PDA

Orijinalini görmek için tıklayınız : Handbook of food science-technology-engineering



yasarkemal
04-02-2010, 14:00
http://img34.imageshack.us/img34/9855/kapakkh.jpg (http://img34.imageshack.us/i/kapakkh.jpg/)


4 Cilt
201 Bölüm
3618 Sayfa


Boyut: 30.762 KB


İndirme Linki: http://rapidshare.com/files/402638128/19961.rar.html


Şifre:www.forumfood.net (http://www.forumfood.net)

yasarkemal
04-02-2010, 14:03
VOLUME - 1

Chapter 1
Carbohydrate Chemistry
Chapter 2
Carbohydrates: Physical Properties
Chapter 3
Carbohydrates: Starch
Chapter 4
Functional Properties of Carbohydrates:
Polysaccharide Gums
Chapter 5
Food Protein Analysis: Determination of Proteins in the Food and Agriculture System
Chapter 6
Protein: Denaturation
Chapter 7
Food Protein Functionality
Chapter 8
Lipid Chemistry and Biochemistry
Chapter 9
Fats: Physical Properties
Chapter 10
The Water-Soluble Vitamins
Chapter 11
Fat-Soluble Vitamins
Chapter 12
Fundamental Characteristics of Water
Chapter 13
Bioactive Amines
Chapter 14
Pigments in Plant Foods
Chapter 15
Carbonated Beverages
Chapter 16
Muffins .
Chapter 17
Cereals–Biology, Pre- and Post-Harvest Management
Chapter 18
Legumes: Horticulture, Properties, and Processing
Chapter 19
Asian Fermented Soybean Products
Chapter 20
Vegetables: Types and Biology
Chapter 21
Nutritional Value of Vegetables
Chapter 22
Canned Vegetables: Product Descriptions
Chapter 23
Frozen Vegetables: Product Descriptions
Chapter 24
Fruits: Horticultural and Functional Properties
Chapter 25
Frozen Fruits: Product Descriptions
Chapter 26
Milk Proteins
Chapter 27
Enzymes of Significance to Milk and Dairy Products
Chapter 28
Meat: Chemistry and Biochemistry
Chapter 29
Chemical Composition of Red Meat
Chapter 30
Meat Species Identification
Chapter 31
Poultry: Chemistry and Biochemistry
Chapter 32
Chemical Composition of Poultry Meat
Chapter 33
Poultry Processing Quality
Chapter 34
Fats and Oils: Science and Applications
Chapter 35
Fish Biology and Food Science
Chapter 36
Edible Shellfish: Biology and Science
Chapter 37
Aquaculture of Finfish and Shellfish: Principles and Applications
Chapter 38
Frozen Seafood Products: Description
Chapter 39
Freezing Seafood and Seafood Products: Principles and Applications
Chapter 40
The Application of Gene Technology in the Wine Industry
Chapter 41
Food Analysis: Basics
Chapter 42
Analysis of the Chemical Composition of Foods
Chapter 43
Spectroscopy Basics
Chapter 44
Infrared and Raman Spectroscopy in Food Science
Chapter 45
Application of Gas Chromatography to the Identification of Foodborne Pathogens and
Chemical Contaminants in Foods
Chapter 46
Modern Thin-Layer Chromatography in Food Analysis
Chapter 47
High Performance Liquid Chromatography
Chapter 48
The Use of Mass Spectrometry in Food Analysis
Chapter 49
Food Analysis: Other Methods .
Chapter 50
Microbiology of Food Systems.
Chapter 51
Microbial Food Spoilage
Chapter 52
Microbiology of Land Muscle Foods
Chapter 53
Microbiology of Marine Muscle Foods
Chapter 54
Microbial Analysis of Foods
Chapter 55
Rapid Methods in Food Diagnostics
***************

Volume - 2

Chapter 56
Sensory Science: Measuring Consumer Acceptance
Chapter 57
Sensory Science: Methodology
Chapter 58
Food Sensory Attributes
Chapter 59
Large-Scale Concept-Response Databases for Food and Drink Using Conjoint Analysis, Segmentation,
and Databasing
Chapter 60
Flavor of Frozen Foods
Chapter 61
Frozen Food Texture
Chapter 62
Chemical and Physical Aspects of Colour in Frozen Muscle-Based Foods
Chapter 63
Fermentation
Chapter 64
Fermented Products: Role of Starter Cultures in Quality and Flavour Generation
Chapter 65
Meat Fermentation: Principles and Applications
Chapter 66
Fermented Liquid Milk Products
Chapter 67
Semi-Solid Cultured Dairy Products: Principles and Applications
Chapter 68
Principles of Production of Cheese
Chapter 69
Yeast
Chapter 70
Pickle Manufacturing in the United States: Quality Assurance and Establishment Inspection
Chapter 71
U.S. Food Standards and Food Grades
Chapter 72
Standards for Meat and Poultry in the United States
Chapter 73
FDA’s GMPs, HACCP, and the Food Code
Chapter 74
Filth and Other Foreign Objects in Food: A Review of Analytical Methods and Health Significance
Chapter 75
Food Pathogens and Consumer Practices
Chapter 76
Migratory Chemicals from Food Containers and Preparation Utensils
Chapter 77
Food Plant: Sanitation and Quality Assurance
Chapter 78
Retail Foods Sanitation: Prerequisites to HACCP
Chapter 79
Seafood Processing and U.S. HACCP QMP
Chapter 80
Workers Safety and Types of Food Establishments
Chapter 81
Animal Food (Feed) Product Safety
Chapter 82
Bioterrorism and Protecting Food Supply in the United States
Chapter 83
Food Additives
Chapter 84
Food Processing Biofilms and Antimicrobial Agents
Chapter 85
Antioxidants
Chapter 86
Synthetic Colorants
Chapter 87
Biosynthesis of Natural Aroma Compounds
Chapter 88
Natural Flavors
Chapter 89
Spices and Herbs
Chapter 90
Eggs as Nutritional and Functional Food Ingredients
Chapter 91
Enzymes as Functional Ingredients
Chapter 92
Composition and Structure-Function Relationships in Gums
Chapter 93
Heat Induced Aggregation, Gelation and Phase Separation of the Globular Protein β-Lactoglobulin
Chapter 94
Emulsions and Emulsifiers
Chapter 95
Phytates
Chapter 96
Sorbates
Chapter 97
Artificial Sweeteners: An Overview
Chapter 98
Chinese Edible Botanicals: Types, Efficacy and Safety
Chapter 99
Vegetable and Plant Parts as Legal Dietary Supplements
Chapter 100
U.S. Regulations for Advertising Dietary Supplements, Health and Diet Products and Services
Chapter 101
Food Allergy: A Synopsis

yasarkemal
04-02-2010, 14:05
Volume - 3

Chapter 102
Units of Operations
Chapter 103
Dehydrated Vegetables: Principles and Applications
Chapter 104
Dehydration of Tropical Fruits
Chapter 105
Drying Pears
Chapter 106
Principles and Applications of Freeze-Concentration and Freeze-Drying
Chapter 107
Thermal Processing of Foods: Principles and Applications
Chapter 108
Heat Transfer
Chapter 109
Heat Processing: Temperature–Time Combinations
Chapter 110
Modeling of Thermal Processing of Foods
Chapter 111
The Engineering Aspects of Deep-Fat Frying
Chapter 112
Principles of Food Refrigeration and Freezing
Chapter 113
Microwavable Frozen Food or Meals
Chapter 114
Frozen Food: Components and Chemical Reactions
Chapter 115
Frozen Meat: Quality and Shelf Life
Chapter 116
Principles of Frozen Storage
Chapter 117
Freezing Bread Dough
Chapter 118
Minimal Processing: Fundamentals and Applications
Chapter 119
An Interactive Design of MA-Packaging for Fresh Produce
Chapter 120
Ohmic and Inductive Heating
Chapter 121
Power Ultrasound
Chapter 122
Ultraviolet Light
Chapter 123
Aseptic Processing: Basic Principles and Advantages
Chapter 124
Food Irradiation Using Electron-Beam Accelerators
Chapter 125
Microwave Heating in Food Processing
Chapter 126
Pulsed Electric Field in Food Processing and Preservation
Chapter 127
Nanotechnology and Its Applications for the Food Industry
Chapter 128
Biosensor Technology for Food Processing, Safety, and Packaging
Chapter 129
Genetically Modified Organisms in Food Industry
Chapter 130
Food Packaging: New Technology
Chapter 131
Food Packaging: Plastics
Chapter 132
Paper and Paperboard Packaging
Chapter 133
Frozen Food Packaging .
Chapter 134
Thermal Processing of Packaged Foods
Chapter 135
Edible Films and Coatings
Chapter 136
Seasonings and Spices
Chapter 137
Sweet Flavor Application
Chapter 138
Food Emulsions
Chapter 139
Food Gums: Functional Properties and Applications
Chapter 140
Pectins
Chapter 141
Kinetics of Quality and Safety Indicators Under Steady Conditions — Basic Concepts
Chapter 142
Kinetics of Quality and Safety Indicators Under Steady Conditions — Shelf Life of Foods
Chapter 143
Experimental Design in Product Development and Optimisation
Chapter 144
Model Building
Chapter 145
Biological Treatment of Industrial Wastewater: Case Studies and Current Thoughts
Chapter 146
Poultry Waste Management
Chapter 147
Waste Management in Meat Plant
********************
Volume - 4

