Introductory Foods Book

Introductory Foods

  • Author : Marion Bennion
  • Publisher : Unknown
  • Release Date : 2004
  • Genre: Cookery
  • Pages : 878
  • ISBN 10 : 0131911287

Introductory Foods Excerpt :

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.

Introduction to Food Engineering Book
Score: 4
From 2 Ratings

Introduction to Food Engineering

  • Author : R. Paul Singh
  • Publisher : Gulf Professional Publishing
  • Release Date : 2001-06-29
  • Genre: Technology & Engineering
  • Pages : 750
  • ISBN 10 : 9780080574493

Introduction to Food Engineering Excerpt :

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.

Introductory Microbiology Lab Skills and Techniques in Food Science Book

Introductory Microbiology Lab Skills and Techniques in Food Science

  • Author : Cangliang Shen
  • Publisher : Academic Press
  • Release Date : 2021-11-02
  • Genre: Science
  • Pages : 174
  • ISBN 10 : 9780128232439

Introductory Microbiology Lab Skills and Techniques in Food Science Excerpt :

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.

Introduction to the Chemistry of Food Book

Introduction to the Chemistry of Food

  • Author : Michael Zeece
  • Publisher : Academic Press
  • Release Date : 2020-01-30
  • Genre: Technology & Engineering
  • Pages : 430
  • ISBN 10 : 9780128117262

Introduction to the Chemistry of Food Excerpt :

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

Foods Book


  • Author : Gladys Ellen Vail
  • Publisher : Unknown
  • Release Date : 1967
  • Genre: Cookbooks
  • Pages : 693
  • ISBN 10 : UOM:39015010657321

Foods Excerpt :

Foods   Nutrition Encyclopedia Book
Score: 4
From 1 Ratings

Foods Nutrition Encyclopedia

  • Author : Audrey H. Ensminger
  • Publisher : Unknown
  • Release Date : 1983
  • Genre: Diet
  • Pages : 2415
  • ISBN 10 : UOM:39015011857235

Foods Nutrition Encyclopedia Excerpt :

"Covers the whole gamut of the three-pronged subject, foods-nutrition-health." Approximately 2800 entries intended for lay persons and professionals. Authorities who compiled the book selected topics according to interest to readers as consumers. Opposing points of view are presented in entries. While a few entries are several pages long, most are brief and concise. Tables, illustrations, cross references. Index.

Food Process Engineering Book

Food Process Engineering

  • Author : F. Xavier Malcata
  • Publisher : CRC Press
  • Release Date : 2020-12-13
  • Genre: Technology & Engineering
  • Pages : 556
  • ISBN 10 : 9781000692884

Food Process Engineering Excerpt :

Food Process Engineering: Safety Assurance and Complements pursues a logical sequence of coverage of industrial processing of food and raw material where safety and complementary issues are germane. Measures to guarantee food safety are addressed at start, and the most relevant intrinsic and extrinsic factors are reviewed, followed by description of unit operations that control microbial activity via the supply of heat supply or the removal of heat. Operations prior and posterior are presented, as is the case of handling, cleaning, disinfection and rinsing, and effluent treatment and packaging, complemented by a brief introduction to industrial utilities normally present in a food plant. Key Features: Overviews the technological issues encompassing properties of food products Provides comprehensive mathematical simulation of food processes Analyzes the engineering of foods at large, and safety and complementary operations in particular, with systematic derivation of all relevant formulae Discusses equipment features required by the underlying processes

Spray Drying Techniques for Food Ingredient Encapsulation Book

Spray Drying Techniques for Food Ingredient Encapsulation

  • Author : C. Anandharamakrishnan
  • Publisher : John Wiley & Sons
  • Release Date : 2015-07-23
  • Genre: Technology & Engineering
  • Pages : 312
  • ISBN 10 : 9781118864272

Spray Drying Techniques for Food Ingredient Encapsulation Excerpt :

Spray drying is a well-established method for transforming liquid materials into dry powder form. Widely used in the food and pharmaceutical industries, this technology produces high quality powders with low moisture content, resulting in a wide range of shelf stable food and other biologically significant products. Encapsulation technology for bioactive compounds has gained momentum in the last few decades and a series of valuable food compounds, namely flavours, carotenoids and microbial cells have been successfully encapsulated using spray drying. Spray Drying Technique for Food Ingredient Encapsulation provides an insight into the engineering aspects of the spray drying process in relation to the encapsulation of food ingredients, choice of wall materials, and an overview of the various food ingredients encapsulated using spray drying. The book also throws light upon the recent advancements in the field of encapsulation by spray drying, i.e., nanospray dryers for production of nanocapsules and computational fluid dynamics (CFD) modeling. Addressing the basics of the technology and its applications, the book will be a reference for scientists, engineers and product developers in the industry.

Introductory Food Chemistry Book

Introductory Food Chemistry

  • Author : John W. Brady
  • Publisher : Comstock Publishing Associates
  • Release Date : 2013
  • Genre: Cooking
  • Pages : 638
  • ISBN 10 : 0801450756

Introductory Food Chemistry Excerpt :

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.

Introductory Nutrition Book

Introductory Nutrition

  • Author : Helen Andrews Guthrie
  • Publisher : Unknown
  • Release Date : 1983
  • Genre: Diet
  • Pages : 675
  • ISBN 10 : UOM:39015016321666

Introductory Nutrition Excerpt :

Good,No Highlights,No Markup,all pages are intact, Slight Shelfwear,may have the corners slightly dented, may have slight color changes/slightly damaged spine.

Modern Food Microbiology Book

Modern Food Microbiology

  • Author : James M. Jay
  • Publisher : Springer Science & Business Media
  • Release Date : 2008-02-05
  • Genre: Technology & Engineering
  • Pages : 790
  • ISBN 10 : 9780387234137

Modern Food Microbiology Excerpt :

With thirty revised and updated chapters the new edition of this classic text brings benefits to professors and students alike who will find new sections on many topics concerning modern food microbiology. This authoritative book builds on the trusted and established sections on food preservation by modified atmosphere, high pressure and pulsed electric field processing. It further covers food-borne pathogens, food regulations, fresh-cut produce, new food products, and risk assessment and analysis. In-depth references, appendixes, illustrations, index and thorough updating of taxonomies make this an essential for every food scientist.