Factors Affecting The Storage Life Of Dried Fig Paste
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Factors Affecting The Storage Life Of Dried Fig Paste
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Author : Morteza Maleki
language : en
Publisher:
Release Date : 1960
Factors Affecting The Storage Life Of Dried Fig Paste written by Morteza Maleki and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1960 with categories.
Tropical And Subtropical Fruits
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Author : Muhammad Siddiq
language : en
Publisher: John Wiley & Sons
Release Date : 2012-08-07
Tropical And Subtropical Fruits written by Muhammad Siddiq and has been published by John Wiley & Sons this book supported file pdf, txt, epub, kindle and other format this book has been release on 2012-08-07 with Technology & Engineering categories.
Tropical and sub-tropical fruits have gained significant importance in global commerce. This book examines recent developments in the area of fruit technology including: postharvest physiology and storage; novel processing technologies applied to fruits; and in-depth coverage on processing, packaging, and nutritional quality of tropical and sub-tropical fruits. This contemporary handbook uniquely presents current knowledge and practices in the value chain of tropical and subtropical fruits world-wide, covering production and post-harvest practices, innovative processing technologies, packaging, and quality management. Chapters are devoted to each major and minor tropical fruit (mango, pineapple, banana, papaya, date, guava, passion fruit, lychee, coconut, logan, carombola) and each citrus and non-citrus sub-tropical fruit (orange, grapefruit, lemon/lime, mandarin/tangerine, melons, avocado, kiwifruit, pomegranate, olive, fig, cherimoya, jackfruit, mangosteen). Topical coverage for each fruit is extensive, including: current storage and shipping practices; shelf life extension and quality; microbial issues and food safety aspects of fresh-cut products; processing operations such as grading, cleaning, size-reduction, blanching, filling, canning, freezing, and drying; and effects of processing on nutrients and bioavailability. With chapters compiled from experts worldwide, this book is an essential reference for all professionals in the fruit industry.
Commencement
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Author : University of California, Davis
language : en
Publisher:
Release Date : 1961
Commencement written by University of California, Davis and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1961 with Commencement ceremonies categories.
Sugar Maple Research
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Author :
language : en
Publisher:
Release Date : 1982
Sugar Maple Research written by and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1982 with Maple syrup categories.
General Technical Report Ne
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Author :
language : en
Publisher:
Release Date : 1980
General Technical Report Ne written by and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1980 with Forests and forestry categories.
Laboratory Determination Of Factors Affecting Storage Of North Dakota Lignite Computer Simulation Of Spontaneous Heating
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Author : Everett A. Sondreal
language : en
Publisher:
Release Date : 1974
Laboratory Determination Of Factors Affecting Storage Of North Dakota Lignite Computer Simulation Of Spontaneous Heating written by Everett A. Sondreal and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1974 with Lignite categories.
Food Biotechnology Principles And Practices
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Author : Vinod K. Joshi
language : en
Publisher: I K International Pvt Ltd
Release Date : 2012-03-10
Food Biotechnology Principles And Practices written by Vinod K. Joshi and has been published by I K International Pvt Ltd this book supported file pdf, txt, epub, kindle and other format this book has been release on 2012-03-10 with Science categories.
This book covers the course of Food Biotechnology adopted by various universities. The book is primarily meant for undergraduate and postgraduate classes as a Reference-cum-Textbook. It would be very useful both from teaching and research point of view. All the chapters in the book are contributed by the experts in their respective fields of research. These are intended to equip the readers with the basics and applied research in food biotechnology. To make concepts more clear, the contents have been divided into following sections. The aim is to develop an authentic account of biotechnology in the food industry and stimulate research in food biotechnology. Unlike the past, the present food industry is profitably deriving benefits from bioengineering. These applied aspects are covered so that the students could take relevant assignments in the food industry. It also highlights future needs of research on the various aspects of food biotechnology. The book includes topics like biosensors, biocolours, biopreservatives, probiotics, genetically modified foods and microbial flavours. The book addresses various disciplines of food microbiology, food biotechnology, food engineering and postharvest technology.
Nanobiotechnology For Food Processing And Packaging
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Author : Jay Singh
language : en
Publisher: Elsevier
Release Date : 2024-05-07
Nanobiotechnology For Food Processing And Packaging written by Jay Singh and has been published by Elsevier this book supported file pdf, txt, epub, kindle and other format this book has been release on 2024-05-07 with Science categories.
Nanobiotechnology for Food Processing and Packaging covers nanomaterials' application as an eco-friendly, greener, cost-effective and easy handling and management approach that can help prevent various high-level physical, biological and chemical contamination in foodstuff. Written by experts from a multidisciplinary perspective, each chapter addresses nanomaterials' application as a sustainable tool for the management of uncountable food processing and packaging challenges. Sections focus on nanobiotechnology in processing and packaging, considering food quality, safety and management aspects. The book also highlights various preparative methods and antimicrobial/antifungal activities, including the mechanism of the antimicrobial action of various bionanocomposites and food toxin detection nanobiosensor nano additives. Other sections cover possible food toxin detection, food packaging, and materials such as nanomaterials, nanocomposites, carbon-based nanomaterials, polymer-based nanocomposites and various binary and tertiary nanocomposites and their mechanistic approach. Explores nanobiotechnology in food processing, food quality, safety and management Discusses nanomaterials/nanostructure biocompatibility, safety and toxicity in the food sector Presents eco-friendly, low cost and quick response food toxin detection techniques
Research Summaries
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Author :
language : en
Publisher:
Release Date : 1998
Research Summaries written by and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1998 with Dairy cattle categories.
Seafood Processing
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Author : Ioannis S. Boziaris
language : en
Publisher: John Wiley & Sons
Release Date : 2014-02-03
Seafood Processing written by Ioannis S. Boziaris and has been published by John Wiley & Sons this book supported file pdf, txt, epub, kindle and other format this book has been release on 2014-02-03 with Technology & Engineering categories.
Part of the new IFST Advances in Food Science Series, Seafood Processing: Technology, Quality and Safety covers the whole range of current processes which are applied to seafood, as well as quality and safety aspects. The first part of the book (‘Processing Technologies’) covers primary processing, heating, chilling, freezing, irradiation, traditional preservation methods (salting, drying, smoking, fermentation, etc), frozen surimi and packaging. The subjects of waste management and sustainability issues of fish processing are also covered. In the second part (‘Quality and Safety Issues’), quality and safety analysis, fish and seafood authenticity and risk assessment are included.