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Author :
Publisher :
ISBN 13 :
Total Pages : 504 pages
Book Rating : 4.0/5 ( download)
Download or read book Catalogue of British Official Publications Not Published by HMSO. written by and published by . This book was released on 1988 with total page 504 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Richard W Hartel
Publisher : Springer Science & Business Media
ISBN 13 : 1475726627
Total Pages : 315 pages
Book Rating : 4.4/5 (757 download)
Download or read book Food Emulsifiers and Their Applications written by Richard W Hartel and published by Springer Science & Business Media. This book was released on 2013-04-17 with total page 315 pages. Available in PDF, EPUB and Kindle. Book excerpt: Food emulsions have existed since long before people began to process foods for distribution and consumption. Milk, for example, is a natural emulsion/colloid in which a nutritional fat is stabilized by a milk-fat-globule membrane. Early processed foods were developed when people began to explore the art of cuisine. Butter and gravies were early foods used to enhance flavors and aid in cooking. By contrast, food emulsifiers have only recently been recognized for their abil ity to stabilize foods during processing and distribution. As economies of scale emerged, pressures for higher quality and extension of shelf life prodded the de velopment of food emulsifiers and their adjunct technologies. Natural emulsifiers, such as egg and milk proteins and phospholipids, were the first to be generally utilized. Development of technologies for processing oils, such as refining, bleaching, and hydrogenation, led to the design of synthetic food emulsifiers. Formulation of food emulsions has, until recently, been practiced more as an art than a science. The complexity offood systems has been the barrier to funda mental understanding. Scientists have long studied emulsions using pure water, hydrocarbon, and surfactant, but food systems, by contrast, are typically a com plex mixture of carbohydrate, lipid, protein, salts, and acid. Other surface-active ingredients, such as proteins and phospholipids, can demonstrate either syner- XV xvi Preface gistic or deleterious functionality during processing or in the finished food.
Author : J. Scott Smith
Publisher : John Wiley & Sons
ISBN 13 : 047028997X
Total Pages : 526 pages
Book Rating : 4.4/5 (72 download)
Download or read book Food Processing written by J. Scott Smith and published by John Wiley & Sons. This book was released on 2008-02-28 with total page 526 pages. Available in PDF, EPUB and Kindle. Book excerpt: Renowned international academicians and food industry professionals have collaborated to create Food Processing: Principles and Applications. This practical, fully illustrated resource examines the principles of food processing and demonstrates their application by describing the stages and operations for manufacturing different categories of basic food products. Ideal as an undergraduate text, Food Processing stands apart in three ways: The expertise of the contributing authors is unparalleled among food processing texts today. The text is written mostly by non-engineers for other non-engineers and is therefore user-friendly and easy to read. It is one of the rare texts to use commodity manufacturing to illustrate the principles of food processing. As a hands-on guide to the essential processing principles and their application, this book serves as a relevant primary or supplemental text for students of food science and as a valuable tool for food industry professionals.
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 : Shayne Cox Gad
Publisher : John Wiley & Sons
ISBN 13 : 0470259809
Total Pages : 1386 pages
Book Rating : 4.4/5 (72 download)
Download or read book Pharmaceutical Manufacturing Handbook written by Shayne Cox Gad and published by John Wiley & Sons. This book was released on 2008-03-11 with total page 1386 pages. Available in PDF, EPUB and Kindle. Book excerpt: This handbook features contributions from a team of expert authors representing the many disciplines within science, engineering, and technology that are involved in pharmaceutical manufacturing. They provide the information and tools you need to design, implement, operate, and troubleshoot a pharmaceutical manufacturing system. The editor, with more than thirty years' experience working with pharmaceutical and biotechnology companies, carefully reviewed all the chapters to ensure that each one is thorough, accurate, and clear.
