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Author : Edward Wiley Duckwall
Publisher :
ISBN 13 :
Total Pages : 478 pages
Book Rating : 4.35/5 ( download)
Download or read book Canning and Preserving of Food Products with Bacteriological Technique written by Edward Wiley Duckwall and published by . This book was released on 1905 with total page 478 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Edward Wiley Duckwall
Publisher :
ISBN 13 : 9781332109227
Total Pages : 472 pages
Book Rating : 4.25/5 ( download)
Download or read book Canning and Preserving, of Food Products With Bacteriological Technique written by Edward Wiley Duckwall and published by . This book was released on 2015-08-04 with total page 472 pages. Available in PDF, EPUB and Kindle. Book excerpt: Excerpt from Canning and Preserving, of Food Products With Bacteriological Technique: A Practical and Scientific Hand Book, for Manufacturers of Food Products, Bacteriologists, Chemists and Students of Food Problems; Also for Processors and Managers of Food Product Manufactories There are many valuable works written on the general subject of bacteriology, but nearly all such text-books apply the science either directly or indirectly to the field of medicine and surgery. Few authors have given any considerable space to the study of non-pathogenic bacteria, and very little attempt has been made to describe these species, beyond a few typical forms mentioned by the old authors. While the pathogenic bacteria are occasionally found associated with the spoilage of food products, the non-pathogenic bacteria are far more common. Some of the pathogenic bacteria produce ptomaines and toxins in various food products, having gained entrance through contamination with diseased persons and animals, but these cases are extremely rare, owing to the rigid inspection of such products as are most liable to infection. Putrefactive bacteria are more commonly active agents in the production of ptomaines. In this work we have endeavored to outline a course of study in bacteriology which will be particularly useful to the manufacturer and the student of food products. The causes of spoilage are defined, and the first volume is designed particularly to enable the student to gain a general knowledge of bacteriology which may be applied directly to solving problems of spoilage. In the general plan have been introduced various well-known species of bacteria for comparative study, because the descriptions are given fully in nearly all text-books and the beginner will be better fitted for isolating and studying new species after he has completed a study of the well-known species. There has been no attempt to classify or name many of the new species which were found associated with food spoilage, but the author has been satisfied to describe the action of these species on various food substances and has endeavored to ascertain the heat-resisting power of various spores. The first volume of this work is designed especially to assist the student in a laboratory course in bacteriology applied to the manufacture of food products, particularly Canning and Preserving. The half-tones introduced as illustrations were made from photomicrographs taken by the author from specimens, stained and mounted, which were either isolated directly from spoiled food products or obtained through the courtesy of co-workers. About the Publisher Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.com This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works.
Author : Edward Wiley Duckwall
Publisher : Andesite Press
ISBN 13 : 9781298662002
Total Pages : 472 pages
Book Rating : 4.01/5 ( download)
Download or read book Canning and Preserving of Food Products with Bacteriological Technique written by Edward Wiley Duckwall and published by Andesite Press. This book was released on 2015-08-11 with total page 472 pages. Available in PDF, EPUB and Kindle. Book excerpt: This work has been selected by scholars as being culturally important, and is part of the knowledge base of civilization as we know it. This work was reproduced from the original artifact, and remains as true to the original work as possible. Therefore, you will see the original copyright references, library stamps (as most of these works have been housed in our most important libraries around the world), and other notations in the work. This work is in the public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work.As a reproduction of a historical artifact, this work may contain missing or blurred pages, poor pictures, errant marks, etc. Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant.
Author : Tibor Deák
Publisher : DEStech Publications, Inc
ISBN 13 : 1605950335
Total Pages : 335 pages
Book Rating : 4.34/5 ( download)
Download or read book Microbiology of Thermally Preserved Foods written by Tibor Deák and published by DEStech Publications, Inc. This book was released on 2013 with total page 335 pages. Available in PDF, EPUB and Kindle. Book excerpt: While introducing the principles and processes of industrial-level food canning, the volume clarifies the effects of microorganisms, their ecology, fate, and prevention in canning operations, as well as in other thermal processing techniques, such as aseptic packaging. It covers microbial spoilage and detection for vegetables, fruits, milk, meat and seafood from the raw food materials through individual unit operations, facility sanitation, and packaging. It thus offers a practical introduction to understanding, preventing and destroying microbe-based hazards in food plants that use thermal processes to preserve and package foods. The text surveys major spoilage and pathogenic microbes of interest, explaining their toxicity, product and safety effects, and the conditions of their destruction by heat treatment.
Author : Edward Wiley Duckwall
Publisher :
ISBN 13 :
Total Pages : 182 pages
Book Rating : 4.34/5 ( download)
Download or read book Bacteriology written by Edward Wiley Duckwall and published by . This book was released on 1899 with total page 182 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Edward Wiley Duckwall
Publisher :
ISBN 13 : 9780243630240
Total Pages : pages
Book Rating : 4.47/5 ( download)
Download or read book Bacteriology Applied to the Canning and Preserving of Food Products written by Edward Wiley Duckwall and published by . This book was released on 2019 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : G. W. Gould
Publisher : Springer Science & Business Media
ISBN 13 : 146152105X
Total Pages : 343 pages
Book Rating : 4.51/5 ( download)
Download or read book New Methods of Food Preservation written by G. W. Gould and published by Springer Science & Business Media. This book was released on 2012-12-06 with total page 343 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Osman Erkmen
Publisher : John Wiley & Sons
ISBN 13 : 1119237769
Total Pages : 940 pages
Book Rating : 4.61/5 ( download)
Download or read book Food Microbiology, 2 Volume Set written by Osman Erkmen and published by John Wiley & Sons. This book was released on 2016-06-13 with total page 940 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book covers application of food microbiology principles into food preservation and processing. Main aspects of the food preservation techniques, alternative food preservation techniques, role of microorganisms in food processing and their positive and negative features are covered. Features subjects on mechanism of antimicrobial action of heat, thermal process, mechanisms for microbial control by low temperature, mechanism of food preservation, control of microorganisms and mycotoxin formation by reducing water activity, food preservation by additives and biocontrol, food preservation by modified atmosphere, alternative food processing techniques, and traditional fermented products processing. The book is designed for students in food engineering, health science, food science, agricultural engineering, food technology, nutrition and dietetic, biological sciences and biotechnology fields. It will also be valuable to researchers, teachers and practising food microbiologists as well as anyone interested in different branches of food.
Author : Edward Wiley Duckwall
Publisher : Sagwan Press
ISBN 13 : 9781376661941
Total Pages : 170 pages
Book Rating : 4.42/5 ( download)
Download or read book Bacteriology. Applied to the Canning and Preserving of Food Products written by Edward Wiley Duckwall and published by Sagwan Press. This book was released on 2018-02-04 with total page 170 pages. Available in PDF, EPUB and Kindle. Book excerpt: This work has been selected by scholars as being culturally important, and is part of the knowledge base of civilization as we know it. This work was reproduced from the original artifact, and remains as true to the original work as possible. Therefore, you will see the original copyright references, library stamps (as most of these works have been housed in our most important libraries around the world), and other notations in the work. This work is in the public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work. As a reproduction of a historical artifact, this work may contain missing or blurred pages, poor pictures, errant marks, etc. Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant.
Author : Frank Moore Colby
Publisher :
ISBN 13 :
Total Pages : 866 pages
Book Rating : 4.90/5 ( download)
Download or read book The New International Encyclopædia written by Frank Moore Colby and published by . This book was released on 1917 with total page 866 pages. Available in PDF, EPUB and Kindle. Book excerpt:
