{"product_id":"9780820600369","title":"Food Products","description":"CONTENTS - \u003cbr\u003eFOREWORD\u003cbr\u003eI BASIC FOOD INGREDIENTS - \u003cbr\u003eII MILK AND MILK PRODUCTS - \u003cbr\u003eIII CONFECTIONARY, COCOA, COFFEE AND TEA - \u003cbr\u003eIV DESSERT POWDERS AND PUDDINGS - \u003cbr\u003eV SAUCES, DRESSINGS AND PICKLES - \u003cbr\u003eVI FISH, FRIED FOODS, HEALTH FOOD, NUTS, BREAD, SOY PRODUCTS, BAKIKG POWDER - \u003cbr\u003eVII PIE FILLINGS AND PIES - \u003cbr\u003eVlII COOKIES, DOUGHNUTS AND CAKES - \u003cbr\u003eIX FLAVORS, SYRUPS AND BEVERAGES - \u003cbr\u003eX FRUITS AND VEGETABLES - \u003cbr\u003eXI CANNED GOODS - \u003cbr\u003eXII JELLIES AND PRESERVES - \u003cbr\u003eXIII PLANT SANITATION AND SANITARY FOOD CONTROL - \u003cbr\u003eXIV COMPOSITION OF FOODS AND PREVENTION OF CAKING - \u003cbr\u003eXV PRESERVATION OF FOODS BY DEHYDRATION AND FREEZING - \u003cbr\u003eWEIGHTS AND MEASURES -\u003cbr\u003eCHEMICAL GLOSSARY - \u003cbr\u003eABBREVIATIONS - \u003cbr\u003eBIBLIOGRAPHY - \u003cbr\u003eINDEX - \u003cbr\u003eFOREWORD -\u003cbr\u003eThis book is written for everybody interested in the preparation of food from the manufacturing plant executive, the food chemist, and the food salesman, right down to the housewife.\u003cbr\u003eThe author's knowledge of the subject is based on scientific training and many years of practical, first-hand experience in the manufacture of foods. In addition to compiling the results of his own experience, he has included methods developed and used by other specialists in the field.\u003cbr\u003eWhether the food manufacturer has an old, well-established business or is just starting up a small plant, it is hoped that this book will be an essential part of his equipment. To the established manufacturer, it presents the latest developments and the newest scientific methods in the field of food production.\u003cbr\u003eTo the beginner, it offers the fundamentals on materials and methods, without which he cannot hope to be successfuL\u003cbr\u003eAlthough the production of good, nutritious food is still an art, as it has always been, in this age of rapid scientific development and ever-increasing knowledge, it is fast becoming an exact science. The food manufacturer must plan wisely and prepare his products scientifically and with understanding.\u003cbr\u003eThis book presents the manufacture of food as a series of operations governed by well-defined physical, chemical, and bacteriological principles which must be understood and carefully followed for good results.\u003cbr\u003eHere are scientific, factory-tested formulas for making hundreds of commercial food products in the canning, flavoring,\u003cbr\u003ebeverage, confectionery, bakery, condiment, dairy, meat,\u003cbr\u003efish, and allied industries. The sections on plant sanitation and food handling present the latest scientific methods of hygienic control in the food industry. The most modern developments in the fields of dehydration and freezing of fruits and vegetables are completely discussed in a comprehensive chapter on the subject.","brand":"Chemical Publishing","offers":[{"title":"Default Title","offer_id":50087205765360,"sku":"9780820600369","price":125.0,"currency_code":"USD","in_stock":false}],"url":"https:\/\/shop-qa.barnesandnoble.com\/products\/9780820600369","provider":"Barnes \u0026 Noble (DEV)","version":"1.0","type":"link"}