Introducing Food Science

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Introducing Food Science

Robert L. Shewfelt,Alicia Orta-Ramirez,Andrew D. Clarke
Introducing Food Science Book PDF

Author : Robert L. Shewfelt,Alicia Orta-Ramirez,Andrew D. Clarke
Publisher : CRC Press
Page : 437 pages
File Size : 45,5 Mb
Release : 2015-08-28
Category : Technology & Engineering
ISBN : 9781482209754

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Introducing Food Science by Robert L. Shewfelt,Alicia Orta-Ramirez,Andrew D. Clarke Pdf

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.

Introducing Food Science

Robert L. Shewfelt
Introducing Food Science Book PDF

Author : Robert L. Shewfelt
Publisher : CRC Press
Page : 386 pages
File Size : 53,7 Mb
Release : 2011-05-16
Category : Medical
ISBN : 9781420012729

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Introducing Food Science by Robert L. Shewfelt Pdf

As daily consumers of foods and beverages, everyone has opinions and interests about their diet choices. However, many questions about food are often non-technical and, therefore, defy technical answers. Introducing Food Science addresses a range of food issues facing today's consumer, proceeding from a general and student-friendly discussion to an

Introduction to Food Science and Technology

G.F. Stewart,Maynard A. Amerine
Introduction to Food Science and Technology Book PDF

Author : G.F. Stewart,Maynard A. Amerine
Publisher : Elsevier
Page : 307 pages
File Size : 43,5 Mb
Release : 2012-12-02
Category : Technology & Engineering
ISBN : 9780323138598

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Introduction to Food Science and Technology by G.F. Stewart,Maynard A. Amerine Pdf

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.

Introduction to Food Science and Food Systems

Rick Parker,Miriah Pace
Introduction to Food Science and Food Systems Book PDF

Author : Rick Parker,Miriah Pace
Publisher : Cengage Learning
Page : 640 pages
File Size : 54,5 Mb
Release : 2016-03-04
Category : Social Science
ISBN : 143548939X

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Introduction to Food Science and Food Systems by Rick Parker,Miriah Pace Pdf

Cultivate a career in food science with INTRODUCTION TO FOOD SCIENCE AND FOOD SYSTEMS, 2nd Edition! Uncover the foundations of the modern food industry, from nutrition and chemistry to processing and safety, and delve into some of the most pressing foodborne issues of our day. Laced with full-color images, drawings, charts, and graphs, chapters discuss the latest information on genetically engineered foods, environmental concerns and sustainability, food needs of the world, the impacts of food on health, and more. INTRODUCTION TO FOOD SCIENCE AND FOOD SYSTEMS, 2nd Edition also tests your understanding of agriscience concepts with practical, hands-on activities in math, science and other key areas, aligning the readings with National Agricultural Education Standards and FFA Career Development Events (CDEs). Important Notice: Media content referenced within the product description or the product text may not be available in the ebook version.

Introduction to Food Process Engineering

P. G. Smith
Introduction to Food Process Engineering Book PDF

Author : P. G. Smith
Publisher : Springer Science & Business Media
Page : 514 pages
File Size : 55,6 Mb
Release : 2011-02-11
Category : Technology & Engineering
ISBN : 9781441976628

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Introduction to Food Process Engineering by P. G. Smith Pdf

This is a new book on food process engineering which treats the principles of processing in a scientifically rigorous yet concise manner, and which can be used as a lead in to more specialized texts for higher study. It is equally relevant to those in the food industry who desire a greater understanding of the principles of the food processes with which they work. This text is written from a quantitative and mathematical perspective and is not simply a descriptive treatment of food processing. The aim is to give readers the confidence to use mathematical and quantitative analyses of food processes and most importantly there are a large number of worked examples and problems with solutions. The mathematics necessary to read this book is limited to elementary differential and integral calculus and the simplest kind of differential equation.

Introduction to Food Engineering

R. Paul Singh,Dennis R. Heldman
Introduction to Food Engineering Book PDF

Author : R. Paul Singh,Dennis R. Heldman
Publisher : Gulf Professional Publishing
Page : 787 pages
File Size : 40,7 Mb
Release : 2001-06-29
Category : Technology & Engineering
ISBN : 9780080574493

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Introduction to Food Engineering by R. Paul Singh,Dennis R. Heldman Pdf

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.

Experimental Food Science

Anonim
Experimental Food Science Book PDF

Author : Anonim
Publisher : Academic Press
Page : 558 pages
File Size : 46,7 Mb
Release : 2012-12-02
Category : Technology & Engineering
ISBN : 9780323140041

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Experimental Food Science by Anonim Pdf

This textbook presents the scientific basis for understanding the nature of food and the principles of experimental methodology as applied to food. It reviews recent research findings and specific technological advances related to food. Taking an experimental approach, exercises are included at the end of each chapter to provide the needed experience in planning experiments. Emphasizing the relationships between chemical and physical properties, basic formulas and procedures are included in the appendix. Demonstrates the relationships among composition, structure, physical properties, and functional performance in foods Suggested exercises at the end of each chapter provide students with needed experience in designing experiments Extensive bibliographies of food science literature Appendix of basic formulas and procedures

Introduction to Food Biotechnology

Perry Johnson-Green
Introduction to Food Biotechnology Book PDF

Author : Perry Johnson-Green
Publisher : CRC Press
Page : 352 pages
File Size : 50,8 Mb
Release : 2018-10-03
Category : Technology & Engineering
ISBN : 9781351989435

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Introduction to Food Biotechnology by Perry Johnson-Green Pdf

Universities throughout the US and the rest of the world offer Food Biotechnology courses. However, until now, professors lacked a single, comprehensive text to present to their students. Introduction to Food Biotechnology describes, explains, and discusses biotechnology within the context of human nutrition, food production, and food processing. Written for undergraduate students in Food Science and Nutrition who do not have a background in molecular biology, it provides clear explanations of the broad range of topics that comprise the field of food biotechnology. Students will gain an understanding of the methods and rationales behind the genetic modification of plants and animals, as well as an appreciation of the associated risks to the environment and to public health. Introduction to Food Biotechnology examines cell culture, transgenic organisms, regulatory policy, safety issues, and consumer concerns. It covers microbial biotechnology in depth, emphasizing applications to the food industry and methods of large-scale cultivation of microbes and other cells. It also explores the potential of biotechnology to affect food security, risks, and other ethical problems. Biotechnology can be used as a tool within many disciplines, including food science, nutrition, dietetics, and agriculture. Using numerous examples, Introduction to Food Biotechnology lays a solid foundation in all areas of food biotechnology and provides a comprehensive review of the biological and chemical concepts that are important in each discipline. The book develops an understanding of the potential contributions of food biotechnology to the food industry, and towards improved food safety and public health.

The Science of Food

P. M. Gaman,K. B. Sherrington
The Science of Food Book PDF

Author : P. M. Gaman,K. B. Sherrington
Publisher : Elsevier
Page : 259 pages
File Size : 50,7 Mb
Release : 2013-10-22
Category : Cooking
ISBN : 9781483136332

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The Science of Food by P. M. Gaman,K. B. Sherrington Pdf

The Science of Food: An Introduction to Food Science, Nutrition and Microbiology, Second Edition conveys basic scientific facts and principles, necessary for the understanding of food science, nutrition, and microbiology. Organized into 17 chapters, this book begins with a discussion on measurement, metrication, basic chemistry, and organic chemistry of foods. Nutrients such as carbohydrates, fats, proteins, vitamins, mineral elements, and water in food are then described. The book also covers aspects of food poisoning, food spoilage, and food preservation. This book will be useful to students following TEC diploma courses in Catering, Home Economics, Food Science, FoodTechnology, Dietetics, and Nutrition.

Food Science and Technology

Geoffrey Campbell-Platt
Food Science and Technology Book PDF

Author : Geoffrey Campbell-Platt
Publisher : John Wiley & Sons
Page : 799 pages
File Size : 46,7 Mb
Release : 2011-08-26
Category : Technology & Engineering
ISBN : 9781444357820

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Food Science and Technology by Geoffrey Campbell-Platt Pdf

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

Essentials of Food Science

Vickie A. Vaclavik,Elizabeth W. Christian
Essentials of Food Science Book PDF

Author : Vickie A. Vaclavik,Elizabeth W. Christian
Publisher : Springer Science & Business Media
Page : 499 pages
File Size : 52,7 Mb
Release : 2013-12-05
Category : Technology & Engineering
ISBN : 9781461491385

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Essentials of Food Science by Vickie A. Vaclavik,Elizabeth W. Christian Pdf

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.

Science of Food

K. B. Sherrington,P. M. Gaman
Science of Food Book PDF

Author : K. B. Sherrington,P. M. Gaman
Publisher : Routledge
Page : 335 pages
File Size : 53,7 Mb
Release : 2010-08-20
Category : Business & Economics
ISBN : 9781136367281

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Science of Food by K. B. Sherrington,P. M. Gaman Pdf

First Published in 1998. The textbook provides a thorough grounding in the science of food preparation for BTEC National, HNC/D, and GNVQ Hospitality and Catering. It will also be useful for courses in Home Economics, Food Science, Food Technology, Dietetics and Nutrition. Topics are introduced through clear, concise explanations supported by up-to-date data.

Technology of Cereals

Norman Leslie Kent,A. D. Evers
Technology of Cereals Book PDF

Author : Norman Leslie Kent,A. D. Evers
Publisher : Woodhead Publishing
Page : 352 pages
File Size : 48,7 Mb
Release : 1994
Category : Technology & Engineering
ISBN : 0080408346

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Technology of Cereals by Norman Leslie Kent,A. D. Evers Pdf

A thorougly revised edition that encompasses new material including sections dealing with extrusion cooking and the use of cereals for animal feed. The section on industrial uses for cereals has been expanded considerably.

Food Technology

Anita Tull
Food Technology Book PDF

Author : Anita Tull
Publisher : Oxford University Press, USA
Page : 142 pages
File Size : 55,9 Mb
Release : 2002
Category : Education
ISBN : 0198328192

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Food Technology by Anita Tull Pdf

Intended for students of Food Technology, this book focuses on the knowledge and skills required for project work. It gives guidance on and opportunities to practise researching, preparing, carrying out, and presenting food projects. Foundation and Higher level questions are given at the end of each topic to test knowledge and understanding.

An Introduction to the Physical Chemistry of Food

John N. Coupland
An Introduction to the Physical Chemistry of Food Book PDF

Author : John N. Coupland
Publisher : Springer
Page : 192 pages
File Size : 47,7 Mb
Release : 2014-06-30
Category : Technology & Engineering
ISBN : 9781493907618

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An Introduction to the Physical Chemistry of Food by John N. Coupland Pdf

Familiar combinations of ingredients and processing make the structures that give food its properties. For example in ice cream, the emulsifiers and proteins stabilize partly crystalline milk fat as an emulsion, freezing (crystallization) of some of the water gives the product its hardness and polysaccharide stabilizers keep it smooth. Why different recipes work as they do is largely governed by the rules of physical chemistry. This textbook introduces the physical chemistry essential to understanding the behavior of foods. Starting with the simplest model of molecules attracting and repelling one another while being moved by the randomizing effect of heat, the laws of thermodynamics are used to derive important properties of foods such as flavor binding and water activity. Most foods contain multiple phases and the same molecular model is used to understand phase diagrams, phase separation and the properties of surfaces. The remaining chapters focus on the formation and properties of specific structures in foods – crystals, polymers, dispersions and gels. Only a basic understanding of food science is needed, and no mathematics or chemistry beyond the introductory college courses is required. At all stages, examples from the primary literature are used to illustrate the text and to highlight the practical applications of physical chemistry in food science.