Author : Keith Thomas Henry Farrer
Publisher : CSIRO PUBLISHING
Page : 245 pages
File Size : 25,80 MB
Release : 2005
Category : Business & Economics
ISBN : 0643091548
Takes the reader on a journey over the centuries, describing the slow and arduous development of Australian food technology and science from before European settlement to the latter half of the twentieth century.
Author :
Publisher :
Page : 1556 pages
File Size : 24,37 MB
Release : 1981
Category : Periodicals
ISBN :
A union list of serials commencing publication after Dec. 31, 1949.
Author : Richard E. Wallace
Publisher :
Page : 250 pages
File Size : 49,98 MB
Release : 1978
Category : Food
ISBN :
Author : A.D. King Jr.
Publisher : Springer Science & Business Media
Page : 325 pages
File Size : 26,30 MB
Release : 2013-03-09
Category : Technology & Engineering
ISBN : 1468484532
The desirability, indeed the necessity, for standardization of methods for the examination of foods for contaminant and spoilage mycoflora has been apparent for some time. The concept of a specialist workshop to address this problem was borne during conversations at the Gordon Research Conference on "Hicrobiological Safety of Foods" in Plymouth, New Hampshire, in July 1982. Discussions at that time resulted in an Organizing Committee of four, who became the Editors, and a unique format: all attendees would be expected to contribute and, in most cases, more than once; and papers in nearly all sessions would be presented as a set of data on a single topic, not as a complete research paper. Each session would be followed by general discussion, and then a panel would formulate recommendations for approval by a final plenary session. The idea for this format was derived from the famous "Kananaskis I" workshop on Hyphomycete taxonomy and terminology organized by Bryce Kendrick of the University of Waterloo, Ontario in 1969. Attendance would necessarily be limited to a small group of specialists in food mycology. The scope of the workshop developed from answers to questionnaires circulated to prospective participants. To generate new data which would allow valid comparisons to be drawn, intending participants were given a variety of topics as assignments and asked to bring information obtained to the workshop.
Author : P. Michael Davidson
Publisher : CRC Press
Page : 721 pages
File Size : 29,11 MB
Release : 2005-04-28
Category : Technology & Engineering
ISBN : 1420028731
Twelve years have passed since its last edition - making Antimicrobials in Foods, Third Edition the must-have resource for those interested in the latest information on food antimicrobials. During that time, complex issues regarding food preservation and safety have emerged. A dozen years ago, major outbreaks of Escherichia coli O157:H7 and Listeri
Author : CB Schedvin
Publisher : CSIRO PUBLISHING
Page : 395 pages
File Size : 36,81 MB
Release : 1987-01-01
Category : Science
ISBN : 0643102795
Shaping Science and Industry touches on Australia's intellectual, political and economic life. It provides an account of the rapid growth of CSIR (to become CSIRO) during World War II. The contributions of many outstanding personalities are described such as Sir George Julius, Sir Charles Martin, Hedley Marston, DF Martyn, AEV Richardson, Sir David Rivett, Ian Clunies Ross and FWG White.This book recounts the major effort to introduce and adapt new technologies as part of the war effort. Informative and non-technical accounts are given of some breakthroughs in agricultural research such as the eradication of prickly pear.
Author : Wiley-VCH
Publisher : John Wiley & Sons
Page : 1576 pages
File Size : 24,56 MB
Release : 2017-06-19
Category : Technology & Engineering
ISBN : 3527339906
A compilation of 58 carefully selected, topical articles from the Ullmann's Encyclopedia of Industrial Chemistry, this three-volume handbook provides a wealth of information on economically important basic foodstuffs, raw materials, additives, and processed foods, including a section on animal feed. It brings together the chemical and physical characteristics, production processes and production figures, main uses, toxicology and safety information in one single resource. More than 40 % of the content has been added or updated since publication of the 7th edition of the Encyclopedia in 2011 and is available here in print for the first time. The result is a "best of Ullmann's", bringing the vast knowledge to the desks of professionals in the food and feed industries.
Author : Food and Agriculture Organization of the United Nations
Publisher : Food & Agriculture Org.
Page : 92 pages
File Size : 35,63 MB
Release : 1986
Category : Technology & Engineering
ISBN : 9789251023778
Author : DH Simmonds
Publisher : CSIRO PUBLISHING
Page : 288 pages
File Size : 33,36 MB
Release : 1989-01-01
Category : Technology & Engineering
ISBN : 0643102876
The relationship between grain morphology and chemistry and the practical realities of milling, flour yield, dough properties and baking behaviour, are stressed and explained. The quality requirements of flours intended for bread-baking, noodle-making and for other industrial purposes are listed and discussed.
Author : A. Y. Tamime
Publisher : Elsevier
Page : 808 pages
File Size : 31,36 MB
Release : 2007-03-22
Category : Technology & Engineering
ISBN : 1845692616
Previous editions of Yoghurt: Science and Technology established the text as an essential reference underpinning the production of yoghurt of consistently high quality. The book has been completely revised and updated to produce this third edition, which combines coverage of recent developments in scientific understanding with information about established methods of best practice to achieve a comprehensive treatment of the subject. General acceptance of a more liberal definition by the dairy industry of the term yoghurt has also warranted coverage in the new edition of a larger variety of gelled or viscous fermented milk products, containing a wider range of cultures.Developments in the scientific aspects of yoghurt covered in this new edition include polysaccharide production by starter culture bacteria and its effects on gel structure, acid gel formation and advances in the analysis of yoghurt in terms of its chemistry, rheology and microbiology. Significant advances in technology are also outlined, for example automation and mechanisation. There has also been progress in understanding the nutritional profile of yoghurt and details of clinical trials involving yoghurts are described.This book is a unique and essential reference to students, researchers and manufacturers in the dairy industry. - Includes developments in the understanding of the biochemical changes involved in yoghurt production - Outlines significant technological advances in mechanisation and automation - Discusses the nutritional value of yoghurt