Author : Gunter Heinz
Publisher :
ISBN 13 : 9789747946994
Total Pages : 455 pages
Book Rating : 4.9/5 (469 download)
Download or read book Meat Processing Technology for Small- to Medium-scale Producers written by Gunter Heinz and published by . This book was released on 2007 with total page 455 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : B. S. KAMEL AND C. E. STAUFFER
Publisher : Springer
ISBN 13 : 1489972560
Total Pages : 423 pages
Book Rating : 4.4/5 (899 download)
Download or read book Advances in Baking Technology written by B. S. KAMEL AND C. E. STAUFFER and published by Springer. This book was released on 2013-12-11 with total page 423 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Stanley P. Cauvain
Publisher : Springer Science & Business Media
ISBN 13 : 1475766874
Total Pages : 371 pages
Book Rating : 4.4/5 (757 download)
Download or read book Technology of Breadmaking written by Stanley P. Cauvain and published by Springer Science & Business Media. This book was released on 2013-11-09 with total page 371 pages. Available in PDF, EPUB and Kindle. Book excerpt: Not another book on breadmaking! A forgiveable reaction given the length of time over which bread has been made and the number of texts which have been written about the subject. To study breadmaking is to realize that, like many other food processes, it is constantly changing as processing methodologies become increasingly more sophisticated, yet at the same time we realize that we are dealing with a food stuff, the forms of which are very traditional. We can, for example, look at ancient illustrations of breads in manuscripts and paintings and recognize prod ucts which we still make today. This contrast of ancient and modern embodied in a single processed foodstuff is part of what makes bread such a unique subject for study. We cannot, for example, say the same for a can of baked beans! Another aspect of the uniqueness of breadmaking lies in the requirement for a thorough understanding of the link between raw materials and processing meth ods in order to make an edible product. This is mainly true because of the special properties of wheat proteins, aspects of which are explored in most of the chapters of this book. Wheat is a product of the natural environment, and while breeding and farming practices can modify aspects of wheat quality, we millers and bakers still have to respond to the strong influences of the environment.
Author : Frank A. Paine
Publisher : Springer Science & Business Media
ISBN 13 : 1461528100
Total Pages : 511 pages
Book Rating : 4.4/5 (615 download)
Download or read book A Handbook of Food Packaging written by Frank A. Paine and published by Springer Science & Business Media. This book was released on 2012-12-06 with total page 511 pages. Available in PDF, EPUB and Kindle. Book excerpt: This is the second edition of a successful title first published in 1983 and now therefore a decade out of date. The authors consider the development of the right package for a particular food in a particular market, from the point of view of the food technologist, the packaging engineer and those concerned with marketing. While the original format has been retained, the contents have been thoroughly revised to take account of the considerable advances made in recent years in the techniques of food processing, packaging and distribution. While efficient packaging is even more a necessity for every kind of food, whether fresh or processed, and is an essential link between the food producer and the consumer, the emphasis on its several functions has changed. Its basic function is to identify the product and ensure that it travels safely through the distribution system to the consumer. Packaging designed and constructed solely for this purpose adds little or nothing to the value of the product, merely preserving farm or processor freshness or preventing physical damage, and cost effectiveness is the sole criterion for success. If, however, the packaging facilitates the use of the product, is reusable or has an after-use, some extra value can be added to justify the extra cost and promote sales. Many examples of packaging providing such extra value can be cited over the last decade.
Author : Marilyn Rayner
Publisher : CRC Press
ISBN 13 : 1466580445
Total Pages : 325 pages
Book Rating : 4.4/5 (665 download)
Download or read book Engineering Aspects of Food Emulsification and Homogenization written by Marilyn Rayner and published by CRC Press. This book was released on 2015-04-24 with total page 325 pages. Available in PDF, EPUB and Kindle. Book excerpt: Emulsions are found in a wide variety of food products, pharmaceuticals, paints, and cosmetics, thus emulsification is a truly multidisciplinary phenomenon. Therefore understanding of the process must evolve from the combination of (at least) three different scientific specializations. Engineering Aspects of Food Emulsification and Homogenization d
Author : Giuseppe Cirillo
Publisher : John Wiley & Sons
ISBN 13 : 1118445511
Total Pages : 601 pages
Book Rating : 4.1/5 (184 download)
Download or read book Antioxidant Polymers written by Giuseppe Cirillo and published by John Wiley & Sons. This book was released on 2012-06-07 with total page 601 pages. Available in PDF, EPUB and Kindle. Book excerpt: Antioxidant Polymers is an exhaustive overview of the recent developments in the field of polymeric materials showing antioxidant properties. This research area has grown rapidly in the last decade because antioxidant polymers have wide industry applications ranging from materials science to biomedical, pharmaceuticals and cosmetics.
