Food science is the discipline that applies basic sciences and engineering to study the nature of foods and their harvesting, processing, distribution, storage, and preparation. It is essential to meeting the needs of a growing global population. A major goal of food science is to understand the nature and properties of foods at a fundamental level so as to make existing food production processes more ef cient. This paper provides a primer on food science Matthew N. O. Sadiku | Tolulope J....
Topics: Food Science, food science
People whose age are over 60 are defined as elderly population. The elderly population is increasing at a constant rate and women comprise the majority. The sex ratio of male to female is 0.74. It is predicted that, in the year 2037, the over 60 population will be 20 1 in 5 people and by 2050 it will be 29 nearly 1 3rd of the population . Regular health screening programs are lacking in the elderly population in community settings, although different types of healthcare programs are available...
Topic: Food Science
Ghee is a class of clarified butter that originated from the Indian subcontinent; and is commonly used in South Asian and Middle Eastern cuisines, traditional medicine, and religious rituals. Ghee is important part of human diet. It also gives longer shelf life compared to other food product. Now a days, people have interested in products obtained from species other than cow and buffalo to get more health benefits. Physicochemical, nutritional and sensory aspects of ghee obtained from different...
Topic: Food Science
Ghee is a class of clarified butter that originated from the Indian subcontinent; and is commonly used in South Asian and Middle Eastern cuisines, traditional medicine, and religious rituals. Ghee is important part of human diet. It also gives longer shelf life compared to other food product. Now a days, people have interested in products obtained from species other than cow and buffalo to get more health benefits. Physicochemical, nutritional and sensory aspects of ghee obtained from different...
Topic: Food Science
National Agricultural Library
75
75
Nov 20, 2015
11/15
by
United States. Agricultural Marketing Service. Marketing Research Division
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Issued July 1957, by Retailer-Wholesaler Section
Topic: food science
Ghee is a class of clarified butter that originated from the Indian subcontinent; and is commonly used in South Asian and Middle Eastern cuisines, traditional medicine, and religious rituals. Ghee is important part of human diet. It also gives longer shelf life compared to other food product. Now a days, people have interested in products obtained from species other than cow and buffalo to get more health benefits. Physicochemical, nutritional and sensory aspects of ghee obtained from different...
Topic: Food Science
8 pages; 24 cm
Topic: Food science -- Research
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18
Feb 3, 2020
02/20
by
Blakistone, B. A
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eye 18
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1 online resource (293 pages)
Topics: Chemistry, Food science
Food technology is a blanket term for applying food science techniques and principles to the cultivation, production, processing, packaging, labeling, quality management, and distribution of food substances. Much of the food we eat and drink is made using the tools of food technology. The modern food technologies are largely responsible for the successful operation of our supermarkets. This paper provides an introduction to food technology. It covers both new and conventional food...
Topics: Food Science, food technology, food science, food processing, food preservation
2,834
2.8K
Sep 18, 2017
09/17
by
Hind Agri-Horticultural Society
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The Speciality of Journal [Food Science Research Journal (FSRJ)] that it is an International Journal publication in the field of Food Sciences and Allied Sciences. Our high qualities International Journal are published with highly qualified Reviewers, Scholarly Scientists to ensure the originality, relevance, and readability. The International Journal published by us, aims to contribute to the constant scientific research and training in the field of Food Sciences and Allied Sciences.
Topic: food science research journal
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3.0
Sep 10, 2021
09/21
by
Donckt, Siel van der
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189 p
Topic: Food science and technology
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6.0
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1 online resource (338 pages)
Topics: Fermentation, TECHNOLOGY & ENGINEERING -- Food Science
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62
May 17, 2010
05/10
by
Vaclavik, Vickie; Pimentel, Marcia; Devine, Marjorie M; Devine, Marjorie M. Dimensions of food
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Rev. ed. of: Dimensions of food / Marjorie M. Devine, Marcia H. Pimentel. 2nd ed. c1985
Topics: Food, Nutrition, Cookery, Food science
Microbiology is a branch of biology that deals with organisms too small to be seen without magnification. It is the study of microorganisms, which are organisms such as bacteria, parasites, viruses, yeasts, molds, etc. that are so small they can only be seen using a microscope. Food microbiology is concerned with the effects microbes or organisms can have on the quality and safety of food products. This paper presents a brief introduction on food microbiology. Matthew N. O. Sadiku | Tolulope J....
Topics: Food Science, food microbiology, microorganisms
Unsere Lebensmittel vom Standpunkt der Vitaminforschung: Wird Voraussichtlich die Weitere Erforschung der Physiologischen Bedeutung der Vitamine die Bisherige Herstellung, Ƶubereitung und Beurteilung der Lebensmittel Wesentlich Beeinflussen? Author: Prof. Dr. Phil. A. Juckenack Published by Springer Berlin Heidelberg ISBN: 978-3-662-34176-6 DOI: 10.1007/978-3-662-34446-0 Table of Contents: Unsere Lebensmittel vom Standpunkt der Vitaminforschung
Topics: Chemistry, Science, Food science, Public health, Food Science, History of Science, Public Health
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31
May 27, 2021
05/21
by
@iaset
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A new generation of Internet and Smartphone has become an inseparable thing in the life of human being. Technology and Science is considered as a boon and it is developing every day. In addition to this, the mobile application plays a vital role and made everyone’s life easier.
Topics: Smartphone Applications, Food Science, Food Technology
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7.0
Oct 27, 2021
10/21
by
Wynn, Barbara
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64 pages : 25 cm
Topics: Food, Nutrition, Food science - For schools
Food Science And The Human Body
Topic: Food Science And The Human Body
folder
Topics: food science, home economics, human nutrition
Reprinted from the Real you, 4-H members' guide. Bibliography: p. 55
Topics: human nutrition, home economics, food science
10 p
Topics: product quality, agricultural economics, food science
It is the first edition of SCIENCE AND EDUCATION DEVELOPMENT INSTITUTE for food world. It gives me great pleasure in bringing out book entitled “ADVANCES IN FOOD SCIENCE AND NUTRITION” for the student of Food Technology, Food Nutrition and all those aspirants who desire to brighten their career in the field of food technology. Our goal is to provide readers with introductory foundation to budding food professionals. I was also well aware that the book is widely used as a basic reference...
Topics: Food Science and Nutrition, Food Insecurity
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5.0
Mar 1, 2022
03/22
by
Tull, Anita
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64 pages :
Topics: Food, Nutrition, Food science - For schools
62
62
Jan 8, 2014
01/14
by
White, Alice Violet
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Includes index
Topics: Food science, Draperies, Slip covers, Bedding, Upholstery
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8.0
Jun 28, 2021
06/21
by
Knapp, Brian J
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eye 8
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48 pages
Topics: Food -- Science -- for children, Food, Nutrition, Diet
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23
web
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Food Science dumped with WikiTeam tools.
Topics: wiki, wikiteam, wikispaces, Food Science, foodscience, foodscience.wikispaces.com
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11
Dec 14, 2021
12/21
by
Boulton, Roger B., 1949- author
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1 online resource (xiv, 604 pages) :
Topics: Wine and wine making, Chemistry, Food science
1
1.0
Oct 7, 2021
10/21
by
Twist, Clint
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32 p. : 29 cm
Topics: voeding, Food science and technology, Nutritionary hygiene. Diet
National Agricultural Library
166
166
Jun 19, 2015
06/15
by
U.S. Agricultural Research Service Consumer and Food Economics Research Division
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117 p
Topics: human nutrition, family and consumer science, food science
Supersedes Its Federal meat inspection; a statistical summary (A280.39 C762 no. 54)
Topics: human nutrition, food science, family and consumer science
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10.0
Mar 18, 2022
03/22
by
Fellows, P. (Peter), 1953-
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1 online resource (xv, 913 pages) :
Topics: Food industry and trade, TECHNOLOGY & ENGINEERING -- Food Science
Supersedes Its Federal meat inspection; a statistical summary (A280.39 C762 no. 54)
Topics: human nutrition, food science, family and consumer science
Supersedes Its Federal meat inspection; a statistical summary (A280.39 C762 no. 54)
Topics: human nutrition, food science, family and consumer science
Issued May 1969
Topics: human nutrition, food science, family and consumer science
Hightlights: p. 1
Topics: human nutrition, family and consumer science, food science
432 p. ; 28 cm
Topics: food science, marketing, distribution (economics), agricultural economics, agribusiness
2 nos. ; 28 cm
Topics: food science, marketing, distribution (economics), agricultural economics, agribusiness
It is the first edition of SCIENCE AND EDUCATION DEVELOPMENT INSTITUTE for food world. It gives me great pleasure in bringing out book entitled “ADVANCES IN FOOD SCIENCE AND NUTRITION” for the student of Food Technology, Food Nutrition and all those aspirants who desire to brighten their career in the field of food technology. Our goal is to provide readers with introductory foundation to budding food professionals. I was also well aware that the book is widely used as a basic reference...
Topics: Food Science and Nutrition, Development of Industry, Food Insecurity
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18
Jun 29, 2020
06/20
by
Fraser-Reid, Bertram O
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eye 18
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1 online resource (LVII, 2854 pages 2402 illustrations in 3 volumes, not available separately.)
Topics: Chemistry, Medicine, Toxicology, Biotechnology, Food science, Chemistry, Organic, Biochemistry
Smart technology is an important part of the solution to food challenges. Smart technologies are already being used by urban food projects but the two concepts are not well connected. Smart Food has been introduced as approach to provide a personalized, mobile, on site counseling service for food allergic people. Smart food focuses especially on foods that can be eaten as staples. This paper provides a brief introduction to smart food. Matthew N. O. Sadiku | Tolulope J. Ashaolu | Sarhan M. Musa...
Topics: Food Science, smart food, complementary food, Smart Food Movement
Celiac disease is a systemic autoimmune syndrome involving a gluten-induced chronic inflammation of small bowel mucosa with extensive short and long-term negative health consequences if untreated, including cancer. Glutenfree food was among the top ten most-searched words on Google in 2016. The global gluten-free market is projected to reach US$6. 2 billion by 2018. The present study aimed to find the potential of gluten-free foods in the world, USA and India. The USA has the largest market for...
Topics: Gluten-Free, Celiac, Market, Allergy, Food Science & Big Data
Food waste is a major, highly visible global problem. It has recently attracted much attention in the world and has become a priority in the global political agenda. Food waste occurs at different stages of a food value chain, including agriculture, post harvest, processing, distribution, retail, and consumption. Regardless of the causes, we can all pitch in to combat the global challenge and turn waste into worth. This paper provides an introduction on global food waste. Matthew N. O. Sadiku |...
Topics: Food Science, food waste, global food waste, food loss
6
6.0
Jan 25, 2022
01/22
by
Dudley, S. R. (Steven R)
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xxii, 275 pages
Topics: Caterers and catering, Food, Traiteurs, Food science - For catering
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8.0
Jun 29, 2020
06/20
by
Fraser-Reid, Bertram O
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1 online resource (LVII, 2854 pages 2402 illustrations in 3 volumes, not available separately.)
Topics: Chemistry, Medicine, Toxicology, Biotechnology, Food science, Chemistry, Organic, Biochemistry
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9.0
Jun 29, 2020
06/20
by
Fraser-Reid, Bertram O
texts
eye 9
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1 online resource (LVII, 2854 pages 2402 illustrations in 3 volumes, not available separately.)
Topics: Chemistry, Medicine, Toxicology, Biotechnology, Food science, Chemistry, Organic, Biochemistry
BTT values prescribed for the certain vegetable oils comes under the mandatory food laws in some countries but due to development towards hybridization in oil seeds, reconsideration in laws is required. In this study an attempt has been made to investigate the applicability of BTTT to groundnut oils obtained from different varieties of seeds grown in different parts of India and thereby examine the influence of geographical variations on BTTT. In the present data analysis, low oil yielding...
Topics: Food Science, groundnut seed, oil extraction, % oil yield, BTTT
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12
Mar 26, 2021
03/21
by
Hartel, Richard W., 1951-
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eye 12
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1 online resource (ix, 190 pages)
Topics: Food -- Popular works, Food -- Composition -- Popular works, Food Technology, food science,...
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11
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1 online resource (x, 269 pages) :
Topics: Nutrition -- Research, Food -- Research, Food -- Quality, TECHNOLOGY & ENGINEERING -- Food...
Interview of Michael E. Hayworth by John Friedrich for the radio program GROW on WUAG. Covers the potential and perils of 3D printing, specifically of food.
Topics: John Sanford Friedrich, Michael E. Hayworth, 3D printing, food science
The calcium and iron is common problem in children' lack of nutrients is one of the factors. Coconut dry dates & Jaggery was used for the development of ready-to-eat Indian traditional sweet meal commonly known as "ladoo" with rich source of calcium, iron, and dietary fibers. In the present study was formulated to develop mineral added nutrient ladoo with the incorporation of dates and Jaggery in different proportion of coconut, jaggery, dates & other nuts. According to 9...
Topics: Food Science Coconuts, Dates, Jaggery, Calcium, Ladoo, Iron and Polypropylene.
