NuFS 103 - Food Processing and Packaging I

Ebook that will provide a lot of information on sugars, starches, lipids, and proteins. Log in with your SJSU ID and library PIN. Create a library PIN at https://discover.sjlibrary.org/iii/encore/myaccount

Ebook reference on food biochemistry and food processing.

This latest edition of the most internationally respected reference in food chemistry for more than 30 years, Fennema's Food Chemistry, 5th Edition once again meets and surpasses the standards of quality and comprehensive information set by its predecessors. All chapters reflect recent scientific advances and, where appropriate, have expanded and evolved their focus to provide readers with the current state-of-the-science of chemistry for the food industry. This edition introduces new editors and contributors who are recognized experts in their fields. The fifth edition presents a completely rewritten chapter on Water and Ice, written in an easy-to-understand manner suitable for professionals as well as undergraduates. In addition, ten former chapters have been completely revised and updated, two of which receive extensive attention in the new edition including Carbohydrates (Chapter 3), which has been expanded to include a section on Maillard reaction; and Dispersed Systems: Basic considerations (Chapter 7), which includes thermodynamic incompatibility/phase separation concepts. Retaining the straightforward organization and accessibility of the original, this edition begins with an examination of major food components such as water, carbohydrates, lipids, proteins, and enzymes. The second section looks at minor food components including vitamins and minerals, colorants, flavors, and additives. The final section considers food systems by reviewing basic considerations as well as specific information on the characteristics of milk, the postmortem physiology of edible muscle, and postharvest physiology of plant tissues.

Ebook that will provide authoritative information on analogs and additives. Includes toxicology information, too.

Ebook on sweeteners.

Ebook that contains a good section on additives.

Classic text on food science.

This brief addresses important aspects of food additives. Through four chapters, the authors describe the chemistry of food additives, the regulatory classification of additives on a large-scale, the risks involved in using chemicals for food preparation - including implications this has on food hygiene, and case-study examples taken from the dairy industry. More specifically, chapter one provides a list of the technological purposes of food additives defined for European use; chapter two explains the 'General Standards for Food Additives' (Codex Alimentarius Commission) which is a harmonised, workable and indisputable international standard; chapter three describes the use of selected food additives in the dairy sector, particularly with relation to the production of yoghurt products; and chapter four addresses the impact of additives on human health. This brief is of interest to researchers working in the area of food production and international regulation, both in academia and industry.

Ebook that will provide authoritative information on analogs and additives. Includes toxicology information, too.

Ebook on the processes that can be used to preserve and transform food.

Ebook on food processing techniques.

Excellent book on food processing principles and applications.

Classic text on food engineering.

Ebook that will provide authoritative information on analogs and additives. Includes toxicology information, too.

Ebook on the microbes in food and how they may impact health. See the Microbial Food Spoilage chapter for a great overview.

Ebook on food contaminants and toxins. Good tables and figures.

Ebook that features many foodborne pathogens. Each pathogen is a chapter.

Food is an essential means for humans and other animals to acquire the necessary elements needed for survival. However, it is also a transport vehicle for foodborne pathogens, which can pose great threats to human health. Use of antibiotics has been enhanced in the human health system;

Ebook reference on food biochemistry and food processing.

Ebook on fermented foods and their benefits.

Ebook reference on food packaging.

Ebook on how food container design is impacted by food safety, economic, and commercial concerns.

Ebook reference on packaging technologies. A-Z Guide, so look up M for modified atmosphere packaging.