Author :
Publisher :
Page : 456 pages
File Size : 32,75 MB
Release : 1975
Category : Food industry and trade
ISBN :
Author : Norman W. Desrosier
Publisher : Springer Science & Business Media
Page : 640 pages
File Size : 19,25 MB
Release : 2012-12-06
Category : Science
ISBN : 9401177260
The remarkable growth of food technology in industry has been matched by an equal development of related educational programs in food science in colleges and universities in many countries. A vast and growing body of reference books is now available to profes sionals in the field. They have at their fingertips the current state of the art and knowledge in the various areas of specialization embraced by the food industry. For example, excellent reference books are available in the general area of food freezing. The Freezing Preservation of Foods by Tressler et al. is a four volume reference work which covers the subject in detail. Fundamentals of Food Freezing is a book written as a textbook. It repre sents the accumulated art and knowledge in the field of food freezing and draws upon the four volumes of The Freezing Preservation of Foods and the current literature in reference. This new textbook is designed as a unit of instruction in food freezing. As such, it is presented in 16 chapters. The total effect we have attempted to develop is a rounded overall presentation for the student. It is a pleasure to acknowledge the contributions of our many col laborators in preparing this text. These collaborators are identified in the list of contributors; to each, we are most deeply obliged. However, the undersigned are responsible for errors of omission or commission.
Author : J. Scott Smith
Publisher : John Wiley & Sons
Page : 526 pages
File Size : 32,29 MB
Release : 2008-02-28
Category : Technology & Engineering
ISBN : 047028997X
Renowned international academicians and food industry professionals have collaborated to create Food Processing: Principles and Applications. This practical, fully illustrated resource examines the principles of food processing and demonstrates their application by describing the stages and operations for manufacturing different categories of basic food products. Ideal as an undergraduate text, Food Processing stands apart in three ways: The expertise of the contributing authors is unparalleled among food processing texts today. The text is written mostly by non-engineers for other non-engineers and is therefore user-friendly and easy to read. It is one of the rare texts to use commodity manufacturing to illustrate the principles of food processing. As a hands-on guide to the essential processing principles and their application, this book serves as a relevant primary or supplemental text for students of food science and as a valuable tool for food industry professionals.
Author : Ramesh C. Chandan
Publisher : John Wiley & Sons
Page : 696 pages
File Size : 32,4 MB
Release : 2015-10-19
Category : Technology & Engineering
ISBN : 1118810295
Dairy Processing and Quality Assurance, Second Edition describes the processing and manufacturing stages of market milk and major dairy products, from the receipt of raw materials to the packaging of the products, including the quality assurance aspects. The book begins with an overview of the dairy industry, dairy production and consumption trends. Next are discussions related to chemical, physical and functional properties of milk; microbiological considerations involved in milk processing; regulatory compliance; transportation to processing plants; and the ingredients used in manufacture of dairy products. The main section of the book is dedicated to processing and production of fluid milk products; cultured milk including yogurt; butter and spreads; cheese; evaporated and condensed milk; dry milks; whey and whey products; ice cream and frozen desserts; chilled dairy desserts; nutrition and health; sensory evaluation; new product development strategies; packaging systems; non-thermal preservation technologies; safety and quality management systems; and dairy laboratory analytical techniques. This fully revised and updated edition highlights the developments which have taken place in the dairy industry since 2008. The book notably includes: New regulatory developments The latest market trends New processing developments, particularly with regard to yogurt and cheese products Functional aspects of probiotics, prebiotics and synbiotics A new chapter on the sensory evaluation of dairy products Intended for professionals in the dairy industry, Dairy Processing and Quality Assurance, Second Edition, will also appeal to researchers, educators and students of dairy science for its contemporary information and experience-based applications.
Author : Neil L. Pennington
Publisher : Springer Science & Business Media
Page : 364 pages
File Size : 45,2 MB
Release : 1990-10-31
Category : Technology & Engineering
ISBN : 9780442002978
Covers sugar manufacturing from both beet and cane plants and sugar utilization in dairy products, breakfast cereals, beverages, preserves and jellies, confectionery, processed foods, and microwave oven products. Also discusses non-food applications of sugar, its general properties, and the impact of sugar on human health. Includes a listing of the industry's American and Canadian companies and important associations world-wide. Annotation copyrighted by Book News, Inc., Portland, OR
Author : Paul Edwin Nelson
Publisher :
Page : 168 pages
File Size : 35,14 MB
Release : 1982
Category : National school lunch program
ISBN :
Author : Byron Sloane Miller
Publisher :
Page : 166 pages
File Size : 10,14 MB
Release : 1981
Category : Cooking
ISBN :
Abstract: The role of variety breads in the US diet is explored including information on consumer trends, production techniques, labeling regulations, nutrient values, the role of breads in therapeutic diets, and specifications for variety bread ingredients. Commercial and home bread recipes are included. (ds).
Author : Tadeusz Sienkiewicz
Publisher :
Page : 392 pages
File Size : 12,94 MB
Release : 1990
Category : Feeds
ISBN :
Discusses the problem of whey utilization in the field of dairy technology, particularly in production plants which manufacture cheese and fresh cheese products, acid whey, quarg and casein, and coprecipitates. Covers such topics as general problems of whey utilization, whey types and their composition, utilization of whey, investigation of whey and whey products, and other possibilities for the utilization of whey and the outlook. Aimed at technical college and university graduates in the field of food technology, practitioners operating in the field of dairying and in correspondending areas of food technology, as well as at the staff and students of scientific institutions.
Author : Henry B. Heath
Publisher : Springer Science & Business Media
Page : 896 pages
File Size : 21,2 MB
Release : 1981-09-15
Category : Technology & Engineering
ISBN : 9780870553707
Abstract: Basic information is provided for food technologists, flavor chemists, and other food-related professionals, covering major flavor-allied topics; these include: the flavor industry; the flavor chemist; flavor research; flavor chemistry; food colorants; flavor manufacturing methods; application of flavor quality assurance; flavor legislation in the US and abroad; worldwide labeling regulations; and toxicology and consumer safety. Available data are provided on: natural flavoring materials (e.g., alliaceous and fruit flavors, herbs, spices, essential oils); 325 plant materials, principal essential oils, and organic chemicals used in flavorings; synthetic flavors; aromatics; GRAS flavorings; and 350 flavor formulations. A bibliography on flavoring materials which occur naturally or as a result of processing is included. The legalized exemption of certain food additives (including flavoring additives) from US tolerance requirements is highlighted separately. Over 3000 literaturereferences are provided throughout the material. (wz).
Author :
Publisher :
Page : 632 pages
File Size : 35,72 MB
Release : 1994
Category : Air conditioning
ISBN :
