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Butchering, processing and preservation of meat

Tác giả: Frank G Ashbrook

Frank G. Ashbrook's classic Butchering, Processing and Preservation of Meat remains the gold standard for do-it-yourself meat preparation. Ashbrook's vast knowledge and personal experience as a U.S. Fish & Wildlife Service biologist afforded him an ideal perspective for addressing the meat-related ...

Processing technologies for milk and milk products : methods, applications, and energy usage

Tác giả: Ashok Kumar Agrawal, Megh Raj Goyal

The demand for quality milk products is increasing throughout the world. Food patterns are changing from eating plant protein to animal protein due to increasing incomes around the world, and the production of milk and milk products is expanding with leaps and bounds. This book presents an array of ...

Food plant design

Tác giả: Antonio Lopez-Gomez, Gustavo V. Barbosa-Cánovas

Chapter 1: Economic and technical context of food plant design; Chapter 2: Mathematical modeling of food processing systems and food plant simulation; Chapter 3: Documentation of food plant design; Chapter 4: Processing system alternatives: Process synthesis; Chapter 5: Food processing system ...

Dairy chemistry and biochemistry

Tác giả: P. F. Fox, T. Uniacke-Lowe, P. L. H. McSweeney, J. A. O'Mahony

1. Production and Utilization of Milk; 2. Lactose; 3. Milk lipids; 4. Milk proteins; 5. Salts of milk; 6. Vitamins in milk and dairy products; 7. Water in milk and dairy products; 8. Physical properties of milk; 9. Heat-induced changes in milk; 10. Enzymology of milk and milk products; 11. ...

The chemistry of food

Tác giả: Carla Mooney

Chapter 1: The periodic table of elements; Chapter 2: A tasty experiment; Chapter 3: The chemicals in our food; Chapter 4: Cooking : a chemical reaction; Chapter 5: Nutrition : what makes food healthy?; Chapter 6: Flavor : mixing it up; Chapter 7: Texture : what food feels like.