The Science And Technology Of Foods

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The Science And Technology Of Foods

Author : R.K. Proudlove
ISBN : 1899527087
Genre : Food
File Size : 51.15 MB
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"Today's food industry produces a vast variety of products with new product development being a continuous process. The life span of new varieties can be relatively short. Consumers demand choice, variety, convenience and, above all, safety. To achieve these objectives the food industry makes use of food technology and all its constituent disciplines and related areas. For the 21st century food technology is, and will increasingly become, a vital subject area. The topic of food features more and more frequently in newspaper headlines, and the demand for food technology skills grows. Food technology is an exciting subject with numerous interesting areas, challenges and variety. This book has been split into five sections to help bring a greater understanding of the worth of this subject area."--Publisher's description.
Category: Food

Ifis Dictionary Of Food Science And Technology

Author : International Food Information Service
ISBN : 9781405187404
Genre : Technology & Engineering
File Size : 33.66 MB
Format : PDF
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“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
Category: Technology & Engineering

Objective Food Science Technology 3rd Ed

Author : D. Mudgil
ISBN : 9789388172875
Genre : Technology & Engineering
File Size : 82.67 MB
Format : PDF, ePub
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The objective of this book is to provide single platform for preparation of competitive examinations in Food Science and Technology discipline. The book contains over 10000 objective questions on the subjects such as Food Chemistry, Food Microbiology, Food Engineering, Dairy Technology, Fruits and Vegetables Technology, Cereals Technology, Meat Fish and Poultry Processing, Food Additives, Foods and Nutrition, Bioprocess Technology, Food Packaging, food Analysis, Functional Foods, Emerging Food Processing Technologies, Food Biochemistry and Miscellaneous topics. The book also contains 1500 subjective keynotes for above mentioned topics. Previous five years (2013-2017) ICAR NET Exam solved question papers (memory based) are also included in this addition. Special Features of the Book: 1. More than 10,000 MCQs for ASRB-NET, ICAR JRF-SRF and IIT GATE examination 2. Five years ICAR-NET solved question papers 3. Revised and updated 1500 subjective keynotes.
Category: Technology & Engineering

Asian Foods

Author : Catharina Y.W. Ang
ISBN : 1566767369
Genre : Technology & Engineering
File Size : 80.48 MB
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This comprehensive new book provides up-to-date information on many types of Asian prepared foods-their origin, preparation methods, processing principles, technical innovation, quality factors, nutritional values, and market potential. Written by experts who specialize in the field, it includes information on Asian dietary habits and the health significance of Asian diets. Asian Foods also discusses differences in preparations and varieties among diverse Asian ethnic groups and regions, cultural aspects associated with the consumption of the products, and the market status or potential of more than 400 varieties of Asian foods. These foods include products made from rice, wheat, other starchy grains, soybeans, meat, poultry, fish, fruits, and vegetables, as well as functional foods and alcoholic beverages. This timely book will be of interest to food professionals in product development, dieticians interested in Asian diets and dietary habits, business developers seeking market potential for Asian prepared foods, and food science and human nutrition students who need supplemental information.
Category: Technology & Engineering

Food Science And Technology Bulletin

Author : Glenn R. Gibson
ISBN : 9780860141983
Genre : Medical
File Size : 56.8 MB
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Food science and technology bulletin: Functional foods is designed to meet the current-awareness needs of busy food professionals working in food science and technology.
Category: Medical

Introduction To Food Science And Technology

Author : G.F. Stewart
ISBN : 9780323138598
Genre : Technology & Engineering
File Size : 72.76 MB
Format : PDF, Kindle
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The Second Edition of this popular textbook has benefited from several years of exposure to both teachers and students. Based on their own experiences as well as those of others, the authors have reorganized, added, and updated this work to meet the needs of the current curriculum. As with the first edition the goal is to introduce the beginning student to the field of food science and technology. Thus, the book discusses briefly the complex of basic sciences fundamental to food processing and preservation as well as the application of these sciences to the technology of providing the consumer with food products that are at once appealing to the eye, pleasing to the palate, and nutritious to the human organism. Introduction to Food Science and Technology is set in the world in which it operates; it contains discussions of historical development, the current world food situation, the safety regulations and laws that circumscribe the field, and the careers that it offers.
Category: Technology & Engineering

Food Science And Technology Bulletin

Author : Glenn R. Gibson
ISBN : 9780860141938
Genre : Health & Fitness
File Size : 53.91 MB
Format : PDF
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Food science and technology bulletin: Functional foods is designed to meet the current-awareness needs of busy food professionals working in food science and technology.
Category: Health & Fitness

Understanding Food Science And Technology

Author : Peter S. Murano
ISBN : 053454486X
Genre : Health & Fitness
File Size : 76.33 MB
Format : PDF, Kindle
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A comprehensive introductory level text that provides thorough up to date coverage of a broad range of topics in food science and technology.
Category: Health & Fitness

Introduction To Food Science And Technology

Author : George Stewart
ISBN : 9780323156646
Genre : Technology & Engineering
File Size : 69.93 MB
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Introduction to Food Science and Technology focuses on the importance of food science and food technology to humans. This book discusses the total sequence of operations in food technology, which includes the selection of raw materials, processing, preservation, and distribution. Comprised of nine chapters, this monograph starts with an overview of the processing and storage of food. This book examines how the food processor often controls the producer’s operations by demanding a raw product of a certain type in order to satisfy a particular processing and consumer demand. Other chapters consider the primary concern of food scientists and technologists in the processing and preservation of raw agricultural products as nutritious and stable foods of acceptable quality. The final chapter deals with the variety of jobs available for those trained in the biological, physical, and behavioral sciences and their applications to food processing and food preservation. Food technologists, chemists, and scientists will find this book extremely useful.
Category: Technology & Engineering

Objective Food Science And Technology

Author : Deepak Mudgil
ISBN : 8172338449
Genre : Food science
File Size : 22.68 MB
Format : PDF
Download : 464
Read : 1130

The objective of this book is to provide single platform for preparation of competitive examinations in food science and technology discipline. The book contains more than 8000 objective questions on the subjects such as food chemistry, food microbiology, food engineering. dairy technology, fruits and vegetables technology, cereals technology, meat fish and poultry processing. food additives, foods and nutrition, bioprocess technology food packaging and miscellaneous topics.
Category: Food science

Food Science And Technology

Author : Lorenzo V. Greco
ISBN : 1604567155
Genre : Technology & Engineering
File Size : 63.81 MB
Format : PDF, ePub
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Food scientists and food technolgists study the physical, microbiological, and chemical makeup of food. Depending on their area of specialisation, food scientists may develop ways to process, preserve, package, or store food, according to industry and government specifications and regulations. Consumers seldom think of the vast array of foods and the research and development that has resulted in the means to deliver tasty, nutritious, safe, and convenient foods. This book provides leading edge research in this field.
Category: Technology & Engineering

Essentials Of Food Science

Author : Vickie A. Vaclavik
ISBN : 0387699406
Genre : Technology & Engineering
File Size : 37.40 MB
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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.
Category: Technology & Engineering

Near Infrared Spectroscopy In Food Science And Technology

Author : Yukihiro Ozaki
ISBN : 9780470047699
Genre : Science
File Size : 20.75 MB
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This reference gives food science professionals a working understanding of near-infrared spectroscopy (NIRS) and its role in maximizing food potential. It explains the technical aspects of NIRS, including: basic principles; characteristics of the NIR spectra; instrumentation; sampling techniques; and chemometrics. The book details applications of NIRS in agricultural and marine products, foodstuffs and processed foods, engineering and process monitoring, and food safety and disease diagnosis.
Category: Science

Chromatography In Food Science And Technology

Author : Tibor Cserhati
ISBN : 1566767490
Genre : Technology & Engineering
File Size : 76.92 MB
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oCompilation and evaluation of the newest applications of chromatography for food science and technology oEnumeration of chromatographic methods and critical discussion of results This book presents a unique collection of up-to-date chromatographic methods for the separation and quantitative determination of carbohydrates, lipids, proteins, peptides, amino acids, vitamins, aroma and flavor compounds in a wide variety of foods and food products. Chromatography in Food Science and Technology presents a concise evaluation of existing chromatographic methods used for many food and food product macro and microcomponents. Chromatographic methods are compiled according to the character of the food components to be separated. The book's chapters deal separately with the different classes of food components, presenting both gas and liquid chromatographic methods used for their determination, and discussing the advantages and disadvantages of each. Unlike other references, Chromatography in Food Science and Technology is entirely devoted to the use of chromatography for food analysis, and focuses on practical, food-related examples. It treats the theoretical aspects of chromatography briefly, to the degree that the information helps the use and development of new analytical methods for the separation of any kind of food components.
Category: Technology & Engineering

Advances In Food Science And Technology

Author : Visakh P. M.
ISBN : 9781118659120
Genre : Technology & Engineering
File Size : 61.98 MB
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This book comprehensively reviews research on new developments in all areas of food chemistry/science and technology. It covers topics such as food safety objectives, risk assessment, quality assurance and control, good manufacturing practices, food process systems design and control and rapid methods of analysis and detection, as well as sensor technology, environmental control and safety. The book focuses on food chemistry and examines chemical and mechanical modifications to generate novel properties, functions, and applications.
Category: Technology & Engineering