Canning & Preserving

In 1997 the FDA approved the use of low-dose ionizing radiation to eliminate pathogens in red meat. This food processing technology can improve the safety of food and extend the shelf life of certain foods by eliminating pathogenic bacteria, parasites, and other microorganisms that cause food-borne ... More

Juicy details on making your own jams and jellies, canned veggies, and dried snacks Enjoy delicious, do-it-yourself treats year-round - and they make great gifts! Putting up fruits and vegetables in your home is as easy as pie with this step-by-step guide to canning and preserving. With easy-to-foll... More

An exploration of new and emerging techniques, processes and applications in the behaviour, crystallization, and polymorphic transformations of fats and oils. It presents research and information on advanced analytical tools, computer modelling, molecular structures, mixing behaviour, and interactio... More

Residue analysis in food is an essential science in terms of the number of laboratories and analysts involved worldwide and the range of analytical techniques available. This text uniquely combines the principles and applications of the various techniques employed in residue analysis, so as to provi... More

This book provides a reference work on the design and operation of cane sugar manufacturing facilities. It covers cane sugar decolorization, filtration, evaporation and crystallization, centrifugation, drying, and packaging,... More

The area of functional foods and nutraceuticals is growing worldwide and has emerged as a major trend in the food and nutrition industry. Modern food processing technologies offer a level of specificity, predictability, and productivity that otherwise would not exist in the manufacture of food produ... More

Bioactive compounds are extra-nutritional constituents that typically occur in small quantities in foods. Many thousands of these bioactive compounds have been identified in commonly eaten foods and there has been a lot of research interest into their putative health benefits. Virtually all foods un... More

This book covers the complete range of Food Processing and the related activities in the food manufacturing plants. With its exhaustive coverage and systematic style of presentation, this book would serve as an excellent text for students of food science and nutrition. Entrepreneurs and general rea... More

CONTENTS: 1. General Principles and Methods, 2. Tin and Glass Containers, 3. Washing, Blanching, and Peeling Fruits and Vegetables, 4. Grading Fruitsnad Vegetables for canning and Freezing, 5. Sirups and Brines Used in Canning, 6. Exhaust and Vacuum, 7. Processing of Canned Fruits and Vegetables, 8.... More

The book deals with the scientific principles and control of the various processes involved in the manufacture of jams and fruit jellies, fruit canning and fruit drying. For an understanding of these it has been necessary to give some account of the composition of fruits, especially in regard to the... More

Food Processing, Second Edition provides incisive coverage of the growth, economic development, and business management of the U.S. commercial food processing industry. This revised edition addresses the many important changes that have affected the industry in the last decade, from new technologies... More

Food Canning Technology Edited By Jean Larousse Bruce E. Brown * This book offers a comprehensive review of the various scientific, technological, and economic aspects of food product preservations. * It examines the diverse problems which are associated with the stability of products such as meat, ... More

Increasingly possessed by a yearning to escape the ennui of an indifferent marriage and the empty but comfortable lifestyle of a bureaucrat, Raghu decides to visit the small patch of ancestral property in his native village. The novel moves between the two worlds – the past and the present – wit... More

Food engineering is a required class in food science programs, as outlined by the Institute for Food Technologists (IFT). The concepts and applications are also required for professionals in food processing and manufacturing to attain the highest standards of food safety and quality. The third editi... More

Presenting research from more than 35 international specialists spanning governmental, industrial and academic sectors, this reference compiles developments in the processing and preservation of vegetables and vegetable products, serving as compilation of key tools used in the USA to safeguard and p... More

"Furnishes exhaustive, single-source coverage of the production and postharvest technology of more than 70 major and minor vegetables grown in tropical, subtropical, and temperate regions throughout the world. Provides comparative data for each vegetable presented."... More