Download or read book Agglomeration Processes in Food Manufacture 1972 written by Nicholas Pintauro and published by William Andrew. This book was released on 1972 with total page 270 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Food Powders written by Enrique Ortega-Rivas and published by Springer Science & Business Media. This book was released on 2006-04-04 with total page 382 pages. Available in PDF, EPUB and Kindle. Book excerpt: This useful reference is the first book to address key aspects of food powder technology. It assembles organized and updated information on the physical properties, production, and functionality of food powder, previously unavailable in book form.
Download or read book Food Science written by Norman N. Potter and published by Springer Science & Business Media. This book was released on 2013-04-17 with total page 749 pages. Available in PDF, EPUB and Kindle. Book excerpt: Almost two decades have passed since the first edition of Food Science was published in 1968. Previous editions have been widely circulated in the United States and abroad and have been accepted as a textbook in many colleges and universities. The book also has been translated into Japanese and Spanish. This response has encouraged me to adhere to prior objectives in preparing this fourth edition. The book continues to be aimed primarily at those with no previous instruction in food sci ence. Its purpose is to introduce and to survey the complex and fasci nating interrelationships between the properties of food materials and the changing methods of handling and manufacturing them into an al most unlimited number of useful products. The book especially ad dresses the needs for insight and appreciation of the broad scope of food science by students considering this field as a profession, as well as those by professionals in allied fields that service or interface with the food industry in ever-increasing ways. The literature of food science and food technology has rapidly ma tured from earlier articles to books to encyclopedias. Where technolog ical capabilities once were limited, rapid advances in many fields contin ually raise questions on the responsible management of technology and its environmental, social, and economic consequences. Changes in em phasis have been many. Affluent countries have become more con cerned with the health effects of nutrient excesses than with deficien cies, while hungry nations continue to suffer shortages.
Download or read book Food Science and Technology written by Richard E. Wallace and published by . This book was released on 1978 with total page 250 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Conventional and Advanced Food Processing Technologies written by Suvendu Bhattacharya and published by John Wiley & Sons. This book was released on 2014-11-17 with total page 754 pages. Available in PDF, EPUB and Kindle. Book excerpt: Food processing technologies are an essential link in the food chain. These technologies are many and varied, changing in popularity with changing consumption patterns and product popularity. Newer process technologies are also being evolved to provide the added advantages. Conventional and Advanced Food Processing Technologies fuses the practical (application, machinery), theoretical (model, equation) and cutting-edge (recent trends), making it ideal for industrial, academic and reference use. It consists of two sections, one covering conventional or well-established existing processes and the other covering emerging or novel process technologies that are expected to be employed in the near future for the processing of foods in the commercial sector. All are examined in great detail, considering their current and future applications with added examples and the very latest data. Conventional and Advanced Food Processing Technologies is a comprehensive treatment of the current state of knowledge on food processing technology. In its extensive coverage, and the selection of reputed research scientists who have contributed to each topic, this book will be a definitive text in this field for students, food professionals and researchers.
Download or read book Agglomeration Processes in Food Manufacture 1972 written by Nicholas Pintauro and published by William Andrew. This book was released on 1972 with total page 270 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book The Publishers Trade List Annual written by and published by . This book was released on 1973 with total page 2008 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Bibliography of Agriculture written by and published by . This book was released on 1972 with total page 876 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Encapsulated and Powdered Foods written by Charles Onwulata and published by CRC Press. This book was released on 2005-05-26 with total page 528 pages. Available in PDF, EPUB and Kindle. Book excerpt: Encapsulated and Powdered Foods is a practical guide to the characterization and applications of the powdered form of foods. It details the uses of food powder as well as the physical, chemical, and functional properties of particular food powders, such as milk, cocoa, salts, and sugars. The author describes the powder manufacturing processe
Download or read book Particle Size Enlargement written by C. E. Capes and published by Elsevier. This book was released on 2013-10-22 with total page 205 pages. Available in PDF, EPUB and Kindle. Book excerpt: Handbook of Powder Technology, Volume 1: Particle Size Enlargement is the first of a series which will together form a Handbook of Powder Technology, primarily intended for engineers and scientists working in industry. The scope of the Handbook can be defined as being concerned with that part of chemical engineering which deals with processes involving the handling and treatment of material in solid particulate form. This book deals with methods used to create larger entities from fine particles so that the bulk properties of particulates can be improved. These so-called ""size enlargement"" methods evidently concern a broad spectrum of technical disciplines and industries ranging from the relatively small scale requirements of pharmaceutical manufacturers through the tonnage requirements of the fertilizer and minerals processing industries. A primary objective in preparing this book was to present a generalized account of the many size enlargement techniques scattered throughout these diverse industries, with emphasis on similarities and unifying characteristics whenever possible. The book devotes one chapter to each of the principal methods used to bring particles together into agglomerates: agitation methods— tumbling agglomeration, agitation methods—mixer agglomeration, pressure methods, thermal methods, spray and dispersion methods, and agglomeration from liquids.
