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    Cool Handbook of food science-technology-engineering


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  2. #2
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    Standart Cevap: Handbook of food science-technology-engineering

    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

  3. #3
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    Standart Cevap: Handbook of food science-technology-engineering

    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

  4. #4
    Yeni Üye yavuz7779 - ait Kullanıcı Resmi (Avatar)
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    Standart Cevap: Handbook of food science-technology-engineering

    rapidshare ile alamıyorum başka bir dosya ile gönderirmisiniz.

  5. #5
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    Alıntı yavuz7779 Nickli Üyeden Alıntı Mesajı göster
    rapidshare ile alamıyorum başka bir dosya ile gönderirmisiniz.


    http://ifile.it/fu61v4w

  6. #6
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    Standart Cevap: Handbook of food science-technology-engineering

    arkadaşlar şifreyi giriyorum yanlış diyor neden?

  7. #7
    Yüksek Lisans Üye hi_axy07 - ait Kullanıcı Resmi (Avatar)
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    Standart Cevap: Handbook of food science-technology-engineering

    arkadaşım şifre doğru. ve link gayet başarılı çalışıyor.
    belki caps lock unu açık unutmuşsundur. bazen bende unutuyomda

  8. #8
    Onursal Üye Nuran AYDEMİR - ait Kullanıcı Resmi (Avatar)
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  9. #9
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    Error

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  10. #10
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    Link uçmuş. Yeniler misiniz

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