445 results for " food processing" between $0 and $2500000

Smith (Kansas State U.) and Hui (Science Technology System) and their contributors to this undergraduate text examine commercial processing practices for wide variety of foods, including bakery products, beverages, dairy, grain, fats, fruit, meat, poultry, seafood, and vegetables. They include material on the principles of commercial food processing, such as microwave processing, dehydration, packaging, sanitation, and quality assurance, and food regulations in the United States. Articles include...

Amazon.com

$380

magazineexpress.com

$380

Directed to managers, engineers, directors, and technologists engaged in food and drink processing. Contains feature articles on food processing ingredients, techniques, packaging, marketing, food processing machinery and systems.

This Cuisinart Ultimate Food Processing Set, featuring the 14 cup Cuisinart DLC-2014N Food Processor, also includes the handy Mini Prep Plus 3-Cup Food Processor, a Deluxe Storage Caddy, a compact 3-disk holder and a flat cover. 14 Cup Food Processor 14-cup work bowl offers maximum capacity Wide mouth feed tube shortens prep time Touchpad Dough Control and PowerPrep dough blade make dough quickly 10-year motor warranty Mini-Prep® Plus 3-Cup Food Processor 3-cup work bowl with handle Chop or grind at the touch of a button Exclusive auto-reversing SmartPower® blade for 2 processing options Touch pad controls are easy-to-use and clean Dishwasher-safe parts Stainless steel blade with sharp and blunt edges

This book, developed from the results of the Emerging Technologies for the Food Industry symposium held in Madrid, spotlights recent innovations in food processing technologies. Novel Food Processing Technologies covers a range of food processing treatments that meet current demands for added value and guaranteed safety and contains separate sections dedicated to high pressure, pulsed electric fields, microwave applications, freezing and packaging methods, and predictive microbiology. The authors...

Focusing on the technology involved, this handbook describes the principles as well as the equipment used and the changes - physical, chemical, microbiological and organoleptic - that occur during food preservation. In doing so the text covers in detail such techniques as post-harvest handling, thermal processing, evaporation and dehydration, freezing, irradiation, high pressure processing, emerging technologies, baking, extrusion, frying and packaging. In addition current concerns about the safety...

Magazine for the agricultural and primary food processing industries distributed throughout English-speaking Africa. Reflects the growing emphasis placed on the development of the agricultural sector by government and aid agencies throughout the African continent.

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$185

Citrus Processing (a Complete Guide) (chapman Hall Food Science Book) (subsequent) (hardcover),chapman Hall Food Science Book - By Dan A. Kimball

The text incorporates the use of computational techniques using the personal computer to solve processing problems encountered in the modern food industry. Sections include non-linear curve fitting, energy associated with food freezing accounting for non-frozen water below the freezing point, flash evaporation & evaporated cooling, pumps and high pressure systems applications, effective temperature measurement to account for radiation, simultaneous conduction, convection and radiation heat transfer...

The biochemistry of food is the foundation on which the research and development advances in food biotechnology are built. In Food Biochemistry and Food Processing, lead editor Y.H. Hui has assembled over fifty acclaimed academicians and industry professionals to create this indispensable reference and text on food biochemistry and the ever-increasing development in the biotechnology of food processing. While biochemistry may be covered in a chapter or two in standard reference books on the chemistry...

Since prehistoric times, the preservation of food has played an essential role in human survival—providing the stability and cultural traditions needed to create societies. This program looks at motivations and methods for preserving and processing food, how these take shape in various cultures, and the health considerations which present-day food suppliers and vendors must take into account. Viewers will learn about the properties of different foods, food policy and regulations, and the importance...