IFIS Dictionary of Food Science and Technology

IFIS Dictionary of Food Science and Technology

“When comparing this dictionary, there is very little competition at all… a very useful resource in the industrial, profession-al and supporting research areas, as well as for non-food scientists who have supervisory and management ...

Author: International Food Information Service

Publisher: John Wiley & Sons

ISBN: 9781405187404

Category: Technology & Engineering

Page: 488

View: 335

“When comparing this dictionary, there is very little competition at all… a very useful resource in the industrial, profession-al and supporting research areas, as well as for non-food scientists who have supervisory and management responsibility in a food area.” –Food & Beverage Reporter, Nov/Dec 2009 “I would thoroughly recommend this book to food scientists and technologists throughout the universities, research establishments and food and pharmaceutical companies. Librarians in all such establishments should ensure that they have copies on their shelves.” –International Journal of Dairy Technology, November 2009 “A must-own.” –Food Industry News, August 2009 IFIS has been producing quality comprehensive information for the world’s food science, food technology and nutrition community since its foundation in 1968 and, through its production of FSTA – Food Science and Technology Abstracts, has earned a worldwide reputation for excellence. Distilled from the extensive data held and maintained by IFIS, the dictionary is easy to use and has been rigorously edited and cross-referenced. Now in an extensively revised and updated second edition, this landmark publication features: 8,612 entries including 763 new entries and over 1,500 revised entries Reflects current usage in the scientific literature Includes local names, synonyms and Latin names, as appropriate Extensive cross-referencing Scientific editing from the team at IFIS
Categories: Technology & Engineering

Food Science and Technology

Food Science and Technology

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.

Author: Geoffrey Campbell-Platt

Publisher: John Wiley & Sons

ISBN: 9780470673423

Category: Technology & Engineering

Page: 576

View: 923

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.
Categories: Technology & Engineering

Objective Food Science Technology 3rd Ed

Objective Food Science   Technology  3rd Ed

The book also contains 1500 subjective keynotes for above mentioned topics. Previous five years (2013-2017) ICAR NET Exam solved question papers (memory based) are also included in this addition. Special Features of the Book: 1.

Author: D. Mudgil

Publisher: Scientific Publishers

ISBN: 9789388172875

Category: Technology & Engineering

Page: 618

View: 681

The objective of this book is to provide single platform for preparation of competitive examinations in Food Science and Technology discipline. The book contains over 10000 objective questions on the subjects such as Food Chemistry, Food Microbiology, Food Engineering, Dairy Technology, Fruits and Vegetables Technology, Cereals Technology, Meat Fish and Poultry Processing, Food Additives, Foods and Nutrition, Bioprocess Technology, Food Packaging, food Analysis, Functional Foods, Emerging Food Processing Technologies, Food Biochemistry and Miscellaneous topics. The book also contains 1500 subjective keynotes for above mentioned topics. Previous five years (2013-2017) ICAR NET Exam solved question papers (memory based) are also included in this addition. Special Features of the Book: 1. More than 10,000 MCQs for ASRB-NET, ICAR JRF-SRF and IIT GATE examination 2. Five years ICAR-NET solved question papers 3. Revised and updated 1500 subjective keynotes.
Categories: Technology & Engineering

Food Science and Technology Bulletin

Food Science and Technology Bulletin

Food science and technology bulletin: Functional foods is designed to meet the current-awareness needs of busy food professionals working in food science and technology.

Author: Glenn R. Gibson

Publisher: IFIS Publishing

ISBN: 9780860141938

Category: Health & Fitness

Page: 112

View: 121

Food science and technology bulletin: Functional foods is designed to meet the current-awareness needs of busy food professionals working in food science and technology.
Categories: Health & Fitness

Food Science and Technology Bulletin

Food Science and Technology Bulletin

This book is a journal that delivers concise and relevant peer-reviewed minireviews of developments in selected areas of functional foods.

Author: Glenn R. Gibson

Publisher: IFIS Publishing

ISBN: 9780860141877

Category: Medical

Page: 126

View: 461

This book is a journal that delivers concise and relevant peer-reviewed minireviews of developments in selected areas of functional foods.
Categories: Medical

Advances in Food Science and Technology

Advances in Food Science and Technology

This book comprehensively reviews research on new developments in all areas of food chemistry/science and technology.

Author: Visakh P. M.

Publisher: John Wiley & Sons

ISBN: 9781118121023

Category: Technology & Engineering

Page: 336

View: 191

This book comprehensively reviews research on new developments in all areas of food chemistry/science and technology. It covers topics such as food safety objectives, risk assessment, quality assurance and control, good manufacturing practices, food process systems design and control and rapid methods of analysis and detection, as well as sensor technology, environmental control and safety. The book focuses on food chemistry and examines chemical and mechanical modifications to generate novel properties, functions, and applications.
Categories: Technology & Engineering

Understanding Food Science and Technology

Understanding Food Science and Technology

A comprehensive introductory level text that provides thorough up to date coverage of a broad range of topics in food science and technology.

Author: Peter S. Murano

Publisher: Brooks/Cole Publishing Company

ISBN: 053454486X

Category: Health & Fitness

Page: 449

View: 343

A comprehensive introductory level text that provides thorough up to date coverage of a broad range of topics in food science and technology.
Categories: Health & Fitness

Food Nutrition Science and Technology

Food Nutrition  Science and Technology

This book provides a comprehensive picture on three aspects of food.Part I: Food nutrition, which covers fundamental of food and nutrition, macro nutrients, micro nutrients, nutritive value of plant and animal based food and dietary ...

Author: Neelam Singh

Publisher:

ISBN: 9789385059933

Category: Medical

Page: 572

View: 341

This book provides a comprehensive picture on three aspects of food.Part I: Food nutrition, which covers fundamental of food and nutrition, macro nutrients, micro nutrients, nutritive value of plant and animal based food and dietary allowance in normal life cycle and in various diseases.Part II: Food science which includes food sources, nutritional benefits maximization, food selection, food storage, food enzymes, food additives, food preservation techniques, food quality evaluation and food packaging.Part III: Food technology which deals processing techniques of various products of cereals, pulses, nuts and oil seeds, fats and oil, fruits, vegetables, spices, mushrooms, sugar cane, tea, coffee, milk, meat, poultry and fish, processing waste utilization and food safety.The information provided in this book serves as a knowledge pool that can be of great use to undergraduate and postgraduate students, teachers, researchers, extension workers, entrepreneurs, processors and others interested in these fields.
Categories: Medical

Handbook of Food Science and Technology 1

Handbook of Food Science and Technology 1

This book serves as a general introduction to food science and technology, based on the academic courses presented by the authors as well as their personal research experiences.

Author: Romain Jeantet

Publisher: John Wiley & Sons

ISBN: 9781848219328

Category: Technology & Engineering

Page: 264

View: 134

This book serves as a general introduction to food science and technology, based on the academic courses presented by the authors as well as their personal research experiences. The authors' main focus is on the biological and physical-chemical stabilization of food, and the quality assessment control methods and normative aspects of the subsequent processes. Presented across three parts, the authors offer a detailed account of the scientific basis and technological knowledge needed to understand agro-food transformation. From biological analyses and process engineering, through to the development of food products and biochemical and microbiological changes, the different parts cover all aspects of the control of food quality.
Categories: Technology & Engineering

Introduction to Food Science and Technology

Introduction to Food Science and Technology

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.

Author: G.F. Stewart

Publisher: Elsevier

ISBN: 9780323138598

Category: Technology & Engineering

Page: 289

View: 167

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.
Categories: Technology & Engineering

Food Science and Technology Bulletin

Food Science and Technology Bulletin

This book is a journal that delivers concise and relevant peer-reviewed minireviews of developments in selected areas of functional foods.

Author: Glenn Gibson

Publisher: Ifis Publishing

ISBN: 086014190X

Category: Medical

Page: 120

View: 256

This book is a journal that delivers concise and relevant peer-reviewed minireviews of developments in selected areas of functional foods.
Categories: Medical

Food Science and Technology

Food Science and Technology

Author: Magnus Pyke

Publisher:

ISBN: CORNELL:31924085711566

Category: Food industry and trade

Page: 219

View: 526

Categories: Food industry and trade

Asian Foods

Asian Foods

This comprehensive new book provides up-to-date information on many types of Asian prepared foods-their origin, preparation methods, processing principles, technical innovation, quality factors, nutritional values, and market potential.

Author: Catharina Y.W. Ang

Publisher: CRC Press

ISBN: 1566767369

Category: Technology & Engineering

Page: 546

View: 300

This comprehensive new book provides up-to-date information on many types of Asian prepared foods-their origin, preparation methods, processing principles, technical innovation, quality factors, nutritional values, and market potential. Written by experts who specialize in the field, it includes information on Asian dietary habits and the health significance of Asian diets. Asian Foods also discusses differences in preparations and varieties among diverse Asian ethnic groups and regions, cultural aspects associated with the consumption of the products, and the market status or potential of more than 400 varieties of Asian foods. These foods include products made from rice, wheat, other starchy grains, soybeans, meat, poultry, fish, fruits, and vegetables, as well as functional foods and alcoholic beverages. This timely book will be of interest to food professionals in product development, dieticians interested in Asian diets and dietary habits, business developers seeking market potential for Asian prepared foods, and food science and human nutrition students who need supplemental information.
Categories: Technology & Engineering

Advances in Food Science and Technology

Advances in Food Science and Technology

This book reviews research on new developments in all areas of food science and technology.

Author: A. K. Haghi

Publisher: Nova Novinka

ISBN: 1619421208

Category: Technology & Engineering

Page: 298

View: 477

This book reviews research on new developments in all areas of food science and technology. It covers topics such as food safety objectives, risk assessment, quality assurance and control, good manufacturing practices, food process systems design and control and rapid methods of analysis and detection, as well as sensor technology, environmental control and safety. (Imprint: Novinka)
Categories: Technology & Engineering

Global Issues in Food Science and Technology

Global Issues in Food Science and Technology

A selected compilation of writings by IUFoST organization supporters, Global Themes in Food Science and Technology were those identified as representing the most important and relevant subjects facing food scientists and technologists today ...

Author: Gustavo V. Barbosa-Canovas

Publisher: Academic Press

ISBN: 0080920810

Category: Technology & Engineering

Page: 520

View: 108

A selected compilation of writings by IUFoST organization supporters, Global Themes in Food Science and Technology were those identified as representing the most important and relevant subjects facing food scientists and technologists today. Chosen by an international editorial board, these subjects offer insights into current research and developments and were selected to stimulate additional interest and work in these key areas. The International Union of Food Science and Technology (IUFoST) is a country-membership organization is the sole global food science and technology organization. It is a voluntary, non-profit association of national food science organizations linking the world's best food scientists and technologists. The goals of their work include the international exchange of scientific and technical information, support of international food science and technology progress, the stimulation of appropriate education and training in these areas, and the fostering of professionalism and professional organization within the food science and technology community. *The latest insights into the topics of greatest concern to today's food science and technology professionals *Written by an international group of academic and professional peers, based on select presentations at IUFoST meeting
Categories: Technology & Engineering

Near Infrared Spectroscopy in Food Science and Technology

Near Infrared Spectroscopy in Food Science and Technology

The book details applications of NIRS in agricultural and marine products, foodstuffs and processed foods, engineering and process monitoring, and food safety and disease diagnosis.

Author: Yukihiro Ozaki

Publisher: John Wiley & Sons

ISBN: 9780470047699

Category: Science

Page: 480

View: 961

This reference gives food science professionals a working understanding of near-infrared spectroscopy (NIRS) and its role in maximizing food potential. It explains the technical aspects of NIRS, including: basic principles; characteristics of the NIR spectra; instrumentation; sampling techniques; and chemometrics. The book details applications of NIRS in agricultural and marine products, foodstuffs and processed foods, engineering and process monitoring, and food safety and disease diagnosis.
Categories: Science