Food Technology First
Author: Geraldine Blake
Publisher:
Published: 2004
Total Pages: 298
ISBN-13: 9780733965760
DOWNLOAD EBOOKA lively full-colour text written to meet the requirements of the new (2005) NSW 7-10 Food Technology syllabus
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Author: Geraldine Blake
Publisher:
Published: 2004
Total Pages: 298
ISBN-13: 9780733965760
DOWNLOAD EBOOKA lively full-colour text written to meet the requirements of the new (2005) NSW 7-10 Food Technology syllabus
Author:
Publisher:
Published: 2004
Total Pages: 298
ISBN-13: 9780733958199
DOWNLOAD EBOOK".. Written to meet all the requirements of the new (2005) New South Wales 7-10 Food Technology syllabus"--Cover, text.
Author: Geraldine Blake
Publisher:
Published: 2004
Total Pages: 298
ISBN-13: 9780123604705
DOWNLOAD EBOOK".. written to meet all the requirements of the new (2005) New South Wales 7-10 Food Technology syllabus"--Cover, text.
Author: P.J. Fellows
Publisher: Elsevier
Published: 2009-06-22
Total Pages: 932
ISBN-13: 1845696344
DOWNLOAD EBOOKThe first edition of Food processing technology was quickly adopted as the standard text by many food science and technology courses. This completely revised and updated third edition consolidates the position of this textbook as the best single-volume introduction to food manufacturing technologies available. This edition has been updated and extended to include the many developments that have taken place since the second edition was published. In particular, advances in microprocessor control of equipment, ‘minimal’ processing technologies, functional foods, developments in ‘active’ or ‘intelligent’ packaging, and storage and distribution logistics are described. Technologies that relate to cost savings, environmental improvement or enhanced product quality are highlighted. Additionally, sections in each chapter on the impact of processing on food-borne micro-organisms are included for the first time. Introduces a range of processing techniques that are used in food manufacturing Explains the key principles of each process, including the equipment used and the effects of processing on micro-organisms that contaminate foods Describes post-processing operations, including packaging and distribution logistics
Author: Murlidhar Meghwal
Publisher: CRC Press
Published: 2017-08-22
Total Pages: 413
ISBN-13: 1771885106
DOWNLOAD EBOOKIn this era of climate change and food/water/natural resource crises, it is important that current advancements in technology are made taking into consideration the impact on humanity and the environment. This new volume, Food Technology: Applied Research and Production Techniques, in the Innovations in Agricultural and Biological Engineering book series, looks at recent developments and innovations in food technology and sustainable technologies. Advanced topics in the volume include food processing, preservation, nutritional analysis, quality control and maintenance as well as good manufacturing practices in the food industries. The chapters are highly focused reports to help direct the development of current food- and agriculture-based knowledge into promising technologies. Features: provides information on relevant technology makes suggestions for equipment and devices looks at standardization in food technology explores new and innovative packaging technology studies antimicrobial activities in food considers active constituents of foods and provides information about isolation, validation and characterization of major bioactive constituents discusses the effect of laws and regulatory guidelines on infrastructure to transform technology into highly value-added products Food Technology: Applied Research and Production Techniques will be a very useful reference book for food technologists, practicing food engineers, researchers, professors, students of these fields and professionals working in food technology, food science, food processing, and nutrition.
Author: C.P. Mallett
Publisher: Springer Science & Business Media
Published: 1993
Total Pages: 370
ISBN-13: 9780751400724
DOWNLOAD EBOOKThis 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.
Author: Curtis
Publisher: BRILL
Published: 2021-11-15
Total Pages: 540
ISBN-13: 9004475036
DOWNLOAD EBOOKEmploying a wide variety of sources, this book discusses innovations in food processing and preservation from the Palaeolithic period through the late Roman Empire. All through the ages, there has been the need to acquire and maintain a consistent food supply leading to the invention of tools and new technologies to process certain plant and animal foods into different and more usable forms. This handbook presents the results of the most recent investigations, identifies controversies, and points to areas needing further work. It is the first book to focus specifically on ancient food technology, and to discuss the integral role it played in the political, economic, and social fabric of ancient society. Fully documented and lavishly illustrated with numerous photographs and drawings, it will appeal to students and scholars of both the arts and the sciences.
Author: Norman N Potter
Publisher: Springer
Published: 2014-01-15
Total Pages: 752
ISBN-13: 9789401572637
DOWNLOAD EBOOKAuthor: Amber Fanning
Publisher:
Published: 2005
Total Pages: 227
ISBN-13: 9780733955259
DOWNLOAD EBOOKAuthor: G.F. Stewart
Publisher: Elsevier
Published: 2012-12-02
Total Pages: 307
ISBN-13: 0323138594
DOWNLOAD EBOOKThe Second Edition of this popular textbook has benefited from several years of exposure to both teachers and students. Based on their own experiences as well as those of others, the authors have reorganized, added, and updated this work to meet the needs of the current curriculum. As with the first edition the goal is to introduce the beginning student to the field of food science and technology. Thus, the book discusses briefly the complex of basic sciences fundamental to food processing and preservation as well as the application of these sciences to the technology of providing the consumer with food products that are at once appealing to the eye, pleasing to the palate, and nutritious to the human organism. Introduction to Food Science and Technology is set in the world in which it operates; it contains discussions of historical development, the current world food situation, the safety regulations and laws that circumscribe the field, and the careers that it offers.