Dates

Dates PDF
Author: A. Manickavasagan
Publisher: CRC Press
ISBN: 1439849455
Size: 55.53 MB
Format: PDF, ePub, Mobi
Category : Science
Languages : en
Pages : 442
View: 1447

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Dates

by A. Manickavasagan, Dates Books available in PDF, EPUB, Mobi Format. Download Dates books, Of the many varieties of date palms, the species Phoenix dactylifera Linn. is cultivated extensively and traded and consumed worldwide. Dates: Production, Processing, Food, and Medicinal Values draws from a broad spectrum of contributors to present a comprehensive survey of this particular species. The book explores a range of essential facets of what many consider to be a wonder plant—from its cultivation to its potential for medicinal purposes. Divided into four parts, the book begins by examining cultural practices and their implications for date quality. The contributors discuss tissue culture studies, farm water management, mechanization approaches in pollination and harvesting operations, and marketing aspects. The second section focuses on postharvest operations such as drying and explores alternatives for methyl bromide fumigation and value-added products. It also reviews biofuel production from by-products and discusses the issue of waste generated from industry. The third part of the book highlights the physical, chemical, and structural characteristics of dates. It reviews fermentative products that use dates as substrate, discusses the fruits as a substitute for added sugar in food, and explores date palm feeding to livestock. The final section discusses the possibilities for nutritional and medicinal use and reviews the use of dates in indigenous medicine. Exploring essential properties and agricultural implications, this volume is a reliable resource for understanding the many aspects of the Phoenix dactylifera Linn.


Processed Cheese And Analogues

Processed Cheese and Analogues PDF
Author: Adnan Y. Tamime
Publisher: John Wiley & Sons
ISBN: 1444341839
Size: 50.60 MB
Format: PDF, ePub
Category : Technology & Engineering
Languages : en
Pages : 368
View: 2576

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Processed Cheese And Analogues

by Adnan Y. Tamime, Processed Cheese And Analogues Books available in PDF, EPUB, Mobi Format. Download Processed Cheese And Analogues books, Part of the Society of Dairy Technology Series, this book deals with a commercially significant sector of dairy science. The book includes chapters on legislation, functionality of ingredients, processing plants and equipment, manufacturing best practice, packaging, and quality control. The chapters are authored by an international team of experts. This book is an essential resource for manufacturers and users of processed and analogue cheese products internationally; dairy scientists in industry and research; and advanced food science students with an interest in dairy science.


Brined Cheeses

Brined Cheeses PDF
Author: Adnan Y. Tamime
Publisher: John Wiley & Sons
ISBN: 1405171642
Size: 22.61 MB
Format: PDF, ePub, Mobi
Category : Technology & Engineering
Languages : en
Pages : 344
View: 5881

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Brined Cheeses

by Adnan Y. Tamime, Brined Cheeses Books available in PDF, EPUB, Mobi Format. Download Brined Cheeses books, The Society of Dairy Technology (SDT) has joined with Blackwell Publishing to produce a series of technical dairy-related handbooks providing an invaluable resource for all those involved in the dairy industry; from practitioners to technologists working in both traditional and modern larged-scale dairy operations. Brined cheeses such as feta and halloumi have seen a large increase in popularity and as a result, increasing economic value. Over the past two decades the dairy industry has carried out much research into starter cultures alongside technological developments, widening the range of brined cheese products available to consumers worldwide. The third title in the SDT series, Brined Cheeses gathers research on this important range of cheese varieties from around the world into a single volume, offering the reader: A practically-oriented and user-friendly guide Key commercially important information Coverage of all the major stages of manufacture Background to each variety Review of how different varieties are utilised in different countries Edited by Adnan Tamime, with contributions from international authors and full of core commercially useful information for the dairy industry, this book is an essential title for dairy scientists, dairy technologists and nutritionists worldwide.


Color Atlas Of Postharvest Quality Of Fruits And Vegetables

Color Atlas of Postharvest Quality of Fruits and Vegetables PDF
Author: Maria Cecilia do Nascimento Nunes
Publisher: John Wiley & Sons
ISBN: 0813803063
Size: 22.61 MB
Format: PDF, Mobi
Category : Technology & Engineering
Languages : en
Pages : 480
View: 7616

