Biochemical principles of the food industry, ed. by V. L. Kretovich and E. Pijanowski PDF Download
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Author: N. M. Sissakian
Publisher:
ISBN:
Category : Biochemistry
Languages : en
Pages : 330
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Book Description
Author: N. M. Sissakian
Publisher:
ISBN:
Category : Biochemistry
Languages : en
Pages : 330
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Book Description
Author:
Publisher:
ISBN:
Category : Biochemistry
Languages : en
Pages : 346
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Book Description
Author: Yeshajahu Pomeranz
Publisher: Elsevier
ISBN: 0323146368
Category : Technology & Engineering
Languages : en
Pages : 549
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Book Description
Functional Properties of Food Components reviews the roles and functions of specific components in foods. It addresses three main questions: What in the biochemical make-up of food components makes them ""tick"" in the production of desirable and acceptable foods? Why do those components/entities perform the way they do and, often, why do they fail to perform as expected? Which functions continue to be elusive and require more searching and probing? The book is organized into three parts. Part I discusses specific food components such as water, carbohydrates, corn sweeteners and wheat carbohydrates, proteins, lipids, and enzymes. Part II deals with food additives and foods of the future; and reviews the role of components in four well-established foods: dairy, wheat flour, malt, and soybean products. Part III presents the available information and documentation on food components. This book is intended for the undergraduate with a background in the general biochemistry of natural materials, but is also interested in specific information on the function of those components in foods. It is also meant for the food scientist or technologist who is familiar with food formulation and production, and for any other interested reader with an appropriate background, whether managerial or scientific.
Author: V. L. Kretovich
Publisher:
ISBN:
Category : Biochemistry
Languages : en
Pages : 346
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Book Description
Author: Matcel Loncin
Publisher: Elsevier
ISBN: 0323147488
Category : Technology & Engineering
Languages : en
Pages : 515
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Book Description
Food Engineering: Principles and Selected Applications explores the principles of food engineering that are needed for resolving problems of food processing and preservation. This book is divided into 11 chapters that provide numerous effective examples and discussions of unique aspects of the food industry, which utilize these principles. This book discusses first the boiling heat transfer and the multi-effect principle for evaporators, as well as the application of this principle to the special problems involved in evaporation of liquid foods. The subsequent chapters cover the principles of fluid dynamics and axial dispersion. The discussion then shifts to the effect of residence-time distribution on continuous sterilization processes. The concluding chapters examine the concepts of water activity and its effect upon various reactions important to food processing and quality. This book is intended for both students and practicing food engineers and technologists.
Author: Georg Borgstrom
Publisher:
ISBN:
Category : Food
Languages : en
Pages : 504
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Book Description
Author: Library of Congress. Copyright Office
Publisher: Copyright Office, Library of Congress
ISBN:
Category : Copyright
Languages : en
Pages : 1222
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Book Description
Includes Part 1, Number 1: Books and Pamphlets, Including Serials and Contributions to Periodicals (January - June)
Author: Scripps Institution of Oceanography. Library
Publisher:
ISBN:
Category : Marine biology
Languages : en
Pages : 728
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Book Description
Author:
Publisher:
ISBN:
Category : Union catalogs
Languages : en
Pages : 632
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Book Description
Includes entries for maps and atlases.
Author: Syd Green
Publisher:
ISBN:
Category : Cooking
Languages : en
Pages : 144
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Book Description
