{"title":"Food Science","description":"\u003cp\u003eBooks on Food Science\u003c\/p\u003e","products":[{"product_id":"agriculture-for-food-security-and-rural-growth","title":"Agriculture for Food Security and Rural Growth","description":"\u003cp\u003eIndia is self-sufficient in grain production. Agriculture and allied activities constitute the single largest contributor, almost 33 per cent, to the Gross Domestic Product. About two-thirds of the work force in the country depends on agriculture as a means of livelihood. India, at present, finds itself in the midst of a paradoxical situation: on the one hand there are record food grain stocks standing at an all-time high (62 million tonnes against an annual requirement of around 20 million tonnes), and on the other hand, over 200 million of India's population is underfed, and millions are undernourished. The real challenge is to bridge this gap through policy and infrastructure support. This book attempts to enlighten its reader about such socio-economic concerns.\u003c\/p\u003e","brand":"Oryson Press","offers":[{"title":"Default Title","offer_id":51453369418006,"sku":null,"price":129.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0998\/8905\/3974\/files\/Agriculture-for-Food-Security-and-Rural-Growth.jpg?v=1781934911"},{"product_id":"food-packaging-technology","title":"Food packaging technology","description":"\u003cp\u003eFood microbiology unites the disciplines of microbiology and food technology, facilitating advances in providing safer food for the world. Developments in food technologies and consumer demand for foods that are minimally processed, organic, have low levels of additives, or extended shelf-life create challenges to ensuring food safety. Food microbiologists investigate all aspects of the existence, survival and behaviour of microorganisms in order to better understand their impact on the safety and stability of our food system. An important issue that leads to food contamination is food storage temperature. The preparation of food long before its consumption, storage at ambient temperature, inadequate cooling and reheating, contaminated processed food, and undercooking are identified as the main reasons that contribute to food poisoning outbreaks. Food spoilage is a disagreeable change or departure from the food's normal state can be detected with the senses of smell, taste, touch, or vision. Changes that occur in food are based on the composition of food and the microorganisms present in it. Also on the chemical reactions relating to the metabolic activities of microorganisms as they grow in the food, determine its contamination. The book gives updated information on various issues related to hygiene and quality control in food processing sector. It explores the fields of food microbiology and processing technology.\u003c\/p\u003e","brand":"Oryson Press","offers":[{"title":"Default Title","offer_id":51453371547926,"sku":null,"price":129.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0998\/8905\/3974\/files\/FOOD-PACKAGING-TECHNOLOGY.jpg?v=1781934925"},{"product_id":"food-science-catering-technology-and-kitchen-management","title":"Food Science Catering Technology and Kitchen Management","description":"\u003cp\u003eThe earliest instance of major services being catered in the United States is a 1778 ball in Philadelphia catered by Caesar Cranshell, to celebrate the departure of British General William Howe. Catering business began to form around 1820, with the Philadelphia Catering being a respectable and profitable business. The early catering industry was mostly founded by African-Americans.\n\nThe industry began to professionalise under the reigns of Robert Bogle who is recognized as \"the originator of catering.\" By 1840, the second generation of Philadelphia black caterers formed, who began to combine their catering businesses with restaurants they owned. Common usage of the word \"caterer\" came about in the 1880s at which point local directories began listing numerous caterers. White businessmen eventually moved into the industry and by the 1930s, the black businesses had virtually disappeared. In the 1930s, the Soviet Union, creating more simple menus, began developing state public catering establishments as part of its collectivisation policies.\n\nAfter the Second World War, many businessmen embraced catering as an alternative way of staying in business after the war. By the 1960s, the home-made food was overtaken by eating in public catering establishments. By the 2000s, personal chef services started gaining popularity, with more women entering the workforce. This book looks at the origin and evolution of catering as a business and the management of the kitchen.\u003c\/p\u003e","brand":"Oryson Press","offers":[{"title":"Default Title","offer_id":51453373710614,"sku":null,"price":139.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0998\/8905\/3974\/files\/Food-Science-Catering-Technology-and-Kitchen-Management.jpg?v=1781934940"},{"product_id":"juice-processing-technology","title":"Juice processing technology","description":"\u003cp\u003eA wide range of drinks can be made using extracted fruit juice or fruit pulp as the base material. Many are consumed as pure juice without the addition of any other ingredients, but some are diluted with sugar syrup. The types of drink made from fruit can be separated into two basic types - Those that are drunk straight after opening, Those that are used little by little from bottles which are stored between uses. The former groups should not require any preservative if they are processed and packaged properly. However, the latter group must contain a certain amount of permitted preservatives to have a long shelf life after opening. There are several methods to extract juice depending on the type of fruit you use. For citrus fruits which are naturally juicy, the best option is to use a hand presser or a revolving citrus 'rose'. Some fruits such as melon and papaya are steamed to release the juice. Apples are pressed and fruits such as mango, guava, soursop, pineapple and strawberry must be pulped to extract the juice. The fruit pieces are pushed through a perforated metal plate that crushes and turns them into a pulp. This book sheds light on this subject in detail while also being informative for general readers.