Edition: 1
Publication date: 2000-07-11
Dewey code: 664
List Price: $89.95
Price: $79.40
Review Food Processing Technology: Principles and Practice, Second Edition (Woodhead Publishing in Food Science and Technology) / CRC:The first edition of Food Processing Technology was quickly adopted as the standard text by many food science and technology courses. While keeping with the practice of covering the wide range of food processing techniques, this new edition has been substantially expanded to take account of the advances in technology that have taken place since the publication of the first edition. The Second Edition includes new chapters on computer control of processing, novel 'minimal' technologies, and Ohmic heating, and an extended chapter on modified atmosphere packaging. It is a comprehensive - yet basic - text that offers an overview of most unit operations, while at the same time providing details of the processing equipment, operating conditions and the effects of processing on the biochemistry of foods. The book is divided into five parts, in which unit operations are grouped according to the nature of the heat transfer that takes place. Each chapter describes the formulae required for calculation of processing parameters, sample problems, and the effects on sensory characteristics and nutritional properties of selected foods. By combining food processing theory and calculations with descriptions of commercial practice and results of scientific studies, Food Processing Technology: Principles and Practice, Second Edition helps readers make attractive saleable products and extend the shelf-life of foods.
Creator: Juming Tang
Edition: 1st
Publication date: 2002-07-15
Dewey code: 664
List Price: $46.00
Price: $46.00
Review Advances in Bioprocessing Engineering / World Scientific Publishing Company:This volume consists of peer-reviewed articles reporting on developments in several food engineering and agricultural processing laboratories at US land-granted universities. The contributors are leading experts in their respective fields. The topics covered include new food processing technologies (such as high voltage electric field processing and microwave sterilization/pasteurization), conversion of agricultural by-products into high quality refined cellulose or biodegradable plastics, and advances in machine vision inspection and sorting techniques for fruit and vegetable packaging lines. Each chapter begins with a general background review with important references, and ends with results from each research laboratory.
Publication date: 1995-09
Dewey code: 641.4
Review How to Develop a Low-Cost Family Food-Storage System / Breakout Productions:
Edition: 1
Publication date: 1994-09-27
Dewey code: 547.84
List Price: $119.95
Price: $67.91
Review Rice Biotechnology and Genetic Engineering: Biotechnology of Food Crops (Memoirs on Entomology, International) / CRC:Rice represents a unique opportunity for improvement through genetic engineering. This new book provides a detailed review of past and present developments in the genetic engineering of rice, as well as an informed examination of current genetic engineering material and methods.
Publication date: 1983-12
Dewey code: 664.02820287
List Price: $75.00
Price: $75.00
Review Methods of Analysis for the Canning Industry / Food Trade Press:
Publication date: 1887
Review Canning and preserving / Arnold and Co:
Edition: 1st
Publication date: 2002-01-15
Dewey code: 610.28
List Price: $89.95
Price: $72.99
Review Biological and Bioenvironmental Heat and Mass Transfer (Food Science and Technology) / CRC:Providing a solid foundation in, and systematic treatment of, heat and mass transport, Biological and Bioenvironmental Heat and Mass Transfer covers engineering principles of heat and mass transfer. The author discusses biological content, context, and parameter regimes and supplies practical applications for biological and biomedical engineering, industrial food processing, environmental control, and waste management. The book contains end-of-chapter problems, sections highlighting key concepts and important terminology, cross-references for easy access to key concepts and formulas, detailed examples of transport phenomena, and descriptions of physical processes. It covers mechanisms of diffusion, capillarity, convection, and dispersion.
Publication date: 1920
Review The book for all households; or, The art of preserving animal and vegetable substances for many years,:
Publication date: 1993-07-01
Dewey code: 664
List Price: $109.95
Price: $71.22
Review Dictionary of Food Microbiology / CRC Press:Food microbiology plays an increasingly important role in food R & D, processing, sanitation, QC, biotechnology and nutrition. This professional reference book provides complete, expert definitions of more than 1,500 terms in the current vocabulary of food microbiology. The text also includes short articles on many of the important items defined, such as ingredients, microorganisms, foods, processes and equipment. 45 tables provide additional reference data in convenient form. 23 figures include schematics of processes and line drawings of microorganisms. In short, this is a mini-encyclopedia of food microbiology.
