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Author: Bhesh Bhandari
Publisher: Elsevier
ISBN: 0443184364
Category : Technology & Engineering
Languages : en
Pages : 598
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Book Description
Handbook of Food Powders: Chemistry and Technology, Second Edition covers current developments in food powder technology, such as Microbial decontamination of food powders, Gas and oil encapsulated powders, and Plant-based protein powders among other important topics. Sections introduce processing and handling technologies for food powders, focus on powder properties, including surface composition, rehydration and techniques to analyze the particle size of food powders, and highlight specialty food powders such as dairy powders, fruit and vegetable powders and coating foods with powders. Edited by a team of international experts in the field, this book continues to be the only quality reference on food powder technology available for the audiences of professionals in the food powder production and handling industries. It is also ideal for development and quality control professionals in the food industry who use powders in foods, and for researchers, scientists and academics interested in the field. - Introduces six new chapters that incorporate the current developments in food powder technology - Examines powder properties, including surface composition, shelf life and techniques used to examine particle size - Focuses on specialty powders such as dairy, infant formulas, powdered egg, fruit and vegetable, and culinary and specialty products
Author: Bhesh Bhandari
Publisher: Elsevier
ISBN: 0443184364
Category : Technology & Engineering
Languages : en
Pages : 598
Get Book Here
Book Description
Handbook of Food Powders: Chemistry and Technology, Second Edition covers current developments in food powder technology, such as Microbial decontamination of food powders, Gas and oil encapsulated powders, and Plant-based protein powders among other important topics. Sections introduce processing and handling technologies for food powders, focus on powder properties, including surface composition, rehydration and techniques to analyze the particle size of food powders, and highlight specialty food powders such as dairy powders, fruit and vegetable powders and coating foods with powders. Edited by a team of international experts in the field, this book continues to be the only quality reference on food powder technology available for the audiences of professionals in the food powder production and handling industries. It is also ideal for development and quality control professionals in the food industry who use powders in foods, and for researchers, scientists and academics interested in the field. - Introduces six new chapters that incorporate the current developments in food powder technology - Examines powder properties, including surface composition, shelf life and techniques used to examine particle size - Focuses on specialty powders such as dairy, infant formulas, powdered egg, fruit and vegetable, and culinary and specialty products
Author: Wallace Berry
Publisher: Wallace Berry
ISBN:
Category : Fiction
Languages : en
Pages : 312
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Book Description
Embark on a thrilling adventure with "The Guardian of Bird Island: Powders To FlexiCommander" a gripping tale that will captivate fans of mystery, suspense, and action-packed science fiction. Perfect for young adult and adult readers alike, this novel follows the journey of Wally, a brilliant programmer who stumbles upon a groundbreaking discovery on a hidden sanctuary known as Bird Island. Wally, along with his childhood friends must navigate a treacherous landscape of secrets, betrayal, and cutting-edge science to protect the island's long-forgotten treasures. As they uncover a cache of experimental microorganisms with extraordinary abilities, Wally and his team develop a revolutionary material called FlexiShield-X9, which could change the course of history and save countless lives. But their mission is far from simple. With drug smugglers, covert operations, and shadowy figures threatening to expose their clandestine activities, Wally must forge alliances with unexpected allies like Dr. Elena Sanchez and Will James. As the stakes rise, readers will be taken on a heart-pounding journey filled with unexpected twists and turns. The ultimate test arrives when Will and his team of Navy SEALs embark on a daring hostage rescue mission equipped with the FlexiCommander suits, powered by Wally's incredible inventions. The fate of innocent lives hangs in the balance, and the success of their mission depends on the strength of Wally's convictions and the power of his creations. "The Guardian of Bird Island: Powders To FlexiCommander" is a must-read for those who crave a thrilling blend of friendship, loyalty, and the fight for a better future. With its perfect mix of heart-pounding action, cutting-edge science, and the unbreakable bonds that define true heroism, this novel will keep readers on the edge of their seats until the very last page.
Author: Min-Tze Liong
Publisher: Springer
ISBN: 3319231774
Category : Science
Languages : en
Pages : 293
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Book Description
This book discusses the use of microorganisms for improving nutrient quality and producing healthier foods. Conventional roles of microbes in food preservation and in producing more readily digestible nutrients via natural fermentation processes are also examined. Individual chapters explore topics such as bio-preservation, incorporation of lactic acid bacteria, traditional fermented Mongolian foods, fermented fish products of Sudan, probiotics in China, fermented soymilk, food colorants, and the effect of food on gut microbiota. Readers will gain insights into current trends and future prospects of functional foods and nutraceuticals. This volume will be of particular interest to scientists working in the fields of food sciences, microbiology, agriculture and public health.
Author: International Commission on Microbiological Specifications for Foods (ICMSF)
Publisher: Springer Science & Business Media
ISBN: 0387288015
Category : Technology & Engineering
Languages : en
Pages : 777
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Book Description
Intended for those interested in applied aspects of food microbiology, for 17 commodity areas, this book describes the initial microbial flora and the prevalence of pathogens, the microbiological consequences of processing, spoilage patterns, episodes implicating those commodities with foodborne illness, and measures to control pathogens.
Author: Adnan Y. Tamime
Publisher: John Wiley & Sons
ISBN: 9781444322736
Category : Technology & Engineering
Languages : en
Pages : 408
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Book Description
The economic importance of dairy powders and concentrated products to dairy-producing countries is very significant, and there is a large demand for them in countries where milk production is low or non-existent. In these markets, dairy products are made locally to meet the demand of consumers from recombined powders, anhydrous milk fat and concentrated dairy ingredients (evaporated and sweetened condensed milk). This volume is the latest book in the Technical Series of The Society of Dairy Technology (SDT). Numerous scientific data have been available in journals and books in recent years, and the primary aim of this text is to detail in one publication the manufacturing methods, scientific aspects, and properties of milk powders (full-fat, skimmed and high protein powders made from milk retentates), whey powders (WP) including WP concentrates, lactose, caseinates, sweetened condensed milk, evaporated milk and infant baby feed. The book also covers the international standards relating to these products for trading purposes, as well as the hazards, such as explosion and fire, that may occur during the manufacture of dairy powders. The authors, who are all specialists in these products, have been chosen from around the world. The book will be of interest to dairy scientists, students, researchers and dairy operatives around the world. For information regarding the SDT, please contact Maurice Walton, Executive Director, Society of Dairy Technology, P.O. Box 12, Appleby in Westmorland, CA16 6YJ, UK. email:
[email protected] Also available from Wiley-Blackwell Milk Processing and Quality Management Edited by A.Y. Tamime ISBN 978 1 4051 4530 5 Cleaning-in-Place Edited by A.Y. Tamime ISBN 978 1 4051 5503 8 Advanced Dairy Science and Technology Edited by T. Britz and R. Robinson ISBN 978 1 4051 3618 1 International Journal of Dairy Technology Published quarterly Print ISSN: 1364 727X Online ISSN: 1471 0307
Author: H. Michael Wehr
Publisher: Ignatius Press
ISBN: 9780875530024
Category : Medical
Languages : en
Pages : 592
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Book Description
Author: C. H. Werkman
Publisher: Elsevier
ISBN: 1483274853
Category : Nature
Languages : en
Pages : 724
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Book Description
Bacterial Physiology focuses on the physiology and chemistry of microorganisms and the value of bacterial physiology in the other fields of biology. The selection first underscores the chemistry and structure of bacterial cells, including the chemical composition of cells, direct and indirect methods of cytology, vegetative multiplication, spores of bacteria, and cell structure. The text then elaborates on inheritance, variation, and adaptation and growth of bacteria. The publication reviews the physical and chemical factors affecting growth and death. Topics include hydrogen ion concentration and osmotic pressure; surface and other forces determining the distribution of bacteria in their environment; dynamics of disinfection and bacteriostasis; bacterial resistance; and types of antibacterial agents. The text also ponders on the anaerobic dissimilation of carbohydrates, bacterial oxidations, and autotrophic assimilation of carbon dioxide. The selection is a dependable reference for readers interested in bacterial physiology.
Author: Michael Roberts
Publisher: Nelson Thornes
ISBN: 9780174387329
Category : Education
Languages : en
Pages : 814
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Book Description
The major new course text has been written by experienced authors to provide coverage of the Advanced Subsidiary (AS) and Advanced GCE Biology and Human Biology specifications in a single book. Advanced Biology provides clear, well-illustrated information, which will help develop a full understanding of biological structure and function and of relevant applications. The topics have been carefully organised into parts, which give a logical sequence to the book. This new text has been developed to replace the best-selling titles Biology: Principles and Processes and Biology, A Functional Approach. Features include: full-colour design with clear diagrams and photographs; up-to-date information on biotechnology, health, applied genetics and ecology; clearly written text using the latest Institute of Biology terminology; a useful summary and a bank of practice questions at the end of every chapter; support boxes help bridge the gap from GCSE or equivalent courses; extension boxes providing additional depth of content - some by guest authors who are experts in their field; and a comprehensive index so you can quickly locate information with ease. There is also a website providing additional support that you can access directly at www.advancedbiolgy.co.uk.
Author: Mark Walderhaug
Publisher: Createspace Independent Publishing Platform
ISBN: 9781495203619
Category : Medical
Languages : en
Pages : 292
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Book Description
The Bad Bug Book 2nd Edition, released in 2012, provides current information about the major known agents that cause foodborne illness.Each chapter in this book is about a pathogen—a bacterium, virus, or parasite—or a natural toxin that can contaminate food and cause illness. The book contains scientific and technical information about the major pathogens that cause these kinds of illnesses.A separate “consumer box” in each chapter provides non-technical information, in everyday language. The boxes describe plainly what can make you sick and, more important, how to prevent it.The information provided in this handbook is abbreviated and general in nature, and is intended for practical use. It is not intended to be a comprehensive scientific or clinical reference.The Bad Bug Book is published by the Center for Food Safety and Applied Nutrition (CFSAN) of the Food and Drug Administration (FDA), U.S. Department of Health and Human Services.
Author: International Commission on Microbiological Specifications for Foods (ICMSF)
Publisher: Springer Science & Business Media
ISBN: 1441993746
Category : Technology & Engineering
Languages : en
Pages : 403
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Book Description
Microorganisms in Foods 8: Use of Data for Assessing Process Control and Product Acceptance is written by the International Commission on Microbiological Specifications for Foods with assistance from a limited number of consultants. The purpose of this book is to provide guidance on appropriate testing of food processing environments, processing lines, and finished product to enhance the safety and microbiological quality of the food supply. Microorganisms in Foods 8 consists of two parts. Part I, Principles of Using Data in Microbial Control, builds on the principles of Microorganisms in Foods 7: Microbiological Testing in Food Safety Management (2002), which illustrates how HACCP and Good Hygienic Practices (GHP) provide greater assurance of safety than microbiological testing, but also identifies circumstances where microbiological testing may play a useful role. Part II, Specific Applications to Commodities, provides practical examples of criteria and other tests and is an updated and expanded version of Part II of Microorganisms in Foods 2: Sampling for Microbiological Analysis: Principles and Specific Applications (2nd ed. 1986). Part II also builds on the 2nd edition of Microorganisms in Foods 6: Microbial Ecology of Food Commodities (2005) by identifying appropriate tests to evaluation the effectiveness of controls.
