Author: Theodore Peter Labuza
Publisher:
ISBN:
Category : Food
Languages : en
Pages : 416

Get Book Here

Book Description

Author:
Publisher:
ISBN:
Category : Aeronautics
Languages : en
Pages : 1282

Get Book Here

Book Description
Lists citations with abstracts for aerospace related reports obtained from world wide sources and announces documents that have recently been entered into the NASA Scientific and Technical Information Database.

Author: Ann H. Barrett
Publisher: DEStech Publications, Inc
ISBN: 1605950491
Category : History
Languages : en
Pages : 506

Get Book Here

Book Description
Written by a team from the U.S. Army's Combat Feeding Directorate at the Natick Research, Development and Engineering Center, this technical volume represents a comprehensive guide to how the military designs, processes, customizes, packages and distributes highly palatable, long shelf-life food products for field personnel. The book offers new data on numerous technologies used to solve problems such as nutrient densification, lightweighting, novel thermal processing, and long-term quality preservation in delivering appetizing foods and more. Testing techniques are explained for evaluating sensory qualities of foods and their effects on physical and cognitive performance.

Author: L. W. Shemilt
Publisher: Int. Rice Res. Inst.
ISBN: 0080292429
Category : Science
Languages : en
Pages : 681

Get Book Here

Book Description

Author: Tze Loon Neoh
Publisher: Springer
ISBN: 9811004420
Category : Technology & Engineering
Languages : en
Pages : 187

Get Book Here

Book Description
This book provides basic food engineering knowledge for beginners. The discipline of food processing conforms with actual food manufacturing flows and thus is readily comprehensible, although food engineering has great diversity as the common principles of operations for most food manufacturing processes are covered. This volume therefore endeavors to initially embody food manufacturing flows and pays careful attention to quantitatively detailing and explaining the manufacturing operations involved from an engineering point of view. Because this book is intended to be a very basic introductory text for food engineering, it introduces a variety of foods and food ingredients with which the intended readership is familiar to explain comprehensively the fundamental unit operations through the manufacturing flows. Various real foods and food ingredients are used to explain the principles of food engineering so that students of food science, technology, and engineering courses will be able to better grasp the basic concepts. The book includes many exercises for learning how to draw proper graphs and how to deal with mathematical formulas and numerical values. Readers can learn common principles, which are easily applicable to other fields such as pharmaceuticals and biotechnology, through the many examples that are provided.

Author: Leo M.L. Nollet
Publisher: CRC Press
ISBN: 1482276453
Category : Technology & Engineering
Languages : en
Pages : 892

Get Book Here

Book Description
This two-volume handbook supplies food chemists with essential information on the physical and chemical properties of nutrients, descriptions of analytical techniques, and an assessment of their procedural reliability. The new edition includes two new chapters that spotlight the characterization of water activity and the analysis of inorganic nutri

Author: Charis M. Galanakis
Publisher: Academic Press
ISBN: 0128171901
Category : Technology & Engineering
Languages : en
Pages : 418

Get Book Here

Book Description
Food Quality and Shelf Life covers all aspects and challenges of food preservation, packaging and shelf-life. It provides information on the most important pillars in the field, starting with active and smart packaging materials, novel technologies, and control tools in all stages between production and consumer. The book gives emphasis to methodological approaches for sensory shelf-life estimation and the impact of packaging on sensorial properties. Researchers and professionals alike will find this reference useful, especially those who are interested in the performance evaluation of future packaging for fresh produce in the cold chain and temperature management in the supply chain.

Author: G. W. Gould
Publisher: Springer Science & Business Media
ISBN: 146152105X
Category : Technology & Engineering
Languages : en
Pages : 343

Get Book Here

Book Description

Author: John Troller
Publisher: Elsevier
ISBN: 032315901X
Category : Technology & Engineering
Languages : en
Pages : 253

Get Book Here

Book Description
Water Activity and Food explores the role of water activity in the water relations of microorganisms and in food processing, packaging, and storage. It reviews the literature and provides numerous examples demonstrating the use of water activity to predict the reactions of microorganisms or the stability of food components. It also highlights cases where water activity is not a reliable predictor of events and considers some interesting interactions with other environmental parameters. Comprised of 11 chapters, this volume begins with an overview of water in foods and solutions, water activity values for foods, and water relations of enzyme activity. It then discusses lipid oxidation, enzyme reactions and non-enzymatic browning, and several other food-related factors. The reader is also introduced to water relations of microbial growth; the effects of water on microbial survival; the spoilage and preservation of foods at various levels of water activity; the water relations of food-borne pathogens such as Salmonella and toxigenic molds; the importance of water activity in non-microbiological aspects of food processing and storage; and the influence of atmospheric relative humidity on sanitation and the protection of food products. This book is an important source of information for researchers in food microbiology and microbial water relations.

Author: Hung-en Chou
Publisher:
ISBN:
Category :
Languages : en
Pages : 464

Get Book Here

Book Description