Enzymic Browning In Peaches

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Enzymes in Food Technology

Author : Mohammed Kuddus
Publisher : Springer
ISBN 13 : 9811319332
Total Pages : 419 pages
Book Rating : 4.8/5 (113 download)

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Book Synopsis Enzymes in Food Technology by : Mohammed Kuddus

Download or read book Enzymes in Food Technology written by Mohammed Kuddus and published by Springer. This book was released on 2018-11-19 with total page 419 pages. Available in PDF, EPUB and Kindle. Book excerpt: The integration of enzymes in food processing is well known, and dedicated research is continually being pursued to address the global food crisis. This book provides a broad, up-to-date overview of the enzymes used in food technology. It discusses microbial, plant and animal enzymes in the context of their applications in the food sector; process of immobilization; thermal and operational stability; increased product specificity and specific activity; enzyme engineering; implementation of high-throughput techniques; screening of relatively unexplored environments; and development of more efficient enzymes. Offering a comprehensive reference resource on the most progressive field of food technology, this book is of interest to professionals, scientists and academics in the food and biotech industries.

Enzymic Browning in Peaches

Author : Vimalkumar Ranchhodbhai Patel
Publisher :
ISBN 13 :
Total Pages : 132 pages
Book Rating : 4.:/5 (28 download)

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Book Synopsis Enzymic Browning in Peaches by : Vimalkumar Ranchhodbhai Patel

Download or read book Enzymic Browning in Peaches written by Vimalkumar Ranchhodbhai Patel and published by . This book was released on 1966 with total page 132 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Enzymic Browning in Cling Peaches

Author : Bulan Phithakpol
Publisher :
ISBN 13 :
Total Pages : 140 pages
Book Rating : 4.:/5 (3 download)

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Book Synopsis Enzymic Browning in Cling Peaches by : Bulan Phithakpol

Download or read book Enzymic Browning in Cling Peaches written by Bulan Phithakpol and published by . This book was released on 1969 with total page 140 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Heritability of Enzymic Browning Potential in Dwarf Peaches

Author : Buck William Boynton
Publisher :
ISBN 13 :
Total Pages : 96 pages
Book Rating : 4.:/5 (15 download)

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Book Synopsis Heritability of Enzymic Browning Potential in Dwarf Peaches by : Buck William Boynton

Download or read book Heritability of Enzymic Browning Potential in Dwarf Peaches written by Buck William Boynton and published by . This book was released on 1983 with total page 96 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Postharvest Technology of Fruits and Vegetables: General concepts and principles

Author : L. R. Verma
Publisher : Indus Publishing
ISBN 13 : 9788173871085
Total Pages : 1272 pages
Book Rating : 4.8/5 (71 download)

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Book Synopsis Postharvest Technology of Fruits and Vegetables: General concepts and principles by : L. R. Verma

Download or read book Postharvest Technology of Fruits and Vegetables: General concepts and principles written by L. R. Verma and published by Indus Publishing. This book was released on 2000 with total page 1272 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book covers various method of extending the postharvest life of fruits and vegetables viz, storage, packaging, canning, chemical & low temperatures preservation, irradiation, fermentation & waste management.

Essentials of Food Science

Author : Vickie A. Vaclavik
Publisher : Springer Science & Business Media
ISBN 13 : 0387699406
Total Pages : 565 pages
Book Rating : 4.3/5 (876 download)

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Book Synopsis Essentials of Food Science by : Vickie A. Vaclavik

Download or read book Essentials of Food Science written by Vickie A. Vaclavik and published by Springer Science & Business Media. This book was released on 2007-12-03 with total page 565 pages. Available in PDF, EPUB and Kindle. Book excerpt: Essentials of Food Science covers the basics of foods, food science, and food technology. The book is meant for the non-major intro course, whether taught in the food science or nutrition/dietetics department. In previous editions the book was organized around the USDA Food Pyramid which has been replaced. The revised pyramid will now be mentioned in appropriate chapters only. Other updates include new photos, website references, and culinary alerts for culinary and food preparation students. Two added topics include RFID (Radio frequency ID) tags, and trans fat disclosures. Includes updates on: food commodities, optimizing quality, laws, and food safety.

