Wiley Encyclopedia of Food Science and Technology, Volume 3 PDF Download
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Author: Frederick J. Francis
Publisher: Wiley-Interscience
ISBN: 9780471192572
Category : Science
Languages : en
Pages : 704
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Book Description
Annotation Now in a thoroughly-updated and expanded second edition, Wiley Encyclopedia of Food Science and Technology covers fundamental concepts and practical requirements in food science, as well as cutting-edge technological and industry information. The encyclopedia features A-to-Z coverage of all aspects of food science, including: the properties, analysis, and processing of foods; genetic engineering of new food products; and nutrition. In addition, nontechnical information is included, such as descriptions of selected scientific institutions, and research and development in government agencies. Like the first edition, this Second Edition will become the standard reference for food scientists, bioengineers, and biotechnologists. From reviews of the first edition: " ... fills a definite need in the food science and technology literature ... I have little doubt that this encyclopedia will become one of the classic works in this ever-growing subject."--Food and Chemistry
Author: Frederick J. Francis
Publisher: Wiley-Interscience
ISBN: 9780471192572
Category : Science
Languages : en
Pages : 704
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Book Description
Annotation Now in a thoroughly-updated and expanded second edition, Wiley Encyclopedia of Food Science and Technology covers fundamental concepts and practical requirements in food science, as well as cutting-edge technological and industry information. The encyclopedia features A-to-Z coverage of all aspects of food science, including: the properties, analysis, and processing of foods; genetic engineering of new food products; and nutrition. In addition, nontechnical information is included, such as descriptions of selected scientific institutions, and research and development in government agencies. Like the first edition, this Second Edition will become the standard reference for food scientists, bioengineers, and biotechnologists. From reviews of the first edition: " ... fills a definite need in the food science and technology literature ... I have little doubt that this encyclopedia will become one of the classic works in this ever-growing subject."--Food and Chemistry
Author: Byong H. Lee
Publisher: John Wiley & Sons
ISBN: 9780471186168
Category : Science
Languages : en
Pages : 452
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Book Description
Provides readers with an overview of the essental features of food biotechnology. The traditional and new biotechnologies are presented and discussed in terms of their present and potential industrial applications.
Author: Yiu H. Hui
Publisher:
ISBN:
Category : Encyclopedias and dictionaries
Languages : en
Pages : 804
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Book Description
Author: Kit L. Yam
Publisher: John Wiley & Sons
ISBN: 0470541385
Category : Technology & Engineering
Languages : en
Pages : 1368
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Book Description
The complete and authoritative guide to modern packaging technologies —updated and expanded From A to Z, The Wiley Encyclopedia of Packaging Technology, Third Edition covers all aspects of packaging technologies essential to the food and pharmaceutical industries, among others. This edition has been thoroughly updated and expanded to include important innovations and changes in materials, processes, and technologies that have occurred over the past decade. It is an invaluable resource for packaging technologists, scientists and engineers, students and educators, packaging material suppliers, packaging converters, packaging machinery manufacturers, processors, retailers, and regulatory agencies. In addition to updating and improving articles from the previous edition, new articles are also added to cover the recent advances and developments in packaging. Content new to this edition includes: Advanced packaging materials such as antimicrobial materials, biobased materials, nanocomposite materials, ceramic-coated films, and perforated films Advanced packaging technologies such as active and intelligent packaging, radio frequency identification (RFID), controlled release packaging, smart blending, nanotechnology, biosensor technology, and package integrity inspection Various aspects important to packaging such as sustainable packaging, migration, lipid oxidation, light protection, and intellectual property Contributions from experts in all-important aspects of packaging Extensive cross-referencing and easy-to-access information on all subjects Large, double-column format for easy reference
Author: Wiley
Publisher: John Wiley & Sons
ISBN: 047017448X
Category : Technology & Engineering
Languages : en
Pages : 1786
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Book Description
This two-volume set features selected articles from the Fifth Edition of Wiley's prestigious Kirk-Othmer Encyclopedia of Chemical Technology. This compact reference features the same breadth and quality of coverage found in the original, but with a focus on topics of particular interest to food technologists, chemists, chemical and process engineers, consultants, and researchers and educators in food and agricultural businesses, alcohol and beverage industries, and related fields.
