LEADER 00000cam a2200577Ki 4500 001 on1085189262 003 OCoLC 005 20200417035832.7 006 m o d 007 cr |n|---||||| 008 190209s2019 onc ob 001 0 eng d 019 1084565434|a1084691074 020 1773617958|q(electronic book) 020 9781773617954|q(electronic book) 035 (OCoLC)1085189262|z(OCoLC)1084565434|z(OCoLC)1084691074 040 EBLCP|beng|epn|cEBLCP|dYDX|dOCLCQ|dN$T|dSNM|dOCLCF|dOCLCQ |dOCLCA 049 RIDW 050 4 HD9000.5.A75|bA53 2019 082 04 338.47664|223 090 HD9000.5.A75|bA53 2019 100 1 Fiscal-Arjona, Merly.|0https://id.loc.gov/authorities/ names/no2021046076 245 10 Ancient food technology /|cMerly Fiscal Arjona. 264 1 Oakville, ON :|bDelve Publishing,|c2019. 300 1 online resource (246 pages) 336 text|btxt|2rdacontent 337 computer|bc|2rdamedia 338 online resource|bcr|2rdacarrier 347 text file|2rdaft 504 Includes bibliographical references and index. 505 0 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 505 8 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 505 8 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 505 8 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 505 8 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. 588 0 Print version record. 590 eBooks on EBSCOhost|bEBSCO eBook Subscription Academic Collection - North America 650 0 Food industry and trade|0https://id.loc.gov/authorities/ subjects/sh85050282|xHistory.|0https://id.loc.gov/ authorities/subjects/sh99005024 650 0 Food supply|xHistory.|0https://id.loc.gov/authorities/ subjects/sh2009125370 650 7 Food industry and trade.|2fast|0https://id.worldcat.org/ fast/930843 650 7 History.|2fast|0https://id.worldcat.org/fast/958235 650 7 Food supply.|2fast|0https://id.worldcat.org/fast/931196 655 4 Electronic books. 655 7 History.|2fast|0https://id.worldcat.org/fast/1411628 776 08 |iPrint version:|aArjona, Merly Fiscal.|tAncient Food Technology.|dAshland : Delve Publishing, ©2019 856 40 |uhttps://rider.idm.oclc.org/login?url=http:// search.ebscohost.com/login.aspx?direct=true&scope=site& db=nlebk&AN=2013999|zOnline eBook via EBSCO. Access restricted to current Rider University students, faculty, and staff. 856 42 |3Instructions for reading/downloading the EBSCO version of this eBook|uhttp://guides.rider.edu/ebooks/ebsco 901 MARCIVE 20231220 948 |d20200422|cEBSCO|tebscoebooksacademic 3-13-4-17 3106 |lridw 994 92|bRID