Author: National Research Council (U.S.). Committee on Survey of Food and Nutrition ResearchPublisher:
ISBN:
Category : Food
Languages : en
Pages : 352
Book Description
Survey of Food and Nutrition Research in the United States, 1948-1949
Author: National Research Council (U.S.). Committee on Survey of Food and Nutrition ResearchPublisher:
ISBN:
Category : Food
Languages : en
Pages : 352
Book Description
Survey of Food and Nutrition Research in the United States
Author: National Research Council (U.S.). Committee on Survey of Food and Nutrition ResearchPublisher:
ISBN:
Category : Food
Languages : en
Pages : 746
Book Description
A Compilation or Research Pertaining to Foods and Nutrition in Academic, Gevernmental and Industrial Laboratories.
Dairy Processing and Quality Assurance
Author: Ramesh C. ChandanPublisher: John Wiley & Sons
ISBN: 1118810295
Category : Technology & Engineering
Languages : en
Pages : 696
Book Description
Dairy Processing and Quality Assurance, Second Edition describes the processing and manufacturing stages of market milk and major dairy products, from the receipt of raw materials to the packaging of the products, including the quality assurance aspects. The book begins with an overview of the dairy industry, dairy production and consumption trends. Next are discussions related to chemical, physical and functional properties of milk; microbiological considerations involved in milk processing; regulatory compliance; transportation to processing plants; and the ingredients used in manufacture of dairy products. The main section of the book is dedicated to processing and production of fluid milk products; cultured milk including yogurt; butter and spreads; cheese; evaporated and condensed milk; dry milks; whey and whey products; ice cream and frozen desserts; chilled dairy desserts; nutrition and health; sensory evaluation; new product development strategies; packaging systems; non-thermal preservation technologies; safety and quality management systems; and dairy laboratory analytical techniques. This fully revised and updated edition highlights the developments which have taken place in the dairy industry since 2008. The book notably includes: New regulatory developments The latest market trends New processing developments, particularly with regard to yogurt and cheese products Functional aspects of probiotics, prebiotics and synbiotics A new chapter on the sensory evaluation of dairy products Intended for professionals in the dairy industry, Dairy Processing and Quality Assurance, Second Edition, will also appeal to researchers, educators and students of dairy science for its contemporary information and experience-based applications.
Evaporation Technology in Food Processing
Author: Seid Mahdi JafariPublisher: Elsevier
ISBN: 0128187654
Category : Technology & Engineering
Languages : en
Pages : 401
Book Description
Evaporation Technology in Food Processing, Volume Nine in the Unit Operations and Processing Equipment in the Food Industry series, explains the processing operations and equipment necessary for recent invented non-thermal processing of different food products, including ozonation, plasma processing, pulsed electric fields, high pressure processing, irradiation and high frequency processing. These processes and unit operations are very important in terms of achieving favorable sensory properties and energy usage. Written by experts in the field of food engineering, this book targets Industrial Engineers working in the field of food processing and within food factories. Divided in four sections, "Evaporation basics," "Different types of evaporators, "Application of evaporators in the food industry and "Design, control and efficiency of evaporators, all chapters emphasize basic texts relating to experimental, theoretical, computational, and/or applications of food engineering principles and the relevant processing equipment to evaporation unit operations. - Thoroughly explores the processing operations and equipment necessary for the evaporation of different food products applying steam - Brings new opportunities in food processing through innovative evaporation processes - Covers the design, control and efficiency of evaporators
The Journal of Industrial and Engineering Chemistry
Author: Publisher:
ISBN:
Category : Chemistry, Technical
Languages : en
Pages : 1330
Book Description
Dairy Processing and Quality Assurance
Author: Ramesh C. ChandanPublisher: John Wiley & Sons
ISBN: 1118810309
Category : Technology & Engineering
Languages : en
Pages : 696
Book Description
Dairy Processing and Quality Assurance, Second Edition describes the processing and manufacturing stages of market milk and major dairy products, from the receipt of raw materials to the packaging of the products, including the quality assurance aspects. The book begins with an overview of the dairy industry, dairy production and consumption trends. Next are discussions related to chemical, physical and functional properties of milk; microbiological considerations involved in milk processing; regulatory compliance; transportation to processing plants; and the ingredients used in manufacture of dairy products. The main section of the book is dedicated to processing and production of fluid milk products; cultured milk including yogurt; butter and spreads; cheese; evaporated and condensed milk; dry milks; whey and whey products; ice cream and frozen desserts; chilled dairy desserts; nutrition and health; sensory evaluation; new product development strategies; packaging systems; non-thermal preservation technologies; safety and quality management systems; and dairy laboratory analytical techniques. This fully revised and updated edition highlights the developments which have taken place in the dairy industry since 2008. The book notably includes: New regulatory developments The latest market trends New processing developments, particularly with regard to yogurt and cheese products Functional aspects of probiotics, prebiotics and synbiotics A new chapter on the sensory evaluation of dairy products Intended for professionals in the dairy industry, Dairy Processing and Quality Assurance, Second Edition, will also appeal to researchers, educators and students of dairy science for its contemporary information and experience-based applications.
Commercial Fisheries Abstracts
Author: Journal of Dairy Science
Author: Agrindex
Author: Chemical and Functional Properties of Food Components, Second Edition
Author: Zdzislaw E. SikorskiPublisher: CRC Press
ISBN: 9781587161490
Category : Technology & Engineering
Languages : en
Pages : 388
Book Description
An advanced text/reference, this book provides an overview of the composition, structure, and functionality of key food components and their effects on food product quality. It emphasizes the mechanisms of reactions of components in food systems during storage and processing and their effects on the quality attributes of food products, including nutrition and sensory attributes. International experts provide concise presentations of the current state of knowledge on the content, structure, chemical reactivity, and functional properties of food components. This second edition includes two new chapters covering chemical composition and structure in foods and probiotics in foods.