Authors
- Ahmed Yousef
- Carolyn Carlstrom
- Ahmed E. Yousef
Publication date: 2002-06-15
Dewey code: 664.001579
List Price: $93.50
Price: $57.59
Review Food Microbiology: A Laboratory Manual / Wiley-Interscience:Yousef and Carlstrom’s Food Microbiology: A Laboratory Manual serves as a general laboratory manual for undergraduate and graduate students in food microbiology, as well as a training manual in analytical food microbiology. Focusing on basic skill-building throughout, the Manual provides a review of basic microbiological techniques–media preparation, aseptic techniques, dilution, plating, etc. –followed by analytical methods and advanced tests for food-bourne pathogens. The Manual includes a total of fourteen complete experiments. The first of the Manual’s four sections reviews basic microbiology techniques; the second contains exercises to evaluate the microbiota of various foods and enumerate indicator microorganisms. Both of the first two sections emphasize conventional cultural techniques. The third section focuses on procedures for detecting pathogens in food, offering students the opportunity to practice cultural, biochemical, immunoassay, and genetic methods. The final section discusses beneficial microorganisms and their role in food fermentations, concentrating on lactic acid bacteria and their bacteriocins. This comprehensive text also: - Focuses on detection and analysis of food-bourne pathogenic microorganisms like Escherichia coli 0157:H7, Listeria monocytogenes, and Salmonella - Includes color photographs on a companion Web site in order to show students what their own petri plates or microscope slides should look like: http://class. fst. [+]ohio-state. edu/fst636/fst636. htm - Explains techniques in an accessible manner, using flow charts and drawings - Employs a "building block" approach throughout, with each new chapter building upon skills from the previous chapter.
Edition: 1
Publication date: 2002-03-15
Dewey code: 664.028
List Price: $64.99
Price: $58.59
Review Shelf Life: Food Industry Briefing Series / Wiley-Blackwell:The crucial subject of the shelf life of food products affects the manufacture, processing, distribution, sale and consumption of all foods. It is a hot topic that is on the mind of every 21st Century consumer and cannot be ignored. Following the clear and concise style of the Blackwell Food Industry Briefing Series, Shelf Life allows the reader to dip in and discover or re-discover how to manage shelf life of foods looking at definitions, regulations, responsibilities, and the important task of determining the shelf life of food products. Separated into three sections, Shelf Life offers guidance on and answers to questions every person involved with food products should ask. It considers the mechanisms of food deterioration and the factors that can influence shelf life of foods and offers examples of how to determine the length of shelf life for different products. Dominic Man writes as a recognised expert with proven experience in this field, and enables any reader to tackle day to day problems related to shelf life of foods. Discussing the close relationship between food safety and shelf life this book is an essential resource for all food industry professionals and scholars who need to gain an overview of this extremely important subject. The book will appeal to senior students of food science and technology and related disciplines, and to practising food professionals such as product developers and quality assurance technologists. Concise, easy-to-use, quick reference book. Enable user to gain a quick working knowledge of Shelf Life. [+]Written by an expert in the field with proven experience. Part of the exciting new series 'Food Industry Briefing'.
Authors
- Kim Man-Jo
- Lee Kyou-Tae
- Lee O-Young
Dewey code: 641.616
List Price: $29.95
Price: $69.00
Review The Kimchee Cookbook: Fiery Flavors and Cultural History of Korea's National Dish / Periplus Editions:Kim chee is Korea's favourite food, a condiment of pickled, seasoned vegetables that expresses the very essence of Korean cosmology with its basic code of five colours and flavours symbolizing universal actions, directions, and seasonal changes. Rooted in the theories of Yin and Yang, kim chee is known as an appetite stimulant, for its high vitamin C content, and its beneficial lactic acid micro-organisms. This book includes 90 recipes ranging from traditional whole cabbage kim chee to gourmet stuffed crab shell kim chee. It also places kim chee in its historical, cultural and scientific contexts. Illustrated in colour, this is a fascinating look into Korean cuisine and culture.
