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Books in Food science and technology

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1271-1280 of 1308 results in All results

Biocatalysis in Non-Conventional Media

  • 1st Edition
  • Volume 8
  • October 13, 1992
  • M.H. Vermuë + 3 more
  • English
  • eBook
    9 7 8 - 1 - 4 8 3 2 - 9 8 0 1 - 6
The international symposium "Fundamentals of Biocatalysis in Non-Conventional Media" was organized under auspices of the working party Applied Biocatalysis of the European Federation of Biotechnology. Among the topics discussed at the symposium were physical-chemical aspects such as pH, water-activity, viscosity, dielectric constants, polarity etc. in relation to biocatalysis in non-conventional media. New measuring techniques were introduced.For people working in the field of biocatalysis in non-conventional media this book will give an excellent overview of the gain in understanding over the last five years of the fundamental aspects of biocatalysis in non-conventional media.

Total Quality Management for the Food Industries

  • 1st Edition
  • May 1, 1992
  • WA Gould
  • English
  • Hardback
    9 7 8 - 1 - 8 4 5 6 9 - 6 0 1 - 6
  • eBook
    9 7 8 - 1 - 8 4 5 6 9 - 6 1 6 - 0
This is the complete interactive instruction book, easily followed, yet technically complete for the advanced food manager, by a proven expert in the field. This book was written with a total focus on the food industry, designed for the food industry and the food industry alone. Total quality management is the only answer to guide a food firm, its people, its quality of products and improve its productivity. It ensures that service and the food product meets expectation. Every firm that endorses, resources, and practices a total quality Management program will find great and meaningful accomplishments today and in the immediate future. It's the right step to achieve excellence and the development of satisfied customers. It will help you to more than meet your competition and build your bottom line. This book was written with a total focus on the Food Industry, designed for the food industry and the food industry alone.

Tomato Production, Processing and Technology

  • 1st Edition
  • January 1, 1992
  • WA Gould
  • English
  • Hardback
    9 7 8 - 1 - 8 4 5 6 9 - 5 9 9 - 6
  • eBook
    9 7 8 - 1 - 8 4 5 6 9 - 6 1 4 - 6
A complete guide to the tomato industry, including over 50 full colour photos on tomato diseases and other vital elements. It is a book needed by all tomato and tomato products packers, growers and anyone involved or interested in packing, processing and production of tomatoes and tomato products.

Food Machinery

  • 1st Edition
  • January 1, 1992
  • L M Cheng
  • English
  • eBook
    9 7 8 - 1 - 8 4 5 6 9 - 8 3 1 - 7
This book provides a general technical and mechanical background for the basic processing machinery now used for making snacks, baked goods and confectionery. It covers the basic principles, machine design, function, operation and output.

The Chemistry and Technology of Pectin

  • 1st Edition
  • December 3, 1991
  • Reginald H. Walter + 1 more
  • English
  • Hardback
    9 7 8 - 0 - 1 2 - 7 3 3 8 7 0 - 5
  • eBook
    9 7 8 - 0 - 0 8 - 0 9 2 6 4 4 - 5
A fundamental understanding of polymers has evolved in recent years concurrent with advances in analytical instrumentation. The theories and methodologies developed for the galacturonan biopolymers (collectively called pectins) have seldom been discoursed comprehensively in the context of the new knowledge. This text explains the scientific and technical basis of many of the practices followed in processing and preparing foods fabricated with or containing pectin. The material is presented in a very readable fashion for those with limited technical training.

Food Contaminants

  • 1st Edition
  • October 1, 1991
  • C Creaser + 1 more
  • English
  • eBook
    9 7 8 - 1 - 8 4 5 6 9 - 8 2 8 - 7
This book contains contributions based on the proceedings of two symposia on food contamination held in London in April 1989 and May 1990, both of which were organised jointly by the Environment, Food Chemistry and Toxicology Groups of the Royal Society of Chemistry. The aim of these meetings was to assess the extraneous chemical contamination of food from two sources: firstly, food-chain contaminants - the presence of plant toxicants of fungal metabolites in food, or the contamination of food from environmental sources (airborne, aquatic and terrestrial); and secondly, food-production contaminants - contaminants of man-made origin brought about by a desire to facilitate food production and distribution. The contributors concentrate on the contamination of food by chemicals arising from environmental and food-production sources. Chapter 1 is concerned with food-chain contaminants present in food as natural components of the diet. This is followed by discussion of the chlorinated dioxins and furans, and polycyclic aromatic hydrocarbons. Following an introduction to the control and surveillance of food-production contaminants, four areas of activity are described: migration from food contact materials with particular reference to plastics, the analysis and regulatory control of veterinary products, the analysis of pesticides in drinking water and finally the problem of food taints.

