Автор: Kotzekidou, Parthena Название: Food Hygiene and Toxicology in Ready to Eat Foods ISBN: 0128019166 ISBN-13(EAN): 9780128019160 Издательство: Elsevier Science Рейтинг: Цена: 97520 T Наличие на складе: Есть у поставщика Поставка под заказ. Описание:
"Food Hygiene and Toxicology in Ready-to-Eat Foods" is a solid reference for anyone in the food industry needing to understand the complex issues and mechanisms of biological control and chemical hazards to ensure food safety. infectious and non-infectious contaminants in raw, minimally processed, and prepared foods are covered in detail, as well as effective measures to avoid foodborne infections and intoxications. The book is written by an international team of experts presenting the most up-to-date research in the field, and provides current applications and guidance to enhance food safety in the food industry. Strategies and recommendations for each food category include, among others, how to avoid cross-contamination of pathogens, the proper uses of antimicrobial coatings and spray cleanings of fresh produce, and acrylamide reduction during processing. leafy vegetables, fruit juices, nuts, meat and dairy products are some of the ready-to-eat foods covered. Provides the latest on research and development in the field of food safety incorporating practical real life examples for microbiological risk assessment and reduction in the food industryIncludes specific aspects of potential contamination and the importance of various risks associated with ready-to-eat foodsDescribes potential harmful agents that may arise in foods during processing and packagingPresents information on psychrotropic pathogens and food poisoning strains, effect of temperature, "Salmonella," "Listeria," "Escherichia coli," "Bacillus cereus," "Norovirus," parasites, fungal microbiota, enterotoxins, and more
Автор: Knipe Название: Thermal Processing of Ready-to-Eat Meat Products ISBN: 0813801486 ISBN-13(EAN): 9780813801483 Издательство: Wiley Рейтинг: Цена: 174200 T Наличие на складе: Нет в наличии. Описание: Critical technical information on thermal processing of RTE meat products Editors and authors are renowned meat industry experts Covers key regulatory aspects of RTE meat production.
Автор: Hasler Название: Regulation of Functional Foods and Nutraceuticals: A Global Perspective ISBN: 0813811775 ISBN-13(EAN): 9780813811772 Издательство: Wiley Рейтинг: Цена: 201710 T Наличие на складе: Есть у поставщика Поставка под заказ. Описание: Comprehensive information on regulatory aspects of the growing, and economically important, functional food industry Definitions of laws and regulations within and among key countries with regard to functional foods, herbal extracts or drugs, and nutritional supplements Authored by international legal and scientific experts.
Название: Solid State Fermentation For Foods ISBN: 113819932X ISBN-13(EAN): 9781138199323 Издательство: Taylor&Francis Рейтинг: Цена: 52720 T Наличие на складе: Есть у поставщика Поставка под заказ. Описание:
Although one of the oldest microbial technologies used in food processing, solid-state fermentation (SSF) had, until recently, fallen out of favor. However, based on a series of established mathematical models, new designconcepts for SSF bioreactors and process control strategies have been proposed, allowing SSF technology to reach new levels. Solid State Fermentation for Foods and Beverages covers these new technologies and their application to food and beverage production.
The book systematically describes the production of solid-state fermented food and beverage in terms of the history and development of SSF technology and SSF foods, bio-reactor design, fermentation process, various substrate origins and sustainable development. It emphasizes Oriental traditional foods produced by SSF such as sufu, vinegar, soy sauce, Chinese distilled spirit, and rice wine. The authors address such engineering issues as mass and heat transfer and energy equation calculation of solid-state fermentation, dynamic modeling of solid-state fermentation, and process control of solid-state fermentation.
Covering the latest developments and achievements in the field of SSF, the book provides a detailed introduction to various solid-state fermented foods and beverages, including product category, characteristics, functionalities, safety issues, and consumer perception. It explores real advantages of SSF processes and how their application at real scale for high quality production that is more and less costly.
The revised and expanded text on food fermentation microbiology
With this second edition of Microbiology and Technology of Fermented Foods, Robert Hutkins brings fresh perspectives and updated content to his exhaustive and engaging text on food fermentations. The text covers all major fermented foods, devoting chapters to fermented dairy, meat, and vegetable products, as well breads, beers, wines, vinegars, and soy foods. These insights are enhanced by detailed explanations of the microbiological and biochemical processes that underpin fermentation, while an account of its fascinating history provides readers with richly contextualizing background knowledge.
New to this edition are two additional chapters. One discusses the role that fermentation plays in the production of spirits and other distilled beverages, whereas another focuses on cocoa, coffee, and fermented cereal products. Furthermore, key chapters on microorganisms and metabolism have been expanded and elaborated upon, and are complemented by other relevant revisions and additions made throughout the book, ensuring that it is as up-to-date and applicable as possible. This essential text includes:
Discussions of major fermented foods from across the globe
Background information on the science and history behind food fermentation
Information on relevant industrial processes, technologies, and scientific discoveries
Two new chapters covering distilled spirits and cocoa, coffee, and cereal products
Expanded chapters on microorganisms and metabolism
Microbiology and Technology of Fermented Foods, SecondEdition is a definitive reference tool that will be of great interest and use to industry professionals, academics, established or aspiring food scientists, and anyone else working with fermented foods.
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