Wiley Encyclopedia of Food Science and Technology, Volume 3 PDF Download
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Author: Frederick J. Francis
Publisher: Wiley-Interscience
ISBN: 9780471192572
Category : Science
Languages : en
Pages : 704
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Book Description
Annotation Now in a thoroughly-updated and expanded second edition, Wiley Encyclopedia of Food Science and Technology covers fundamental concepts and practical requirements in food science, as well as cutting-edge technological and industry information. The encyclopedia features A-to-Z coverage of all aspects of food science, including: the properties, analysis, and processing of foods; genetic engineering of new food products; and nutrition. In addition, nontechnical information is included, such as descriptions of selected scientific institutions, and research and development in government agencies. Like the first edition, this Second Edition will become the standard reference for food scientists, bioengineers, and biotechnologists. From reviews of the first edition: " ... fills a definite need in the food science and technology literature ... I have little doubt that this encyclopedia will become one of the classic works in this ever-growing subject."--Food and Chemistry
Author: Frederick J. Francis
Publisher: Wiley-Interscience
ISBN: 9780471192572
Category : Science
Languages : en
Pages : 704
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Book Description
Annotation Now in a thoroughly-updated and expanded second edition, Wiley Encyclopedia of Food Science and Technology covers fundamental concepts and practical requirements in food science, as well as cutting-edge technological and industry information. The encyclopedia features A-to-Z coverage of all aspects of food science, including: the properties, analysis, and processing of foods; genetic engineering of new food products; and nutrition. In addition, nontechnical information is included, such as descriptions of selected scientific institutions, and research and development in government agencies. Like the first edition, this Second Edition will become the standard reference for food scientists, bioengineers, and biotechnologists. From reviews of the first edition: " ... fills a definite need in the food science and technology literature ... I have little doubt that this encyclopedia will become one of the classic works in this ever-growing subject."--Food and Chemistry
Author: R. Macrae
Publisher:
ISBN:
Category : Food
Languages : en
Pages : 736
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Book Description
Author:
Publisher: Elsevier
ISBN: 0128126884
Category : Technology & Engineering
Languages : en
Pages : 1861
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Book Description
The Encyclopedia of Food Security and Sustainability, Three Volume Set covers the hottest topics in the science of food sustainability, providing a synopsis of the path society is on to secure food for a growing population. It investigates the focal issue of sustainable food production in relation to the effects of global change on food resources, biodiversity and global food security. This collection of methodological approaches and knowledge derived from expert authors around the world offers the research community, food industry, scientists and students with the knowledge to relate to, and report on, the novel challenges of food production and sustainability. This comprehensive encyclopedia will act as a platform to show how an interdisciplinary approach and closer collaboration between the scientific and industrial communities is necessary to strengthen our existing capacity to generate and share research data. Offers readers a ‘one-stop’ resource on the topic of food security and sustainability Contains articles split into sections based on the various dimensions of Food Security and Food Sustainability Written by academics and practitioners from various fields and regions with a “farm to fork understanding Includes concise and accessible chapters, providing an authoritative introduction for non-specialists and readers from undergraduate level upwards, as well as up-to-date foundational content for those familiar with the field
Author:
Publisher: Elsevier
ISBN: 0128140453
Category : Technology & Engineering
Languages : en
Pages : 2217
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Book Description
Encyclopedia of Food Chemistry, Three Volume Set is the ideal primer for food scientists, researchers, students and young professionals who want to acquaint themselves with food chemistry. Well-organized, clearly written, and abundantly referenced, the book provides a foundation for readers to understand the principles, concepts, and techniques used in food chemistry applications. Articles are written by international experts and cover a wide range of topics, including food chemistry, food components and their interactions, properties (flavor, aroma, texture) the structure of food, functional foods, processing, storage, nanoparticles for food use, antioxidants, the Maillard and Strecker reactions, process derived contaminants, and the detection of economically-motivated food adulteration. The encyclopedia will provide readers with an introduction to specific topics within the wider context of food chemistry, as well as helping them identify the links between the various sub-topics. Offers readers a comprehensive understanding of food chemistry and the various connections between the sub-topics Provides an authoritative introduction for non-specialists and readers from undergraduate levels and upwards Meticulously organized, with articles structured logically based on the various elements of food chemistry
Author: Mehdi Khosrow-Pour
Publisher: IGI Global Snippet
ISBN: 9781605660264
Category : Computers
Languages : en
Pages : 4292
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Book Description
"This set of books represents a detailed compendium of authoritative, research-based entries that define the contemporary state of knowledge on technology"--Provided by publisher.
Author: Arnold Harvey Johnson
Publisher: A V I Publishing Company
ISBN:
Category : Business & Economics
Languages : en
Pages : 1020
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Book Description
Author: Dennis R. Heldman
Publisher: CRC Press
ISBN: 1498711073
Category : Science
Languages : en
Pages : 2001
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Book Description
Examining the role of engineering in delivery of quality consumer products, this expansive resource covers the development and design of procedures, equipment, and systems utilized in the production and conversion of raw materials into food and nonfood consumer goods. With nearly 2000 photographs, figures, tables, and equations including 128 color figures the book emphasizes and illustrates the various engineering processes associated with the production of materials with agricultural origin. With contributions from more than 350 experts and featuring more than 200 entries and 3600 references, this is the largest and most comprehensive guide on raw production technology.
Author: Carl A. Batt
Publisher: Academic Press
ISBN: 0123847338
Category : Technology & Engineering
Languages : en
Pages : 3243
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Book Description
Written by the world's leading scientists and spanning over 400 articles in three volumes, the Encyclopedia of Food Microbiology, Second Edition is a complete, highly structured guide to current knowledge in the field. Fully revised and updated, this encyclopedia reflects the key advances in the field since the first edition was published in 1999 The articles in this key work, heavily illustrated and fully revised since the first edition in 1999, highlight advances in areas such as genomics and food safety to bring users up-to-date on microorganisms in foods. Topics such as DNA sequencing and E. coli are particularly well covered. With lists of further reading to help users explore topics in depth, this resource will enrich scientists at every level in academia and industry, providing fundamental information as well as explaining state-of-the-art scientific discoveries. This book is designed to allow disparate approaches (from farmers to processors to food handlers and consumers) and interests to access accurate and objective information about the microbiology of foods Microbiology impacts the safe presentation of food. From harvest and storage to determination of shelf-life, to presentation and consumption. This work highlights the risks of microbial contamination and is an invaluable go-to guide for anyone working in Food Health and Safety Has a two-fold industry appeal (1) those developing new functional food products and (2) to all corporations concerned about the potential hazards of microbes in their food products
Author: Osman Erkmen
Publisher: John Wiley & Sons
ISBN: 1119237769
Category : Technology & Engineering
Languages : en
Pages : 940
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Book Description
This book covers application of food microbiology principles into food preservation and processing. Main aspects of the food preservation techniques, alternative food preservation techniques, role of microorganisms in food processing and their positive and negative features are covered. Features subjects on mechanism of antimicrobial action of heat, thermal process, mechanisms for microbial control by low temperature, mechanism of food preservation, control of microorganisms and mycotoxin formation by reducing water activity, food preservation by additives and biocontrol, food preservation by modified atmosphere, alternative food processing techniques, and traditional fermented products processing. The book is designed for students in food engineering, health science, food science, agricultural engineering, food technology, nutrition and dietetic, biological sciences and biotechnology fields. It will also be valuable to researchers, teachers and practising food microbiologists as well as anyone interested in different branches of food.
Author: Susanna Hornig Priest
Publisher: SAGE
ISBN: 1412959209
Category : Language Arts & Disciplines
Languages : en
Pages : 1145
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Book Description
The explosion of scientific information is exacerbating the information gap between richer/poorer, educated/less-educated publics. The proliferation of media technology and the popularity of the Internet help some keep up with these developments but also make it more likely others fall further behind. This is taking place in a globalizing economy and society that further complicates the division between information haves and have-nots and compounds the challenge of communicating about emerging science and technology to increasingly diverse audiences. Journalism about science and technology must fill this gap, yet journalists and journalism students themselves struggle to keep abreast of contemporary scientific developments. Scientist - aided by public relations and public information professionals - must get their stories out, not only to other scientists but also to broader public audiences. Funding agencies increasingly expect their grantees to engage in outreach and education, and such activity can be seen as both a survival strategy and an ethical imperative for taxpayer-supported, university-based research. Science communication, often in new forms, must expand to meet all these needs. Providing a comprehensive introduction to students, professionals and scholars in this area is a unique challenge because practitioners in these fields must grasp both the principles of science and the principles of science communication while understanding the social contexts of each. For this reason, science journalism and science communication are often addressed only in advanced undergraduate or graduate specialty courses rather than covered exhaustively in lower-division courses. Even so, those entering the field rarely will have a comprehensive background in both science and communication studies. This circumstance underscores the importance of compiling useful reference materials. The Encyclopedia of Science and Technology Communication presents resources and strategies for science communicators, including theoretical material and background on recent controversies and key institutional actors and sources. Science communicators need to understand more than how to interpret scientific facts and conclusions; they need to understand basic elements of the politics, sociology, and philosophy of science, as well as relevant media and communication theory, principles of risk communication, new trends, and how to evaluate the effectiveness of science communication programmes, to mention just a few of the major challenges. This work will help to develop and enhance such understanding as it addresses these challenges and more. Topics covered include: advocacy, policy, and research organizations environmental and health communication philosophy of science media theory and science communication informal science education science journalism as a profession risk communication theory public understanding of science pseudo-science in the news special problems in reporting science and technology science communication ethics.