Marketing Sugar and other Sweeteners

  • 1st Edition
  • Volume 9
  • September 30, 1991
  • L.C. Polopolus + 1 more
  • English
  • eBook
    9 7 8 - 0 - 4 4 4 - 5 9 9 6 1 - 2
Marketing Sugar and Other Sweeteners was written to fill a large void of literature on the marketing aspects of an important sector of the food market. In fact, there are no books available on this subject.The intent of this book is to provide a readable, non-technical publication which provides a comprehensive presentation of major issues, trends, data, and likely outcomes of sweetener marketing. The emphasis is upon presentation of the real world operation of sugar and other sweetener markets as opposed to a theoretical model of sweetener markets. This objective requires probing into private market institutions such as sugar brokerage, as well as publicly instituted sugar policies of the American federal government.All of the participants in sweetener production, marketing, and policy will find this book useful.

Hop Production

  • 1st Edition
  • Volume 16
  • January 15, 1991
  • V. Rybacek
  • English
  • Hardback
    9 7 8 - 0 - 4 4 4 - 9 8 7 7 0 - 9
  • eBook
    9 7 8 - 0 - 4 4 4 - 5 9 8 4 5 - 5
This book deals in detail with all aspects of hop growing, hop cone handling, drying, storage and processing into hop products and preparations, and with their utilization in the brewing industry. Particular attention is given to theoretical and practical hop production problems from the perspective of biology, chemistry, and economics, the ultimate objective of the book being high-quality hop raw materials for the brewing industries. The book is intended for hop growers, traders, brewing specialists, agricultural colleges, hop research and brewing industry institutes.

Feta and Related Cheeses

  • 1st Edition
  • January 1, 1991
  • A. Y. Tamime + 1 more
  • English
  • eBook
    9 7 8 - 1 - 8 4 5 6 9 - 8 2 2 - 5
This book provides a detailed guide to white brined cheeses: raw materials, processes, manufacture, equipment and packaging, chemistry, microbiology and sensory specifications. It includes comprehensive coverage of the production, maturation and distribution of cheeses such as Feta, Domiati and Halloumi as well as many more local varieties.

Nitrates and Nitrites in Food and Water

  • 1st Edition
  • January 1, 1991
  • M J Hill
  • English
  • Hardback
    9 7 8 - 1 - 8 5 5 7 3 - 2 8 2 - 7
  • eBook
    9 7 8 - 1 - 8 5 5 7 3 - 6 5 5 - 9
Nitrate and nitrite are potentially dangerous substances which can have a detrimental effect on the ecological balance of rivers and lakes, and can cause harm to human health. This book puts into context the magnitude and complexity of the problems caused by nitrate and nitrite, and provides advice and information on ways to combat it.

Related subjects

Bakery products and baking technology

Beverages alcoholic and non alcoholic

Carbohydrates

Cereals and cereal products

Chemical analysis of food

Confectionary

Egg and egg products

Enzyme and fermentation technology

Fats and oils

Fish seafood and marine products

Flavour chemistry

Food additives

Food and health

Food biotechnology

Food chemistry

Food composition

Food contamination hygiene and toxicology

Food economics and statistics

Food engineering

Food marketing and management

Food microbiology

Food packaging

Food physics

Food policy

Food preservation methods and development

Food preservation packaging and storage

Food processing

Food processing equipment

Food processing technology

Food properties

Food safety

Food security

Food sensors and biosensors

Food sensory science

Food standards laws and regulations

Foods ingredients and additives

Fruits vegetables and nuts

Genetic engineering of foods novel foods

Gums gels and gelling agents

Herbs and spices

Macromolecule functionality

Meat poultry and game

Milk and dairy products

Nutraceuticals functional and medical foods

Nutrition

Postharvest storage

Sensory analysis and consumer sensory analysis research acceptability

Sensory evaluation and organoleptic properties

Sugar syrups and sweeteners