Principles of Food Sanitation

Now in its 6th Edition, this highly acclaimed textbook provides sanitation information needed to ensure hygienic practices and safe food for food industry personnel as well as students. It addresses the principles related to contamination, cleaning compounds, sanitizers, cleaning equipment. It also presents specific directions for applying these concepts to attain hygienic conditions in food pr…

Food Analysis

This book provides information on the techniques needed to analyze foods in laboratory experiments. All topics covered include information on the basic principles, procedures, advantages, limitations, and applications. This book is ideal for undergraduate courses in food analysis and is also an invaluable reference to professionals in the food industry. General information is provided on regula…

Food chemistry

This timely Third Edition of Fennema's standard text offers up-to-the-minute coverage of the chemical properties of major and minor food constituents, dairy products, and food tissues of plant and animal origin in a logically organized, step-by-step presentation ranging from simple to more complex systems.

Food chemistry

Edition

4th ed

ISBN/ISSN

9783540699330

Collation

xliv, 1070 p. : ill. ; 25 cm.

Series Title

-

Call Number

[ITP-LIB-100]

Introduction to the physical chemistry of foods

This book provides an introduction to the physico-chemical basis and mathematical description of notions such as distillation, crystallization, sublimation, protein denaturation, emulsions, kinetics, enzymatic activity, and rheology. It lays the foundations in explaining the texture of ice cream, the foaming of beer, and the stability of milk, correlating fundamental physico-chemical concepts s…

Statistical methods for food science: introductory procedures for the food pr…

John A. Bower, former lecturer and Course Leader (BSc Food Studies) Queen Margaret University, Edinburgh, UK.

Konsep Dasar Proses Pengeringan Pangan

Buku ini memberikan catatan sederhana tentang sejarah singkat teknologi pengeringan, prinsip dasar proses pengeringan, air dalam matrik pangan, metode dan peralatan pengering, laju pengeringan, mutu produk hasil pengeringan dan sekilas tentang penerapan prinsip kesetimbangan massa dan energi pada sistem pengering. Buku ini dibuat dengan bahasa dan tampilan yang sesederhana mungkin dengan menamb…

Nutraceutical and functional food regulations in the United States and around…

edited by Debasis Bagchi, PhD, MACN, CNS, MAIChE, Department of Pharmacological and Pharmaceutical Sciences, University of Houston College of Pharmacy, Houston, TX, USA.

Functional foods and beverages: in vitro assessment of nutritional, sensory a…

A much-needed guide toin vitrofood functionality evaluation principles, processes, and state-of-the-art modeling There are more than a few books devoted to the assessment of food functionality but, until now, there were no comprehensive guides focusing on the increasingly important subject ofin vitrofood evaluation. With contributions from the world's foremost experts in the field, this book b…

Waste management for the food industries

The continuously increasing human population, has resulted in a huge demand for processed and packaged foods. As a result of this demand, large amounts of water, air, electricity and fuel are consumed on a daily basis for food processing, transportation and preservation purposes. Although not one of the most heavily polluting, the food industry does contribute to the increase in volume of waste…