Книги технологам и мастерам колбасного производства


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  •  "Биохимия пищевой и перерабатывающей" , Ю. Н. Хуэй, Вай-Kit Nip, Лео M.L. Нолле, Gopinadhan Paliyath, Бенджамин К. Симпсон, Wiley-Blackwell, 2006 – 769 с.  2006 
    Умело и ловко составлен редакцией международная команда YH Хуэй (консультант пищевой промышленности), Вай-Kit Nip (пищевик почетный, кафедра молекулярной Biosciences и биоинженерии, Гавайский университет, Маноа, Гонолулу, Гавайи), Лев Л. Нолле (Профессор биотехнологии, Hogeschool Гент, Гент, Бельгия) , Gopinadhan Paliyath (доцент кафедры растений сельского хозяйства, Университет гвельфов, Guelph, Онтарио, Канада) и Бенджамин К. Симпсон (доцент и энзимолог, Департамент науки Продовольственная и сельскохозяйственная химия, McGill University, Квебек, Канада) Продовольственная биохимии и пищевой промышленности является всестороннее освещение событий, достижений и инноваций в биохимических, технологических, ферменты, химии и брожение пищи. Детализация много различных сельскохозяйственных товаров, определенных продуктов и продуктов с точки зрения их биохимических косметики, пищевой биохимии и пищевой промышленности предоставляет широкие исследования, основанные обзор всех видов пищевых продуктов. Продовольственная биохимии и пищевой промышленности очень настоятельно рекомендуется в качестве основных и семенных текст и профессионального ведения изучение пищевых наук, в том числе биохимии, энзимологии, и пищевая промышленность.
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  •  Производство копченых пищевых продуктов. Мезенова О. Я., Ким И. Н., Бредихин С. А. .—М.: Колос, 2001.-208 с. 2001   
    Автор: Мезенова О.Я., Ким И.Н., Бредихин С.А.
    Рассмотрены научные основы копчения как способа консервирования пищевых продуктов, методы получения технологического дыма, основы бездымного копчения и обезвреживания дымовых выбросов. Описана технология различных рыбных и мясных копченых продуктов. Показано оборудование коптильного производства, приведен пример аппаратурного оформления современного коптильного цеха. Охарактеризованы основные методы контроля качества копченых пищевых продуктов.
    Предназначена для инженерно-технических работников коптильных производств рыбо- и мясоперерабатывающих предприятий.
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  •  Производство копченых пищевых продуктов   
    Производство копченых пищевых продуктов
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  •  ADVANCED TECHNOLOGIES FOR MEAT PROCESSING.Leo M. L. Nollet, Fidel Toldrá  2006 
    Meat and meat products constitute some of the most important foods in Western
    societies. However, the area of meat science and technology is not as fully covered
    as other foods from the point of view of books dealing with such important aspects
    as quality, analysis, and processing technology. It must be pointed out that the meat
    industry has incorporated important technological developments in recent years.
    The main goal of this book is to provide the reader with recent developments
    in new technologies for the full meat processing chain. It starts with the production
    systems through the use of modern biotechnology (chapters 1 and 2); followed by
    automation in slaughterhouses (chapter 3); rapid nondestructive online detection
    systems (chapters 4, 5, and 6); the description of new technologies such as decon-tamination, high-pressure processing, fat reduction, functional meat compounds such
    as peptides or antioxidants, processing of nitrite-free products, and dry-cured meat
    products (chapters 7–14). Bacteriocins against meat-borne pathogens and the latest
    developments in bacterial starters for improved flav or in fermented meats are dis-cussed in chapters 15 and 16. The two remaining chapters (17 and 18) detail recent
    final product packaging systems.
    This book is written by distinguished international contributors with extensive
    experience and solid reputations. It brings together all the advances in such varied
    and different technologies as biotechnology, irradiation, high pressure, and active
    packaging to be applied in different stages of meat processing.
    For all their efforts and for sharing their knowledge on these different topics we
    would like to thank very cordially all contributors of this volume.
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  •  Bender's dictionary of nutrition and food technology, David A. Bender, 2006  2006 
    The study of food and nutrition covers a wide range of disci-plines, from agriculture and horticulture, through the chemistry,
    physics and technology of food processing and manufacture
    (including domestic food preparation), the physiology and bio-chemistry of nutrition and metabolism, molecular biology,
    genetics and biotechnology, via social sciences and the law, anthro-pology and epidemiology to clinical medicine, disease prevention
    and health promotion. This means that anyone interested in
    food and nutrition will be reading articles written from a variety of
    disciplines and hearing lectures by specialists in a variety of
    fields. We will all come across unfamiliar terms, or terms that are
    familiar but used in a new context as the jargon of a different
    discipline.
    At the same time, new terms are introduced as our knowledge
    increases, and as new techniques are introduced, old terms become
    obsolete, dropping out of current textbooks, so that the reader of
    earlier literature may be at a loss.
    All of this provides the raison d’être of this Dictionary, the first
    edition of which was published in 1960, with definitions of 2000
    terms. Over the years it has grown so that in this edition it includes
    more than 6100 entries.

    Содержание:
    Предисловие В. И.
