Download or read book Sugar Separation Chemistry Applied to High Fructose Grape Syrup Production written by Mahmoud Ascarie and published by . This book was released on 1983 with total page 420 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Food Science and Technology Abstracts written by and published by . This book was released on 1985 with total page 784 pages. Available in PDF, EPUB and Kindle. Book excerpt: Monthly. References from world literature of books, about 1000 journals, and patents from 18 selected countries. Classified arrangement according to 18 sections such as milk and dairy products, eggs and egg products, and food microbiology. Author, subject indexes.
Download or read book Dissertation Abstracts International written by and published by . This book was released on 1984 with total page 524 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Tamime and Robinson s Yoghurt written by A. Y. Tamime and published by Elsevier. This book was released on 2007-03-22 with total page 808 pages. Available in PDF, EPUB and Kindle. Book excerpt: Previous editions of Yoghurt: Science and Technology established the text as an essential reference underpinning the production of yoghurt of consistently high quality. The book has been completely revised and updated to produce this third edition, which combines coverage of recent developments in scientific understanding with information about established methods of best practice to achieve a comprehensive treatment of the subject. General acceptance of a more liberal definition by the dairy industry of the term yoghurt has also warranted coverage in the new edition of a larger variety of gelled or viscous fermented milk products, containing a wider range of cultures.Developments in the scientific aspects of yoghurt covered in this new edition include polysaccharide production by starter culture bacteria and its effects on gel structure, acid gel formation and advances in the analysis of yoghurt in terms of its chemistry, rheology and microbiology. Significant advances in technology are also outlined, for example automation and mechanisation. There has also been progress in understanding the nutritional profile of yoghurt and details of clinical trials involving yoghurts are described.This book is a unique and essential reference to students, researchers and manufacturers in the dairy industry. - Includes developments in the understanding of the biochemical changes involved in yoghurt production - Outlines significant technological advances in mechanisation and automation - Discusses the nutritional value of yoghurt
Download or read book 100 Chemical Myths written by Lajos Kovács and published by Springer. This book was released on 2014-09-26 with total page 411 pages. Available in PDF, EPUB and Kindle. Book excerpt: 100 Chemical Myths deals with popular yet largely untrue misconceptions and misunderstandings related to chemistry. It contains lucid and concise explanations cut through fallacies and urban legends that are universally relevant to a global audience. A wide range of chemical myths are explored in these areas; food, medicines, catastrophes, chemicals, and environmental problems. Connections to popular culture, literature, movies, and cultural history hold the reader’s interest whilst key concepts are beautifully annotated with illustrations to facilitate the understanding of unfamiliar material. Chemical Myths Demystified is pitched to individuals without a formal chemistry background to fledgling undergraduate chemists to seasoned researchers and beyond.
Download or read book Microbial Enzyme Technology in Food Applications written by Ramesh C. Ray and published by CRC Press. This book was released on 2017-03-27 with total page 379 pages. Available in PDF, EPUB and Kindle. Book excerpt: The aim of food processing is to produce food that is palatable and tastes good, extend its shelf-life, increase the variety, and maintain the nutritional and healthcare quality of food. To achieve favorable processing conditions and for the safety of the food to be consumed, use of food grade microbial enzymes or microbes (being the natural biocatalysts) is imperative. This book discusses the uses of enzymes in conventional and non-conventional food and beverage processing as well as in dairy processing, brewing, bakery and wine making. Apart from conventional uses, the development of bioprocessing tools and techniques have significantly expanded the potential for extensive application of enzymes such as in production of bioactive peptides, oligosaccharides and lipids, flavor and colorants. Some of these developments include extended use of the biocatalysts (as immobilized/encapsulated enzymes), microbes (both natural and genetically modified) as sources for bulk enzymes, solid state fermentation technology for enzyme production. Extremophiles and marine microorganisms are another source of food grade enzymes. The book throws light on potential applications of microbial enzymes to expand the base of food processing industries.
Download or read book Handbook of Fruits and Fruit Processing written by Nirmal K. Sinha and published by John Wiley & Sons. This book was released on 2012-06-20 with total page 724 pages. Available in PDF, EPUB and Kindle. Book excerpt: HANDBOOK OF FRUITS AND FRUIT PROCESSING SECOND EDITION Fruits are botanically diverse, perishable, seasonal, and predominantly regional in production. They come in many varieties, shapes, sizes, colors, flavors, and textures and are an important part of a healthy diet and the global economy. Besides vitamins, minerals, fibers, and other nutrients, fruits contain phenolic compounds that have pharmacological potential. Consumed as a part of a regular diet, these naturally occurring plant constituents are believed to provide a wide range of physiological benefits through their antioxidant, anti-allergic, anti-carcinogenic, and anti-inflammatory properties. Handbook of Fruits and Fruit Processing distils the latest developments and research efforts in this field that are aimed at improving production methods, post-harvest storage and processing, safety, quality, and developing new processes and products. This revised and updated second edition expands and improves upon the coverage of the original book. Some highlights include chapters on the physiology and classification of fruits, horticultural biochemistry, microbiology and food safety (including HACCP, safety and the regulation of fruits in the global market), sensory and flavor characteristics, nutrition, naturally present bioactive phenolics, postharvest physiology, storage, transportation, and packaging, processing, and preservation technologies. Information on the major fruits includes tropical and super fruits, frozen fruits, canned fruit, jelly, jam and preserves, fruit juices, dried fruits, and wines. The 35 chapters are organized into five parts: Part I: Fruit physiology, biochemistry, microbiology, nutrition, and health Part II: Postharvest handling and preservation of fruits Part III: Product manufacturing and packaging Part IV: Processing plant, waste management, safety, and regulations Part V: Production, quality, and processing aspects of major fruits and fruit products Every chapter has been contributed by professionals from around the globe representing academia, government institutions, and industry. The book is designed to be a valuable source and reference for scientists, product developers, students, and all professionals with an interest in this field.
Download or read book Innovative Food Analysis written by Charis M. Galanakis and published by Academic Press. This book was released on 2020-11-29 with total page 408 pages. Available in PDF, EPUB and Kindle. Book excerpt: Innovative Food Analysis presents a modern perspective on the development of robust, effective and sensitive techniques to ensure safety, quality and traceability of foods to meet industry standards. Significant enhancements of analytical accuracy, precision, detection limits and sampling has expanded the practical range of food applications, hence this reference offers modern food analysis in view of new trends in analytical techniques and applications to support both the scientific community and industry professionals. This reference covers the latest topics across existing and new technologies, giving emphasis on food authenticity, traceability, food fraud, food quality, food contaminants, sensory and nutritional analytics, and more. - Covers the last ten years of applications across existing and new technologies of food analytics - Presents an emphasis on techniques in food authenticity, traceability and food fraud - Discusses bioavailability testing and product analysis of food allergens and foodomics
Download or read book Encyclopedia of Renewable Energy written by James G. Speight and published by John Wiley & Sons. This book was released on 2021-12-23 with total page 1266 pages. Available in PDF, EPUB and Kindle. Book excerpt: Dieses Buch aus der Feder eines hoch angesehenen Ingenieurs und Verfassers zahlreicher Veröffentlichungen im Energiesektor ist das umfassendste, gründlichste und aktuellste Nachschlagewerk über erneuerbare Energien. Die weltweite Energiewirtschaft ist und war schon immer unbeständig und manchmal widersprüchlich, mit erratischen Ausschlägen nach oben und unten. Dies war in der Vergangenheit vor allem darauf zurückzuführen, dass der Großteil unserer Energie aus fossilen Brennstoffen stammt, die eine begrenzt verfügbare Energiequelle darstellen. Es kommt immer wieder vor, dass eine Technologie wie das Fracking einen entscheidenden Wandel herbeiführt. Aber tut sie das wirklich? Zögern wir mit diesen vorübergehenden Preiskorrekturen nicht nur das Unvermeidliche hinaus? Den einzigen wirklichen Wandel bringen die erneuerbaren Energien. Schon seit Jahrzehnten werden erneuerbare Energiequellen ausfindig gemacht, weiterentwickelt und untersucht. Manchmal steht die Windenergie im Vordergrund, manchmal die Solarenergie, und in den letzten rund zehn Jahren hat das Interesse an Biorohstoffen und Biokraftstoffen stark zugenommen. Außerdem gibt es noch die ?Dauerbrenner?-Technologien der Kernenergie und Geothermie, die beide schon seit sehr langer Zeit genutzt werden. In diesem völlig neuen Werk sind die genannten Themen und Trends in Form einer Enzyklopädie dargestellt, die als schnelles Nachschlagewerk für Ingenieure, Wissenschaftler und Studierende dient und auch für Laien geeignet ist, die in der Branche arbeiten oder sich einfach für das Thema interessieren. Die Beiträge wurden von einem der weltweit bekanntesten und angesehensten Energieingenieure zusammengestellt. Damit ist dieses Buch die umfassendste und aktuellste Enzyklopädie über erneuerbare Energien, die derzeit erhältlich ist, und gehört in jede Bibliothek. Die Encyclopedia of Renewable Energy: * Ist im Stil einer Enzyklopädie geschrieben und befasst sich mit sämtlichen Aspekten der erneuerbaren Energien, darunter Windkraft, Solarenergie und vielen anderen Themen * Bietet einen umfassenden Überblick über die Branche, von den chemischen Prozessen zur Gewinnung von Biorohstoffen und Biokraftstoffen bis zu den Maschinen und Anlagen, die zur Kraftstoffproduktion und in der Stromerzeugung eingesetzt werden * Enthält zahlreiche praxistaugliche Beispiele und Designs, die bei der praktischen Anwendung helfen * Ist auf dem aktuellen Stand der Technik und damit ein wichtiges Referenzwerk für jeden Ingenieur
Download or read book American Doctoral Dissertations written by and published by . This book was released on 1983 with total page 540 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Handbook of Food Chemistry written by Peter Chi Keung Cheung and published by Springer. This book was released on 2015-10-19 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: This handbook is intended to be a comprehensive reference for the various chemical aspects of foods and food products. Apart from the traditional knowledge, this book covers the most recent research and development of food chemistry in the areas of functional foods and nutraceuticals, organic and genetically modified foods, nonthermal food processing as well as nanotechnology. This handbook contains both the basic and advanced chemistry both for food research and its practical applications in various food related industries and businesses. This book is appropriate for undergraduates and postgraduates in the academics and professionals from the various disciplines and industries who are interested in applying knowledge of food chemistry in their respective fields.