Author: Geoffrey Campbell-Platt
Publisher: John Wiley & Sons
ISBN: 1444357824
Category : Technology & Engineering
Languages : en
Pages : 799
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Book Description
This brand new comprehensive text and reference book is designed to cover all the essential elements of food science and technology, including all core aspects of major food science and technology degree programs being taught worldwide. Food Science and Technology, supported by the International Union of Food Science and Technology comprises 21 chapters, carefully written in a user-friendly style by 30 eminent industry experts, teachers and researchers from across the world. All authors are recognised experts in their respective fields, and together represent some of the world’s leading universities and international food science and technology organisations. Expertly drawn together, produced and edited, Food Science and Technology provides the following: Coverage of all the elements of food science and technology degree programs internationally Essential information for all professionals in the food industry worldwide Chapters written by authoritative, internationally respected contributing authors A must-have reference book for libraries in every university, food science and technology research institute, and food company globally Additional resources published on the book's web site: www.wiley.com/go/campbellplatt About IUFoST The International Union of Food Science and Technology (IUFoST) is a country-membership organisation representing some 65 member countries, and around 200,000 food scientists and technologists worldwide. IUFoST is the global voice of food science and technology, dedicated to promoting the sharing of knowledge and good practice in food science and technology internationally. IUFoST organises World Congresses of Food Science and Technology, and has established the International Academy of Food Science and Technology (IAFoST) to which eminent food scientists can be elected by peer review. For further information about IUFoST and its activities, visit: www.iufost.org
Author: Eric M. V. Hoek
Publisher: Wiley
ISBN: 9780470906873
Category : Science
Languages : en
Pages : 0
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Book Description
Foreword by Professor Menachem Elimelech, Yale University, USA This 3-volume thematic work provides critical assessment of the status and advancements in materials and fabrication of membranes, membrane based processes, and applications critical to industrial applications and research from fundamental and practical levels. The Encyclopedia of Membrane Science and Technology binds together the history of synthetic membranes, as well as state-of-the-art findings of younger and experienced membrane researchers from over 25 countries. This comprehensive publication considers the fast growing interest in synthetic membranes and their many applications, including drinking water purification, gas separations, food technology, biotechnology, drug delivery devices, rechargeable batteries and fuel cells. An essential reference in this fast growing area of synthetic membranes and their many applications Provides useful descriptions of membrane materials and processes, with a focus on environmentally friendly approaches Global contributions, including many from the younger generation of membrane researchers, who give the work a valuable and fresh outlook The Encyclopedia of Membrane Science and Technology provides valuable insight on the latest developments, such as Membrane separation and transport; Materials, characterization, and module design; Fundamentals of membrane separation processes; Applications of membrane technology in various industries; A collection of reference information on all aspects of science and technology The Encyclopedia of Membrane Science and Technology covers the following topics: Solution-Diffusion Processes Ultra-, Micro-, and Nanofiltration Processes Gas Transport Membranes Fouling in Membrane Bioreactors Micro-Engineered Membranes Porosity Surface Modifications of Membranes Inorganic Membranes Carbon Membranes Membrane Characterization Dynamic Crossflow Filtration Multiple Osmosis Processes Membrane Electrolysis Natural Gas Purification Catalytic Membrane Reactors Seawater Desalination Applications of Membranes in Biotechnology Applications to Wastewater Treatment and Reuse Polymer Membranes for Fuel Cells Food Industry Applications Polymeric Membranes for Energy Applications Applications in Nuclear Waste Processing Enantioselective Membranes 3 Volumes wileyonlinelibrary.com/ref/emst Online Version: Visit wileyonlinelibrary.com to see the topics currently available, browse article abstracts and read sample articles. To set up a FREE trial, please contact your local agent, your Wiley Account Manager, or email
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Author: Vasant Gowariker
Publisher: John Wiley & Sons
ISBN: 9780470431764
Category : Technology & Engineering
Languages : en
Pages : 880
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Book Description
Fertilizers are key for meeting the world s demands for food, fiber, and fuel. Featuring nearly 4,500 terms of interest to all scientists and researchers dealing with fertilizers, The Fertilizer Encyclopedia compiles a wealth of information on the chemical composition of fertilizers, and includes information on everything from manufacturing and applications to economical and environmental considerations. It covers behavior in soil, chemical and physical characteristics, physiological role in plant growth and soil fertility, and more. This is the definitive, up-to-date reference on fertilizers. This book is not available for purchase from Wiley in the country of India. Customers in India should visit Vasudha Research & Publications Pvt. Ltd. at www.fertilizer-encyclopedia.com
Author: Yiu H. Hui
Publisher: CRC Press
ISBN: 0849398487
Category : Business & Economics
Languages : en
Pages : 900
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Book Description
Author: Robert S. Igoe
Publisher: Springer Science & Business Media
ISBN: 1461568382
Category : Technology & Engineering
Languages : en
Pages : 203
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Book Description
The Dictionary of Food Ingredients is a unique, easy-to-use source of infor mation on over 1,000 food ingredients. Like the previous editions, the new and updated Third Edition provides clear and concise information on currently used additives, including natural ingredients, FDA-approved artificial ingredients, and compounds used in food processing. The dictionary entries, organized in alphabetical order, include information on ingredient functions, chemical properties, and uses in food products. The updated and revised Third Edition contains approximately 1 SO new entries, and includes an updated and expanded bibliography. It also lists food ingredients ac cording to U. S. federal regulatory status. Users of the two previous editions have commented favorably on the dictionary's straightforward and clearly-written definitions, and we have endeavored to maintain that standard in this new edition. We trust it will continue to be a valuable reference for the food scientist, food processor, food product developer, nutritionist, extension specialist, and student. R S. Igoe Y. H. Hui vii Ingredients A Acacia See Arabic. Acesulfame-K A non-nutritive sweetener, also termed acesulfame potas sium. It is a white, crystalline product that is 200 times sweeter than sucrose. It is not metabolized in the body. It is relatively stable as a powder and in liquids and solids which may be heated. Acesulfame-K is approved for use in dry food products. Acesulfame Potassium See Acesulfame-K.
