Introduction To Food Science And Food Systems

Introduction to Food Science and Food Systems PDF
Author: Rick Parker
Publisher: Cengage Learning
ISBN: 1305855469
Size: 37.66 MB
Format: PDF
Category : Social Science
Languages : en
Pages : 640
View: 5066

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Book Description: 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 The Us Food System

Introduction to the US Food System PDF
Author: Roni Neff
Publisher: John Wiley & Sons
ISBN: 1118063384
Size: 32.35 MB
Format: PDF, Docs
Category : Medical
Languages : en
Pages : 576
View: 5464

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Book Description:

Introduction To Food Process Engineering

Introduction to Food Process Engineering PDF
Author: Albert Ibarz
Publisher: CRC Press
ISBN: 1482219662
Size: 31.25 MB
Format: PDF, ePub
Category : Science
Languages : en
Pages : 722
View: 463

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Book Description: Consumer expectations are systematically growing, with demands for foods with a number of attributes, which are sometimes difficult for manufacturers to meet. The engineering processes that are needed to obtain top-quality foods are a major challenge due to the diversity of raw materials, intermediates, and final products. As in any other enterprise, the food industry must optimize each of the steps in the production chain to attain the best possible results. There is no question that a very important aspect to take into consideration when developing a process, designing a food factory, or modifying existing facilities is the in-depth knowledge of the basic engineering aspects involved in a given project. Introduction to Food Process Engineering covers the fundamental principles necessary to study, understand, and analyze most unit operations in the food engineering domain. It was conceived with two clear objectives in mind: 1) to present all of the subjects in a systematic, coherent, and sequential fashion in order to provide an excellent knowledge base for a number of conventional and unconventional processes encountered in food industry processing lines, as well as novel processes at the research and development stages; 2) to be the best grounding possible for another CRC Press publication, Unit Operations in Food Engineering, Second Edition, by the same authors. These two books can be consulted independently, but at the same time, there is a significant and welcomed match between the two in terms of terminology, definitions, units, symbols, and nomenclature. Highlights of the book include: Dimensional analysis and similarities Physicochemistry of food systems Heat and mass transfer in food Food rheology Physical properties Water activity Thermal processing Chilling and freezing Evaporation Dehydration Extensive examples, problems, and solutions

Introduction To Food Engineering

Introduction to Food Engineering PDF
Author: Paul Singh
Publisher: Academic Press
ISBN: 0323138128
Size: 66.13 MB
Format: PDF
Category : Technology & Engineering
Languages : en
Pages : 318
View: 4783

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Book Description: Introduction to Food Engineering deals with the engineering concepts in food processing employing a unit operations approach. The book focuses on mass and energy balances, fluid flow, energy utilization, refrigeration, heat transfer, food freezing, evaporation, dehydration, and psychometrics. It is in line with primary topics recommended by the Institute of Food Technologists of the U.S.A. The text reviews some concepts related to food science such as the equation of state and perfect gas law, laws of thermodynamics, and conservation of mass. The book also discusses the transport of liquid foods and the three types of utilities used in food processing: 1) steam generation and utilization; 2) natural gas utilization; and 3) electric power utilization. The text explains how to determine the properties of food and the different approaches that can be used to obtain the food's thermal properties prior to using the proper heat-exchange equipment. Food preservation also involves freezing (direct or indirect contact systems), evaporation, dehydration, and psychometrics (involving thermodynamic properties of gas-vapor mixtures). The book is suitable for nutritionists, food technologists, advanced under-graduate and beginning graduate students in food science and technology, and professionals whose works are in the food processing, research, and preservation industry.

Introduction To Toxicology And Food

Introduction to Toxicology and Food PDF
Author: Tomris Altug
Publisher: CRC Press
ISBN: 0849314569
Size: 60.43 MB
Format: PDF, ePub
Category : Technology & Engineering
Languages : en
Pages : 168
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Book Description: With growing interest in the safety of foods, knowledge of food toxicology is gaining more importance every day. Introduction to Toxicology and Food provides a concise overview of both the science of toxicology and food toxicology. It presents easy-to-understand explanations of the concepts and principles of toxicology as a science, the toxicants found in foods, and naturally occurring antitoxic/anticarcinogenic substances in foods. It examines the uses, harmful effects, and safety aspects of a variety of toxicants, including natural toxicants, contaminants, and food additives. The book begins with a general overview of the concepts and principles of toxicology. It describes its history and branches, toxic doses, stages of toxication, effect mechanisms of toxins, and toxicity tests. Then it covers the substances in our foods that have toxicological significance, such as natural sources of toxicants, contaminants, and food additives. Finally, the book presents information about "chemopreventers" - those foods and food components that have antimutagenic or anticarcinogenic effects. With its easy-to-read style and its clear discussions of the science of toxicology, food toxicology, and chemopreventers, Introduction to Toxicology and Food is an ideal text for an undergraduate course in food toxicology and a useful guide for food scientists.

Introduction To Plant Science

Introduction to Plant Science PDF
Author: National Agricultural Institute
Publisher: Lulu.com
ISBN: 0578141469
Size: 67.15 MB
Format: PDF, Kindle
Category : Botany
Languages : en
Pages : 330
View: 7106

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Book Description: Introduction Plant Science, is one in a series of Just The Facts (JTF) textbooks created by the National Agricultural Institute for secondary and postsecondary programs in agriculture, food and natural resources (AFNR). This is a bold, new approach to textbooks. The textbook presents the essential knowledge of introductory plant science in outline format. This essential knowledge is supported by a main concept, learning objectives and key terms at the beginning of each section references and a short assessment at the end of each section. Content of the book is further enhanced for student learning by connecting with complementary PowerPoint presentations and websites through QR codes (scanned by smart phones or tablets) or URLs. The textbook is available in print and electronic formats.

Handbook Of Food Science Technology And Engineering

Handbook of Food Science  Technology  and Engineering PDF
Author: Yiu H. Hui
Publisher: CRC Press
ISBN: 9781574445527
Size: 35.32 MB
Format: PDF, ePub, Mobi
Category : Food
Languages : en
Pages : 712
View: 2359

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Book Description:

Physical Properties Of Foods And Food Processing Systems

Physical Properties of Foods and Food Processing Systems PDF
Author: M J Lewis
Publisher: Elsevier
ISBN: 1845698428
Size: 28.30 MB
Format: PDF, Kindle
Category : Technology & Engineering
Languages : en
Pages : 480
View: 6969

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Book Description: This book is an invaluable introduction to the physical properties of foods and the physics involved in food processing. It provides descriptions and data that are needed for selecting the most appropriate equipment in food technology and for making food processing calculations.

Handbook Of Food Science Technology And Engineering 4 Volume Set

Handbook of Food Science  Technology  and Engineering   4 Volume Set PDF
Author: Y. H. Hui
Publisher: CRC Press
ISBN: 146650787X
Size: 53.91 MB
Format: PDF, ePub, Mobi
Category : Technology & Engineering
Languages : en
Pages : 3632
View: 1482

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Book Description: Advances in food science, technology, and engineering are occurring at such a rapid rate that obtaining current, detailed information is challenging at best. While almost everyone engaged in these disciplines has accumulated a vast variety of data over time, an organized, comprehensive resource containing this data would be invaluable to have. The