Chapter 148
Bakery Products
Chapter 149
Chocolate .
Chapter 150
Mozzarella and Scamorza Cheese
Chapter 151
Processed Cheese
Chapter 152
Yogurt
Chapter 153
Egg Biology
Chapter 154
Ice Cream and Frozen Desserts
Chapter 155
Edible Fats and Oils Processing and Applications
Chapter 156
Fat Hydrogenation in Food Processing
Chapter 157
Manufacture of Asian (Oriental) Noodles
Chapter 158
Extruding and Drying of Pasta
Chapter 159
Seafood Products – Science and Technology
Chapter 160
Surimi and Surimi Analog Products
Chapter 161
Caviar and Fish Roe
Chapter 162
Thermal Processing of Meats
Chapter 163
Frozen Meat: Processing Equipment
Chapter 164
Dry-Cured Ham
Chapter 165
Poultry Carcass Evaluation
Chapter 166
Canned Poultry Products: Turkey Ham
Chapter 167
Processed Poultry Products: Nugget and Pâté
Chapter 168
Extruded Snacks
Chapter 169
Coating Snack Foods
Chapter 170
Vegetable: Horticulture and Processing
Chapter 171
Chemistry and Technology of Tofu Making
Chapter 172
Biochemistry and Fermentation of Beer
Chapter 173
Chinese Wines: Jiu
Chapter 174
The Tailoring of Designer Grapevines and Microbial Starter Strains for a Market-Directed and
Quality-Focused Wine Industry
Chapter 175
Manufacture of Whisky
Chapter 176
Fermentation: Principles and Microorganisms
Chapter 177
Fermented Food and Starter Cultures
Chapter 178
Manufacture of Fermented Product
Chapter 179
Sour Cream and Crème Fraîche
Chapter 180
Quality Control and Sanitation of Cheese
Chapter 181
Meat Fermentation
Chapter 182
Technologies for Jalapeño Pepper Preservation
Chapter 183
Sourdough Bread
Chapter 184
Food Microbiology and Safety: Basic Requirements
Chapter 185
Conventional Microbial Testing Methods and Microscopy Techniques
Chapter 186
Immuno-Based Methods for the Detection of Bacterial Pathogens
Chapter 187
Genetic-Based Methods for Detection of Bacterial Pathogens
Chapter 188
Methods for the Detection of Viral and Parasitic Protozoan Pathogens in Foods
Chapter 189
Methods for Detection of Molds and Mycotoxins
Chapter 190
Water: Sources and Properties
Chapter 191
Water: Purification and Distribution
Chapter 192
Water: Chemistry and Analysis
Chapter 193
Beverage Plant Sanitation
Chapter 194
Contaminants
Chapter 195
Personal Hygiene
Chapter 196
Cleaning a Processing Plant
Chapter 197
Sanitation of Food Processing Equipment
Chapter 198
Frozen Food Plant Sanitation
Chapter 199
Sanitation and Safety for a Fats and Oils Processing Plant
Chapter 200
US FDA Guidances for Food Security
Chapter 201
USDA Safety and Security Guidelines for the Transportation and Distribution of Meat,
Poultry, and Egg Products

yavuz7779
05-02-2010, 23:49
rapidshare ile alamıyorum başka bir dosya ile gönderirmisiniz.

yasarkemal
06-02-2010, 01:40
rapidshare ile alamıyorum başka bir dosya ile gönderirmisiniz.

:rolleyesew5:

http://ifile.it/fu61v4w

duman_h
09-03-2010, 17:33
arkadaşlar şifreyi giriyorum yanlış diyor neden?

hi_axy07
09-03-2010, 17:46
arkadaşım şifre doğru. ve link gayet başarılı çalışıyor.
belki caps lock unu açık unutmuşsundur. bazen bende unutuyomda:)

Nuran AYDEMİR
25-06-2010, 14:18
LİNK YENİLENMİŞTİR!!!

http://rapidshare.com/files/402638128/19961.rar.html

Karalar01
03-09-2010, 13:21
Error

This file has been removed from the server, because the file has not been accessed in a long time.

:nohh4:

betaB
02-10-2010, 16:22
Link uçmuş. Yeniler misiniz

aspergillus
02-10-2010, 18:39
Link'i yenilemeniz mümkün mü? :)

yavuz7779
18-02-2011, 00:15
kardeş bu dosyatc ile gelmez mi?

001
18-02-2011, 07:38
New link;


Handbook of Food Science, Technology, and Engineering - 4 Vol

http://s2.dosya.tc/download/sRJ3jU/dScience_Technology_andEngineering-4Vol.pdf.html

alis
03-10-2011, 20:31
bu linki lütfen yeniler misiniz

hzrcnrbs
02-11-2011, 12:40
link ölmüş elinde bu kitap olan varsa yükleyebilir mi?

alis
03-11-2011, 08:00
Linki yeniler misiniz?

locontas
24-02-2016, 16:07
Linki tekrar yeniler misiniz?