Consistency of Foodstuffs PDF Download
Are you looking for read ebook online? Search for your book and save it on your Kindle device, PC, phones or tablets. Download Consistency of Foodstuffs PDF full book. Access full book title Consistency of Foodstuffs by T. Sone. Download full books in PDF and EPUB format.
Author: T. Sone
Publisher: Springer Science & Business Media
ISBN: 9401028761
Category : Technology & Engineering
Languages : en
Pages : 197
Get Book
Book Description
It has become increasingly clear that more attention is being paid to the physical chemistry and texture of foodstuffs as developments in food technology proceed more rapidly. Rheology, which has been skillfully introduced into polymer technology during recent years, should also be of direct relevance to food technology. The consistency of foodstuffs not only influences the processing of materials e.g. transport, mixing, etc., but it is also important for controlling the quality of food products. An older friend of mine, Dr T. Takano, and I have published a book Flow and Transport in Food Technology, in which we explained the concepts of rheo logy in the first part, and discussed the technological applications in the latter part. As far as text books on the subject of rheology of foodstuffs are concerned, we have only a few at the present, for example, Foodstuffs, their Plasticity, Fluidity and Con sistency edited by Dr Scott Blair, and Agricultural Rheology written by Dr Scott Blair and Dr Reiner. Although they are now classical works, there is clearly a difference between the social conditions of European countries and Japan.
Author: T. Sone
Publisher: Springer Science & Business Media
ISBN: 9401028761
Category : Technology & Engineering
Languages : en
Pages : 197
Get Book
Book Description
It has become increasingly clear that more attention is being paid to the physical chemistry and texture of foodstuffs as developments in food technology proceed more rapidly. Rheology, which has been skillfully introduced into polymer technology during recent years, should also be of direct relevance to food technology. The consistency of foodstuffs not only influences the processing of materials e.g. transport, mixing, etc., but it is also important for controlling the quality of food products. An older friend of mine, Dr T. Takano, and I have published a book Flow and Transport in Food Technology, in which we explained the concepts of rheo logy in the first part, and discussed the technological applications in the latter part. As far as text books on the subject of rheology of foodstuffs are concerned, we have only a few at the present, for example, Foodstuffs, their Plasticity, Fluidity and Con sistency edited by Dr Scott Blair, and Agricultural Rheology written by Dr Scott Blair and Dr Reiner. Although they are now classical works, there is clearly a difference between the social conditions of European countries and Japan.
Author: United Nations Economic Commission for Europe
Publisher: United Nations
ISBN: 9210609301
Category : Political Science
Languages : en
Pages : 106
Get Book
Book Description
The ATP is an Agreement between States, and there is no overall enforcing authority. In practice, highway checks are carried out by Contracting Parties, and non-compliance may then result in legal action by national authorities against offenders in accordance with their domestic legislation.
Author: Economic Commission for Europe
Publisher: United Nations
ISBN: 9210014170
Category : Business & Economics
Languages : en
Pages : 107
Get Book
Book Description
Done at Geneva on 1 September 1970 and entered into force on 21 November 1976, the objectives of the Agreement on the International Carriage of Perishable Foodstuffs and on the Special Equipment to be used for such Carriage (ATP) are to facilitate international transport of perishable foodstuffs and to ensure a high level of preservation of the quality of perishable foodstuffs during their carriage. It applies to the carriage of perishable foodstuffs performed on the territory of at least two Contracting States not only by road, but also by rail and by sea (sea crossings must be less than 150 km long). The ATP is an Agreement between States, and there is no overall enforcing authority.
Author: Martin Weidenbörner
Publisher: Springer Science & Business Media
ISBN: 1461487277
Category : Technology & Engineering
Languages : en
Pages : 832
Get Book
Book Description
Mycotoxin contamination of food occurs as a result of crop invasion by field fungi such as Fusarium spp., Alternaria spp., Aspergillus spp., and Penicillium spp., which start their growth while in storage (storage fungi). In the worst case, these fungi produce secondary metabolites called mycotoxins. They can be very harmful to humans and animals when for example they are consumed through food. Mycotoxins have various negative effects on several organs in humans and animals. The present book gives a basic overview of the main mycotoxins in food. It lists the predisposition of a foodstuff for mycotoxin contamination, the degree of contamination, concentration, and country of detection/origin for each case of mycotoxin contamination of food. Major updates to this second edition include: - More than 750 new publications concerning mycotoxins in foodstuffs (1665 literatures at all). - A single chapter overview of mycotoxin(s) in the corresponding foodstuff. - The co-occurrence of mycotoxins in a foodstuff has been listed where possible. - Numerical and alphabetical literature. - Organic and conventional foods of a publication have been listed separately where possible. - Numerous entries described in much greater detail. - Each analyzed foodstuff has a separate entry per year where possible.
Author: Leslie A. Wheeler
Publisher:
ISBN:
Category : Food industry and trade
Languages : en
Pages : 30
Get Book
Book Description
Author: Leslie A. Wheeler
Publisher:
ISBN:
Category : Food industry and trade
Languages : en
Pages : 32
Get Book
Book Description
Author: Galen
Publisher: Cambridge University Press
ISBN: 1139439960
Category : History
Languages : en
Pages : 234
Get Book
Book Description
This book presents a translation of and detailed commentary on Galen's De alimentorum facultatibus - his major work on the dynamics and kinetics of various foods. It is thus primarily a physiological treatise rather than a materia medica or a work on pathology. Galen commences with a short section on the epistemology of medicine, with a discussion on the attainment, through apodeixis or demonstration, of scientific truth - a discussion which reveals the Aristotelian roots of his thinking. The text then covers a wide range of foods, both common and exotic. Some, such as cereals, legumes, dairy products and the grape, receive an emphasis that reflects their importance at the time; others are treated more cursorily. Dr Powell, an expert in gastroenterology, discusses Galen's terminology and the background to his views on physiology and pathology in his introduction, while John Wilkins' foreword concentrates on the structural and cultural aspects of the work.
Author:
Publisher:
ISBN:
Category : Food
Languages : en
Pages : 58
Get Book
Book Description
Author: M. Jemmali
Publisher: Elsevier
ISBN: 1483157806
Category : Medical
Languages : en
Pages : 83
Get Book
Book Description
Mycotoxins in Foodstuffs—3 is a collection of invited lectures presented at the International Union of Pure and Applied Chemistry's Third International Symposium on Mycotoxins in Foodstuffs, held in Paris, France, on September 16-18, 1976. The papers explore the health hazards posed by mycotoxins found in foodstuffs, including aflatoxins and trichothecenes, as well as ways of addressing the problem. This book is comprised of 11 chapters and begins with a discussion on how to design a program for monitoring problem foods and surveying potential problem foods for a number of mycotoxins. The next chapter describes a methodology for the design and evaluation of testing programs to estimate aflatoxin concentrations in granular foodstuffs. The action taken by various countries regarding mycotoxins in foodstuffs (food and feed), under legislative provision or code of practice, is then examined. Subsequent chapters deal with the metabolism of aflatoxin and other mycotoxins in relation to their toxicity and the accumulation of residues in animal tissues; mode of action of trichothecenes; and mode of action and human health aspects of aflatoxin carcinogenesis. The human health hazards associated with mycotoxins are also considered, along with prevention, elimination, and detoxification of aflatoxins. This monograph will be a useful resource for chemists, nutritionists, food scientists, and toxicologists.
Author: Marcellus Adolph Cremer
Publisher:
ISBN:
Category : Brazil
Languages : en
Pages : 20
Get Book
Book Description
