Principles Of Food Science

Principles of Food Science PDF Book Detail:
Author: Janet D. Ward
Publisher: Goodheart-Wilcox Publisher
ISBN: 9781619604360
Size: 62.14 MB
Format: PDF, ePub, Docs
Category : Education
Languages : en
Pages : 858
View: 1072

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Book Description: Principles of Food Science demonstrates how the laws of science are at work in producing, processing, preparing, preserving, and metabolizing food. Students learn how cooking, health, and storage tips connect science basics to daily food encounters. The text covers the basic laws of chemistry,microbiology, and physics as they are applied to food components and complex food systems. Students learn scientific facts and principles that can be applied to a future food science career and as to more-creative, nutritious home cooking. The requirements and opportunities for obtaining a foodscience career are explored as well as the impact of this career path on local, national, and global economies.

Principles Of Food Science And Nutrition

Principles of Food Science and Nutrition PDF Book Detail:
Author: D Vijayalakshmi
Publisher:
ISBN: 9788193569597
Size: 68.98 MB
Format: PDF, Docs
Category : Food science & nutrition
Languages : en
Pages : 184
View: 4140

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Book Description: This book provides extensive resource material in the frontier and future areas in food processing, preparation, food processing, preparation, preservation and metabolizing food. It also provides information regarding food packaging and modern technologies with food safety and regulations. It is a comprehensive information to meet the needs of the students of universities pursuing courses in the field of nutrition, food science and allied courses at the honours. Principles of food science and nutrition in a broader sense implies concepts in agriculture, production, processing, preparation, preservation, and metabolizing food. It explains about how nutrients and other food components illustrate basic food chemistry like the basic food composition, structures, measurements and functionalities, role of macro and micronutrients and also the effect of deficiencies on humans. It has various methods of food processing, preservation and packaging using traditional and modern technologies with emphasis on food safety and quality control. To be healthy we must all make sure that we are consuming balanced food with right amount of nutrients. Our diet should be rich in wholesome foods, such as cereals, millets, pulses, nuts and oilseeds, fruits and vegetables, fleshy foods and eating as much variety as possible to get adequate nutrients to sustain sound body, health and vigour that we should all be aware of.

Principles Of Food Science

Principles of Food Science PDF Book Detail:
Author: Georg Borgstrom
Publisher:
ISBN:
Size: 53.61 MB
Format: PDF
Category :
Languages : en
Pages : 473
View: 7762

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Book Description:

Principles Of Food Science

Principles of Food Science PDF Book Detail:
Author: Owen R. Fennema
Publisher:
ISBN:
Size: 17.40 MB
Format: PDF, ePub, Docs
Category : Aliments - Analyse
Languages : en
Pages :
View: 1574

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Book Description:

Principles Of Food Science

Principles of Food Science PDF Book Detail:
Author: Marcus Karel
Publisher:
ISBN:
Size: 61.24 MB
Format: PDF, ePub, Mobi
Category : Food
Languages : en
Pages : 474
View: 7546

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Book Description:

Principles Of Food Chemistry

Principles of Food Chemistry PDF Book Detail:
Author: John M. deMan
Publisher: Springer
ISBN: 3319636073
Size: 79.24 MB
Format: PDF, Kindle
Category : Technology & Engineering
Languages : en
Pages : 607
View: 7487

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Book Description: Completely revised, this new edition updates the chemical and physical properties of major food components including water, carbohydrates, proteins, lipids, minerals vitamins and enzymes. Chapters on color, flavor and texture help the student understand key factors in the visual and organoleptic aspects of food. The chapter on contaminants and additives provides an updated view of their importance in food safety. Revised chapters on beer and wine production, and herbs and spices, provide the student with an understanding of the chemistry associated with these two areas which are growing rapidly in consumer interest. New to this edition is a chapter on the basics of GMOs. Each chapter contains new tables and illustrations, and an extensive bibliography, providing readers with ready access to relevant literature and links to the internet where appropriate. Just like its widely used predecessors, this new edition is valuable as a textbook and reference.

Principles Of Food Processing

Principles of Food Processing PDF Book Detail:
Author: Richard W Hartel
Publisher: Springer Science & Business Media
ISBN: 1461560934
Size: 65.38 MB
Format: PDF, ePub, Docs
Category : Technology & Engineering
Languages : en
Pages : 288
View: 1291

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Book Description: The approach to teaching the concepts of food processing to the undergrad uate food science major has evolved over the past 40 years. In most under graduate food science curricula, food processing has been taught on a commodity basis. In many programs, several courses dealt with processing with emphasis on a different commodity, such as fruits and vegetables, dairy products, meat products, and eggs. In most situations, the emphasis was on the unique characteristics of the commodity and very little empha sis on the common elements associated with processing of the different commodities. Quite often the undergraduate student was allowed to select one or two courses from those offered in order to satisfy the minimum standards suggested by the Institute of Food Technologists. The current 1FT minimum standards suggest that the undergradu ate food science major be required to complete at least one food processing course. The description of this course is as follows: One course with lecture and laboratory which covers general characteristics of raw food materials, principles offood preserva tion, processing factors that influence quality, packaging, water and waste management, and sanitation. Prerequisites: general chemistry, physics, and general microbiology.

Ultraviolet Light In Food Technology

Ultraviolet Light in Food Technology PDF Book Detail:
Author: Larry J. Forney
Publisher: CRC Press
ISBN: 9781420059519
Size: 22.62 MB
Format: PDF, Mobi
Category : Technology & Engineering
Languages : en
Pages : 296
View: 2087

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Book Description: The production of environmentally friendly, sustainable, chemical-free food continues to challenge the food industry, spurring on investigations into alternative food processing techniques that are more sophisticated and diverse than current practices. Exploring one of these emerging solutions, Ultraviolet Light in Food Technology: Principles and Applications incorporates the fundamentals of continuous and pulsed UV light generation and propagation; current food regulations; recommendations for optimal UV reactor design, selection, and validation; information on both commercially available and under-development UV sources; and the outlook for future food applications. After reviewing essential terms, definitions, and current applications, the book emphasizes the need to properly assess the physical and chemical properties in foods that influence the effectiveness of UV treatment and impact inactivation kinetics. It also addresses the effects of UV processing on food quality, before considering the engineering aspects of UV light treatment, such as transport phenomena, process calculations, and continuous-flow reactor geometries. The book then describes the principles of validating UV reactors as well as the principles and applications of UV pulsed light, including microbial inactivation in water, meat, fruits, vegetables, and packaging materials. For anyone working in food research, development, and operations, this resource provides broad, accessible information on the science and applications of UV light technology. It shows how UV light irradiation can be used as a physical preservation method in food processing.