Food Science

Author: Norman N. Potter
Publisher: Springer Science & Business Media
ISBN: 146154985X
Size: 57.68 MB
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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.

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: 38.34 MB
Format: PDF, Kindle
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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.

Food Processing

Author: J. Scott Smith
Publisher: John Wiley & Sons
ISBN: 047028997X
Size: 26.90 MB
Format: PDF, ePub, Docs
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Food Processing from the Author: J. Scott Smith. 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.

Handbook Of Green Chemicals

Author: Michael Ash
Publisher: Synapse Info Resources
ISBN: 1890595799
Size: 37.65 MB
Format: PDF, Docs
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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

Operations In Food Refrigeration

Author: Rodolfo H. Mascheroni
Publisher: CRC Press
ISBN: 1420055488
Size: 10.84 MB
Format: PDF, ePub, Docs
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Operations In Food Refrigeration from the Author: Rodolfo H. Mascheroni. The final quality of a food product is impacted heavily by preservation technologies, such as chilling, freezing, and freeze-drying, as well as the numerous pretreatments that are routinely applied to foods. Adequate design and implementation of each of these treatments are critical to ensuring the integrity of the final food product, the productivity of the equipment, and reduced operation costs. Operations in Food Refrigeration explores the fundamental issues involved in heat and mass transfer in food refrigeration and examines aspects of other operations applied to chilled or frozen foods. Following an overview of basic concepts and general calculation procedures involved in cooling, freezing, thawing, and freeze-drying, the book discusses: Sizing, peeling, cutting, sorting, and blanching fruits and vegetables Pretreatments for meats, including tenderization, electrical stimulation, portioning, curing, and smoking Pretreatments for fish and other seafood Processing of poultry Air and osmotic partial dehydration, infusion of special nutrients, and the concentration of juices Traditional chilling and freezing methods Special precooling and freezing techniques The effects of thawing on food, factors that influence the choice and design of thawing processes, and various thawing methods Freeze-drying equipment Each chapter is written by a recognized specialist and can serve as a stand-alone resource for the particular topic. Several chapters present case studies that can be used for developing processes or in teaching applications. Processors, researchers, and educators in the food industry will find this volume to be an invaluable reference for a host of food operations.

Managing Frozen Foods

Author: C J Kennedy
Publisher: Elsevier
ISBN: 1855736527
Size: 72.50 MB
Format: PDF, ePub
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Managing Frozen Foods from the Author: C J Kennedy. The publication of this book has been perfectly timed to serve the needs of a rapidly expanding industry. Frozen foods have shed their associations with low quality convenience food and freezing is now recognised as one of the safest and most nutritionally valuable ways to store food. Quality is a fundamental competitive advantage. However, the quality of frozen foods is dependent upon the strength or weakness of each link in the supply chain. This book examines the key quality factors at each stage in the frozen food supply chain, from raw material selection through processing and storage to retail display. Managing frozen foods is a unique overview of this entire industry and provides frozen food manufacturers, distributors and retailers with: The book begins with a review of the safety of frozen foods in production and distribution. It then considers the selection of raw materials and pre-treatment before examining the range of physical and chemical factors affecting the sensory and nutritional quality of food during freezing. This is followed by a comprehensive review of freezer technology and identifies the essential selection criteria that food manufacturers need to consider. Further chapters discuss the selection of packaging, cold store design, equipment and maintenance as well as the key area of retail display equipment. Dr Christopher J Kennedy concludes the book by providing a valuable insight into the future of this industry, outlining the opportunities offered by latest developments such as anti-freeze proteins and ultrasonic techniques. A practical and authoritative guide to best practice in maximising quality An invaluable decision-making tool, including guidance on the selection of raw materials, freezer technology, packaging materials and retail display equipment The latest research into the frozen food industry from academic and industry experts

Handbook Of Frozen Foods

Author: Y. H. Hui
Publisher: CRC Press
ISBN: 9780203022009
Size: 43.53 MB
Format: PDF, Docs
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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.

Handbook Of Frozen Food Processing And Packaging Second Edition

Author: Da-Wen Sun
Publisher: CRC Press
ISBN: 1439836051
Size: 52.98 MB
Format: PDF, ePub, Mobi
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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.

Healing With The Herbs Of Life

Author: Lesley Tierra
Publisher: Crossing Press
ISBN: 0307814378
Size: 68.36 MB
Format: PDF, ePub, Mobi
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Healing With The Herbs Of Life from the Author: Lesley Tierra. If you have been daunted by complicated, esoteric herbal books in the past, Healing with the Herbs of Life offers clear and concise explanations of how and why herbs heal. It also provides step-by-step instructions for creating your own herbal remedies, therapeutic approaches you can use at home, and easy-to-follow guidelines for gathering, preparing, purchasing, and storing herbs. Previously published as The Herbs of Life, this completely revised and updated edition synthesizes the great herbal traditions of China and India with Western herbology to form a new kind of planetary herbal. · Features a new chapter on treating specific conditions, expanded chapters in Materia Medica and the energy of food, and revised chapters on living with the seasons and home therapies · With new information on herbal safety and drug/herb interactions. · The previous edition, The Herbs of Life, sold 45,000 copies.