Handbook of Food Science, Technology, and Engineering
Author: Yiu H. Hui
Publisher: CRC Press
Published: 2006
Total Pages: 698
ISBN-13: 1574445529
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Handbook of Food Science, Technology, and Engineering - 4 Volume Set
Author: Y. H. Hui
Publisher: CRC Press
Published: 2005-12-19
Total Pages: 3632
ISBN-13: 9780849398476
DOWNLOAD EBOOKAdvances in food science, technology, and engineering are occurring at such a rapid rate that obtaining current, detailed information is challenging at best. While almost everyone engaged in these disciplines has accumulated a vast variety of data over time, an organized, comprehensive resource containing this data would be invaluable to have. The Handbook of Food Science, Technology, and Engineering, 4 Volume Set is that resource, presenting the latest information available in a thorough, straightforward format.
Handbook of Food Science, Technology, and Engineering
Author: Yiu H. Hui
Publisher: CRC Press
Published: 2006
Total Pages: 938
ISBN-13: 0849398495
DOWNLOAD EBOOKHandbook of Food Science and Technology 3
Author: Romain Jeantet
Publisher: John Wiley & Sons
Published: 2016-06-14
Total Pages: 441
ISBN-13: 1119296218
DOWNLOAD EBOOKThis third volume in the Handbook of Food Science and Technology Set explains the processing of raw materials into traditional food (bread, wine, cheese, etc.). The agri-food industry has evolved in order to meet new market expectations of its products; with the use of separation and assembly technologies, food technologists and engineers now increasingly understand and control the preparation of a large diversity of ingredients using additional properties to move from the raw materials into new food products. Taking into account the fundamental basis and technological specificities of the main food sectors, throughout the three parts of this book, the authors investigate the biological and biochemical conversions and physicochemical treatment of food from animal sources, plant sources and food ingredients.
Handbook of Food Products Manufacturing, 2 Volume Set
Author: Nirmal K. Sinha
Publisher: John Wiley and Sons
Published: 2007-04-27
Total Pages: 2317
ISBN-13: 0470049642
DOWNLOAD EBOOKThe 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.
Wiley Encyclopedia of Food Science and Technology, Volume 3
Author: Frederick J. Francis
Publisher: Wiley-Interscience
Published: 1999-11-16
Total Pages: 704
ISBN-13: 9780471192572
DOWNLOAD EBOOKAnnotation Now in a thoroughly-updated and expanded second edition, Wiley Encyclopedia of Food Science and Technology covers fundamental concepts and practical requirements in food science, as well as cutting-edge technological and industry information. The encyclopedia features A-to-Z coverage of all aspects of food science, including: the properties, analysis, and processing of foods; genetic engineering of new food products; and nutrition. In addition, nontechnical information is included, such as descriptions of selected scientific institutions, and research and development in government agencies. Like the first edition, this Second Edition will become the standard reference for food scientists, bioengineers, and biotechnologists. From reviews of the first edition: " ... fills a definite need in the food science and technology literature ... I have little doubt that this encyclopedia will become one of the classic works in this ever-growing subject."--Food and Chemistry
Handbook of Fermented Food and Beverage Technology Two Volume Set
Author: Y. H. Hui
Publisher: CRC Press
Published: 2012-05-21
Total Pages: 1636
ISBN-13: 1482260700
DOWNLOAD EBOOKFermented food can be produced with inexpensive ingredients and simple techniques and makes a significant contribution to the human diet, especially in rural households and village communities worldwide. Progress in the biological and microbiological sciences involved in the manufacture of these foods has led to commercialization and heightened int
Food Processing Handbook
Author: James G. Brennan
Publisher: John Wiley & Sons
Published: 2012-05-07
Total Pages: 829
ISBN-13: 3527634371
DOWNLOAD EBOOKThe second edition of the Food Processing Handbook presents a comprehensive review of technologies, procedures and innovations in food processing, stressing topics vital to the food industry today and pinpointing the trends in future research and development. Focusing on the technology involved, this handbook describes the principles and the equipment used as well as the changes - physical, chemical, microbiological and organoleptic - that occur during food preservation. In so doing, the text covers in detail such techniques as post-harvest handling, thermal processing, evaporation and dehydration, freezing, irradiation, high-pressure processing, emerging technologies and packaging. Separation and conversion operations widely used in the food industry are also covered as are the processes of baking, extrusion and frying. In addition, it addresses current concerns about the safety of processed foods (including HACCP systems, traceability and hygienic design of plant) and control of food processes, as well as the impact of processing on the environment, water and waste treatment, lean manufacturing and the roles of nanotechnology and fermentation in food processing. This two-volume set is a must-have for scientists and engineers involved in food manufacture, research and development in both industry and academia, as well as students of food-related topics at undergraduate and postgraduate levels. From Reviews on the First Edition: "This work should become a standard text for students of food technology, and is worthy of a place on the bookshelf of anybody involved in the production of foods." Journal of Dairy Technology, August 2008 "This work will serve well as an excellent course resource or reference as it has well-written explanations for those new to the field and detailed equations for those needing greater depth." CHOICE, September 2006
Wiley Handbook of Science and Technology for Homeland Security, 4 Volume Set
Author: John G. Voeller
Publisher: John Wiley & Sons
Published: 2010-04-12
Total Pages: 2950
ISBN-13: 0471761303
DOWNLOAD EBOOKThe Wiley Handbook of Science and Technology for Homeland Security is an essential and timely collection of resources designed to support the effective communication of homeland security research across all disciplines and institutional boundaries. Truly a unique work this 4 volume set focuses on the science behind safety, security, and recovery from both man-made and natural disasters has a broad scope and international focus. The Handbook: Educates researchers in the critical needs of the homeland security and intelligence communities and the potential contributions of their own disciplines Emphasizes the role of fundamental science in creating novel technological solutions Details the international dimensions of homeland security and counterterrorism research Provides guidance on technology diffusion from the laboratory to the field Supports cross-disciplinary dialogue in this field between operational, R&D and consumer communities
Handbook of Food Process Design, 2 Volume Set
Author: Jasim Ahmed
Publisher: John Wiley & Sons
Published: 2012-05-21
Total Pages: 1543
ISBN-13: 144433011X
DOWNLOAD EBOOKIn the 21st Century, processing food is no longer a simple or straightforward matter. Ongoing advances in manufacturing have placed new demands on the design and methodology of food processes. A highly interdisciplinary science, food process design draws upon the principles of chemical and mechanical engineering, microbiology, chemistry, nutrition and economics, and is of central importance to the food industry. Process design is the core of food engineering, and is concerned at its root with taking new concepts in food design and developing them through production and eventual consumption. Handbook of Food Process Design is a major new 2-volume work aimed at food engineers and the wider food industry. Comprising 46 original chapters written by a host of leading international food scientists, engineers, academics and systems specialists, the book has been developed to be the most comprehensive guide to food process design ever published. Starting from first principles, the book provides a complete account of food process designs, including heating and cooling, pasteurization, sterilization, refrigeration, drying, crystallization, extrusion, and separation. Mechanical operations including mixing, agitation, size reduction, extraction and leaching processes are fully documented. Novel process designs such as irradiation, high-pressure processing, ultrasound, ohmic heating and pulsed UV-light are also presented. Food packaging processes are considered, and chapters on food quality, safety and commercial imperatives portray the role process design in the broader context of food production and consumption.
