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Quick Freezing Preservation Of Foods Foods Of Animal Origin Book in PDF, ePub and Kindle version is available to download in english. Read online anytime anywhere directly from your device. Click on the download button below to get a free pdf file of Quick Freezing Preservation Of Foods Foods Of Animal Origin book. This book definitely worth reading, it is an incredibly well-written.
Author : J. S. Pruthi
Publisher : Allied Publishers
Page : 696 pages
File Size : 54,9 Mb
Release : 1999
Category : Food
ISBN : 8170239621
Author : J. S. Pruthi
Publisher : Allied Publishers
Page : 584 pages
File Size : 51,7 Mb
Release : 1999
Category : Food
ISBN : 817023963X
Author : United States. Bureau of Foreign and Domestic Commerce,C. Roy Mundee
Publisher : Unknown
Page : 28 pages
File Size : 46,6 Mb
Release : 1938
Category : Food
ISBN : COLUMBIA:CU04135172
Author : Judith A. Evans
Publisher : John Wiley & Sons
Page : 368 pages
File Size : 52,6 Mb
Release : 2009-01-21
Category : Technology & Engineering
ISBN : 9781444302332
This book provides a comprehensive source of information on freezing and frozen storage of food. Initial chapters describe the freezing process and provide a fundamental understanding of the thermal and physical processes that occur during freezing. Experts in each stage of the frozen cold chain provide, within dedicated chapters, guidelines and advice on how to freeze food and maintain its quality during storage, transport, retail display and in the home. Individual chapters deal with specific aspects of freezing relevant to the main food commodities: meat, fish, fruit and vegetables. Legislation and new freezing processes are also covered. Frozen Food Science and Technology offers in-depth knowledge of current and emerging refrigeration technologies along the entire frozen food chain, enabling readers to optimise the quality of frozen food products. It is aimed at food scientists, technologists and engineers within the frozen food industry; frozen food retailers; and researchers and students of food science and technology.
Author : Vazhiyil Venugopal
Publisher : CRC Press
Page : 506 pages
File Size : 55,6 Mb
Release : 2005-11-01
Category : Technology & Engineering
ISBN : 9781420027396
With global fish production falling behind demand, the aquaculture of selected species has become an effective method to augment fish availability. Unlike natural species, however, cultured fish have limited consumer appeal. Value addition techniques can not only help satisfy the rising consumer demand for processed fishery products but also enhanc
Author : Norman W. Desrosier,Donald Kiteley Tressler
Publisher : A V I Publishing Company
Page : 648 pages
File Size : 47,5 Mb
Release : 1977
Category : Cooking
ISBN : UOM:39015002949306
Author : J. A. Berry
Publisher : Unknown
Page : 68 pages
File Size : 51,5 Mb
Release : 1937
Category : Farm produce
ISBN : CHI:086501018
Author : Anonim
Publisher : Unknown
Page : 720 pages
File Size : 42,6 Mb
Release : 1999
Category : Electronic
ISBN : CORNELL:31924087270157
Author : RS Khurmi | JK Gupta
Publisher : S. Chand Publishing
Page : 682 pages
File Size : 41,6 Mb
Release : 2008
Category : Technology & Engineering
ISBN : 9788121927819
The Multicolr Edition Has Been thoroughly revised and brought up-to-date.Multicolor pictures have been added to enhance the content value and to give the students and idea of what he will be dealing in relity,and to bridge the gap between theory and Practice.
Author : Wilson G. Pond,Buford L. Nichols,Dan L. Brown
Publisher : CRC Press
Page : 468 pages
File Size : 42,7 Mb
Release : 2009-02-12
Category : Medical
ISBN : 9781420077544
Food is the sustenance of life. But while we understand that a secure supply of food has been affected by many factors over the course of history, we do not often allow ourselves to entertain the idea that a lack of adequate food worldwide is a very real and dangerous possibility. While soil degradation, water distribution, climate change, populati
Author : Bibek Ray,Arun Bhunia
Publisher : CRC Press
Page : 658 pages
File Size : 42,7 Mb
Release : 2013-11-26
Category : Technology & Engineering
ISBN : 9781482208658
The golden era of food microbiology has begun. All three areas of food microbiology-beneficial, spoilage, and pathogenic microbiology-are expanding and progressing at an incredible pace. What was once a simple process of counting colonies has become a sophisticated process of sequencing complete genomes of starter cultures and use of biosensors to
Author : M. Shafiur Rahman
Publisher : CRC Press
Page : 1103 pages
File Size : 53,5 Mb
Release : 2020-06-10
Category : Technology & Engineering
ISBN : 9781498740494
The processing of food is no longer simple or straightforward, but is now a highly inter-disciplinary science. A number of new techniques have developed to extend shelf-life, minimize risk, protect the environment, and improve functional, sensory, and nutritional properties. Since 1999 when the first edition of this book was published, it has facilitated readers’ understanding of the methods, technology, and science involved in the manipulation of conventional and newer sophisticated food preservation methods. The Third Edition of the Handbook of Food Preservation provides a basic background in postharvest technology for foods of plant and animal origin, presenting preservation technology of minimally processed foods and hurdle technology or combined methods of preservation. Each chapter compiles the mode of food preservation, basic terminologies, and sequential steps of treatments, including types of equipment required. In addition, chapters present how preservation method affects the products, reaction kinetics and selected prediction models related to food stability, what conditions need be applied for best quality and safety, and applications of these preservation methods in different food products. This book emphasizes practical, cost-effective, and safe strategies for implementing preservation techniques for wide varieties of food products. Features: Includes extensive overview on the postharvest handling and treatments for foods of plants and animal origin Describes comprehensive preservation methods using chemicals and microbes, such as fermentation, antimicrobials, antioxidants, pH-lowering, and nitrite Explains comprehensive preservation by controlling of water, structure and atmosphere, such as water activity, glass transition, state diagram, drying, smoking, edible coating, encapsulation and controlled release Describes preservation methods using conventional heat and other forms of energy, such as microwave, ultrasound, ohmic heating, light, irradiation, pulsed electric field, high pressure, and magnetic field Revised, updated, and expanded with 18 new chapters, the Handbook of Food Preservation, Third Edition, remains the definitive resource on food preservation and is useful for practicing industrial and academic food scientists, technologists, and engineers.
Author : Anonim
Publisher : Unknown
Page : 1920 pages
File Size : 41,8 Mb
Release : 1956-07
Category : Agriculture
ISBN : UFL:31262082085027
Author : Gustavo V. Barbosa-Cánovas,Bilge Altunakar,Danilo J. Mejía-Lorío
Publisher : Food & Agriculture Org.
Page : 88 pages
File Size : 51,9 Mb
Release : 2005
Category : Business & Economics
ISBN : 9251052956
This manual provides information on freezing technology to preserve fruits and vegetables in small-scale operations. Practical examples demonstrating the application of the technology are given to provide a better understanding of the processes. Compared to other conventional methods used in the storage of fruits and vegetables, freezing is the most satisfactory method in terms of quality, process and overall cost. Currently, the frozen food market is one the largest sectors in the food industry. Industrialized countries dominate the trade in frozen food commodities, but developing countries can also develop their own frozen food industries. Introduction of adequate freezing technology is essential to meet the growing consumer demand for frozen foods in developing countries.
Author : Elsie Halstrom Dawson,Gladys L. Gilpin,Howard Reynolds
Publisher : Unknown
Page : 116 pages
File Size : 49,5 Mb
Release : 1950
Category : Frozen foods
ISBN : UVA:X030490956
