Glossary for the Food Industries
eBook - PDF

Glossary for the Food Industries

  1. 201 pages
  2. English
  3. PDF
  4. Available on iOS & Android
eBook - PDF

Glossary for the Food Industries

About this book

This work is a definitive list of food abbreviations, terms, terminologies and acronyms compiled and edited by Wilbur A. Gould, Ph.D., who has drawn from his last 50 years of active work in the food industries to compile the most comprehensive list of food words published in book form.This A-Z listing, which is double the size of the previous edition, is a must reference for all food processors, food technologists, food executives and sales individuals. Also included are 26 handy reference tables and charts for the food industry, some of which are: Avoirdupois to Metric; Moisture content; Fresh fruits and vegetables; pH values of some canned foods; Standards screen sizes; Approximate shelf life of canned fruit and vegetables; Temperature conversions; Common foodborne diseases caused by chemicals and metals; Dew point and sweating of cans, etc.

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Information

Publisher
Woodhead Publishing
Year
2013
Print ISBN
9781845695958
eBook ISBN
9781845696108
Topic
Technology & Engineering
Subtopic
Food Science
Index
Technology & Engineering

Table of contents

  1. Front cover
  2. Glossary for the Food Industries
  3. Copyright Page
  4. Table of Contents
  5. PREFACE: First Edition
  6. PREFACE: Second Edition
  7. Abbreviations/Acronyms
  8. Terms & Terminologies, A to Z
  9. References
  10. TABLE 1. BOILING POINT OF WATER AT VARIOUS ALTITUDES
  11. TABLE 2. COMPARISON TABLE "AVOIRDUPOIS TO METRIC"
  12. TABLE 3. COMPARISON TABLE FOR LIQUID MEASURE
  13. TABLE 4. CONVERSION TABLE "FRACTIONS TO DECIMALS"
  14. TABLE 5. CONVERSION TABLE "INCHES TO MILLIMETERS"
  15. TABLE 6. ENGLISH & METRIC EQUIVALENTS
  16. TABLE 7. MOISTURE CONTENT IN FRESH FRUITS & VEGETABLES
  17. TABLE 8. NUTRITIONAL REQUIREMENTS
  18. TABLE 9. PER CAPITA CONSUMPTION SELECTED FOODS – AVERAGED FOR THE PERIOD 1970 – 1990 WITH TRENDS INDICATED
  19. TABLE 10. pH VALUES OF SOME COMMERCIALLY CANNED FOODS
  20. TABLE 11. RELATIONSHIP OF PUT-IN (P-I) SYRUP VS. CUT-OUT (C-O) SYRUP BY LABEL REQUIREMENTS FOR STANDARDIZED FRUIT PRODUCTS
  21. TABLE 12. SPECIFIC HEAT OF FOODS
  22. TABLE 13. APPROXIMATE SHELF LIFE OF CANNED FRUITS
  23. TABLE 14. APPROXIMATE SHELF LIFE OF CANNED VEGETABLES
  24. TABLE 15. APPROXIMATE STORAGE LIFE OF FROZEN FOODS AT 0.F
  25. TABLE 16. TYLER STANDARD SCREEN SCALE SIEVES
  26. TABLE 17. SQUARES, SQUARE ROOTS & RECIPROCALS
  27. TABLE 18. PREFIXES APPLIED TO ALL STANDARD INTERNATIONAL UNITS
  28. TABLE 19. TEMPERATURE CONVERSIONS
  29. TABLE 20. WEIGHTS & MEASURES
  30. TABLE 21. COMMON FOODBORNE DISEASES CAUSED BY BACTERIA
  31. TABLE 22. COMMON FOODBORNE DISEASES CAUSED BY VIRUSES
  32. TABLE 23. COMMON FOODBORNE DISEASES CAUSED BY FUNGI OTHER THAN MUSHROOMS
  33. ABLE 24. COMMON FOODBORNE DISEASES CAUSED BY PROTOZOA & PARASITES
  34. TABLE 25. COMMON FOODBORNE DISEASES CAUSED BY CHEMICALS & METALS
  35. TABLE 26 – Dew Point And Sweating Of Cans
  36. Your Additions To The Glossary

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