Download or read book Temas en tecnologia de alimentos written by Programa Iberoamericano de Ciencia y Tecnologia para el Desarrollo and published by . This book was released on 2002 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Temas en tecnolog a de alimentos written by and published by . This book was released on 1997 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Tecnolog a de alimentos written by Katherin Castro Ríos and published by Ediciones de la U. This book was released on 2011-01-01 with total page 139 pages. Available in PDF, EPUB and Kindle. Book excerpt: Este texto busca dar herramientas básicas de temas de tecnología de alimentos, permitiendo orientar al estudiante de ciencia, tecnología e ingeniería de alimentos en sus primeras etapas de estudio, y de esta manera contextualizar la importancia de esta área en su profesión.El libro consta de cinco capítulos: el primero involucra el entendimiento de los métodos de conservación y su rol en la disminución del deterioro de los alimentos, tema fundamental para asimilar la aplicación en los capítulos posteriores. Los capítulos siguientes describen la importancia nutricional y procesos de las cuatro áreas de producción más conocidas: cárnicos, lácteos, frutas, hortalizas y cereales.El libro consta de cinco capítulos: el primero involucra el entendimiento de los métodos de conservación y su rol en la disminución del deterioro de los alimentos, tema fundamental para asimilar la aplicación en los capítulos posteriores. Los capítulos siguientes describen la importancia nutricional y procesos de las cuatro áreas de producción más conocidas: cárnicos, lácteos, frutas, hortalizas y cereales.
Download or read book Temas en tecnolog a de alimentos written by José Miguel Aguilera and published by . This book was released on 1997 with total page 337 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Introducci n a la Tecnolog a de Alimentos written by A.A.P.P.A and published by Editorial Limusa. This book was released on 2003 with total page 152 pages. Available in PDF, EPUB and Kindle. Book excerpt: Una completa obra, cuya segunda edición ha sido actualizada para conservar su vigencia dentro de la industria. El texto incluye las tecnologías convencionales aplicadas a productos cárnicos, cereales, lácteos, frutas y hortalizas, que permitirán al alumno introducirse en los aspectos prácticos de esta disciplina, y que le servirán de base para desarrollarse dentro de su ejercicio profesional. En esta segunda edición se ha agregado un apartado dedicado al control de calidad donde se incluye una evaluación sensorial y el tema de la sanidad en la industria alimentaria, enfocándose en las técnicas microbiológicas.
Download or read book Temas en tecnolog a de alimentos written by Programa Iberoamericano de Ciencia y Tecnología para el Desarrollo (CYTED) and published by . This book was released on 2002 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Temas en tecnolog a de alimentos written by and published by . This book was released on 1999 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Temas en tecnolog a de alimentos written by Programa Iberoamericano de Ciencia y Tecnología para el desarrollo and published by . This book was released on 1998 with total page 286 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book XI Congreso nacional de ciencia y tecnologia de alimentos written by Sociedad Chilena de Tecnología de Alimentos and published by . This book was released on 1995 with total page 168 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Tecnolog a de alimentos written by and published by . This book was released on 1990 with total page 84 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Operaciones Unitarias para Tecnolog a de los Alimentos written by Mercedes Caridad Garc a Gonz Lez and published by Ewe Editorial Acad MIA Espa Ola. This book was released on 2012-07 with total page 52 pages. Available in PDF, EPUB and Kindle. Book excerpt: Se realiza el diseno del programa de la asignatura Operaciones Unitarias para la especialidad de Tecnologia de los Alimentos, a partir de la determinacion de la invariante de conocimiento y habilidad. Se utiliza el metodo estructural funcional como enlace principal en la formacion del sistema, estableciendose la invariante del contenido; se emplea tambien como via inductiva del analisis teorico para establecer los vinculos entre los temas de la asignatura. Se obtiene un programa de la asignatura con un enfoque sistemico del contenido, partiendo de la invariante del contenido y considerando las relaciones de precedencia y continuidad entre las asignaturas en el plan del proceso docente. La novedad del trabajo radica en demostrar que la ecuacion de Bernoulli, constituye la invariante de conocimiento y habilidad por excelencia en las Operaciones Unitarias, pues permite todo tipo de analisis donde las leyes de la hidrodinamica describan el proceso."
Download or read book Elementos de tecnolog a de alimentos written by Norman W. Desrosier and published by . This book was released on 1983 with total page 783 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Edible Films and Coatings written by Maria Pilar Montero Garcia and published by CRC Press. This book was released on 2016-09-19 with total page 617 pages. Available in PDF, EPUB and Kindle. Book excerpt: The search for better strategies to preserve foods with minimal changes during processing has been of great interest in recent decades. Traditionally, edible films and coatings have been used as a partial barrier to moisture, oxygen, and carbon dioxide through selective permeability to gases, as well as improving mechanical handling properties. The advances in this area have been breathtaking, and in fact their implementation in the industry is already a reality. Even so, there are still new developments in various fields and from various perspectives worth reporting. Edible Films and Coatings: Fundamentals and Applications discusses the newest generation of edible films and coatings that are being especially designed to allow the incorporation and/or controlled release of specific additives by means of nanoencapsulation, layer-by-layer assembly, and other promising technologies. Covering the latest novelties in research conducted in the field of edible packaging, it considers state-of-the-art innovations in coatings and films; novel applications, particularly in the design of gourmet foods; new advances in the incorporation of bioactive compounds; and potential applications in agronomy, an as yet little explored area, which could provide considerable advances in the preservation and quality of foods in the field.
Download or read book Ingenieria de Alimentos Calidad Y Competitividad en Sistemas de la Pequena Industria Alimentaria Con Enfasis en America Latina Y El Caribe Boletines de Servicios Agricolas de la Fao written by Food and Agriculture Organization of the United Nations and published by Food & Agriculture Org.. This book was released on 2008-03-30 with total page 112 pages. Available in PDF, EPUB and Kindle. Book excerpt: Las pequenas industrias alimentarias operan dentro de una red de fuerzas micro y macroeconomicas, sociales y tecnicas que determinan la competitividad dentro del sector. Este Boletin propone utilizar el enfoque de sistemas para establecer el contexto analitico para todos los factores que afectan la calidad y la inocuidad alimentaria y, por lo tanto, la competitividad de la industria alimentaria. Las ideas propuestas en este Boletin se dirigen, desde el punto de vista de la perspectiva de la ingenieria y tecnologia alimentaria, a temas complejos enfrentados por las pequenas industrias en los mercados actuales donde alimentos de alta calidad e inocuidad son demandados por los consumidores y donde todas las empresas, grandes o pequenas, deben ser competitivas para sobrevivir y tener exito. (Publicado tambien en ingles)"
Download or read book Water Activity in Foods written by Gustavo V. Barbosa-Cánovas and published by John Wiley & Sons. This book was released on 2008-04-15 with total page 456 pages. Available in PDF, EPUB and Kindle. Book excerpt: Water Activity in Foods: Fundamentals and Applications is a one-of-a-kind reference text that brings together an international group of food scientists, chemists, and engineers to present a broad but thorough coverage of an important factor known to influence the attributes of foods – water activity. A team of experienced editors designed this book for lasting value as a sound introduction to the concept of water activity for neophytes and seasoned professionals in both academe and industry. Topics have been carefully selected to provide a comprehensive understanding of the mechanisms by which water activity influences the quality, shelf life, and safety of food products. Water Activity in Foods belongs on the shelves of all food science professionals for use in product development, quality control, and food safety. Students and newcomers to these areas will appreciate the instructional approach adopted by the experienced teachers and industry specialists who have contributed chapters to this comprehensive overview.
Download or read book Food Preservation Techniques written by Peter Zeuthen and published by Elsevier. This book was released on 2003-10-30 with total page 600 pages. Available in PDF, EPUB and Kindle. Book excerpt: Extending the shelf-life of foods whilst maintaining safety and quality is a critical issue for the food industry. As a result there have been major developments in food preservation techniques, which are summarised in this authoritative collection. The first part of the book examines the key issue of maintaining safety as preservation methods become more varied and complex. The rest of the book looks both at individual technologies and how they are combined to achieve the right balance of safety, quality and shelf-life for particular products. Provides an authoritative review of the development of new and old food preservation technologies and the ways they can be combined to preserve particular foods Examines the emergence of a new generation of natural preservatives in response to consumer concerns about synthetic additives Includes chapters on natural antimicrobials, bacteriocins and antimicrobial enzymes, as well as developments in membrane filtration, ultrasound and high hydrostatic pressure
