Food Tech Focus

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Food Tech Focus Stage 5 Student Book

Author : Geraldine Blake
Publisher :
ISBN 13 : 9780170383417
Total Pages : 0 pages
Book Rating : 4.3/5 (834 download)

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Book Synopsis Food Tech Focus Stage 5 Student Book by : Geraldine Blake

Download or read book Food Tech Focus Stage 5 Student Book written by Geraldine Blake and published by . This book was released on 2016-10-26 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: Written for the Stage 5 NSW Food Technology Syllabus, the second edition of Food Tech Focus has been updated with new activities, case studies and on-trend recipes. It has an increased focus on developing literacy and numeracy skills and includes even more content around nutrition and ensuring students make responsible food choices. It also looks at changes to the wider context of the education landscape and attitudes towards food and nutrition. The slick and engaging new text design has been created to ensure the content is presented in a format that is visually appealing and engaging for students. All the graphs, tables and statistics have been thoroughly checked and updated, so teachers can be confident in the relevance and accuracy of the information being taught. *Complimentary access to NelsonNet is available to teachers who use the accompanying student book as a core resource in their classroom. Contact your education consultant for access codes and conditions.

Food Tech Focus

Author : Lois Aspin
Publisher :
ISBN 13 : 9781442537873
Total Pages : 368 pages
Book Rating : 4.5/5 (378 download)

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Book Synopsis Food Tech Focus by : Lois Aspin

Download or read book Food Tech Focus written by Lois Aspin and published by . This book was released on 2010 with total page 368 pages. Available in PDF, EPUB and Kindle. Book excerpt: Food Tech Focus is the exciting series from the market leader in Food Technology teaching and learning solutions. Food Tech Focus comprehensively covers the NSW Food Technology syllabus. The rich design and easy-to-follow layout will engage students in all aspects of Food Technology. Each chapter opens with a strong visual image providing a discussion point to activate students' prior learning. The handy syllabus grid guides students on their journey through Food Technology. Each chapter is divided into units that provide students with the key knowledge and skills required by the syllabus. The end of each unit provides a wealth of activities that revise, consolidate and extend students' knowledge. Each chapter contains a 'Practitioner Focus', introducing the students to real-life examples of people engaged in different aspects of the food industry. 'Food in Focus' supports the content being studied through case studies and other examples. Each chapter concludes with a comprehensive chapter review.

Food Tech Focus

Author : Michelle Downie
Publisher :
ISBN 13 : 9780170400572
Total Pages : 378 pages
Book Rating : 4.4/5 (5 download)

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Book Synopsis Food Tech Focus by : Michelle Downie

Download or read book Food Tech Focus written by Michelle Downie and published by . This book was released on 2017 with total page 378 pages. Available in PDF, EPUB and Kindle. Book excerpt: Food Tech Focus Stage 6 is written for the Stage 6 NSW Food Technology Syllabus, building upon and following the same highly structured format as the ... Food Tech Focus (stage 5) text. (Publisher)

Emerging Technologies in Food Science

Author : Monika Thakur
Publisher : Springer
ISBN 13 : 9789811525582
Total Pages : 287 pages
Book Rating : 4.5/5 (255 download)

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Book Synopsis Emerging Technologies in Food Science by : Monika Thakur

Download or read book Emerging Technologies in Food Science written by Monika Thakur and published by Springer. This book was released on 2021-06-03 with total page 287 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book provides a comprehensive review of recent innovations in food science that are being used to tackle the challenges of food safety, nutritional security and sustainability. With a major focus on developing nations, like India, the book is divided into four main sections. The first section provides an overview of the food industry, while the second explores food safety in various segments, with an interesting account of street food safety – an important, yet often neglected aspect for safety parameters. The third section, on nutritional security and sustainability, explores various ways of maximizing nutrition and optimizing waste management in the food industry. The book closes with a section on emerging technologies and innovations, which introduces readers to some of the latest technologies in the food industry, including advances in food processing, packaging, nanotechnology, etc. The topics have been divided into 25 different chapters, which offer a diverse blend of perspectives on innovations in the developing world. Ideally suited for students and researchers in the food sciences, the book is also an interesting read for industry experts in Food Science and Technology.

Gastronomy and Food Science

Author : Charis M. Galanakis
Publisher : Academic Press
ISBN 13 : 0128204389
Total Pages : 276 pages
Book Rating : 4.1/5 (282 download)

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Book Synopsis Gastronomy and Food Science by : Charis M. Galanakis

Download or read book Gastronomy and Food Science written by Charis M. Galanakis and published by Academic Press. This book was released on 2020-09-22 with total page 276 pages. Available in PDF, EPUB and Kindle. Book excerpt: Gastronomy and Food Science fills the transfer knowledge gap between academia and industry by covering the interrelation of gastronomy and food and culinary science in one integral reference. Coverage of the holistic cuisine, culinary textures with food ingredients, the application of new technologies and gastronomy in shaping a healthy diet, and the recycling of culinary by-products using new is also covered in this important reference. Written for food scientists and technologists, food chemists, and nutritionists, researchers, academics, and professionals working in culinary science, culinary professionals and other food industry personnel, this book is sure to be a welcomed reference. - Discusses the role of gastronomy and new technologies in shaping healthy diets - Describes a toolkit to capture diversity and drivers of food choice of a target population and to identify entry points for nutrition interventions - Presents the experiential value of the Mediterranean diet, elaio-gastronomy, and bioactive food ingredients in culinary science - Explores gastronomic tourism and the senior foodies market

Colour Additives for Foods and Beverages

Author : Michael J. Scotter
Publisher : Elsevier
ISBN 13 : 1782420207
Total Pages : 260 pages
Book Rating : 4.7/5 (824 download)

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Book Synopsis Colour Additives for Foods and Beverages by : Michael J. Scotter

Download or read book Colour Additives for Foods and Beverages written by Michael J. Scotter and published by Elsevier. This book was released on 2015-02-04 with total page 260 pages. Available in PDF, EPUB and Kindle. Book excerpt: Food colour additives have been the focus of much research in the last few years, and there is increasing consumer demand for natural and safer synthetic colours. This book reviews the natural and synthetic colours available, their properties and applications, as well as regulatory, sensory and analytical issues. Part one covers the development and safety of food colour additives. Part two covers properties and methods of analysis, and part three focuses on specific food product applications and future trends. - Reviews the natural and synthetic colour additives available for foods and beverages, looking at their properties and applications as well as regulatory, sensory and analytical issues - Expert analysis of natural origin colours, synthetic origin colours, overview of regulations, safety analysis and consumer health - Comprehensive coverage of properties and development in food colours: chemical purity, colour stability, and consumer sensory perception

Pulse Foods

Author : Brijesh K. Tiwari
Publisher : Academic Press
ISBN 13 : 0123820197
Total Pages : 484 pages
Book Rating : 4.1/5 (238 download)

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Book Synopsis Pulse Foods by : Brijesh K. Tiwari

Download or read book Pulse Foods written by Brijesh K. Tiwari and published by Academic Press. This book was released on 2011-05-11 with total page 484 pages. Available in PDF, EPUB and Kindle. Book excerpt: Pulses are nutritionally diverse crops that can be successfully utilized as a food ingredient or a base for new product development. They provide a natural food grade ingredient that is rich in lysine, dietary fiber, complex carbohydrates, protein and B-vitamins suggesting that pulses can provide a variety of health benefits such as reducing heart disease and diabetes. Interest in the use of pulses and their ingredients in food formulations is growing and several factors are contributing to this drive. Pulse Foods: Processing, Quality and Nutraceutical Applications is the first book to provide up-to-date information on novel and emerging technologies for the processing of whole pulses, techniques for fractionating pulses into ingredients, their functional and nutritional properties, as well as their potential applications, so that the food industry can use this knowledge to incorporate pulses into new food products. - First reference bringing together essential information on the processing technology of pulses - Addresses processing challenges relevant to legume and pulse grain processors - Delivers insights into the current state-of-art and emerging processing technologies - In depth coverage of developments in nutraceutical applications of pulse protein and carbohydrate based foods

Advances in Food Rheology and Its Applications

Author : Jasim Ahmed
Publisher : Woodhead Publishing
ISBN 13 : 008100432X
Total Pages : 530 pages
Book Rating : 4.0/5 (81 download)

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Book Synopsis Advances in Food Rheology and Its Applications by : Jasim Ahmed

