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Freezing Effects on Food Quality
This work presents a comprehensive overview of existing knowledge regarding the influence of freezing, frozen storage and thawing of specific food-stuffs. It delineates how freezing processes alter the colour, appearance, palatability, nutritional value, intrinsic chemical reactions, microbiological safety and consumer acceptance of foods. The fundamental concepts upon which food-freezing technologies are based, are reviewed.
Handbook of Fruits and Fruit Processing
The processing of fruits continues to undergo rapid change. In the Handbook of Fruits and Fruit Processing, Dr. Y.H. Hui and his editorial team have assembled over forty respected academicians and industry professionals to create an indispensable resource on the scientific principles and technological methods for processing fruits of all types. The book describes the processing of fruits from four perspectives: a scientific basis, manufacturing and engineering principles, production techniques, and processing of individual fruits. A scientific knowledge of the horticulture, biology, chemistry, and nutrition of fruits forms the foundation. A presentation of technological and engineering princ...
English-Spanish and Spanish-English Glossary of Geoscience Terms
This glossary provides a ready reference to those in the geosciences with the need to translate from English to Spanish or vice versa. It also provides clear communication, a better understanding, and closer working relationships among geoscientists, engineers, and businessmen.
Microbiology of Thermally Preserved Foods
While introducing the principles and processes of industrial-level food canning, the volume clarifies the effects of microorganisms, their ecology, fate, and prevention in canning operations, as well as in other thermal processing techniques, such as aseptic packaging. It covers microbial spoilage and detection for vegetables, fruits, milk, meat and seafood from the raw food materials through individual unit operations, facility sanitation, and packaging. It thus offers a practical introduction to understanding, preventing and destroying microbe-based hazards in food plants that use thermal processes to preserve and package foods. The text surveys major spoilage and pathogenic microbes of interest, explaining their toxicity, product and safety effects, and the conditions of their destruction by heat treatment.
The History of the Future in Colonial Mexico
A prominent scholar of Mexican and Latin American history challenges the field's focus on historical memory to examine colonial-era conceptions of the future Going against the grain of most existing scholarship, Matthew D. O'Hara explores the archives of colonial Mexico to uncover a history of "futuremaking." While historians and historical anthropologists of Latin America have long focused on historical memory, O'Hara--a Rockefeller Foundation grantee and the award-winning author of A Flock Divided: Race, Religion, and Politics in Mexico--rejects this approach and its assumptions about time experience. Ranging widely across economic, political, and cultural practices, O'Hara reveals how colonial subjects used the resources of tradition and Catholicism to craft new futures. An intriguing, innovative work, this volume will be widely read by scholars of Latin American history, religious studies, and historical methodology.
20th International Congress on Project Management and Engineering
Libro de resúmenes del XX Congreso Internacional de Dirección e Ingeniería de Proyectos (CIDIP 2016)
Diplomatic List
Directory of foreign diplomatic officers in Washington.
Novel Food Processing Technologies
Reflecting current trends in alternative food processing and preservation, this reference explores the most recent applications in pulsed electric field (PEF) and high-pressure technologies, food microbiology, and modern thermal and nonthermal operations to prevent the occurrence of food-borne pathogens, extend the shelf-life of foods, and improve
Surimi and Surimi Seafood
Written by internationally recognized experts, Surimi and Surimi Seafood, Second Edition provides a wealth of up-to-the-minute information on all aspects of the production of surimi and surimi seafood. To accommodate the fast-paced surimi and surimi seafood industry, this revised and updated edition has been expanded to include five new chapters. M
19th International Congress on Project Management and Engineering
Libro de resúmenes del XIX Congreso Internacional de Dirección e Ingeniería de Proyectos (CIDIP 2015) celebrado en Granada
