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Author : United States. Federal Trade Commission
Publisher :
ISBN 13 :
Total Pages : 310 pages
Book Rating : 4.F/5 ( download)
Download or read book The Structure of Food Manufacturing written by United States. Federal Trade Commission and published by . This book was released on 1966 with total page 310 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : United States. Federal Trade Commission
Publisher :
ISBN 13 :
Total Pages : 292 pages
Book Rating : 4.:/5 ( download)
Download or read book The Structure of Food Manufacturing written by United States. Federal Trade Commission and published by . This book was released on 1966 with total page 292 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : John M. Connor
Publisher : Free Press
ISBN 13 :
Total Pages : 506 pages
Book Rating : 4.F/5 ( download)
Download or read book The Food Manufacturing Industries written by John M. Connor and published by Free Press. This book was released on 1985 with total page 506 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : United States. National Commission on Food Marketing
Publisher :
ISBN 13 :
Total Pages : 304 pages
Book Rating : 4.F/5 ( download)
Download or read book Technical Study No.8: Structure of Food Manufacturing written by United States. National Commission on Food Marketing and published by . This book was released on 1966 with total page 304 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Blake Imel
Publisher : Free Press
ISBN 13 :
Total Pages : 146 pages
Book Rating : 4.:/5 (49 download)
Download or read book Market Structure and Performance written by Blake Imel and published by Free Press. This book was released on 1972 with total page 146 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : John M. Connor
Publisher :
ISBN 13 :
Total Pages : 474 pages
Book Rating : 4.:/5 (878 download)
Download or read book The Food Manufacturing Industries written by John M. Connor and published by . This book was released on 1985 with total page 474 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author :
Publisher :
ISBN 13 :
Total Pages : 200 pages
Book Rating : 4.:/5 (631 download)
Download or read book Structure of Food Manufacturing written by and published by . This book was released on 1966 with total page 200 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Sven William Segal
Publisher :
ISBN 13 :
Total Pages : 368 pages
Book Rating : 4.:/5 (7 download)
Download or read book Economic Dualism and Collective Bargaining Structure in Food Manufacturing Industries written by Sven William Segal and published by . This book was released on 1988 with total page 368 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Fotis Spyropoulos
Publisher : Royal Society of Chemistry
ISBN 13 : 178801216X
Total Pages : 516 pages
Book Rating : 4.7/5 (88 download)
Download or read book Handbook of Food Structure Development written by Fotis Spyropoulos and published by Royal Society of Chemistry. This book was released on 2019-10-31 with total page 516 pages. Available in PDF, EPUB and Kindle. Book excerpt: The most useful properties of food, i.e. the ones that are detected through look, touch and taste, are a manifestation of the food’s structure. Studies about how this structure develops or can be manipulated during food production and processing are a vital part of research in food science. This book provides the status of research on food structure and how it develops through the interplay between processing routes and formulation elements. It covers food structure development across a range of food settings and consider how this alters in order to design food with specific functionalities and performance. Food structure has to be considered across a range of length scales and the book includes a section focusing on analytical and theoretical approaches that can be taken to analyse/characterise food structure from the nano- to the macro-scale. The book concludes by outlining the main challenges arising within the field and the opportunities that these create in terms of establishing or growing future research activities. Edited and written by world class contributors, this book brings the literature up-to-date by detailing how the technology and applications have moved on over the past 10 years. It serves as a reference for researchers in food science and chemistry, food processing and food texture and structure.
