Postharvest and postmortem processing of raw food materials Books

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Introductory Food Science


Introductory Food Science
  • Author : Donald Bailey Smith
  • Publisher :
  • Release : 1967
  • ISBN : UOM:39015023191334
  • Language : En, Es, Fr & De
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Fennema s Food Chemistry Fourth Edition


Fennema s Food Chemistry  Fourth Edition
  • Author : Srinivasan Damodaran
  • Publisher : CRC Press
  • Release : 2007-09-18
  • ISBN : 9781420020526
  • Language : En, Es, Fr & De
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This latest edition of the most internationally respected reference in food chemistry for more than 30 years, Fennema’s Food Chemistry once again meets and surpasses the standards of quality, comprehensive information set by its predecessors. This edition introduces new editors and contributors, who are recognized experts in their fields. All chapters reflect recent scientific advances and, where appropriate, have expanded and evolved their focus to provide readers with the current state-of-the-science of chemistry for the food industry. The fourth edition presents an entirely new chapter, Impact of Biotechnology on Food Supply and Quality, which examines the latest research in biotechnology and molecular interactions. Two former chapters receive extensive attention in the new edition including Physical and Chemical Interactions of Components in Food Systems (formerly “Summary: Integrative Concepts”) and Bioactive Substances: Nutraceuticals and Toxicants (formerly “Toxic Substances”), which highlights bioactive agents and their role in human health and represents the feverish study of the connection between food and health undertaken over the last decade. It discusses bioactive substances from both a regulatory and health standpoint. Retaining the straightforward organization and detailed, accessible style of the original, this edition begins with an examination of major food components such as water, carbohydrates, lipids, proteins, and enzymes. The second section looks at minor food components including vitamins and minerals, colorants, flavor, and additives. The final section considers food systems by reviewing basic considerations as well as specific information on the characteristics of milk and the postmortem physiology of edible muscle and postharvest physiology of plant tissues. Useful appendices provide keys to the international system of units, conversion factors, log P values calculation, and the Greek alphabet.

Food Canning Technology


Food Canning Technology
  • Author : Jean Larousse
  • Publisher : Wiley-VCH
  • Release : 1996-12-27
  • ISBN : 0471186104
  • Language : En, Es, Fr & De
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Food Canning Technology Edited By Jean Larousse Bruce E. Brown * This book offers a comprehensive review of the various scientific, technological, and economic aspects of food product preservations. * It examines the diverse problems which are associated with the stability of products such as meat, fish, vegetables, and fruit, and thoroughly covers the methods and processing steps necessary to maintain the quality of these foods. * Food Canning Technology is aimed at food technologists, food scientists, and students in food chemistry and technology. It offers a better understanding of the nature of biochemical changes, and aids in the improvement of product quality and shelf-life.

Food Technology


Food Technology
  • Author :
  • Publisher :
  • Release : 1968
  • ISBN : UOM:39015011185702
  • Language : En, Es, Fr & De
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Handbook of Frozen Food Processing and Packaging


Handbook of Frozen Food Processing and Packaging
  • Author : Da-Wen Sun
  • Publisher : CRC Press
  • Release : 2005-11-14
  • ISBN : 9781420027402
  • Language : En, Es, Fr & De
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Frozen foods make up one of the biggest sectors in the food industry. Their popularity with consumers is due primarily to the variety they offer and their ability to retain a high standard of quality. Thorough and authoritative, the Handbook of Frozen Food Processing and Packaging provides the latest information on the art and science of cor