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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 ...

Fundamentals of food process engineering : 4th ed.

Tác giả: Romeo T. Toledo, R. K. Singh, Fanbin Kong

Units and dimensions; Material balances; Gases and vapors; Energy Balances; Flow of fluids heat transfer; Kinetics of chemical reactions in foods; Thermal process calculations; Aseptic processing; Refrigeration; Evaporation; Dehydration; Physical separation processes; Emerging food processing ...

Handbook of food factory design

Tác giả: Christopher G. J. Baker

Part 1: Process considerations; Part 2: Factory infrastructure; Part 3: Utilities and services; Part 4:. Project engineering management.

Fruit preservation : novel and conventional technologies

Tác giả: Amauri Rosenthal, Rosires Deliza, Jorge Welti-Chanes, Gustavo V. Barbosa-Cánovas

Chapter 1: Consumer perception of novel technologies; Chapter 2: Safety issues on preservation of fruits and vegetables; Chapter 3: Health aspects: nutritional and functional qualities; Chapter 4: Post-harvest technology: minimal processing of fruits; Chapter 5: Thermal processes applied to fruit ...

Introduction to food chemistry

Tác giả: Vassilis Kontogiorgos

Chapter 1: Water; Chapter 2: Carbohydrates; Chapter 3: Proteins-Enzymes; Chapter 4: Lipids; Chapter 5: Browning reactions; Chapter 6: Vitamins – minerals; Chapter 7: Colour chemistry; Chapter 7: Flavour chemistry.