Название: Fluorine: Chemistry, Analysis, Function and Effects ISBN: 1849738882 ISBN-13(EAN): 9781849738880 Издательство: Royal Society of Chemistry Рейтинг: Цена: 280190.00 T Наличие на складе: Есть у поставщика Поставка под заказ. Описание: This volume, written by leading researchers in this area, examines the positives and negatives of fluorine and its effects on humans for those with an interest in the health and nutritional sciences.
Автор: Mark Clute Название: Food Industry Quality Control Systems ISBN: 0849380286 ISBN-13(EAN): 9780849380280 Издательство: Taylor&Francis Рейтинг: Цена: 193950.00 T Наличие на складе: Нет в наличии. Описание: A summary of basic quality control program requirements. With an emphasis on top-down management commitment, it demonstrates the information collection process and essential program elements, including pest control, lot coding, organizational charts, specifications, supplier certification, and sanitation programs.
Автор: Norman W. Desrosier Название: Fundamentals of Food Freezing ISBN: 0870552902 ISBN-13(EAN): 9780870552908 Издательство: Springer Рейтинг: Цена: 81050.00 T Наличие на складе: Есть у поставщика Поставка под заказ. Описание: The remarkable growth of food technology in industry has been matched by an equal development of related educational programs in food science in colleges and universities in many countries.
Автор: Pham, Quang Tuan Название: Food Freezing and Thawing Calculations ISBN: 1493905562 ISBN-13(EAN): 9781493905560 Издательство: Springer Рейтинг: Цена: 47880.00 T Наличие на складе: Есть у поставщика Поставка под заказ. Описание: empirical methods, which use regression techniques to derive simplified equations from experimental data or numerical calculations and numerical methods, which use computational techniques such as finite elements analysis to solve the complete set of equations describing the physical process.
Автор: William B. Bald Название: Food Freezing ISBN: 1447134486 ISBN-13(EAN): 9781447134480 Издательство: Springer Рейтинг: Цена: 93160.00 T Наличие на складе: Есть у поставщика Поставка под заказ. Описание: Food Freezing: Today and Tomorrow represents the contributions of the invited speakers to an advanced study seminar held by the Institute for Applied Biology of the University of York during April 1990.
Автор: Sylvain Deville Название: Freezing Colloids: Observations, Principles, Control, and Use ISBN: 3319505130 ISBN-13(EAN): 9783319505138 Издательство: Springer Рейтинг: Цена: 204970.00 T Наличие на складе: Есть у поставщика Поставка под заказ. Описание: This book presents a comprehensive overview of the freezing of colloidal suspensions and explores cutting-edge research in the field.
Название: Processing Effects on Safety and Quality of Foods ISBN: 0367385112 ISBN-13(EAN): 9780367385118 Издательство: Taylor&Francis Рейтинг: Цена: 65320.00 T Наличие на складе: Нет в наличии. Описание:
Covers a Host of Groundbreaking Techniques
Thermal processing is known to effectively control microbial populations in food, but the procedure also has a downside―it can break down the biochemical composition of foods, resulting in a marked loss of sensory and nutritional quality. Processing Effects on Safety and Quality of Foods delineates three decades of advances made in processing techniques that produce microbiologically safe foods, while maintaining their sensory and nutritive properties.
Addresses the Entire Food Processing Industry
With an international team of more than 35 renowned contributors, this book presents evaluation techniques that yield reliable estimations of microbiological, physicochemical, nutritive, and sensory characteristics. Each chapter discusses the processing effects of relevant technologies and includes the basics of microbial kinetics, sensory evaluation, and the perception of food quality.
A sampling of the techniques covered:
Hermetically sealed containers
Acrylamide formation
Dried foods
Irradiated foods
Pressure-assisted thermal processing
Pulsed electric field processing
Processing Effects on Safety and Quality of Foods addresses the entire food processing industry, including food modeling, optimization, and proper design of manufacturing plants. It is the first of its kind―a single, sound reference that explores all of the different aspects involved in evaluating processing effects in food safety and quality.
This book is focused on the expansive and highly demanding subject of Food Industry "Technical & Quality Management." As the world's most vital industry "Food Production" is complex, multifaceted and continuously scrutinised. Food scares and product recalls, on national and international scales, demonstrate the persistent challenge to identify, monitor and control all hazards, and also address the increasing criminal threats of Food Fraud, Adulteration & Intentional Contamination.
With the benefit of unique perspectives gained by working across Quality, Technical and Operations Management roles at all levels within the food industry, Swainson's Handbook of Technical and Quality Management considers the very diverse remits and particular challenges of those working to assure product Quality, Safety and Legality in the sector.
This book provides insights and guidance on the "Applied Practice" of Industrial Quality and Technical Management, written from the perspective of the industry practitioner. "Knowing what to do is half of the challenge, but being able to then make it happen is crucial" - a fact which is often less well considered in food sector information resources.
Split into two sections, the book first reviews generic aspects of Food Quality and Technical Management activities with particular regard to: Food Sector Challenges and the Role of Technical and Quality Management; Defining Technical and Quality Standards; The Food Safety and Quality Management System; Raw Materials and Packaging Supplier Control; Site Standards; Product Control and HACCP Considerations; Operations and Process Control; Personnel Control; Audits; Non-Conformance, Recall & Crisis Management; Managing the Technical Department.
In the second part of the book Guest Authors share their expertise on a range of specialist topics, providing significant breadth and depth to the content which includes: Review of Third party audit schemes; Insights into supplying supermarkets with regard to good technical and quality management practices; Enforcement authority perspectives on the food manufacturing sector. Also covered are the specific sector challenges of food quality and safety assurance in Fruit and vegetables; Herbs and spices, Cereals, Baked products, Canning and "Cook - Chill" Ready Meals, Soups and Sauces.
Compiled expertise of food sector specialists with extensive industrial experience.
Edited by an industry and academic expert with over 25 years experience of technical and quality management in the food sector.
Contains Technical and Quality Management information that is relevant to a wide range of sectors in the food industry.
Also examines Technical and Quality Management practice in specific food applications and reviews relevant compliance standards.
Автор: Fernando P?rez-Rodr?guez; Panagiotis Skandamis; Va Название: Quantitative Methods for Food Safety and Quality in the Vegetable Industry ISBN: 3319885588 ISBN-13(EAN): 9783319885582 Издательство: Springer Рейтинг: Цена: 146270.00 T Наличие на складе: Есть у поставщика Поставка под заказ. Описание: 1. Quantitative Methods for Food Safety and Quality in the Vegetable Industry.- 2. Quality and Safety Management Systems in the Production of Vegetables.- 3. Relevant Pathogenic Spoilage Microorganisms in Vegetable Products.- 4. Water and Wastewater use in the Fresh Produce Industry: Food safety and Environmental Implications.- 5. Advanced Oxidation Processes (AOPs) and Quantitative Analysis for Disinfection and Treatment of Water in the Vegetable Industry.- 6. Quality of Vegetable Products: Assessment of Physical-chemical and Microbiological Changes in Vegetables Products by Non-destructive Methods.- 7. Quantifying Human Health Risks Associated with Microbiological Contamination of Fresh Vegetables.- 8. Quantitative Approaches for Microbial Risk Management in the Vegetable Industry: Case-studies of Application of Food Safety Objectives and other Risk Metrics in the Vegetable Industry.- 9. Optimal Packaging Design and Innovative Packaging Technologies for Minimally Processed Fresh Produce.- 10. Ensuring Fresh Produce Safety and Quality by Utilizing Predictive Growth Models and Predictive Microbiology Software Tools.- 11. Quantitative Tools and Procedures for Shelf Life Determination in Minimally Processed Fruits and Vegetables.- 12. Quantitative Methods for Life Cycle Assessment (LCA) Applied to the Vegetable Industry.
Автор: Deepak Bhatnagar Название: Molecular Approaches to Improving Food Quality and Safety ISBN: 1468480723 ISBN-13(EAN): 9781468480726 Издательство: Springer Рейтинг: Цена: 87070.00 T Наличие на складе: Есть у поставщика Поставка под заказ. Описание: Conventional food safety and quality research have traditionally dealt with the whole organism or food product, either plant or animal, or with the microorganisms that associate with these food-producing plants and ani- mals at various stages of growth, development, and maturation.
Автор: Merton Hubbard Название: Statistical Quality Control for the Food Industry ISBN: 1489926798 ISBN-13(EAN): 9781489926791 Издательство: Springer Рейтинг: Цена: 104480.00 T Наличие на складе: Есть у поставщика Поставка под заказ. Описание: Considering the ability of food processing companies to consistently manu- facture safe foods with uniform quality over the past 20 or 30 years without these new tools and new systems, one might expect that quality control improvements would be marginal.
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