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Author: Geraldine Blake
Publisher:
ISBN: 9780733965760
Category : Cooking
Languages : en
Pages : 298
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Book Description
A lively full-colour text written to meet the requirements of the new (2005) NSW 7-10 Food Technology syllabus
Author: Geraldine Blake
Publisher:
ISBN: 9780733965760
Category : Cooking
Languages : en
Pages : 298
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Book Description
A lively full-colour text written to meet the requirements of the new (2005) NSW 7-10 Food Technology syllabus
Author: P.J. Fellows
Publisher: Elsevier
ISBN: 1845696344
Category : Technology & Engineering
Languages : en
Pages : 932
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Book Description
The first edition of Food processing technology was quickly adopted as the standard text by many food science and technology courses. This completely revised and updated third edition consolidates the position of this textbook as the best single-volume introduction to food manufacturing technologies available. This edition has been updated and extended to include the many developments that have taken place since the second edition was published. In particular, advances in microprocessor control of equipment, 'minimal' processing technologies, functional foods, developments in 'active' or 'intelligent' packaging, and storage and distribution logistics are described. Technologies that relate to cost savings, environmental improvement or enhanced product quality are highlighted. Additionally, sections in each chapter on the impact of processing on food-borne micro-organisms are included for the first time. - Introduces a range of processing techniques that are used in food manufacturing - Explains the key principles of each process, including the equipment used and the effects of processing on micro-organisms that contaminate foods - Describes post-processing operations, including packaging and distribution logistics
Author: C.P. Mallett
Publisher: Springer Science & Business Media
ISBN: 9780751400724
Category : Technology & Engineering
Languages : en
Pages : 370
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Book Description
This book on frozen food, as its title suggests, is written for the food technologist and food scientist in the frozen food industry, which includes both food and equipmentmanufacturers. The information will also be useful for otherdisciplines within the food industry as awhole, and for studentsoffood technology. The book, the aimofwhich is to provide an up-to-date reviewofthe technologyofthe frozen food industry, has been divided into two parts, dealing with generic industry issues and specific product areas, respectively. The first section opens with a chapter on the physics and chemistryoffreezing, including a review ofglassy states. The practical realisationoffreezing is covered in the next chapter, which also covers frozen distribution and storage. Chapter 3 deals with packaging and packaging machinery, a sector where there has recently of product safety is been considerable technological progress. The key area discussed in detail in chapter 4, and includes microbiology and hygienic factory design, as well as consumer reheating, particularly microwave reheating. Health and dietary considerations have become much more important to consumers, and chapter 5 reviews the current nutritional status of frozen foods and their role in a modem diet. The driving force for scientific and technological change in frozen foods is the massive market for its products and the consequent competitive pressures, and the first part ofthe book concludes with a chapter on development ofnew frozen products, and how to apply the technical knowledge, both generic and product specific, to innovate in a consumer-driven market.
Author: G.F. Stewart
Publisher: Elsevier
ISBN: 0323138594
Category : Technology & Engineering
Languages : en
Pages : 307
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Book Description
The Second Edition of this popular textbook has benefited from several years of exposure to both teachers and students. Based on their own experiences as well as those of others, the authors have reorganized, added, and updated this work to meet the needs of the current curriculum. As with the first edition the goal is to introduce the beginning student to the field of food science and technology. Thus, the book discusses briefly the complex of basic sciences fundamental to food processing and preservation as well as the application of these sciences to the technology of providing the consumer with food products that are at once appealing to the eye, pleasing to the palate, and nutritious to the human organism. Introduction to Food Science and Technology is set in the world in which it operates; it contains discussions of historical development, the current world food situation, the safety regulations and laws that circumscribe the field, and the careers that it offers.
Author: Norman N Potter
Publisher: Springer
ISBN: 9789401572637
Category :
Languages : en
Pages : 752
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Book Description
Author: Romain Jeantet
Publisher: John Wiley & Sons
ISBN: 1119296218
Category : Technology & Engineering
Languages : en
Pages : 441
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Book Description
This third volume in the Handbook of Food Science and Technology Set explains the processing of raw materials into traditional food (bread, wine, cheese, etc.). The agri-food industry has evolved in order to meet new market expectations of its products; with the use of separation and assembly technologies, food technologists and engineers now increasingly understand and control the preparation of a large diversity of ingredients using additional properties to move from the raw materials into new food products. Taking into account the fundamental basis and technological specificities of the main food sectors, throughout the three parts of this book, the authors investigate the biological and biochemical conversions and physicochemical treatment of food from animal sources, plant sources and food ingredients.
Author: Amber Fanning
Publisher:
ISBN: 9780733955259
Category : Food
Languages : en
Pages : 227
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Book Description
Author:
Publisher:
ISBN: 9780733958199
Category : Food
Languages : en
Pages : 298
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Book Description
".. Written to meet all the requirements of the new (2005) New South Wales 7-10 Food Technology syllabus"--Cover, text.
Author: Geraldine Blake
Publisher:
ISBN: 9780123604705
Category : Cooking
Languages : en
Pages : 298
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Book Description
".. written to meet all the requirements of the new (2005) New South Wales 7-10 Food Technology syllabus"--Cover, text.
Author:
Publisher:
ISBN:
Category : Trademarks
Languages : en
Pages : 788
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Book Description
