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Voedselverwerking : technologie --- Fruit --- 664.6 --- Processing

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Cheese is a unique food product which requires a significant amount of scientific knowledge to be produced successfully. However, due to the many, complex and interrelated changes which occur during cheese manufacture and ripening, it is still not possible to guarantee the production of premium quality cheese. Written by an international team of renowned contributors, Cheese problems solved provides responses to over 200 of the most frequently asked questions about cheese and the cheese-making process, in a unique and practical question-and-answer format.Opening chapters concentrate on

Agriculture --- Earth & Environmental Sciences --- Animal Sciences --- Kaas --- 664.6

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Biotechnologie 663 --- 664 --- Production and preservation of solid foodstuffs --- 664 Production and preservation of solid foodstuffs --- Biotechnology industries --- High technology industries --- History --- Biomedical industries

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The publication of this book has been perfectly timed to serve the needs of a rapidly expanding industry. Frozen foods have shed their associations with low quality convenience food and freezing is now recognised as one of the safest and most nutritionally valuable ways to store food.Quality is a fundamental competitive advantage. However, the quality of frozen foods is dependent upon the strength or weakness of each link in the supply chain. This book examines the key quality factors at each stage in the frozen food supply chain, from raw material selection through processing and storage to r

Voedingsmiddelen : conserveren door bevriezen --- 664.8 --- 664.9 --- Engineering --- Food Science and Technology --- Food preservation. --- Food science. --- Frozen foods. --- Chemical & Materials Engineering --- Engineering & Applied Sciences --- Chemical Engineering

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Fruit and vegetables are both major food products in their own right and key ingredients in many processed foods. There has been growing research on their importance to health and techniques to preserve the nutritional and sensory qualities desired by consumers. This major collection summarises some of the key themes in this recent research.Part one looks at fruit, vegetables and health. There are chapters on the health benefits of increased fruit and vegetable consumption, antioxidants and improving the nutritional quality of processed fruits. Part two considers ways of managing safet

664.84 --- 664.85 --- 631.56 --- Preservation of other vegetables, legumes --- Preservation of fruit (including nuts). Jams --- Preparation of produce. Treatment after harvesting. Postharvest --- 631.56 Preparation of produce. Treatment after harvesting. Postharvest --- 664.85 Preservation of fruit (including nuts). Jams --- 664.84 Preservation of other vegetables, legumes --- Engineering --- Food Science and Technology --- Fruit --- Vegetables --- Processing. --- Food industry and trade. --- Quality control