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Author:
Publisher: Pearson
Published: 2010
Total Pages: 0
ISBN-13: 9780321667939
DOWNLOAD EBOOKIn the Second Edition, the USDA Nutrient Database for Standard Reference will be provided as a new supplement, offering the nutritional values of over 1,500 separate foods in an easy-to-follow format.
Author: R. A. McCance
Publisher:
Published: 1978
Total Pages:
ISBN-13:
DOWNLOAD EBOOKAuthor: Robert Alexander McCance
Publisher:
Published: 1947
Total Pages: 168
ISBN-13:
DOWNLOAD EBOOKAuthor: Susan E. Gebhardt
Publisher:
Published: 1985
Total Pages: 76
ISBN-13:
DOWNLOAD EBOOKAuthor: Leonard W. Aurand
Publisher: Springer Science & Business Media
Published: 2013-11-11
Total Pages: 699
ISBN-13: 9401573980
DOWNLOAD EBOOKThere is an increasing demand for food technologists who are not only familiar with the practical aspects of food processing and mer chandising but who are also well grounded in chemistry as it relates to the food industry. Thus, in the training of food technologists there is a need for a textbook that combines both lecture material and lab oratory experiments involving the major classes of foodstuffs and food additives. To meet this need this book was written. In addition, the book is a reference text for those engaged in research and technical work in the various segments of the food industry. The chemistry of representative classes of foodstuffs is considered with respect to food composition, effects of processing on composition, food deterioration, food preservation, and food additives. Standards of identity for a number of the food products as prescribed by law are given. The food products selected from each class of foodstuffs for lab oratory experimentation are not necessarily the most important eco nomically or the most widely used. However, the experimental methods and techniques utilized are applicable to the other products of that class of foodstuff. Typical food adjuncts and additives are discussed in relation to their use in food products, together with the laws regulating their usage. Laboratory experiments are given for the qualitative identification and quantitative estimation of many of these substances.
Author: Heather Greenfield
Publisher: Food & Agriculture Org.
Published: 2003
Total Pages: 308
ISBN-13: 9789251049495
DOWNLOAD EBOOKData on the composition of foods are essential for a diversity of purposes in many fields of activity. "Food composition data" was produced as a set of guidelines to aid individuals and organizations involved in the analysis of foods, the compilation of data, data dissemination and data use. Its primary objective is to show how to obtain good-quality data that meet the requirements of the multiple users of food composition databases. These guidelines draw on experience gained in countries where food composition programmes have been active for many years. This book provides an invaluable guide for professionals in health and agriculture research, policy development, food regulation and safety, food product development, clinical practice, epidemiology and many other fields of endeavour where food composition data provide a fundamental resource.
Author: A. K. Haghi
Publisher: CRC Press
Published: 2014-05-01
Total Pages: 426
ISBN-13: 1926895851
DOWNLOAD EBOOKThis book covers methods and strategies related to food composition and analysis. Topics include antioxidant activity of maize bran arabinoxylan microspheres; active packaging based on the release of carvacrol and thymol for fresh food; enzymes for the flavor, dairy, and baking industries; membrane technology in food processing; tenderization of meat and meat products; biological properties of mushrooms; polyacrylamide-grafted gelatin; irradiation of fruits, vegetables, and spices for better preservation and quality; oilseeds as a sustainable source of oil and protein for aquaculture feed.
Author: Ernest R. Vieira
Publisher: Springer Science & Business Media
Published: 2013-04-17
Total Pages: 435
ISBN-13: 1475751125
DOWNLOAD EBOOKFollowing the success of the previous editions, this popular introductory text continues to provide thorough, up-to-date information covering a broad range of topics in food science, with emphasis on food processing and handling and the methodology of specific foods. Presenting a multitude of easy-to-understand figures, tables, illustrated concepts and methods. This text maintains the strengths of the previous edition while adding new information. The book opens with a revised chapter on what food science actually is, detailing the progression of food science from beginning to future. Succeeding chapters include the latest information on food chemistry and dietary recommendations, food borne diseases and microbial activity. A complete revision of HACCP is outlined, accompanied by numerous examples of flow charts and applications, as well as major additions on food labeling. Extensive updates have been made on processing methods and handling of foods, such as new procedures on: candy making; coffee and tea production; beer and wine production; soft drinks; ultra high temperature processing; aseptic packaging; aquaculture and surimi; and UHT and low temperature pasteurization of milk. In addition, there is a completely new section which includes safety and sanitation as well as laboratory exercises in sensory, microbiological, chemical quality test, and processing methods for a variety of the foods described in previous chapters.
Author: Ford Heritage
Publisher: Health Research Books
Published: 1996-09
Total Pages: 134
ISBN-13: 9780787304072
DOWNLOAD EBOOK1968 Food Facts and Nutrition Guide. This book consists of a series of charts and lists that give ready reference to food composition. for example, you can find foods listed in the order of their protein, unsaturated fat, sodium, acid, vitamin, mineral.
