por
Moir, Catherine J.
Signatura topográfica preferida
664.028 SPO
Fecha de publicación
2001
Formato:
Libros
Relevancia:
0.0657
por
Lacroix, Christophe
Signatura topográfica preferida
664.028 PRO
Fecha de publicación
2011
Formato:
Recursos electrónicos
Relevancia:
0.0645
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por
Williams-Duea, Angela.
Signatura topográfica preferida
641.4
Fecha de publicación
2010
Resumen
With rising food costs, the resurgence of at-home gardening, and the potential storing your own food presents, it is no wonder that freezing, drying, and canning are becoming more popular. This book will show anyone interested in storing food how to do so, optimizing the amount of money you can save and minimizing your risk of damaging food or spreading foodborne illnesses. You will learn how to grow for harvest and how to subsequently handle that harvest with this book's crop-by-crop guide of everything that you might possibly want to store away. You will learn how freezing works and how to
Formato:
Recursos electrónicos
Relevancia:
0.0495
por
Galvez, Antonio.
Signatura topográfica preferida
664.028
Fecha de publicación
2014
Resumen
The purpose of this Brief is to provide a global view of the concept of biopreservation and its potential and existing applications in the different food sectors. Biopreservation, an approach already experimented with by our ancestors, has been used empirically for centuries and now the rationale behind it is becoming increasingly popular, applied singly or in combination with novel and classical food processing technologies. The growing world population, together with the globalization of the food market and consumer demand for foods that are ready to eat, lightly preserved, fresh-tasting, and rich in flavor, nutrients, and bioactive compounds, is forcing the food industry to develop less aggressive food preservation methods.
Formato:
Recursos electrónicos
Relevancia:
0.0432
por
Malik, Abdul.
Signatura topográfica preferida
664.07
Fecha de publicación
2014
Resumen
The aim of the food processing is to ensure microbiological and chemical safety of foods, adequate nutrient content and bioavailability and acceptability to the consumer with regard to sensory properties and ease of preparation. Processing may have either beneficial or harmful effects on these properties, so each of these factors must be taken into account in the design and preparation of foods. This book offers a unique dealing with the subject and provides not only an update of state-of-the art techniques in many critical areas of food processing and quality assessment, but also the development of value added products from food waste, safety and nanotechnology in the food and agriculture industry and looks into the future by defining current obstacles and future research goals. This book is not intended to serve as an encyclopedic review of the subject. However, the various chapters incorporate both theoretical and practical aspects and may serve as baseline information for future research through which significant development is possible.
Formato:
Recursos electrónicos
Relevancia:
0.0227
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