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|b A53 2019
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|a 338.47664
|2 23
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|a UAMI
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|a Arjona, Merly Fiscal.
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|a Ancient food technology /
|c Merly Fiscal Arjona.
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|a Oakville, ON :
|b Delve Publishing,
|c 2019.
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|a 1 online resource (246 pages)
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| 336 |
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|a text
|b txt
|2 rdacontent
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|a computer
|b c
|2 rdamedia
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|a online resource
|b cr
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|a Cover; Half Title Page; Title Page; Copyright Page; About the Author; Table of Contents; List of Figures; Preface; Chapter 1 Introduction to Ancient Food Technologies; 1.1. Introduction; 1.2. The Evolution of the Food Technology; 1.3. Importance of Ancient Food Technology; 1.4. The Ancient Feeding Technology; 1.5. Pros and Cons of Ancient Food Technology; 1.6. Back to the Ancient Food Technology; 1.7. Conclusion; References; Chapter 2 Development of Food Science and Technology; 2.1. Introduction; 2.2. Development of Food Science and Technology; 2.3. Advances in Food Science and Technology
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|a 2.4. Food Processing: A Critical Element2.5. Typical Technologies, Processes, and Operations; 2.6. Emerging Novel Processes; 2.7. Numerous Benefits of Processed Food; 2.8. Benefits of Food Processing; 2.9. The Disadvantages of Food Processing; 2.10. Food Waste Management; 2.11. Addressing Future Challenges; 2.12. Emerging Areas That Affect Health and Wellness; 2.13. Promising Technologies in Food Processing; 2.14. Importance of Processed Foods in Our Modern Society; 2.15. Some Amazing Facts About Food Processing; 2.16. Conclusion; References
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|a Chapter 3 Traditional Techniques of Food Preservation3.1. Introduction; 3.2. The Use of Natural Antimicrobials; 3.3. The Control of pH; 3.4. The Control of Water Activity; 3.5. Developments in Conventional Heat Treatment; 3.6. Combining Heat Treatment, Control of Water Activity, and Pressure to Preserve Foods; 3.7. Developments in Freezing; 3.8. Conclusion; References; Chapter 4 Evolution of the Food System; 4.1. Introduction; 4.2. Transforming The Atmosphere and Behavior of People; 4.3. Tools and Techniques; 4.4. From Societies to Civilizations; 4.5. Diverging Diets for Rich and Poor
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|a 4.6. Wide-Ranging Cuisines, Regular Deficiencies4.7. A Revolution in The Agricultural Sector; 4.8. Expansion of The Empire and Shift in Food Habits; 4.9. Altering The World, Enclosing Britain; 4.10. The British Case of Industrial Revolution; 4.11. Summary; References; Chapter 5 Innovations in Food Technology for Health; 5.1. Introduction; 5.2. Technologies Involved in Ingredient Modification; 5.3. Modern Food Biotechnology; 5.4. Technologies Adopted to Protect Food Ingredients and Control Over Delivery; 5.5. Conclusions; References
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|a Chapter 6 The Bridge between Ancient Food Traditions and Emerging Food Technologies6.1. Introduction; 6.2. Opportunities and Challenges for Innovative Food Technologies; 6.3. Innovations in Food Processing -- An Opportunity for Budding Entrepreneurs; 6.4. Food And Culture; 6.5. Six Emerging Trends in Food Processing to Look Forward; 6.6. Five Trends in Food Processing Plants; References; Chapter 7 Food Technology: Challenges, Trends, and Opportunities; 7.1. Introduction; 7.2. Where We Stand in Understanding Food Systems Today; 7.3. The "Business as We Know It Now" Challenges; 7.4. Considerations for Sustainable Food Systems.
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|a Includes bibliographical references and index.
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|a Print version record.
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|a eBooks on EBSCOhost
|b EBSCO eBook Subscription Academic Collection - Worldwide
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| 650 |
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|a Food industry and trade
|x History.
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| 650 |
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|a Food supply
|x History.
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|a Aliments
|x Approvisionnement
|x Histoire.
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|a Food industry and trade
|2 fast
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|a Food supply
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|i Print version:
|a Arjona, Merly Fiscal.
|t Ancient Food Technology.
|d Ashland : Delve Publishing, ©2019
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| 856 |
4 |
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|u https://ebsco.uam.elogim.com/login.aspx?direct=true&scope=site&db=nlebk&AN=2013999
|z Texto completo
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|a Askews and Holts Library Services
|b ASKH
|n BDZ0044472814
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|a ProQuest Ebook Central
|b EBLB
|n EBL5655607
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