Author : Charis M. Galanakis
Publisher : Academic Press
ISBN 13 : 0128214643
Total Pages : 268 pages
Book Rating : 4.1/5 (282 download)
Download or read book Food Structure and Functionality written by Charis M. Galanakis and published by Academic Press. This book was released on 2020-11-17 with total page 268 pages. Available in PDF, EPUB and Kindle. Book excerpt: Food Structure and Functionality helps users further understand the latest research related to food structuring and de-structuring, with an emphasis on structuring to achieve improved texture, taste perception, health and shelf-stability. Topics covered address food structure, nanotechnology and functionality, with an emphasis on the novel experimental and modeling approaches used to link structure and functionality in food. The book also covers food structure design across the lifespan, as well as design for healthcare and medical applications. Dairy matrices for oral and gut functionality is also discussed, as is deconstructing dairy matrices for the release of nutrient and flavor components. This book will benefit food scientists, technologists, engineers and physical chemists working in the whole food science field, new product developers, researchers, academics and professionals working in the food industry, including nutritionists, dieticians, physicians, biochemists and biophysicists. Covers recent trends related to non-thermal processes, nanotechnology and modern food structures in the food industry Begins with an introduction to the structure/function of food products and their characterization methods Addresses biopolymer composites, interfacial layers in food emulsions, amyloid-like fibrillary structures, self-assembly in foods, lipid nano-carriers, microfluidics, rheology and function of hydrocolloids Discusses applications and the effects of emerging technologies on process, structure and function relationships
Author : Chester O. Jr. McCorkler
Publisher : Elsevier
ISBN 13 : 0323149413
Total Pages : 464 pages
Book Rating : 4.3/5 (231 download)
Download or read book Economics of food processing in the United States written by Chester O. Jr. McCorkler and published by Elsevier. This book was released on 2012-12-02 with total page 464 pages. Available in PDF, EPUB and Kindle. Book excerpt: Economics of Food Processing in the United States aims to provide an economic overview of the food processing industries in the United States; to explore the firm-level implications of social, economic, technological, and institutional forces for selected food processing industries; and to uncover some of the implications for consumers, raw product producers, and the national economy of the major trends observed in food industries. The book begins by evaluating the major forces shaping demand, supply, prices, and trade in processed foods. It then considers major trends in technical processes; major forces in marketing, distribution, and structure; and major trends in regulation. The next few chapters explore these trends for five specific food processing industries, which represent major types of products processed: fruits and vegetables, meat, milk, grain and soybeans, and wine. After the specific industries have been examined, the final two chapters treat these industries in the context of the national and international economy. Students preparing for careers, researchers, and industry participants who study these firms and industries and the various approaches to solving their economic and management problems will benefit from the information in this volume and from its approach to presenting the dynamics of the food processing industries.
Author : Nirmal Sinha
Publisher : John Wiley & Sons
ISBN 13 : 0470113545
Total Pages : 850 pages
Book Rating : 4.4/5 (71 download)
Download or read book Handbook of Food Products Manufacturing written by Nirmal Sinha and published by John Wiley & Sons. This book was released on 2007-04-23 with total page 850 pages. Available in PDF, EPUB and Kindle. Book excerpt: The Handbook of Food Products Manufacturing is a definitive master reference, providing an overview of food manufacturing in general, and then covering the processing and manufacturing of more than 100 of the most common food products. With editors and contributors from 24 countries in North America, Europe, and Asia, this guide provides international expertise and a truly global perspective on food manufacturing.
Author : James G. Brennan
Publisher : John Wiley & Sons
ISBN 13 : 3527634371
Total Pages : 829 pages
Book Rating : 4.5/5 (276 download)
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
Author : Willard Fritz Mueller
Publisher :
ISBN 13 :
Total Pages : 154 pages
Book Rating : 4.:/5 (319 download)
Download or read book Market Structure and Technological Performance in the Food Manufacturing Industries written by Willard Fritz Mueller and published by . This book was released on 1982 with total page 154 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Mark Clute
Publisher : CRC Press
ISBN 13 : 0849380294
Total Pages : 536 pages
Book Rating : 4.8/5 (493 download)
Download or read book Food Industry Quality Control Systems written by Mark Clute and published by CRC Press. This book was released on 2008-10-22 with total page 536 pages. Available in PDF, EPUB and Kindle. Book excerpt: After a sordid litany of recalls courtesy of the food industry, consumers are pointing the finger at companies that have failed to institute proper recall prevention techniques. While historical analysis shows no company is exempt from recall risk, most can be prevented with an efficient and verifiable quality control program.Authored by a 20-year
Author : Qiang Xia
Publisher : Frontiers Media SA
ISBN 13 : 2832550916
Total Pages : 126 pages
Book Rating : 4.8/5 (325 download)
Download or read book PHYSICAL-CHEMICAL INTERACTIONS AND COMPOSITION-STRUCTURE-PROPERTY MODIFICATIONS DURING PROCESSING: FOOD QUALITY, NUTRITION, AND HEALTH, 2nd Edition written by Qiang Xia and published by Frontiers Media SA. This book was released on with total page 126 pages. Available in PDF, EPUB and Kindle. Book excerpt: Healthier foods have received unprecedented attention in the last couple of years. Different units of food processing assure physicochemical stability and microbiological safety, and simultaneously result in significant modifications in the composition and structure of food matrices, followed by the variations in nutrition and health properties such as intestinal bioaccessibility and bioavailability of functional small molecules of interests. Therefore, the correlation between extrinsic processing factors and composition-structure-properties response has been one of the focuses of food science research, largely relying on food matrices and the applied technique types. In this regard, thermal conditions receive the most attention considering its generalization and high applicability. For current food industries, multiple processing techniques, process strategies, and the combined approaches have been largely proposed, e.g., the uses of emerging external fields including sound, electric and plasma fields. Resultantly, the presence of new-type physico-chemical interaction behavior of minor/major components and composition-structure-property modifications exerted by emerging processing methods or patterns require more elaborate characterization, analysis and summarization over the response of quality, nutritional and health properties of final products. This Research Topic encourages researchers to submit Original Research and Review articles highlighting the roles of processing-induced physico-chemical modifications and interaction behavior of different intrinsic food components, particularly at molecular levels, in regulating the changes of quality, storability, nutrition and health characteristics of food products. Researchers working on the development of analysis, evaluation and characterization techniques to tackle issues related to complicated network of chemical changes, microstructural imaging and modeling as well as in vitro / in vivo nutrition effects are also encouraged to contribute. Healthier food can be obtained via food re-formulation and microstructure designing associated with processing parameters, relying on the accumulation of knowledge about the correlation between food structure, gastrointestinal fate of nutrients and satiety response. This Research Topic welcomes original research articles, reviews, systematic reviews, technology and code, and methods, covering, but not limited to, the following themes: - Novel characterization techniques applied to monitor processing effects; - Metabolic and omic characterization of bio-processing foods; - Characterization of composition-structure-property relation of newly developed food resources during processing; - Chemical modifications of food components (e.g., protein, lipid, carbohydrates, phytochemicals, etc.) during traditional thermal processing and emerging nonthermal processing processes or the combined patterns; - Effects of the chemical modifications during processing on nutrition and health; - Interaction between food components as affected by processing parameters, as well as its effects on nutritional properties (e.g., digestibility, bioaccessibility, bioavailability, etc.); - Food safety challenges and strategies for processing and preservation processes.
Author : Anil Kumar Anal
Publisher : John Wiley & Sons
ISBN 13 : 1118432894
Total Pages : 592 pages
Book Rating : 4.1/5 (184 download)
Download or read book Food Processing By-Products and their Utilization written by Anil Kumar Anal and published by John Wiley & Sons. This book was released on 2017-10-23 with total page 592 pages. Available in PDF, EPUB and Kindle. Book excerpt: Food Processing By-Products and their Utilization An in-depth look at the economic and environmental benefits that food companies can achieve—and the challenges and opportunities they may face—by utilizing food processing by-products Food Processing By-Products and their Utilization is the first book dedicated to food processing by-products and their utilization in a broad spectrum. It provides a comprehensive overview on food processing by-products and their utilization as source of novel functional ingredients. It discusses food groups, including cereals, pulses, fruits, vegetables, meat, dairy, marine, sugarcane, winery, and plantation by-products; addresses processing challenges relevant to food by-products; and delivers insight into the current state of art and emerging technologies to extract valuable phytochemicals from food processing by-products. Food Processing By-Products and their Utilization offers in-depth chapter coverage of fruit processing by-products; the application of food by-products in medical and pharmaceutical industries; prebiotics and dietary fibers from food processing by-products; bioactive compounds and their health effects from honey processing industries; advances in milk fractionation for value addition; seafood by-products in applications of biomedicine and cosmeticuals; food industry by-products as nutrient replacements in aquaculture diets and agricultural crops; regulatory and legislative issues for food waste utilization; and much more. The first reference text to bring together essential information on the processing technology and incorporation of by-products into various food applications Concentrates on the challenges and opportunities for utilizing by-products, including many novel and potential uses for the by-products and waste materials generated by food processing Focuses on the nutritional composition and biochemistry of by-products, which are key to establishing their functional health benefits as foods Part of the "IFST Advances in Food Science" series, co-published with the Institute of Food Science and Technology (UK) This bookserves as a comprehensive reference for students, educators, researchers, food processors, and industry personnel looking for up-to-date insight into the field. Additionally, the covered range of techniques for by-product utilization will provide engineers and scientists working in the food industry with a valuable resource for their work.
