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Author: Avantina Sharma
Publisher:
Published: 2006
Total Pages: 565
ISBN-13: 9788181890979
DOWNLOAD EBOOKDownload or read book Textbook Of Food Science & Technology Text Book Library Edition written by Avantina Sharma and published by . This book was released on 2006 with total page 565 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author: Geoffrey Campbell-Platt
Publisher: John Wiley & Sons
Published: 2017-11-29
Total Pages: 581
ISBN-13: 0470673427
DOWNLOAD EBOOKFood 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.
Download or read book Food Science and Technology written by Geoffrey Campbell-Platt and published by John Wiley & Sons. This book was released on 2017-11-29 with total page 581 pages. Available in PDF, EPUB and Kindle. 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.
Author: Geoffrey Campbell-Platt
Publisher: John Wiley & Sons
Published: 2011-08-26
Total Pages: 799
ISBN-13: 1444357824
DOWNLOAD EBOOKThis brand new comprehensive text and reference book is 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. Food Science and Technology, supported by the International Union of Food Science and Technology 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 recognised experts in their respective fields, and together represent some of the world’s leading universities and international food science and technology organisations. Expertly drawn together, produced and edited, Food Science and Technology provides the following: Coverage of all the elements of food science and technology degree programs internationally Essential information for all professionals in the food industry worldwide Chapters written by authoritative, internationally respected contributing authors A must-have reference book for libraries in every university, food science and technology research institute, and food company globally Additional resources published on the book's web site: www.wiley.com/go/campbellplatt About IUFoST The International Union of Food Science and Technology (IUFoST) is a country-membership organisation representing some 65 member countries, and around 200,000 food scientists and technologists worldwide. IUFoST is the global voice of food science and technology, dedicated to promoting the sharing of knowledge and good practice in food science and technology internationally. IUFoST organises World Congresses of Food Science and Technology, and has established the International Academy of Food Science and Technology (IAFoST) to which eminent food scientists can be elected by peer review. For further information about IUFoST and its activities, visit: www.iufost.org
Download or read book Food Science and Technology written by Geoffrey Campbell-Platt and published by John Wiley & Sons. This book was released on 2011-08-26 with total page 799 pages. Available in PDF, EPUB and Kindle. Book excerpt: This brand new comprehensive text and reference book is 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. Food Science and Technology, supported by the International Union of Food Science and Technology 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 recognised experts in their respective fields, and together represent some of the world’s leading universities and international food science and technology organisations. Expertly drawn together, produced and edited, Food Science and Technology provides the following: Coverage of all the elements of food science and technology degree programs internationally Essential information for all professionals in the food industry worldwide Chapters written by authoritative, internationally respected contributing authors A must-have reference book for libraries in every university, food science and technology research institute, and food company globally Additional resources published on the book's web site: www.wiley.com/go/campbellplatt About IUFoST The International Union of Food Science and Technology (IUFoST) is a country-membership organisation representing some 65 member countries, and around 200,000 food scientists and technologists worldwide. IUFoST is the global voice of food science and technology, dedicated to promoting the sharing of knowledge and good practice in food science and technology internationally. IUFoST organises World Congresses of Food Science and Technology, and has established the International Academy of Food Science and Technology (IAFoST) to which eminent food scientists can be elected by peer review. For further information about IUFoST and its activities, visit: www.iufost.org
Author: Peter S. Murano
Publisher: Cengage Learning
Published: 2003
Total Pages: 0
ISBN-13: 9780534544867
DOWNLOAD EBOOKA comprehensive introductory level text that provides thorough up to date coverage of a broad range of topics in food science and technology.
Download or read book Understanding Food Science and Technology written by Peter S. Murano and published by Cengage Learning. This book was released on 2003 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: A comprehensive introductory level text that provides thorough up to date coverage of a broad range of topics in food science and technology.
Author: G.F. Stewart
Publisher: Elsevier
Published: 2012-12-02
Total Pages: 307
ISBN-13: 0323138594
DOWNLOAD EBOOKThe Second Edition of this popular textbook has benefited from several years of exposure to both teachers and students. Based on their own experiences as well as those of others, the authors have reorganized, added, and updated this work to meet the needs of the current curriculum. As with the first edition the goal is to introduce the beginning student to the field of food science and technology. Thus, the book discusses briefly the complex of basic sciences fundamental to food processing and preservation as well as the application of these sciences to the technology of providing the consumer with food products that are at once appealing to the eye, pleasing to the palate, and nutritious to the human organism. Introduction to Food Science and Technology is set in the world in which it operates; it contains discussions of historical development, the current world food situation, the safety regulations and laws that circumscribe the field, and the careers that it offers.
