1# Library to Find Best eBook for Read
Author : A. J. Thanos
Release : 1986
Genre :
Kind : eBook
Book Rating : /5 ( reviews)
Book Synopsis Physico-chemical Changes in Vegetables During Processing and Storage by : A. J. Thanos
Download or read book Physico-chemical Changes in Vegetables During Processing and Storage written by A. J. Thanos. This book was released on 1986. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Delia B. Rodriguez-Amaya
Release : 2020-11-25
Genre : Technology & Engineering
Kind : eBook
Book Rating : 815/5 ( reviews)
Book Synopsis Chemical Changes During Processing and Storage of Foods by : Delia B. Rodriguez-Amaya
Download or read book Chemical Changes During Processing and Storage of Foods written by Delia B. Rodriguez-Amaya. This book was released on 2020-11-25. Available in PDF, EPUB and Kindle. Book excerpt: Chemical Changes During Processing and Storage of Foods: Implications for Food Quality and Human Health presents a comprehensive and updated discussion of the major chemical changes occurring in foods during processing and storage, the mechanisms and influencing factors involved, and their effects on food quality, shelf-life, food safety, and health. Food components undergo chemical reactions and interactions that produce both positive and negative consequences. This book brings together classical and recent knowledge to deliver a deeper understanding of this topic so that desirable alterations can be enhanced and undesirable changes avoided or reduced. Chemical Changes During Processing and Storage of Foods provides researchers in the fields of food science, nutrition, public health, medical sciences, food security, biochemistry, pharmacy, chemistry, chemical engineering, and agronomy with a strong knowledge to support their endeavors to improve the food we consume. It will also benefit undergraduate and graduate students working on a variety of disciplines in food chemistry Offers a comprehensive overview of the major chemical changes that occur in foods at the molecular level and discusses the positive and negative effects on food quality and human health Describes the mechanisms of these chemical changes and the factors that impede or accelerate their occurrence Helps to solve daily industry problems such as loss of color and nutritional quality, alteration of texture, flavor deterioration or development of off-flavor, loss of nutrients and bioactive compounds or lowering of their bioefficacy, and possible formation of toxic compounds
Author : S.T. Beckett
Release : 2012-12-06
Genre : Technology & Engineering
Kind : eBook
Book Rating : 272/5 ( reviews)
Book Synopsis Physico-Chemical Aspects of Food Processing by : S.T. Beckett
Download or read book Physico-Chemical Aspects of Food Processing written by S.T. Beckett. This book was released on 2012-12-06. Available in PDF, EPUB and Kindle. Book excerpt: Food processing is now the biggest industry in the UK and in many other countries. It is also rapidly changing from what was essentially a craft industry, batch processing relatively small amounts of product, to a very highly automated one with continuously operating high speed production lines. In addition, consumers have developed a greater expectation for consistently high standard products and coupled this with demands for such things as a more natural flavour, lower fat etc. The need for an increased knowledge of the scientific principles behind food processing has never been greater. Within the industry itself, increased automation, company diversification and amalgamations etc. have meant that those working in it have often to change their field of operation. Whereas twenty years ago, someone starting work in one branch of the food industry could expect, if he or she so desired, to work there all their working lives, this is now seldom the case. This means that a basic knowledge of the principles behind food processing is necessary both for the student at university or college, and for those already in the industry. It is hoped, therefore, that this book will appeal to both, and prove to be a useful reference over a wide range of food processing.
Author : Richardson
Release : 2013-11-21
Genre : Science
Kind : eBook
Book Rating : 163/5 ( reviews)
Book Synopsis Chemical Changes in Food During Processing by : Richardson
Download or read book Chemical Changes in Food During Processing written by Richardson. This book was released on 2013-11-21. Available in PDF, EPUB and Kindle. Book excerpt: This volume results from the Eighth Basic Symposium held by the Institute of Food Technologists in Anaheim, California on June 8-9, 1984. The theme of the symposium was "Chemical Changes in Food during Processing." The speakers included a mix of individuals from academic institu tions, governmental agencies, and the food industry. Twenty speakers discussed topics ranging from the basic chemistry relating to food constituents to the more applied aspects of chemical changes in food components during food processing. It was the intent of the organizers to bring together a group of speakers who could address the chemistry of changes in food compo nents during processing from a mechanistic point of view. As a con sequence, the proceedings of this symposium emphasize the basic chemistry of changes in food constituents from a generic perspective which is intended to provide the reader with a background to address more specific problems that may arise.
Author : Sakamon Devahastin
Release : 2010-08-03
Genre : Technology & Engineering
Kind : eBook
Book Rating : 426/5 ( reviews)
Book Synopsis Physicochemical Aspects of Food Engineering and Processing by : Sakamon Devahastin
Download or read book Physicochemical Aspects of Food Engineering and Processing written by Sakamon Devahastin. This book was released on 2010-08-03. Available in PDF, EPUB and Kindle. Book excerpt: Physical and chemical interactions between various constituents of foods resulting from processing operations often lead to physical, sensory, and nutritional changes in the properties of foods. Answering the need for a resource in this area, this volume describes the effects of various processing technologies in different food processing situations. A first part looks at the physicochemical property changes of different foods undergoing selected processes, such as drying, extrusion, microencapsulation, and microwave assisted thermal processing. The second part focuses on the changes of physicochemical properties of different products, such as seafood, meat, and confectionary products.
