Chicago Restuaurants, 2002-2003
Author : Zagat Survey (Firm)
Publisher :
Page : 228 pages
File Size : 50,31 MB
Release : 2002-07
Category : Travel
ISBN : 9781570064067
Author : Zagat Survey (Firm)
Publisher :
Page : 228 pages
File Size : 50,31 MB
Release : 2002-07
Category : Travel
ISBN : 9781570064067
Author :
Publisher :
Page : 912 pages
File Size : 39,30 MB
Release : 2004
Category : Trademarks
ISBN :
Author : United States. Internal Revenue Service
Publisher :
Page : 180 pages
File Size : 50,43 MB
Release : 2001
Category : Charitable uses, trusts, and foundations
ISBN :
Author : Amit K. Jaiswal
Publisher : CRC Press
Page : 560 pages
File Size : 36,37 MB
Release : 2016-08-05
Category : Technology & Engineering
ISBN : 1315355108
The processing of food generally implies the transformation of the perishable raw food to value-added products. It imparts benefits, such as the destruction of surface microflora, and inactivation of deleterious enzymes, such as peroxidase, leading to a greater shelf life of the food. It also enhances color and texture while maintaining quality of products and makes them edible. However, it also has an inevitable impact on nutritional quality attributes, such as increase or decrease in certain vitamins and bioactive metabolites among others. Food Processing Technologies: Impact on Product Attributes covers a range of food processing technologies and their effect on various food product attributes, such as bioactive compounds, safety, and sensory and nutritional aspects of the food upon processing. There are eight major parts in the book. Part I covers the conventional processing technologies. Parts II, III, IV, and V deal with various novel processing technologies, including impingement processing technologies, electro-magnetic processing technologies, physico-mechanical processing technologies, and electro-technologies. Part VI introduces chemical processing technologies. Part VII comprise irradiation processing technology, and the final part is focused on biological processing technology, detailing the application of enzymes in food processing. Numerous studies were carried out to find the impact of these processing technologies on various aspects of food and associated health promotion properties. Both positive and negative results were obtained based on nature of foods, processing type, and duration of processing, and this book covers these results in depth.
Author : Sari Edelstein
Publisher : Jones & Bartlett Learning
Page : 678 pages
File Size : 30,75 MB
Release : 2018-01-16
Category : Health & Fitness
ISBN : 1284157156
Food Science: An Ecological Approach presents the field of food science—the study of the physical, biological, and chemical makeup of food, and the concepts underlying food processing—in a fresh, approachable manner that places it in the context of the world in which we live today.
Author :
Publisher :
Page : 276 pages
File Size : 31,11 MB
Release : 2008-07
Category :
ISBN :
Indianapolis Monthly is the Circle City’s essential chronicle and guide, an indispensable authority on what’s new and what’s news. Through coverage of politics, crime, dining, style, business, sports, and arts and entertainment, each issue offers compelling narrative stories and lively, urbane coverage of Indy’s cultural landscape.
Author :
Publisher :
Page : 1024 pages
File Size : 18,10 MB
Release : 2007
Category : United States
ISBN :
Author :
Publisher :
Page : 408 pages
File Size : 41,21 MB
Release : 2004
Category : Food service
ISBN :
Author :
Publisher :
Page : 132 pages
File Size : 26,3 MB
Release : 1998
Category : Charitable uses, trusts, and foundations
ISBN :
Author : Vault Editors
Publisher : Vault Inc.
Page : 512 pages
File Size : 45,33 MB
Release : 2006-02-07
Category : Business schools
ISBN : 1581314000
In this new edition, Vault publishes the entire surveys of current students and alumni at more than 100 top business schools. Each 4-to 5-page entry is composed of insider comments from students and alumni, as well as the school's responses to the comments.