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Quality of Fresh and Processed Foods
  • Language: en
  • Pages: 339

Quality of Fresh and Processed Foods

Quality is a composite term encompassing many characteristics of foods. These include color, aroma, texture, general nutrition, shelf-life, stability, and possible presence of undesirable constituents. Obviously deterioration of quality may lead to changes in the attributes that characterize the food in its fresh or freshly processed state. In addition, quality enhancement of products may be carried out using appropriate processing techniques. Interaction of different components present with one another could have a profound effect on sensory quality of products. Meanwhile, presence of extraneous matter such as pesticides and debris may also contribute to a compromise in the quality of foods. In addition, processing often brings about changes in many attributes of food including its nutritional value. Thus, examination of process-induced changes in food products is important. In this book, a cursory account of quality attributes of fresh and processed foods is provided. The book is of interest to food scientists, nutritionists and biochemists in academia, government and industry.

Agricultural Research
  • Language: en
  • Pages: 28

Agricultural Research

  • Type: Book
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  • Published: 1999
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  • Publisher: Unknown

None

A.I.D. Research and Development Abstracts
  • Language: en
  • Pages: 460

A.I.D. Research and Development Abstracts

  • Type: Book
  • -
  • Published: 1974
  • -
  • Publisher: Unknown

None

Farm Broadcasters Letter
  • Language: en
  • Pages: 212

Farm Broadcasters Letter

  • Type: Book
  • -
  • Published: 1994
  • -
  • Publisher: Unknown

None

Preservation and Authentication of Coconut Products
  • Language: en
  • Pages: 263

Preservation and Authentication of Coconut Products

None

Technology and Solvents for Extracting Oilseeds and Nonpetroleum Oils
  • Language: en
  • Pages: 378

Technology and Solvents for Extracting Oilseeds and Nonpetroleum Oils

This book brings together current information on technology and solvents for extracting oilseeds. The editors hope that this monograph will serve as a useful reference for the managers and engineers in oil extraction and its allied industries and a starting point for researchers in searching for the optimum solvent for extraction of any given oil-bearing materials.

Edible Coatings and Films to Improve Food Quality, Second Edition
  • Language: en
  • Pages: 463

Edible Coatings and Films to Improve Food Quality, Second Edition

  • Type: Book
  • -
  • Published: 2011-08-24
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  • Publisher: CRC Press

Since the publication of the first edition of this text, ever-increasing coatings research has led to many developments in the field. Updated and completely revised with the latest discoveries, Edible Coatings and Films to Improve Food Quality, Second Edition is a critical resource for all those involved in buying, selling, regulating, developing, or using coatings to improve the quality and safety of foods. Topics discussed in this volume include: The materials used in edible coatings and films The chemical and physical properties of coatings and how the coating or film ingredients affect these properties How coatings and films present barriers to gases and water vapors How coatings and fil...

NSDB Technology Journal
  • Language: en
  • Pages: 832

NSDB Technology Journal

  • Type: Book
  • -
  • Published: 1978
  • -
  • Publisher: Unknown

None

Chemist
  • Language: en
  • Pages: 500

Chemist

  • Type: Book
  • -
  • Published: 1965
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  • Publisher: Unknown

None