PEARSONS COMPOSITION AND ANALYSIS OF FOODS

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Pearson S Composition And Analysis Of Foods

Author : Ronald S. Kirk
ISBN : 0582409101
Genre : Technology & Engineering
File Size : 74.41 MB
Format : PDF, Kindle
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This is a completely revised and updated edition of a reference book, including considerably more information on the composition of foods and contaminants. It covers new developments in NIR Spectroscopy, HPLC and legal requirements which have to be met by scientists worldwide.
Category: Technology & Engineering

Yoghurt

Author : A. Y. Tamime
ISBN : 1855733994
Genre : Electronic books
File Size : 67.34 MB
Format : PDF, Docs
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In its first edition, this book quickly established itself as the essential reference tool and only comprehensive book available in its field for both industry professionals, and those involved in related fields of research. This completely revised and updated second edition is 40% longer than the first and includes developments such as the new bio-yoghurts, as well as all other recent changes and technological developments in the industry, including: the production of strained yoghurt by ultra filtration, the latest developments in mechanization and automation and the implementation of HACCP.
Category: Electronic books

Handbook Of Food And Beverage Fermentation Technology

Author : Y. H. Hui
ISBN : 9780824751227
Genre : Technology & Engineering
File Size : 77.27 MB
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Over the past decade, new applications of genetic engineering in the fermentation of food products have received a great deal of coverage in scientific literature. While many books focus solely on recent developments, this reference book highlights these developments and provides detailed background and manufacturing information. Co-Edited by Fidel Toldra - Recipient of the 2010 Distinguished Research Award from the American Meat Science Association Presenting a comprehensive overview, Handbook of Food and Beverage Fermentation Technology examines a wide range of starter cultures and manufacturing procedures for popular alcoholic beverages and bakery, dairy, meat, cereal, soy, and vegetable food products. An international panel of experts from government, industry, and academia provide an in-depth review of fermentation history, microorganisms, quality assurance practices, and manufacturing guidelines. The text focuses on the quality of the final food product, flavor formation, and new advances in starter cultures for dairy fermentations using recent examples that depict the main species used, their characteristics, and their impact on the development of other fermented foods. With approximately 2,300 references for further exploration, this is a valuable resource for food scientists, technologists, microbiologists, toxicologists, and processors.
Category: Technology & Engineering

The Chemical Analysis Of Foods

Author : David Pearson
ISBN : 0700014578
Genre : Technology & Engineering
File Size : 63.72 MB
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Category: Technology & Engineering

Food Analysis

Author : Suzanne Nielsen
ISBN : 0306474956
Genre : Technology & Engineering
File Size : 57.78 MB
Format : PDF, ePub, Docs
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This book provides information on the techniques needed to analyze foods in laboratory experiments. All topics covered include information on the basic principles, procedures, advantages, limitations, and applications. This book is ideal for undergraduate courses in food analysis and is also an invaluable reference to professionals in the food industry. General information is provided on regulations, standards, labeling, sampling and data handling as background for chapters on specific methods to determine the chemical composition and characteristics of foods. Large, expanded sections on spectroscopy and chromatography are also included. Other methods and instrumentation such as thermal analysis, selective electrodes, enzymes, and immunoassays are covered from the perspective of their use in the chemical analysis of foods. A helpful Instructor's Manual is available to adopting professors.
Category: Technology & Engineering

Food

Author : Tom P. Coultate
ISBN : 9780854041114
Genre : Education
File Size : 36.85 MB
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As a source of detailed information on the chemistry of food this book is without equal. With a Foreword written by Heston Blumenthal the book investigates food components which are present in large amounts (carbohydrates, fats, proteins, minerals and water) and also those that occur in smaller amounts (colours, flavours, vitamins and preservatives). Food borne toxins, allergens, pesticide residues and other undesirables are also given detailed consideration. Attention is drawn to the nutritional and health significance of food components. This classic text has been extensively rewritten for its 5th edition to bring it right up to date and many new topics have been introduced. Features include: "Special Topics" section at the end of each chapter for specialist readers and advanced students An exhaustive index and the structural formulae of over 500 food components Comprehensive listings of recent, relevant review articles and recommended books for further reading Frequent references to wider issues e.g. the evolutionary significance of lactose intolerance, fava bean consumption in relation to malaria and the legislative status of food additives. Food: The Chemistry of its Components will be of particular interest to students and teachers of food science, nutrition and applied chemistry in universities, colleges and schools. Its accessible style ensures that that anyone with an interest in food issues will find it invaluable. Extracts from reviews of previous editions: "very detailed and readable ... the author is to be congratulated" The British Nutrition Foundation, 1985 "a superb book to have by your side when you read your daily newspaper" New Scientist, 1989 "mandatory reading for food scientists, medical students ... and anyone else who has an interest in the food we eat" The Analyst, 1990 "...filled me with delight, curiosity and wonder. All of the chemistry is very clear and thorough. I heartily recommend it." The Chemical Educator, 1997 "...an invaluable source of information on the chemistry of food. It is clearly written and I can heartily recommend it." Chemistry and Industry, 2004 New, greatly enlarged or totally revised topics include: Acrylamide Resistant starch Pectins Gellan gum Glycaemic Index (GI) The elimination of trans fatty acids Fractionation of fats and oils Cocoa butter and chocolate The casein micelle Tea, flavonoids and health Antioxidant vitamins Soya phytoestrogens Legume toxins Pesticide residues Cow's milk and peanut allergies
Category: Education

Safety In The Agri Food Chain

Author : Pieternel A. Luning
ISBN : 9789076998770
Genre : Science
File Size : 56.21 MB
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Increasing public demand for adequate and safe food supply has led to extensive development in the field of plant-animal production, food processing, quality and safety procedures, food analysis and control and regulations. However, safety of food can only be guaranteed by the integration of control systems in the complete food chain "from stable to table".This book covers the total agri-food chain. The first section includes a chapter giving a clear overview of the food production chain, followed by chapters about distinct safety risk factors (biological, chemical, physical and others) occuring in the agri-food chain. The third section deals with various systems to handle these risk factors. It includes a chapter on the various quality assurance systems, a detailed chapter on HACCP, as well as on risk management, modelling of safety, and tracking and tracing. The last section includes chapters on the different stakeholders (consumer, legislation, ethics) that are concerned with food safety.The book is aimed at supporting educational programmes on safety in agri-food chains in higher education and at the academic level. It can also be used as a handbook in food industry and agri-business.
Category: Science

Food The Chemistry Of Its Components

Author : Tom P. Coultate
ISBN : STANFORD:36105110426900
Genre : Health & Fitness
File Size : 39.6 MB
Format : PDF
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The book provides a detailed account of the chemistry of food substances. Included are the components present in larger amounts (carbohydrates, fats, proteins, minerals and water), and those occurring in smaller quantities (colours, flavours, vitamins, preservatives, trace metals, both synthetic and natural toxins, and additives). The chemical structures of over 350 food substances are included. Throughout, Dr. Coultate examines not just the nature of food components, but also how they behave in storage, processing and cooking and related changes in nutritional value. This book will be of particular interest to students and teachers of food science and nutrition courses in universities, colleges of further education and schools. Its accessible style ensures that anyone with an interest in food issues will find it invaluable.
Category: Health & Fitness

The Contemporary And Historical Literature Of Food Science And Human Nutrition

Author : Jennie Brogdon
ISBN : MINN:31951D00913934Q
Genre : Technology & Engineering
File Size : 61.68 MB
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The fifth of a seven-volume series, The Literature of the Agricultural Sciences, this book summarizes the development and trends in the published literature of food science and human nutrition over the last twenty-five years. Further, the book delineates the differences and overlaps in knowledge and research between the fields.
Category: Technology & Engineering