Welcome to our book review site go-pdf.online!

You may have to Search all our reviewed books and magazines, click the sign up button below to create a free account.

Sign up

Baked Goods Freshness
  • Language: en
  • Pages: 300

Baked Goods Freshness

  • Type: Book
  • -
  • Published: 1996-04-30
  • -
  • Publisher: CRC Press

This work offers comprehensive coverage of the staling process that occurs upon ageing in baked goods. It covers in detail the technologies for maintaining freshness, including the use of crumb softeners, enzymes, packaging and preservatives, and models the theory of staling on the basis of molecular configuration. The work presents current methods for determining the degree of staling by instrumental and organoleptic testing, addresses regulatory and labelling requirements for antistaling ingredients, and more.

Biotechnology, a Publication
  • Language: en
  • Pages: 264

Biotechnology, a Publication

  • Type: Book
  • -
  • Published: 1982
  • -
  • Publisher: Unknown

None

Biotechnology, 1982 Update
  • Language: en
  • Pages: 308

Biotechnology, 1982 Update

  • Type: Book
  • -
  • Published: 1983
  • -
  • Publisher: Unknown

None

Official Gazette of the United States Patent and Trademark Office
  • Language: en
  • Pages: 828

Official Gazette of the United States Patent and Trademark Office

  • Type: Book
  • -
  • Published: 1993
  • -
  • Publisher: Unknown

None

Handbook of Food Analysis: Physical characterization and nutrient analysis
  • Language: en
  • Pages: 912

Handbook of Food Analysis: Physical characterization and nutrient analysis

  • Type: Book
  • -
  • Published: 2004
  • -
  • Publisher: CRC Press

This two-volume handbook supplies food chemists with essential information on the physical and chemical properties of nutrients, descriptions of analytical techniques, and an assessment of their procedural reliability. The new edition includes two new chapters that spotlight the characterization of water activity and the analysis of inorganic nutrients, and provides authoritative rundowns of analytical techniques for the sensory evaluation of food, amino acids and fatty acids, neutral lipids and phospholipids, and more. The leading reference work on the analysis of food, this edition covers new topics and techniques and reflects the very latest data and methodological advances in all chapters.

Index of Patents Issued from the United States Patent Office
  • Language: en
  • Pages: 2300

Index of Patents Issued from the United States Patent Office

  • Type: Book
  • -
  • Published: 1975
  • -
  • Publisher: Unknown

None

Index of Patents Issued from the United States Patent and Trademark Office
  • Language: en
  • Pages: 1736

Index of Patents Issued from the United States Patent and Trademark Office

  • Type: Book
  • -
  • Published: 1993
  • -
  • Publisher: Unknown

None

Kirk-Othmer Food and Feed Technology, 2 Volume Set
  • Language: en
  • Pages: 1786

Kirk-Othmer Food and Feed Technology, 2 Volume Set

This two-volume set features selected articles from the Fifth Edition of Wiley's prestigious Kirk-Othmer Encyclopedia of Chemical Technology. This compact reference features the same breadth and quality of coverage found in the original, but with a focus on topics of particular interest to food technologists, chemists, chemical and process engineers, consultants, and researchers and educators in food and agricultural businesses, alcohol and beverage industries, and related fields.

Food Process Design
  • Language: en
  • Pages: 561

Food Process Design

  • Type: Book
  • -
  • Published: 2003-05-09
  • -
  • Publisher: CRC Press

Utilizes simplified computer strategies to analyze, develop, and optimize industrial food processes. Discusses the integration and economic evaluation of the entire processing plant including effective use of water, energy, and raw materials; process profitability; and wastewater reduction. Offers detailed numerical examples for major food processes including heating, cooling, evaporation, dehydration, and thermal processing.

Enzymes in Food Processing
  • Language: en
  • Pages: 507

Enzymes in Food Processing

  • Type: Book
  • -
  • Published: 2013-10-22
  • -
  • Publisher: Elsevier

In the past 35 years, the use of commercial enzymes has grown from an insignificant role in the food industry to an important aspect of food processing. This Third Edition of Enzymes in Food Processing explores recent and extensive changes in the use of enzymes as well as the discovery of new enzymes and their uses. Included in the book is a history of the role of enzymes in food processing, enzyme characterization, a discussion of different classes of enzymes including lipases and proteases, commercial enzyme production, and the processing of particular foods such as meat, vegetables, fruit, baked goods, milk products, and beer. Unlike earlier editions, it provides basic information on enzy...