Investigating Food Technology
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Examining Food Technology
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Author : Anne Barnett
language : en
Publisher: Heinemann
Release Date : 1996
Examining Food Technology written by Anne Barnett and has been published by Heinemann this book supported file pdf, txt, epub, kindle and other format this book has been release on 1996 with Juvenile Nonfiction categories.
A textbook written especially for the GCSE syllabuses in Food Technology. Coverage is provided of all the required skills, knowledge and understanding, and a corresponding tutor's resource pack is also available.
Investigating Food Technology
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Author : Louise Weihen
language : en
Publisher:
Release Date : 1995
Investigating Food Technology written by Louise Weihen and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1995 with Food industry and trade categories.
Food and an Australian identity - Food and convenience - Nutritional status of people - Food product innovations - Food packaging - Technological change in food processing - Food and fashion - Food for special needs - Food service and catering - Food for special occasions.
Investigating Food Technology
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Author : Louise Weihen
language : en
Publisher:
Release Date : 1995-01-01
Investigating Food Technology written by Louise Weihen and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1995-01-01 with Food industry and trade categories.
Text for year 9 and 10 secondary school students, covering the requirements of the new Food Technology syllabus in NSW. Features a wide range of activities including computer and design exercises, review questions, extension work, a selection of recipes, a skills section and a glossary of key terms. Includes an index.
Case Studies In Food Safety And Authenticity
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Author : J Hoorfar
language : en
Publisher: Woodhead Publishing
Release Date : 2012-06-25
Case Studies In Food Safety And Authenticity written by J Hoorfar and has been published by Woodhead Publishing this book supported file pdf, txt, epub, kindle and other format this book has been release on 2012-06-25 with Technology & Engineering categories.
The identification and control of food contaminants rely on careful investigation and implementation of appropriate management strategies. Using a wide range of real-life examples, Case studies in food safety and authenticity provides a vital insight into the practical application of strategies for control and prevention. Part one provides examples of recent outbreak investigations from a wide range of experts around the world, including lessons learnt, before part two goes on to explore examples of how the source was traced and the implications for the food chain. Methods of crisis management are the focus of part three, whilst part four provides studies of farm-level interventions and the tracking of contaminants before they enter the food chain. Part five is focussed on safe food production, and considers the challenges of regulatory testing and certification, hygiene control and predictive microbiology. The book concludes in part six with an examination of issues related to food adulteration and authenticity. With its distinguished editor and international team of expert contributors, Case studies in food safety and authenticity is a key reference work for those involved in food production, including quality control, laboratory and risk managers, food engineers, and anyone involved in researching and teaching food safety.
Food Technology
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Author : Anita Tull
language : en
Publisher: Oxford University Press, USA
Release Date : 2002
Food Technology written by Anita Tull and has been published by Oxford University Press, USA this book supported file pdf, txt, epub, kindle and other format this book has been release on 2002 with Education categories.
Intended for students of Food Technology, this book focuses on the knowledge and skills required for project work. It gives guidance on and opportunities to practise researching, preparing, carrying out, and presenting food projects. Foundation and Higher level questions are given at the end of each topic to test knowledge and understanding.
Evaluation Technologies For Food Quality
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Author : Jian Zhong
language : en
Publisher: Woodhead Publishing
Release Date : 2019-04-16
Evaluation Technologies For Food Quality written by Jian Zhong and has been published by Woodhead Publishing this book supported file pdf, txt, epub, kindle and other format this book has been release on 2019-04-16 with Technology & Engineering categories.
Evaluation Technologies for Food Quality summarizes food quality evaluation technologies, which include sensory evaluation techniques and chemical and physical analysis. In particular, the book introduces many novel micro and nano evaluation techniques, such as atomic force microscopy, scanning electron microscopy, and other nanomaterial-based methods. All topics cover basic principles, procedures, advantages, limitations, recent technology development, and application progress in different types of foods. This book is a valuable resource for scientists in the field of food science, engineering, and professionals in the food industry, as well as for undergraduate and postgraduate students studying food quality evaluation technology. Explains basic principles, procedures, advantages, limitations, and current applications of recent food quality technologies Provides guidance on the understanding and application of food quality evaluation technology in the field of food research and food industry Introduces many novel micro/nano evaluation techniques, such as atomic force and scanning electron microscopies and other nanomaterial-based methods
Ultraviolet Light In Food Technology
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Author : Tatiana Koutchma
language : en
Publisher: CRC Press
Release Date : 2009-03-06
Ultraviolet Light In Food Technology written by Tatiana Koutchma and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2009-03-06 with Science categories.
