Zobrazeno 1 - 10
of 40
pro vyhledávání: '"Ernest R. Vieira"'
Publikováno v:
Food Science Text Series ISBN: 9783030654313
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https://explore.openaire.eu/search/publication?articleId=doi_________::3d055d37b6e8506f68cdc8889d34dbf4
https://doi.org/10.1007/978-3-030-65433-7
https://doi.org/10.1007/978-3-030-65433-7
Following the success of the popular introductory text,Elementary Food Science(5th edition) coversabroad range of food science topics organized infour parts; Part (1)Interrelated food science topics, Part (2)Food safety & sanitation, Part (3)Food pre
Autor:
Ernest R. Vieira
Following the success of the previous editions, this popular introductory text continues to provide thorough, up-to-date information covering a broad range of topics in food science, with emphasis on food processing and handling and the methodology o
Autor:
Ernest R. Vieira
Publikováno v:
Elementary Food Science ISBN: 9780412079610
All foods have some acids in them. Some foods, such as fermented products such as pickles and sauerkraut or citrus fruits, have high amounts of acid. As the amount of acid increases and the pH is lowered, foods can be preserved and the shelf-life of
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::7b0565fc3584f9d28c79384f35f36184
https://doi.org/10.1007/978-1-4757-5112-3_28
https://doi.org/10.1007/978-1-4757-5112-3_28
Autor:
Ernest R. Vieira
Publikováno v:
Elementary Food Science ISBN: 9780412079610
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::57c017f3092868f7c9c04aa84294b39a
https://doi.org/10.1007/978-1-4757-5112-3_15
https://doi.org/10.1007/978-1-4757-5112-3_15
Autor:
Ernest R. Vieira
Publikováno v:
Elementary Food Science ISBN: 9780412079610
Unlike drying or freezing, both methods of preserving foods that have been used in certain areas of the world for centuries, the refrigeration of foods at temperatures above freezing is of comparatively recent origin, and the development of this meth
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::b8367f834c636684b3daeca4a44650d2
https://doi.org/10.1007/978-1-4757-5112-3_12
https://doi.org/10.1007/978-1-4757-5112-3_12
Autor:
Ernest R. Vieira
Publikováno v:
Elementary Food Science ISBN: 9780412079610
Sauerkraut is made by extracting sugar and liquid from shredded cabbage with salt and fermenting the sugar in an anaerobic atmosphere with the natural flora of bacteria present on the cabbage.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::0f7809a37ccb3408f37abb36ba917b7a
https://doi.org/10.1007/978-1-4757-5112-3_34
https://doi.org/10.1007/978-1-4757-5112-3_34
Autor:
Ernest R. Vieira
Publikováno v:
Elementary Food Science ISBN: 9780412079610
Fruits are botanically classified as those plant parts that house seeds; in other words, they are mature plant ovaries. Fruit includes tomatoes and a few others that are considered as vegetables in the supermarket. Because the popular definition of f
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a83db62c2633213b2093e0dc76833079
https://doi.org/10.1007/978-1-4757-5112-3_20
https://doi.org/10.1007/978-1-4757-5112-3_20
Autor:
Ernest R. Vieira
Publikováno v:
Food Science Texts Series ISBN: 9780412079610
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e94b3d8b8e72c0e3c86b2154b37a2326
https://doi.org/10.1007/978-1-4757-5112-3
https://doi.org/10.1007/978-1-4757-5112-3
Autor:
Ernest R. Vieira
Publikováno v:
Elementary Food Science ISBN: 9780412079610
One of the most important tests a food must pass before a business will risk mass production is that given by a sensory panel. The food may be nutritious and meet economic criteria in production but if it does not smell, look, feel, and taste good, i
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::d401d6b69ba57abbdabeb7284d20e45e
https://doi.org/10.1007/978-1-4757-5112-3_31
https://doi.org/10.1007/978-1-4757-5112-3_31