Download or read book Confectionery and Chocolate Engineering written by Ferenc A. Mohos and published by John Wiley & Sons. This book was released on 2010-11-29 with total page 728 pages. Available in PDF, EPUB and Kindle. Book excerpt: Confectionery and chocolate manufacture has been dominated by large-scale industrial processing for several decades. It is often the case, though, that a trial and error approach is applied to the development of new products and processes, rather than verified scientific principles. The purpose of this book is to describe the features of unit operations used in confectionary manufacturing. In contrast to the common technology-focused approach to this subject, this volume offers a scientific, theoretical account of confectionery manufacture, building on the scientific background of chemical engineering. The large diversity of both raw materials and end products in the confectionery industry makes it beneficial to approach the subject in this way. The industry deals with a variety of vegetable based raw materials as well as milk products, eggs, gelatin, and other animal-based raw materials. A study of confectionery and chocolate engineering must therefore examine the physical and chemical, as well as the biochemical and microbiological properties of the processed materials. By characterizing the unit operations of confectionery manufacture the author, who has over 40 years’ experience in confectionery manufacture, aims to open up new possibilities for improvement relating to increased efficiency of operations, the use of new materials, and new applications for traditional raw materials. The book is aimed at food engineers, scientists, technologists in research and industry, as well as graduate students on relevant food and chemical engineering-related courses.
Download or read book Catalog of Copyright Entries Third Series written by Library of Congress. Copyright Office and published by Copyright Office, Library of Congress. This book was released on 1974 with total page 1786 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Physical Principles of Food Preservation written by Marcus Karel and published by CRC Press. This book was released on 1975 with total page 496 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Ullmann s Food and Feed 3 Volume Set written by Wiley-VCH and published by John Wiley & Sons. This book was released on 2017-06-19 with total page 1576 pages. Available in PDF, EPUB and Kindle. Book excerpt: A compilation of 58 carefully selected, topical articles from the Ullmann's Encyclopedia of Industrial Chemistry, this three-volume handbook provides a wealth of information on economically important basic foodstuffs, raw materials, additives, and processed foods, including a section on animal feed. It brings together the chemical and physical characteristics, production processes and production figures, main uses, toxicology and safety information in one single resource. More than 40 % of the content has been added or updated since publication of the 7th edition of the Encyclopedia in 2011 and is available here in print for the first time. The result is a "best of Ullmann's", bringing the vast knowledge to the desks of professionals in the food and feed industries.
Download or read book Basic Food Science and Technology Including Microbiology and Toxicology written by and published by . This book was released on 1976 with total page 66 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Food Processing Technology written by P.J. Fellows and published by CRC Press. This book was released on 2000-07-11 with total page 612 pages. Available in PDF, EPUB and Kindle. Book excerpt: The first edition of Food Processing Technology was quickly adopted as the standard text by many food science and technology courses. While keeping with the practice of covering the wide range of food processing techniques, this new edition has been substantially expanded to take account of the advances in technology that have taken place since the publication of the first edition. The Second Edition includes new chapters on computer control of processing, novel 'minimal' technologies, and Ohmic heating, and an extended chapter on modified atmosphere packaging. It is a comprehensive - yet basic - text that offers an overview of most unit operations, while at the same time providing details of the processing equipment, operating conditions and the effects of processing on the biochemistry of foods. The book is divided into five parts, in which unit operations are grouped according to the nature of the heat transfer that takes place. Each chapter describes the formulae required for calculation of processing parameters, sample problems, and the effects on sensory characteristics and nutritional properties of selected foods. By combining food processing theory and calculations with descriptions of commercial practice and results of scientific studies, Food Processing Technology: Principles and Practice, Second Edition helps readers make attractive saleable products and extend the shelf-life of foods.
Download or read book Proteins from Hydrocarbons written by Sidney Gutcho and published by William Andrew. This book was released on 1973 with total page 248 pages. Available in PDF, EPUB and Kindle. Book excerpt:
