Food Processing
Enzymes in Industry: Production and Applications by: Wolfgang Aehle (Editor)
Enzymes in Industry: Production and Applications by: Wolfgang Aehle (Editor) Publisher: Wiley VCH | 2nd, Completely Revised Edition edition (14 Nov 2003) ISBN: 3527295925 | Pages: 508 | PDF | 5.1 MB Leading experts from all over the world present an overview of the use of enzymes in industry for: the production of bulk products, [...]
Food Protein Analysis: Quantitative Effects on Processing
Food Protein Analysis: Quantitative Effects on Processing (Food Science
Handbook of Herbs and Spices: Volume 2
Handbook of Herbs and Spices: Volume 2 Publisher: Woodhead Publishing Limited | ISBN: 0849325358 | edition 2004 | PDF | 365 pages | 2,28 mb Herbs and spices are among the most versatile and widely used ingredients in food processing. As well as their traditional role in flavouring and colouring foods, they have increasingly been [...]
Food Business News Free Food Business News Magazine Subscription
Qualify for Your Free Subscription! Food Business News: News, markets, and analysis for the food processing industry. Food Business News serves primarily the North American packaged refrigerated and frozen food industries as well as confectionery, processed meats, frozen fish, processed poultry, dairy, baking, beverage, snack and grain based food industries. Geographic Eligibility: USA Publisher: Sosland [...]
Food Processing Free Food Processing Magazine Subscription
Qualify for Your Free Subscription! Food Processing stands alone as the only publication reaching subscribers in all job functions, and all food types. As the industry standard, Food Processing pursues the issues that impact the product development and production teams the most, notably; new product development, removing costs from the process and critical issues. Geographic [...]
Minimal Processing Technologies in the Food Industries
T. Ohlsson, N. Bengtsson, “Minimal Processing Technologies in the Food Industries” Publisher: Woodhead Publishing Ltd | 2002-08-31 | ISBN 1855735474 | PDF | 350 pages | 1.6 MB Discusses various approaches for minimizing undesirable changes, such as High Temperature Short Time techniques and new thermal technologies and reviews the range of thermal technologies such as [...]
Starch: Advances in Structure and Function
T.L. Barsby, A.M. Donald, P.J. Frazier, “Starch: Advances in Structure and Function” Royal Society of Chemistry | 2002-01-02 | ISBN: 085404860X | 224 pages | PDF | 21,3 MB Starch, in its many forms, provides an essential food energy source for the world’s human population. It is therefore vital for manufacturers (and ultimately consumers) to [...]
Bender’s Dictionary of Nutrition and Food Technology
David A Bender, “Bender’s Dictionary of Nutrition and Food Technology” Woodhead Publishing | 2006-06-09 | ISBN: 1845690516 | 552 pages | PDF | 1,7 MB ‘The book covers all aspects of food and nutrition science…I use the dictionary on an almost daily basis.’ – “British Nutrition Foundation Nutrition Bulletin”. The study of food and nutrition [...]
Energy Efficiency and Management in Food Processing Facilities
Lijun Wang, “Energy Efficiency and Management in Food Processing Facilities” CRC| 2008-12-04 | ISBN: 1420063383 | 528 pages | PDF | 6,25 MB Food processing is one of the most energy intensive industries. As energy costs rise and the supply of energy remains questionable, food engineers and plant managers search for applicable ways to reduce [...]
Geranium and Pelargonium: History of Nomenclature, Usage and Cultivation (Medicinal and Aromatic….
Geranium and Pelargonium: History of Nomenclature, Usage and Cultivation (Medicinal and Aromatic Plants- Industrial Profiles, Volume 27) Publisher:CRC Number Of Pages:344 Publication Date:2002-10-03 Sales Rank:316674 ISBN / ASIN:0415284872 EAN:9780415284875 Binding:Hardcover Manufacturer:CRC Studio:CRCConfusion about the genera Geranium and Pelargonium existed even before Linnaeus’ binomial system of classification bundled both into the former category in 1753. Despite [...]