Author: Publisher:
ISBN:
Category :
Languages : en
Pages : 3
Book Description
Test for Adequacy of Blanching in Frozen Vegetables
Author: A Test for Adequacy of Blanching in Frozen Vegetables
Author: United States. Bureau of Agricultural and Industrial ChemistryPublisher:
ISBN:
Category : Frozen vegetables industry
Languages : en
Pages : 3
Book Description
Information Sheet on a Test for Adequacy of Blanching in Frozen Vegetables
Author: Processing Vegetables
Author: Durward S. SmithPublisher: Taylor & Francis
ISBN: 135142128X
Category : Technology & Engineering
Languages : en
Pages : 445
Book Description
The variety, distribution range and quality of processed vegetables have grown rapidly in recent years, due in large part to advances in vegetable processing technology. This 448-page book provides a detailed, expert guide to current methods of vegetable processing. The authoritative presentations were prepared by a team of leading international food specialists. The text is organized for easy reference and supplemented with hundreds of photographs and diagrams illustrating procedures and equipment. Hundreds of tables provide useful reference data in convenient form. Each chapter includes a section of extensive references for additional research on each subject.
Advances in Food Research
Author: Publisher: Academic Press
ISBN: 0080567533
Category : Technology & Engineering
Languages : en
Pages : 451
Book Description
Advances in Food Research
Frozen Food Technology
Author: C.P. MallettPublisher: Springer Science & Business Media
ISBN: 9780751400724
Category : Technology & Engineering
Languages : en
Pages : 370
Book Description
This book on frozen food, as its title suggests, is written for the food technologist and food scientist in the frozen food industry, which includes both food and equipmentmanufacturers. The information will also be useful for otherdisciplines within the food industry as awhole, and for studentsoffood technology. The book, the aimofwhich is to provide an up-to-date reviewofthe technologyofthe frozen food industry, has been divided into two parts, dealing with generic industry issues and specific product areas, respectively. The first section opens with a chapter on the physics and chemistryoffreezing, including a review ofglassy states. The practical realisationoffreezing is covered in the next chapter, which also covers frozen distribution and storage. Chapter 3 deals with packaging and packaging machinery, a sector where there has recently of product safety is been considerable technological progress. The key area discussed in detail in chapter 4, and includes microbiology and hygienic factory design, as well as consumer reheating, particularly microwave reheating. Health and dietary considerations have become much more important to consumers, and chapter 5 reviews the current nutritional status of frozen foods and their role in a modem diet. The driving force for scientific and technological change in frozen foods is the massive market for its products and the consequent competitive pressures, and the first part ofthe book concludes with a chapter on development ofnew frozen products, and how to apply the technical knowledge, both generic and product specific, to innovate in a consumer-driven market.
Fundamentals of Food Freezing
Author: Norman W. DesrosierPublisher: Springer Science & Business Media
ISBN: 9401177260
Category : Science
Languages : en
Pages : 640
Book Description
The remarkable growth of food technology in industry has been matched by an equal development of related educational programs in food science in colleges and universities in many countries. A vast and growing body of reference books is now available to profes sionals in the field. They have at their fingertips the current state of the art and knowledge in the various areas of specialization embraced by the food industry. For example, excellent reference books are available in the general area of food freezing. The Freezing Preservation of Foods by Tressler et al. is a four volume reference work which covers the subject in detail. Fundamentals of Food Freezing is a book written as a textbook. It repre sents the accumulated art and knowledge in the field of food freezing and draws upon the four volumes of The Freezing Preservation of Foods and the current literature in reference. This new textbook is designed as a unit of instruction in food freezing. As such, it is presented in 16 chapters. The total effect we have attempted to develop is a rounded overall presentation for the student. It is a pleasure to acknowledge the contributions of our many col laborators in preparing this text. These collaborators are identified in the list of contributors; to each, we are most deeply obliged. However, the undersigned are responsible for errors of omission or commission.
AIC.
Author: Handbook of Indices of Food Quality and Authenticity
Author: R S SinghalPublisher: Woodhead Publishing
ISBN: 9781855732995
Category : Business & Economics
Languages : en
Pages : 566
Book Description
The area of food adulteration is one of increasing concern for all those in the food industry. This book compares and evaluates indices currently used to assess food authenticity.
Relationship of Internal Temperature Reached and Maintained by Vegetables During Blanching to Quality Retention During Frozen Storage
Author: Jean I. CarstensenPublisher:
ISBN:
Category : Frozen vegetables
Languages : en
Pages : 164
Book Description