Food Industry Dictionary

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Dictionary of Food Ingredients

Author : Robert S. Igoe
Publisher : Springer Science & Business Media
ISBN 13 : 1461568382
Total Pages : 203 pages
Book Rating : 4.4/5 (615 download)

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Book Synopsis Dictionary of Food Ingredients by : Robert S. Igoe

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.

Dictionary of Food

Author : Charles Sinclair
Publisher : A&C Black
ISBN 13 : 1408102188
Total Pages : 1145 pages
Book Rating : 4.4/5 (81 download)

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Book Synopsis Dictionary of Food by : Charles Sinclair

Download or read book Dictionary of Food written by Charles Sinclair and published by A&C Black. This book was released on 2009-01-01 with total page 1145 pages. Available in PDF, EPUB and Kindle. Book excerpt: The Dictionary of Food is the indispensable companion for everyone who loves reading about food, or cooking it. We live in a globalised world, and our tastes in food have widened dramatically in recent years. The Dictionary of Food reflects this huge cultural shift. With concise descriptions of dishes, ingredients, equipment, and techniques, it brings the world's cuisines, familiar and less familiar, within our grasp. '... so interesting that it only stayed on my desk very briefly before it was taken away... invaluable in anyone's kitchen and particularly useful for professional chefs.' - Caroline Waldegrave, Leiths School of Food and Wine

IFIS Dictionary of Food Science and Technology

Author : International Food Information Service
Publisher : Wiley-Blackwell
ISBN 13 : 9781405125055
Total Pages : 424 pages
Book Rating : 4.1/5 (25 download)

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Book Synopsis IFIS Dictionary of Food Science and Technology by : International Food Information Service

Download or read book IFIS Dictionary of Food Science and Technology written by International Food Information Service and published by Wiley-Blackwell. This book was released on 2005-07-11 with total page 424 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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. This landmark publication features: * Over 7800 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 This dictionary is an invaluable resource for all food scientists, food technologists, chemists and nutritionists in universities, research establishments, food and pharmaceutical companies. Libraries in all establishments where these subjects are studied and taught should ensure that they have copies on their shelves. The International Food Information Service (IFIS) is a not-for-profit organisation providing international products and services, commissioning research and providing education in information science for the international food science, food technology and human nutrition community. Further information can be found at the IFIS website, www.foodsciencecentral.com. FSTA - Food Science and Technology Abstracts? and Food Science Central? are registered trade marks within Europe and trade marks within the USA.

Dictionary of Industrial Terminology

Author : Michael D. Holloway
Publisher : John Wiley & Sons
ISBN 13 : 1119364108
Total Pages : 1456 pages
Book Rating : 4.1/5 (193 download)

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Book Synopsis Dictionary of Industrial Terminology by : Michael D. Holloway

Download or read book Dictionary of Industrial Terminology written by Michael D. Holloway and published by John Wiley & Sons. This book was released on 2020-12-09 with total page 1456 pages. Available in PDF, EPUB and Kindle. Book excerpt: This is the most comprehensive dictionary of maintenance and reliability terms ever compiled, covering the process, manufacturing, and other related industries, every major area of engineering used in industry, and more. The over 15,000 entries are all alphabetically arranged and include special features to encourage usage and understanding. They are supplemented by hundreds of figures and tables that clearly demonstrate the principles & concepts behind important process control, instrumentation, reliability, machinery, asset management, lubrication, corrosion, and much much more. With contributions by leading researchers in the field: Zaki Yamani Bin Zakaria Department, Chemical Engineering, Faculty Universiti Teknologi Malaysia, Malaysia Prof. Jelenka B. Savkovic-Stevanovic, Chemical Engineering Dept, University of Belgrade, Serbia Jim Drago, PE, Garlock an EnPro Industries family of companies, USA Robert Perez, President of Pumpcalcs, USA Luiz Alberto Verri, Independent Consultatnt, Verri Veritatis Consultoria, Brasil Matt Tones, Garlock an EnPro Industries family of companies, USA Dr. Reza Javaherdashti, formerly with Qatar University, Doha-Qatar Prof. Semra Bilgic, Faculty of Sciences, Department of Physical Chemistry, Ankara University, Turkey Dr. Mazura Jusoh , Chemical Engineering Department, Universiti Teknologi Malaysia Jayesh Ramesh Tekchandaney, Unique Mixers and Furnaces Pvt. Ltd. Dr. Henry Tan, Senior Lecturer in Safety & Reliability Engineering, and Subsea Engineering, School of Engineering, University of Aberdeen Fiddoson Fiddo, School of Engineering, University of Aberdeen Prof. Roy Johnsen, NTNU, Norway Prof. N. Sitaram , Thermal Turbomachines Laboratory, Department of Mechanical Engineering, IIT Madras, Chennai India Ghazaleh Mohammadali, IranOilGas Network Members' Services Greg Livelli, ABB Instrumentation, Warminster, Pennsylvania, USA Gas Processors Suppliers Association (GPSA)

IFIS Dictionary of Food Science and Technology

Author : International Food Information Service
Publisher : John Wiley & Sons
ISBN 13 : 1405187409
Total Pages : 489 pages
Book Rating : 4.4/5 (51 download)

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Book Synopsis IFIS Dictionary of Food Science and Technology by : International Food Information Service

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

A Dictionary of Food and Nutrition

Author : David A. Bender
Publisher : Oxford University Press
ISBN 13 : 0192518429
Total Pages : 992 pages
Book Rating : 4.1/5 (925 download)

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Book Synopsis A Dictionary of Food and Nutrition by : David A. Bender

Download or read book A Dictionary of Food and Nutrition written by David A. Bender and published by Oxford University Press. This book was released on 2014-01-23 with total page 992 pages. Available in PDF, EPUB and Kindle. Book excerpt: This leading dictionary contains over 8,000 entries covering all aspects of food and nutrition, diet and health. Jargon-free definitions clearly explain even the most technical of nutritional terms. From absinthe to zymogens, it covers types of food (including everyday foods and little-known foods, e.g. payusnaya), nutritional information, vitamins, minerals, and key scientific areas including metabolism and genomics. An essential online A-Z for nutritionists, food manufacturers, caterers, health-care students, food science/technology students, and anyone who has an interest in, or enjoys, food and wants to find out more about what they eat.

A Consumer's Dictionary of Food Additives, 7th Edition

Author : Ruth Winter
Publisher : Crown Archetype
ISBN 13 : 030745259X
Total Pages : 607 pages
Book Rating : 4.3/5 (74 download)

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Book Synopsis A Consumer's Dictionary of Food Additives, 7th Edition by : Ruth Winter

Download or read book A Consumer's Dictionary of Food Additives, 7th Edition written by Ruth Winter and published by Crown Archetype. This book was released on 2009-04-14 with total page 607 pages. Available in PDF, EPUB and Kindle. Book excerpt: An Essential Household Reference…Revised and Updated With our culture’s growing interest in organic foods and healthy eating, it is important to understand what food labels mean and to learn how to read between the lines. This completely revised and updated edition of A Consumer’s Dictionary of Food Additives gives you the facts about the safety and side effects of more than 12,000 ingredients–such as preservatives, food-tainting pesticides, and animal drugs–that end up in food as a result of processing and curing. It tells you what’s safe and what you should leave on the grocery-store shelves. In addition to updated entries that cover the latest medical and scientific research on substances such as food enhancers and preservatives, this must-have guide includes more than 650 new chemicals now commonly used in food. You’ll also find information on modern food-production technologies such as bovine growth hormone and genetically engineered vegetables. Alphabetically organized, cross-referenced, and written in everyday language, this is a precise tool for understanding food labels and knowing which products are best to bring home to your family.

What's Cooking America

Author : Linda Stradley
Publisher : Chehalem Pub
ISBN 13 : 9780966534009
Total Pages : 433 pages
Book Rating : 4.5/5 (34 download)

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Book Synopsis What's Cooking America by : Linda Stradley

Download or read book What's Cooking America written by Linda Stradley and published by Chehalem Pub. This book was released on 1997-03-01 with total page 433 pages. Available in PDF, EPUB and Kindle. Book excerpt: Friendly and inviting -- bound to be a classic -- What's Cooking America, with clarity, organization and thoroughness, offers more than 800 family-tried-and-tasted recipes. accompanied by a wealth of information. This book will move into America's kitchens to stay. Here's the information you'll have at your fingertips: -- A treasure trove of unique. easy-to-follow recipes from all over America readily transforms every "cook" into a "chef". -- An eye-pleasing page layout -- enhanced by lively illustrations -- that defies confusion and presents pertinent information with clarity and orderliness. -- Well-organized, standardized listings of ingredients for no-mistake food preparation. -- Accurate, time-tested mixing and cooking tips, hints and historical tidbits. -- Informative, instructive and entertaining sidebars for easy perusal.

Dictionary of Flavors

Author : Dolf De Rovira, Sr.
Publisher : John Wiley & Sons
ISBN 13 : 0470384840
Total Pages : 733 pages
Book Rating : 4.4/5 (73 download)

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Book Synopsis Dictionary of Flavors by : Dolf De Rovira, Sr.

Download or read book Dictionary of Flavors written by Dolf De Rovira, Sr. and published by John Wiley & Sons. This book was released on 2008-06-02 with total page 733 pages. Available in PDF, EPUB and Kindle. Book excerpt: Dictionary of Flavors provides information on flavors, flavor chemistry and natural products, as well as a perspective on the related fields of regulatory, sensory, chemistry, biology, pharmacology, business, bacteriology, marketing and psychology. Flavors covered include those used in food and beverages, tobacco flavorings, alcoholic beverages, and pet and animal foods. Comparative flavor chemistry is used to evaluate and describe homologous groups of similar chemical structures. Author and flavor chemist De Rovira has collated the G.R.A.S. ingredients into chemically similar groups, where those structural relationships would dictate flavor attribute similarities, allowing predictable aroma types that can be more easily recalled and developed. Coverage in the second edition is extended to include the many significant and recent changes in the fields of flavor chemistry, food technology, and regulatory. Definitions of many items are expanded and inclusion of new items is extensive. To view figures from the book in full color please visit www.flavordynamics.com.

Food Industries

Author : Hermann Theodore Vulté
Publisher :
ISBN 13 :
Total Pages : 332 pages
Book Rating : 4.:/5 (1 download)

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Book Synopsis Food Industries by : Hermann Theodore Vulté

Download or read book Food Industries written by Hermann Theodore Vulté and published by . This book was released on 1914 with total page 332 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Legal Dictionary of Food Security in the World

Author : François Collart Dutilleul
Publisher : Primento
ISBN 13 : 2804468992
Total Pages : 577 pages
Book Rating : 4.8/5 (44 download)

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Book Synopsis Legal Dictionary of Food Security in the World by : François Collart Dutilleul

Download or read book Legal Dictionary of Food Security in the World written by François Collart Dutilleul and published by Primento. This book was released on 2013-12-06 with total page 577 pages. Available in PDF, EPUB and Kindle. Book excerpt: This dictionary contains about 170 entries and presents an overview of the different issues related to worldwide food insecurity, with a particular yet not exclusive focus on the existing rules and regulations. The objective of food security is considered from a quantitative angle (security of supplies, access to food) and a qualitative angle (sanitary quality of food, commercial quality). Therefore, this dictionary analyzes the concept of food security “from farm to fork”. These entries were selected because they bring to light the international legal frame of food security and because they point out the current issues linked to the production of food, the local, regional or international trade of food, the food and health crises, the current situation in developing countries, etc. Consequently, among the issues that will be addressed inside this book, there will be some definitions of “land grabbing”, “bio-fuels”, “food allergies”, “fundamental needs”, “fair trade”, “the Doha Round”, “the right to food”, “women”, “international investments”, “the World Trade Organization”, “genetically modified organisms”, “the precautionary principle”, “protectionism”, “land reforms”, “corporate social responsibility”, “speculation”, food sovereignty”… With a wide variety of entries, approached through different perspectives, this dictionary is intended for all audiences.

The Chef's Companion

Author : Elizabeth Riely
Publisher : Wiley
ISBN 13 : 9780471287599
Total Pages : 0 pages
Book Rating : 4.2/5 (875 download)

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Book Synopsis The Chef's Companion by : Elizabeth Riely

Download or read book The Chef's Companion written by Elizabeth Riely and published by Wiley. This book was released on 1996-05-29 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: Any food professional or aspiring chef will quickly build confidence in the use of culinary terms with this indispensable guide to the correct spelling, pronunciation, definition, usage, and origin of over 4,500 terms. The updated Second Edition of The Chefs Companion succinctly covers all the latest terms relating to cooking techniques, food preparations, herbs and spices, varieties and cuts of food, wine terminology, and equipment for the professional kitchen, as well as notable figures in the history of food and gastronomy.

A Dictionary of Food and Nutrition

Author : DAVID A. BENDER
Publisher :
ISBN 13 : 9780198829003
Total Pages : 608 pages
Book Rating : 4.8/5 (29 download)

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Book Synopsis A Dictionary of Food and Nutrition by : DAVID A. BENDER

Download or read book A Dictionary of Food and Nutrition written by DAVID A. BENDER and published by . This book was released on 2018-03-22 with total page 608 pages. Available in PDF, EPUB and Kindle. Book excerpt: This leading dictionary contains over 6,150 entries covering all aspects of food and nutrition, diet and health. With jargon-free definitions and useful appendix material, including RDA lists, it is an essential A-Z for anyone studying, teaching or working with food and nutrition and for those who want to know more about the food they are eating.

Chew on this

Author : Eric Schlosser
Publisher : Houghton Mifflin Harcourt
ISBN 13 : 9780618593941
Total Pages : 326 pages
Book Rating : 4.5/5 (939 download)

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Book Synopsis Chew on this by : Eric Schlosser

Download or read book Chew on this written by Eric Schlosser and published by Houghton Mifflin Harcourt. This book was released on 2006 with total page 326 pages. Available in PDF, EPUB and Kindle. Book excerpt: 'Chew On This' reveals the truth about the the fast food industry - how it all began, its success, what fast food actually is, what goes on in the slaughterhouses, meatpacking factories and flavour labs, the exploitation of young workers in the thousands of fast-food outlets throughout the world, and much more.

Historical Dictionary of the Petroleum Industry

Author : Marius S. Vassiliou
Publisher : Rowman & Littlefield
ISBN 13 : 1538111608
Total Pages : 671 pages
Book Rating : 4.5/5 (381 download)

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Book Synopsis Historical Dictionary of the Petroleum Industry by : Marius S. Vassiliou

Download or read book Historical Dictionary of the Petroleum Industry written by Marius S. Vassiliou and published by Rowman & Littlefield. This book was released on 2018-06-20 with total page 671 pages. Available in PDF, EPUB and Kindle. Book excerpt: The petroleum industry is unique: it is an industry without which modern civilization would collapse. Despite the advances in alternative energy, petroleum’s role is still central. Petroleum still drives economics, geopolitics, and sometimes war. The history of petroleum is, to some measure, the history of the modern world. This book represents a concise but complete one-volume reference on the history of the petroleum industry from pre-modern times to the present day, covering all aspects of business, technology, and geopolitics. The book also presents an analysis of the future of petroleum, and a highly useful set of statistical graphs. Anyone interested in the history, status, and outlook for petroleum will find this book a uniquely valuable first place to look. This new second edition incorporates all the revolutionary changes in the petroleum landscape since the first edition was published, including the boom in extraction of oil and gas from shale formations using techniques such as fracking and horizontal drilling. This second edition of Historical Dictionary of the Petroleum Industry contains a chronology, an introduction, appendixes, and an extensive bibliography. The dictionary section has over 500 cross-referenced entries on companies, people, events, technologies, countries, provinces, cities, and regions related to the history of the world’s petroleum industry. This book is an excellent resource for students, researchers, and anyone wanting to know more about the petroleum industry.

Dictionary of Food Compounds with CD-ROM

Author : Shmuel Yannai
Publisher : CRC Press
ISBN 13 : 1420068458
Total Pages : 1784 pages
Book Rating : 4.4/5 (2 download)

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Book Synopsis Dictionary of Food Compounds with CD-ROM by : Shmuel Yannai

Download or read book Dictionary of Food Compounds with CD-ROM written by Shmuel Yannai and published by CRC Press. This book was released on 2003-10-24 with total page 1784 pages. Available in PDF, EPUB and Kindle. Book excerpt: The Dictionary of Food Compounds with CD-ROM: Additives, Flavors, and Ingredients provides comprehensive information on 30,000 compounds found in food, including: NATURAL FOOD CONSTITUENTS Lipids Proteins Carbohydrates Fatty acids Flavonoids Alkaloids FOOD ADDITIVES Colorants Preservatives Antioxidants Fl

Hippie Dictionary

Author : John Bassett Mccleary
Publisher : Ten Speed Press
ISBN 13 : 0307814335
Total Pages : 722 pages
Book Rating : 4.3/5 (78 download)

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Book Synopsis Hippie Dictionary by : John Bassett Mccleary

Download or read book Hippie Dictionary written by John Bassett Mccleary and published by Ten Speed Press. This book was released on 2013-05-22 with total page 722 pages. Available in PDF, EPUB and Kindle. Book excerpt: Whether you lived through the sixties and seventies or just wish you had, this revised and expanded edition of the Hippie Dictionary entertains as much as it educates. Cultural and political listings such as "Age of Aquarius," "Ceasar Chavez," and "Black Power Movement," plus popular phrases like "acid flashback," "get a grip," and "are you for real?" will remind you of how revolutionary those 20 years were. Although the hippie era spans two decades beginning with the approval of the birth control pill in 1960 and ending with the death of John Lennon in 1980, it wasn't all about sex, drugs, and rock'n' roll. These were the early years of pro-ecology and anti-capitalist beliefs-beliefs that are just as timely as ever. So kick back and trip out on the new entries as well as the old, and discover why some are dubbing the sixties and seventies "the intellectual renaissance of the 20th century."