Handbook Of Cereal Science And Technology Second Edition Revised And Expanded

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Handbook Of Cereal Science And Technology Revised And Expanded

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Author : Karel Kulp
language : en
Publisher: CRC Press
Release Date : 2000-03-28

Handbook Of Cereal Science And Technology Revised And Expanded written by Karel Kulp and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2000-03-28 with Technology & Engineering categories.

This thoroughly revised second edition addresses the full spectrum of cereal grain science, employing agronomic, chemical, and technological perspectives and providing new and expanded treatment of food enrichment techniques, nutritional standards, and product quality evaluation. Written by over 40 internationally respected authorities, the

Handbook Of Cereal Science And Technology Second Edition Revised And Expanded

DOWNLOAD
Author : Karel Kulp
language : en
Publisher: CRC Press
Release Date : 2000-03-28

Handbook Of Cereal Science And Technology Second Edition Revised And Expanded written by Karel Kulp and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2000-03-28 with Technology & Engineering categories.

This thoroughly revised second edition addresses the full spectrum of cereal grain science, employing agronomic, chemical, and technological perspectives and providing new and expanded treatment of food enrichment techniques, nutritional standards, and product quality evaluation. Written by over 40 internationally respected authorities, the Handbook of Cereal Science and Technology, Second Edition discusses recent developments in the chemical composition and functionality of cereal components such as proteins, carbohydrates, and lipids; highlights newly developed special ingredients and microbiological operations in processed foods; and investigates the most up-to-date production, processing, and uses of triticale, wild rice, and other grains. The book also addresses the latest standards set by the U.S. Department of Agriculture, international organizations, and industry lobby groups; illustrates how new breeds of cereal grains are developed and sustained; explains new processing techniques for producing baked goods, pasta, breakfast cereals, and snack foods; and evaluates up-to-the-minute methods of fortifying foods with folic acid and other supplements.

Handbook Of Dough Fermentations

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Author : Karel Kulp
language : en
Publisher: CRC Press
Release Date : 2003-05-20

Handbook Of Dough Fermentations written by Karel Kulp and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2003-05-20 with Technology & Engineering categories.

Handbook of Dough Fermentations describes the preparation of ferments and utilization of starters in the commercial baking and food industries and offers in-depth discussion on the modification of sourdough processes in the production of common bakery products, as well as the microbiological principles, fermentation pathways, product formulations, and technological methodologies relating to these procedures. This unique reference examines statistical market trends for fermented cereal, yeast, and natural and sourdough products. It pinpoints areas of potential for products and foods using fermentation science and analyzes the application of starters in the production of specific products.

Handbook Of Food Enzymology

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Author : John R. Whitaker
language : en
Publisher: CRC Press
Release Date : 2002-12-05

Handbook Of Food Enzymology written by John R. Whitaker and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2002-12-05 with Technology & Engineering categories.

Discussing methods of enzyme purification, characterization, isolation, and identification, this book details the chemistry, behavior, and physicochemical properties of enzymes to control, enhance, or inhibit enzymatic activity for improved taste, texture, shelf-life, nutritional value, and process tolerance of foods and food products. The book cov

Handbook Of Food Science Technology And Engineering 4 Volume Set

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Author : Y. H. Hui
language : en
Publisher: CRC Press
Release Date : 2005-12-19

Handbook Of Food Science Technology And Engineering 4 Volume Set 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 2005-12-19 with Technology & Engineering categories.

Advances in food science, technology, and engineering are occurring at such a rapid rate that obtaining current, detailed information is challenging at best. While almost everyone engaged in these disciplines has accumulated a vast variety of data over time, an organized, comprehensive resource containing this data would be invaluable to have. The

Physical Chemistry Of Foods

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Author : Pieter Walstra
language : en
Publisher: CRC Press
Release Date : 2002-10-08

Physical Chemistry Of Foods written by Pieter Walstra and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2002-10-08 with Technology & Engineering categories.

Exploring the structure and physical and chemical properties of solutions, dispersions, soft solids, fats, and cellular systems, Physical Chemistry of Foods describes the physiochemical principles of the reactions and conversions that occur during the manufacture, handling, and storage of foods. Coverage progresses from aspects of thermodynamics, bonds and interaction forces, and reaction kinetics, to transport phenomena, polymers, colloidal interactions, nucleation, glass transitions and freezing, and soft solids. This comprehensive volume effectively clarifies the physicochemical processes encountered in food product development.

Flavor Fragrance And Odor Analysis

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Author : Ray Marsili
language : en
Publisher: CRC Press
Release Date : 2001-11-29

Flavor Fragrance And Odor Analysis written by Ray Marsili and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2001-11-29 with Science categories.

Written from a practical, problem-solving perspective, this reference explores advances in mass spectrometry, sample preparation, gas chromatography (GC)-olfactometry, and electronic-nose technology for food, cosmetic, and pharmaceutical applications. The book discusses the chemical structures of key flavor and fragrance compounds and contains nume

Seafood And Freshwater Toxins

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Author : Luis M. Botana
language : en
Publisher: CRC Press
Release Date : 2000-08-24

Seafood And Freshwater Toxins written by Luis M. Botana and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2000-08-24 with Technology & Engineering categories.

This volume focuses on the pharmacology, physiology, toxicology, chemistry, ecology and economics of seafood and freshwater toxins. It covers the biological aspects of the bloom, the effects and actions of each toxin with emphasis on human aspects, and the analytical and preparative options for neurotoxic, diarrhetic shellfish toxins, and hepatotoxic or neurotoxic freshwater cyanobacteria toxins.

Control Of Foodborne Microorganisms

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Author : Vijay K. Juneja
language : en
Publisher: CRC Press
Release Date : 2001-09-27

Control Of Foodborne Microorganisms written by Vijay K. Juneja and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2001-09-27 with Technology & Engineering categories.

Presents the latest research in the control of foodborne pathogens. Emphasizes traditional and emerging techniques as well as current applications for the inactivation of microorganisms to reduce illness and enhance food safety and quality.

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. ·