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Freezing And Thawing Effects On The Quality And Heat Transfer Characteristics Of Ground Beef
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Book Synopsis Freezing and Thawing Effects on the Quality and Heat Transfer Characteristics of Ground Beef by : Prasart Footrakul
Download or read book Freezing and Thawing Effects on the Quality and Heat Transfer Characteristics of Ground Beef written by Prasart Footrakul and published by . This book was released on 1975 with total page 346 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis Dissertation Abstracts International by :
Download or read book Dissertation Abstracts International written by and published by . This book was released on 2003 with total page 730 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis Quality of Meat Products During Ultra-chilled Storage, Freezing, and Thawing by : Spring Sun
Download or read book Quality of Meat Products During Ultra-chilled Storage, Freezing, and Thawing written by Spring Sun and published by . This book was released on 2003 with total page 376 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis Advances in Meat Processing Technology by : Alaa El-Din A. Bekhit
Download or read book Advances in Meat Processing Technology written by Alaa El-Din A. Bekhit and published by CRC Press. This book was released on 2017-09-29 with total page 523 pages. Available in PDF, EPUB and Kindle. Book excerpt: Meat is a unique biological material with a central importance in nutrition and health. Advances in Meat Processing Technology merges the expertise of meat scientists and food engineers in a holistic approach toward the processing of meat. The meat industry strives to deliver consistent high quality and safe meat products. Readers can benefit from knowledge generated by meat science researchers by achieving a greater understanding of the nature of meat, and the engineering technology required for meat processing. This book comprises 17 full chapters that provide up-to-date and fundamental information on current topics in meat processing. This inculdes novel technologies, such as the application of pulsed electric field, meat stretching and shaping, ultrasound and high pressure. In addition, analytical techniques such as Raman spectroscopy and NMR are enabling considerable advancement of knowledge in meat science and in meat processing. Written by world renowned experts in their fields, this contemporary collective work assembles the state of current knowledge that is of importance to both industry and academia.
Book Synopsis Food Science and Technology Abstracts by :
Download or read book Food Science and Technology Abstracts written by and published by . This book was released on 1977 with total page 1136 pages. Available in PDF, EPUB and Kindle. Book excerpt: Monthly. References from world literature of books, about 1000 journals, and patents from 18 selected countries. Classified arrangement according to 18 sections such as milk and dairy products, eggs and egg products, and food microbiology. Author, subject indexes.
Book Synopsis Handbook of Meat Processing by : Fidel Toldrá
Download or read book Handbook of Meat Processing written by Fidel Toldrá and published by John Wiley & Sons. This book was released on 2010-04-20 with total page 582 pages. Available in PDF, EPUB and Kindle. Book excerpt: This handbook comprehensively presents the current status of the manufacturing of the most important meat products. Editor and renowned meat expert Fidel Toldrá heads an international collection of meat scientists who have contributed to this essential reference book. Coverage is divided into three parts. Part one, Technologies, begins with discussions on meat chemistry, biochemistry and quality and then provides background information on main technologies involved in the processing of meat, such as freezing, cooking, smoking, fermentation, emulsification, drying and curing. Also included are key chapters on packaging, spoilage prevention and plant cleaning and sanitation. Part two, Products, is focused on the description of the manufacture of the most important products, including cooked and dry-cured hams, cooked and fermented sausages, bacon, canned meat, paté, restructured meats and functional meat products. Each chapter addresses raw materials, ingredients and additives, processing technology, main types of products, production data, particular characteristics and sensory aspects, and future trends. Part three, Controls, offers current approaches for the control of the quality and safety of manufactured meat products, with coverage including sensory evaluation; chemical and biological hazards including GMOs; HACCP; and quality assurance. This book is an invaluable resource for all meat scientists, meat processors, R&D professionals and product developers. Key features: Unparalleled international expertise of editor and contributing authors Addresses the state of the art of manufacturing the most important meat products Special focus on approaches to control the safety and quality of processed meats Extensive coverage of production technologies, sanitation, packaging and sensory evaluation
Book Synopsis Frozen Food Science and Technology by : Judith A. Evans
Download or read book Frozen Food Science and Technology written by Judith A. Evans and published by John Wiley & Sons. This book was released on 2009-01-21 with total page 368 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book provides a comprehensive source of information on freezing and frozen storage of food. Initial chapters describe the freezing process and provide a fundamental understanding of the thermal and physical processes that occur during freezing. Experts in each stage of the frozen cold chain provide, within dedicated chapters, guidelines and advice on how to freeze food and maintain its quality during storage, transport, retail display and in the home. Individual chapters deal with specific aspects of freezing relevant to the main food commodities: meat, fish, fruit and vegetables. Legislation and new freezing processes are also covered. Frozen Food Science and Technology offers in-depth knowledge of current and emerging refrigeration technologies along the entire frozen food chain, enabling readers to optimise the quality of frozen food products. It is aimed at food scientists, technologists and engineers within the frozen food industry; frozen food retailers; and researchers and students of food science and technology.
Download or read book Meat Freezing written by B.W. Berry and published by Elsevier. This book was released on 2016-01-22 with total page 393 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book provides a comprehensive summary of the published research related to freezing of meat and poultry products. Among the aspects dealt with are: freezing rate, frozen storage temperature, frozen storage time, temperature fluctuations, thawing and packaging, and their influence on microbiology, storage life indicators, palatability, texture, histology, cooking properties, weight losses and chemical constitutents of red meat and poultry products.The information is presented in an easy-to-use tabular form. Summaries of individual research reports and papers are divided into fourteen main sections. For each summary, the Factors Studied and Characteristics Evaluated are first identified. A concise, yet sufficiently detailed, description of the Purpose and Methodology is given, followed by Results and Comments. A general conclusion, interpretation or comment determined by the original authors, the authors of this book, or both is presented under the heading of General Comments, and each summary concludes with the complete reference citation.Meat Freezing will serve as a useful source of information for those involved in research or conducting literature reviews in this area.
Download or read book Meat Refrigeration written by S J James and published by Woodhead Publishing. This book was released on 2002-04-19 with total page 364 pages. Available in PDF, EPUB and Kindle. Book excerpt: Refrigeration and meat quality; The cold chain from carcass to consumer; Process control.
Book Synopsis American Doctoral Dissertations by :
Download or read book American Doctoral Dissertations written by and published by . This book was released on 1987 with total page 532 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis Transport Phenomena in Food Processing by : Jorge Welti-Chanes
Download or read book Transport Phenomena in Food Processing written by Jorge Welti-Chanes and published by CRC Press. This book was released on 2016-04-19 with total page 570 pages. Available in PDF, EPUB and Kindle. Book excerpt: Specifically developed for food engineers, this is an in-depth reference book that focuses on transport phenomena in food preservation. First it reviews the fundamental concepts regarding momentum, heat, and mass transfer. Then the book examines specific applications of these concepts into a variety of traditional and novel processes and products.
Author :United States. Cooperative State Research Service. Current Research Information System Publisher : ISBN 13 : Total Pages :940 pages Book Rating :4.:/5 (31 download)
Book Synopsis Swine Research by : United States. Cooperative State Research Service. Current Research Information System
Download or read book Swine Research written by United States. Cooperative State Research Service. Current Research Information System and published by . This book was released on 1983 with total page 940 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis Food Processing for Increased Quality and Consumption by : Alexandru Mihai Grumezescu
Download or read book Food Processing for Increased Quality and Consumption written by Alexandru Mihai Grumezescu and published by Academic Press. This book was released on 2018-04-08 with total page 522 pages. Available in PDF, EPUB and Kindle. Book excerpt: Food Processing for Increased Quality and Consumption, Volume 18 in the Handbook of Food Bioengineering series, offers an updated perspective on the novel technologies utilized in food processing. This resource highlights their impact on health, industry and food bioengineering, also emphasizing the newest aspects of investigated technologies and specific food products through recently developed processing methods. As processed foods are more frequently consumed, there is increased demand to produce foods that attract people based on individual preferences, such as taste, texture or nutritional value. This book provides advantageous tools that improve food quality, preservation and aesthetics. Examines different frying techniques, dielectric defrosting, high pressure processing, and more Provides techniques to improve the quality and sensory aspects of foods Includes processing techniques for meat, fish, fruit, alcohol, yogurt and whey Outlines techniques for fresh, cured and frozen foods Presents processing methods to improve the nutritional value of foods
Book Synopsis Handbook of Food Science, Technology, and Engineering - 4 Volume Set by : Y. H. Hui
Download or read book Handbook of Food Science, Technology, and Engineering - 4 Volume Set written by Y. H. Hui and published by CRC Press. This book was released on 2005-12-19 with total page 3632 pages. Available in PDF, EPUB and Kindle. Book excerpt: Advances in food science, technology, and engineering are occurring at such a rapid rate that obtaining current, detailed information is challenging at best. While almost everyone engaged in these disciplines has accumulated a vast variety of data over time, an organized, comprehensive resource containing this data would be invaluable to have. The
Book Synopsis Comprehensive Dissertation Index by :
Download or read book Comprehensive Dissertation Index written by and published by . This book was released on 1984 with total page 760 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Safety Science Abstracts written by and published by . This book was released on 1975 with total page 514 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis Agriculture & Agronomy by : University Microfilms International
Download or read book Agriculture & Agronomy written by University Microfilms International and published by . This book was released on 1977 with total page 68 pages. Available in PDF, EPUB and Kindle. Book excerpt:
