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Handbook Of Cereal Science And Technology Second Edition Revised And Expanded
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Book Synopsis Handbook of Cereal Science and Technology, Revised and Expanded by : Karel Kulp
Download or read book Handbook of Cereal Science and Technology, Revised and Expanded written by Karel Kulp and published by CRC Press. This book was released on 2000-03-28 with total page 870 pages. Available in PDF, EPUB and Kindle. Book excerpt: This thoroughly revised second edition addresses the full spectrum of cereal grain science, employing agronomic, chemical, and technological perspectives and providing new and expanded treatment of food enrichment techniques, nutritional standards, and product quality evaluation. Written by over 40 internationally respected authorities, the
Book Synopsis Handbook of Cereal Science and Technology, Second Edition, Revised and Expanded by : Karel Kulp
Download or read book Handbook of Cereal Science and Technology, Second Edition, Revised and Expanded written by Karel Kulp and published by CRC Press. This book was released on 2000-03-28 with total page 808 pages. Available in PDF, EPUB and Kindle. Book excerpt: This thoroughly revised second edition addresses the full spectrum of cereal grain science, employing agronomic, chemical, and technological perspectives and providing new and expanded treatment of food enrichment techniques, nutritional standards, and product quality evaluation. Written by over 40 internationally respected authorities, the Handbook of Cereal Science and Technology, Second Edition discusses recent developments in the chemical composition and functionality of cereal components such as proteins, carbohydrates, and lipids; highlights newly developed special ingredients and microbiological operations in processed foods; and investigates the most up-to-date production, processing, and uses of triticale, wild rice, and other grains. The book also addresses the latest standards set by the U.S. Department of Agriculture, international organizations, and industry lobby groups; illustrates how new breeds of cereal grains are developed and sustained; explains new processing techniques for producing baked goods, pasta, breakfast cereals, and snack foods; and evaluates up-to-the-minute methods of fortifying foods with folic acid and other supplements.
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 Handbook of Cereal Science and Technology by : Klaus J. Lorenz
Download or read book Handbook of Cereal Science and Technology written by Klaus J. Lorenz and published by Marcel Dekker Incorporated. This book was released on 1991 with total page 882 pages. Available in PDF, EPUB and Kindle. Book excerpt: Understanding of the composition, chemistry, and processing aspects of grains are fundamental to increased food production for the world's population. The detailed reviews presented here deal first with the history, types and uses of the major cereals and then with their chemistry and components and
Book Synopsis Handbook of Dough Fermentations by : Karel Kulp
Download or read book Handbook of Dough Fermentations written by Karel Kulp and published by CRC Press. This book was released on 2003-05-20 with total page 229 pages. Available in PDF, EPUB and Kindle. Book excerpt: Handbook of Dough Fermentations describes the preparation of ferments and utilization of starters in the commercial baking and food industries and offers in-depth discussion on the modification of sourdough processes in the production of common bakery products, as well as the microbiological principles, fermentation pathways, product formulations, and technological methodologies relating to these procedures. This unique reference examines statistical market trends for fermented cereal, yeast, and natural and sourdough products. It pinpoints areas of potential for products and foods using fermentation science and analyzes the application of starters in the production of specific products.
Book Synopsis Handbook of Food Toxicology by : S.S. Deshpande
Download or read book Handbook of Food Toxicology written by S.S. Deshpande and published by CRC Press. This book was released on 2002-08-29 with total page 920 pages. Available in PDF, EPUB and Kindle. Book excerpt: From health and economic consequences to exposure assessment and detoxification, this reference comprehensively covers the formation, characteristics, and control of various toxins that occur in the production, storage, handling, and preparation of food. The author discusses toxin sources, mechanisms, routes of exposure and absorption, and their chemical and biochemical components to prevent contamination of food products and reduce epidemics of foodborne disease. The book contains more than 3000 references to facilitate further research, as well as recent guidelines from the FDA and World Health Organization regarding food hygiene and safety.
Book Synopsis Handbook of Food Analysis: Residues and other food component analysis by : Leo M. L. Nollet
Download or read book Handbook of Food Analysis: Residues and other food component analysis written by Leo M. L. Nollet and published by CRC Press. This book was released on 2004 with total page 898 pages. Available in PDF, EPUB and Kindle. Book excerpt: Thoroughly updated to accommodate recent research and state-of-the-art technologies impacting the field, Volume 2: Residues and Other Food Component Analysis of this celebrated 3 volume reference compiles modern methods for the detection of residues in foods from pesticides, herbicides, antibacterials, food packaging, and other sources. Volume 2 evaluates methods for: establishing the presence of mycotoxins and phycotoxins identifying growth promoters and residual antibacterials tracking residues left by fungicides and herbicides discerning carbamate and urea pesticide residues confirming residual amounts of organochlorine and organophosphate pesticides detecting dioxin, polychlorobiphenyl (PCB), and dioxin-like PCB residues ascertaining n-nitroso compounds and polycyclic aromatic hydrocarbons tracing metal contaminants in foodstuffs
Book Synopsis Handbook of Food Analysis: Physical characterization and nutrient analysis by : Leo M. L. Nollet
Download or read book Handbook of Food Analysis: Physical characterization and nutrient analysis written by Leo M. L. Nollet and published by CRC Press. This book was released on 2004 with total page 912 pages. Available in PDF, EPUB and Kindle. Book excerpt: This two-volume handbook supplies food chemists with essential information on the physical and chemical properties of nutrients, descriptions of analytical techniques, and an assessment of their procedural reliability. The new edition includes two new chapters that spotlight the characterization of water activity and the analysis of inorganic nutrients, and provides authoritative rundowns of analytical techniques for the sensory evaluation of food, amino acids and fatty acids, neutral lipids and phospholipids, and more. The leading reference work on the analysis of food, this edition covers new topics and techniques and reflects the very latest data and methodological advances in all chapters.
Book Synopsis Handbook of Food Enzymology by : John R. Whitaker
Download or read book Handbook of Food Enzymology written by John R. Whitaker and published by CRC Press. This book was released on 2002-12-05 with total page 1135 pages. Available in PDF, EPUB and Kindle. Book excerpt: Discussing methods of enzyme purification, characterization, isolation, and identification, this book details the chemistry, behavior, and physicochemical properties of enzymes to control, enhance, or inhibit enzymatic activity for improved taste, texture, shelf-life, nutritional value, and process tolerance of foods and food products. The book cov
Book Synopsis International Handbook of Foodborne Pathogens by : Marianne D. Miliotis
Download or read book International Handbook of Foodborne Pathogens written by Marianne D. Miliotis and published by CRC Press. This book was released on 2003-03-18 with total page 872 pages. Available in PDF, EPUB and Kindle. Book excerpt: This reference describes the management, control, and prevention of microbial foodborne disease. It analyzes transformations in the epidemiology of foodborne disease from increased transnational food exchange to examinations of new and emerging zoonoses. It also discusses the prevalence and risk of foodborne disease in developing and industrialized
Book Synopsis Handbook of Vegetable Preservation and Processing by : Y. H. Hui
Download or read book Handbook of Vegetable Preservation and Processing written by Y. H. Hui and published by CRC Press. This book was released on 2003-09-12 with total page 766 pages. Available in PDF, EPUB and Kindle. Book excerpt: Representing the vanguard in the field with research from more than 35 international experts spanning governmental, industrial, and academic sectors, the Handbook of Vegetable Preservation and Processing compiles the latest science and technology in the processing and preservation of vegetables and vegetable products. This reference serves as the only guide to compile key tools used in the United States to safeguard and protect the quality of fresh and processed vegetables. A vast and contemporary source, it considers recent issues in vegetable processing safety such as modified atmosphere packaging, macroanalytical methods, and new technologies in microbial inactivation.
Book Synopsis Postharvest Physiology and Pathology of Vegetables by : Jerry A. Bartz
Download or read book Postharvest Physiology and Pathology of Vegetables written by Jerry A. Bartz and published by CRC Press. This book was released on 2002-12-04 with total page 762 pages. Available in PDF, EPUB and Kindle. Book excerpt: Focusing exclusively on postharvest vegetable studies, this book covers advances in biochemistry, plant physiology, and molecular physiology to maximize vegetable quality. The book reviews the principles of harvest and storage; factors affecting postharvest physiology, calcium nutrition and irrigation control; product quality changes during handling and storage; technologies to improve quality; spoilage factors and biocontrol methods; and storage characteristics of produce by category. It covers changes in sensory quality such as color, texture, and flavor after harvest and how biotechnology is being used to improve postharvest quality.
Book Synopsis Dairy Science and Technology, Second Edition by : P. Walstra
Download or read book Dairy Science and Technology, Second Edition written by P. Walstra and published by CRC Press. This book was released on 2005-09-29 with total page 808 pages. Available in PDF, EPUB and Kindle. Book excerpt: Building upon the scope of its predecessor, Dairy Science and Technology, Second Edition offers the latest information on the efficient transformation of milk into high-quality products. It focuses on the principles of physical, chemical, enzymatic, and microbial transformations. The authors, highly regarded educators and researchers, divide the content of this book into four parts. Part I, Milk, discusses the chemistry, physics, and microbiology of milk. In addition to providing knowledge of milk properties, this section forms the basis for understanding what happens during processing, handling, and storage. Part II, Processes, illustrates the main unit operations used to manufacture milk products and highlights the influence certain product and process variables have on resulting products. In Part III, Products, the book integrates information on raw materials and processing as they relate to the manufacture of products. This section also explains the procedures necessary to ensure consumer safety, product quality, and process efficiency. Part IV, Cheese, describes the processes and transformations (physical, biochemical, and microbial) relating to the manufacture and ripening of cheese, starting with generic aspects and later discussing specific groups of cheeses. An important resource, Dairy Science and Technology, Second Edition provides a thorough understanding of milk’s composition and properties and the changes that occur in milk and its products during processing and storage.
Download or read book Food Lipids written by Casimir C. Akoh and published by CRC Press. This book was released on 2002-04-17 with total page 1032 pages. Available in PDF, EPUB and Kindle. Book excerpt: Highlighting the role of dietary fats in foods, human health, and disease, this book offers comprehensive presentations of lipids in food. Furnishing a solid background in lipid nomenclature and classification, it contains over 3600 bibliographic citations for more in-depth exploration of specific topics and over 530 illustrations, tables, and equa
Book Synopsis Food Biotechnology by : Anthony Pometto
Download or read book Food Biotechnology written by Anthony Pometto and published by CRC Press. This book was released on 2005-10-11 with total page 2008 pages. Available in PDF, EPUB and Kindle. Book excerpt: Revised and updated to reflect the latest research and advances available, Food Biotechnology, Second Edition demonstrates the effect that biotechnology has on food production and processing. It is an authoritative and exhaustive compilation that discusses the bioconversion of raw food materials to processed products, the improvement of food
Book Synopsis Handbook of Food Analysis: Methods and instruments in applied food analysis by : Leo M. L. Nollet
Download or read book Handbook of Food Analysis: Methods and instruments in applied food analysis written by Leo M. L. Nollet and published by CRC Press. This book was released on 2004 with total page 512 pages. Available in PDF, EPUB and Kindle. Book excerpt: Presents contemporary methods of measuring optical properties, moisture, ash content, and other physical characteristics of food and evaluates techniques used to trace nutrient analytes ranging from peptides, proteins, and enzymes to aroma compounds to carbohydrates and starch.
Book Synopsis Food Plant Sanitation by : Y. H. Hui
Download or read book Food Plant Sanitation written by Y. H. Hui and published by CRC Press. This book was released on 2002-09-13 with total page 770 pages. Available in PDF, EPUB and Kindle. Book excerpt: Comprehensive and accessible, Food Plant Sanitation presents fundamental principles and applications that are essential for food production safety. It provides basic, practical information on the daily operations in a food processing plant and reviews some of the industry's most recent developments. The book is unique from others on the topic in th
