Applied Dairy Microbiology Second Edition
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Applied Dairy Microbiology Second Edition
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Author : Elmer H. Marth
language : en
Publisher: CRC Press
Release Date : 2001-05-22
Applied Dairy Microbiology Second Edition written by Elmer H. Marth and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2001-05-22 with Technology & Engineering categories.
This thoroughly revised and updated reference provides comprehensive coverage of the latest developments and scientific advances in dairy microbiology—emphasizing probiotics, fermented dairy products, disease prevention, and public health and regulatory control standards for dairy foods. Containing more than 2350 bibliographic citations, tables, drawings and photographs—550 more than the previous edition—Applied Dairy Microbiology, Second Edition is an invaluable reference for all food and dairy microbiologists, scientists, and technologists; toxicologists; food processors; sanitarians; dietitians; epidemiologists; bacteriologists; public health and regulatory personnel; and veterinarians; and an important text for upper-level undergraduate, graduate, and continuing-education students in these disciplines. ·
Applied Dairy Microbiology
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Author : Elmer H. Marth
language : en
Publisher: CRC Press
Release Date : 2001-05-22
Applied Dairy Microbiology written by Elmer H. Marth and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2001-05-22 with Technology & Engineering categories.
This thoroughly revised and updated reference provides comprehensive coverage of the latest developments and scientific advances in dairy microbiology-emphasizing probiotics, fermented dairy products, disease prevention, and public health and regulatory control standards for dairy foods. Containing more than 2350 bibliographic citations, tables, dr
Handbook Of Microwave Technology For Food Application
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Author : Ashim K. Datta
language : en
Publisher: CRC Press
Release Date : 2001-04-27
Handbook Of Microwave Technology For Food Application written by Ashim K. Datta and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2001-04-27 with Technology & Engineering categories.
"Integrates principles of electromagnetics, dielectrics, heat and moisture transfer, packaging, solid mechanics, fluid flow, food chemistry, and microbiology to provide a comprehensive overview of microwave processing in a single accessible source."
Handbook Of Frozen Foods
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Author : Y. H. Hui
language : en
Publisher: CRC Press
Release Date : 2004-03-29
Handbook Of Frozen Foods written by Y. H. Hui and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2004-03-29 with Technology & Engineering categories.
Hui, a technology consultant, presents material on frozen food science, technology, and engineering, describing the manufacture, processing, inspection, and safety of frozen foods. He outlines basic procedures for optimizing the quality and texture of frozen foods and includes and tables and examples that illustrate the effects of various chemical and biochemical reactions on the quality of frozen food. The book details methods for selecting the most appropriate packaging materials for frozen foods, and provides guidelines on ensuring product safety.
Physical Principles Of Food Preservation
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Author : Marcus Karel
language : en
Publisher: CRC Press
Release Date : 2003-06-20
Physical Principles Of Food Preservation written by Marcus Karel and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2003-06-20 with Technology & Engineering categories.
This reference examines the properties, conditions, and theoretical principles governing the safety and efficacy of various food preservation, storage, and packaging techniques. The book analyzes methods to predict and optimize the nutrition, texture, and quality of food compounds while reducing operating cost and waste. The Second Edition contains new chapters and discussions on non-thermal processes; the mechanisms of heat transfer, including conduction, convection, radiation, and dielectric and microwave heating; the kinetic parameters of food process operations; freezing technology, using illustrative examples; recent breakthroughs in cryochemistry and cryobiology, and more.
Handbook Of Dietary Fiber
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Author : Susan Sungsoo Cho
language : en
Publisher: CRC Press
Release Date : 2001-08-17
Handbook Of Dietary Fiber written by Susan Sungsoo Cho and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2001-08-17 with Health & Fitness categories.
Presents the latest research on the analysis, metabolism, function, and physicochemical properties of fiber, fiber concentrates, and bioactive isolates--exploring the effect of fiber on chronic disease, cardiovascular health, cancer, and diabetes. Examines food applications and the efficacy and safety of psyllium, sugar beet fiber, pectin, alginate, gum arabic, and rice bran.
Handbook Of Vegetable Preservation And Processing
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Author : Y. H. Hui
language : en
Publisher: CRC Press
Release Date : 2003-09-12
Handbook Of Vegetable Preservation And Processing written by Y. H. Hui and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2003-09-12 with Technology & Engineering categories.
Representing the vanguard in the field with research from more than 35 international experts spanning governmental, industrial, and academic sectors, the Handbook of Vegetable Preservation and Processing compiles the latest science and technology in the processing and preservation of vegetables and vegetable products. This reference serves as the only guide to compile key tools used in the United States to safeguard and protect the quality of fresh and processed vegetables. A vast and contemporary source, it considers recent issues in vegetable processing safety such as modified atmosphere packaging, macroanalytical methods, and new technologies in microbial inactivation.
Genetic Variation In Taste Sensitivity
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Author : John Prescott
language : en
Publisher: CRC Press
Release Date : 2004-02-10
Genetic Variation In Taste Sensitivity written by John Prescott and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2004-02-10 with Science categories.
Featuring results presented at the Sensitivity to PROP (6-n-propylthiouracil) symposium held as a satellite to the European Chemosensory Research Organisation conference in Erlangen, Germany, this volume's field-shaping selections review all sides of PROP sensitivity measurement-from its descriptive worth with regard to sensory experiences, individual taste perceptions, and food choices to its predictive power in the nutrition and public health arenas. Written by recognized names from industry and academia, Genetic Variation in Taste Sensitivity is ideal for taste, olfaction, and flavor chemists and scientists; sensory evaluation chemists and scientists; and nutritionists.
Surimi And Surimi Seafood
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Author : Jae W. Park
language : en
Publisher: CRC Press
Release Date : 2005-03-29
Surimi And Surimi Seafood written by Jae W. Park and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2005-03-29 with Technology & Engineering categories.
Written by internationally recognized experts, Surimi and Surimi Seafood, Second Edition provides a wealth of up-to-the-minute information on all aspects of the production of surimi and surimi seafood. To accommodate the fast-paced surimi and surimi seafood industry, this revised and updated edition has been expanded to include five new chapters. M
Industrialization Of Indigenous Fermented Foods Revised And Expanded
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Author : Keith Steinkraus
language : en
Publisher: CRC Press
Release Date : 2004-03-26
Industrialization Of Indigenous Fermented Foods Revised And Expanded written by Keith Steinkraus and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2004-03-26 with Technology & Engineering categories.
Industrialization of Indigenous Fermented Foods, Second Edition presents the most recent innovations in the processing of a wide range of indigenous fermented foods ranging from soy sauce to African mageu. It serves as the only comprehensive review of indigenous fermented food manufacture from ancient production methods to industrialized processing technologies for clear understanding of the impact of fermented food products on the nutritional needs of communities around the world. Provides authoritative studies from more than 24 internationally recognized professionals on various processing and control technologies, biochemical and microbiological information, and manufacturing and production procedures form the United States, Indonesia, and Western Europe. About the Author Keith H. Steinkraus is a Professor Emeritus of Microbiology and Food Science at Cornwall University in Geneva and Ithaca, New York, USA. He is the author or editor of numerous professional publications including the Handbook of Indigenous Fermented Foods. He is a Fellow of the International Academy of Food Science and Technology, the Institute of Food Technologists, the American Academy of Microbiology, and the American Association for the Advancement of Science.