Food technology / 3G E-Learning.

By:

3G E-Learning [author]

Material type: Text

TextLanguage: English Publication details: New York, NY : 3G E-learning LLC, c2018Edition: Second editionDescription: xiii, 337 pages : color illustrations ; 24 cm + 1 video disk of DVD : sound, color (4 3/4 in.)Content type:

text

Media type:

unmediated

Carrier type:

volume

ISBN:

9781680948783 (paperback)

Subject(s):

Food industry and trade -- Study and teaching

LOC classification:

TP370.7 T41 2018

Online resources:

Click here to view the table of contents

Contents:

Overview on food technology -- Compositional, nutritional and technological aspects of foods -- Nutritional and technological aspects of animal foods -- Food technologies and public health -- Separation and concentration of food components -- Bakery technology -- Foods processing and techniques -- Quality management: important aspects for the food industry.

Summary: Food is merely the material that need to make us alive. Food is the plant, animals, vegetable, milk, glucose and many things what we eat. Much of the variety of food you eat is possible thanks to food technology. The food industry is the largest manufacturing industry in the world. Food technology is a science which deals with the techniques and principles involved in processing and preserving the food substances. The application of food science helps in manufacturing safe, wholesome and nutritious food products. The study of food technology is to develop new methods and systems for keeping food products safe and resistant from natural harms such as bacteria and other micro-organisms. Food processing helps in preservation enhances the flavor and reduces the toxins in the food product which results in better distributional efficiency and easy marketing of the food product. The modern food processing techniques is the key to flourishing supermarkets we have today. Extra nutrients can be added while processing the food and processed food is less susceptible to spoilage. Some of the techniques used are spray drying, juice concentrate, freeze drying and the introduction of artificial sweeteners, colorants, and preservatives. This second Edition of ‘Food Technology’ covers all aspects of selection, preservation, processing, packing, nutritious and wholesome of food in application to food science. It encompasses the producing attractive, marketable, invulnerable, and often long shelf food products, according to the customer seldom by the food engineers. It aims to provide a complete source of authentic information about th current developments in the field of food processing and technology.

List(s) this item appears in: Print Books 2022

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Holdings
Item type	Current library	Collection	Call number	Materials specified	Status	Notes	Date due	Barcode
Books	Ladislao N. Diwa Memorial Library Reserve Section	Non-fiction	RUS TP370.7 T41 2018 (Browse shelf(Opens below))		Room use only	78168		00079114

Food is merely the material that need to make us alive. Food is the plant, animals, vegetable, milk, glucose and many things what we eat. Much of the variety of food you eat is possible thanks to food technology. The food industry is the largest manufacturing industry in the world. Food technology is a science which deals with the techniques and principles involved in processing and preserving the food substances. The application of food science helps in manufacturing safe, wholesome and nutritious food products. The study of food technology is to develop new methods and systems for keeping food products safe and resistant from natural harms such as bacteria and other micro-organisms. Food processing helps in preservation enhances the flavor and reduces the toxins in the food product which results in better distributional efficiency and easy marketing of the food product. The modern food processing techniques is the key to flourishing supermarkets we have today. Extra nutrients can be added while processing the food and processed food is less susceptible to spoilage. Some of the techniques used are spray drying, juice concentrate, freeze drying and the introduction of artificial sweeteners, colorants, and preservatives.
This second Edition of ‘Food Technology’ covers all aspects of selection, preservation, processing, packing, nutritious and wholesome of food in application to food science. It encompasses the producing attractive, marketable, invulnerable, and often long shelf food products, according to the customer seldom by the food engineers. It aims to provide a complete source of authentic information about th current developments in the field of food processing and technology.

Fund 164 CD Books International, Inc. Purchased 11/18/2020 78168 pnr PHP 3,600.00 2020-10-371A 2020-1-0324

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