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Author: M. Sethi
Publisher: CBS Publishers & Distributors Pvt Limited, India
ISBN: 9788123916934
Category : Medical
Languages : en
Pages : 16
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Book Description
This book provides a scientific basis for the changes that are observed in foods as they occur in nature and during cooking and processing under laboratory conditions. It offers the first practicaI experience in food silence and deals with the basic reactions and changes that take place in foods when combined, cooked, treated and stored for use as required. It is divided into six units comprising chapters dealing with the structure, composition and properties of foods, rich carbohydrates, proteins and fats, food preservation methods, food adulterants, their detection and prevention of adulteration. along with the techniques of food evaluation. There are plenty of experiments in each chapter, followed by practice exercises designed to enhance the knowledge of students In the science of food and its applications to everyday food preparation. These have been further highlighted through colour plates to enable the student to relate them to traditional foods prepared and consumed in India. The colour plates present some foods and dishes prepared using the properties of food components to advantage. The exercises present ideas for designing more experiments and encourage creative thinking, providing a practical, Interesting and motivating experience for the students, teachers and all with the production and service of food.
Author: M. Sethi
Publisher: CBS Publishers & Distributors Pvt Limited, India
ISBN: 9788123916934
Category : Medical
Languages : en
Pages : 16
Get Book Here
Book Description
This book provides a scientific basis for the changes that are observed in foods as they occur in nature and during cooking and processing under laboratory conditions. It offers the first practicaI experience in food silence and deals with the basic reactions and changes that take place in foods when combined, cooked, treated and stored for use as required. It is divided into six units comprising chapters dealing with the structure, composition and properties of foods, rich carbohydrates, proteins and fats, food preservation methods, food adulterants, their detection and prevention of adulteration. along with the techniques of food evaluation. There are plenty of experiments in each chapter, followed by practice exercises designed to enhance the knowledge of students In the science of food and its applications to everyday food preparation. These have been further highlighted through colour plates to enable the student to relate them to traditional foods prepared and consumed in India. The colour plates present some foods and dishes prepared using the properties of food components to advantage. The exercises present ideas for designing more experiments and encourage creative thinking, providing a practical, Interesting and motivating experience for the students, teachers and all with the production and service of food.
Author: Eram S. Rao
Publisher:
ISBN: 9788123907475
Category :
Languages : en
Pages : 234
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Book Description
Author:
Publisher: Academic Press
ISBN: 0323140041
Category : Technology & Engineering
Languages : en
Pages : 558
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Book Description
This textbook presents the scientific basis for understanding the nature of food and the principles of experimental methodology as applied to food. It reviews recent research findings and specific technological advances related to food. Taking an experimental approach, exercises are included at the end of each chapter to provide the needed experience in planning experiments. Emphasizing the relationships between chemical and physical properties, basic formulas and procedures are included in the appendix. Demonstrates the relationships among composition, structure, physical properties, and functional performance in foods Suggested exercises at the end of each chapter provide students with needed experience in designing experiments Extensive bibliographies of food science literature Appendix of basic formulas and procedures
Author: Janet D. Ward
Publisher: Goodheart-Willcox Pub
ISBN: 9781590706541
Category : Technology & Engineering
Languages : en
Pages : 334
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Book Description
Includes vocabulary activities, application activities, and lab experiments with space for recording data, observations, and summaries.
Author: Visakh P. M.
