Thermobacteriology in Food Processing
Title | Thermobacteriology in Food Processing PDF eBook |
Author | Charles Raymond Stumbo |
Publisher | |
Pages | 268 |
Release | 1965 |
Genre | Food |
ISBN |
Principles of Food Processing
Title | Principles of Food Processing PDF eBook |
Author | Richard W Hartel |
Publisher | Springer Science & Business Media |
Pages | 301 |
Release | 2012-12-06 |
Genre | Technology & Engineering |
ISBN | 1461560934 |
The approach to teaching the concepts of food processing to the undergrad uate food science major has evolved over the past 40 years. In most under graduate food science curricula, food processing has been taught on a commodity basis. In many programs, several courses dealt with processing with emphasis on a different commodity, such as fruits and vegetables, dairy products, meat products, and eggs. In most situations, the emphasis was on the unique characteristics of the commodity and very little empha sis on the common elements associated with processing of the different commodities. Quite often the undergraduate student was allowed to select one or two courses from those offered in order to satisfy the minimum standards suggested by the Institute of Food Technologists. The current 1FT minimum standards suggest that the undergradu ate food science major be required to complete at least one food processing course. The description of this course is as follows: One course with lecture and laboratory which covers general characteristics of raw food materials, principles offood preserva tion, processing factors that influence quality, packaging, water and waste management, and sanitation. Prerequisites: general chemistry, physics, and general microbiology.
Thermobacteriology in Food Processing [By] C.R. Stumbo
Title | Thermobacteriology in Food Processing [By] C.R. Stumbo PDF eBook |
Author | Charles Raymond Stumbo |
Publisher | |
Pages | 329 |
Release | 1973 |
Genre | Food |
ISBN |
Thermobacteriology in Food Processing
Title | Thermobacteriology in Food Processing PDF eBook |
Author | C. R. Stumbo |
Publisher | |
Pages | 236 |
Release | 1968 |
Genre | |
ISBN |
Thermobacteriology in Food Processing
Title | Thermobacteriology in Food Processing PDF eBook |
Author | J. Clarence Davies |
Publisher | |
Pages | |
Release | 1965 |
Genre | |
ISBN |
Progress on Quantitative Approaches of Thermal Food Processing
Title | Progress on Quantitative Approaches of Thermal Food Processing PDF eBook |
Author | Vasilis P. Valdramidis |
Publisher | |
Pages | 0 |
Release | 2012 |
Genre | Food |
ISBN | 9781621008422 |
Heat treatment is one of the most common practices used to produce safe and shelf stable foods or otherwise stated, to reduce the probability of survival and/or growth of the micro-organisms in a particular food to a tolerable level. This book covers the advances in thermobacteriology, including technological and engineering aspects of thermal processes targeting on the production of food safe products. Overall the objective of this book is to provide a comprehensive overview of innovations in assessing thermal processes while considering integrated information from the field of microbiology of thermal processes and engineering of these processes. The book has a strong focus on statistical and mathematical methods in order to be a useful reference for food microbiologists, food technologists and engineers.
Progress on Quantitative Approaches of Thermal Food Processing
Title | Progress on Quantitative Approaches of Thermal Food Processing PDF eBook |
Author | Vasilis P. Valdramidis |
Publisher | Nova Science Publishers |
Pages | 349 |
Release | 2014-05-14 |
Genre | Food |
ISBN | 9781621008996 |
Heat treatment is one of the most common practices used to produce safe and shelf stable foods or otherwise stated, to reduce the probability of survival and/or growth of the microorganisms in a particular food to a tolerable level. This book covers the advances in thermobacteriology, including technological and engineering aspects of thermal processes targeting on the production of food safe products. Overall the objective of this book is to provide a comprehensive overview of innovations in assessing thermal processes while considering integrated information from the field of microbiology of thermal processes and engineering of these processes. The book has a strong focus on statistical and mathematical methods in order to be a useful reference for food microbiologists, food technologists and engineers.