Introduction To Food Science And Technology
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Introduction To Food Science And Technology
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Author : G.F. Stewart
language : en
Publisher: Elsevier
Release Date : 2012-12-02
Introduction To Food Science And Technology written by G.F. Stewart and has been published by Elsevier this book supported file pdf, txt, epub, kindle and other format this book has been release on 2012-12-02 with Technology & Engineering categories.
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.
Introduction To Food Science And Technology
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Author : Andaleeb Ahmed
language : en
Publisher:
Release Date : 1993
Introduction To Food Science And Technology written by Andaleeb Ahmed and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1993 with Biological Sciences categories.
Introduction To Food Science And Technology
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Author : George Stewart
language : en
Publisher: Elsevier
Release Date : 2012-12-02
Introduction To Food Science And Technology written by George Stewart and has been published by Elsevier this book supported file pdf, txt, epub, kindle and other format this book has been release on 2012-12-02 with Technology & Engineering categories.
Introduction to Food Science and Technology focuses on the importance of food science and food technology to humans. This book discusses the total sequence of operations in food technology, which includes the selection of raw materials, processing, preservation, and distribution. Comprised of nine chapters, this monograph starts with an overview of the processing and storage of food. This book examines how the food processor often controls the producer’s operations by demanding a raw product of a certain type in order to satisfy a particular processing and consumer demand. Other chapters consider the primary concern of food scientists and technologists in the processing and preservation of raw agricultural products as nutritious and stable foods of acceptable quality. The final chapter deals with the variety of jobs available for those trained in the biological, physical, and behavioral sciences and their applications to food processing and food preservation. Food technologists, chemists, and scientists will find this book extremely useful.
Understanding Food Science And Technology
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Author : Peter S. Murano
language : en
Publisher: Cengage Learning
Release Date : 2003
Understanding Food Science And Technology written by Peter S. Murano and has been published by Cengage Learning this book supported file pdf, txt, epub, kindle and other format this book has been release on 2003 with Food categories.
A comprehensive introductory level text that provides thorough up to date coverage of a broad range of topics in food science and technology.
Introduction To Food Science And Technology
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Author : Maynard Andrew Amerine
language : en
Publisher:
Release Date : 1982
Introduction To Food Science And Technology written by Maynard Andrew Amerine and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1982 with categories.
Introduction To Food Engineering
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Author : R. Paul Singh
language : en
Publisher: Gulf Professional Publishing
Release Date : 2001-06-29
Introduction To Food Engineering written by R. Paul Singh and has been published by Gulf Professional Publishing this book supported file pdf, txt, epub, kindle and other format this book has been release on 2001-06-29 with Technology & Engineering categories.
Food engineering is a required class in food science programs, as outlined by the Institute for Food Technologists (IFT). The concepts and applications are also required for professionals in food processing and manufacturing to attain the highest standards of food safety and quality. The third edition of this successful textbook succinctly presents the engineering concepts and unit operations used in food processing, in a unique blend of principles with applications. The authors use their many years of teaching to present food engineering concepts in a logical progression that covers the standard course curriculum. Each chapter describes the application of a particular principle followed by the quantitative relationships that define the related processes, solved examples, and problems to test understanding. The subjects the authors have selected to illustrate engineering principles demonstrate the relationship of engineering to the chemistry, microbiology, nutrition and processing of foods. Topics incorporate both traditional and contemporary food processing operations.
Essentials Of Food Science
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Author : Vickie A. Vaclavik
language : en
Publisher: Springer Science & Business Media
Release Date : 2007-12-03
Essentials Of Food Science written by Vickie A. Vaclavik and has been published by Springer Science & Business Media this book supported file pdf, txt, epub, kindle and other format this book has been release on 2007-12-03 with Technology & Engineering categories.
Essentials of Food Science covers the basics of foods, food science, and food technology. The book is meant for the non-major intro course, whether taught in the food science or nutrition/dietetics department. In previous editions the book was organized around the USDA Food Pyramid which has been replaced. The revised pyramid will now be mentioned in appropriate chapters only. Other updates include new photos, website references, and culinary alerts for culinary and food preparation students. Two added topics include RFID (Radio frequency ID) tags, and trans fat disclosures. Includes updates on: food commodities, optimizing quality, laws, and food safety.
Introducing Food Science
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Author : Robert L. Shewfelt
language : en
Publisher: CRC Press
Release Date : 2015-08-28
Introducing Food Science written by Robert L. Shewfelt and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2015-08-28 with Technology & Engineering categories.
Written as an introductory food science textbook that excites students and fosters learning, the first edition of Introducing Food Science broke new ground. With an easy-to-read format and innovative sections such as Looking Back, Remember This!, and Looking Ahead, it quickly became popular with students and professors alike. This newly revised second edition keeps the features that made the first edition so well liked, while adding updated information as well as new tables, figures, exercises, and problems. See What’s New in the Second Edition: New chapter Sustainability and Distribution Approximately 60 new tables and figures New section at the end of each chapter with problems / exercises to test comprehension Now includes a glossary The book consists of four sections with each one building on the previous section to provide a logical structure and cohesiveness. It contains a series of problems at the end of each chapter to help students test their ability to comprehend the material and to provide instructors a reservoir for assignments, class discussions, and test questions. At least one problem at the end of each chapter involves a calculation so that students can strengthen their quantitative skills. The text introduces the basics of food science and then building on this foundation, explores it sub-disciplines. The well-rounded presentation conveys both commercial and scientific perspectives, providing a true flavor of food science and preparing students for future studies in this field.
An Introduction To Food Science Technology And Quality Management
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Author : Bhatt Devendra Kumar
language : en
Publisher:
Release Date : 2005-01-01
An Introduction To Food Science Technology And Quality Management written by Bhatt Devendra Kumar and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2005-01-01 with Food science technology categories.
Introduction To Food Engineering
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Author : R. Paul Singh
language : en
Publisher: Gulf Professional Publishing
Release Date : 2001-06-27
Introduction To Food Engineering written by R. Paul Singh and has been published by Gulf Professional Publishing this book supported file pdf, txt, epub, kindle and other format this book has been release on 2001-06-27 with Technology & Engineering categories.
This edition of 'Introduction to Food Engineering' presents the engineering concepts and unit operations used in food processing, in a unique and challenging blend of principles with applications.