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Author: Instituto Colombiano de Normas Técnicas y Certificación (ICONTEC)
Publisher:
ISBN:
Category :
Languages : es
Pages : 5
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Book Description
Author: Instituto Colombiano de Normas Técnicas y Certificación (ICONTEC)
Publisher:
ISBN:
Category :
Languages : es
Pages : 5
Get Book Here
Book Description
Author: Instituto Colombiano de Normas Técnicas y Certificación (ICONTEC)
Publisher:
ISBN:
Category :
Languages : es
Pages : 5
Get Book Here
Book Description
Author: Instituto Colombiano de Normas Técnicas y Certificación (ICONTEC)
Publisher:
ISBN:
Category :
Languages : es
Pages : 4
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Book Description
Author: Instituto Colombiano de Normas Técnicas y Certificación (ICONTEC)
Publisher:
ISBN:
Category :
Languages : es
Pages : 17
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Book Description
Author: Instituto Colombiano de Normas Técnicas y Certificación (ICONTEC)
Publisher:
ISBN:
Category :
Languages : es
Pages : 3
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Book Description
Author: Juan Sebastián Ramírez-Navas
Publisher: Woodhead Publishing
ISBN: 0128236191
Category : Technology & Engineering
Languages : en
Pages : 238
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Book Description
Sweetened Concentrated Milk Products: Science, Technology, and Engineering provides the most updated and comprehensive knowledge on different SCM products, delving into the production processes for each. Written by international experts, this book discusses existing information on concentrated milk and its more commercial forms, including evaporated and condensed milks. Other products detailed in this text include dulce de leches, such as sweetened caramelized goat's milk, panelitas de leche (milk panels), and various milk-based delicacies. The book presents the definition, main characteristics, common defects, and elaboration process for each commercial form. In addition, the book includes lifetime calculation data and results of the addition of whey into milk candies. Lastly, it provides information on the quality parameters which all SCMs must meet, including experimental design and application examples in SCM research and development. This is a vital resource for researchers and practitioners in dairy science with interests and work in SCM product formulation, technology, and seeking solutions for their defects. - Offers the most current data and information on sweetened, concentrated milk products - Discusses formulations, technology, product defects and solutions for each SCM product - Includes examples of experimental design and applications of innovative processes for those working in SCM research and development
Author: Ronald B. Pegg
Publisher: John Wiley & Sons
ISBN: 0470384867
Category : Technology & Engineering
Languages : en
Pages : 280
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Book Description
Meat has been treated for centuries with rock salt as a means of preservation. However, only one century has passed since the German researchers, Polenske in 1891, Kisshalt in 1899, and Lehmann in 1899, discovered that the active component in the curing process was nitrite. Soon after the role of nitrite as a meat curing agent was revealed, government regulators placed guidelines on the level of nitrite and nitrate permitted for use in cured meat formulations. In the late 1960s and early 1970s, the development of the so-called "nitrite problem" surfaced because of the detection of N-nitrosamines in processed meats. The industry was in an uproar and the issue was of paramount interest to scientists and the public. A major technical advance in the analytical technique for N-nitrosamine detection was achieved when Thermo Electron of Waltham, Massachusetts introduced the thermal energy analyzer (TEA). This unit allowed the screening of a large number of samples for nitrosamine with only a minimum preparation. The role of nitrite in revealing the desired and unique flavor of cured products, perhaps by suppressing the formation of lipid oxidation products was another development in revealing other properties of nitrite. Above all, the antimicrobial role of nitrite, together with salt, had a major influence on the popularity of nitrite/nitrate in food preservation. This book provides a review of the desirable attributes which sodium nitrite confers to meat during processing, as well as drawbacks of nitrite usage, i.e., the presence of N-nitrosoamines. In addition, solutions for the curing of meat without the use of nitrite are presented. An examination of a multicomponent nitrite-free curing system entailing the color, flavor, and microbial protection of such a system is given.
Author: Y Xiao
Publisher: CRC Press
ISBN: 0429786654
Category : Technology & Engineering
Languages : en
Pages : 298
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Book Description
Fast-growing and local to some of the poorest communities in the tropics and subtropics, bamboo holds huge potential for climate change mitigation, innovative construction and job creation, but the material is rarely used for more than simple construction and household use. Modern Engineered Bamboo Structures collects the papers presented at the third International Conference on Modern Bamboo Structures (ICBS2018, Beijing, China, 25-27 June 2018). The overarching theme of the book is ‘Enhancing Cooperation for Green Development through Bamboo’s Contribution to the Sustainable Development Goals’. The contributions focus on how to realize bamboo’s huge potential in a number of areas: sustainable commodity production, disaster-resilient construction, poverty alleviation, climate change mitigation and adaptation, land restoration and biodiversity protection. Modern Engineered Bamboo Structures recognizes bamboo’s various benefits, and aims at ministers, policymakers and representatives from research institutes, development organizations, NGOs or UN bodies and the private sector.
Author: Ian T. Norton
Publisher: John Wiley & Sons
ISBN: 1444391054
Category : Technology & Engineering
Languages : en
Pages : 382
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Book Description
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: Fernando Vega-Redondo
Publisher: Cambridge University Press
ISBN: 9780521674096
Category : Business & Economics
Languages : en
Pages : 316
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Book Description
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