Food Science

Author: Norman N. Potter
Publisher: Springer Science & Business Media
ISBN: 146154985X
Size: 37.47 MB
Format: PDF, Docs
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Food Science from the Author: Norman N. Potter. Now in its fifth edition, Food Science remains the most popular and reliable text for introductory courses in food science and technology. This new edition retains the basic format and pedagogical features of previous editions and provides an up-to-date foundation upon which more advanced and specialized knowledge can be built. This essential volume introduces and surveys the broad and complex interrelationships among food ingredients, processing, packaging, distribution and storage, and explores how these factors influence food quality and safety. Reflecting recent advances and emerging technologies in the area, this new edition includes updated commodity and ingredient chapters to emphasize the growing importance of analogs, macro-substitutions, fat fiber and sugar substitutes and replacement products, especially as they affect new product development and increasing concerns for a healthier diet. Revised processing chapters include changing attitudes toward food irradiation, greater use of microwave cooking and microwaveable products, controlled and modified atmosphere packaging and expanding technologies such a extrusion cooking, ohmic heating and supercritical fluid extraction, new information that addresses concerns about the responsible management of food technology, considering environmental, social and economic consequences, as well as the increasing globalization of the food industry. Discussions of food safety an consumer protection including newer phychrotropic pathogens; HAACP techniques for product safety and quality; new information on food additives; pesticides and hormones; and the latest information on nutrition labeling and food regulation. An outstanding text for students with little or no previous instruction in food science and technology, Food Science is also a valuable reference for professionals in food processing, as well as for those working in fields that service, regulate or otherwise interface with the food industry.

Handbook Of Green Chemicals

Author: Michael Ash
Publisher: Synapse Info Resources
ISBN: 1890595799
Size: 53.55 MB
Format: PDF, ePub, Mobi
View: 158
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Handbook Of Green Chemicals from the Author: Michael Ash. More than 7000 trade name products and more than 2500 generic chemicals that can be used in formulations to meet envionmental concerns and government regulations. This reference is designed to serve as an essential tool in the strategic decision-making process of chemical selection when focusing on human and environmental safety factors.Industries Covered: Adhesives ? Refrigerants ? Water Treatment ? Plastics ? Rubber ? Surfactants ? Paints & Coatings ? Food ? PharmaceuticalsCosmetics ? Petroleum Processing ? Metal Treatment ? TextilesThe chemicals and materials included are used in every aspect of the chemical industry. The reference is organized so that the reader can access the information based on the trade name, chemical components, functions and application areas, 'green' attributes, manufacturer, CAS number, and EINECS/ELINCS number.It contains a unique cross-reference that groups the trade name chemicals by one or more of these green chemical attributes: Biodegradable ? Environmentally Safe ? Environmentally Friendly ? Halogen-Free ? HAP's-Free ? Low Global WarmingLow Ozone-Depleting ? Nonozone-Depleting ? Low Vapor Pressure ? Noncarcinogenic ? Non-CFC ? Non-HCFCNonhazardous ? Nontoxic ? Recyclable ? SARA-Nonreportable ? SNAP (Significant New Alternative Policy) CompliantVOC-Compliant ? Low-VOC ? VOC-Free

The Complete Technology Book On Processing Dehydration Canning Preservation Of Fruits Vegetables 3rd Revised Edition

