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 : 32.93 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 : 35.13 MB
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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

Introduction To Food Science And Technology

Author : G.F. Stewart
ISBN : 9780323138598
Genre : Technology & Engineering
File Size : 70.11 MB
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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

Development Of Science And Technology Of Food Resources

Author : Wenbiao Wu
ISBN : 1536105910
Genre : Food
File Size : 62.79 MB
Format : PDF, Kindle
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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

Technology Of Cereals

Author : Norman Leslie Kent
ISBN : 0080408346
Genre : Technology & Engineering
File Size : 74.36 MB
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A thorougly revised edition that encompasses new material including sections dealing with extrusion cooking and the use of cereals for animal feed. The section on industrial uses for cereals has been expanded considerably.
Category: Technology & Engineering

Science And Technology Of Fruit Wine Production

Author : Maria Kosseva
ISBN : 9780128010341
Genre : Technology & Engineering
File Size : 73.15 MB
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Science and Technology of Fruit Wine Production includes introductory chapters on the production of wine from fruits other than grapes, including their composition, chemistry, role, quality of raw material, medicinal values, quality factors, bioreactor technology, production, optimization, standardization, preservation, and evaluation of different wines, specialty wines, and brandies. Wine and its related products have been consumed since ancient times, not only for stimulatory and healthful properties, but also as an important adjunct to the human diet by increasing satisfaction and contributing to the relaxation necessary for proper digestion and absorption of food. Most wines are produced from grapes throughout the world, however, fruits other than grapes, including apple, plum, peach, pear, berries, cherries, currants, apricot, and many others can also be profitably utilized in the production of wines. The major problems in wine production, however, arise from the difficulty in extracting the sugar from the pulp of some of the fruits, or finding that the juices obtained lack in the requisite sugar contents, have higher acidity, more anthocyanins, or have poor fermentability. The book demonstrates that the application of enzymes in juice extraction, bioreactor technology, and biological de-acidification (MLF bacteria, or de-acidifying yeast like schizosaccharomyces pombe, and others) in wine production from non-grape fruits needs serious consideration. Focuses on producing non-grape wines, highlighting their flavor, taste, and other quality attributes, including their antioxidant properties Provides a single-volume resource that consolidates the research findings and developed technology employed to make wines from non-grape fruits Explores options for reducing post-harvest losses, which are especially high in developing countries Stimulates research and development efforts in non-grape wines
Category: Technology & Engineering

The Science And Technology Of Flexible Packaging

Author : Barry A Morris
ISBN : 9780323243254
Genre : Technology & Engineering
File Size : 51.90 MB
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The Science and Technology of Flexible Packaging: Multilayer Films from Resin and Process to End Use provides a comprehensive guide to the use of plastic films in flexible packaging, covering scientific principles, properties, processes, and end use considerations. The book brings the science of multilayer films to the practitioner in a concise and impactful way, presenting the fundamental understanding required to improve product design, material selection, and processes, and includes information on why one material is favored over another for a particular application, or how the film or coating affects material properties. Detailed descriptions and analysis of the key properties of packaging films are provided from both an engineering and scientific perspective. End-use effects are also covered in detail, providing key insights into the way the products being packaged influence film properties and design. The book bridges the gap between key scientific literature and the practical challenges faced by the flexible packaging industry, providing essential scientific insights, best practice techniques, environmental sustainability information, and key principles of structure design to enable engineers and scientists to deliver superior products with reduced development time and cost. Provides essential information on all aspects of multilayer films in flexible packaging Aids in material selection and processing, shortening development times and delivering stronger products Bridges the gap between scientific principles and key challenges in the packaging industry, with practical explanations to assist practitioners in overcoming those challenges
Category: Technology & Engineering

Adequate Food For All

Author : Wilson G. Pond
ISBN : 1420077546
Genre : Nature
File Size : 24.70 MB
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Food is the sustenance of life. But while we understand that a secure supply of food has been affected by many factors over the course of history, we do not often allow ourselves to entertain the idea that a lack of adequate food worldwide is a very real and dangerous possibility. While soil degradation, water distribution, climate change, population growth, and environmental issues are of serious concern, the ultimate expectation is that humankind will survive and even prevail simply because it always has, through human ingenuity and continued advances in science and technology. Adequate Food for All: Culture, Science, and Technology of Food in the 21st Century looks at those factors threatening to compromise food production and distribution. It examines the myriad influences on food security today as well as the human responses to them. Taking an interdisciplinary approach that involves authors of diverse expertise, this volume – Discusses our evolving understanding of what is critical to good nutrition and health Examines the role of religion and faith in food choices, as well as the influence of culture and customs Explores issues of obesity and related diseases as well as diseases of nutrient deficiencies Describes the most dangerous threats to sustainable food production Lays out viable solutions through conservation, technology, and cultural adaptation Ultimately, this volume challenges readers to garner a deeper understanding needed to develop solutions that truly change the future rather than postpone the inevitable. Recognition of food as a universal need of people everywhere may be a point of union for the human spirit. The future holds opportunities and imperatives that must be faced, perhaps none more important than how we come together to keep the world fed. Adequate Food for All: Culture, Science, and Technology of Food in the 21st Century covers many of the issues involved in meeting this goal.
Category: Nature