\u003c\/p\u003e","brand":"Oryson Press","offers":[{"title":"Default Title","offer_id":51453375873302,"sku":null,"price":129.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0998\/8905\/3974\/files\/Juice-Processing-Technology.jpg?v=1781934957"},{"product_id":"management-of-seafood-safety-and-quality","title":"Management of Seafood Safety and Quality","description":"\u003cp\u003eSeafood is any form of sea life regarded as food by humans. Seafood prominently includes fish and shellfish. Shellfish include various species of mollusks, crustaceans, and echinoderms. Historically, sea mammals such as whales and dolphins have been consumed as food, though that happens to a lesser extent in modern times. Edible sea plants, such as some seaweeds and micro-algae, are widely eaten as seafood around the world, especially in Asia. In North America, although not generally in the United Kingdom, the term \"seafood\" is extended to freshwater organisms eaten by humans, so all edible aquatic life may be referred to as seafood. For the sake of completeness, this article includes all edible aquatic life. The globalization of trade in fish has created many challenges for the developing world specifically with regard to food safety and quality.\n\\nInternational organizations have established a good basis for standards in international trade. Whilst these requirements are frequently embraced by the major importers, they often impose additional safety requirements and regularly identify batches which fail to meet their strict standards. Creating an effective national seafood control system which meets both the internal national needs as well the requirements for the export market can be challenging. Many countries adopt a dual system where seafood products for the major export markets are subject to tight control whilst the majority of the products are less tightly controlled. This book explores the various challenges of the Seafood industry along with insightful suggestions on the way forward.\u003c\/p\u003e","brand":"Oryson Press","offers":[{"title":"Default Title","offer_id":51453378003222,"sku":null,"price":139.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0998\/8905\/3974\/files\/Management-of-Seafood-Safety-and-Quality.jpg?v=1781934974"},{"product_id":"post-harvest-food-grain-storage","title":"Post Harvest Food Grain Storage","description":"\u003cp\u003eIn agriculture, post-harvest handling is the stage of crop production immediately following the harvest. It includes various processes like cooling, cleaning, sorting and packing. The instant a crop is removed from the ground, or separated from its parent plant, it begins to deteriorate. The most important goals of post-harvest handling are keeping the product cool, to avoid moisture loss and slow down undesirable chemical changes, and avoiding physical damage such as bruising, to delay spoilage. Post-harvest treatment largely determines final quality, whether a crop is sold for fresh consumption, or used as an ingredient in a processed food product. The care that needs to be taken to ensure the crop is best processed giving the highest return to the farmer involves certain steps. This book sheds light on these procedures while also discussing subjects like rain water harvesting, seeds germination, food grain storage security, packing, refrigeration, drying, purchasing and storage, etc.\u003c\/p\u003e","brand":"Oryson Press","offers":[{"title":"Default Title","offer_id":51453378035990,"sku":null,"price":119.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0998\/8905\/3974\/files\/Post-Harvest-Food-Grain-Storage.jpg?v=1781934989"},{"product_id":"quality-food-preparation-techniques-and-management-of-fruits","title":"Quality Food Preparation Techniques and Management of Fruits","description":"\u003cp\u003eOf the three basic necessities of survival and the world's biggest industry, food preparation has been a constant chore since the first human beings picked up cutting and mashing stones. In return, this effort to make food edible, preserve it, and transform its character has sustained an ever increasing population. Many techniques, including grinding, sifting, drying, salting, sealing, fermenting, and applying heat, are extremely ancient. Few fundamentally new techniques have been introduced but the main long-term change has been the shifting of tasks from the domestic hearth to centralized factories. The processes of food preparation might be divided according to their primary science, whether physical (such as extracting nuts from their shells), chemical (adding salt), or biological (brewing beer). They may also be categorized according to their intended purpose. This book sheds light on the various challenges of managing an F\u0026amp;B entity right from creation and storage to dispatch and delivery. Along with knowledge it also gives insights into different kinds of products and the subjective requirements in dealing with them. The Fruit management system solutions it offers are contemporary and ground breaking.\u003c\/p\u003e","brand":"Oryson Press","offers":[{"title":"Default Title","offer_id":51453378101526,"sku":null,"price":139.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0998\/8905\/3974\/files\/Quality-Food-Preparation-Techniques-and-Management-of-Fruits.jpg?v=1781935004"}],"url":"https:\/\/www.orysonpress.com\/collections\/food-science.oembed","provider":"orysonpress","version":"1.0","type":"link"}