Download or read book Food Chemistry written by H.-D. Belitz and published by Springer Science & Business Media. This book was released on 2013-04-17 with total page 1114 pages. Available in PDF, EPUB and Kindle. Book excerpt: The 3rd edition has been extensively re-written and many topics of particular interest to food technologists have been added or completely revised. The book now comprises more than 620 tables and 472 figures, including the structural formulae of around 1,100 food components. This standard text and reference is logically organized according to food constituents and commodities. It provides students and researchers in food science, food technology, agricultural chemistry and nutrition with the up-to-date information they require. The extensive tables for easy reference, the wealth of information, and the comprehensive subject index aid advanced students to acquire in-depth insight into food chemistry and technology and make this book also a valuable on-the-job reference for chemists, food chemists, food technologists, and more. Praise for the first edition: "Few books on food chemistry treat the subject as exhaustively researchers will find it to be a useful source of information. It is easy to read and the material is systematically presented." (JACS)
Download or read book Handbook of Fruits and Fruit Processing written by Y. H. Hui and published by John Wiley & Sons. This book was released on 2008-02-28 with total page 712 pages. Available in PDF, EPUB and Kindle. Book excerpt: The processing of fruits continues to undergo rapid change. In the Handbook of Fruits and Fruit Processing, Dr. Y.H. Hui and his editorial team have assembled over forty respected academicians and industry professionals to create an indispensable resource on the scientific principles and technological methods for processing fruits of all types. The book describes the processing of fruits from four perspectives: a scientific basis, manufacturing and engineering principles, production techniques, and processing of individual fruits. A scientific knowledge of the horticulture, biology, chemistry, and nutrition of fruits forms the foundation. A presentation of technological and engineering principles involved in processing fruits is a prelude to their commercial production. As examples, the manufacture of several categories of fruit products is discussed. The final part of the book discusses individual fruits, covering their harvest to a finished product in a retail market. As a professional reference book replete with the latest research or as a practical textbook filled with example after example of commodity applications, the Handbook of Fruits and Fruit Processing is the current, comprehensive, yet compact resource ideal for the fruit industry.
Download or read book Food Flavourings Ingredients and Processing written by and published by . This book was released on 1979 with total page 746 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Journal of the Federated Institutes of Brewing written by Institute of Brewing (Great Britain) and published by . This book was released on 1990 with total page 518 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Glucose Syrups written by Peter Hull and published by John Wiley & Sons. This book was released on 2011-09-23 with total page 392 pages. Available in PDF, EPUB and Kindle. Book excerpt: Glucose syrups (commonly known as corn syrups in North America) arederived from starch sources such as maize, wheat and potatoes.Offering alternative functional properties to sugar as well aseconomic benefits, glucose syrups are extremely versatilesweeteners, and are widely used in food manufacturing and otherindustries. They are a key ingredient in confectionery products,beer, soft drinks, sports drinks, jams, sauces and ice creams, aswell as in pharmaceuticals and industrial fermentations. This book brings together all the relevant information on themanufacture and use of glucose syrups. Drawing on fortyyears’ experience in the international glucose industry, theauthor provides a valuable reference for all those involved in theprocessing and buying of these syrups, and for scientists involvedin the manufacture of a full range of food (and some non-food)products in which the syrups are ingredients. The emphasis is onpractical information - recipes are included where relevant in theapplications chapters, and appendices offer commonly-usedcalculations and useful data. Food technologists can use the bookto make choices about the most suitable glucose syrup to use in aparticular application, and also to adapt recipes in order toreplace sugar (sucrose) or other ingredients. A glossary of termsreflecting the international terminology of the industry completesthe book.
Download or read book Agrindex written by and published by . This book was released on 1995 with total page 1094 pages. Available in PDF, EPUB and Kindle. Book excerpt:
