Handbook of Food Science, Technology, and Engineering. 4V. PDF Download
Are you looking for read ebook online? Search for your book and save it on your Kindle device, PC, phones or tablets. Download Handbook of Food Science, Technology, and Engineering. 4V. PDF full book. Access full book title Handbook of Food Science, Technology, and Engineering. 4V. by Y. H Hui (ed., etc). Download full books in PDF and EPUB format.
Author: Y. H Hui (ed., etc)
Publisher:
ISBN: 9780849398483
Category :
Languages : en
Pages : 0
Get Book
Book Description
Author: Y. H Hui (ed., etc)
Publisher:
ISBN: 9780849398483
Category :
Languages : en
Pages : 0
Get Book
Book Description
Author: Y. H. Hui
Publisher: CRC Press
ISBN: 146650787X
Category : Technology & Engineering
Languages : en
Pages : 3632
Get Book
Book Description
Advances in food science, technology, and engineering are occurring at such a rapid rate that obtaining current, detailed information is challenging at best. While almost everyone engaged in these disciplines has accumulated a vast variety of data over time, an organized, comprehensive resource containing this data would be invaluable to have. The
Author: Yiu H. Hui
Publisher: CRC Press
ISBN: 1574445529
Category : Business & Economics
Languages : en
Pages : 698
Get Book
Book Description
Author: Yiu H. Hui
Publisher:
ISBN: 9780849398483
Category :
Languages : en
Pages : 0
Get Book
Book Description
Author: Romain Jeantet
Publisher: John Wiley & Sons
ISBN: 1848219334
Category : Technology & Engineering
Languages : en
Pages : 356
Get Book
Book Description
This book is a source of basic and advanced knowledge in food science for students or professionals in the food science sector, but it is also accessible for people interested in the different aspects concerning raw material stabilisation and transformation in food products. It is an updated and translated version of the book "Science des aliments" published in 2006 by Lavoisier. "Science des aliments" is a general and introductory food science and technology handbook, based on the authors' Masters and PhD courses and research experiences. The book is concise, pedagogical and informative and contains numerous illustrations (approximately 500 original figures and tables). In three volumes), it summarizes the main knowledge required for working in food industries as scientists, technical managers or qualified operators. It will also be helpful for the formation of students in food science and biotechnologies (bachelor's and master's degree).
Author: John G. Voeller
Publisher: John Wiley & Sons
ISBN: 0471761303
Category : Science
Languages : en
Pages : 2950
Get Book
Book Description
The Wiley Handbook of Science and Technology for Homeland Security is an essential and timely collection of resources designed to support the effective communication of homeland security research across all disciplines and institutional boundaries. Truly a unique work this 4 volume set focuses on the science behind safety, security, and recovery from both man-made and natural disasters has a broad scope and international focus. The Handbook: Educates researchers in the critical needs of the homeland security and intelligence communities and the potential contributions of their own disciplines Emphasizes the role of fundamental science in creating novel technological solutions Details the international dimensions of homeland security and counterterrorism research Provides guidance on technology diffusion from the laboratory to the field Supports cross-disciplinary dialogue in this field between operational, R&D and consumer communities
Author: José Miguel Aguilera
Publisher: Springer Science & Business Media
ISBN: 0387719474
Category : Technology & Engineering
Languages : en
Pages : 616
Get Book
Book Description
Foods are ingested and become part of our body. This book describes the science and procedure behind the materials in foods that impart their desirable properties. The book can serve as a text in a course in food materials science at the senior or graduate level or as a supplemental text in an advanced food technology course. It cac also serve as a reference book for professionals in the food industry.
Author: Richard Owusu-Apenten
Publisher: Springer Nature
ISBN: 3030654338
Category : Technology & Engineering
Languages : en
Pages : 613
Get Book
Book Description
Following the success of the popular introductory text,Elementary Food Science(5th edition) coversabroad range of food science topics organized infour parts; Part (1)Interrelated food science topics, Part (2)Food safety & sanitation, Part (3)Food preservation and processing and Part (4)Handling & processing of foods. The opening two chapters discuss what food science actually is, the significanceforsociety, and the large contribution of the food industry to jobs and revenue in the USA and globally. Succeeding chapterscover food regulatory agencies, food labels, food quality and sensory evaluation, and consumer food literacy. Part (2)hastwo new chapters explaininghow microbes affect food quality,and alsofoodborne disease outbreaks; GMP is described independently and as a prerequisite for HACCP, VACCP andTACCPfood-safety management systems. Part (3) containstwo new chapters dealing with basic aspects of food processing, and the quality of dried foods. Part (4) covershandling and processing major food commodity groups (meat, dairy products, poultry and eggs, fish and shellfish, cereal grains, bakery products, fruits and vegetables, sugar confectionary). A new final chapter coversthe foodservice industry. The text highlights food science links with industry uniquelyusing the North American Industry Classification System (NAICS). Overall, the book is thoroughly modernized with over 1500 references cited in recognition of thousands of named food scientists and other professionals. The target readership remain unchanged for the current edition, i.e. Students of food science fromsenior high school, colleges or universities. Sections of the book will also appeal toadvanced readers from other disciplines with perhaps little or noprior food science experience. Additionally, readers covering the intersection of food science with culinary arts, foodservices, and nutritionor public health will find the book useful.
Author: Yiu H. Hui
Publisher:
ISBN: 9781574445527
Category :
Languages : en
Pages : 0
Get Book
Book Description
Author: Fidel Toldrá
Publisher: CRC Press
ISBN: 1498754600
Category : Technology & Engineering
Languages : en
Pages : 722
Get Book
Book Description
As with the first edition, the main goal of Advanced Technologies for Meat Processing is to provide the reader with recent developments in new advanced technologies for the full meat- processing chain. This book is written by distinguished international contributors with recognized expertise and excellent reputations, and brings together all the advances in a wide and varied number of technologies that are applied in different stages of meat processing. This second edition contains 21 chapters, combining updated and revised versions of several chapters with entirely new chapters that deal with new online monitoring techniques like hyperspectral imaging and Raman spectroscopy, the use of nanotechnology for sensor devices or new packaging materials and the application of omics technologies like nutrigenomics and proteomics for meat quality and nutrition. The book starts with the control and traceability of genetically modified farm animals, followed by four chapters reporting the use of online non-destructive monitoring techniques like hyperspectral imaging and Raman spectroscopy, real-time PCR for pathogens detection, and nanotechnology-based sensors. Then, five chapters describe different advanced technologies for meat decontamination, such as irradiation, hydrostatic and hydrodynamic pressure processing, other non-thermal technologies, and the reduction in contaminants generation. Nutrigenomics in animal nutrition and production is the object of a chapter that is followed by five chapters dealing with nutritional-related issues like bioactive peptides, functional meats, fat and salt reduction, processing of nitrite-free products, and the use of proteomics for the improved processing of dry-cured meats. The last four chapters are reporting the latest developments in bacteriocins against meat-borne pathogens, the functionality of bacterial starters, modified atmosphere packaging and the use of new nanotechnology-based materials for intelligent and edible packaging.
