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Handbook of food preservation / Shafiur Rahman (editor)
Boca Raton, FL : CRC Press, Taylor & Francis Group, 2020
xx, 1082 pages. : illustrations ; 29 cm.
Ký hiệu phân loại (DDC): 664.028
The Third Edition of the Handbook of Food Preservation provides a basic background in postharvest technology for foods of plant and animal origin, presenting preservation technology of minimally processed foods and hurdle technology or combined methods of preservation. Each chapter compiles the mode of food preservation, basic terminologies, and sequential steps of treatments, including types of equipment required. In addition, chapters present how preservation method affects the products, reaction kinetics and selected prediction models related to food stability, what conditions need be applied for best quality and safety, and applications of these preservation methods in different food products. This book emphasizes practical, cost-effective, and safe strategies for implementing preservation techniques for wide varieties of food products.
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Operations in food refrigeration / Rodolfo H Mascheroni (editor)
Boca Raton, FL : CRC Press, 2016
xviii, 383 pages. : illustrations ; 25 cm.
Ký hiệu phân loại (DDC): 664
The final quality of a food product is impacted heavily by preservation technologies, such as chilling, freezing, and freeze-drying, as well as the numerous pretreatments that are routinely applied to foods. Adequate design and implementation of each of these treatments are critical to ensuring the integrity of the final food product, the productivity of the equipment, and reduced operation costs. Operations in Food Refrigeration explores the fundamental issues involved in heat and mass transfer in food refrigeration and examines aspects of other operations applied to chilled or frozen foods.
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The jerky bible : How to dry, cure, and preserve beef, venison, fish, and fowl / Kate Fiduccia
New York, NY : Skyhorse Publishing, 2014
194 p. : illustration ; cm.
Ký hiệu phân loại (DDC): 641.66
"In The Jerky Bible you'll learn how to create delicious jerky with instructive step-by-step photos that take you through the process. Inside, you'll learn how to utilize more than forty flavorfl marinades to create a wide range of flavors including Caribbean marinade, sweet beer marinade, and Apple Valley marinade. In addition, readers will learn how to identify the best cuts for jerky, the process behind preparing it, the different types of equipment available for drying jerky, and how the process has changed over the years. Fiduccia offers a range of jerky recipes covering beef, pork, chicken, venison, turkey, game birds, and fish. Enjoy more than fifty recipes"--Page 4 of cover.
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