Publication date: 2004-06
Price: $118.25
Review Food Preservation: An Introduction / Campden & Chorleywood Food Research Association:
Authors
- R.P. Srivastava
- Sanjeev Kumar
Price: $62.24
Review Fruit and Vegetable Preservation: Principles and Practices / Motilal Banarsidass,:A comprehensive book useful for the teachers and students of horticulture, food technology and home sciences. It deals with the products prepared from various and vegetables on scientific lines as well as on home scale. The book gives theoretical information to understand the principles of methodology,.
Creator: R. A. Molins
Edition: 1
Publication date: 2001-05-24
Dewey code: 664.0288
List Price: $170.00
Price: $131.34
Review Food Irradiation: Principles and Applications / Wiley-Interscience:In 1997 the FDA approved the use of low-dose ionizing radiation to eliminate pathogens in red meat. This food processing technology can improve the safety of food and extend the shelf life of certain foods by eliminating pathogenic bacteria, parasites, and other microorganisms that cause food-borne disease. Currently, forty-two countries practice some form of food irradiation. Food Irradiation: Principles and Applications provides a comprehensive, up-to-date account of food irradiation principles, effects, applications, and limitations, including global regulatory issues and the economics of food irradiation. Written by an international panel of scientists, this book focuses on science and technology and offers thorough coverage of the current use of food irradiation around the world. The contributors in this book present irradiation as a truly critical control point for raw, solid foods of animal origin. Food Irradiation: Principles and Applications discusses such topics as: -Radiation inactivation of microorganisms -Disinfestation of stored grains, pulses, dried fruits, and nuts -Irradiation as a quarantine treatment -Irradiation of meat and poultry, fish and shellfish, fruits and vegetables, and tuber and bulb crops -Radiation decontamination of spices, herbs, condiments, and other dried food ingredients -Process control and dosimetry in food irradiation Food professionals in both academia and industry, as well as food safety experts, food scientists, research scientists, and food processing managers, will find Food Irradiation: Principles and Applications a reliable and valuable reference.
Edition: 1
Publication date: 2001-02-15
Dewey code: 579
List Price: $105.99
Price: $81.86
Review The Microbiology of Safe Food / Wiley-Blackwell:The book will provide an overview of the important issues in food safety, which shows no sign of diminishing as a topic of huge concern from industry to consumer. The book does not set out to compete with large standard food microbiology titles that are well established, but will be a companion text with less scientific background detail and more information for those actually going into jobs where a practical knowledge of food safety issues is necessary. The companion website for this book can be found at: http://www. foodmicrobe. com/info. htmPractically orientedAuthor has wide experience of teaching cutting edge food safety informationTopic of great and growing concernSuccinct, core, vital information for food industry personnel.
Authors
- Enrique Ortega-Rodriguez
- Gustavo V. Barbosa-Cánovas
- Pedro Fito
Publication date: 1995-12-31
Dewey code: 664
List Price: $159.00
Price: $46.73
Review Food Engineering 2000 (Food Engineering Series) / Springer:This book is based on the papers presented at the first Ibero-American Conference on Food Engineering, held in São Paulo, Brazil in November 1995. Chapters focus on four major areas of current research in food engineering: new technologies, food packaging, physical properties of food, and education in food engineering. An outstanding international group of food engineers have contributed chapters on topics such as: minimally processed foods, structured foods, new developments in food packaging, and food engineering curricula food packaging, and food engineering curricula for the 21st Century.
Edition: Enlarged 3rd
Publication date: 1949
Review Canning practice and control / Chapman & Hall:
Authors
- Richard W. Hartel
- Dennis R. Heldman
Publication date: 1995-12-01
Dewey code: 664
List Price: $69.95
Price: $55.96
Review Principles of Food Processing / Springer:This book focuses on the most common unit operations utilized in modern food processing operations. It contains both descriptive and quantitative analysis of the typical food processes found in modern food processing plants. The descriptive information provides students with background on the process and the impact of the process on food product quality. The quantitative description assists the student in understanding the ability of the process to achieve the desired result and the consequences of improper operation of the process. Examples utilizing different food commodities are incorporated to ensure that the student gains an appreciation of the relationship between commodities and processes.