The production of environmentally friendly, sustainable, chemical-free food continues to challenge the food industry, spurring on investigations into alternative food processing techniques that are more sophisticated and diverse than current practices. Exploring one of these emerging solutions, Ultraviolet Light in Food Technology: Principles and Applications incorporates the fundamentals of continuous and pulsed UV light generation and propagation; current food regulations; recommendations for optimal UV reactor design, selection, and validation; information on both commercially available and under-development UV sources; and the outlook for future food applications. After reviewing essential terms, definitions, and current applications, the book emphasizes the need to properly assess the physical and chemical properties in foods that influence the effectiveness of UV treatment and impact inactivation kinetics. It also addresses the effects of UV processing on food quality, before considering the engineering aspects of UV light treatment, such as transport phenomena, process calculations, and continuous-flow reactor geometries. The book then describes the principles of validating UV reactors as well as the principles and applications of UV pulsed light, including microbial inactivation in water, meat, fruits, vegetables, and packaging materials. For anyone working in food research, development, and operations, this resource provides broad, accessible information on the science and applications of UV light technology. It shows how UV light irradiation can be used as a physical preservation method in food processing.
Food Technology
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Author : Neil Morris
language : en
Publisher: Raintree
Release Date : 2012-08-10
Food Technology written by Neil Morris and has been published by Raintree this book supported file pdf, txt, epub, kindle and other format this book has been release on 2012-08-10 with Juvenile Nonfiction categories.
This addition to the visually stimulating Sci-Hi series looks at the applications of science and new technologies to the field of cars & motorbikes and how they affect our lives. It looks at new materials, discoveries, and inventions and assesses their environmental impact.
Non Thermal Processing Of Foods
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Author : O. P. Chauhan
language : en
Publisher: CRC Press
Release Date : 2019-01-10
Non Thermal Processing Of Foods written by O. P. Chauhan and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2019-01-10 with Health & Fitness categories.
This book presents the latest developments in the area of non-thermal preservation of foods and covers various topics such as high-pressure processing, pulsed electric field processing, pulsed light processing, ozone processing, electron beam processing, pulsed magnetic field, ultrasonics, and plasma processing. Non-thermal Processing of Foods discusses the use of non-thermal processing on commodities such as fruits and vegetables, cereal products, meat, fish and poultry, and milk and milk products. Features: Provides latest information regarding the use of non-thermal processing of food products Provides information about most of the non-thermal technologies available for food processing Covers food products such as fruits and vegetables, cereal products, meat, fish and poultry, and milk and milk products Discusses the packaging requirements for foods processed with non-thermal techniques The effects of non-thermal processing on vital food components, enzymes and microorganisms is also discussed. Safety aspects and packaging requirements for non-thermal processed foods are also presented. Rounding out coverage of this technology are chapters that cover commercialization, regulatory issues and consumer acceptance of foods processed with non-thermal techniques. The future trends of non-thermal processing are also investigated. Food scientists and food engineers, food regulatory agencies, food industry personnel and academia (including graduate students) will find valuable information in this book. Food product developers and food processors will also benefit from this book.
Bioactive Factors And Processing Technology For Cereal Foods
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Author : Jing Wang
language : en
Publisher: Springer
Release Date : 2019-07-12
Bioactive Factors And Processing Technology For Cereal Foods written by Jing Wang and has been published by Springer this book supported file pdf, txt, epub, kindle and other format this book has been release on 2019-07-12 with Technology & Engineering categories.
This book summarizes the reported health benefits of bioactive factors in cereal foods and their potential underlying mechanisms. Focusing on potential mechanisms that contribute to the various effects of bioactive factors on obesity, diabetes and other metabolic diseases, it helps to clarify several dilemmas and encourages further investigations in this field. Intended to promote the consumption of cereal foods or whole cereal foods to reduce the risk of chronic diseases, and to improve daily dietary nutrition in the near future, the book was mainly written for researchers and graduate students in the fields of nutrition, food science and molecular biology.