Practical Applications of Physical Chemistry in Food Science and Technology,
Название: Practical applications of physical chemistry in food science and technology ISBN: 1774638029 ISBN-13(EAN): 9781774638026 Издательство: Taylor&Francis Рейтинг: Цена: 84710.00 T Наличие на складе: Нет в наличии. Описание: Practical Applications of Physical Chemistry in Food Science and Technology provides comprehensive information, original research, and reports on scientific advances in practical applications of physical chemistry in food science and technology, making a special emphasis on incorporating sustainable development goals.
Автор: Johan Sj?blom Название: Emulsions ISBN: 9401050856 ISBN-13(EAN): 9789401050852 Издательство: Springer Рейтинг: Цена: 81050.00 T Наличие на складе: Есть у поставщика Поставка под заказ. Описание: Proceedings of the NATO Advanced Research Workshop, Bergen, Norway, June 24-25, 1991
Название: Ionic liquids: from fundamental properties to practical applications ISBN: 1782629416 ISBN-13(EAN): 9781782629412 Издательство: Royal Society of Chemistry Рейтинг: Цена: 239360.00 T Наличие на складе: Есть у поставщика Поставка под заказ. Описание: Discusses a range of topics on ionic liquids, such as ionicity, structure, electrochemistry, phase behaviour, and interactions with liquid and solid interfaces.
Автор: Luis Santiago V., Garcia-Verdugo Eduardo Название: Flow Chemistry: Integrated Approaches for Practical Applications ISBN: 1788014987 ISBN-13(EAN): 9781788014984 Издательство: Royal Society of Chemistry Рейтинг: Цена: 252030.00 T Наличие на складе: Невозможна поставка. Описание: This volume provides an update on recent advances in the field of flow chemistry, with emphasis on new, integrated approaches for green and efficient chemistry.
Автор: Jeffrey Farber; Jackie Crichton; O. Peter Snyder, Название: Retail Food Safety ISBN: 1493952889 ISBN-13(EAN): 9781493952885 Издательство: Springer Рейтинг: Цена: 69650.00 T Наличие на складе: Есть у поставщика Поставка под заказ. Описание: This book covers not only the basics of retail food safety, but goes into great depth in key areas, including the control of important retail pathogens such as Listeria monocytogenes and foodborne viruses. Many different facets of retail food safety from farm-to-fork are discussed, including Retail Preventive Control Plans, HACCP, and food handler certification and training. Important new areas such as the Global Food Safety Initiative, which offers international recognition of established food safety schemes, are also described in great detail. Sanitation in the retail environment is very complex in nature, and this creates challenges when trying to develop and execute an effective sanitation program. These challenges, along with their solutions, are dealt with in detail. The chapter on retail food safety in Europe gives an excellent description of the hazards and controls in food retail and sets them against the European legal framework, using the United Kingdom as an example of their application. The book finishes with an examination of retail food safety risks for populations of different races, ethnicities and income levels, and talks about the need to better understand the barriers to food safety and sanitation that face both retailers and consumers who own and shop in small grocery and convenience stores. Retail Food Safety is an excelling resource for all food safety professionals working in the retail industry, food trade associations, all government agencies which have responsibility for retail food safety, and academics involved in teaching and/or consulting. --
Автор: Janet M. Dalzell Название: Food Industry and the Environment In the European Union: Practical Issues and Cost Implications ISBN: 0834217198 ISBN-13(EAN): 9780834217195 Издательство: Springer Рейтинг: Цена: 204040.00 T Наличие на складе: Есть у поставщика Поставка под заказ. Описание: Incorporates developments in Europe, such as energy conservation, pollution control and recycling of packaging waste, and the impact of these issues on the cost and practicalities of implementing an environmental policy.
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: Frieri, Marianne , Kettelhut, Brett Название: Food Hypersensitivity and Adverse Reactions ISBN: 0367455633 ISBN-13(EAN): 9780367455637 Издательство: Taylor&Francis Рейтинг: Цена: 63280.00 T Наличие на складе: Есть у поставщика Поставка под заказ. Описание: Presents classic and recent findings on immunological dysfunctions caused by food allergies-coordinating the most advanced clinical techniques and assessment methods with practical insights for treatment and patient care.
