Potato Science and Technology - read free eBook in online reader or directly download on the web page. Select files or add your book in reader. Download and read online ebook Potato Science and Technology write by G. Lisinska. This book was released on 1989-07-31. Potato Science and Technology available in PDF, EPUB and Kindle. This book is an excellent starting point for students and should be read by all concerned with the industry, researchers, growers, traders and processors - Journal of Agricultural Science.
Advances in Potato Chemistry and Technology
Advances in Potato Chemistry and Technology - read free eBook in online reader or directly download on the web page. Select files or add your book in reader. Download and read online ebook Advances in Potato Chemistry and Technology write by Jaspreet Singh. This book was released on 2009-07-22. Advances in Potato Chemistry and Technology available in PDF, EPUB and Kindle. Developments in potato chemistry, including identification and use of the functional components of potatoes, genetic improvements and modifications that increase their suitability for food and non-food applications, the use of starch chemistry in non-food industry and methods of sensory and objective measurement have led to new and important uses for this crop. Advances in Potato Chemistry and Technology presents the most current information available in one convenient resource.The expert coverage includes details on findings related to potato composition, new methods of quality determination of potato tubers, genetic and agronomic improvements, use of specific potato cultivars and their starches, flours for specific food and non-food applications, and quality measurement methods for potato products. - Covers potato chemistry in detail, providing key understanding of the role of chemical compositions on emerging uses for specific food and non-food applications - Presents coverage of developing areas, related to potato production and processing including genetic modification of potatoes, laboratory and industry scale sophistication, and modern quality measurement techniques to help producers identify appropriate varieties based on anticipated use - Explores novel application uses of potatoes and potato by-products to help producers identify potential areas for development of potato variety and structure
Proceedings of the Ninth International Conference on Management Science and Engineering Management
Proceedings of the Ninth International Conference on Management Science and Engineering Management - read free eBook in online reader or directly download on the web page. Select files or add your book in reader. Download and read online ebook Proceedings of the Ninth International Conference on Management Science and Engineering Management write by Jiuping Xu. This book was released on 2015-05-20. Proceedings of the Ninth International Conference on Management Science and Engineering Management available in PDF, EPUB and Kindle. This is the Proceedings of the Ninth International Conference on Management Science and Engineering Management (ICMSEM) held from July 21-23, 2015 at Karlsruhe, Germany. The goals of the conference are to foster international research collaborations in Management Science and Engineering Management as well as to provide a forum to present current findings. These proceedings cover various areas in management science and engineering management. It focuses on the identification of management science problems in engineering and innovatively using management theory and methods to solve engineering problems effectively. It also establishes a new management theory and methods based on experience of new management issues in engineering. Readers interested in the fields of management science and engineering management will benefit from the latest cutting-edge innovations and research advances presented in these proceedings and will find new ideas and research directions. A total number of 132 papers from 15 countries are selected for the proceedings by the conference scientific committee through rigorous referee review. The selected papers in the first volume are focused on Intelligent System and Management Science covering areas of Intelligent Systems, Logistics Engineering, Information Technology and Risk Management. The selected papers in the second volume are focused on Computing and Engineering Management covering areas of Computing Methodology, Project Management, Industrial Engineering and Decision Making Systems.
Frying
Frying - read free eBook in online reader or directly download on the web page. Select files or add your book in reader. Download and read online ebook Frying write by J B Rossell. This book was released on 2001-04-25. Frying available in PDF, EPUB and Kindle. Frying is one of the oldest and most widely-used of food processes. Its popularity relates to the speed with which a food is cooked, the distinctive flavour and texture frying gives the food and its contribution to increased shelf-life. As a result the process is used for a wide range of vegetable, meat and fish products, particularly ready meals and snack foods.Edited by a leading authority in the field and with a distinguished international team of contributors, Frying provides an authoritative review of key issues in improving quality in the manufacture of fried products. Part one of the book sets the scene by looking at the differing types of fried products and their markets as well as at the regulatory context. It also includes an important discussion of the role of dietary lipids, the impact of frying on lipid intake and its influence on consumer health. Part two looks in detail at frying oils, their composition, the factors affecting frying oil quality and ways of measuring frying oil quality and authenticity. Part three looks at quality issues relating to fried products. There are chapters on two of the main types of fried product: pre-fried potato products such as French fries and the manufacture of potato crisps. Three final chapters look at effective process control of frying operations, flavour development in frying and fried foods and ways of analysing and improving the texture and colour of fried products.Frying oils are the most important common influence on fried product quality. They not only need to withstand the stresses of high temperature in frying but also maintain their quality during subsequent product storage.Frying: improving quality is a standard reference for the food industry and all those concerned with the quality of fried products. - An authoritative review of the key issues in improving quality in the manufacture of fried products
Handbook of Vegetable Science and Technology
Handbook of Vegetable Science and Technology - read free eBook in online reader or directly download on the web page. Select files or add your book in reader. Download and read online ebook Handbook of Vegetable Science and Technology write by D. K. Salunkhe. This book was released on 1998-03-19. Handbook of Vegetable Science and Technology available in PDF, EPUB and Kindle. "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. "
