Low Temperature Biology of Foodstuffs PDF Download
Are you looking for read ebook online? Search for your book and save it on your Kindle device, PC, phones or tablets. Download Low Temperature Biology of Foodstuffs PDF full book. Access full book title Low Temperature Biology of Foodstuffs by John Hawthorn. Download full books in PDF and EPUB format.
Author: John Hawthorn Publisher: Elsevier ISBN: 1483154629 Category : Technology & Engineering Languages : en Pages : 475
Book Description
Low Temperature Biology of Foodstuffs describes the concept of low temperature biology and its application in the food industry. This book is divided into 23 chapters and begins with descriptions of several low temperature processes, such as nucleation, ice crystal growth, and freezing. The succeeding chapters deal with the protective mechanisms in frost-hardy plants, the physico-chemical changes in foods during freezing and storage, and the influence of cold storage, freezing, and thawing microbial and population of several foodstuffs. These topics are followed by discussions of the principles of freezing and low-temperature storage of fruit and vegetables. Other chapters explore the process of gelation, the freezing and frozen storage of fish muscle and meat. The final chapters look into the subjective evaluations of frozen food quality, including their physico-chemical properties. This book will prove useful to food scientists and manufacturers.
Author: John Hawthorn Publisher: Elsevier ISBN: 1483154629 Category : Technology & Engineering Languages : en Pages : 475
Book Description
Low Temperature Biology of Foodstuffs describes the concept of low temperature biology and its application in the food industry. This book is divided into 23 chapters and begins with descriptions of several low temperature processes, such as nucleation, ice crystal growth, and freezing. The succeeding chapters deal with the protective mechanisms in frost-hardy plants, the physico-chemical changes in foods during freezing and storage, and the influence of cold storage, freezing, and thawing microbial and population of several foodstuffs. These topics are followed by discussions of the principles of freezing and low-temperature storage of fruit and vegetables. Other chapters explore the process of gelation, the freezing and frozen storage of fish muscle and meat. The final chapters look into the subjective evaluations of frozen food quality, including their physico-chemical properties. This book will prove useful to food scientists and manufacturers.
Author: Sadik Kakaç Publisher: Springer Science & Business Media ISBN: 9401000999 Category : Science Languages : en Pages : 489
Book Description
Refrigeration plays a prominent role in our everyday lives, and cryogenics plays a major role in medical science, space technology and the cooling of low-temperature electronics. This volume contains chapters on basic refrigeration systems, non-compression refrigeration and cooling, and topics related to global environmental issues, alternative refrigerants, optimum refrigerant selection, cost-quality optimization of refrigerants, advanced thermodynamics of reverse-cycle machines, applications in medicine, cryogenics, heat pipes, gas-solid absorption refrigeration, multisalt resorption heat pumps, cryocoolers, thermoacoustic refrigeration, cryogenic heat transfer and enhancement and other topics covering theory, design, and applications, such as pulse tube refrigeration, which is the most efficient of all cryocoolers and can be used in space missions.
Author: T. Faruk Bozoğlu Publisher: IOS Press ISBN: 9781586031855 Category : Business & Economics Languages : en Pages : 258
Book Description
The proceedings of a NATO Advanced Study Institute held in Kemer, Turkey in September 2000. The 13 contributions emphasize recent research and developments on non thermal technologies, use of bacteriocins, rapid methods for detection of microorganisms, smart packaging, protein structuring, use of biosensors and new extrusion processes for preservation, processing, modification, and control of food quality. Topics include a review of improved and nontraditional methods for detecting microorganisms, including automated conventional techniques, optical counting methods, and biochemical, electrometric, immunological, and molecular techniques; the use of genetically engineered Lactococcus lactis to treat inflammatory bowel disease; and Pulsed Electric Field (PEF) processing as an energy-efficient means of inactivating microorganisms. c. Book News Inc.
Author: Gustavo V. Barbosa-Cánovas Publisher: John Wiley & Sons ISBN: 1118823389 Category : Technology & Engineering Languages : en Pages : 636
Book Description
This second edition of Water Activity in Foods furnishes those working within food manufacturing, quality control, and safety with a newly revised guide to water activity and its role in the preservation and processing of food items. With clear, instructional prose and illustrations, the book’s international team of contributors break down the essential principles of water activity and water–food interactions, delineating water’s crucial impact upon attributes such as flavor, appearance, texture, and shelf life. The updated and expanded second edition continues to offer an authoritative overview of the subject, while also broadening its scope to include six newly written chapters covering the latest developments in water activity research. Exploring topics ranging from deliquescence to crispness, these insightful new inclusions complement existing content that has been refreshed and reconfigured to support the food industry of today.
Author: John Hawthorn
Author: John Hawthorn
Author: National Library of Medicine (U.S.)
Author: National Library of Medicine (U.S.)
Author: 
Author: Sadik Kakaç
Author: T. Faruk Bozoğlu
Author: British Library. Document Supply Centre
Author: 
Author: Arthur James Wells
Author: Gustavo V. Barbosa-Cánovas