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Author:
Publisher: ScholarlyEditions
ISBN: 1481647857
Category : Technology & Engineering
Languages : en
Pages : 122
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Book Description
Issues in Food Production, Processing, and Preparation: 2012 Edition is a ScholarlyEditions™ eBook that delivers timely, authoritative, and comprehensive information about Food Processing. The editors have built Issues in Food Production, Processing, and Preparation: 2012 Edition on the vast information databases of ScholarlyNews.™ You can expect the information about Food Processing in this eBook to be deeper than what you can access anywhere else, as well as consistently reliable, authoritative, informed, and relevant. The content of Issues in Food Production, Processing, and Preparation: 2012 Edition has been produced by the world’s leading scientists, engineers, analysts, research institutions, and companies. All of the content is from peer-reviewed sources, and all of it is written, assembled, and edited by the editors at ScholarlyEditions™ and available exclusively from us. You now have a source you can cite with authority, confidence, and credibility. More information is available at http://www.ScholarlyEditions.com/.
Author:
Publisher: ScholarlyEditions
ISBN: 1481647857
Category : Technology & Engineering
Languages : en
Pages : 122
Get Book Here
Book Description
Issues in Food Production, Processing, and Preparation: 2012 Edition is a ScholarlyEditions™ eBook that delivers timely, authoritative, and comprehensive information about Food Processing. The editors have built Issues in Food Production, Processing, and Preparation: 2012 Edition on the vast information databases of ScholarlyNews.™ You can expect the information about Food Processing in this eBook to be deeper than what you can access anywhere else, as well as consistently reliable, authoritative, informed, and relevant. The content of Issues in Food Production, Processing, and Preparation: 2012 Edition has been produced by the world’s leading scientists, engineers, analysts, research institutions, and companies. All of the content is from peer-reviewed sources, and all of it is written, assembled, and edited by the editors at ScholarlyEditions™ and available exclusively from us. You now have a source you can cite with authority, confidence, and credibility. More information is available at http://www.ScholarlyEditions.com/.
Author: L. Kathleen Mahan
Publisher: Elsevier Health Sciences
ISBN: 0702074004
Category : Medical
Languages : en
Pages : 1158
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Book Description
Krause's Food & the Nutrition Care Process, MEA edition E-Book
Author:
Publisher: ScholarlyEditions
ISBN: 1464966400
Category : Technology & Engineering
Languages : en
Pages : 761
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Book Description
Issues in Food Production, Processing, and Preparation: 2011 Edition is a ScholarlyEditions™ eBook that delivers timely, authoritative, and comprehensive information about Food Production, Processing, and Preparation. The editors have built Issues in Food Production, Processing, and Preparation: 2011 Edition on the vast information databases of ScholarlyNews.™ You can expect the information about Food Production, Processing, and Preparation in this eBook to be deeper than what you can access anywhere else, as well as consistently reliable, authoritative, informed, and relevant. The content of Issues in Food Production, Processing, and Preparation: 2011 Edition has been produced by the world’s leading scientists, engineers, analysts, research institutions, and companies. All of the content is from peer-reviewed sources, and all of it is written, assembled, and edited by the editors at ScholarlyEditions™ and available exclusively from us. You now have a source you can cite with authority, confidence, and credibility. More information is available at http://www.ScholarlyEditions.com/.
Author: V Ravishankar Rai
Publisher: CRC Press
ISBN: 1351649450
Category : Technology & Engineering
Languages : en
Pages : 520
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Book Description
This book provides an overview of issues associated primarily with food safety, shelf-life assessment and preservation of foods. Food safety and protection is a multidisciplinary topic that focuses on the safety, quality, and security aspects of food. Food safety issues involve microbial risks in food products, foodborne infections, and intoxications and food allergenicity. Food protection deals with trends and risks associated with food packaging, advanced food packaging systems for enhancing product safety, the development and application of predictive models for food microbiology, food fraud prevention, and food laws and regulations with the aim to provide safe foods for consumers. Food Safety and Protection covers various aspects of food safety, security, and protection. It discusses the challenges involved in the prevention and control of foodborne illnesses due to microbial spoilage, contamination, and toxins. It starts with documentation on the microbiological and chemical hazards, including allergens, and extends to the advancements in food preservation and food packaging. The book covers new and safe food intervention techniques, predictive food microbiology, and modeling approaches. It reviews the legal framework, regulatory agencies, and laws and regulations for food protection. The book has five sections dealing with the topics of predictive microbiology for safe foods; food allergens, contaminants, and toxins; preservation of foods; food packaging; and food safety laws.
Author: Md. Eaqub Ali
Publisher: Woodhead Publishing
ISBN: 0081018932
Category : Technology & Engineering
Languages : en
Pages : 468
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Book Description
Preparation and Processing of Religious and Cultural Foods covers the production and processing of foods from major religions, focusing on the intersection of religion, science and cultural perceptions in the production and processing of modern religious and vegetarian foods. Quality control and authentication technologies are looked at in-depth, while nutrition, antioxidants, aging, hygiene and other long-term health factors are presented from a scientific standpoint. Bringing together the top scientific researchers on this essential topic of importance to a huge percentage of the world's population, this book is ideal for food company innovation and R&D managers, producers and processers of religious foods. Religious groups have often been slow in implementing recent science and technology breakthroughs employed in the preparation, processing and packaging of various foods. This book provides a culturally sensitive coverage of these areas with an aim to encourage advancement. - Covers the production and processing of major religious foods, namely Muslim, Christian, Jewish, Hindu and Buddhist - Presents nutritional, antioxidant, aging, hygiene and other long-term health factors from a scientific standpoint - Encourages advancement in the preparation, processing and packaging of religious foods using information cultivated from top scientific researchers in the field
Author: Nirmal K. Sinha
Publisher: John Wiley & Sons
ISBN: 1118352637
Category : Technology & Engineering
Languages : en
Pages : 724
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Book Description
HANDBOOK OF FRUITS AND FRUIT PROCESSING SECOND EDITION Fruits are botanically diverse, perishable, seasonal, and predominantly regional in production. They come in many varieties, shapes, sizes, colors, flavors, and textures and are an important part of a healthy diet and the global economy. Besides vitamins, minerals, fibers, and other nutrients, fruits contain phenolic compounds that have pharmacological potential. Consumed as a part of a regular diet, these naturally occurring plant constituents are believed to provide a wide range of physiological benefits through their antioxidant, anti-allergic, anti-carcinogenic, and anti-inflammatory properties. Handbook of Fruits and Fruit Processing distils the latest developments and research efforts in this field that are aimed at improving production methods, post-harvest storage and processing, safety, quality, and developing new processes and products. This revised and updated second edition expands and improves upon the coverage of the original book. Some highlights include chapters on the physiology and classification of fruits, horticultural biochemistry, microbiology and food safety (including HACCP, safety and the regulation of fruits in the global market), sensory and flavor characteristics, nutrition, naturally present bioactive phenolics, postharvest physiology, storage, transportation, and packaging, processing, and preservation technologies. Information on the major fruits includes tropical and super fruits, frozen fruits, canned fruit, jelly, jam and preserves, fruit juices, dried fruits, and wines. The 35 chapters are organized into five parts: Part I: Fruit physiology, biochemistry, microbiology, nutrition, and health Part II: Postharvest handling and preservation of fruits Part III: Product manufacturing and packaging Part IV: Processing plant, waste management, safety, and regulations Part V: Production, quality, and processing aspects of major fruits and fruit products Every chapter has been contributed by professionals from around the globe representing academia, government institutions, and industry. The book is designed to be a valuable source and reference for scientists, product developers, students, and all professionals with an interest in this field.
Author: Adel A. Abul-Soad
Publisher: CRC Press
ISBN: 0429619189
Category : Science
Languages : en
Pages : 322
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Book Description
This book focuses on various tropical fruit tree species management for climate change including mitigation strategies and technological countermeasures taken by researchers, progressive growers and commercial companies to overcome the adverse changes. It can be considered as a unique source emphasizing the fruit species solitary not by subject as usual to enable readers reaching directly to their crop of interest. The content includes genetic resources conservation, remote sensing and environmental certification. Increasing attention of the society toward information and measures taken by various stakeholders about climate change risks and threats makes this book very timely. Key points covered: Provides a contemporary view of the impact of climate change on cultivation of individual fruit species Offers modern approaches for mitigating the adverse impact of climate change on fruits cultivation Describes research progress of understanding and combating the impact of climate change on fruits production Illustrates presented concepts with relevant figures and tabulated data
Author: United States. Congress. House. Committee on Appropriations. Subcommittee on Agriculture, Rural Development, Food and Drug Administration, and Related Agencies
Publisher:
ISBN:
Category : Rural development
Languages : en
Pages : 1606
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Book Description
Author: L. Kathleen Mahan
Publisher: Elsevier Health Sciences
ISBN: 0702073989
Category : Medical
Languages : en
Pages : 1152
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Book Description
Krause's Food & the Nutrition Care Process, Iranian edition
Author: James G. Brennan
Publisher: John Wiley & Sons
ISBN: 3527634371
Category : Technology & Engineering
Languages : en
Pages : 829
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Book Description
The second edition of the Food Processing Handbook presents a comprehensive review of technologies, procedures and innovations in food processing, stressing topics vital to the food industry today and pinpointing the trends in future research and development. Focusing on the technology involved, this handbook describes the principles and the equipment used as well as the changes - physical, chemical, microbiological and organoleptic - that occur during food preservation. In so doing, the text covers in detail such techniques as post-harvest handling, thermal processing, evaporation and dehydration, freezing, irradiation, high-pressure processing, emerging technologies and packaging. Separation and conversion operations widely used in the food industry are also covered as are the processes of baking, extrusion and frying. In addition, it addresses current concerns about the safety of processed foods (including HACCP systems, traceability and hygienic design of plant) and control of food processes, as well as the impact of processing on the environment, water and waste treatment, lean manufacturing and the roles of nanotechnology and fermentation in food processing. This two-volume set is a must-have for scientists and engineers involved in food manufacture, research and development in both industry and academia, as well as students of food-related topics at undergraduate and postgraduate levels. From Reviews on the First Edition: "This work should become a standard text for students of food technology, and is worthy of a place on the bookshelf of anybody involved in the production of foods." Journal of Dairy Technology, August 2008 "This work will serve well as an excellent course resource or reference as it has well-written explanations for those new to the field and detailed equations for those needing greater depth." CHOICE, September 2006