Author : A.J. Bent
Publisher : Springer Science & Business Media
ISBN 13 : 1475766904
Total Pages : 437 pages
Book Rating : 4.4/5 (757 download)
Download or read book The Technology of Cake Making written by A.J. Bent and published by Springer Science & Business Media. This book was released on 2013-03-09 with total page 437 pages. Available in PDF, EPUB and Kindle. Book excerpt: The popularity of the 1973 fifth edition of The Technology of Cake Making has continued in many of the English-speaking countries throughout the world. This sixth edition has been comprehensively revised and brought up to date with new chapters on Cream, butter and milkfat products, Lactose, Yeast aeration, Emulsions and emulsifiers, Water activity and Reduced sugar Eggs and egg products, Baking fats, and lower fat goods. The chapters on Sugars, Chemical aeration, Nuts in confectionery, Chocolate, Pastries, Nutritional value and Packaging have been completely rewritten. The increased need for the continuous development of new products does not of necessity mean that new technology has to be constantly introduced. Many of the good old favourites may continue to be produced for many years and they form suitable 'bench marks' for new product development. The sixth edition introduces the use of relative density to replace specific volume as a measure of the amount of aeration in a cake batter (the use of relative density is in line with international agreement). Specific volume is kept as a measurement of baked product volume since the industry is comfortable with the concept that, subject to an upper limit, an increase in specific volume coincides with improvement in cake quality.
Author : Gösta Bylund
Publisher :
ISBN 13 :
Total Pages : 472 pages
Book Rating : 4.E/5 ( download)
Download or read book Dairy Processing Handbook written by Gösta Bylund and published by . This book was released on 2003 with total page 472 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Michael Pollan
Publisher : Penguin
ISBN 13 : 0143038583
Total Pages : 481 pages
Book Rating : 4.1/5 (43 download)
Download or read book The Omnivore's Dilemma written by Michael Pollan and published by Penguin. This book was released on 2007-08-28 with total page 481 pages. Available in PDF, EPUB and Kindle. Book excerpt: "Outstanding . . . a wide-ranging invitation to think through the moral ramifications of our eating habits." —The New Yorker One of the New York Times Book Review's Ten Best Books of the Year and Winner of the James Beard Award Author of This is Your Mind on Plants, How to Change Your Mind and the #1 New York Times Bestseller In Defense of Food and Food Rules What should we have for dinner? Ten years ago, Michael Pollan confronted us with this seemingly simple question and, with The Omnivore’s Dilemma, his brilliant and eye-opening exploration of our food choices, demonstrated that how we answer it today may determine not only our health but our survival as a species. In the years since, Pollan’s revolutionary examination has changed the way Americans think about food. Bringing wide attention to the little-known but vitally important dimensions of food and agriculture in America, Pollan launched a national conversation about what we eat and the profound consequences that even the simplest everyday food choices have on both ourselves and the natural world. Ten years later, The Omnivore’s Dilemma continues to transform the way Americans think about the politics, perils, and pleasures of eating.
Author : David Harvey
Publisher : McGraw-Hill Science, Engineering & Mathematics
ISBN 13 : 9780072375473
Total Pages : 0 pages
Book Rating : 4.3/5 (754 download)
Download or read book Modern Analytical Chemistry written by David Harvey and published by McGraw-Hill Science, Engineering & Mathematics. This book was released on 2000 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: This introductory text covers both traditional and contemporary topics relevant to analytical chemistry. Its flexible approach allows instructors to choose their favourite topics of discussion from additional coverage of subjects such as sampling, kinetic method, and quality assurance.
Author : Mark Robert Edwards
Publisher : Talentdna
ISBN 13 : 9780615212173
Total Pages : 207 pages
Book Rating : 4.2/5 (121 download)
Download or read book Green Algae Strategy written by Mark Robert Edwards and published by Talentdna. This book was released on 2008 with total page 207 pages. Available in PDF, EPUB and Kindle. Book excerpt: Green Algae Strategy provides a path to sustainable food and biofuels with one of the smallest and oldest plants on Earth; algae.
Author : Anne-Marie Faiola
Publisher : Storey Publishing
ISBN 13 : 161212089X
Total Pages : 241 pages
Book Rating : 4.6/5 (121 download)
Download or read book Soap Crafting written by Anne-Marie Faiola and published by Storey Publishing. This book was released on 2013-08-13 with total page 241 pages. Available in PDF, EPUB and Kindle. Book excerpt: Make your own custom-tailored and perfectly formed cold-process soaps! Learn how to use milk jugs and yogurt containers for molds, and how coffee, avocado, and even beer can add unique dimensions to your creations. This encouraging introduction to the art of soapmaking makes it simple to master the techniques you need to safely and easily produce your own enticingly fragrant soaps.
