Food Technologists

High Pressure Processing of Foods (Institute of Food Technologists Series) (Repost)  eBooks & eLearning

Posted by yurii1982 at Jan. 21, 2010
High Pressure Processing of Foods (Institute of Food Technologists Series) (Repost)

High Pressure Processing of Foods (Institute of Food Technologists Series)
Publisher: Wiley-Blackwell | ISBN: 0813809444 | edition 2007 | PDF | 272 pages | 10,3 mb

In High Pressure Processing of Foods, an array of international experts interrelate leading scientific advancements that use molecular biology techniques to explore the biochemical mechanisms of spore germination and inactivation by high pressure; investigate the inactivation of different spore species as functions of processing parameters such as pressure, temperature, time, food matrix, and the presence of anti-microbials; propose predictive mathematical models for predicting spore inactivation in foods treated with HPP; address commercial aspects of high pressure processing that include the high pressure equipment and packaging used to achieve the sterilization of bacterial spores in foods; and provide an assessment of the quality of food products preserved by HPP. High Pressure Processing of Foods is the landmark resource on the mechanisms and predictive modeling of bacterial spore inactivation by HPP.
Food Oligosaccharides: Production, Analysis and Bioactivity (Institute of Food Technologists Series)

Food Oligosaccharides: Production, Analysis and Bioactivity (Institute of Food Technologists Series) by F. Javier Moreno and Mar?a Luz Sanz
English | 2014 | ISBN: 1118426495 | ISBN-13: 9781118426494 | 552 pages | PDF | 18 MB

A growing awareness of the relationship between diet and health has led to an increasing demand for food products that support health beyond simply providing basic nutrition. Digestive health is the largest segment of the burgeoning functional food market worldwide. Incorporation of bioactive oligosaccharides into foods can yield health benefits in the gastrointestinal tract and other parts of the body that are linked via the immune system.

Food Texture Design and Optimization (Institute of Food Technologists Series)  eBooks & eLearning

Posted by interes at April 10, 2014
Food Texture Design and Optimization (Institute of Food Technologists Series)

Food Texture Design and Optimization (Institute of Food Technologists Series) by Yadunandan Lal Dar and Joseph M. Light
English | 2014 | ISBN: 0470672420 | ISBN-13: 9780470672426 | 464 pages | PDF | 13 MB

Food texture has evolved to be at the forefront of food formulation and development. Food Texture Design and Optimization presents the latest insights in food texture derived from advances in formulation science as well as sensory and instrumental measurement. This unique volume provides practical insights for professionals who are starting in the field as well as experts looking to enhance their knowledge or expand into new areas.

Advances in Dairy Ingredients (Institute of Food Technologists Series)  eBooks & eLearning

Posted by avava at Aug. 1, 2013
Advances in Dairy Ingredients (Institute of Food Technologists Series)

Geoffrey W. Smithers, "Advances in Dairy Ingredients (Institute of Food Technologists Series)"
ISBN: 0813823951 | 2013 | PDF | 339 pages | 5.1 MB

Food Irradiation Technologies: Concepts, Applications and Outcomes  eBooks & eLearning

Posted by Jeembo at May 11, 2018
Food Irradiation Technologies: Concepts, Applications and Outcomes

Food Irradiation Technologies: Concepts, Applications and Outcomes by Isabel C F R Ferreira, Amilcar L Antonio, Sandra Cabo Verde
English | 2017 | ISBN: 1782627081 | 454 Pages | PDF | 14.0 MB

Food preservation by irradiation is gaining recognition as a technology that is more environmentally benign than other current processes such as post-harvest chemical fumigation, it has less impact on thermally sensitive compounds than thermal decontamination technologies such as hot water or steam, and the technology is more accessible and cheaper.

Handbook of Naturally Occurring Food Toxicants  eBooks & eLearning

Posted by Jeembo at May 10, 2018
Handbook of Naturally Occurring Food Toxicants

Handbook of Naturally Occurring Food Toxicants by Miloslav Rechcigl
English | 2017 | ISBN: 1315893843 | 352 Pages | PDF | 45.5 MB

In the last decade an increased concern has been voiced against various environmental hazards, particularly chemicals that may cause harm to humans or animals.

Handbook of Food Processing Equipment (Food Engineering Series)  eBooks & eLearning

Posted by roxul at May 4, 2018
Handbook of Food Processing Equipment (Food Engineering Series)

George Saravacos, Athanasios E. Kostaropoulos, "Handbook of Food Processing Equipment (Food Engineering Series)"
English | ISBN: 3319250183 | 2015 | EPUB | 775 pages | 8 MB

Food Process Engineering and Quality Assurance  eBooks & eLearning

Posted by sasha82 at April 7, 2018
Food Process Engineering and Quality Assurance

Food Process Engineering and Quality Assurance by C.O. Mohan, Elizabeth Carvajal-Millan, C.N. Ravishankar, A. K. Haghi
2018 | ISBN: 1771885769 | English | 676 pages | PDF | 89 MB

Food Chemicals Codex: Fifth Edition  eBooks & eLearning

Posted by DZ123 at March 18, 2018
Food Chemicals Codex: Fifth Edition

Committee on Food Chemicals Codex, "Food Chemicals Codex: Fifth Edition"
English | 2003 | ISBN: 0309088666 | PDF | pages: 1027 | 13.7 mb

Food Technology: Applied Research and Production Techniques  eBooks & eLearning

Posted by interes at Oct. 15, 2017
Food Technology: Applied Research and Production Techniques

Food Technology: Applied Research and Production Techniques (Innovations in Agricultural & Biological Engineering) by Murlidhar Meghwal and Megh R. Goyal
English | 2017 | ISBN: 1771885092 | 412 pages | PDF | 28 MB