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Author : R.S. Igoe; Y.H. Hui
Publisher :
ISBN 13 : 9788123905303
Total Pages : pages
Book Rating : 4.9/5 (53 download)
Download or read book Dictionary of Food Ingredients, 3e (PB) written by R.S. Igoe; Y.H. Hui and published by . This book was released on 2004-02-01 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Ikhlas A. Khan
Publisher : John Wiley & Sons
ISBN 13 : 1118213068
Total Pages : 1079 pages
Book Rating : 4.1/5 (182 download)
Download or read book Leung's Encyclopedia of Common Natural Ingredients written by Ikhlas A. Khan and published by John Wiley & Sons. This book was released on 2011-09-21 with total page 1079 pages. Available in PDF, EPUB and Kindle. Book excerpt: The third edition of the unparalleled reference on natural ingredients and their commercial use This new Third Edition of Leung's Encyclopedia of Common Natural Ingredients: Used in Food, Drugs, and Cosmetics arrives in the wake of the huge wave of interest in dietary supplements and herbal medicine resulting from both trends in health and the Dietary Supplement and Health Education Act of 1994 (DSHEA). This fully updated and revised text includes the most recent research findings on a wide variety of ingredients, giving readers a single source for understanding and working with natural ingredients. The Encyclopedia continues the successful format for entries listed in earlier editions (consisting of source, description, chemical composition, pharmacology, uses, commercial preparations, regulatory status, and references). The text also features an easily accessible alphabetical presentation of the entries according to common names, with the index cross-referencing entries according to scientific names. This Third Edition also features: More than 50 percent more information than the Second Edition, reflecting the greatly increased research activity in recent years A new section on traditional Indian medicine, with information on nine commonly used herbs More than 6,500 references Two new appendices explaining and illustrating the botanical terminology frequently encountered in the text A revised and expanded index Leung's Encyclopedia of Common Natural Ingredients: Used in Food, Drugs, and Cosmetics, Third Edition will continue to provide a comprehensive compilation of the existing literature and prominent findings on natural ingredients to readers with an interest in medicine, nutrition, and cosmetics.
Author : P.J. Fellows
Publisher : Elsevier
ISBN 13 : 1845696344
Total Pages : 932 pages
Book Rating : 4.8/5 (456 download)
Download or read book Food Processing Technology written by P.J. Fellows and published by Elsevier. This book was released on 2009-06-22 with total page 932 pages. Available in PDF, EPUB and Kindle. Book excerpt: The first edition of Food processing technology was quickly adopted as the standard text by many food science and technology courses. This completely revised and updated third edition consolidates the position of this textbook as the best single-volume introduction to food manufacturing technologies available. This edition has been updated and extended to include the many developments that have taken place since the second edition was published. In particular, advances in microprocessor control of equipment, 'minimal' processing technologies, functional foods, developments in 'active' or 'intelligent' packaging, and storage and distribution logistics are described. Technologies that relate to cost savings, environmental improvement or enhanced product quality are highlighted. Additionally, sections in each chapter on the impact of processing on food-borne micro-organisms are included for the first time. - Introduces a range of processing techniques that are used in food manufacturing - Explains the key principles of each process, including the equipment used and the effects of processing on micro-organisms that contaminate foods - Describes post-processing operations, including packaging and distribution logistics
Author : Sean Adams
Publisher : Abrams
ISBN 13 : 1683350022
Total Pages : 262 pages
Book Rating : 4.6/5 (833 download)
Download or read book The Designer's Dictionary of Color written by Sean Adams and published by Abrams. This book was released on 2017-04-11 with total page 262 pages. Available in PDF, EPUB and Kindle. Book excerpt: A guide to the cultural, historical, and social meanings of twenty-seven colors, plus examples of successful usage of each as well as options for palette variations. The Designer’s Dictionary of Color provides an in-depth look at twenty-seven colors key to art and graphic design. Organized by spectrum, in color-by-color sections for easy navigation, this book documents each hue with charts showing color range and palette variations. Chapters detail each color’s creative history and cultural associations, with examples of color use that extend from the artistic to the utilitarian—whether the turquoise on a Reid Miles album cover or the avocado paint job on a 1970s Dodge station wagon. A practical and inspirational resource for designers and students alike, The Designer’s Dictionary of Color opens up the world of color for all those who seek to harness its incredible power.
Author :
Publisher :
ISBN 13 :
Total Pages : 1652 pages
Book Rating : 4.3/5 (91 download)
Download or read book Cumulative Book Review Digest written by and published by . This book was released on 1975 with total page 1652 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Zeki Berk
Publisher : Academic Press
ISBN 13 : 0124159869
Total Pages : 721 pages
Book Rating : 4.1/5 (241 download)
Download or read book Food Process Engineering and Technology written by Zeki Berk and published by Academic Press. This book was released on 2013-06-08 with total page 721 pages. Available in PDF, EPUB and Kindle. Book excerpt: The past 30 years have seen the establishment of food engineering both as an academic discipline and as a profession. Combining scientific depth with practical usefulness, this book serves as a tool for graduate students as well as practicing food engineers, technologists and researchers looking for the latest information on transformation and preservation processes as well as process control and plant hygiene topics. - Strong emphasis on the relationship between engineering and product quality/safety - Links theory and practice - Considers topics in light of factors such as cost and environmental issues
Author : M. Shafiur Rahman
Publisher : CRC Press
ISBN 13 : 1420017373
Total Pages : 1088 pages
Book Rating : 4.4/5 (2 download)
Download or read book Handbook of Food Preservation written by M. Shafiur Rahman and published by CRC Press. This book was released on 2007-07-16 with total page 1088 pages. Available in PDF, EPUB and Kindle. Book excerpt: The processing of food is no longer simple or straightforward, but is now a highly inter-disciplinary science. A number of new techniques have developed to extend shelf-life, minimize risk, protect the environment, and improve functional, sensory, and nutritional properties. The ever-increasing number of food products and preservation techniques cr
Author : Paul Singleton
Publisher :
ISBN 13 : 9780470056998
Total Pages : 908 pages
Book Rating : 4.0/5 (569 download)
Download or read book Dictionary of Microbiology & Molecular Biology written by Paul Singleton and published by . This book was released on 2007-11-12 with total page 908 pages. Available in PDF, EPUB and Kindle. Book excerpt: This Third, Revised Edition of a unique, encyclopaedic reference work covers the whole field of pure and applied microbiology and microbial molecular biology, from A to Zythia.
Author : Linda Mark
Publisher :
ISBN 13 :
Total Pages : 462 pages
Book Rating : 4.3/5 (91 download)
Download or read book Reference Sources written by Linda Mark and published by . This book was released on 1979 with total page 462 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Sir James Augustus Henry Murray
Publisher :
ISBN 13 :
Total Pages : 752 pages
Book Rating : 4.X/5 (1 download)
Download or read book A New English Dictionary on Historical Principles written by Sir James Augustus Henry Murray and published by . This book was released on 1905 with total page 752 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Edward R.(Ted) Farnworth
Publisher : CRC Press
ISBN 13 : 020300972X
Total Pages : 408 pages
Book Rating : 4.2/5 (3 download)
Download or read book Handbook of Fermented Functional Foods written by Edward R.(Ted) Farnworth and published by CRC Press. This book was released on 2003-03-26 with total page 408 pages. Available in PDF, EPUB and Kindle. Book excerpt: Fermented foods have been an important part of the human diet in many cultures for many centuries. Modern research, especially on the immune system, is revealing how these foods and their active ingredients impact human health. Handbook of Fermented Functional Foods presents the latest data on fermented food products, their production processes, an
Author : George A. Burdock
Publisher : CRC Press
ISBN 13 : 1000694666
Total Pages : 562 pages
Book Rating : 4.0/5 (6 download)
Download or read book Fenaroli’s Handbook of Flavor Ingredients written by George A. Burdock and published by CRC Press. This book was released on 2019-07-17 with total page 562 pages. Available in PDF, EPUB and Kindle. Book excerpt: First published in 1995: This edition of Fenaroli's Handbook of Flavor Ingredients brings together regulatory citations, FEMA numbers, Substance names and common synonyms, specifications (such as the GRAS classification by FEMA), natural sources, and permitted use levels in food into a convenient and easy-to-use reference set. The Handbook defines much of the arcane and specialized language of the flavorist, and helps update the reader on industry standards. It's a source of use levels of flavor ingredients in food approved by the FEMA expert panel. It's also a source outside of the Code of Federal Regulations (CFR) that provides both human and animal food regulatory citations for substances.
Author : James Augustus Henry Murray
Publisher :
ISBN 13 :
Total Pages : 936 pages
Book Rating : 4.:/5 (31 download)
Download or read book A New English Dictionary on Historical Principles written by James Augustus Henry Murray and published by . This book was released on 1909 with total page 936 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Robert S. Igoe
Publisher :
ISBN 13 :
Total Pages : 225 pages
Book Rating : 4.:/5 (89 download)
Download or read book Dictionary of Food Ingredients written by Robert S. Igoe and published by . This book was released on 1989 with total page 225 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Bibek Ray
Publisher : CRC Press
ISBN 13 : 1420007742
Total Pages : 536 pages
Book Rating : 4.4/5 (2 download)
Download or read book Fundamental Food Microbiology written by Bibek Ray and published by CRC Press. This book was released on 2007-10-08 with total page 536 pages. Available in PDF, EPUB and Kindle. Book excerpt: Maintaining the high standard set by the previous bestselling editions, Fundamental Food Microbiology, Fourth Edition presents the most up-to-date information in this rapidly growing and highly dynamic field. Revised and expanded to reflect recent advances, this edition broadens coverage of foodborne diseases to include many new and emerging
Author : Noah Webster
Publisher :
ISBN 13 :
Total Pages : 2132 pages
Book Rating : 4.B/5 (1 download)
Download or read book International Dictionary of the English language written by Noah Webster and published by . This book was released on 1891 with total page 2132 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Simon Quellen Field
Publisher : Chicago Review Press
ISBN 13 : 1569769605
Total Pages : 258 pages
Book Rating : 4.5/5 (697 download)
Download or read book Culinary Reactions written by Simon Quellen Field and published by Chicago Review Press. This book was released on 2011-11-01 with total page 258 pages. Available in PDF, EPUB and Kindle. Book excerpt: When you're cooking, you're a chemist! Every time you follow or modify a recipe, you are experimenting with acids and bases, emulsions and suspensions, gels and foams. In your kitchen you denature proteins, crystallize compounds, react enzymes with substrates, and nurture desired microbial life while suppressing harmful bacteria and fungi. And unlike in a laboratory, you can eat your experiments to verify your hypotheses. In Culinary Reactions, author Simon Quellen Field turns measuring cups, stovetop burners, and mixing bowls into graduated cylinders, Bunsen burners, and beakers. How does altering the ratio of flour, sugar, yeast, salt, butter, and water affect how high bread rises? Why is whipped cream made with nitrous oxide rather than the more common carbon dioxide? And why does Hollandaise sauce call for “clarified” butter? This easy-to-follow primer even includes recipes to demonstrate the concepts being discussed, including: &· Whipped Creamsicle Topping—a foam &· Cherry Dream Cheese—a protein gel &· Lemonade with Chameleon Eggs—an acid indicator