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Color Atlas Of Postharvest Quality Of Fruits And Vegetables

by Maria Cecilia do Nascimento Nunes, Color Atlas Of Postharvest Quality Of Fruits And Vegetables Books available in PDF, EPUB, Mobi Format. Download Color Atlas Of Postharvest Quality Of Fruits And Vegetables books, The effects of time and temperature on the postharvest quality offruits and vegetables are visually depicted in the Color Atlasof Postharvest Quality of Fruits and Vegetables. Throughhundreds of vibrant color photographs, this unique resourceillustrates how the appearance (e.g., color, shape, defects andinjuries) of fruits and vegetables changes throughout theirpostharvest life and how storage temperature greatly contributes tocritical quality changes. The book’s extensive coverage describes 37 differentfruits and vegetables from different groups that were stored atfive specific temperatures and photographed daily after specifiedelapsed periods of time. Individual fruits and vegetables from the following groups arecovered: subtropical and tropical fruits pome and stone fruits soft fruits and berries cucurbitaceae solanaceous and other fruit vegetables legumes and brassicas stem, leaf and other vegetable and alliums Information is provided about each individual fruit/vegetablesuch as characteristics, quality criteria and composition;recommendations for storage, transport and retail; and effects oftemperature on the visual and compositional quality of eachindividual fruit or vegetable, associated with photos of theappearance at particular times and temperatures. This visualdocumentation shows how important is to handle fruits andvegetables at the right temperature and what happens if therecommendations are not followed. Also shown is the importance ofthe initial harvest quality of the fruit/vegetable and the expectedshelf life as a function of quality at harvest, storage temperatureand storage time. The Color Atlas of Postharvest Quality of Fruits andVegetables will appeal to a diverse group of food industryprofessionals in the areas of processing, distribution, retail,quality control, packaging, temperature control (refrigeratedfacilities or equipment) and marketing as a reference tool and toestablish marketing priority criteria. Academic and scientificprofessionals in the area of postharvest physiology and technology,food science and nutrition can also use the book as a referenceeither for their study or in class to help students to visualizechanges in the appearance of fruit/vegetables as a function oftime/temperature.


Milk Processing And Quality Management

Milk Processing and Quality Management PDF
Author: Adnan Y. Tamime
Publisher: John Wiley & Sons
ISBN: 1444301659
Size: 16.59 MB
Format: PDF, Mobi
Category : Technology & Engineering
Languages : en
Pages : 344
View: 4463

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Milk Processing And Quality Management

by Adnan Y. Tamime, Milk Processing And Quality Management Books available in PDF, EPUB, Mobi Format. Download Milk Processing And Quality Management books, The Society of Dairy Technology (SDT) has joined with Wiley-Blackwell to produce a series of technical dairy-related handbooks providing an invaluable resource for all those involved in the dairy industry; from practitioners to technologists working in both traditional and modern large-scale dairy operations. The fifth volume in the series, Milk Processing and Quality Management, provides timely and comprehensive guidance on the processing of liquid milks by bringing together contributions from leading experts around the globe. This important book covers all major aspects of hygienic milk production, storage and processing and other key topics such as: Microbiology of raw and market milks Quality control International legislation Safety HACCP in milk processing All those involved in the dairy industry including food scientists, food technologists, food microbiologists, food safety enforcement personnel, quality control personnel, dairy industry equipment suppliers and food ingredient companies should find much of interest in this commercially important book which will also provide libraries in dairy and food research establishments with a valuable reference for this important area.


Dairy Ingredients For Food Processing

Dairy Ingredients for Food Processing PDF
Author: Ramesh C. Chandan
Publisher: John Wiley & Sons
ISBN: 9780470959121
Size: 76.70 MB
Format: PDF, Mobi
Category : Technology & Engineering
Languages : en
Pages : 568
View: 6206

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Dairy Ingredients For Food Processing

by Ramesh C. Chandan, Dairy Ingredients For Food Processing Books available in PDF, EPUB, Mobi Format. Download Dairy Ingredients For Food Processing books, The objective of this book is to provide a single reference source for those working with dairy-based ingredients, offering a comprehensive and practical account of the various dairy ingredients commonly used in food processing operations. The Editors have assembled a team of 25 authors from the United States, Australia, New Zealand, and the United Kingdom, representing a full range of international expertise from academic, industrial, and government research backgrounds. After introductory chapters which present the chemical, physical, functional and microbiological characteristics of dairy ingredients, the book addresses the technology associated with the manufacture of the major dairy ingredients, focusing on those parameters that affect their performance and functionality in food systems. The popular applications of dairy ingredients in the manufacture of food products such as dairy foods, bakery products, processed cheeses, processed meats, chocolate as well as confectionery products, functional foods, and infant and adult nutritional products, are covered in some detail in subsequent chapters. Topics are presented in a logical and accessible style in order to enhance the usefulness of the book as a reference volume. It is hoped that Dairy Ingredients for Food Processing will be a valuable resource for members of academia engaged in teaching and research in food science; regulatory personnel; food equipment manufacturers; and technical specialists engaged in the manufacture and use of dairy ingredients. Special features: Contemporary description of dairy ingredients commonly used in food processing operations Focus on applications of dairy ingredients in various food products Aimed at food professionals in R&D, QA/QC, manufacturing and management World-wide expertise from over 20 noted experts in academe and industry