Publisher: John Wiley & Sons
ISBN: 1118121023
Category : Technology & Engineering
Languages : en
Pages : 336
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Book Description
Written in a systematic and comprehensive manner, the book reports recent advances in the development of food science and technology areas. Advances in Food Science and Technology discusses many of the recent technical research accomplishments in the areas of food science and technology, such as food security as a global issue, food chemistry, frozen food and technology, as well as state-of-the-art developments concerning food production, properties, quality, trace element speciation, nanotechnology, and bionanocomposites for food packing applications. Specifically, this important book details: New innovative methods for food formulations and novel nanotechnology applications such as food packaging, enhanced barrier, active packaging, and intelligent packaging Freezing methods and equipment such as freezing by contact with cold air, cold liquid, and cold surfaces, cryogenic freezing, and a combination of freezing methods Chemical and functional properties of food components Bionanocomposites for natural food packing and natural biopolymer-based films such as polysaccharide films and protein films Regulatory aspects of food ingredients in the United States with the focus on the safety of enzyme preparations used in food
Author: Ernest R. Vieira
Publisher: Springer Science & Business Media
ISBN: 1475751125
Category : Science
Languages : en
Pages : 435
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Book Description
Following the success of the previous editions, this popular introductory text continues to provide thorough, up-to-date information covering a broad range of topics in food science, with emphasis on food processing and handling and the methodology of specific foods. Presenting a multitude of easy-to-understand figures, tables, illustrated concepts and methods. This text maintains the strengths of the previous edition while adding new information. The book opens with a revised chapter on what food science actually is, detailing the progression of food science from beginning to future. Succeeding chapters include the latest information on food chemistry and dietary recommendations, food borne diseases and microbial activity. A complete revision of HACCP is outlined, accompanied by numerous examples of flow charts and applications, as well as major additions on food labeling. Extensive updates have been made on processing methods and handling of foods, such as new procedures on: candy making; coffee and tea production; beer and wine production; soft drinks; ultra high temperature processing; aseptic packaging; aquaculture and surimi; and UHT and low temperature pasteurization of milk. In addition, there is a completely new section which includes safety and sanitation as well as laboratory exercises in sensory, microbiological, chemical quality test, and processing methods for a variety of the foods described in previous chapters.
Author: Alice Callahan
Publisher:
ISBN:
Category : Biology
Languages : en
Pages :
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Book Description
Author: Ludger O. Figura
Publisher: Springer Nature
ISBN: 3031273982
Category : Technology & Engineering
Languages : en
Pages : 639
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Book Description
This is the first textbook in this field of increasing importance for the food and cosmetics industries. It is indispensable for future students of food technology and food chemistry as well as for engineers, technologists and technicians in the food industries. It describes the principles of food physics starting with the very basics – and focuses on the needs of practitioners without omitting important basic principles. It will be indispensable for future students of food technology and food chemistry as well as for engineers, technologists and technicians in the food industries. Food Physics deals with the physical properties of food, food ingredients and their measurement.
Author: Josafhat Salinas Ruíz
Publisher: Springer
ISBN: 9783031655746
Category : Mathematics
Languages : en
Pages : 0
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Book Description
In this book, the subject of design and analysis of experiments has been covered in simple language by giving basic concepts of various designs and essential data analysis steps of designed experiments. It has become clear that among researchers, mainly from the areas of food and agricultural sciences, there is a great need for a reference work on design and analysis of experiments that covers basic concepts, provides examples of varied situations that require the use of the experimental designs and that offers clear steps required for the correct analysis execution. This book covers such needs while also sharing codes in the Statistical Analysis Systems (SAS) for each of the designs covered using Proc Glimmix to perform the analysis. It is hoped that this will allow readers to directly analyze the data from their experiments.
Author: Joseph J. Provost
Publisher: John Wiley & Sons
ISBN: 1119210321
Category : Science
Languages : en
Pages : 544
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Book Description
Written as a textbook with an online laboratory manual for students and adopting faculties, this work is intended for non-science majors / liberal studies science courses and will cover a range of scientific principles of food, cooking and the science of taste and smell. Chapters include: The Science of Food and Nutrition of Macromolecules; Science of Taste and Smell; Milk, Cream, and Ice Cream, Metabolism and Fermentation; Cheese, Yogurt, and Sour Cream; Browning; Fruits and Vegetables; Meat, Fish, and Eggs; Dough, Cakes, and Pastry; Chilies, Herbs, and Spices; Beer and Wine; and Chocolate, Candy and Other Treats. Each chapters begins with biological, chemical, and /or physical principles underlying food topics, and a discussion of what is happening at the molecular level. This unique approach is unique should be attractive to chemistry, biology or biochemistry departments looking for a new way to bring students into their classroom. There are no pre-requisites for the course and the work is appropriate for all college levels and majors.
