Preface This book concentrates on the more recent methods and techniques for separating food components and products of the biotechnology industry. Each chapter deals with a specific type or area of application and includes information on the basic principles

ELECTRONIC NOSE SYSTEMS Odorant molecules Chemical Information CIM Coated Sensor Raw electrical signal Sensor processor Processed electrical signal Signal processor Denoised Electrical signal

Milk has been the subject of scientific study for about 150 years and consequently, is probably the best characterized, in chemical terms, of our major foods. It is probably also the most complicated and serves as the raw material for a very large and diverse family of food products. Dairy science

HACCP-An Introduction to the Hazard Analysis and Critical Control Point System I. Introduction The acronym HACCP, which stands for Hazard Analysis and Critical Control Point, is one which evokes 'food safety'. Originally

The terms about food products---stores Dexecutive chef-----the chef who can make and carry out decisions; @ship's storekeeper-a person who is in charge of the storeroom onboard; ③ 3provider- -ship's supplier; stores lists-.... lists for recording ship's goods; fresh vegetables.---the plants for eating in good natural condition not long produced; 6store pallets--...---the large metal plates for lifting heavy goods; fresh fruit-...-a type of this object: fresh apples, oranges and grapes, etc

Potato granules are more usually commercially designated as Instant Potato or Potato Mash Powder. This product was first manufactured in the UK, on commercial scale, some 55 years ago. As the name implies, precooked potatoes are dehydrated into granular form and, when hot water is added, they revert almost instantly to cooked mashed potato. This product has been widely developed as a convenience food in America and Europe

The food manufacturing industry, in general, has always been a highly competitive business but no branch of it is more so than dehydration. Profitability hinges on so many factors, some of which are outside the manufacturer's control. One of the main hazards in this context is that of climate. Total solids in raw materials are the key to a viable operation, and, if these are low, due to wet growing conditions, the plant throughput is going to be seriously reduced

History of Agricultural Development Food Gathering Domestication of Crops Organic Farming Transgenic Farming since Green Revolution) High inputs of energy subsidies including fertilizers, pesticides, fossil fuels, mechanization, irrigation advanced technology High outputs at the expense of environmental integrity Contamination of ground water surface water by agrochemicals sediments Hazards to human and animal health(e.g. residual effect of methamidophos in vegetables, Agent orange in Vietnam, cross-Atlantic DDT contamination Loss of genetic diversity in plants and animals

1个核心:整个生命周期都是“绿色” 2个主体:保护环境、资源再生 3个部分:原材料、制造工艺、废物处置 4个内容:绿色设计、绿色制造、绿色物流、回收利用

本书系统地论述了食品化学的基本内容,在第一版基础上增加了酶的内容, 全书共分十章,包括绪论、水、糖类、脂类、蛋白质、酶、食品色素和着色剂、 维生素和矿物质、风味化合物以及食品添加剂。在阐明食品成分的化学和生物化 学的基础上,着重讨论了其结构对食品加工和贮藏过程中各种变化的影响,结合 食品的贮藏加工,就如何提高食品的品质和营养、保证食品的安全等作了较为详 细地叙述