Download or read book Advances in Food Rheology and Its Applications written by Jasim Ahmed and published by Woodhead Publishing. This book was released on 2016-09-13 with total page 530 pages. Available in PDF, EPUB and Kindle. Book excerpt: Advances in Food Rheology and Its Applications presents the latest advances in the measurement and application of food rheology, one of the most important tools for food companies when characterizing ingredients and final products, and a predictor of product performance and consumer acceptance. Split into two main focuses, the book gives in-depth analysis of the general advances in the field, with coverage of the relationship between food microstructure and rheology, the use of tribology in the study of oral processing, the use of large amplitude oscillatory shear (LAOS) measurement and Fourier-transform rheology in food, and the influence of fibers and particle size distribution on food rheology, as well as many other advances. Written by a leading international team of authors, the book provides an in-depth and state-of-the-art coverage of this essential topic on the consumer acceptance of food. - Brings together top researchers in the field of rheology, providing in-depth and state-of-the-art coverage on an area of study essential for managing the quality of foods and gaining consumer acceptance - Presents in-depth coverage of advances in rheology, many of which have never been featured before, including tribology, large amplitude oscillatory shear measurement, and the influence of fibers and particle size distribution on food rheology - Contains information that is highly relevant to the industrialist who wants to improve the rheological properties of the foods with which they are working

Encapsulation Technologies and Delivery Systems for Food Ingredients and Nutraceuticals

Author : Nissim Garti
Publisher : Elsevier
ISBN 13 : 0857095900
Total Pages : 639 pages
Book Rating : 4.8/5 (57 download)

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Book Synopsis Encapsulation Technologies and Delivery Systems for Food Ingredients and Nutraceuticals by : Nissim Garti

Download or read book Encapsulation Technologies and Delivery Systems for Food Ingredients and Nutraceuticals written by Nissim Garti and published by Elsevier. This book was released on 2012-10-19 with total page 639 pages. Available in PDF, EPUB and Kindle. Book excerpt: Improved technologies for the encapsulation, protection, release and enhanced bioavailability of food ingredients and nutraceutical components are vital to the development of future foods. Encapsulation technologies and delivery systems for food ingredients and nutraceuticals provides a comprehensive guide to current and emerging techniques.Part one provides an overview of key requirements for food ingredient and nutraceutical delivery systems, discussing challenges in system development and analysis of interaction with the human gastrointestinal tract. Processing technologies for encapsulation and delivery systems are the focus of part two. Spray drying, cooling and chilling are reviewed alongside coextrusion, fluid bed microencapsulation, microencapsulation methods based on biopolymer phase separation, and gelation phenomena in aqueous media. Part three goes on to investigate physicochemical approaches to the production of encapsulation and delivery systems, including the use of micelles and microemulsions, polymeric amphiphiles, liposomes, colloidal emulsions, organogels and hydrogels. Finally, part four reviews characterization and applications of delivery systems, providing industry perspectives on flavour, fish oil, iron micronutrient and probiotic delivery systems.With its distinguished editors and international team of expert contributors, Encapsulation technologies and delivery systems for food ingredients and nutraceuticals is an authoritative guide for both industry and academic researchers interested in encapsulation and controlled release systems. - Provides a comprehensive guide to current and emerging techniques in encapsulation technologies and delivery systems - Chapters in part one provide an overview of key requirements for food ingredient and nutraceutical delivery systems, while part two discusses processing technologies for encapsulation and delivery systems - Later sections investigate physicochemical approaches to the production of encapsulation and delivery systems and review characterization and applications of delivery systems

Reinventing Food Banks and Pantries

Author : Katie S. Martin
Publisher : Island Press
ISBN 13 : 1642831530
Total Pages : 282 pages
Book Rating : 4.6/5 (428 download)

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Book Synopsis Reinventing Food Banks and Pantries by : Katie S. Martin

Download or read book Reinventing Food Banks and Pantries written by Katie S. Martin and published by Island Press. This book was released on 2021-03-09 with total page 282 pages. Available in PDF, EPUB and Kindle. Book excerpt: In the US, there is a wide-ranging network of at least 370 food banks, and more than 60,000 hunger-relief organizations such as food pantries and meal programs. These groups provide billions of meals a year to people in need. And yet hunger still affects one in nine Americans. What are we doing wrong? In Reinventing Food Banks and Pantries, Katie Martin argues that if handing out more and more food was the answer, we would have solved the problem of hunger decades ago. Martin instead presents a new model for charitable food, one where success is measured not by pounds of food distributed but by lives changed. The key is to focus on the root causes of hunger. When we shift our attention to strategies that build empathy, equity, and political will, we can implement real solutions. Martin shares those solutions in a warm, engaging style, with simple steps that anyone working or volunteering at a food bank or pantry can take today. Some are short-term strategies to create a more dignified experience for food pantry clients: providing client choice, where individuals select their own food, or redesigning a waiting room with better seating and a designated greeter. Some are longer-term: increasing the supply of healthy food, offering job training programs, or connecting clients to other social services. And some are big picture: joining the fight for living wages and a stronger social safety net. These strategies are illustrated through inspiring success stories and backed up by scientific research. Throughout, readers will find a wealth of proven ideas to make their charitable food organizations more empathetic and more effective. As Martin writes, it takes more than food to end hunger. Picking up this insightful, lively book is a great first step.

Advances in Food Protection

Author : Magdy Hefnawy
Publisher : Springer Science & Business Media
ISBN 13 : 9400710992
Total Pages : 263 pages
Book Rating : 4.4/5 (7 download)

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Book Synopsis Advances in Food Protection by : Magdy Hefnawy

Download or read book Advances in Food Protection written by Magdy Hefnawy and published by Springer Science & Business Media. This book was released on 2011-04-05 with total page 263 pages. Available in PDF, EPUB and Kindle. Book excerpt: The global food-supply chain is vulnerable to threats from a variety of directions. Hence food security and safety remains a hot topic worldwide in academic research arenas and food industry practices. This book describes efforts from academia, government, and industry to counter food terrorism and to protect the food supply against any threat. In addition, it evaluates the global food supply, production capabilities, and food availability during and after disasters. Articles in the book assess food safety emergencies, and the prevention of, and response to deliberate contamination by microbial or chemical substances. Minimization of health and economic risks following a terrorist act or unintentional contamination is likewise discussed. The book also examines novel preservation techniques, methods to produce safe food products, and other concerns for ensuring a stable and safe food supply.

Cellular Agriculture

Author : Dilek Ercili-Cura
Publisher : American Chemical Society
ISBN 13 : 0841299080
Total Pages : 186 pages
Book Rating : 4.8/5 (412 download)

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Book Synopsis Cellular Agriculture by : Dilek Ercili-Cura

Download or read book Cellular Agriculture written by Dilek Ercili-Cura and published by American Chemical Society. This book was released on 2021-03-16 with total page 186 pages. Available in PDF, EPUB and Kindle. Book excerpt: Cellular agriculture, also called lab-grown food, promises to provide alternative food options to current agriculture practices. Cellular agriculture is food grown in laboratories and bioreactors rather than on fields, relying on cultivation of cells under controlled conditions, with minimal use of natural resources and lower greenhouse gas emission costs than in traditional practices. It gives us the prospect of consuming the same foods such as a dairy ice cream or a burger. And it can further broaden the variety of textures, flavors, nutrition, and health-promoting aspects that food can deliver. Cellular Agriculture: Lab-Grown Foods gives an overview of the broad range of approaches to cellular agriculture, the current state of scale and regulations, and the results it brings about in terms of environmental footprint and consumer attitudes. Cellular Agriculture: Lab-Grown Foods was organized by Solar Foods, a food-tech company that develops a cell-based food protein produced from CO2 and electricity. A fruitful collaboration with VTT Technical Research Center of Finland Ltd allowed conceptualizing and streamlining of the written and visual content in the book.

Food Technology First

Author : Amber Fanning
Publisher :
ISBN 13 : 9780733955259
Total Pages : 227 pages
Book Rating : 4.9/5 (552 download)

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Book Synopsis Food Technology First by : Amber Fanning

Download or read book Food Technology First written by Amber Fanning and published by . This book was released on 2005 with total page 227 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Specialty Oils and Fats in Food and Nutrition

Author : Geoff Talbot
Publisher : Woodhead Publishing
ISBN 13 : 1782423974
Total Pages : 382 pages
Book Rating : 4.7/5 (824 download)

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Book Synopsis Specialty Oils and Fats in Food and Nutrition by : Geoff Talbot

Download or read book Specialty Oils and Fats in Food and Nutrition written by Geoff Talbot and published by Woodhead Publishing. This book was released on 2015-06-29 with total page 382 pages. Available in PDF, EPUB and Kindle. Book excerpt: Specialty Oils and Fats in Food and Nutrition: Properties, Processing and Applications examines the main specialty oils and fats currently in use in food processing, as well as those with significant potential. Specialty oils and fats have an increasing number of applications in the food industry, due to growing consumer interest in "clean label functional foods and the emerging markets in "free-from and specialist foods. Part One of this book covers the properties and processing of specialty oils and fats, with a focus on the chemistry, extraction, and quality of different fats and oils, including chapters on shea butter, tropical exotic oils, and structured triglycerides. Part Two looks at the applications of specialty oils and fats in different food and nutraceutical products, such as confectionary, ice cream, and margarine. Specialty Oils and Fats in Food and Nutrition is a key text for R&D managers and product development personnel working in the dairy, baking, and dairy analogue sectors, or any sector using fats and oils. It is a particularly useful reference point for companies reformulating their products or developing new products to alter fat content, as well as academics with a research interest in the area, such as lipid scientists or food scientists. - Authored by an industry expert with 35 years of experience working for Unilever and Loders Croklaan - Broad coverage encompasses tropical exotic oils, tree nut oils, algal oils, GM vegetable oils, and more - Addresses growing application areas including nutraceuticals, infant formula, and ice cream and confectionery

Emerging Technologies in Food Science

Author : Monika Thakur
Publisher : Springer Nature
ISBN 13 : 9811525560
Total Pages : 294 pages
Book Rating : 4.8/5 (115 download)

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Book Synopsis Emerging Technologies in Food Science by : Monika Thakur

Download or read book Emerging Technologies in Food Science written by Monika Thakur and published by Springer Nature. This book was released on 2020-06-02 with total page 294 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book provides a comprehensive review of recent innovations in food science that are being used to tackle the challenges of food safety, nutritional security and sustainability. With a major focus on developing nations, like India, the book is divided into four main sections. The first section provides an overview of the food industry, while the second explores food safety in various segments, with an interesting account of street food safety – an important, yet often neglected aspect for safety parameters. The third section, on nutritional security and sustainability, explores various ways of maximizing nutrition and optimizing waste management in the food industry. The book closes with a section on emerging technologies and innovations, which introduces readers to some of the latest technologies in the food industry, including advances in food processing, packaging, nanotechnology, etc. The topics have been divided into 25 different chapters, which offer a diverse blend of perspectives on innovations in the developing world. Ideally suited for students and researchers in the food sciences, the book is also an interesting read for industry experts in Food Science and Technology.

Chemical Deterioration and Physical Instability of Food and Beverages

Author : Leif H Skibsted
Publisher : Elsevier
ISBN 13 : 1845699262
Total Pages : 820 pages
Book Rating : 4.8/5 (456 download)

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Book Synopsis Chemical Deterioration and Physical Instability of Food and Beverages by : Leif H Skibsted

Download or read book Chemical Deterioration and Physical Instability of Food and Beverages written by Leif H Skibsted and published by Elsevier. This book was released on 2010-04-23 with total page 820 pages. Available in PDF, EPUB and Kindle. Book excerpt: For a food product to be a success in the marketplace it must be stable throughout its shelf-life. Quality deterioration due to chemical changes and alterations in condition due to physical instability are not always recognised, yet can be just as problematic as microbial spoilage. This book provides an authoritative review of key topics in this area. Chapters in part one focus on the chemical reactions which can negatively affect food quality, such as oxidative rancidity, and their measurement. Part two reviews quality deterioration associated with physical changes, such as moisture loss, gain and migration, crystallization and emulsion breakdown. Contributions in the following section outline the likely effects on different foods and beverages, including bakery products, fruit and vegetables, ready-to-eat meals and wine. With contributions from leaders in their fields, Chemical deterioration and physical instability of food and beverages is an essential reference for R&D and QA staff in the food industry and researchers with an interested in this subject. - Examines chemical reactions which can negatively affect food quality and measurement - Reviews quality deterioration associated with physical changes such as moisture loss, gain and migration, and crystallization - Documents deterioration in specific food and beverage products including bakery products, frozen foods and wine

Sustainable Production Technology in Food

Author : Jose M. Lorenzo
Publisher : Academic Press
ISBN 13 : 012823220X
Total Pages : 236 pages
Book Rating : 4.1/5 (282 download)

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Book Synopsis Sustainable Production Technology in Food by : Jose M. Lorenzo

Download or read book Sustainable Production Technology in Food written by Jose M. Lorenzo and published by Academic Press. This book was released on 2021-08-06 with total page 236 pages. Available in PDF, EPUB and Kindle. Book excerpt: Sustainability is an essential part of our modern food production system. Carrying out food research that considers environmental, social, and economic factors, is a major objective for food producers and researchers. Strategic development and use of technology can greatly assist in the progression toward a more sustainable food system. Sustainable Production Technology in Food explores important scientific and practical aspects related to sustainable technologies used in all aspects of the food system. This book is organized into 13 chapters, that cover the main concepts related to sustainability and technology. Coverage includes current technology in the industry, technological developments to improve sustainability of food production (biopreservation, pulsed electric fields, high pressure processing, ultrasound, cold plasma, and nanotechnology), regulatory aspects, and future perspectives. - Presents a comprehensive discussion around the technological advances of sustainable food production - Addresses the current relationship between food production and sustainability - Focuses on how technology can impact the sustainability of the food production system