Author : Marion Bennion
Genre : Cookery
Publisher :
ISBN : 0131911287
Type book : PDF, Epub, Kindle and Mobi
File Download : 878 page

Introductory Foods, in its twelfth edition, is designed for the college student just beginning to study food preparation and processing. It aims to give these students a basic understanding of fundamental principles, along with an appreciation for food and the many roles it plays in human life and culture. Recent developments in food safety and regulation, consumer consumption trends, and technological innovations in food processing are included. Throughout the text, photographs and drawings illustrate food preparation techniques and popular foods in contemporary society. in food science, have been added throughout the text. *More than 150 new illustrations, including many in color, have been included. *Feature boxes, distributed throughout the text, with themes of Multicultural Cuisines, Hot Topics, and Healthy Eating, offer students new perspectives on timely food-related issues and trends. Topics such as ethnic foods in America, genetic engineering, probiotics, and wholegrain foods are explored. *New information about the use of knives and other basic kitchen equipment has been added in the chapter called Back to Basics. *Chapters have been grouped into new categories to support the ordering of content used by many instructors. As in previous editions, chapters are cross-referenced throughout the text. *Chapter summaries and a key term list have been included for the first time in this edition. These features, along with the end of the chapter study questions, are designed to assist students in their review of the chapter.

Author : Food and Nutrition Information Center (U.S.).
Genre :
Publisher :
ISBN : STANFORD:36105130624195
Type book : PDF, Epub, Kindle and Mobi
File Download : page

Author : R. Paul Singh
Genre : Technology & Engineering
Publisher : Gulf Professional Publishing
ISBN : 9780080574493
Type book : PDF, Epub, Kindle and Mobi
File Download : 750 page

Food engineering is a required class in food science programs, as outlined by the Institute for Food Technologists (IFT). The concepts and applications are also required for professionals in food processing and manufacturing to attain the highest standards of food safety and quality. The third edition of this successful textbook succinctly presents the engineering concepts and unit operations used in food processing, in a unique blend of principles with applications. The authors use their many years of teaching to present food engineering concepts in a logical progression that covers the standard course curriculum. Each chapter describes the application of a particular principle followed by the quantitative relationships that define the related processes, solved examples, and problems to test understanding. The subjects the authors have selected to illustrate engineering principles demonstrate the relationship of engineering to the chemistry, microbiology, nutrition and processing of foods. Topics incorporate both traditional and contemporary food processing operations.

Author : Charles Wesley Dunn
Genre : Drugs
Publisher :
ISBN : UOM:35112104034048
Type book : PDF, Epub, Kindle and Mobi
File Download : 2347 page

Author : Cangliang Shen
Genre : Science
Publisher : Academic Press
ISBN : 9780128232439
Type book : PDF, Epub, Kindle and Mobi
File Download : 174 page

Introductory Microbiology Lab Skills and Techniques in Food Science covers topics on isolation, identification, numeration and observation of microorganisms, biochemistry tests, case studies, clinical lab tasks, and basic applied microbiology. The book is written technically with figures and photos showing details of every lab procedure. This is a resource that is skills-based focusing on lab technique training. It is introductory in nature, but encourages critical thinking based on real case studies of what happens in labs every day and includes self-evaluation learning questions after each lab section. This is an excellent guide for anyone who needs to understand how to apply microbiology to the lab in a practical setting. Presents step-by-step lab procedures with photos in lab setting. Includes case studies of microorganism causing infectious disease. Provides clinical microbial lab tasks to mimic real-life situations applicable to industry.

Author : Gladys Ellen Vail
Genre : Cookbooks
Publisher :
ISBN : UOM:39015010657321
Type book : PDF, Epub, Kindle and Mobi
File Download : 693 page

Author : John W. Brady
Genre : Cooking
Publisher : Comstock Publishing Associates
ISBN : 0801450756
Type book : PDF, Epub, Kindle and Mobi
File Download : 638 page

Authored by one of the leading scholars in the field, Introductory Food Chemistry deploys the most current understanding of the relationship between molecular structure and function for food proteins, carbohydrates, and lipids.

Author : Michael Zeece
Genre : Technology & Engineering
Publisher : Academic Press
ISBN : 9780128117262
Type book : PDF, Epub, Kindle and Mobi
File Download : 430 page

Introduction to the Chemistry of Food describes the molecular composition of food and the chemistry of its components. It provides students with an understanding of chemical and biochemical reactions that impact food quality and contribute to wellness. This innovative approach enables students in food science, nutrition and culinology to better understand the role of chemistry in food. Specifically, the text provides background in food composition, demonstrates how chemistry impacts quality, and highlights its role in creating novel foods. Each chapter contains a review section with suggested learning activities. Text and supplemental materials can be used in traditional face-to-face, distance, or blended learning formats. Describes the major and minor components of food Explains the functional properties contributed by proteins, carbohydrates and lipids in food Explores the chemical and enzymatic reactions affecting food attributes (color, flavor and nutritional quality) Describes the gut microbiome and influence of food components on its microbial population Reviews major food systems and novel sources of food protein

Author : Sister Marie Alphonse Morin
Genre : Associations, institutions, etc
Publisher :
ISBN : CORNELL:31924003585274
Type book : PDF, Epub, Kindle and Mobi
File Download : 258 page

Author : Simon Flanagan
Genre : Medical
Publisher : Elsevier
ISBN : 9781782420217
Type book : PDF, Epub, Kindle and Mobi
File Download : 448 page

Allergens in food and their detection, management and elimination constitute a key issue for food manufacturers, especially in terms of safety. This book reviews current and emerging technologies for detecting and reducing allergens, as well as issues such as traceability, regulation and consumer attitudes. Following an introductory chapter by a distinguished expert, part one covers allergen management throughout the food chain. Part two details current and emerging methods of allergen detection in food, and part three covers methods for reducing and eliminating allergens in food. Finally, part four focuses on the control and detection of individual food allergens and the risks each one presents in food manufacture. Reviews current and emerging technologies for detecting and reducing allergens, as well as issues such as traceability, regulation and consumer attitudes Covers allergen management throughout the food chain and reviews current and emerging methods of allergen detection Examines methods for reducing and eliminating allergens in food and provides a detailed overview of the control and detection of individual food allergens