|
||||
|
to search this blog & my other sites
Custom Search
|
 This simple 9 page website discusses and explains the process of pateurisation, the equipment used and the need for the pasteurisation of milk. from: University of Guelph (click image for full story online) The paper first defines the need for pasteurisation as being to protect public health and to manage the selflife of dairy [...] This is a paper looking at the potential of a less used Nigerian traditional drink produced from Tamarind from: AJFAND (click image for full story online) The paper looks at different recipes based on the level of the added Ginger, Clove and Pepper. It presents taste and analytical results along with traditional and improved process [...] Review It provides many good practical examples, which will help students to understand and apply the basic concepts. – Trends in Food Science and Technology; …easy to read and provides a good basic introduction to a broad rang (more…) [...] Here is a nice note and flow diagram that guides the user in things they should consider when choosing a packaging system.
from: Food Science Central (click image for full story online)
Another of CTA’s series of pamphlets on processing.
from: Anancy (click image for full document online)
These pamphlets are broad but short (normally 6 to 8 pages) and give a background about the topic, identifies the things to ask, describes processes, gives trouble shooting information and gives contacts from where further information [...] Another of CTA’s series of pamphlets on processing.
from: ANANCY (click image for full story online)
These pamphlets are broad but short (normally 6 to 8 pages) and give a background about the topic, identifies the things to ask, describes processes, gives trouble shooting information and gives contacts from where further information [...] This book by Barbara H. Ingham is available online via http://bit.ly/FBRDH2. This 65 page book gives comprehensive information on the basis of jam, jelly and preserve making as well as a large number of recipes. Being an output of the University of Wisconsin, the measurements are unfortunately in imperial units. However, if you are online, [...] This is a comprehensive publication covering the supporting business and organisational issues as well as focussing on idea generation and screening, product concepts and design specifications & product design and process development. The body of the book is presented in a straight forward and clear manner and is supported by examples and ideas for further [...] This article from the Science Blog of the UK Guardian is really worth reading – its a great blend of the physical aspects of making a loaf of bread and some science down to the level of equations and protein structure.
from: Guadian.co.uk (click image for full story online)
This isn’t [...] HYFOMA (European Network for the Manufacture of Hygenic Food) maintains a site which aims to centralise and coordinate literature from food equipment manufacturers.
from: HYFOMA (click image for full story online)
The website is funded by food equipment manufactures and states that it intends to capture all available information but seems to [...] |
|||
|
Copyright © 2012 DIGIVU Combined Blogs - All Rights Reserved |
||||
Recent Comments