Physical Principles Of Food Preservation
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Physical Principles Of Food Preservation
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Author : Marcus Karel
language : en
Publisher: CRC Press
Release Date : 1975
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 1975 with Food categories.
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.
Physical Principles Of Food Preservation
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Author : Marcus Karel
language : en
Publisher:
Release Date : 2001
Physical Principles Of Food Preservation written by Marcus Karel and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2001 with categories.
Principles Of Food Preservation
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Author : Vladimír Kyzlink
language : en
Publisher: Elsevier Publishing Company
Release Date : 1990
Principles Of Food Preservation written by Vladimír Kyzlink and has been published by Elsevier Publishing Company this book supported file pdf, txt, epub, kindle and other format this book has been release on 1990 with Technology & Engineering categories.
Distributed in the East European Countries, China, Northern Korea, Cuba, Vietnam and Mongolia by SNTL, Prague, Czechoslovakia Preservation treatments of food with a poor keeping ability are expected to give protection against changes and transformations which normally affect the quality in a negative sense. This volume describes in a concise and integrated manner how physical, biochemical, microbiological and other factors play a role in food preservation. It provides detailed discussions of conditions that cause, accelerate, control or inhibit undesirable changes in food. The effects of such factors as light, temperature, moisture, oxygen, radiation, and microbes on the keeping quality of food are systematically reviewed. The book deals with the processing of fruit, vegetables, meat and eggs. Numerous techniques for preservation as well as machinery and equipment employed in food preservation are discussed. This work should be of interest to a broad audience of people working in food industry, food science departments in academia, governmental quality control agencies and the like.
Food Microbiology 2 Volume Set
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Author : Osman Erkmen
language : en
Publisher: John Wiley & Sons
Release Date : 2016-06-13
Food Microbiology 2 Volume Set written by Osman Erkmen 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 2016-06-13 with Technology & Engineering categories.
This book covers application of food microbiology principles into food preservation and processing. Main aspects of the food preservation techniques, alternative food preservation techniques, role of microorganisms in food processing and their positive and negative features are covered. Features subjects on mechanism of antimicrobial action of heat, thermal process, mechanisms for microbial control by low temperature, mechanism of food preservation, control of microorganisms and mycotoxin formation by reducing water activity, food preservation by additives and biocontrol, food preservation by modified atmosphere, alternative food processing techniques, and traditional fermented products processing. The book is designed for students in food engineering, health science, food science, agricultural engineering, food technology, nutrition and dietetic, biological sciences and biotechnology fields. It will also be valuable to researchers, teachers and practising food microbiologists as well as anyone interested in different branches of food.
Handbook Of Food Preservation
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Author : M. Shafiur Rahman
language : en
Publisher: CRC Press
Release Date : 2007-07-16
Handbook Of Food Preservation written by M. Shafiur Rahman and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2007-07-16 with Technology & Engineering categories.
The processing of food is no longer simple or straightforward, but is now a highly inter-disciplinary science. A number of new techniques have developed to extend shelf-life, minimize risk, protect the environment, and improve functional, sensory, and nutritional properties. The ever-increasing number of food products and preservation techniques cr
Principles Of Food Science Food Chemistry
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Author : Owen R. Fennema
language : en
Publisher:
Release Date : 1976
Principles Of Food Science Food Chemistry written by Owen R. Fennema and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1976 with Food categories.
Principles Of Food Preservation
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Author :
language : en
Publisher:
Release Date : 1990
Principles Of Food Preservation written by and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1990 with Food categories.
The Technology Of Food Preservation
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Author : Norman W. Desrosier
language : en
Publisher:
Release Date : 1970
The Technology Of Food Preservation written by Norman W. Desrosier and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1970 with Technology & Engineering categories.
Introduction to food technology. Acceptable food to eat. The refrigerated storage of perishable commodities. Principles of food preservation by drying. Principles of food preservation by canning. Principles of food preservation by fermentation and pickling. Preservation of foods with chemical additives. Preservaiton of foods with ionizing radiations. Preservation of semi-moist foods. Principles and preservation of bakery products. Storage stability of preserved foods. New foods product development.
Food Processing
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Author : Hosahalli S. Ramaswamy
language : en
Publisher: CRC Press
Release Date : 2005-08-23
Food Processing written by Hosahalli S. Ramaswamy and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2005-08-23 with Technology & Engineering categories.
Food Processing: Principles and Applications is a comprehensive resource that explores the basic and applied aspects of food processing. It describes the physical, chemical, and microbiological basis for each method of preservation. Particular emphasis is placed on the application of three of the most universally used commercial processes: t