Food Science

Pages: 528,
Specialty: Food Science,
Publisher: Taylor & Francis,
Publication Year: 2015,
Cover: Hardback,
Dimensions: 190x244x46mm

Winner of the 2013 James Beard Foundation Book Award for Reference and Scholarship, and a New York Times bestseller, The Art of Fermentation is the most comprehensive guide to do-it-yourself home fermentation ever published. Sandor Katz presents the concepts and processes behind fermentation in ways that are simple enough to guide a reader through their first experience making sauerkraut or yogurt, and in-depth enough to provide greater understanding and insight for experienced practitioners. While Katz expertly contextualizes fermentation in terms of biological and cultural evolution, health and nutrition, and even economics, this is primarily a compendium of practical information how the processes work; parameters for safety; techniques for effective preservation; troubleshooting; and more. With two-color illustrations and extended resources, this book provides essential wisdom for cooks, homesteaders, farmers, gleaners, foragers, and food lovers of any kind who want to develop a deeper understanding and appreciation for arguably the oldest form of food preservation, and part of the roots of culture itself. Readers will find detailed information on fermenting vegetables; sugars into alcohol (meads, wines, and ciders); sour tonic beverages; milk; grains and starchy tubers; beers (and other grain-based alcoholic beverages); beans; seeds; nuts; fish; meat; and eggs, as well as growing mold cultures, using fermentation in agriculture, art, and energy production, and considerations for commercial enterprises. Sandor Katz has introduced what will undoubtedly remain a classic in food literature, and is the first and only of its kind."

Weight: 0.54 KG
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Specialty: Food Science,
Publisher: MedTech,
Publication Year: 2018

Weight: 0.6 KG
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Pages: 808,
Specialty: Food Science,
Publisher: Taylor & Francis,
Publication Year: 2005,
Cover: Hardback,
Dimensions: 160x231.1x45.7mm

Building upon the scope of its predecessor, Dairy Science and Technology, Second Edition offers the latest information on the efficient transformation of milk into high-quality products. It focuses on the principles of physical, chemical, enzymatic, and microbial transformations. The authors, highly regarded educators and researchers, divide the content of this book into four parts. Part I, Milk, discusses the chemistry, physics, and microbiology of milk. In addition to providing knowledge of milk properties, this section forms the basis for understanding what happens during processing, handling, and storage. Part II, Processes, illustrates the main unit operations used to manufacture milk products and highlights the influence certain product and process variables have on resulting products. In Part III, Products, the book integrates information on raw materials and processing as they relate to the manufacture of products. This section also explains the procedures necessary to ensure consumer safety, product quality, and process efficiency. Part IV, Cheese, describes the processes and transformations (physical, biochemical, and microbial) relating to the manufacture and ripening of cheese, starting with generic aspects and later discussing specific groups of cheeses. An important resource, Dairy Science and Technology, Second Edition provides a thorough understanding of milk's composition and properties and the changes that occur in milk and its products during processing and storage. show more

Weight: 1.16 KG
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Specialty: Food Science,
Publisher: Wiley,
Publication Year: 2015

Weight: 1 KG
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Pages: 399,
Specialty: Food Science,
Publisher: Taylor & Francis,
Publication Year: 2017,
Cover: Paperback,
Dimensions: 156x235mm

A large variety of food products all over the world are prepared by the fermentation of various raw materials. Fermentation: Effects on Food Properties explores the role of fermentation reactions in the chemical, functional, and sensory properties of food components as well as their effect on food component content and biological activity.Emphasizing the various chemical changes that take place during processing, both pre- and post-fermentation, the book explores: * The complex microbial community in fermented foods * The generation of the flavor and aroma compounds in fermented foods * The effect of fermentation on the rheological properties and the color of foods * The effect of fermentation on bioactivities of foods * How microorganisms during fermentation can remove or detoxify antinutritional compounds in raw foods * The fortification of products derived from fermentation processes and technical issues in the production and distribution of such foods * Fermentation processes for cereals, legumes, vegetables, dairy products, seafood, and meat * Food safety and adherence to the Hazard Analysis and Critical Control Points (HACCP) principles Mastering today's art of fermentation processes requires detailed knowledge of food raw materials, microbiology, enzymology, chemistry/biochemistry, physics, engineering, and technology. This volume is an important starting point in understanding the process.Presented in concise, accessible chapters contributed by food experts, the book contains ample references to enhance further, more detailed exploration of this critical topic as we search for ways to enhance food quality for better health.show more

Weight: 1 KG
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Pages: 156,
Specialty: Food Science,
Publisher: Springer,
Publication Year: 2004,
Cover: Paperback,
Dimensions: 216x276x10mm

This laboratory manual was written to accompany "Food Analysis, Third Edition", (ISBN 0-306-47495-6) by the same author. The 19 laboratory exercises in the manual cover 19 of the 32 chapters in the textbook. Many of the laboratory exercises have multiple sections to cover several methods of analysis for a particular food component of characteristic. Most of the laboratory exercises include the following: introduction, reading assignment, objective, principle of method, chemicals, reagents, precautions and waste disposal, supplies, equipment, procedure, data and calculations, questions, and references. This laboratory manual is ideal for the laboratory portion of undergraduate courses in food analysis.show more

Weight: 0.44 KG
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Specialty: Food Science,
Publisher: Springer,
Publication Year: 2002

Weight: 1.16 KG
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Specialty: Food Science,
Publisher: MedTech,
Publication Year: 2014,
Cover: Hardback

Weight: 0 KG
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Pages: 528,
Specialty: Food Science,
Publisher: Taylor & Francis,
Publication Year: 2016,
Cover: Hardback,
Dimensions: 190x244x46mm

Winner of the 2013 James Beard Foundation Book Award for Reference and Scholarship, and a New York Times bestseller, The Art of Fermentation is the most comprehensive guide to do-it-yourself home fermentation ever published. Sandor Katz presents the concepts and processes behind fermentation in ways that are simple enough to guide a reader through their first experience making sauerkraut or yogurt, and in-depth enough to provide greater understanding and insight for experienced practitioners. While Katz expertly contextualizes fermentation in terms of biological and cultural evolution, health and nutrition, and even economics, this is primarily a compendium of practical information how the processes work; parameters for safety; techniques for effective preservation; troubleshooting; and more. With two-color illustrations and extended resources, this book provides essential wisdom for cooks, homesteaders, farmers, gleaners, foragers, and food lovers of any kind who want to develop a deeper understanding and appreciation for arguably the oldest form of food preservation, and part of the roots of culture itself. Readers will find detailed information on fermenting vegetables; sugars into alcohol (meads, wines, and ciders); sour tonic beverages; milk; grains and starchy tubers; beers (and other grain-based alcoholic beverages); beans; seeds; nuts; fish; meat; and eggs, as well as growing mold cultures, using fermentation in agriculture, art, and energy production, and considerations for commercial enterprises. Sandor Katz has introduced what will undoubtedly remain a classic in food literature, and is the first and only of its kind."

Weight: 0.41 KG
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