Food Processing
Food Processing

Author: Stephanie Clark

Publisher: John Wiley & Sons

Published: 2014-04-03

Total Pages: 603

ISBN-13: 1118846281

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FOOD PROCESSING Food Processing: Principles and Applications, Second Edition is the fully revised new edition of this best-selling food technology title. Advances in food processing continue to take place as food scientists and food engineers adapt to the challenges imposed by emerging pathogens, environmental concerns, shelf life, quality and safety, as well as the dietary needs and demands of humans. In addition to covering food processing principles that have long been essential to food quality and safety, this edition of Food Processing: Principles and Applications, unlike the former edition, covers microbial/enzyme inactivation kinetics, alternative food processing technologies as well as environmental and sustainability issues currently facing the food processing industry. The book is divided into two sections, the first focusing on principles of food processing and handling, and the second on processing technologies and applications. As a hands-on guide to the essential processing principles and their applications, covering the theoretical and applied aspects of food processing in one accessible volume, this book is a valuable tool for food industry professionals across all manufacturing sectors, and serves as a relevant primary or supplemental text for students of food science.

Food Unwrapped
Food Unwrapped

Author: Daniel Tapper

Publisher: Random House

Published: 2015-01-29

Total Pages: 235

ISBN-13: 1473508428

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· Is a glass of red wine a day actually good for you? · Do free-range eggs really taste better? · How does coffee become decaffeinated? · What exactly is ‘formed’ ham? · And what on earth is processed cheese? More often than not, we work our way around the supermarket and throw items into our trolley without a second thought. But what exactly goes into the things we eat, and how do those products reach our plates? Inspired by the hit Channel 4 series, Food Unwrapped asks these questions, lifting the lid on the food industry to provide us with much needed answers. Probing and revealing, this book sets out to dispel the many myths surrounding our food and to help you make informed decisions about what you eat.

Mathematics at the Meridian
Mathematics at the Meridian

Author: Raymond Flood

Publisher: CRC Press

Published: 2019-11-11

Total Pages: 292

ISBN-13: 1351253883

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Greenwich has been a centre for scientific computing since the foundation of the Royal Observatory in 1675. Early Astronomers Royal gathered astronomical data with the purpose of enabling navigators to compute their longitude at sea. Nevil Maskelyne in the 18th century organised the work of computing tables for the Nautical Almanac, anticipating later methods used in safety-critical computing systems. The 19th century saw influential critiques of Charles Babbage’s mechanical calculating engines, and in the 20th century Leslie Comrie and others pioneered the automation of computation. The arrival of the Royal Naval College in 1873 and the University of Greenwich in 1999 has brought more mathematicians and different kinds of mathematics to Greenwich. In the 21st century computational mathematics has found many new applications. This book presents an account of the mathematicians who worked at Greenwich and their achievements. Features A scholarly but accessible history of mathematics at Greenwich, from the seventeenth century to the present day, with each chapter written by an expert in the field The book will appeal to astronomical and naval historians as well as historians of mathematics and scientific computing.