Average customer rating:
- Excerpt of review from Journal of Texture Studies 34 (2003)
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Introduction to Food Process Engineering (Food Science Texts Series)
P.G. Smith
Manufacturer: Springer
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The Craft of Scientific Presentations: Critical Steps to Succeed and Critical Errors to Avoid
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Kitchen Chemistry
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Food Science (Food Science Texts Series)
ASIN: 0306473976 |
Book Description
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.
Customer Reviews:
Excerpt of review from Journal of Texture Studies 34 (2003).......2004-01-29
This is an excellent book for use in classroom for a senior level course in Food Process engineering. It is one of the few books that builds the foundation from basics to culminate in a fairly advanced treatise on several unit operations.
.....In summary, this is a welcome addition as a text book for food process engineering course for seniors and beginning graduate students. Several of the topics cover details and derivations that help the reader understand the basis of final equations commonly used in heat and mass transfer. The topic on solids processing is a great addition as most texts in food engineering do not offer any coverage in this area.
Mohan Rao
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Electronic Irradiation of Foods: An Introduction to the Technology (Food Engineering Series)
R. B. Miller
Manufacturer: Springer
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ASIN: 0387237844 |
Book Description
Food irradiation, the use of ionizing radiation to destroy harmful biological organism in food, is a safe, proven process that has many useful applications. It has been endorsed by numerous health organizations and has now been approved for many applications by governments around the world. Electronic Irradiation of Foods describes all the key aspects of electron accelerator technology in detail. It emphasizes the physical science and technology aspects of food irradiation using machine sources of ionizing radiation. The book provides significant technical depth for interested workers and present descriptive, introductory material that should help demystify technology for businessmen to make informed choices regarding important investments decisions. Introductory chapters summarize the effects of ionizing radiation on biological organisms and the organic compounds comprising foods, and give an overview of the food irradiation process. Subsequent chapters cover the details of the electron beam and x-ray energy deposition, electron accelerator technologies, beam scanning systems, material handling systems, shielding design, and process control considerations. Important appendices cover radiation dosimetry, induced radioactivity, and ozone generation.
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Introduction To Agricultural Engineering - A problem-solving approach, Second Edition
Harry L. Field , and
Lawrence O. Roth
Manufacturer: Springer
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ASIN: 0412069911 |
Book Description
This thoroughly revised and updated second edition introduces readers to the basic principles involved in agricultural engineering and the typical problems inherent in managing the two biggest resources in any agricultural enterprise - land and mechanical devices. Air conditioning and refrigeration, materials handling, and wind and water erosion are some of the new topics that are featured. Emphasis throughout the book is on problem-solving techniques. For each topic, the authors provide basic principles and technical information and then present readers with a unique problem-solving approach. The book includes practice problems, along with necessary tables, conversion values, and equations, to aid understanding of complex problems.
Book Description
With the rapid growth of the wine industry, it has become increasingly important for not only the enologist and wine maker, but also cellar and laboratory staff to perform the routine wine making duties. Written by a practitioner with hands-on experience in the field,
Introduction to Wine Laboratory Practices and Procedures provides a step-by-step guide on performing these essential tasks.
Gently easing the reader into the more advanced concepts and analysis, the book covers vineyard sampling to bottling with sections on chemistry, safety, quality control, and general wine education.
It's a must have for entry level wine chemists and enologists; students in junior college programs; small and large wineries; professional and home wine makers; winery production staff; or anyone wanting to learn about winemaking in an easy to understand format.
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Introduction to Food Science
Ph.D., Rick Parker
Manufacturer: Cengage Delmar Learning
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Similar Items:
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Food Chemistry, Third Edition
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Food Science (Food Science Texts Series)
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The Food Chemistry Laboratory:A Manual for Experimental Foods, Dietetics, and Food Scientists
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Essentials of Food Science (Food Science Texts Series)
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Building a Character
ASIN: 0766813142 |
Book Description
"Introduction to Food Science" is an ideal resource for anyone interested in a comprehensive overview of the science of foods. Four sections organize twenty-eight chapters into logical groupings, from basic chemistry and nutrition, to food composition and preservation, to environmental concerns and world food needs. This book presents a variety of interesting topics in an easy-to-understand manner. It also provides insight into career opportunities for those interested in working within food science industries.
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Introduction to the Chemical Analysis of Foods
Manufacturer: Jones & Bartlett Publishers
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ASIN: 0867208260 |
Book Description
Following up on the success of its highly-regarded predecessor, the Second Edition covers the most important topics pertinent to the world of clinical nutrition. It emphasizes the importance of nutrition to medicine and allied health sciences, and how the principles of good nutrition can enhance day-to-day clinical practice and profiles real clinical cases to facilitate the understanding and application of nutrition principles. This new edition features new chapters and fully updated material on nutraceuticals, alternative medicine and nutritional supplements, nutritional epidemiology, gene-nutrient interaction, and helps the reader understand why each nutrient is required for good health.
Book Description
THE CULTURAL FEAST looks at the impact of evolution, geography, environment, social structure, and religion on food practices around the world. The text is comprised of three units. The first unit explains the myriad influences on human diet and examines the role of evolution on contemporary food practices. The second unit looks at factors that influence current food practices, such as dietary revolutions that accompany advancements in agricultural practices; the influence of culture in what, how, when, and why we eat; and the influence of religion, social organizations and industrialization on foodways. The third unit of the text looks at nutrition problems and solutions to those problems. The text explores global and domestic hunger, examines diseases of under- and over-nutrition, and looks at dietary behavior change and large-scale programs to change dietary practices.
Customer Reviews:
impression on a cultural feast.......2000-04-06
In The Cultural Feast; an Introduction to Food and Society, theauthors have sought, at the most basic level, to describe humans andtheir relationships to food. More specifically, the cultural growing pains of food exploitation are investigated in great detail. From the most basic and simple form of food acquisition to the complexity of organic chemistry and understanding of organismal development, this introductory text charts the history of humans and food. It is seemingly intuitive that food has altered culture, after all it is culture that serves as the main conduit for acquiring knowledge of techniques to most readily utilize food sources. However, less recognized is the fact that culture has changed food. Although this is widely accepted in some circles the instances of such change when thought of by most people today would probably relate to the genetic manipulations that have become increasingly common within the last few years. To think of recent cultural practices that change the face of food is appropriate, but humanity has a long history of such manipulation and in that context the manipulation that is taking place today makes much more sense, and is less shocking when viewed in that light. It would seem that sections of these chapters could be made into entire books or foci of lifelong research and so in this regard the authors' had a daunting task in making this book. The overview of the interrelationship of culture and food was quite extensive and gave plenty of examples of real world people who had passed through or were in each of the categories presented. Politics, religion, and economics are all critical factors in human dietary patterns and were well represented. This book serves well as a generalized introduction to the discipline of nutritional anthropology and leaves the reader with enough cursory exposure to fuel the desire for more specific information on the topics introduced. *Please note that having given this book 4 stars relates to its usefulness as a textbook...which is what this book is.
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Introduction to Food Engineering, Third Edition (Food Science and Technology International Series) (Food Science and Technology)
R. Paul Singh , and
Dennis R. Heldman
Manufacturer: Academic Press
ProductGroup: Book
Binding: Hardcover
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Similar Items:
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Food Analysis (Food Science Texts Series)
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Food Processing Technology: Principles and Practice, Second Edition (Woodhead Publishing in Food Science and Technology)
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Food Chemistry (Food Science and Technology Series , No 76)
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Modern Food Microbiology (Food Science Texts Series)
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Food Chemistry, Third Edition
ASIN: 0126463840 |
Book Description
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.
Customer Reviews:
esta muy accesible.......2000-09-19
Considero que es un libro de consiulta muy recomendado, hasta el momento no lo he usado, despuesde consultarlo podré dar un juicio
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