    Замечание о VIII составе пищевых продуктов
    Список рисунков IX
    Словарь 1
    Приложение: 523
    Таблица 1 Единицы физических величин и кратных и
    submultiples единиц 525
    Таблица 2 маркировки контрольных значений для пищевых продуктов 526
    Таблица 3 американо-канадской рекомендовал диетическое пособия
    и приемлемым водозаборных сооружений, 1997-2001 527
    Таблица 4 населения ЕС ссылкой потребления питательных веществ, 1 993 528
    Таблица 5 Великобритания ссылка потребление питательных веществ, 1 991 529
    Таблица 6 Рекомендуемое потребление питательных веществ для витаминов, ФАО
    2001 530
    Таблица 7 пищевых добавок, разрешенных в ЕС 531
    Таблица 8 жирных кислот номенклатуры 539
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  •  DRY -CURED MEAT PRODUCTS .Fidel Toldrti, Ph. D.  2002 
    Dry-cured meat products, such as dry-cured ham and dry-fermented
    sausages, constitute one of the most representative traditional foods that have
    been produced and consumed throughout history by a diversity of cultures in
    different areas of the world. These meat products, which have a wide variety of
    flavors and textures, represent an important part of local economies, particular
    cultures and gastronomic heritages. Today, there is an important trend to enrich
    our sensory perceptions, and many consumers and meat industries around the
    world are getting more and more interested in dry-cured meat products.
    This book presents the latest developments in dry-cured meat products,
    from raw materials and manufacture to the final products, and includes updated
    scientific and technological information, especially on the safety, quality and
    nutritional properties of these foods. The first chapter provides a historical
    perspective, and Chap. 2 provides information on the composition, organization
    and enzyme system of muscle. Chapters 3 and 4 present descriptions of the
    manufacturing processes, including old and new technologies and trends for
    acceleration. Chapter 5 covers fermentation aspects and the main characteristics
    of starter cultures used in the processing of dry-fermented sausages. Chapters
    6 and 7 present information on the two important groups of biochemical
    reactions, proteolysis and lipolysis, respectively. Chapter 8 covers the important
    flavor development characteristic of dry-cured meat products. Nutritional
    properties are presented in Chap. 9. Chapter 10 presents the effects of raw
    materials and processing on the quality of these meat products, and Chap. 11
    presents the main defects and methods for prevention. Safety and economic
    aspects are discussed in Chap. 12 and 13, respectively.
    This book is written as a text for advanced undergraduate and graduate
    students. It will also be useful as a reference for basidapplied scientists involved
    in this field, and food technologists working in quality control and R&D
    departments in the meat industry.
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  •  Dictionary of Food Ingredients4th edition - 2001   
    Dictionary of Food Ingredients is a concise, easy-to-use resource, covering over 1,000 food ingredients and additives, including natural ingredients, FDA-approved artificial ingredients, and compounds used in food processing. Organized alphabetically, definitions cover functionality, chemical properties, and applications, and thorough cross referencing allows readers to follow related and similar ingredients. A section based on the Code of Federal Regulations lists food ingredients according to their US approval status, and a bibliography pinpoints further information. New to this edition are ''Ingredient Categories,'' which groups principal ingredients by function and describes the characteristics and applications of each group, and E numbers for ingredients. In addition, the book will be thoroughly updated with new information on existing ingredients and newly approved ingredients.The ''Dictionary'' is an unparalleled source of information, providing practical, scientific, and regulatory information on every important ingredient and category. This will be of value to food scientists, ingredient suppliers, dietitians, extension specialists, and students.
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  •  Emerging Technologies for Food processing.Da-Wen Sun  2005 
    Emerging Technologies for Food Processing presents a comprehensive review of
    innovations in food processing, stresses topics vital to the food industry today and
    pinpoints the trends in future research and development. This volume contains 28
    chapters and is divided into six parts. The first three parts cover latest advances in
    non-thermal processing including high pressure, pulsed electric fields, radio-
    frequency, high intensity pulsed light, ultrasound, irradiation and new hurdle technol-ogy, with emphasis particularly on high pressure and pulsed electric fields as extensive
    research has been carried out in these two areas in recent years. The fourth part pro-vides alternative technologies and strategies for thermal processing; topics discussed
    include recent developments in microwave, ohmic, dielectric heating, dehydration
    using combined microwave vacuum techniques, new hybrid drying technologies and
    nuclear magnetic resonance technology. The latest developments in food refrigeration
    are discussed in part five, addressing innovative applications of vacuum cooling for
    rapid cooling of foods, acceleration of freezing process using high pressure and ultra-sound and freezing with antifreeze protein and ice nucleation. The book concludes
    with current topics in minimal processing of vegetables, fruits, juices and cook-chill
    ready meals and modified atmosphere packaging for minimally processed foods.
    In this volume, each chapter is written by an international expert (or experts), pre-senting thorough research results and critical reviews of one aspect of the relevant
    issues and including a comprehensive list of recently published literature. It should,
    therefore, provide valuable sources of information for further research and develop-ments for the food processing industry.
    This volume is written for food engineers and technologists in the food industry. It
    will also serve as an essential and comprehensive reference source to undergraduate
    and postgraduate students and researchers in universities and research institutions.
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  •  FOOD PROCESS ENGINEERING AND TECHNOLOGY.Zeki Berk  2009 
    Notice
    No responsibility is assumed by the publisher for any injury and/or damage to
    persons or property as a matter of products liability, negligence or otherwise,
    or from any use or operation of any methods, products, instructions or ideas
    contained in the material herein. Because of rapid advances in the medical sciences,
    in particular, independent verifi cation of diagnoses and drug dosages should be made
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