Автор: McAlpin Michelle Burge Название: Subject to Famine: Food Crisis and Economic Change in Western India, 1860-1920 ISBN: 0691613362 ISBN-13(EAN): 9780691613369 Издательство: Wiley Рейтинг: Цена: 47520.00 T Наличие на складе: Есть у поставщика Поставка под заказ. Описание: Michelle McAlpin moves beyond the concerns of previous studies of famine (most of which focus on governmental procedures designed to alleviate it) and examines hitherto neglected problems, such as the quantitative evaluation of food grain shortages, the nature and extent of popular insurance mechanisms in famine-afflicted areas, and the effects of
Автор: Jones Geoffrey G., Morgan Nicholas J. Название: Adding Value (Rle Marketing): Brands and Marketing in Food and Drink ISBN: 1138965936 ISBN-13(EAN): 9781138965935 Издательство: Taylor&Francis Рейтинг: Цена: 46950.00 T Наличие на складе: Есть у поставщика Поставка под заказ. Описание: An international group of scholars, drawn from the United States, Europe and Australia and from a number of academic disciplines, explores the history of marketing in the food and drink industries, focusing on the meaning of brands, the ways in which they add value and the surrounding business strategies.
Few titles could be timelier than the second edition of Crisis Management in the Food and Drinks Industry - A Practical Approach. The world is worrying about a human pandemic arising from the avian flu epidemic that is spreading from the Far East, the implications of which could be as great for the food industry as were the outbreaks of foot and mouth disease and BSE.
This practical and greatly expanded edition by media and public relations veteran Colin Doeg focuses on the communications aspects of dealing with a crisis. It is global in its coverage of the subject, reviewing practices and requirements in countries ranging from the USA and the UK to Australia and New Zealand.
Doeg offers advice ranging from preparing for the unthinkable to the dramatic expansion of the Internet, avoiding being caught off-guard by a situation, the ramifications of product tampering and managing an actual crisis.
Advice is also offered on dealing with extremist organizations and terrorist threats as well as bioterrorism - "a clear and present danger" - and a number of problems facing the food industry, including the practice of selling meat unfit for human consumption and the threat posed by the increasing toxicity of fish due to the rising pollution of the world's oceans.
In a special late chapter - written only three months before publication - the author looks ahead to events which he believes will shape the world of crisis management in the future, including the empowering influence of the Internet during the 2004 Asian Tsunami, the discovery of the illegal dye Sudan 1 (Red) in millions of food products and the fears of a pandemic arising from the spreading outbreak of avian flu.
Examples of typical documents like a crisis plan for a business, a crisis checklist, a press release announcing a product recall, an announcement to employees and a checklist for anyone dealing with a threatening phone call are provided. Also included is a list of sources of information and assistance in the event of a product crisis.
Crisis Management in the Food and Drinks Industry is the only title dealing specifically with this crucial subject in relation to the food industry. As such, it is relevant not only to those in the food industry, but also to marketing and senior management in general in the fields of agriculture, public health and law enforcement.
Автор: Da-Wen Sun Название: Modern Techniques for Food Authentication, ISBN: 0123740851 ISBN-13(EAN): 9780123740854 Издательство: Elsevier Science Рейтинг: Цена: 162820.00 T Наличие на складе: Нет в наличии. Описание: Including coverage of various spectroscopic technologies, methods based on isotopic analysis and chromatography, DNA, enzymatic analysis, electrophoresis and thermal methods, this book provides a resource on the developments in food authentication. It offers a comprehensive overview of authentication techniques and technology.
Автор: Russell, Ph.D. Название: Controlling Salmonella in Poultry Production and Processing ISBN: 1439821100 ISBN-13(EAN): 9781439821107 Издательство: Taylor&Francis Рейтинг: Цена: 209270.00 T Наличие на складе: Есть у поставщика Поставка под заказ. Описание:
Salmonella is a major pathogen that can result in deadly foodborne illness. The Centers for Disease Control and Prevention (CDC) estimates that there are 1.4 million cases of Salmonella poisoning each year in the United States from a variety of causes, with undercooked poultry and eggs being the prime culprits. Therefore, intervention strategies are vital to reducing its occurrence. Controlling Salmonella in Poultry Production and Processing provides a complete analysisof the challenges faced in controlling Salmonella in this industry and keeping the public safe from this threat.
Author Scott M. Russell, Ph.D., works closely with the poultry industry throughout the United States and Canada and with companies in Central and South America, Europe, and China. In this volume, he explores:
The origin of Salmonella in poultry
Intervention strategies for controlling Salmonella during breeding, hatching, grow-out, transportation, and processing
How to design a processing plant to eliminate Salmonella
How to verify intervention strategies to ensure they are working
Increasing yield during processing while controlling Salmonella
New regulations being proposed by USDA-FSIS and their impact on poultry companies regarding competition and international exportation of products
The differences between the EU and the U.S. with regard to Salmonella control
Providing readers with numerous examples of real-world experiences, Dr. Russell offers knowledge gleaned from traveling to poultry plants throughout the world over an 18-year period, assisting processors with identifying the sources of Salmonella in their operations, and developing successful intervention strategies.
Автор: Coultate Tom Название: Food: The Chemistry of Its Components ISBN: 1849738807 ISBN-13(EAN): 9781849738804 Издательство: Marston Book Services Рейтинг: Цена: 42230.00 T Наличие на складе: Нет в наличии. Описание: This new edition of the classic text has been extensively rewritten to bring it right up to date and enzymes has been introduced as a new topic. Its accessible style makes it invaluable to students and teachers of food science and nutrition.
Автор: John M. Ryan Название: Food Fraud ISBN: 0128033932 ISBN-13(EAN): 9780128033937 Издательство: Elsevier Science Рейтинг: Цена: 26940.00 T Наличие на складе: Есть у поставщика Поставка под заказ. Описание: Food Fraud provides an overview of the current state on the topic to help readers understand which products are being impacted, how pervasive food fraud is, and what laws are in effect across the developed world. As international food trade increases, food processors, distributors, and consumers are purchasing more and more food from foreign countries that, in many cases, have inadequate oversight or control over what is coming into our supermarkets, restaurants, and refrigerators. This book is an essential quick reference that will familiarize readers with the latest issues surrounding the food industry.
Includes new FDA rules based on the Food Safety Modernization Act (FSMA) regarding "intentional adulteration" and "economically motivated adulteration"
Presents a review of the latest food detection testing technologies
Provides examples of import controls over illegal replacements
Автор: Galanakis, Charis Michael Название: Innovation Strategies in the Food Industry ISBN: 0128037512 ISBN-13(EAN): 9780128037515 Издательство: Elsevier Science Рейтинг: Цена: 123520.00 T Наличие на складе: Есть у поставщика Поставка под заказ. Описание:
Innovation Strategies in the Food Industry: Tools for Implementation is an indispensable resource for the food industry to introduce innovations in the market, stand out from the competition and satisfy consumer demands. This reference reports the most trend advances of the food science, while providing insights and ideas to overcome limitations for their actual implementation in the industry. Innovation Strategies in the Food Industry: Tools for Implementation fills the gap between strategy developers and technical R&D associates by interpreting the technological adequacy of innovative techniques with the reaction of related consumers. It deals with the interaction of academia and industry, describing innovation and long term R&D strategies to overcome bottlenecks during know-how transfer between these two sectors.
Автор: Velisek, Jan Название: The Chemistry of Food ISBN: 1118383818 ISBN-13(EAN): 9781118383810 Издательство: Wiley Рейтинг: Цена: 80200.00 T Наличие на складе: Нет в наличии. Описание: A core subject in food Science, food chemistry is the study of the chemical composition, processes and interactions of all biological and non-biological components of foods. This book is an English language translation of the author`s Czech-language food chemistry textbook.
Автор: Suzanne Nielsen Название: Food Analysis Laboratory Manual ISBN: 3319441256 ISBN-13(EAN): 9783319441252 Издательство: Springer Рейтинг: Цена: 60550.00 T Наличие на складе: Нет в наличии. Описание: This third edition laboratory manual was written to accompany Food Analysis, Fifth Edition, by the same author. New to this third edition of the laboratory manual are four introductory chapters that complement both the textbook chapters and the laboratory exercises.
Автор: Fortin Название: Food Regulation - Law, Science, Policy, and Practice 2e ISBN: 1118964470 ISBN-13(EAN): 9781118964477 Издательство: Wiley Рейтинг: Цена: 133050.00 T Наличие на складе: Нет в наличии. Описание: Featuring case studies and discussion questions, this textbook with revisions addressing significant changes to US food law offers accessible coverage appropriate to a wide audience of students and professionals.
Автор: Georgiou Название: Food Authentication: Management, Analysis and Regu lation ISBN: 1118810260 ISBN-13(EAN): 9781118810262 Издательство: Wiley Рейтинг: Цена: 181580.00 T Наличие на складе: Нет в наличии. Описание: The determination of food authenticity is a vital component of quality control. Its importance has been highlighted in recent years by high-profile cases in the global supply chain such as the European horsemeat scandal and the Chinese melamine scandal which led to six fatalities and the hospitalisation of thousands of infants.
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