Handbook of Fruit Science and Technology

Author : D. K. Salunkhe
Publisher : CRC Press
ISBN 13 : 9780824796433
Total Pages : 632 pages
Book Rating : 4.7/5 (964 download)

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Book Synopsis Handbook of Fruit Science and Technology by : D. K. Salunkhe

Download or read book Handbook of Fruit Science and Technology written by D. K. Salunkhe and published by CRC Press. This book was released on 1995-08-18 with total page 632 pages. Available in PDF, EPUB and Kindle. Book excerpt: This work offers comprehensive, current coverage of preharvest and postharvest handling and production of fruits grown in tropical, subtropical and temperate regions throughout the world. It discusses over 60 major and minor crops, and details developments in fruit handling and disease control, storage practices, packaging for fruit protection, sizing equipment, conveyors, package fillers, refrigeration methods and more.

Food Biochemistry and Food Processing

Author : Y. H. Hui
Publisher : John Wiley & Sons
ISBN 13 : 0470276347
Total Pages : 786 pages
Book Rating : 4.4/5 (72 download)

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Book Synopsis Food Biochemistry and Food Processing by : Y. H. Hui

Download or read book Food Biochemistry and Food Processing written by Y. H. Hui and published by John Wiley & Sons. This book was released on 2008-02-15 with total page 786 pages. Available in PDF, EPUB and Kindle. Book excerpt: The biochemistry of food is the foundation on which the research and development advances in food biotechnology are built. In Food Biochemistry and Food Processing, lead editor Y.H. Hui has assembled over fifty acclaimed academicians and industry professionals to create this indispensable reference and text on food biochemistry and the ever-increasing development in the biotechnology of food processing. While biochemistry may be covered in a chapter or two in standard reference books on the chemistry, enzymes, or fermentation of food, and may be addressed in greater depth by commodity-specific texts (e.g., the biotechnology of meat, seafood, or cereal), books on the general coverage of food biochemistry are not so common. Food Biochemistry and Food Processing effectively fills this void. Beginning with sections on the essential principles of food biochemistry, enzymology and food processing, the book then takes the reader on commodity-by-commodity discussions of biochemistry of raw materials and product processing. Later sections address the biochemistry and processing aspects of food fermentation, microbiology, and food safety. As an invaluable reference tool or as a state-of-the-industry text, Food Biochemistry and Food Processing fully develops and explains the biochemical aspects of food processing for scientist and student alike.

Fruit Manufacturing

Author : Jorge E. Lozano
Publisher : Springer Science & Business Media
ISBN 13 : 0387306161
Total Pages : 238 pages
Book Rating : 4.3/5 (873 download)

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Book Synopsis Fruit Manufacturing by : Jorge E. Lozano

Download or read book Fruit Manufacturing written by Jorge E. Lozano and published by Springer Science & Business Media. This book was released on 2006-11-28 with total page 238 pages. Available in PDF, EPUB and Kindle. Book excerpt: Emphasizing the products rather than the processes this is the first book to encompass quality changes during processing and storage of fruit in the food industry. It presents the influence on a fruit product’s quality in relation to the different processing methods, from freezing to high temperature techniques. It also discusses the origin of deterioration, kinetics of negative reactions, and methods for inhibition and control of the same.

Understanding Ingredients

Author : Anne Barnett
Publisher : Heinemann
ISBN 13 : 9780435428273
Total Pages : 108 pages
Book Rating : 4.4/5 (282 download)

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Book Synopsis Understanding Ingredients by : Anne Barnett

Download or read book Understanding Ingredients written by Anne Barnett and published by Heinemann. This book was released on 1998 with total page 108 pages. Available in PDF, EPUB and Kindle. Book excerpt: " ... Tells you everything you need to know about the structure and properties of ingredients ... [and] all aspects of each ingredient: where it comes from, what varieties are available, how it is commercially processed, as well as how you can get the best out of it ... Facts and figures on safety, nutrition and the law"--Back cover.

Food Science

Author : Norman N. Potter
Publisher : Springer Science & Business Media
ISBN 13 : 9780834212657
Total Pages : 630 pages
Book Rating : 4.2/5 (126 download)

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Book Synopsis Food Science by : Norman N. Potter

Download or read book Food Science written by Norman N. Potter and published by Springer Science & Business Media. This book was released on 1998 with total page 630 pages. Available in PDF, EPUB and Kindle. Book excerpt: Now in its fifth edition, Food Science remains the most popular and reliable text for introductory courses in food science and technology. This new edition retains the basic format and pedagogical features of previous editions and provides an up-to-date foundation upon which more advanced and specialized knowledge can be built. This essential volume introduces and surveys the broad and complex interrelationships among food ingredients, processing, packaging, distribution and storage, and explores how these factors influence food quality and safety. Reflecting recent advances and emerging technologies in the area, this new edition includes updated commodity and ingredient chapters to emphasize the growing importance of analogs, macro-substitutions, fat fiber and sugar substitutes and replacement products, especially as they affect new product development and increasing concerns for a healthier diet. Revised processing chapters include changing attitudes toward food irradiation, greater use of microwave cooking and microwaveable products, controlled and modified atmosphere packaging and expanding technologies such a extrusion cooking, ohmic heating and supercritical fluid extraction, new information that addresses concerns about the responsible management of food technology, considering environmental, social and economic consequences, as well as the increasing globalization of the food industry. Discussions of food safety an consumer protection including newer phychrotropic pathogens; HAACP techniques for product safety and quality; new information on food additives; pesticides and hormones; and the latest information on nutrition labeling and food regulation. An outstanding text for students with little or no previous instruction in food science and technology, Food Science is also a valuable reference for professionals in food processing, as well as for those working in fields that service, regulate or otherwise interface with the food industry.

How to Pick a Peach

Author : Russ Parsons
Publisher : Houghton Mifflin Harcourt
ISBN 13 : 9780618463480
Total Pages : 440 pages
Book Rating : 4.4/5 (634 download)

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Book Synopsis How to Pick a Peach by : Russ Parsons

Download or read book How to Pick a Peach written by Russ Parsons and published by Houghton Mifflin Harcourt. This book was released on 2007 with total page 440 pages. Available in PDF, EPUB and Kindle. Book excerpt: In this follow-up to his critically acclaimed "How to Read a French Fry," Parsons helps the cook sort through the produce in the market; reveals intriguing facts about vegetables and fruits; and provides instructions on how to choose, store, and prepare these items.

Characteristics of Browning Enzymes in Fay Elberta Freestone Peaches

Author : Philip Reyes
Publisher :
ISBN 13 :
Total Pages : 190 pages
Book Rating : 4.:/5 (28 download)

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Book Synopsis Characteristics of Browning Enzymes in Fay Elberta Freestone Peaches by : Philip Reyes

Download or read book Characteristics of Browning Enzymes in Fay Elberta Freestone Peaches written by Philip Reyes and published by . This book was released on 1959 with total page 190 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Advances in Fresh-Cut Fruits and Vegetables Processing

Author : Olga Martin-Belloso
Publisher : CRC Press
ISBN 13 : 1420071238
Total Pages : 424 pages
Book Rating : 4.4/5 (2 download)

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Book Synopsis Advances in Fresh-Cut Fruits and Vegetables Processing by : Olga Martin-Belloso

Download or read book Advances in Fresh-Cut Fruits and Vegetables Processing written by Olga Martin-Belloso and published by CRC Press. This book was released on 2010-10-21 with total page 424 pages. Available in PDF, EPUB and Kindle. Book excerpt: Despite a worldwide increase in demand for fresh-cut fruit and vegetables, in many countries these products are prepared in uncontrolled conditions and have the potential to pose substantial risk for consumers. Correspondingly, researchers have ramped up efforts to provide adequate technologies and practices to assure product safety while keeping n

Commercial Fruit Processing

Author : Jasper Woodroof
Publisher : Springer Science & Business Media
ISBN 13 : 9401173850
Total Pages : 680 pages
Book Rating : 4.4/5 (11 download)

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Book Synopsis Commercial Fruit Processing by : Jasper Woodroof

Download or read book Commercial Fruit Processing written by Jasper Woodroof and published by Springer Science & Business Media. This book was released on 2012-12-06 with total page 680 pages. Available in PDF, EPUB and Kindle. Book excerpt: • use of fewer additives containing sodium, spices, artificial colors and flavors, and "energy" • continued use of fruits in cereals, salads, cakes, pies, and other com binations, as a source of minerals, vitamins, fiber, and natural flavors and colors An important recent innovation is low-moisture processing, in which fruit, with no added sugar, preservative, or carrier, is converted into convenient dehydrated forms. Development of this technology has been stimulated by high transportation rates, improvements in technology, and revolutionary new packages. In addition to raisins, prunes, and dehy drated apples, pears, peaches, and apricots, bananas are available in flakes, slices, and granules; pineapple and other tropical fruits also are available in new forms. Another low-moisture product is apple fiber sol ids, consisting of cell wall material (cellulose, hemicellulose, lignin, and pectin) and apple sugars. Low-moisture forms of other fruits are becom mg more common. Commercial Fruit Processing is a companion volume to Commercial Vegetable Processing, also edited by B. S. Luh and J. G. Woodroof; both are being updated and revised simultaneously. Grateful acknowledgments and thanks go to contributors who wrote in their own area of expertise on commercial fruit processing. Credit also goes to more than a dozen commercial companies and individuals who supplied photographs, charts, tables, and data from commercial opera tions. Thanks also to Ann Autry who typed, corrected, and edited the manu script; and to Naomi C. Woodroof, my wife, for assisting in research.

Temperate Fruit Crop Breeding

Author : Jim F. Hancock
Publisher : Springer Science & Business Media
ISBN 13 : 1402069073
Total Pages : 459 pages
Book Rating : 4.4/5 (2 download)

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Book Synopsis Temperate Fruit Crop Breeding by : Jim F. Hancock

Download or read book Temperate Fruit Crop Breeding written by Jim F. Hancock and published by Springer Science & Business Media. This book was released on 2008-02-21 with total page 459 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book fully integrates the conventional and biotechnological approaches to fruit crop breeding. Individual chapters are written on a wide variety of species covering all the major fruit crops in one volume. For each crop, there is a discussion of their taxonomy and evolution, history of improvement, crossing techniques, evaluation methods, and heritability of major traits and germplasm resources. Also discussed are the most recent advances in genetic mapping and QTL (quantitative trait loci) analysis, marker assisted breeding, gene cloning, gene expression analysis, regeneration and transformation. Patenting and licensing issues are also covered.

Food Biochemistry and Food Processing

Author : Benjamin K. Simpson
Publisher : John Wiley & Sons
ISBN 13 : 1118308050
Total Pages : 909 pages
Book Rating : 4.1/5 (183 download)

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Book Synopsis Food Biochemistry and Food Processing by : Benjamin K. Simpson

Download or read book Food Biochemistry and Food Processing written by Benjamin K. Simpson and published by John Wiley & Sons. This book was released on 2012-04-11 with total page 909 pages. Available in PDF, EPUB and Kindle. Book excerpt: The biochemistry of food is the foundation on which the research and development advances in food biotechnology are built. In Food Biochemistry and Food Processing, Second Edition, the editors have brought together more than fifty acclaimed academicians and industry professionals from around the world to create this fully revised and updated edition. This book is an indispensable reference and text on food biochemistry and the ever increasing developments in the biotechnology of food processing. Beginning with sections on the essential principles of food biochemistry, enzymology, and food processing, the book then takes the reader on commodity-by-commodity discussions of biochemistry of raw materials and product processing. Chapters in this second edition have been revised to include safety considerations and the chemical changes induced by processing in the biomolecules of the selected foodstuffs. This edition also includes a new section on health and functional foods, as well as ten new chapters including those on thermally and minimally processed foods, separation technology in food processing, and food allergens. Food Biochemistry and Food Processing, second edition fully develops and explains the biochemical aspects of food processing, and brings together timely and relevant topics in food science and technology in one package. This book is an invaluable reference tool for professional food scientists, researchers and technologists in the food industry, as well as faculty and students in food science, food technology and food engineering programs. The Editor Dr. Benjamin K. Simpson, Department of Food Science and Agricultural Chemistry, McGill University, Quebec, Canada Associate Editors Professor Leo Nollet, Department of Applied Engineering Sciences, Hogeschool Ghent, Belgium Professor Fidel Toldrá, Instituto de Agroquímica y Tecnología de Alimentos (CSIC), Valencia, Spain Professor Soottawat Benjakul, Department of Food Technology, Prince of Songkla University, Songkhla, Thailand Professor Gopinadhan Paliyath, Department of Plant Agriculture, University of Guelph, Ontario, Canada Dr. Y. H. Hui, Consultant to the Food Industry, West Sacramento, California, USA