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Author: Innocenzo Muzzalupo Publisher: BoD – Books on Demand ISBN: 9535109111 Category : Business & Economics Languages : en Pages : 762
Book Description
Due to the increase in world population (more than seven billion inhabitants) the global food industry has the largest number of demanding and knowledgeable consumers. This population requires food products that fulfill the high quality standards established by the food industry organizations. Food shortages threaten human health, and also the disastrous extreme climatic events make food shortages even worse. This collection of articles is a timely contribution to issues relating to the food industry. The objective of this book is to provide knowledge appropriate for students, university researchers, and in general, for anyone wishing to obtain knowledge of food processing and to improve the food product quality.
Author: Innocenzo Muzzalupo Publisher: BoD – Books on Demand ISBN: 9535109111 Category : Business & Economics Languages : en Pages : 762
Book Description
Due to the increase in world population (more than seven billion inhabitants) the global food industry has the largest number of demanding and knowledgeable consumers. This population requires food products that fulfill the high quality standards established by the food industry organizations. Food shortages threaten human health, and also the disastrous extreme climatic events make food shortages even worse. This collection of articles is a timely contribution to issues relating to the food industry. The objective of this book is to provide knowledge appropriate for students, university researchers, and in general, for anyone wishing to obtain knowledge of food processing and to improve the food product quality.
Author: Woot-tsuen Wu Leung Publisher: ISBN: Category : Food Languages : en Pages : 176
Book Description
Abstract: Data on 719 commonly used local and imported foods in Latin America were collected and standardized for use by nutrition workers in evaluating dietary habits, promoting consumption of indigenous foods, and facilitating agricultural planning. Printed in English, the tables provide access by scientific and popular Spanish and English names. Food composition is provided for energy, moisture, protein, fat, carbohydrate, fiber, ash, 3 minerals and 5 vitamins. Conversion lists provide local weight units of 19 countries, and metric and avoirdupois equivalents. (cj).
Author: Theodoros Varzakas Publisher: CRC Press ISBN: 1482261693 Category : Technology & Engineering Languages : en Pages : 612
Book Description
Food Engineering Handbook: Food Engineering Fundamentals provides a stimulating and up-to-date review of food engineering phenomena. Combining theory with a practical, hands-on approach, this book covers the key aspects of food engineering, from mass and heat transfer to steam and boilers, heat exchangers, diffusion, and absorption. A complement to Food Engineering Handbook: Food Process Engineering, this text: Explains the interactions between different food constituents that might lead to changes in food properties Describes the characterization of the heating behavior of foods, their heat transfer, heat exchangers, and the equipment used in each food engineering method Discusses rheology, fluid flow, evaporation, and distillation and includes illustrative case studies of food behaviors Presenting cutting-edge information, Food Engineering Handbook: Food Engineering Fundamentals is an essential reference on the fundamental concepts associated with food engineering today.
Author: University of Puerto Rico (Río Piedras Campus). College of Agriculture and Mechanic Arts. Research Department Publisher: ISBN: Category : Agriculture Languages : en Pages : 774
Author: Jorge E. Lozano Publisher: CRC Press ISBN: 1482279088 Category : Technology & Engineering Languages : en Pages : 372
Book Description
Trends in Food Engineering presents a wide vision of food engineering, with an emphasis on topics vital to the food industry today. The first section deals with physical and sensory properties of food. The emphasis in these chapters is on structure-function relationships, food rheology, and the correlations between physicochemical and sensory data.
Author: Z. Sobecka Publisher: Elsevier ISBN: 1483284433 Category : Science Languages : en Pages : 1334
Book Description
Dictionary of Chemistry and Chemical Technology presents approximately 12,000 terminologies wherein these terms and their corresponding equivalents have been checked in literature in each of the six languages, including English, Spanish, German, French, Polish, and Russian. Each separately numbered English term in this book refers to a distinct concept as determined from the existing literature of the subject. The entries in this book are arranged in alphabetical order of the English terms and are numbered consecutively. This book provides as well an index of English synonyms for chemical compounds, to which the reader should refer in case a wanted term cannot be found in the main text. This book is a valuable resource for chemists. Readers of foreign literature seeking the exact corresponding equivalent of a scientific expression will also find this book extremely useful.
Author: Nirmal Sinha Publisher: John Wiley & Sons ISBN: 0470113545 Category : Technology & Engineering Languages : en Pages : 850
Book Description
The Handbook of Food Products Manufacturing is a definitive master reference, providing an overview of food manufacturing in general, and then covering the processing and manufacturing of more than 100 of the most common food products. With editors and contributors from 24 countries in North America, Europe, and Asia, this guide provides international expertise and a truly global perspective on food manufacturing.
Author: Sergio Tonetto de Freitas Publisher: CRC Press ISBN: 1351973177 Category : Technology & Engineering Languages : en Pages : 824
Book Description
This book, chock full of color illustrations, addresses the main postharvest physiological disorders studied in fruits and vegetables. For a wide variety of fruits and vegetables, Postharvest Physiological Disorders in Fruits and Vegetables describes visual symptoms, triggering and inhibiting mechanisms, and approaches to predict and control these disorders after harvest. Color photographs illustrate the disorders, important factors, physiology, and management. The book includes a detailed description of the visual symptoms, triggering and inhibiting mechanisms, and possible approaches to predict and control physiological disorders. The mechanisms triggering and inhibiting the disorders are discussed in detail in each chapter, based on recent studies, which can help readers better understand the factors regulating each disorder. The description of possible approaches to predict and control each disorder can help growers, shippers, wholesalers, and retailers to determine the best management practices to reduce disorder incidence and crop losses. Features: Presents visual symptoms of postharvest physiological disorders that will help readers to precisely identify the disorders in fruits and vegetables Details mechanisms triggering and inhibiting the postharvest disorders Explains possible approaches to predict and control these disorders Suggests the best postharvest management approaches for each crop Although there are many scientific publications on postharvest physiological disorders, there are no recent reviews or books putting together the most recent information about the mechanisms regulating, as well as about the possible approaches to predict and control these disorders.
Author: Innocenzo Muzzalupo
Author: Innocenzo Muzzalupo
Author: Woot-tsuen Wu Leung
Author: Theodoros Varzakas
Author: 
Author: 
Author: University of Puerto Rico (Río Piedras Campus). College of Agriculture and Mechanic Arts. Research Department
Author: Jorge E. Lozano
Author: Z. Sobecka
Author: Nirmal Sinha
Author: Sergio Tonetto de Freitas