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BOOK EXCERPT:
Food Science and Technology: Trends and Future Prospects presents different aspects of food science i.e., food microbiology, food chemistry, nutrition, process engineering that should be applied for selection, preservation, processing, packaging, and distribution of quality food. The authors focus on the fundamental aspects of food and also highlight emerging technology and innovations that are changing the food industry. The chapters are written by leading researchers, lecturers, and experts in food chemistry, food microbiology, biotechnology, nutrition, and management. This book is valuable for researchers and students in food science and technology and it is also useful for food industry professionals, food entrepreneurs, and farmers.
Product Details :
Genre |
: Technology & Engineering |
Author |
: Oluwatosin Ademola Ijabadeniyi |
Publisher |
: Walter de Gruyter GmbH & Co KG |
Release |
: 2020-12-07 |
File |
: 356 Pages |
ISBN-13 |
: 9783110667578 |
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BOOK EXCERPT:
Food Science and Technology, Second Edition is a comprehensive text and reference book designed to cover all the essential elements of food science and technology, including all core aspects of major food science and technology degree programs being taught worldwide. The book is supported by the International Union of Food Science and Technology and comprises 21 chapters, carefully written in a user-friendly style by 30 eminent industry experts, teachers, and researchers from across the world. All authors are recognized experts in their respective fields, and together represent some of the world’s leading universities and international food science and technology organizations. All chapters in this second edition have been fully revised and updated to include all-new examples and pedagogical features (including discussion questions, seminar tasks, web links, and glossary terms). The book is designed with more color to help enhance the content on each page and includes more photos and illustrations to bring the topics to life. Coverage of all the core modules of food science and technology degree programs internationally Crucial information for professionals in the food industry worldwide Chapters written by subject experts, all of whom are internationally respected in their fields A must-have textbook for libraries in universities, food science and technology research institutes, and food companies globally Additional interactive resources on the book's companion website, including multiple choice questions, web links, further reading, and exercises Food Science and Technology, 2nd Edition is an indispensable guide for food science and technology degree programs at the undergraduate and postgraduate level and for university libraries and food research facilities.
Product Details :
Genre |
: Technology & Engineering |
Author |
: Geoffrey Campbell-Platt |
Publisher |
: John Wiley & Sons |
Release |
: 2017-11-29 |
File |
: 581 Pages |
ISBN-13 |
: 9780470673423 |
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BOOK EXCERPT:
The recording and analysis of food data are becoming increasingly sophisticated. Consequently, the food scientist in industry or at study faces the task of using and understanding statistical methods. Statistics is often viewed as a difficult subject and is often avoided because of its complexity and a lack of specific application to the requirements of food science. This situation is changing – there is now much material on multivariate applications for the more advanced reader, but a case exists for a univariate approach aimed at the non-statistician. This second edition of Statistical Methods for Food Science provides a source text on accessible statistical procedures for the food scientist, and is aimed at professionals and students in food laboratories where analytical, instrumental and sensory data are gathered and require some form of summary and analysis before interpretation. It is suitable for the food analyst, the sensory scientist and the product developer, and others who work in food-related disciplines involving consumer survey investigations will also find many sections of use. There is an emphasis on a ‘hands-on’ approach, and worked examples using computer software packages and the minimum of mathematical formulae are included. The book is based on the experience and practice of a scientist engaged for many years in research and teaching of analytical and sensory food science at undergraduate and post-graduate level. This revised and updated second edition is accompanied by a new companion website giving the reader access to the datasets and Excel spreadsheets featured in the book. Check it out now by visiting www.wiley.com/go/bower/statistical or by scanning the QR code below.
Product Details :
Genre |
: Technology & Engineering |
Author |
: John A. Bower |
Publisher |
: John Wiley & Sons |
Release |
: 2013-06-21 |
File |
: 341 Pages |
ISBN-13 |
: 9781118541623 |
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BOOK EXCERPT:
Product Details :
Genre |
: Diet |
Author |
: |
Publisher |
: |
Release |
: 1966 |
File |
: 8 Pages |
ISBN-13 |
: IND:30000091795363 |
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BOOK EXCERPT:
This book is designed to give students an understanding of the role of microorganisms in food processing and preservation; the relation of microorganisms to food spoilage, foodborne illness, and intoxication; general food processing and quality control; the role of microorganisms in health promotion; and federal food processing regulations. The listed laboratory exercises are aimed to provide a hands-on-opportunity for the student to practice and observe the principles of food microbiology. Students will be able to familiarize themselves with the techniques used to research, regulate, prevent, and control the microorganisms in food and understand the function of beneficial microorganism during food manufacturing process. The second edition add 5 new chapters including “Chapter 10 -Thermal inactivation of Escherichia coli O157:H7 in mechanically tenderized beef steaks and color measurements”, “Chapter 11-Evaluate antimicrobial activity of chlorine water on apples and measurement of free chlorine concentrations”, “Chapter 12-Evaluate cross-contamination of Salmonella on tomatoes in wash water using most probable number (MPN) technique”, “Chapter 15-DNA extraction and purity determination of foodborne pathogens”, and “Chapter 16-Practice of multiplex PCR to identify bacteria in bacterial solutions”. It also includes new lab work flowcharts for Gram-staining and endospore-staining technology in Chapter 1, pour plating and spread plating in Chapter 3, Enterotube II in Chapter 9, and Kirby Beau test procedure in Chapter 20. It includes a new sample of syllabus with the hybrid teaching of both lecture and lab sections in one course, which will assist junior faculty/instructors to develop similar lecture and lab courses.
Product Details :
Genre |
: Technology & Engineering |
Author |
: Cangliang Shen |
Publisher |
: Springer Nature |
Release |
: 2023-04-24 |
File |
: 164 Pages |
ISBN-13 |
: 9783031261978 |
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BOOK EXCERPT:
Product Details :
Genre |
: Fermentation |
Author |
: H. T. Huang |
Publisher |
: Cambridge University Press |
Release |
: 2000 |
File |
: 788 Pages |
ISBN-13 |
: 0521652707 |
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BOOK EXCERPT:
Product Details :
Genre |
: Business & Economics |
Author |
: Yiu H. Hui |
Publisher |
: CRC Press |
Release |
: 2006 |
File |
: 900 Pages |
ISBN-13 |
: 9780849398483 |
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BOOK EXCERPT:
As the population of the world continues to surge upwards, it is apparent that the global economy is unable to meet the nutritional needs of such a large populace. In an effort to circumvent a deepening food crisis, it is pertinent to develop new sustainability strategies and practices. Food Science, Production, and Engineering in Contemporary Economies features timely and relevant information on food system sustainability and production on a global scale. Highlighting best practices, theoretical concepts, and emergent research in the field, this book is a critical resource for professionals, researchers, practitioners, and academics interested in food science, food economics, and sustainability practices.
Product Details :
Genre |
: Technology & Engineering |
Author |
: Jean-Vasile, Andrei |
Publisher |
: IGI Global |
Release |
: 2016-05-12 |
File |
: 498 Pages |
ISBN-13 |
: 9781522503422 |
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BOOK EXCERPT:
This book serves as a general introduction to food science and technology, based on the academic courses presented by the authors as well as their personal research experiences. The authors' main focus is on the biological and physical-chemical stabilization of food, and the quality assessment control methods and normative aspects of the subsequent processes. Presented across three parts, the authors offer a detailed account of the scientific basis and technological knowledge needed to understand agro-food transformation. From biological analyses and process engineering, through to the development of food products and biochemical and microbiological changes, the different parts cover all aspects of the control of food quality.
Product Details :
Genre |
: Technology & Engineering |
Author |
: Romain Jeantet |
Publisher |
: John Wiley & Sons |
Release |
: 2016-02-23 |
File |
: 272 Pages |
ISBN-13 |
: 9781848219328 |
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BOOK EXCERPT:
Sustainable Analytical Techniques in Food Science covers the most relevant developments for the analytical evaluation and analysis of macro and micronutrients, contaminants, and microbiological studies as well as the approaches in food authentication, and characterization. With a focus on sustainability, this book provides a practical guide for researchers to adopt greener approaches for the study of food matrices including toxicity, safety and quality evaluations. It is an excellent guide for researchers working in the area of food sciences that want to assure the sustainability of the methodologies they are currently developing or applying in their laboratories. - Offers sustainable food analysis techniques for researchers to apply in their laboratories - Adopts an analytical approach to address the essential developments in food science and processing - Addresses future perspective in sustainable food analysis techniques
Product Details :
Genre |
: Technology & Engineering |
Author |
: Bárbara Socas Rodríguez |
Publisher |
: Elsevier |
Release |
: 2024-11-18 |
File |
: 495 Pages |
ISBN-13 |
: 9780443139604 |