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Author : Wallace B. Van Arsdel
Publisher :
ISBN 13 :
Total Pages : 508 pages
Book Rating : 4.3/5 (91 download)
Download or read book The Freezing Preservation of Foods: Commercial food freezing operations written by Wallace B. Van Arsdel and published by . This book was released on 1968 with total page 508 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Norman W. Desrosier
Publisher : Springer Science & Business Media
ISBN 13 : 9401177260
Total Pages : 640 pages
Book Rating : 4.4/5 (11 download)
Download or read book Fundamentals of Food Freezing written by Norman W. Desrosier and published by Springer Science & Business Media. This book was released on 2012-12-06 with total page 640 pages. Available in PDF, EPUB and Kindle. Book excerpt: The remarkable growth of food technology in industry has been matched by an equal development of related educational programs in food science in colleges and universities in many countries. A vast and growing body of reference books is now available to profes sionals in the field. They have at their fingertips the current state of the art and knowledge in the various areas of specialization embraced by the food industry. For example, excellent reference books are available in the general area of food freezing. The Freezing Preservation of Foods by Tressler et al. is a four volume reference work which covers the subject in detail. Fundamentals of Food Freezing is a book written as a textbook. It repre sents the accumulated art and knowledge in the field of food freezing and draws upon the four volumes of The Freezing Preservation of Foods and the current literature in reference. This new textbook is designed as a unit of instruction in food freezing. As such, it is presented in 16 chapters. The total effect we have attempted to develop is a rounded overall presentation for the student. It is a pleasure to acknowledge the contributions of our many col laborators in preparing this text. These collaborators are identified in the list of contributors; to each, we are most deeply obliged. However, the undersigned are responsible for errors of omission or commission.
Author : Jeremiah J. Wanderstock
Publisher :
ISBN 13 :
Total Pages : 20 pages
Book Rating : 4.:/5 (31 download)
Download or read book Restaurants and Catering written by Jeremiah J. Wanderstock and published by . This book was released on 1970 with total page 20 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : George Banwart
Publisher : Springer Science & Business Media
ISBN 13 : 1468464531
Total Pages : 774 pages
Book Rating : 4.4/5 (684 download)
Download or read book Basic Food Microbiology written by George Banwart and published by Springer Science & Business Media. This book was released on 2012-12-06 with total page 774 pages. Available in PDF, EPUB and Kindle. Book excerpt: The second edition of Basic Food Microbiology follows the same general outline as the highly successful first edition. The text has been revised and updated to include as much as possible of the large body of infor mation published since the first edition appeared. Hence, foodborne ill ness now includes listeriosis as well as expanded information about Campylobacter jejuni. Among the suggestions for altering the text was to include flow sheets for food processes. The production of dairy products and beer is now depicted with flow diagrams. In 1954, Herrington made the following statement regarding a review article about lipase that he published in thejournal of Dairy Science: "Some may feel that too much has been omitted; an equal number may feel that too much has been included. So be it." The author is grateful to his family for allowing him to spend the time required for composing this text. He is especially indebted to his partner, Sally, who gave assistance in typing, editing, and proofreading the manuscript. The author also thanks all of those people who allowed the use of their information in the text, tables, and figures. Without this aid, the book would not have been possible. 1 General Aspects of Food BASIC NEEDS Our basic needs include air that contains an adequate amount of oxy· gen, water that is potable, edible food, and shelter. Food provides us with a source of energy needed for work and for various chemical reactions.
Author :
Publisher :
ISBN 13 :
Total Pages : 418 pages
Book Rating : 4.3/5 (91 download)
Download or read book Small Business Bibliography written by and published by . This book was released on 1958 with total page 418 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Wallace B. Van Arsdel
Publisher : John Wiley & Sons
ISBN 13 :
Total Pages : 402 pages
Book Rating : 4.:/5 (319 download)
Download or read book Quality and Stability of Frozen Foods written by Wallace B. Van Arsdel and published by John Wiley & Sons. This book was released on 1969 with total page 402 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author :
Publisher :
ISBN 13 :
Total Pages : 1272 pages
Book Rating : 4.3/5 (91 download)
Download or read book Food Engineering written by and published by . This book was released on 1969 with total page 1272 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : J. S. Pruthi
Publisher : Allied Publishers
ISBN 13 : 9788170239635
Total Pages : 584 pages
Book Rating : 4.2/5 (396 download)
Download or read book Quick Freezing Preservation of Foods: Foods of plant origin written by J. S. Pruthi and published by Allied Publishers. This book was released on 1999 with total page 584 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author :
Publisher :
ISBN 13 :
Total Pages : 1352 pages
Book Rating : 4.:/5 (318 download)
Download or read book ASHRAE Journal written by and published by . This book was released on 1971 with total page 1352 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author :
Publisher :
ISBN 13 :
Total Pages : 748 pages
Book Rating : 4.:/5 (31 download)
Download or read book Refrigeration Engineering written by and published by . This book was released on 1937 with total page 748 pages. Available in PDF, EPUB and Kindle. Book excerpt: English abstracts from Kholodil'naia tekhnika.
Author : A. S. Bawa
Publisher : New India Publishing Agency
ISBN 13 : 9789381450147
Total Pages : 396 pages
Book Rating : 4.4/5 (51 download)
Download or read book Food Science written by A. S. Bawa and published by New India Publishing Agency. This book was released on 2013-06-15 with total page 396 pages. Available in PDF, EPUB and Kindle. Book excerpt: The book aimes at imparting basics of the subject besides the latest trends in the evolution of technologies and important industrial practices. Besides the technological aspects, adequate emphasis has also been laid on the quality aspects and adequate knowledge input required for a student or professional in Food Science and Technology. The book contains 16 s addressing various important aspects such as unit operations, thermal processing, hurdle technology preservation, cold preservation, dehydration, freezing, and advanced thermal techniques such as infrared and microwaves besides non-thermal aspects such as high pressure and pulsed electric field processing as well as ?-irradiation. State-of-art subject areas such as functional foods could be an added flavour as the global food market has ample potential in the area of functional foods. Food packaging and food laws are important in commercializing processed foods as well as fresh produce and the areas require due emphasis to make the book more comprehensive.
Author : A.M. Pearson
Publisher : Springer Science & Business Media
ISBN 13 : 9401096929
Total Pages : 438 pages
Book Rating : 4.4/5 (1 download)
Download or read book Processed Meats written by A.M. Pearson and published by Springer Science & Business Media. This book was released on 2012-12-06 with total page 438 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book has been updated and expanded to give more complete coverage than the earlier edition. Like the earlier edition, it emphasizes basic scientific principles in volved in production of processed meat and poultry products. In addi tion, many product formulations and processing procedures that have been tested under commercial conditions are included. Intended as a university text for advanced undergraduate and grad uate students enrolled in the meat processing course, it is hoped that this book will also prove useful as a reference book to industry and government scientists and researchers engaged in or associated with meat and poultry processing. A. M. Pearson F. W. Taubert tDeceased 1 Introduction to Meat Processing Meat processing as discussed in this text includes all processes uti lized in altering fresh meat except for simple grinding, cutting, and mixing. In the broadest sense, this includes curing, smoking, canning, cooking, freezing, dehydration, production of intermediate-moisture products, and the use of certain additives such as chemicals and en zymes. However, the definition excludes cutting, grinding, and pack aging of fresh meats in retail stores and in homes. In this way, the definition differentiates between (1) those processes that enter into the preservation and manufacturing of meat products, and (2) those that alter the form of fresh meat in preparation for consumption.
Author : Sylvan Truman Warrington
Publisher :
ISBN 13 :
Total Pages : 88 pages
Book Rating : 4.F/5 ( download)
Download or read book Cooperative Frozen-food Locker Plants, Organization and Operation written by Sylvan Truman Warrington and published by . This book was released on 1946 with total page 88 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Wallace B. Van Arsdel
Publisher :
ISBN 13 :
Total Pages : 344 pages
Book Rating : 4.3/5 (91 download)
Download or read book The Freezing Preservation of Foods: Principles of refrigeration. Equipment for food freezing. Refrigerating and transporting frozen goods written by Wallace B. Van Arsdel and published by . This book was released on 1968 with total page 344 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Gary S. Tucker
Publisher : John Wiley & Sons
ISBN 13 : 0470697962
Total Pages : 264 pages
Book Rating : 4.4/5 (76 download)
Download or read book Food Biodeterioration and Preservation written by Gary S. Tucker and published by John Wiley & Sons. This book was released on 2008-04-30 with total page 264 pages. Available in PDF, EPUB and Kindle. Book excerpt: Biodeterioration can be defined as the breakdown of food by agents of microbiological origin, either directly or from products of their metabolism. Microbiological sources can be present in foods prior to packaging or on the surfaces of packaging materials. The shelf life and safety of the food will depend on the type and quantity of microorganism, as well as the hurdles to their growth offered by various preservation techniques. This book discusses how the agents of food biodeterioration operate, and examines the commercially-used industrial methods available to control them, allowing the production of safe and wholesome foods. There is an emphasis on the equipment employed to carry out the various methods of preservation. The introductory chapter describes in detail the microorganisms and mechanisms of food breakdown intrinsic to various key food types; dairy, meat and fish, fruit, and vegetables. Direct microorganism action will be covered in addition to enzymatic breakdown. The second chapter addresses HACCP, including food safety legislation. Subsequent chapters outline the principal, commercially-used methods of preserving foods. These chapters follow a common structure: theoretical background; flow sheets of operations; food preparation/processing equipment; special features of hygiene; packaging; shelf life; and product safety. Food Biodeterioration and Preservation is directed at food scientists and technologists in industry and academia. Since it covers all the commonly-used methods of food preservation, it will be relevant across the entire food manufacturing industry.
Author : Gary Weitzman
Publisher : National Geographic
ISBN 13 : 1426219652
Total Pages : 404 pages
Book Rating : 4.4/5 (262 download)
Download or read book National Geographic Complete Guide to Pet Health, Behavior, and Happiness written by Gary Weitzman and published by National Geographic. This book was released on 2019 with total page 404 pages. Available in PDF, EPUB and Kindle. Book excerpt: In National Geographic's comprehensive and easy-to-use illustrated pet reference, a renowned veterinarian offers expert advice on common health, behavior, and training for cats, dogs, and other domestic pets. Combining first aid, medical reference, and tips and tricks of the trade, here is your go-to-guide for at-home animal care, focusing on dogs, cats, rabbits, birds, and more! Building on more than two decades of veterinary experience, Dr. Gary Weitzman covers topics including upset stomachs, house training, physical ailments and behavior tips. The president and CEO of the San Diego Humane Society and former co-host of the weekly NPR show The Animal House, "Dr. Gary" brings a wealth of experience to essential veterinary questions, revealing basic first-aid techniques, when a trip to the vet is necessary, dietary recommendations, simple training techniques, necessary supplies, essential behavior cues, and much more.
Author : Theodoros Varzakas
Publisher : CRC Press
ISBN 13 : 1498721761
Total Pages : 729 pages
Book Rating : 4.4/5 (987 download)
Download or read book Handbook of Food Processing written by Theodoros Varzakas and published by CRC Press. This book was released on 2015-10-22 with total page 729 pages. Available in PDF, EPUB and Kindle. Book excerpt: Packed with case studies and problem calculations, Handbook of Food Processing: Food Preservation presents the information necessary to design food processing operations and goes on to describe the equipment needed to carry them out in detail. The book covers every step in the sequence of converting raw material to the final product. It also discus
