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Author: Fereidoon Shahidi Publisher: Springer Science & Business Media ISBN: 9780306480713 Category : Technology & Engineering Languages : en Pages : 368
Book Description
Quality is a composite term encompassing many characteristics of foods. These include color, aroma, texture, general nutrition, shelf-life, stability, and possible presence of undesirable constituents. Obviously deterioration of quality may lead to changes in the attributes that characterize the food in its fresh or freshly processed state. In addition, quality enhancement of products may be carried out using appropriate processing techniques. Interaction of different components present with one another could have a profound effect on sensory quality of products. Meanwhile, presence of extraneous matter such as pesticides and debris may also contribute to a compromise in the quality of foods. In addition, processing often brings about changes in many attributes of food including its nutritional value. Thus, examination of process-induced changes in food products is important. In this book, a cursory account of quality attributes of fresh and processed foods is provided. The book is of interest to food scientists, nutritionists and biochemists in academia, government and industry.
Author: Fereidoon Shahidi Publisher: Springer Science & Business Media ISBN: 9780306480713 Category : Technology & Engineering Languages : en Pages : 368
Book Description
Quality is a composite term encompassing many characteristics of foods. These include color, aroma, texture, general nutrition, shelf-life, stability, and possible presence of undesirable constituents. Obviously deterioration of quality may lead to changes in the attributes that characterize the food in its fresh or freshly processed state. In addition, quality enhancement of products may be carried out using appropriate processing techniques. Interaction of different components present with one another could have a profound effect on sensory quality of products. Meanwhile, presence of extraneous matter such as pesticides and debris may also contribute to a compromise in the quality of foods. In addition, processing often brings about changes in many attributes of food including its nutritional value. Thus, examination of process-induced changes in food products is important. In this book, a cursory account of quality attributes of fresh and processed foods is provided. The book is of interest to food scientists, nutritionists and biochemists in academia, government and industry.
Author: Jungwoo Lee Publisher: Springer ISBN: 981287612X Category : Business & Economics Languages : en Pages : 222
Book Description
This edited volume presents current perspectives on the innovative use of Information and Communication Technologies (ICT) as an integral part of the changing nature of work. The individual chapters address a number of key concepts such as telecommuting, alternative work arrangements, job crafting, gamification and new work skills, supplemented by a range of examples and supporting case studies. The Impact of ICT on Work offers a valuable resource for business practitioners and academics in the areas of information systems, as well as for human resources managers. The book will also be useful in advanced graduate classes dealing with the social and business impacts of information and communication technologies.
Author: The Incorporated Society of Valuers and Auctioneers Publisher: Springer ISBN: 1349135402 Category : Art Languages : en Pages : 724
Book Description
This is the official publication for members and member firms of the Incorporated Society of Valuers and Auctioneers (ISVA). The directory contains the names and addresses of every member, and a complete list of practising firms and commercial concerns with member firms.
Author: Fereidoon Shahidi
Author: Fereidoon Shahidi
Author: John Bannister
Author: Jungwoo Lee
Author: The Incorporated Society of Valuers and Auctioneers
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Author: Edgar Crammond
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