Download or read book Water Holding Capacity and Textural Acceptability of Precooked Frozen Whole egg Omelets written by Sallie Williard O'Brien and published by . This book was released on 1981 with total page 246 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Handbook of Frozen Food Processing and Packaging written by Da-Wen Sun and published by CRC Press. This book was released on 2005-11-14 with total page 758 pages. Available in PDF, EPUB and Kindle. Book excerpt: Frozen foods make up one of the biggest sectors in the food industry. Their popularity with consumers is due primarily to the variety they offer and their ability to retain a high standard of quality. Thorough and authoritative, the Handbook of Frozen Food Processing and Packaging provides the latest information on the art and science of cor
Download or read book Handbook of Frozen Food Processing and Packaging Second Edition written by Da-Wen Sun and published by CRC Press. This book was released on 2011-10-19 with total page 938 pages. Available in PDF, EPUB and Kindle. Book excerpt: Consumer demand for a year-round supply of seasonal produce and ready-made meals remains the driving force behind innovation in frozen food technology. Now in its second edition, Handbook of Frozen Food Processing and Packaging explores the art and science of frozen foods and assembles essential data and references relied upon by scientists in universities and research institutions. Highlights in the Second Edition include: Original chapters revised and updated with the latest developments New section on Emerging Technologies in Food Freezing, with chapters on ultrasound accelerated freezing, high-pressure shift freezing, electrostatic field-assisted food freezing, and antifreeze proteins New section on Trends in Frozen Food Packaging, with chapters on active packaging, intelligent packaging, vacuum packaging, and edible coatings and films and their applications on frozen foods This volume continues the tradition of the benchmark first edition, capturing the latest developments on the cutting edge of frozen food science. In addition to updated coverage of quality and safety issues and monitoring and measuring techniques, it highlights emerging technologies and trends, all in the format that made the previous edition so popular. It offers the tools needed to develop new and better products, keeping up with consumer demand for safe and convenient frozen foods.
Download or read book Egg Science and Technology written by William J Stadelman and published by CRC Press. This book was released on 2017-12-14 with total page 620 pages. Available in PDF, EPUB and Kindle. Book excerpt: Here is the complete source of information on egg handling, processing, and utilization. Egg Science and Technology, Fourth Edition covers all aspects of grading, packaging, and merchandising of shell eggs. Full of the information necessary to stay current in the field, Egg Science and Technology remains the essential reference for everyone involved in the egg industry. In this updated guide, experts in the field review the egg industry and examine egg production practices, quality identification and control, egg and egg product chemistry, and specialized processes such as freezing, pasteurization, desugarization, and dehydration. This updated edition explores new and recent trends in the industry and new material on the microbiology of shell eggs, and it presents a brand-new chapter on value-added products. Readers can seek out the most current information available in all areas of egg handling and discover totally new material relative to fractionation of egg components for high value, nonfood uses. Contributing authors to Egg Science and Technology present chapters that cover myriad topics, ranging from egg production practices to nonfood uses of eggs. Some of these specific subjects include: handling shell eggs to maintain quality at a level for customer satisfaction trouble shooting problems during handling chemistry of the egg, emphasizing nutritional value and potential nonfood uses merchandising shell eggs to maximize sales in refrigerated dairy sales cases conversion of shell eggs to liquid, frozen, and dried products value added products and opportunities for merchandising egg products as consumers look for greater convenience Egg Science and Technology is a must-have reference for agricultural libraries. It is also an excellent text for upper-level undergraduate and graduate courses in food science, animal science, and poultry departments and is an ideal guide for professionals in related food industries, regulatory agencies, and research groups.
Download or read book Microbiology of the Avian Egg written by R.G. Board and published by Springer. This book was released on 2012-12-06 with total page 187 pages. Available in PDF, EPUB and Kindle. Book excerpt: There is a marked and most unfortunate dichotomy in the studies of avian eggs and hence in the application of new findings in commerce. Thus over the past twenty years there has been a renewed interest in the contribu tions of various parts of an egg to embryo development. This is best illustrated by those studies that have explored the diffusion of respiratory gases across the shell and at long last have provided a fundamental definition of a previously nebulous term, porosity. The activity in this general area has led in the past four years to the publication of three major books dealing with many aspects of egg structure, function and embryogenesis. When brows ing over these books, two developments are evident. First, the advantages that are to be gained by comparative studies. Thus it is now common to see within a single book articles concerned with the eggs of a range of avian species as well as those of reptiles. Second, it is evident that zoologists and physiologists as well as those employed in large breeding firms are all contributing to an improvement of our knowledge of the egg's role in the breeding biology of birds. Comparative studies are a very uncommon feature of studies concerned with bacterial infection of eggs.
Download or read book Food Gels written by Peter Harris and published by Springer Science & Business Media. This book was released on 2012-12-06 with total page 481 pages. Available in PDF, EPUB and Kindle. Book excerpt: The food technologist who wishes to produce a gelled product is faced with two basic options for achieving the desired effect; whether to use a protein or a polysaccharide. Although a gel can be formed by either a protein or a polysaccharide, the resultant gels have different characteristics: • Polysaccharide gels are characterised by their fine texture and transparency which is achieved at a low polymer concentration. They can be formed by heating and cooling, pH adjustment or specific ion addition . • Protein gels are characterised by a higher polymer concentration (5-10%) and are formed almost exclusively by heat denaturation. Before reaching a final decision, the technologist must take a number of factors into consideration. The purpose of this book is to help the technologist in his choice by providing fundamental practical information, in one book, on the properties of gels (and factors which influence them) for both types of biopolymer. To help the reader, each chapter is (wherever possible) organised in the same way so that, for example, information on structure will always be available in section 2. The examples in the Applications section of each chapter are not meant to be exhaustive, but to illustrate the various ways in which the particular polymer can be used to form a gelled product.
Download or read book Methods of Testing Protein Functionality written by G. M. Hall and published by Springer Science & Business Media. This book was released on 1996-06-30 with total page 290 pages. Available in PDF, EPUB and Kindle. Book excerpt: Protein in foods is important mainly as a source of nutrition. However, the ability of proteins to impart other favorable characteristics is known as functionality. Functional properties include viscosity, emulsification and foam formation. Twenty percent of the proteins used in food systems are thought to be there for functional reasons rather than nutritional reasons. This book reviews the most important techniques for the assessment for protein. Functionality, in the light of current theory, then suggests a 'standard' method applicable to a wide variety of situations. The subject is of large and growing importance to the food industry, where there is enormous pressure to create increasing numbers of new products with improved characteristics. In this book an international team of authors pull together information which has previously only been available in various academic and technical journals. Industrial food technologists, chemists, biochemists and microbiologists will find this book an essential source of information, while students of food science, biochemistry and microbiology will use it as a reference source.
Download or read book Innovation in Healthy and Functional Foods written by Dilip Ghosh and published by CRC Press. This book was released on 2012-09-24 with total page 619 pages. Available in PDF, EPUB and Kindle. Book excerpt: The focus of food science and technology has shifted from previous goals of improving food safety and enhancing food taste toward providing healthy and functional foods. Today’s consumers desire foods that go beyond basic nutrition—foods capable of promoting better health, or even playing a disease-prevention role. To meet this need for innovation, academic research must be combined with the development and commercialization strategies of industry. Innovation in Healthy and Functional Foods brings together this knowledge, with contributions from experts in biological science, food science, engineering, marketing, regulation, law, finance, sustainability, and management. Focusing on functional foods that have components added—such as omega-3, probiotics, and protein—to provide health benefits, this book presents various aspects of the innovation process. These include consumer insights, trends in developed and developing markets, and technological advances in functional foods and ingredients. It also addresses the key drivers of food industry innovation—affordability, sustainability, and tightening government regulations. Chapters cover characteristics of various markets around the world; consumer perception; food processing, packaging, and ingredients; innovation in functional ingredients; and functional ingredient delivery. Given the importance and challenges of getting functional food products into the marketplace, this book also covers the business aspects of innovation in food science, including marketing, financial implications, and commercial feasibility. Additionally, contributors provide insights into future trends, such as food tourism, nanotechnology, sustainability, and globalization. Bringing together expertise from academia and industry, this text provides an overview of contemporary food science, with wisdom and know-how in both innovation and commercialization, placing functional foods in a broader context for readers.
Download or read book Some Physical and Rheological Properties of Raw and Coagulated PH adjusted Or Succinylated Egg Albumen with Respect to Water Retention Properties written by Patricia Wong Gossett and published by . This book was released on 1983 with total page 452 pages. Available in PDF, EPUB and Kindle. Book excerpt:
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 International bulletin of information on refrigeration written by International Institute of Refrigeration and published by . This book was released on 1982 with total page 688 pages. Available in PDF, EPUB and Kindle. Book excerpt: Vols. 6- include supplementary material of Publications, Reports, Work, etc. of the Institute and some of its commissions.
Download or read book Food Microstructure written by and published by . This book was released on 1982 with total page 740 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Annual Report written by New York State College of Agriculture and Life Sciences and published by . This book was released on 1984 with total page 156 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Annual Report of the New York State College of Agriculture and Life Sciences at Cornell University the Cornell University Agricultural Experiment Station written by New York State College of Agriculture and published by . This book was released on 1983 with total page 156 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Taiwan Sugar written by and published by . This book was released on 2001 with total page 548 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Host Bibliographic Record for Boundwith Item Barcode 30112117975315 and Others written by and published by . This book was released on 2013 with total page 632 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Annual Report of the New York State College of Agriculture and Life Sciences at Cornell University the Cornell University Agricultural Experiment Station written by New York State College of Agriculture and Life Sciences and published by . This book was released on 1982 with total page 620 pages. Available in PDF, EPUB and Kindle. Book excerpt:
