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 : 87.98 MB
Format : PDF, Kindle
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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

Asian Foods

Author : Catharina Y.W. Ang
ISBN : 1566767369
Genre : Technology & Engineering
File Size : 75.10 MB
Format : PDF, Mobi
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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

Development Of Science And Technology Of Food Resources

Author : Wenbiao Wu
ISBN : 1536105910
Genre : Food
File Size : 72.15 MB
Format : PDF, ePub
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This monograph discusses systematic knowledge related to the science and technology of sustainable food resources. The book is written principally based on the authors own research results that have been published in scientific journals and academically specialized books. The knowledge introduced in the book should be very useful for farmers, food resources production enterprises, governmental administrators who are involved in making food policies, or scientists who are interested in developing sustainable food resources and their production systems. This monograph could also be used as a textbook for students intending to work with sustainable food resources.
Category: Food

Introduction To Food Science And Technology

Author : G.F. Stewart
ISBN : 9780323138598
Genre : Technology & Engineering
File Size : 38.98 MB
Format : PDF, Docs
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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

Academic Press Dictionary Of Science And Technology

Author : Christopher G. Morris
ISBN : 0122004000
Genre : Computers
File Size : 30.65 MB
Format : PDF, Mobi
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Over 125,000 entries cover 124 scientific and technological fields, including acoustical engineering, cartography graphic arts, microbiology, organic chemistry, radiology, and zoology
Category: Computers

Handbook Of Fermented Functional Foods Second Edition

Author : Edward R.(Ted) Farnworth
ISBN : 9781420053289
Genre : Technology & Engineering
File Size : 74.16 MB
Format : PDF, ePub
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For centuries, people around the world have used fermentation to preserve and enhance the flavor of a wide variety of foods. Today, complex interactions of microbiota in the digestive tract are found to influence proper digestion, metabolism, and disease resistance. With greater emphasis on natural products and the role of food in health and wellbeing, food manufacturers are once again turning to fermentation not just for extending shelf life, but to create functional food products that take an active part in maintaining overall health. Featuring five new chapters and updating all data to reflect the latest research findings, Handbook of Fermented Functional Foods, Second Edition examines the health benefits of fermented foods as well as the processes and production techniques involved in manufacturing fermented food products. Maintaining the highest quality information and the easily accessible format of its predecessor, this edition includes new chapters on olives, tempeh, and the traditional fermented foods of China, Thailand, and India. It looks at the history of fermented foods and reveals the specific benefits of fermented milk, Kefir, yogurt, and cheese. Contributions cover fermented soy products, including Natto and Miso, as well as the fermentation of other vegetables such as Korean Kimchi and Doenjang and German sauerkraut. The book also explains the bioactivity and bioavailability of microorganisms and investigates the more recent practice of producing probiotic cultures to add to fermented foods for increased health benefit. Presenting new findings and interpretations that point even more clearly to the important role fermented foods play in our diet and overall health, this second edition demonstrates the current knowledge of fermented food production and reflects the growing credibility of probiotics in health maintenance.
Category: Technology & Engineering