handbook of food science technology and engineering 4 volume set food science and technology

Download Book Handbook Of Food Science Technology And Engineering 4 Volume Set Food Science And Technology in PDF format. You can Read Online Handbook Of Food Science Technology And Engineering 4 Volume Set Food Science And Technology here in PDF, EPUB, Mobi or Docx formats.

Handbook Of Food Science Technology And Engineering

Author : Yiu H. Hui
ISBN : 9780849398483
Genre : Reference
File Size : 74. 16 MB
Format : PDF, ePub
Download : 198
Read : 742

Get This Book



Handbook Of Food Science Technology And Engineering 4 Volume Set

Author : Y. H. Hui
ISBN : 9781466507876
Genre : Technology & Engineering
File Size : 79. 94 MB
Format : PDF, ePub, Mobi
Download : 244
Read : 537

Get This Book


Advances 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 Volume One

Author : Y. H. Hui
ISBN : 1420027514
Genre : Technology & Engineering
File Size : 42. 2 MB
Format : PDF, Docs
Download : 264
Read : 1179

Get This Book



Handbook Of Food Science And Technology 3

Author : Romain Jeantet
ISBN : 9781119296218
Genre : Technology & Engineering
File Size : 36. 21 MB
Format : PDF, ePub, Mobi
Download : 200
Read : 346

Get This Book


This 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 Sinha, Ph.D.
ISBN : 9780470049648
Genre : Technology & Engineering
File Size : 25. 27 MB
Format : PDF, Mobi
Download : 222
Read : 596

Get This Book


The 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.

Handbook Of Food Science And Technology 2

Author : Romain Jeantet
ISBN : 9781848219335
Genre : Technology & Engineering
File Size : 56. 97 MB
Format : PDF, ePub, Docs
Download : 384
Read : 658

Get This Book


This book is a source of basic and advanced knowledge in food science for students or professionals in the food science sector, but it is also accessible for people interested in the different aspects concerning raw material stabilisation and transformation in food products. It is an updated and translated version of the book "Science des aliments" published in 2006 by Lavoisier. “Science des aliments” is a general and introductory food science and technology handbook, based on the authors’ Masters and PhD courses and research experiences. The book is concise, pedagogical and informative and contains numerous illustrations (approximately 500 original figures and tables). In three volumes), it summarizes the main knowledge required for working in food industries as scientists, technical managers or qualified operators. It will also be helpful for the formation of students in food science and biotechnologies (bachelor’s and master’s degree).

Food Process Engineering And Technology

Author : Zeki Berk
ISBN : 9780128120545
Genre : Technology & Engineering
File Size : 33. 64 MB
Format : PDF, ePub, Mobi
Download : 647
Read : 1110

Get This Book


Food Process Engineering and Technology, Third Edition combines scientific depth with practical usefulness, creating a tool for graduate students and practicing food engineers, technologists and researchers looking for the latest information on transformation and preservation processes and process control and plant hygiene topics. This fully updated edition provides recent research and developments in the area, features sections on elements of food plant design, an introductory section on the elements of classical fluid mechanics, a section on non-thermal processes, and recent technologies, such as freeze concentration, osmotic dehydration, and active packaging that are discussed in detail. Provides a strong emphasis on the relationship between engineering and product quality/safety Considers cost and environmental factors Presents a fully updated, adequate review of recent research and developments in the area Includes a new, full chapter on elements of food plant design Covers recent technologies, such as freeze concentration, osmotic dehydration, and active packaging that are discussed in detail

Handbook Of Food Powders

Author : Bhesh Bhandari
ISBN : 9780857098672
Genre : Technology & Engineering
File Size : 55. 81 MB
Format : PDF, ePub, Mobi
Download : 644
Read : 192

Get This Book


Many food ingredients are supplied in powdered form, as reducing water content increases shelf life and aids ease of storage, handling and transport. Powder technology is therefore of great importance to the food industry. The Handbook of food powders explores a variety of processes that are involved in the production of food powders, the further processing of these powders and their functional properties. Part one introduces processing and handling technologies for food powders and includes chapters on spray, freeze and drum drying, powder mixing in the production of food powders and safety issues around food powder production processes. Part two focusses on powder properties including surface composition, rehydration and techniques to analyse the particle size of food powders. Finally, part three highlights speciality food powders and includes chapters on dairy powders, fruit and vegetable powders and coating foods with powders. The Handbook of food powders is a standard reference for professionals in the food powder production and handling industries, development and quality control professionals in the food industry using powders in foods, and researchers, scientists and academics interested in the field. Explores the processing and handling technologies in the production of food powders Examines powder properties, including surface composition, shelf life, and techniques used to examine particle size Focusses on speciality powders such as dairy, infant formulas, powdered egg, fruit and vegetable, and culinary and speciality products

Handbook Of Food Proteins

Author : Glyn O. Phillips
ISBN : 9780857093639
Genre : Technology & Engineering
File Size : 30. 87 MB
Format : PDF, Mobi
Download : 358
Read : 444

Get This Book


Traditionally a source of nutrition, proteins are also added to foods for their ability to form gels and stabilise emulsions, among other properties. The range of specialised protein ingredients used in foods is increasing. Handbook of food proteins provides an authoritative overview of the characteristics, functionalities and applications of different proteins of importance to the food industry in one convenient volume. The introductory chapter provides an overview of proteins and their uses in foods. The following chapters each focus on a particular protein ingredient or group of ingredients covering their origins, production, properties and applications. The proteins discussed are caseins, whey proteins, gelatin and other meat-derived protein ingredients, seafood proteins, egg proteins, soy proteins, pea and other legume proteins, mycoprotein, wheat gluten, canola and other oilseed proteins, algal proteins and potato protein. A chapter on texturised vegetable proteins completes the volume. Innovative products and potential methods for improving nutrition and diet using these proteins are described. With its distinguished editors and international team of expert contributors Handbook of food proteins is an invaluable reference tool for professionals using food protein ingredients for both food and other applications. An authoritative overview of the characteristics, functionalities and applications of different proteins of importance to the food industry Chapters each focus on a particular protein ingredient or group of ingredients Innovative products and potential methods for improving nutrition and diet using proteins is also described

Handbook Of Food Science Technology And Engineering

Author : Yiu H. Hui
ISBN : 1574445529
Genre : Reference
File Size : 60. 26 MB
Format : PDF, ePub, Mobi
Download : 950
Read : 1086

Get This Book



Top Download:

Best Books