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Author : György Ádámfi
Publisher :
ISBN 13 :
Total Pages : 796 pages
Book Rating : 4.E/5 ( download)
Download or read book Dictionary of food industry written by György Ádámfi and published by . This book was released on 1987 with total page 796 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Jean Adrian
Publisher :
ISBN 13 : 9782743000929
Total Pages : 400 pages
Book Rating : 4.0/5 (9 download)
Download or read book Dictionary of food science and industry written by Jean Adrian and published by . This book was released on 1996-01-01 with total page 400 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : International Food Information Service
Publisher : John Wiley & Sons
ISBN 13 : 1405187409
Total Pages : 489 pages
Book Rating : 4.4/5 (51 download)
Download or read book IFIS Dictionary of Food Science and Technology written by International Food Information Service and published by John Wiley & Sons. This book was released on 2009-05-18 with total page 489 pages. Available in PDF, EPUB and Kindle. Book excerpt: “When comparing this dictionary, there is very little competition at all… a very useful resource in the industrial, profession-al and supporting research areas, as well as for non-food scientists who have supervisory and management responsibility in a food area.” –Food & Beverage Reporter, Nov/Dec 2009 “I would thoroughly recommend this book to food scientists and technologists throughout the universities, research establishments and food and pharmaceutical companies. Librarians in all such establishments should ensure that they have copies on their shelves.” –International Journal of Dairy Technology, November 2009 “A must-own.” –Food Industry News, August 2009 IFIS has been producing quality comprehensive information for the world’s food science, food technology and nutrition community since its foundation in 1968 and, through its production of FSTA – Food Science and Technology Abstracts, has earned a worldwide reputation for excellence. Distilled from the extensive data held and maintained by IFIS, the dictionary is easy to use and has been rigorously edited and cross-referenced. Now in an extensively revised and updated second edition, this landmark publication features: 8,612 entries including 763 new entries and over 1,500 revised entries Reflects current usage in the scientific literature Includes local names, synonyms and Latin names, as appropriate Extensive cross-referencing Scientific editing from the team at IFIS
Author : Wilbur A. Gould
Publisher : Cti Publications
ISBN 13 : 9780930027230
Total Pages : 190 pages
Book Rating : 4.0/5 (272 download)
Download or read book Glossary for the Food Industries written by Wilbur A. Gould and published by Cti Publications. This book was released on 1995-01-01 with total page 190 pages. Available in PDF, EPUB and Kindle. Book excerpt: Includes abbreviations and acronyms, terms and terminologies, and charts and tables.
Author : Jean Adrian
Publisher : Lavoisier
ISBN 13 : 9782852065765
Total Pages : 346 pages
Book Rating : 4.0/5 (657 download)
Download or read book DICTIONARY FOOD SCI 7 INDUSTRY written by Jean Adrian and published by Lavoisier. This book was released on 1990-03-05 with total page 346 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Robert S. Igoe
Publisher : Springer Science & Business Media
ISBN 13 : 1461568382
Total Pages : 203 pages
Book Rating : 4.4/5 (615 download)
Download or read book Dictionary of Food Ingredients written by Robert S. Igoe and published by Springer Science & Business Media. This book was released on 2013-03-09 with total page 203 pages. Available in PDF, EPUB and Kindle. Book excerpt: The Dictionary of Food Ingredients is a unique, easy-to-use source of infor mation on over 1,000 food ingredients. Like the previous editions, the new and updated Third Edition provides clear and concise information on currently used additives, including natural ingredients, FDA-approved artificial ingredients, and compounds used in food processing. The dictionary entries, organized in alphabetical order, include information on ingredient functions, chemical properties, and uses in food products. The updated and revised Third Edition contains approximately 1 SO new entries, and includes an updated and expanded bibliography. It also lists food ingredients ac cording to U. S. federal regulatory status. Users of the two previous editions have commented favorably on the dictionary's straightforward and clearly-written definitions, and we have endeavored to maintain that standard in this new edition. We trust it will continue to be a valuable reference for the food scientist, food processor, food product developer, nutritionist, extension specialist, and student. R S. Igoe Y. H. Hui vii Ingredients A Acacia See Arabic. Acesulfame-K A non-nutritive sweetener, also termed acesulfame potas sium. It is a white, crystalline product that is 200 times sweeter than sucrose. It is not metabolized in the body. It is relatively stable as a powder and in liquids and solids which may be heated. Acesulfame-K is approved for use in dry food products. Acesulfame Potassium See Acesulfame-K.
Author : Leslie Rayner
Publisher :
ISBN 13 :
Total Pages : 312 pages
Book Rating : 4.E/5 ( download)
Download or read book Dictionary of Foods and Food Processes written by Leslie Rayner and published by . This book was released on 1990 with total page 312 pages. Available in PDF, EPUB and Kindle. Book excerpt: Abstract: Listing over 4200 terms used within the food industry in English, German, French, Spanish, and Italian, the book is designed as a reference for those who need to find an equivalent term or word of another language for a particular food or process . Each term includes the foreign equivalents. Varieties of certain foods are included plus cheeses, wines, and types of meat cuts and preparations.
Author : Jean Adrian
Publisher :
ISBN 13 : 9781898298403
Total Pages : 400 pages
Book Rating : 4.2/5 (984 download)
Download or read book Dictionary of Food Science and Industry written by Jean Adrian and published by . This book was released on 1996-01 with total page 400 pages. Available in PDF, EPUB and Kindle. Book excerpt: This dictionary brings together the vocabulary from the different stages of food production, from animal and vegetal production through industrial processes to nutritional physiology.
Author : Robert S. Igoe
Publisher : Springer Science & Business Media
ISBN 13 : 9780834219526
Total Pages : 244 pages
Book Rating : 4.2/5 (195 download)
Download or read book Dictionary of Food Ingredients written by Robert S. Igoe and published by Springer Science & Business Media. This book was released on 2001 with total page 244 pages. Available in PDF, EPUB and Kindle. Book excerpt: Dictionary of Food Ingredients is a concise, easy-to-use resource, covering over 1,000 food ingredients and additives, including natural ingredients, FDA-approved artificial ingredients, and compounds used in food processing. Organized alphabetically, definitions cover functionality, chemical properties, and applications, and thorough cross referencing allows readers to follow related and similar ingredients. A section based on the Code of Federal Regulations lists food ingredients according to their US approval status, and a bibliography pinpoints further information. New to this edition are 'Ingredient Categories,' which groups principal ingredients by function and describes the characteristics and applications of each group, and E numbers for ingredients. In addition, the book will be thoroughly updated with new information on existing ingredients and newly approved ingredients.The 'Dictionary' is an unparalleled source of information, providing practical, scientific, and regulatory information on every important ingredient and category. This will be of value to food scientists, ingredient suppliers, dietitians, extension specialists, and students.
Author : WA Gould
Publisher : Elsevier
ISBN 13 : 1845696107
Total Pages : 201 pages
Book Rating : 4.8/5 (456 download)
Download or read book Glossary for the Food Industries written by WA Gould and published by Elsevier. This book was released on 2013-12-03 with total page 201 pages. Available in PDF, EPUB and Kindle. Book excerpt: This work is a definitive list of food abbreviations, terms, terminologies and acronyms compiled and edited by Wilbur A. Gould, Ph.D., who has drawn from his last 50 years of active work in the food industries to compile the most comprehensive list of food words published in book form.This A-Z listing, which is double the size of the previous edition, is a must reference for all food processors, food technologists, food executives and sales individuals. Also included are 26 handy reference tables and charts for the food industry, some of which are: Avoirdupois to Metric; Moisture content; Fresh fruits and vegetables; pH values of some canned foods; Standards screen sizes; Approximate shelf life of canned fruit and vegetables; Temperature conversions; Common foodborne diseases caused by chemicals and metals; Dew point and sweating of cans, etc.
Author :
Publisher :
ISBN 13 :
Total Pages : 20 pages
Book Rating : 4.:/5 (748 download)
Download or read book Food Industry Dictionary written by and published by . This book was released on 1980 with total page 20 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Ann Sellars
Publisher : Educagri Editions
ISBN 13 : 2844445462
Total Pages : 76 pages
Book Rating : 4.8/5 (444 download)
Download or read book Food Industry Lexicon written by Ann Sellars and published by Educagri Editions. This book was released on 2007 with total page 76 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Robert S. Igoe
Publisher : Springer Science & Business Media
ISBN 13 : 1461568358
Total Pages : 203 pages
Book Rating : 4.4/5 (615 download)
Download or read book Dictionary of Food and Ingredients written by Robert S. Igoe and published by Springer Science & Business Media. This book was released on 2012-12-06 with total page 203 pages. Available in PDF, EPUB and Kindle. Book excerpt: The Dictionary of Food Ingredients is a unique, easy-to-use source of infor mation on over 1,000 food ingredients. Like the previous editions, the new and updated Third Edition provides clear and concise information on currently used additives, including natural ingredients, FDA-approved artificial ingredients, and compounds used in food processing. The dictionary entries, organized in alphabetical order, include information on ingredient functions, chemical properties, and uses in food products. The updated and revised Third Edition contains approximately 150 new entries, and includes an updated and expanded bibliography. It also lists food ingredients ac cording to U. S. federal regulatory status. Users of the two previous editions have commented favorably on the dictionary's straightforward and clearly-written definitions, and we have endeavored to maintain that standard in this new edition. We trust it will continue to be a valuable reference for the food scientist, food processor, food product developer, nutritionist, extension specialist, and student. R. S. Igoe Y. H. Hui vii Ingredients A Acacia See Arabic. Acesulfame-K A non-nutritive sweetener, also termed acesulfame potas sium. It is a white, crystalline product that is 200 times sweeter than sucrose. It is not metabolized in the body. It is relatively stable as a powder and in liquids and solids which may be heated. Acesulfame-K is approved for use in dry food products. Acesulfame Potassium See Acesulfame-K.
Author : Y. Hui
Publisher : Springer Science & Business Media
ISBN 13 : 1461523710
Total Pages : 203 pages
Book Rating : 4.4/5 (615 download)
Download or read book Dictionary of Food Ingredients written by Y. Hui and published by Springer Science & Business Media. This book was released on 2012-12-06 with total page 203 pages. Available in PDF, EPUB and Kindle. Book excerpt: The Dictionary of Food Ingredients is a unique, easy-to-use source of infor mation on over 1,000 food ingredients. Like the previous editions, the new and updated Third Edition provides clear and concise information on currently used additives, including natural ingredients, FDA-approved artificial ingredients, and compounds used in food processing. The dictionary entries, organized in alphabetical order, include information on ingredient functions, chemical properties, and uses in food products. The updated and revised Third Edition contains approximately 1 SO new entries, and includes an updated and expanded bibliography. It also lists food ingredients ac cording to U. S. federal regulatory status. Users of the two previous editions have commented favorably on the dictionary's straightforward and clearly-written definitions, and we have endeavored to maintain that standard in this new edition. We trust it will continue to be a valuable reference for the food scientist, food processor, food product developer, nutritionist, extension specialist, and student. R S. Igoe Y. H. Hui vii Ingredients A Acacia See Arabic. Acesulfame-K A non-nutritive sweetener, also termed acesulfame potas sium. It is a white, crystalline product that is 200 times sweeter than sucrose. It is not metabolized in the body. It is relatively stable as a powder and in liquids and solids which may be heated. Acesulfame-K is approved for use in dry food products. Acesulfame Potassium See Acesulfame-K.
Author : Henry Philippsborn
Publisher : Elsevier Science
ISBN 13 :
Total Pages : 604 pages
Book Rating : 4.E/5 ( download)
Download or read book Elsevier's Dictionary of Nutrition and Food Processing written by Henry Philippsborn and published by Elsevier Science. This book was released on 2002-08-09 with total page 604 pages. Available in PDF, EPUB and Kindle. Book excerpt: The dictionary contains terms covering the following fields and subfields: Agriculture: Farming: Agricultural Produce; Biological Agriculture; Botany; Horticulture: fruits, vegetables, viticulture; Climatology; Soil; Soil Treatment; Livestock: Cattle Breeding; Poultry Farming; Fish; Game; Apiculture. Products and Production Terminology: Prime Material: Natural Prime Material; Industrial Prime Material; Chemical Starting Material; Industrialized Products: Food Processing Technology; Auxiliary Products: additives, ingredients, antioxidants, preservatives; Aromas: flavour notes, flavour chemicals; Foodstuff Colorants; Vitamins in Nutrition; Water Supply: drinking water, mineral water; Baby Nutrition; Bakery; Beverages; Butchery; Confectionary; Dairy Products; Gastronomy; Spices. Biochemistry: Nutritional Science; Food Biochemistry; Microbiology; Enology; Fermentation. Medical Terms:Anatomy; Regimens; Diets; Nutritional Diseases; Veterinary Science.
Author : Arnold Eric Bender
Publisher :
ISBN 13 :
Total Pages : 244 pages
Book Rating : 4.3/5 (91 download)
Download or read book Dictionary of Nutrition and Food Technology written by Arnold Eric Bender and published by . This book was released on 1968 with total page 244 pages. Available in PDF, EPUB and Kindle. Book excerpt: Dictionary of terms used in connection with nutrition and technical aspects of the food industry.
Author : Dinesh Arora
Publisher : Daya Books
ISBN 13 : 9788176221320
Total Pages : 308 pages
Book Rating : 4.2/5 (213 download)
Download or read book Biotech S Dictionary Of Food Technology written by Dinesh Arora and published by Daya Books. This book was released on 2005 with total page 308 pages. Available in PDF, EPUB and Kindle. Book excerpt: The Dictionary At Hand, Food Technology, Deals With The Various Traditional And Urban Food Items Apart From The Various Technologies Involved In Canning, Packaging And Processing In The Food Industry. The Dictionary Has Been Made With An Aim To Acquaint The Students And Experts And Everyone Related To The Field With The Various Modern Methods Used In The Food Industry. It Has Been Our Sincere Effort To Make The Dictionary As Interesting As Possible By Introducing Picture Wherever The Necessity Has Been Felt And The Word Arrangement Has Been Made Alphabetically So That The Reader Does Not Find Any Difficulty In His Search. We Have Even Put The Country Of The Origin Of The Respective Food Item According To The Requirement Of The Dictionary. The Dictionary Will Without Doubt Be An Invaluable Addition To The Library Of A True Food Lover.
