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Author:
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Category :
Languages : es
Pages : 23
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Author:
Publisher:
ISBN:
Category :
Languages : es
Pages : 23
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Author:
Publisher:
ISBN:
Category :
Languages : es
Pages : 43
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Author: Gary Reineccius
Publisher: Springer Science & Business Media
ISBN: 1461578892
Category : Science
Languages : en
Pages : 942
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Book Description
Flavor is unquestionably one of the most extremely secretive one-reluctant to dis close anything that might be of value to a important attributes of the food we eat. competitor. Thus, little information about Man does not eat simply to live but even the activities of the flavor industry itself is more so lives to eat. Take away the pleasure offood and life becomes relatively mundane. available to the public. There now is a substantial body of liter The goal of the original Source Book of ature dealing with food flavor. The "golden Flavors, written by Henry Heath, was to years" of flavor research in the United States bring together in one volume as much of the were the 1960s and 70s. Numerous academic worldwide data and facts and as many flavor and government institutions had strong related subjects (e. g. , food colors) as was flavor programs and money was readily possible. Henry Heath added a wealth of available for flavor research. In the 1980s personal information on how the industry and 90s, research funding has become diffi accomplishes its various activities, which cult to obtain, particularly in an esthetic had never been published in any other liter area such as food flavor. The number of ature. It has been the intent of this author to research groups focusing on food flavor has update and build upon the original work of declined in the United States. Fortunately, Henry Heath.
Author: Ian T. Norton
Publisher: John Wiley & Sons
ISBN: 1444391054
Category : Technology & Engineering
Languages : en
Pages : 382
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Rheology is fundamentally important in food manufacturing in two major senses. Understanding the way in which a substance moves and behaves is essential in order to be able to transport and mix it during processing. Secondly, the rheology of a product dictates much of the consumer experience, e.g. in relation to texture and mouthfeel. This book doesn’t overwhelm the reader with complex mathematical equations but takes a simple and practically-focused approach, interpreting the implications of rheological data for use in different food systems. Through this approach industry-based food developers / rheologists, students, and academics are given clear, concise interpretation of rheological data which directly relates to actual perceived functionality in the food. The functionality may relate to texture, structure and mouthfeel, and may result as a function of temperature, pH, flocculation, concentration effects, and mixing. The interpretative view is based on the principle that the food rheologist will produce a graph, for example of viscosity or gelation profiling, and then have to extract a practical meaning from it. For example, if viscosity falls with time as a function of pH, this knowledge can be used to tell the customer that the viscosity can be followed with just a pH meter and a stopwatch. Rheological measurements have shown that once the pH has dropped 1 unit after 10 minutes, the viscosity has been halved. This is the type of practical and valuable information for customers of the industrial food rheologist which the book will enable readers to access. Key features: A uniquely practical approach to the often difficult science of food rheology Includes chapters introducing the basics of food rheology before moving on to how data can be usefully and easily interpreted by the food scientist Can be used as a teaching aid on academic or industry-based courses
Author: R.E. Stoiber
Publisher: Springer Science & Business Media
ISBN: 1461523877
Category : Science
Languages : en
Pages : 374
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Book Description
Some of the simpler measurements of optical mineralogy are so precise and powerful that they give satisfaction to beginning students. Not long after mastering the strike and dip of rock surfaces with the Brunton compass, many geology students are able to determine precisely the identity of quartz, or the anorthite content of plagioclase, or the magne sium ratio of pyroxene with the polarizing or petrographic microscope, by means of measuring refractive index to better than one part in a thousand. Very little training and almost no theory are needed to achieve these skills. But there inevitably comes a time when theory is needed, either to get on with the art, or simply to reconstruct from first principles what is going on, when rote memory fails. In this book we hope to provide both the rote methods and the theoretical background for practitioners at all levels of experience. We draw from several careers-ours, our colleagues', and our students' -in teaching the subject at various levels of sophistication. Our book is intended to serve the needs of industrial and forensic scientists as well as petrogra phers who deal with rocks. Much of our treatment is based on new research, both in matters of presentation and in the optical determination of minerals and other materials.
Author: Louis A. Robb
Publisher:
ISBN:
Category :
Languages : en
Pages : 664
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Author: Melinda Darby Dyar
Publisher:
ISBN: 9781946850027
Category :
Languages : en
Pages : 728
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Author: Jean-Luc E. Cartron
Publisher:
ISBN:
Category : Birds
Languages : en
Pages : 76
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Book Description
This report is the result of a cooperative effort by the Rocky Mountain Research Station and the USDA Forest Service Region 3, with participation by the Arizona Game and Fish Department and the Bureau of Land Management. It assesses the state of knowledge related to the conservation status of the cactus ferruginous pygmy-owl in Arizona. The population decline of this owl has been attributed to the loss of riparian areas before and after the turn of the 20th century. Currently, the cactus ferruginous pygmy-owl is chiefly found in southern Arizona in xeroriparian vegetation and wellstructured upland desertscrub. The primary threat to the remaining pygmy-owl population appears to be continued habitat loss due to residential development. Important information gaps exist and prevent a full understanding of the current population status of the owl and its conservation needs.
Author: Eberhardt William Heinrich
Publisher:
ISBN:
Category : Science
Languages : en
Pages : 448
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Book Description
Author: Kenneth J. Valentas
Publisher: CRC Press
ISBN: 9781420049077
Category : Technology & Engineering
Languages : en
Pages : 732
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Book Description
Food engineering has become increasingly important in the food industry over the years, as food engineers play a key role in developing new food products and improved manufacturing processes. While other textbooks have covered some aspects of this emerging field, this is the first applications-oriented handbook to cover food engineering processes and manufacturing techniques. A major portion of Handbook of Food Engineering Practice is devoted to defining and explaining essential food operations such as pumping systems, food preservation, and sterilization, as well as freezing and drying. Membranes and evaporator systems and packaging materials and their properties are examined as well. The handbook provides information on how to design accelerated storage studies and determine the temperature tolerance of foods, both of which are important in predicting shelf life. The book also examines the importance of physical and rheological properties of foods, with a special look at the rheology of dough and the design of processing systems for the manufacture of dough. The final third of the book provides useful supporting material that applies to all of the previously discussed unit operations, including cost/profit analysis methods, simulation procedures, sanitary guidelines, and process controller design. The book also includes a survey of food chemistry, a critical area of science for food engineers.