Автор: Georgi Popov,Bruce K. Lyon,Bruce Hollcroft Название: Risk Assessment: A Practical Guide to Assessing Operational Risks ISBN: 1118911040 ISBN-13(EAN): 9781118911044 Издательство: Wiley Рейтинг: Цена: 104010.00 T Наличие на складе: Поставка под заказ. Описание: A Risk–centric Approach The Future of the Safety Profession The information and tools contained in Risk Assessment: A Practical Guide to Assessing Operational Risks should get into the hands and minds of every practicing Environmental, Health and Safety (EH&S) Professional. The biggest risk to an organization is not taking a risk–based approach to protecting people, property and the environment. Organizational confidence in assessing operational risks will come when adopting and building upon the principles and learning s that come from these author s body of work. Defining what Safe looks like must become the future of our profession. Dave Walline, CSP Committee Chair, ASSE Risk Assessment Institute 2013–2015 Risk Assessment: A Practical Guide to Assessing Operational Risk provides the fundamentals on risk assessment, with practical applications, for undergraduate and graduate students and employed safety, health, and environmental professionals who recognize that they are expected to have risk assessment capabilities. This book fills a void. No other textbook has been written as a primer for students and employed safety professionals that covers the fundamentals of risk assessment and emphasizes taking a practical approach in the application of the techniques. In addition, the book addresses seven of the Accreditation Board for Engineering and Technology (ABET) criteria for safety programs. Over time, risk assessments have been given more prominence as an element in an operational risk management system. This text will serve the needs of professors at a university level who sense the need for their students to have knowledge and capability with respect to risk assessment. It will also serve as a primer for employed safety professionals who need a practical guide on various risk assessment techniques. Risk assessment methods including task analysis, job risk assessment, preliminary hazard analysis, failure mode and effects analysis, what–if analysis, and bow–tie analysis, as well as specific applications including design safety reviews, ergonomic risks, food safety, organizational risk assessment, and project risk are covered in a step by step approach. Including numerous interactive exercises, links, videos, and downloadable risk assessment tools this textbook can be used by undergraduate and graduate students and employed safety, health, and environmental professionals who recognize that they are expected to have risk assessment capabilities Georgi Popov, PhD, QEP, CMC is an associate professor at the University of Central Missouri where he teaches risk assessment. His research interests include industrial hygiene, safety management, risk assessment, PtD, air quality, alternative fuels, LEAN Six Sigma practices, and business aspects of Environmental, Health and Safety. His experience is unique with both civilian and military environmental, health and safety programs. Bruce K. Lyon, CSP, P.E., ARM, CHMM is Director of Risk Control Services for Hays Companies in Kansas City and has over 30 years of experience conducting and facilitating operational risk assessments while working in the consulting and insurance industries. He holds a B.S. Degree in Industrial Safety and M.S. Degree in Occupational Safety Management from University of Central Missouri. Bruce D. Hollcroft, CSP, ARM, CHMM is Director of Risk Control Services for Hays Companies in the west–ern United States and has over 30 years of risk consulting, including three years in New Zealand. He holds a B.S. in Industrial Safety, and has completed graduate studies toward an M.S. in Safety Management from the University of Central Missouri.
Автор: Navin G. Ashar; Kiran R. Golwalkar Название: A Practical Guide to the Manufacture of Sulfuric Acid, Oleums, and Sulfonating Agents ISBN: 3319348108 ISBN-13(EAN): 9783319348100 Издательство: Springer Рейтинг: Цена: 65290.00 T Наличие на складе: Есть у поставщика Поставка под заказ. Описание: This book provides a guide on the manufacture of sulfuric acid and derivative products from technical and economic perspectives. It offers practical insights on sulfuric acid and related plant design and on techniques to improve and enhance efficiency.
Автор: McClements David Julian Название: Nanoparticle- And Microparticle-Based Delivery Systems: Encapsulation, Protection and Release of Active Compounds ISBN: 1482233150 ISBN-13(EAN): 9781482233155 Издательство: Taylor&Francis Рейтинг: Цена: 265410.00 T Наличие на складе: Есть у поставщика Поставка под заказ. Описание: Recent developments in nanoparticle and microparticle delivery systems are revolutionizing delivery systems in the food industry. These developments have the potential to solve many of the technical challenges involved in creating encapsulation, protection, and delivery of active ingredients, such as colors, flavors, preservatives, vitamins, minerals, and nutraceuticals. Nanoparticle- and Microparticle-based Delivery Systems: Encapsulation, Protection and Release of Active Compounds explores various types of colloidal delivery systems available for encapsulating active ingredients, highlighting their relative advantages and limitations and their use. Written by an international authority known for his clear and rigorous technical writing style, this book discusses the numerous kinds of active ingredients available and the issues associated with their encapsulation, protection, and delivery. The author takes a traditional colloid science approach and emphasizes the practical aspects of formulation of particulate- and emulsion-based delivery systems with food applications. He then covers the physicochemical and mechanical methods available for manufacturing colloidal particles, highlighting the importance of designing particles for specific applications. The book includes chapters devoted specifically to the three major types of colloidal delivery systems available for encapsulating active ingredients in the food industry: surfactant-based, emulsion-based, and biopolymer-based. It then reviews the analytical tools available for characterizing the properties of colloidal delivery systems, presents the mathematical models for describing their properties, and highlights the factors to consider when selecting an appropriate delivery system for a particular application backed up by specific case studies. Based on insight from the author’s own experience, the book describes why delivery systems are needed, the important factors to consider when designing them, methods of characterizing them, and specific examples of the range of food-grade delivery systems available. It gives you the necessary knowledge, understanding, and appreciation of developments within the current research literature in this rapidly growing field and the confidence to perform reliable experimental investigations according to modern international standards.
Автор: Marangoni Alejandro G. Название: Edible Nanostructures: A Bottom-Up Approach ISBN: 1849738955 ISBN-13(EAN): 9781849738958 Издательство: Royal Society of Chemistry Рейтинг: Цена: 119670.00 T Наличие на складе: Есть у поставщика Поставка под заказ. Описание: The first book on nanostructures in foods presented for students in chemistry, physics and food science.
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