book Dictionary of Nutrition and Food Technology written by Arnold Eric Bender and published by . This book was released on 1975 with total page 250 pages. Available in PDF, EPUB and Kindle. Book excerpt: Over 3600 definitions intended "to assist the specialist from one field to understand the technical terms used by the variety of specialists in the food fields." Entries range from short to lengthy. Many cross references. List of sources; miscellaneous tables. 1st ed., 1960; 3d ed., 1968.

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:

Dictionary of Nutrition and Food Technology

Author :
Publisher :
ISBN 13 :
Total Pages : 513 pages
Book Rating : 4.:/5 (918 download)

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Book Synopsis Dictionary of Nutrition and Food Technology by :

Download or read book Dictionary of Nutrition and Food Technology written by and published by . This book was released on 1980 with total page 513 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:

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:

Glossary for the Food Industries

Author : WA Gould
Publisher : Elsevier
ISBN 13 : 1845696107
Total Pages : 201 pages
Book Rating : 4.8/5 (456 download)

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Book Synopsis Glossary for the Food Industries by : WA Gould

Download or read book Glossary for the Food Industries written by WA Gould and published by Elsevier. This book was released on 2013-12-03 with total page 201 pages. Available in PDF, EPUB and Kindle. Book excerpt: This work is a definitive list of food abbreviations, terms, terminologies and acronyms compiled and edited by Wilbur A. Gould, Ph.D., who has drawn from his last 50 years of active work in the food industries to compile the most comprehensive list of food words published in book form.This A-Z listing, which is double the size of the previous edition, is a must reference for all food processors, food technologists, food executives and sales individuals. Also included are 26 handy reference tables and charts for the food industry, some of which are: Avoirdupois to Metric; Moisture content; Fresh fruits and vegetables; pH values of some canned foods; Standards screen sizes; Approximate shelf life of canned fruit and vegetables; Temperature conversions; Common foodborne diseases caused by chemicals and metals; Dew point and sweating of cans, etc.