Book Preservation Technologies
Author :
Publisher :
Page : 36 pages
File Size : 15,91 MB
Release : 1988
Category : Bookbinding
ISBN :
Author :
Publisher :
Page : 36 pages
File Size : 15,91 MB
Release : 1988
Category : Bookbinding
ISBN :
Author : Peter Zeuthen
Publisher : Elsevier
Page : 600 pages
File Size : 14,96 MB
Release : 2003-10-30
Category : Technology & Engineering
ISBN : 1855737140
Extending the shelf-life of foods whilst maintaining safety and quality is a critical issue for the food industry. As a result there have been major developments in food preservation techniques, which are summarised in this authoritative collection. The first part of the book examines the key issue of maintaining safety as preservation methods become more varied and complex. The rest of the book looks both at individual technologies and how they are combined to achieve the right balance of safety, quality and shelf-life for particular products. - Provides an authoritative review of the development of new and old food preservation technologies and the ways they can be combined to preserve particular foods - Examines the emergence of a new generation of natural preservatives in response to consumer concerns about synthetic additives - Includes chapters on natural antimicrobials, bacteriocins and antimicrobial enzymes, as well as developments in membrane filtration, ultrasound and high hydrostatic pressure
Author : Seydi Yıkmış
Publisher : Engineering Science Reference
Page : 0 pages
File Size : 43,82 MB
Release : 2019-11-22
Category : Food
ISBN : 9781799819240
"This book explores the latest technological developments in food preservation, processing, and storage"--
Author : Maria Pilar Montero Garcia
Publisher : CRC Press
Page : 617 pages
File Size : 18,79 MB
Release : 2016-09-19
Category : Technology & Engineering
ISBN : 1482218321
The search for better strategies to preserve foods with minimal changes during processing has been of great interest in recent decades. Traditionally, edible films and coatings have been used as a partial barrier to moisture, oxygen, and carbon dioxide through selective permeability to gases, as well as improving mechanical handling properties. The advances in this area have been breathtaking, and in fact their implementation in the industry is already a reality. Even so, there are still new developments in various fields and from various perspectives worth reporting. Edible Films and Coatings: Fundamentals and Applications discusses the newest generation of edible films and coatings that are being especially designed to allow the incorporation and/or controlled release of specific additives by means of nanoencapsulation, layer-by-layer assembly, and other promising technologies. Covering the latest novelties in research conducted in the field of edible packaging, it considers state-of-the-art innovations in coatings and films; novel applications, particularly in the design of gourmet foods; new advances in the incorporation of bioactive compounds; and potential applications in agronomy, an as yet little explored area, which could provide considerable advances in the preservation and quality of foods in the field.
Author : Robert A. Young
Publisher : John Wiley & Sons
Page : 448 pages
File Size : 39,87 MB
Release : 2008-03-21
Category : Architecture
ISBN : 0471788368
This introduction to historic preservation goes well beyond the Secretary of the Interior's Standards for Rehabilitation and shows how wood, stone, masonry, and metal were used in the past and how adaptive re-use can be employed to bring modern amenities to historic structures. The book covers all aspects of the exterior and interior building fabric, including windows, roofing, doors, porches, and electrical and mechanical systems for both residential and small-scale commercial buildings. Richly illustrated with photographs showing typical elements of historic buildings, decay mechanisms, and remediation techniques, the book also contains a variety of useful case studies and features a companion Website that offers dozens of additional images and resources.
Author : Norman Tyler
Publisher : W. W. Norton & Company
Page : 375 pages
File Size : 49,76 MB
Release : 2009-02-04
Category : Architecture
ISBN : 0393075591
Historic preservation, which started as a grassroots movement, now represents the cutting edge in a cultural revolution focused on “green” architecture and sustainability. This is the only book to cover the gamut of preservation issues in layman’s language: the philosophy and history of the movement, the role of government, the documentation and designation of historic properties, sensitive architectural designs and planning, preservation technology, and heritage tourism, plus a survey of architectural styles. It is an ideal introduction to the field for students, historians, preservationists, property owners, local officials, and community leaders. Updated throughout, this revised edition addresses new subjects, including heritage tourism and partnering with the environmental community.
Author : Edward M. Corrado
Publisher : Rowman & Littlefield
Page : 403 pages
File Size : 24,35 MB
Release : 2017-01-12
Category : Language Arts & Disciplines
ISBN : 1442278730
This new edition of Digital Preservation in Libraries, Archives, and Museums is the most current, complete guide to digital preservation available today. For administrators and practitioners alike, the information in this book is presented readably, focusing on management issues and best practices. Although this book addresses technology, it is not solely focused on technology. After all, technology changes and digital preservation is aimed for the long term. This is not a how-to book giving step-by-step processes for certain materials in a given kind of system. Instead, it addresses a broad group of resources that could be housed in any number of digital preservation systems. Finally, this book is about “things (not technology; not how-to; not theory) I wish I knew before I got started.” Digital preservation is concerned with the life cycle of the digital object in a robust and all-inclusive way. Many Europeans and some North Americans may refer to digital curation to mean the same thing, taking digital preservation to be the very limited steps and processes needed to insure access over the long term. The authors take digital preservation in the broadest sense of the term: looking at all aspects of curating and preserving digital content for long term access. The book is divided into four part: 1.Situating Digital Preservation, 2.Management Aspects, 3.Technology Aspects, and 4.Content-Related Aspects. Digital Preservation will answer questions that you might not have even known you had, leading to more successful digital preservation initiatives.
Author : Nelly Balloffet
Publisher : ALA Editions
Page : 0 pages
File Size : 42,69 MB
Release : 2009-04-30
Category : Language Arts & Disciplines
ISBN : 9780838910054
For any library, archive, or historical society committed to getting materials back into circulation as quickly as possible, this reference offers a one-stop solution. From the issues relevant to directors to hands-on instructions for technicians, it's an excellent reference for the entire library.
Author : Norman W. Desrosier
Publisher :
Page : 444 pages
File Size : 50,26 MB
Release : 1959
Category : Food
ISBN :
Food to preserve. acceptable food to eat. The refrigerated storage of perishable commodities. Principles of food freezing, drying, canning, fermentation and pickling. Preservation of food as sugar concentrates. Preservation of foods with chemical additives, ionizing radiations.
Author : B. SIVASANKAR
Publisher : PHI Learning Pvt. Ltd.
Page : 372 pages
File Size : 11,30 MB
Release : 2002-01-01
Category : Technology & Engineering
ISBN : 8120320867
The book provides comprehensive coverage of the processing and preservation aspects of food science that include chemical, microbiological and technological processes on the one hand, and assessment of food quality and safety, new and modified foods by fermentation, food-boene diseases and food spoilage on the other. The preservation operations involving the use of high and low temperatures and radiation have also been discussed in detail. Intended as a textbook for undergraduate students of science and engineering, this study would also be of great help to postgraduate students offering courses in food science, and to professionals as well as academicians.