Book Preservation Technologies
Author | : United States. Congress. Office of Technology Assessment |
Publisher | : |
Total Pages | : 132 |
Release | : 1988 |
Genre | : Bookbinding |
ISBN | : |
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Author | : United States. Congress. Office of Technology Assessment |
Publisher | : |
Total Pages | : 132 |
Release | : 1988 |
Genre | : Bookbinding |
ISBN | : |
Author | : Peter Zeuthen |
Publisher | : Elsevier |
Total Pages | : 600 |
Release | : 2003-10-30 |
Genre | : Technology & Engineering |
ISBN | : 1855737140 |
Extending the shelf-life of foods whilst maintaining safety and quality is a critical issue for the food industry. As a result there have been major developments in food preservation techniques, which are summarised in this authoritative collection. The first part of the book examines the key issue of maintaining safety as preservation methods become more varied and complex. The rest of the book looks both at individual technologies and how they are combined to achieve the right balance of safety, quality and shelf-life for particular products. - Provides an authoritative review of the development of new and old food preservation technologies and the ways they can be combined to preserve particular foods - Examines the emergence of a new generation of natural preservatives in response to consumer concerns about synthetic additives - Includes chapters on natural antimicrobials, bacteriocins and antimicrobial enzymes, as well as developments in membrane filtration, ultrasound and high hydrostatic pressure
Author | : Seydi Yıkmış |
Publisher | : Engineering Science Reference |
Total Pages | : 0 |
Release | : 2019-11-22 |
Genre | : Food |
ISBN | : 9781799819240 |
"This book explores the latest technological developments in food preservation, processing, and storage"--
Author | : Nelly Balloffet |
Publisher | : ALA Editions |
Total Pages | : 0 |
Release | : 2009-04-30 |
Genre | : Language Arts & Disciplines |
ISBN | : 9780838910054 |
For any library, archive, or historical society committed to getting materials back into circulation as quickly as possible, this reference offers a one-stop solution. From the issues relevant to directors to hands-on instructions for technicians, it's an excellent reference for the entire library.
Author | : Serge A. Wich |
Publisher | : Oxford University Press |
Total Pages | : 316 |
Release | : 2021 |
Genre | : Nature |
ISBN | : 0198850247 |
"The global loss of biodiversity is occurring at an unprecedented pace. Despite the considerable effort devoted to conservation science and management, we still lack the basic data on the distribution and density of most animal and plant species, which in turn hampers our efforts to study changes over time. In addition, we often lack behavioural data from the very animals most influenced by environmental changes; this is largely due to the financial and logistical limitations associated with gathering scientific data on animals that are either widely distributed, cryptic, or negatively influenced by human presence. To overcome these limitations, conservationists are increasingly integrating/employing/incorporating technology to facilitate such data collection. The use of camera traps, acoustic sensors, satellite data, drones, and sophisticated computer algorithms to analyse the large datasets collected are becoming increasingly common. Although there are several specialist books on some of these technologies, there is currently no overarching volume that describes the available technology for conservation and evaluates its varied applications. This edited volume will fill this void, bringing together a team of international experts using a diverse range of approaches"--
Author | : Norman Tyler |
Publisher | : W. W. Norton & Company |
Total Pages | : 375 |
Release | : 2009-02-04 |
Genre | : Architecture |
ISBN | : 0393075591 |
Historic preservation, which started as a grassroots movement, now represents the cutting edge in a cultural revolution focused on “green” architecture and sustainability. This is the only book to cover the gamut of preservation issues in layman’s language: the philosophy and history of the movement, the role of government, the documentation and designation of historic properties, sensitive architectural designs and planning, preservation technology, and heritage tourism, plus a survey of architectural styles. It is an ideal introduction to the field for students, historians, preservationists, property owners, local officials, and community leaders. Updated throughout, this revised edition addresses new subjects, including heritage tourism and partnering with the environmental community.
Author | : B. SIVASANKAR |
Publisher | : PHI Learning Pvt. Ltd. |
Total Pages | : 372 |
Release | : 2002-01-01 |
Genre | : Technology & Engineering |
ISBN | : 8120320867 |
The book provides comprehensive coverage of the processing and preservation aspects of food science that include chemical, microbiological and technological processes on the one hand, and assessment of food quality and safety, new and modified foods by fermentation, food-boene diseases and food spoilage on the other. The preservation operations involving the use of high and low temperatures and radiation have also been discussed in detail. Intended as a textbook for undergraduate students of science and engineering, this study would also be of great help to postgraduate students offering courses in food science, and to professionals as well as academicians.
Author | : Robert A. Young |
Publisher | : John Wiley & Sons |
Total Pages | : 448 |
Release | : 2008-03-21 |
Genre | : Architecture |
ISBN | : 0471788368 |
This introduction to historic preservation goes well beyond the Secretary of the Interior's Standards for Rehabilitation and shows how wood, stone, masonry, and metal were used in the past and how adaptive re-use can be employed to bring modern amenities to historic structures. The book covers all aspects of the exterior and interior building fabric, including windows, roofing, doors, porches, and electrical and mechanical systems for both residential and small-scale commercial buildings. Richly illustrated with photographs showing typical elements of historic buildings, decay mechanisms, and remediation techniques, the book also contains a variety of useful case studies and features a companion Website that offers dozens of additional images and resources.
Author | : Norman W. Desrosier |
Publisher | : |
Total Pages | : 444 |
Release | : 1959 |
Genre | : Food |
ISBN | : |
Food to preserve. acceptable food to eat. The refrigerated storage of perishable commodities. Principles of food freezing, drying, canning, fermentation and pickling. Preservation of food as sugar concentrates. Preservation of foods with chemical additives, ionizing radiations.