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Introductory Food Science

Introductory Food Science
  • Author : Donald Bailey Smith
  • Publsiher : Anonim
  • Release : 06 March 1967
  • ISBN : 0987654321
  • Pages : 164 pages
  • Rating : 4/5 from 21 ratings
GET THIS BOOKIntroductory Food Science

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Fennema's Food Chemistry, Fourth Edition

Fennema's Food Chemistry, Fourth Edition
  • Author : Srinivasan Damodaran,Kirk L. Parkin,Owen R. Fennema
  • Publisher : CRC Press
  • Release : 18 September 2007
GET THIS BOOKFennema's Food Chemistry, Fourth Edition

This latest edition of the most internationally respected reference in food chemistry for more than 30 years, Fennema’s Food Chemistry once again meets and surpasses the standards of quality, comprehensive information set by its predecessors. This edition introduces new editors and contributors, who are recognized experts in their fields. All chapters reflect recent scientific advances and, where appropriate, have expanded and evolved their focus to provide readers with the current state-of-the-science of chemistry for the food industry. The fourth edition


Food Canning Technology

Food Canning Technology
  • Author : Jean Larousse,Bruce E. Brown
  • Publisher : Wiley-VCH
  • Release : 27 December 1996
GET THIS BOOKFood Canning Technology

Food Canning Technology Edited By Jean Larousse Bruce E. Brown * This book offers a comprehensive review of the various scientific, technological, and economic aspects of food product preservations. * It examines the diverse problems which are associated with the stability of products such as meat, fish, vegetables, and fruit, and thoroughly covers the methods and processing steps necessary to maintain the quality of these foods. * Food Canning Technology is aimed at food technologists, food scientists, and students in food chemistry and




Handbook of Frozen Food Processing and Packaging

Handbook of Frozen Food Processing and Packaging
  • Author : Da-Wen Sun
  • Publisher : CRC Press
  • Release : 14 November 2005
GET THIS BOOKHandbook of Frozen Food Processing and Packaging

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


Handbook of Frozen Food Processing and Packaging, Second Edition

Handbook of Frozen Food Processing and Packaging, Second Edition
  • Author : Da-Wen Sun
  • Publisher : CRC Press
  • Release : 19 October 2011
GET THIS BOOKHandbook of Frozen Food Processing and Packaging, Second Edition

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,


Seafood

Seafood
  • Author : Zdzislaw E. Sikorski
  • Publisher : CRC Press
  • Release : 25 July 2020
GET THIS BOOKSeafood

This must-have resource focuses on marine food composition as it relates to nutrition. Filled with illustrations and graphs, it describes the biological and technical factors which effect the availability and quality of seafood resources and provides information on the biochemical changes, functional properties, contents, and biological value of the main components of the major marine food organisms. It presents the yield of edible parts for the different species and the applied procedures of processing and culinary preparation. This volume is





Post-harvest Fisheries Development

Post-harvest Fisheries Development
  • Author : Anonim
  • Publisher : Anonim
  • Release : 06 March 1996
GET THIS BOOKPost-harvest Fisheries Development

With fisheries all over the world reaching their limits of sustainable exploitation, there is a great need to ensure that the fish which are caught reach the consumer with minimal losses. The expansion of fishery products and attention to quality demanded by consumers requires policy-makers and fishery workers to have an understanding of the post-harvest aspects of fishery development. This book is a layman's guide to all aspects of post-harvest fisheries science and technology both in modern and traditional fisheries




Seafood Enzymes

Seafood Enzymes
  • Author : Norman F. Haard,Benjamin K. Simpson
  • Publisher : CRC Press
  • Release : 25 February 2000
GET THIS BOOKSeafood Enzymes

"Reviews specific enzymes and enzyme groups studied in recent years, delves into the relationship between enzymes and seafood quality, covers the application of enzymes as seafood processing aids, and focuses on the recovery of useful enzymes as by-products from seafood waste. Details the control of enzyme activity in seafood products."