The Giant Handbook of Food Preserving Basics PDF Download
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Author: Elizabeth Williams
Publisher:
ISBN: 9780830607273
Category : Technology & Engineering
Languages : en
Pages : 232
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Book Description
Author: Elizabeth Williams
Publisher:
ISBN: 9780830607273
Category : Technology & Engineering
Languages : en
Pages : 232
Get Book Here
Book Description
Author: Elizabeth Williams
Publisher:
ISBN: 9780830617272
Category : Food
Languages : en
Pages : 214
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Book Description
Author: M. Shafiur Rahman
Publisher: CRC Press
ISBN: 1420017373
Category : Technology & Engineering
Languages : en
Pages : 1088
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Book Description
The processing of food is no longer simple or straightforward, but is now a highly inter-disciplinary science. A number of new techniques have developed to extend shelf-life, minimize risk, protect the environment, and improve functional, sensory, and nutritional properties. The ever-increasing number of food products and preservation techniques cr
Author:
Publisher:
ISBN:
Category : American literature
Languages : en
Pages : 3054
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Book Description
Author: M. Shafiur Rahman
Publisher: CRC Press
ISBN: 1498740499
Category : Technology & Engineering
Languages : en
Pages : 1103
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Book Description
The processing of food is no longer simple or straightforward, but is now a highly inter-disciplinary science. A number of new techniques have developed to extend shelf-life, minimize risk, protect the environment, and improve functional, sensory, and nutritional properties. Since 1999 when the first edition of this book was published, it has facilitated readers’ understanding of the methods, technology, and science involved in the manipulation of conventional and newer sophisticated food preservation methods. The Third Edition of the Handbook of Food Preservation provides a basic background in postharvest technology for foods of plant and animal origin, presenting preservation technology of minimally processed foods and hurdle technology or combined methods of preservation. Each chapter compiles the mode of food preservation, basic terminologies, and sequential steps of treatments, including types of equipment required. In addition, chapters present how preservation method affects the products, reaction kinetics and selected prediction models related to food stability, what conditions need be applied for best quality and safety, and applications of these preservation methods in different food products. This book emphasizes practical, cost-effective, and safe strategies for implementing preservation techniques for wide varieties of food products. Features: Includes extensive overview on the postharvest handling and treatments for foods of plants and animal origin Describes comprehensive preservation methods using chemicals and microbes, such as fermentation, antimicrobials, antioxidants, pH-lowering, and nitrite Explains comprehensive preservation by controlling of water, structure and atmosphere, such as water activity, glass transition, state diagram, drying, smoking, edible coating, encapsulation and controlled release Describes preservation methods using conventional heat and other forms of energy, such as microwave, ultrasound, ohmic heating, light, irradiation, pulsed electric field, high pressure, and magnetic field Revised, updated, and expanded with 18 new chapters, the Handbook of Food Preservation, Third Edition, remains the definitive resource on food preservation and is useful for practicing industrial and academic food scientists, technologists, and engineers.
Author: Ellis Mount
Publisher: Routledge
ISBN: 100075992X
Category : Language Arts & Disciplines
Languages : en
Pages : 206
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Book Description
In this book, first published in 1986, experts from the various specialties describe the weeding process in corporate, academic, and university libraries. Factors affecting the weeding of materials - lack of space, a desire to place materials in a more suitable library, changing goals of the library - are explored. Discussions concerning the choices for the disposal of items are insightful and innovative.
Author:
Publisher:
ISBN:
Category : American literature
Languages : en
Pages : 3246
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Book Description
A world list of books in the English language.
Author: Marguerite Patten
Publisher: Grub Street Publishers
ISBN: 1908117737
Category : Cooking
Languages : en
Pages : 237
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Book Description
Unlocking the world of preserves, one jar at a time. Marguerite Patten, doyenne of British cookery, shares her wealth of knowledge and her tried and tested recipes for jams, marmalades, jellies, curds, pickles, relishes, chutneys, and ketchups. Home preserving is Marguerite’s most natural culinary territory and she starts by explaining the equipment and the basic techniques, as well as what to do if things go wrong. She covers not only family favorites such as picalilli, ginger marmalade, and rose petal jam but also more unusual classics from around the world, such as quince cheese and hot pepper jelly.
Author:
Publisher:
ISBN:
Category : Industrial arts
Languages : en
Pages : 1728
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Book Description
Author:
Publisher:
ISBN:
Category : Libraries
Languages : en
Pages : 872
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Book Description
Includes, beginning Sept. 15, 1954 (and on the 15th of each month, Sept.-May) a special section: School library journal, ISSN 0000-0035, (called Junior libraries, 1954-May 1961). Also issued separately.