Authors
- Marion Bennion
- Barbara Scheule
Publication date: 2003-07-27
Dewey code: 641.3
List Price: $120.00
Price: $87.49
Review Introductory Foods (12th Edition) / Prentice Hall:A leading seller for many years, this book has helped prepare thousands of readers for careers as food scientists, foodservice managers, dieticians, and extension agents. Written for the beginner, it provides clear, straightforward explanations of all of the basic principles of food preparation. It treats the chemistry involved in a way that is non-threatening and does not interfere with the flow of the book. The first part covers basic principles, preparing the way for discussions in subsequent chapters. The new edition encompasses the latest information on technological advances in food preparation and processing. It also deals with the effect of shifting demographics on food trends, and the increasing body of knowledge available to the general populace about nutrition. The volume addresses food choices and sensory characteristics, food economics and convenience, food safety, food regulations and standards, principles of cookery, fats, frying and emulsions, sweeteners, crystallization, starch, and cereal grain, bakery products, produce, dairy products and eggs, meat, poultry and seafood, beverages and food preservation. For Dietitians and those in family and consumer sciences.
| Models & Brands:
Food Processing Technology: Principles and Practice, Second Edition (Woodhead Publishing in Food Science and Technology), Advances in Bioprocessing Engineering, How to Develop a Low-Cost Family Food-Storage System, Rice Biotechnology and Genetic Engineering: Biotechnology of Food Crops (Memoirs on Entomology, International), Methods of Analysis for the Canning Industry, Canning and preserving, Biological and Bioenvironmental Heat and Mass Transfer (Food Science and Technology), The book for all households; or, The art of preserving animal and vegetable substances for many years,, Dictionary of Food Microbiology, Food Microbiology: A Laboratory Manual, Shelf Life: Food Industry Briefing Series, The Kimchee Cookbook: Fiery Flavors and Cultural History of Korea's National Dish, Food Preservation: An Introduction, Fruit and Vegetable Preservation: Principles and Practices, Food Irradiation: Principles and Applications, The Microbiology of Safe Food, Food Engineering 2000 (Food Engineering Series), Canning practice and control, Principles of Food Processing, Introductory Foods (12th Edition)Top headlines: Video: Congress drives hard bargain for Big Three: Nov. 20: Congress gave the big three automakers a December deadline to deliver a plan proving their viability before any bailout is considered. 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But Dayn Perry offers this warning: Most of these guys aren't worth it. ›17:05 Cool Cars We Miss: Gone but not forgotten—a shortlist of cars we loved and still miss. ›07:00 18 Oct, Thu Google empowers users to edit search results: If Google delivers useless search results, just erase them and you won't see them again. ›00:39 Autumn babies face greater risk of asthma: Babies born four months before the peak cold and flu season have a 30 percent higher risk of developing asthma, U.S. researchers said on Friday, suggesting that these common infections may trigger asthma. ›14:27 Bush signs bill providing extra jobless benefits: President George W. Bush on Friday ensured that millions of laid-off workers will keep getting their unemployment checks as the year-end holidays approach. ›16:48 TV listings: Ex-child soldiers launch aid group: Three former child soldiers from Africa announced the launch of a new U.N.-backed advocacy group Thursday to help other kids escape and heal from war. ›11:33 Are you smart? Take our weekly news quiz: How much do you remember about the week in news? Take msnbc.com's weekly quiz and find out what you can recall. ›19:43 20 Mar, Thu Mukasey feeling better, checks out of hospital: The attorney general was given a "clean bill of health" and went back to work Friday after his harrowing collapse at a late-night dinner speech. ›18:03 First Read: Obama considering Mabus for cabinet: Former Mississippi Gov. Ray Mabus is being considered for multiple positions in the Obama administration, including secretary of education, energy and ambassador to the United Nations. ›17:55 Astronauts finish up spacewalk No. 2: Spacewalking astronauts performed more repair work on a jammed joint at the international space station on Thursday, keeping a tight grip on all their tools so nothing would get away this time. ›00:00 Shuttle gives space station a boost: Space shuttle Endeavour provided an orbital lift to the attached international space station on Friday as the astronauts encountered more problems with a new water recycling system. ›17:58 5 keys: ›16:27 Top 5 best sleeper games of 2008: These are the best Cinderella games of 2008. If it's the new and innovative you seek, don't overlook these hidden gems. ›01:09 Blast kills 8 mourners at Pakistani funeral: A blast killed at least six mourners Friday at the funeral of a Shiite cleric in northwest Pakistan who was gunned down hours earlier, police said. ›13:47 |