Download or read book Introduction to Food Science and Technology written by G.F. Stewart and published by Elsevier. This book was released on 2012-12-02 with total page 307 pages. Available in PDF, EPUB and Kindle. Book excerpt: The Second Edition of this popular textbook has benefited from several years of exposure to both teachers and students. Based on their own experiences as well as those of others, the authors have reorganized, added, and updated this work to meet the needs of the current curriculum. As with the first edition the goal is to introduce the beginning student to the field of food science and technology. Thus, the book discusses briefly the complex of basic sciences fundamental to food processing and preservation as well as the application of these sciences to the technology of providing the consumer with food products that are at once appealing to the eye, pleasing to the palate, and nutritious to the human organism. Introduction to Food Science and Technology is set in the world in which it operates; it contains discussions of historical development, the current world food situation, the safety regulations and laws that circumscribe the field, and the careers that it offers.
Author: Robert L. Shewfelt
Publisher: CRC Press
Published: 2015-08-28
Total Pages: 437
ISBN-13: 1482209756
DOWNLOAD EBOOKWritten as an introductory food science textbook that excites students and fosters learning, the first edition of Introducing Food Science broke new ground. With an easy-to-read format and innovative sections such as Looking Back, Remember This!, and Looking Ahead, it quickly became popular with students and professors alike. This newly revised second edition keeps the features that made the first edition so well liked, while adding updated information as well as new tables, figures, exercises, and problems. See What’s New in the Second Edition: New chapter Sustainability and Distribution Approximately 60 new tables and figures New section at the end of each chapter with problems / exercises to test comprehension Now includes a glossary The book consists of four sections with each one building on the previous section to provide a logical structure and cohesiveness. It contains a series of problems at the end of each chapter to help students test their ability to comprehend the material and to provide instructors a reservoir for assignments, class discussions, and test questions. At least one problem at the end of each chapter involves a calculation so that students can strengthen their quantitative skills. The text introduces the basics of food science and then building on this foundation, explores it sub-disciplines. The well-rounded presentation conveys both commercial and scientific perspectives, providing a true flavor of food science and preparing students for future studies in this field.
Download or read book Introducing Food Science written by Robert L. Shewfelt and published by CRC Press. This book was released on 2015-08-28 with total page 437 pages. Available in PDF, EPUB and Kindle. Book excerpt: Written as an introductory food science textbook that excites students and fosters learning, the first edition of Introducing Food Science broke new ground. With an easy-to-read format and innovative sections such as Looking Back, Remember This!, and Looking Ahead, it quickly became popular with students and professors alike. This newly revised second edition keeps the features that made the first edition so well liked, while adding updated information as well as new tables, figures, exercises, and problems. See What’s New in the Second Edition: New chapter Sustainability and Distribution Approximately 60 new tables and figures New section at the end of each chapter with problems / exercises to test comprehension Now includes a glossary The book consists of four sections with each one building on the previous section to provide a logical structure and cohesiveness. It contains a series of problems at the end of each chapter to help students test their ability to comprehend the material and to provide instructors a reservoir for assignments, class discussions, and test questions. At least one problem at the end of each chapter involves a calculation so that students can strengthen their quantitative skills. The text introduces the basics of food science and then building on this foundation, explores it sub-disciplines. The well-rounded presentation conveys both commercial and scientific perspectives, providing a true flavor of food science and preparing students for future studies in this field.
Author: Vickie A. Vaclavik
Publisher: Springer Science & Business Media
Published: 2013-12-05
Total Pages: 499
ISBN-13: 146149138X
DOWNLOAD EBOOKThe fourth edition of this classic text continues to use a multidisciplinary approach to expose the non-major food science student to the physical and chemical composition of foods. Additionally, food preparation and processing, food safety, food chemistry, and food technology applications are discussed in this single source of information. The book begins with an Introduction to Food Components, Quality and Water. Next, it addresses Carbohydrates in Food, Starches, Pectins and Gums. Grains: Cereals, Flour, Rice and Pasta, and Vegetables and Fruits follow. Proteins in Food, Meat, Poultry, Fish, and Dry Beans; Eggs and Egg Products, Milk and Milk Products as well as Fats and Oil Products, Food Emulsions and Foams are covered. Next, Sugar, Sweeteners, and Confections and a chapter on Baked Products Batters and Dough is presented. A new section entitled Aspects of Food Processing covers information on Food Preservation, Food Additives, and Food Packaging. Food Safety and Government Regulation of the Food Supply and Labeling are also discussed in this text. As appropriate, each chapter discusses the nutritive value and safety issues of the highlighted commodity. The USDA My Plate is utilized throughout the chapters. A Conclusion, Glossary and further References as well as Bibliography are included in each chapter. Appendices at the end of the book include a variety of current topics such as Biotechnology, Functional Foods, Nutraceuticals, Phytochemicals, Medical Foods, USDA Choosemyplate.gov, Food Label Health Claims, Research Chefs Association certification, Human Nutrigenomics and New Product Development.
Download or read book Essentials of Food Science written by Vickie A. Vaclavik and published by Springer Science & Business Media. This book was released on 2013-12-05 with total page 499 pages. Available in PDF, EPUB and Kindle. Book excerpt: The fourth edition of this classic text continues to use a multidisciplinary approach to expose the non-major food science student to the physical and chemical composition of foods. Additionally, food preparation and processing, food safety, food chemistry, and food technology applications are discussed in this single source of information. The book begins with an Introduction to Food Components, Quality and Water. Next, it addresses Carbohydrates in Food, Starches, Pectins and Gums. Grains: Cereals, Flour, Rice and Pasta, and Vegetables and Fruits follow. Proteins in Food, Meat, Poultry, Fish, and Dry Beans; Eggs and Egg Products, Milk and Milk Products as well as Fats and Oil Products, Food Emulsions and Foams are covered. Next, Sugar, Sweeteners, and Confections and a chapter on Baked Products Batters and Dough is presented. A new section entitled Aspects of Food Processing covers information on Food Preservation, Food Additives, and Food Packaging. Food Safety and Government Regulation of the Food Supply and Labeling are also discussed in this text. As appropriate, each chapter discusses the nutritive value and safety issues of the highlighted commodity. The USDA My Plate is utilized throughout the chapters. A Conclusion, Glossary and further References as well as Bibliography are included in each chapter. Appendices at the end of the book include a variety of current topics such as Biotechnology, Functional Foods, Nutraceuticals, Phytochemicals, Medical Foods, USDA Choosemyplate.gov, Food Label Health Claims, Research Chefs Association certification, Human Nutrigenomics and New Product Development.
Author: Norman N. Potter
Publisher: Springer Science & Business Media
Published: 2013-04-17
Total Pages: 749
ISBN-13: 9401572623
DOWNLOAD EBOOKAlmost two decades have passed since the first edition of Food Science was published in 1968. Previous editions have been widely circulated in the United States and abroad and have been accepted as a textbook in many colleges and universities. The book also has been translated into Japanese and Spanish. This response has encouraged me to adhere to prior objectives in preparing this fourth edition. The book continues to be aimed primarily at those with no previous instruction in food sci ence. Its purpose is to introduce and to survey the complex and fasci nating interrelationships between the properties of food materials and the changing methods of handling and manufacturing them into an al most unlimited number of useful products. The book especially ad dresses the needs for insight and appreciation of the broad scope of food science by students considering this field as a profession, as well as those by professionals in allied fields that service or interface with the food industry in ever-increasing ways. The literature of food science and food technology has rapidly ma tured from earlier articles to books to encyclopedias. Where technolog ical capabilities once were limited, rapid advances in many fields contin ually raise questions on the responsible management of technology and its environmental, social, and economic consequences. Changes in em phasis have been many. Affluent countries have become more con cerned with the health effects of nutrient excesses than with deficien cies, while hungry nations continue to suffer shortages.
Download or read book Food Science written by Norman N. Potter and published by Springer Science & Business Media. This book was released on 2013-04-17 with total page 749 pages. Available in PDF, EPUB and Kindle. Book excerpt: Almost two decades have passed since the first edition of Food Science was published in 1968. Previous editions have been widely circulated in the United States and abroad and have been accepted as a textbook in many colleges and universities. The book also has been translated into Japanese and Spanish. This response has encouraged me to adhere to prior objectives in preparing this fourth edition. The book continues to be aimed primarily at those with no previous instruction in food sci ence. Its purpose is to introduce and to survey the complex and fasci nating interrelationships between the properties of food materials and the changing methods of handling and manufacturing them into an al most unlimited number of useful products. The book especially ad dresses the needs for insight and appreciation of the broad scope of food science by students considering this field as a profession, as well as those by professionals in allied fields that service or interface with the food industry in ever-increasing ways. The literature of food science and food technology has rapidly ma tured from earlier articles to books to encyclopedias. Where technolog ical capabilities once were limited, rapid advances in many fields contin ually raise questions on the responsible management of technology and its environmental, social, and economic consequences. Changes in em phasis have been many. Affluent countries have become more con cerned with the health effects of nutrient excesses than with deficien cies, while hungry nations continue to suffer shortages.
Author: Norman N. Potter
Publisher: Springer Science & Business Media
Published: 2012-12-06
Total Pages: 620
ISBN-13: 146154985X
DOWNLOAD EBOOKNow in its fifth edition, Food Science remains the most popular and reliable text for introductory courses in food science and technology. This new edition retains the basic format and pedagogical features of previous editions and provides an up-to-date foundation upon which more advanced and specialized knowledge can be built. This essential volume introduces and surveys the broad and complex interrelationships among food ingredients, processing, packaging, distribution and storage, and explores how these factors influence food quality and safety. Reflecting recent advances and emerging technologies in the area, this new edition includes updated commodity and ingredient chapters to emphasize the growing importance of analogs, macro-substitutions, fat fiber and sugar substitutes and replacement products, especially as they affect new product development and increasing concerns for a healthier diet. Revised processing chapters include changing attitudes toward food irradiation, greater use of microwave cooking and microwaveable products, controlled and modified atmosphere packaging and expanding technologies such a extrusion cooking, ohmic heating and supercritical fluid extraction, new information that addresses concerns about the responsible management of food technology, considering environmental, social and economic consequences, as well as the increasing globalization of the food industry. Discussions of food safety an consumer protection including newer phychrotropic pathogens; HAACP techniques for product safety and quality; new information on food additives; pesticides and hormones; and the latest information on nutrition labeling and food regulation. An outstanding text for students with little or no previous instruction in food science and technology, Food Science is also a valuable reference for professionals in food processing, as well as for those working in fields that service, regulate or otherwise interface with the food industry.
Download or read book Food Science written by Norman N. Potter and published by Springer Science & Business Media. This book was released on 2012-12-06 with total page 620 pages. Available in PDF, EPUB and Kindle. Book excerpt: Now in its fifth edition, Food Science remains the most popular and reliable text for introductory courses in food science and technology. This new edition retains the basic format and pedagogical features of previous editions and provides an up-to-date foundation upon which more advanced and specialized knowledge can be built. This essential volume introduces and surveys the broad and complex interrelationships among food ingredients, processing, packaging, distribution and storage, and explores how these factors influence food quality and safety. Reflecting recent advances and emerging technologies in the area, this new edition includes updated commodity and ingredient chapters to emphasize the growing importance of analogs, macro-substitutions, fat fiber and sugar substitutes and replacement products, especially as they affect new product development and increasing concerns for a healthier diet. Revised processing chapters include changing attitudes toward food irradiation, greater use of microwave cooking and microwaveable products, controlled and modified atmosphere packaging and expanding technologies such a extrusion cooking, ohmic heating and supercritical fluid extraction, new information that addresses concerns about the responsible management of food technology, considering environmental, social and economic consequences, as well as the increasing globalization of the food industry. Discussions of food safety an consumer protection including newer phychrotropic pathogens; HAACP techniques for product safety and quality; new information on food additives; pesticides and hormones; and the latest information on nutrition labeling and food regulation. An outstanding text for students with little or no previous instruction in food science and technology, Food Science is also a valuable reference for professionals in food processing, as well as for those working in fields that service, regulate or otherwise interface with the food industry.
Author: Yiu H. Hui
Publisher: CRC Press
Published: 2006
Total Pages: 938
ISBN-13: 0849398495
DOWNLOAD EBOOKDownload or read book Handbook of Food Science, Technology, and Engineering written by Yiu H. Hui and published by CRC Press. This book was released on 2006 with total page 938 pages. Available in PDF, EPUB and Kindle. Book excerpt:
