Glossary for the Food Industries, 1st Edition

  • Published By:
  • ISBN-10: 1845696107
  • ISBN-13: 9781845696108
  • DDC: 664.003
  • Grade Level Range: College Freshman - College Senior
  • 190 Pages | eBook
  • Original Copyright 2013 | Published/Released June 2014
  • This publication's content originally published in print form: 2013

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This work is a definitive list of food abbreviations, terms, terminologies and acronyms compiled and edited by Wilbur A. Gould, Ph.D., who has drawn from his last 50 years of active work in the food industries to compile the most comprehensive list of food words published in book form.This A-Z listing, which is double the size of the previous edition, is a must reference for all food processors, food technologists, food executives and sales individuals. Also included are 26 handy reference tables and charts for the food industry, some of which are: Avoirdupois to Metric; Moisture content; Fresh fruits and vegetables; pH values of some canned foods; Standards screen sizes; Approximate shelf life of canned fruit and vegetables; Temperature conversions; Common foodborne diseases caused by chemicals and metals; Dew point and sweating of cans, etc.

Table of Contents

Front Cover.
Title Page.
Copyright Page.
Half Title Page.
Preface: First Edition.
Preface: Second Edition.
1: Terms and Terminologies.
2: Boiling Point of Water at Various Altitudes.
3: I Comparison Table “avoirdupois to Metric”.
4: Comparison Table for Liquid Measure.
5: Conversion Table “fractions to Decimals”.
6: Conversion Table “inches to Millimeters”.
7: English & Metric Equivalents.
8: Moisture Content in Fresh Fruits & Vegetables.
9: Nutritional Requirements.
10: Per Capita Consumption Selected Foods - Averaged for the Period 1970 - 1990 with Trends Indicated.
11: Ph Values of Some Commercially Canned Foods.
12: Relationship of Put-In (P-I) Syrup vs. Cut-Out (C-0) Syrup by Label Requirements for Standardized Fruit Products (All Data in % of Brlr Values).
13: Specific Heat of Foods [b.t.u. per Pound per Degree F.].
14: Approximate Shelf Life of Canned Fruits.
15: Approximate Shelf Life of Canned Vegetables.
16: Approximate Storage Life of Frozen Foods at 0°f.
17: Tyler Standard Screen Scale Sieves.
18: Squares, Square Roots & Reciprocals.
19: Prefixes Applied to All Standard International Units.
20: Temperature Conversions.
21: Weights & Measures.
22: Common Foodborne Diseases Caused by Bacteria.
23: Common Foodborne Diseases Caused by Viruses.
24: Common Foodborne Diseases Caused by Fungi Other than Mushrooms.
25: Common Foodborne Diseases Caused by Protozoa & Parasites.
26: Common Foodborne Diseases Caused by Chemicals & Metals.
27: Dew Point and Sweating of Cans.
28: Your Additions to the Glossary.