Food Science

Handbook of Food Science, Technology, and Engineering - 4 Volume Set [Repost]  eBooks & eLearning

Posted by ChrisRedfield at Oct. 21, 2016
Handbook of Food Science, Technology, and Engineering - 4 Volume Set [Repost]

Y. H. Hui, Frank Sherkat - Handbook of Food Science, Technology, and Engineering - 4 Volume Set
Published: 2005-12-19 | ISBN: 0849398479 | PDF | 3632 pages | 34.26 MB

Handbook of Food Science and Technology 2: Food Process Engineering and Packaging  eBooks & eLearning

Posted by ksveta6 at May 23, 2016
Handbook of Food Science and Technology 2: Food Process Engineering and Packaging

Handbook of Food Science and Technology 2: Food Process Engineering and Packaging by Romain Jeantet, Thomas Croguennec, Pierre Schuck, Gérard Brule
2016 | ISBN: 1848219334 | English | 346 pages | PDF | 13 MB

Handbook of Food Science and Technology 1: Food Alteration and Food Quality  eBooks & eLearning

Posted by ksveta6 at April 6, 2016
Handbook of Food Science and Technology 1: Food Alteration and Food Quality

Handbook of Food Science and Technology 1: Food Alteration and Food Quality by Romain Jeantet, Thomas Croguennec, Pierre Schuck, Gérard Brulé
2016 | ISBN: 1848219326 | English | 264 pages | PDF | 5 MB
Novel Food Processing Technologies (Food Science and Technology) by Gustavo V. Barbosa-Canovas (Repost)

Novel Food Processing Technologies (Food Science and Technology) by Gustavo V. Barbosa-Canovas (Repost)
Publisher: CRC Press; 1 edition (November 30, 2004) | ISBN: 082475333X | Pages: 720 | PDF | 88.2 MB

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 the safety, quality, and nutritional value of various food products.

Food science (repost)  eBooks & eLearning

Posted by rolexmaya at July 23, 2011
Food science (repost)

Food science
Springer; 1 edition | December 31, 1995 | ISBN-10: 0412064510 | 608 pages | PDF | 34.2 Mb

This fifth edition has been updated to reflect recent changes in food science and food technology. This book should be of interest to students and professionals in food science and nutrition.
Principles of Food Chemistry (Food Science Texts Series) by John M.de Man (Repost)

Principles of Food Chemistry (Food Science Texts Series) by John M.de Man (Repost)
Publisher: Springer | 3rd edition (February 1, 1999) | ISBN: 083421234X | Pages: 520 | PDF | 16.34 MB

This popular and widely used text/reference has been updated, revised and substantially expanded. The new edition contains a complete overview of the chemical and physical properties of the major and minor food components and their changes during processing, handling and storage. Food chapters cover water, lipids, carbohydrates, protein, minerals, vitamins and enzymes. Also covered are color, flavor and texture, as well as additives and contaminants. A new chapter discusses the bases of regulatory control of food composition and quality. Full of illustrations and tables, each chapter also contains a bibliography, providing readers with quick access to the relevant literature. An Instructor's manual is available to adopting professors.

Food Science (Food Science Texts)  eBooks & eLearning

Posted by tien1309 at Sept. 11, 2009
Food Science (Food Science Texts)

Food Science (Food Science Texts)
By Norman N. Potter

Publisher: Chapman & Hall | 624 pages | 1995-06 | ISBN: 0412064510 | PDF | 34.27 MB

Essentials of Food Science (4th edition)  eBooks & eLearning

Posted by naag at March 8, 2016
Essentials of Food Science (4th edition)

Vickie Vaclavik, ‎Elizabeth W. Christian - Essentials of Food Science (4th edition)
Published: 2013-12-19 | ISBN: 1461491371 | Epub | 500 pages | 5 MB

Sensory-Directed Flavor Analysis (Food Science and Technology) by Ray Marsili  eBooks & eLearning

Posted by tvladb at Sept. 19, 2010
Sensory-Directed Flavor Analysis (Food Science and Technology) by Ray Marsili

Sensory-Directed Flavor Analysis (Food Science and Technology) by Ray Marsili
Publisher: CRC Press; 2 edition (September 11, 2006) | ISBN: 1574445685 | Pages: 288| PDF | 5.12 MB

Today, flavor chemists can generate copious amounts of data in a short time with relatively little effort using automated solid phase micro-extraction, Gerstel-Twister® and other extraction techniques in combination with gas chromatographic (GC) analysis. However, more data does not necessarily mean better understanding. In fact, the ability to extract, isolate, and concentrate potential flavor-important chemicals from complex food systems has surpassed the ability to understand how the chemical data relates to flavor.

Physical Chemistry of Foods (Food Science and Technology) by Pieter Walstra  eBooks & eLearning

Posted by tvladb at March 12, 2010
Physical Chemistry of Foods (Food Science and Technology) by Pieter Walstra

Physical Chemistry of Foods (Food Science and Technology) by Pieter Walstra
Publisher: CRC Press; 1 edition (October 8, 2002) | ISBN: 0824793552 | Pages: 832 | PDF | 8.5 MB

Exploring the structure and physical and chemical properties of solutions, dispersions, soft solids, fats, and cellular systems, Physical Chemistry of Foods describes the physiochemical principles of the reactions and conversions that occur during the manufacture, handling, and storage of foods. Coverage progresses from aspects of thermodynamics, bonds and interaction forces, and reaction kinetics, to transport phenomena, polymers, colloidal interactions, nucleation, glass transitions and freezing, and soft solids. This comprehensive volume effectively clarifies the physicochemical processes encountered in food product development.