Author: NIIR Board of Consultants & Engineers
Publisher: NIIR PROJECT CONSULTANCY SERVICES
ISBN: 9381039690
Size: 15.14 MB
Format: PDF
View: 300
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The Complete Technology Book On Processing Dehydration Canning Preservation Of Fruits Vegetables 3rd Revised Edition from the Author: NIIR Board of Consultants & Engineers. Fruits and vegetables are important sources of vitamins, minerals and dietary fibre. The consumption of fruits and vegetables has increased significantly as consumers have become more health-conscious. Whilst most fruit and vegetables should be eaten fresh, processed fruit and vegetables can be acceptable alternatives. Fruit and vegetables have many similarities with respect to their compositions, methods of cultivation and harvesting, storage properties and processing. Processing (canning, Dehydration & Preservation) increases the shelf life of fruits and vegetables. Fruits and vegetables are processed into a variety of products such as juices and concentrates, pulp, canned and dehydrated products, jams and jellies, pickles and chutneys etc. The extent of processing of fruits and vegetables varies from one country to another. The technology for preservation also varies with type of products and targeted market. Owing to the perishable nature of the fresh produce, international trade in vegetables is mostly confined to the processed forms. India is the second largest producer of fruits & vegetables in the world with an annual production of million tonnes. It accounts for about 15 per cent of the world’s production of vegetables. Due to the short shelf life of these crops, as much as 30-35% of fruits and vegetables perish during harvest, storage, grading, transport, packaging and distribution. Hence, there is a need for processing technology of fruits and vegetables to cater the domestic demand. The major contents of the book are procedures for fruit and vegetable preservation, chemical preservation of foods, food preservation by fermentation, preservation by drying, canning fruits, syrups and brines for canning, fruit beverages, fermented beverages, jams, jellies and marmalades, tomato products, chutneys, sauces and pickles, vegetables preparation for processing, vegetable juices, sauces and soups, vegetable dehydration, freezing of vegetables etc. The book also contains photographs of Production Line & Machinery.

Handbook Of Frozen Food Processing And Packaging Second Edition

Author: Da-Wen Sun
Publisher: CRC Press
ISBN: 1439836051
Size: 39.12 MB
Format: PDF, ePub
View: 4203
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Handbook Of Frozen Food Processing And Packaging Second Edition from the Author: Da-Wen Sun. Consumer demand for a year-round supply of seasonal produce and ready-made meals remains the driving force behind innovation in frozen food technology. Now in its second edition, Handbook of Frozen Food Processing and Packaging explores the art and science of frozen foods and assembles essential data and references relied upon by scientists in universities and research institutions. Highlights in the Second Edition include: Original chapters revised and updated with the latest developments New section on Emerging Technologies in Food Freezing, with chapters on ultrasound accelerated freezing, high-pressure shift freezing, electrostatic field-assisted food freezing, and antifreeze proteins New section on Trends in Frozen Food Packaging, with chapters on active packaging, intelligent packaging, vacuum packaging, and edible coatings and films and their applications on frozen foods This volume continues the tradition of the benchmark first edition, capturing the latest developments on the cutting edge of frozen food science. In addition to updated coverage of quality and safety issues and monitoring and measuring techniques, it highlights emerging technologies and trends, all in the format that made the previous edition so popular. It offers the tools needed to develop new and better products, keeping up with consumer demand for safe and convenient frozen foods.

Handbook Of Vegetable Preservation And Processing Second Edition

Author: Y. H. Hui
Publisher: CRC Press
ISBN: 1482212293
Size: 42.45 MB
Format: PDF, ePub
View: 3732
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Handbook Of Vegetable Preservation And Processing Second Edition from the Author: Y. H. Hui. The second edition of a bestseller, Handbook of Vegetable Preservation and Processing compiles the latest developments and advances in the science and technology of processing and preservation of vegetables and vegetable products. It includes coverage of topics not found in similar books, such as nutritive and bioactive compounds of vegetables; vegetable flavors and sensory properties; genetic engineering; vegetable pests and diseases; active and intelligent packaging; additives and preservatives; quality preservation and/or improvement; computer and control applications; specialties like winter squash and pumpkin, seed sprouts and shalgam; GAP and food safety, among others. New Topics in the Second Edition include: Flavors and sensory perception Waste and by-products Genetic engineering HACCP Traceback Quality assurance Food processing and agro-industries face the scientific and technical challenges of increasing the production of vegetables. This extensively revised, reorganized, and expanded second edition brings together the expertise of almost 70 scientists and product experts from around the world to give you unparalleled coverage in terms of depth and breadth.

Handbook Of Frozen Foods

Author: Y. H. Hui
Publisher: CRC Press
ISBN: 9780203022009
Size: 76.35 MB
Format: PDF
View: 7198
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Handbook Of Frozen Foods from the Author: Y. H. Hui. Hui, a technology consultant, presents material on frozen food science, technology, and engineering, describing the manufacture, processing, inspection, and safety of frozen foods. He outlines basic procedures for optimizing the quality and texture of frozen foods and includes and tables and examples that illustrate the effects of various chemical and biochemical reactions on the quality of frozen food. The book details methods for selecting the most appropriate packaging materials for frozen foods, and provides guidelines on ensuring product safety.