Basic Food Preparation Third Edition

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Basic Food Preparation Third Edition

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Author : Department Of Food And Nutrition
language : en
Publisher: Orient Blackswan
Release Date : 2001

Basic Food Preparation Third Edition written by Department Of Food And Nutrition and has been published by Orient Blackswan this book supported file pdf, txt, epub, kindle and other format this book has been release on 2001 with categories.

Compiled by experienced teachers of dietetics and nutrition, the book provides a variety of recipes, along with information on weights, measures, cookery terms, nutritive value of foods, and methods of preparing highly nutritive meals.

Fundamental Food Microbiology Third Edition

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Author : Bibek Ray
language : en
Publisher: CRC Press
Release Date : 2003-12-17

Fundamental Food Microbiology Third Edition written by Bibek Ray and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2003-12-17 with Technology & Engineering categories.

Just as the previous editions of this highly regarded text responded to the transitions of their time, the third edition reflects the current evolution of food microbiology and explores the most recent developments in the discipline. Completely revised and updated, Fundamental Food Microbiology, Third Edition includes the latest information on microbial stress response, food biopreservatives, recent pathogens of importance (such as Helicobacter pylori and BSE), and control by novel processing technologies. A new chapter addresses foodborne disease concerns in ready-to-eat foods, and an expanded chapter on microbial stress investigates the importance of stress response in foods. The book features updated coverage of spoilage bacteria in refrigerated foods, presents new sections on fresh-cut fruits and vegetables, and includes questions and selected readings at the end of each chapter. Providing comprehensive information on the interactions of microorganisms and food, this timely resource enhances understanding of food microbiology in a logical and concise manner. It will be a valuable reference for professionals and students involved in food and microbiology.

Basic Food Preparation

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Author : Lady Lrwin College
language : en
Publisher:
Release Date : 1986

Basic Food Preparation written by Lady Lrwin College and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1986 with Cooking categories.

Nutrition A Health Promotion Approach Third Edition

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Author : Geoffrey P. Webb
language : en
Publisher: CRC Press
Release Date : 2007-12-28

Nutrition A Health Promotion Approach Third Edition written by Geoffrey P. Webb and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2007-12-28 with Medical categories.

The third edition of this highly regarded introductory textbook continues to cover all aspects of nutrition, including nutritional epidemiology, social aspects of nutrition, the science of food as a source of energy and essential nutrients, and the microbiological safety of food and food processing. Its focus is on nutrition in industrialized nations where nutritional deficiencies in the traditional sense are less of an issue, but the roles of diet in causing or preventing chronic disease and maintaining good 'life-long' health and well-being are gaining ever-increasing attention. The importance of good health promotion is therefore a guiding principle throughout the book, supported by a section devoted to health promotion theory. Nutrition - a health promotion approach is the book of choice for first year nutrition students looking for a readable but comprehensive introduction to the field, dieticians undertaking the nutrition components of their course, and other students undertaking nutrition modules as part of a broader scientific or professional course such as food science or catering.

Resources In Education

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Author :
language : en
Publisher:
Release Date : 1995-10

Resources In Education written by and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1995-10 with Education categories.

Food Packaging

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Author : Gordon L. Robertson
language : en
Publisher: CRC Press
Release Date : 2016-04-19

Food Packaging written by Gordon L. Robertson and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2016-04-19 with Technology & Engineering categories.

This book presents an integrated approach to understanding the principles underlying food packaging and their applications. This edition includes new and expanded coverage of biobased packaging and bionanocomposites; nanotechnology applications, including nanoclays; metallization and atomic layer deposition; shelf life design, analysis, and estimation; safety and legislative aspects of packaging including public interest in food contact materials such as BPA and phthalates; life cycle assessment and sustainability. A new chapter addresses food packaging closures and sealing systems, including closures for plastic and composite containers and peelable seals.

Food Processing Technology

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Author : P.J. Fellows
language : en
Publisher: Woodhead Publishing
Release Date : 2022-06-18

Food Processing Technology written by P.J. Fellows and has been published by Woodhead Publishing this book supported file pdf, txt, epub, kindle and other format this book has been release on 2022-06-18 with Technology & Engineering categories.

Food Processing Technology: Principles and Practice, Fifth Edition includes emerging trends and developments in food processing. The book has been fully updated to provide comprehensive, up-to-date technical information. For each food processing unit operation, theory and principles are first described, followed by equipment used commercially and its operating conditions, the effects of the operation on micro-organisms, and the nutritional and sensory qualities of the foods concerned. Part I describes basic concepts; Part II describes operations that take place at ambient temperature; Part III describes processing using heat; Part IV describes processing by removing heat; and Part V describes post-processing operations. This book continues to be the most comprehensive reference in the field, covering all processing unit operations in a single volume. The title brings key terms and definitions, sample problems, recommended further readings and illustrated processes. - Presents current trends on food sustainability, environmental considerations, changing consumer choices, reduced packaging and energy use, and functional and healthy/plant-based foods - Includes highly illustrated line drawings and/or photographs to show the principles of equipment operation and/or examples of equipment that is used commercially - Contains worked examples of common calculations

Processing Vegetables

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Author : Durward S. Smith
language : en
Publisher: Taylor & Francis
Release Date : 2023-01-13

Processing Vegetables written by Durward S. Smith and has been published by Taylor & Francis this book supported file pdf, txt, epub, kindle and other format this book has been release on 2023-01-13 with Technology & Engineering categories.

The variety, distribution range and quality of processed vegetables have grown rapidly in recent years, due in large part to advances in vegetable processing technology. This 448-page book provides a detailed, expert guide to current methods of vegetable processing. The authoritative presentations were prepared by a team of leading international food specialists. The text is organized for easy reference and supplemented with hundreds of photographs and diagrams illustrating procedures and equipment. Hundreds of tables provide useful reference data in convenient form. Each chapter includes a section of extensive references for additional research on each subject.

Fundamentals Of Food Process Engineering

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Author : Romeo T. Toledo
language : en
Publisher: Springer Science & Business Media
Release Date : 1999

Fundamentals Of Food Process Engineering written by Romeo T. Toledo 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 1999 with Business & Economics categories.

Originally published: New York: Van Nostrand Reinhold, c1991.

Radio Frequency Heating In Food Processing

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Author : George B. Awuah
language : en
Publisher: CRC Press
Release Date : 2014-12-04

Radio Frequency Heating In Food Processing written by George B. Awuah and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2014-12-04 with Technology & Engineering categories.

Radio-Frequency Heating in Food Processing: Principles and Applications covers the fundamentals of radio-frequency (RF) heating and the use of RF-heating technologies in modern food processing, preservation, and related industries. Focusing on industrial and lab-scale applications where RF heating has been employed successfully or reported to have potential benefits over conventional heating options, this state-of-the-art reference: Explains the similarities, differences, advantages, and limitations of RF and microwave heating as applied to agricultural products Describes fiber-optics temperature sensors and their utility in monitoring temperature during RF and microwave heating Discusses the dielectric and thermo-physical properties of agricultural products amenable to RF and microwave heating, presenting measurement techniques, mathematical concepts, and computer simulation models Provides practical perspectives on industrial RF units used in manufacturing food products, addressing free-running oscillators and 50-Ω designs for RF heaters and applicators Uses finite-element formulations to determine design parameters including resonant modes, circuit impedance, and electric field distribution in RF applicators Examines RF-heating effects on microorganisms, enzymes, and food quality attributes for products such as poultry, beef, pork, eggs, fish, milk, fruits, vegetables, and seafood Explores RF-heating applications beyond food processing, such as agricultural product deinfestation, waste treatment, counterfeit prevention, package tracking, and transportation of food from farm to table Radio-Frequency Heating in Food Processing: Principles and Applications supplies an in-depth overview of the fundamental science and engineering principles governing RF applications, as well as a solid understanding of industrial RF unit design options, challenges, and opportunities for development.