Safety Issues In Beverage Production, Grumezescu, Alexandru

Автор: Russell, Ph.D.
Название: Controlling Salmonella in Poultry Production and Processing
ISBN: 1439821100 ISBN-13(EAN): 9781439821107
Издательство: Taylor&Francis
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Цена: 209270.00 T
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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 analysis of the challenges faced in controlling Salmonella in this industry and keeping the public safe from this threat.

Автор: PatrA­cia Alexandra Batista Branco
Название: Food Production and Agriculture
ISBN: 1774072416 ISBN-13(EAN): 9781774072417
Издательство: Mare Nostrum (Eurospan)
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Цена: 151530.00 T
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Описание: Provides an introduction to the processes of food production and the role of agriculture. The book covers the factors that affect agricultural food production, and the relationship between the economic growth and food production.

Автор: Cynthia M Truman
Название: Food Issues, Policies & Safety Considerations: Volume 4
ISBN: 1634821327 ISBN-13(EAN): 9781634821322
Издательство: Nova Science
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Цена: 173170.00 T
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Описание: This book discusses several topics on food issues, policies, and safety. The topics include average food prices; genetically engineered salmon; food recalls and other FDA administrative enforcement actions; implementation of the FDA Food Safety Modernization Act; and FDAs international food safety capacity-building plan.

Автор: Andrew G.H. Lea; John R. Piggott
Название: Fermented Beverage Production
ISBN: 1475752164 ISBN-13(EAN): 9781475752168
Издательство: Springer
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Цена: 93160.00 T
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Описание: The production of fermented beverages is nowadays a technically sophisticated business. We have chosen to organise the book principally by individual beverages or groups of beverages, with the addition of a number of general chapters to cover items of common concern such as fermentation biochemistry, adulteration, filtration and flavour aspects.

Автор: C. Cantarelli
Название: Biotechnology Applications in Beverage Production
ISBN: 9401069921 ISBN-13(EAN): 9789401069922
Издательство: Springer
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Цена: 81050.00 T
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Описание: Beverage production is among the oldest, though quantitatively most significant, applications of biotechnology methods, based on the use of microorganisms and enzymes.

Автор: Russell, Ph.D.
Название: Controlling Salmonella in Poultry Production and Processing
ISBN: 1138199168 ISBN-13(EAN): 9781138199163
Издательство: Taylor&Francis
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Цена: 73490.00 T
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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 analysis of the challenges faced in controlling Salmonella in this industry and keeping the public safe from this threat.

Автор: Hong Nguyen Khanh Dieu
Название: Seed Oil: Production, Uses and Benefits
ISBN: 1536135607 ISBN-13(EAN): 9781536135602
Издательство: Nova Science
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Цена: 196410.00 T
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Описание: Production Uses and Benefits.

Автор: Nelson Roberto Furquim
Название: Beef: Production and Management Practices
ISBN: 1536132543 ISBN-13(EAN): 9781536132540
Издательство: Nova Science
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Цена: 215410.00 T
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Описание: Information has always been an important input for agribusiness, both in production and marketing. With the growth in size, competitiveness and, consequently, the complexity of worldwide agribusiness in recent years, knowledge has become an even more essential tool. More recent research has shown that knowledge generated by experimental studies becomes important for the formulation of recommendations on good production practices and management strategies, insofar as it provides the basis for understanding how different agents of the beef production chain interact, and how these interactions can benefit and promote the safe supply of this important food, as well as beef-based products. This book addresses important contexts in beef production. Productive aspects are pointed out, focusing on differentiated systems of production (pasture and confinement), and some of the factors (feeding, age, genetic groups, management, sex) that interfere in the final quality of the meat supplied. Also focused on are approaches to the beef production system, and the importance of bovine farming in the socioeconomic context, including elements of production management itself, as well as discussing the operation of mechanisms for inspection and control of both animal health and the production and marketing of beef and beef-based products. It is a contemporary book, with current scientific contributions of great value to students and technicians interested in these areas of knowledge. It should be noted that the scope of the studies is broad: for academics, be they teachers, researchers or students; executives of agribusiness companies and of the various government levels; consultants and general stakeholders in agribusiness economics and administration, meat and meat products technology, engineering, veterinary medicine, nutrition, agronomy and other related areas of knowledge. The book is also aimed at press and social networks professionals, and other trend setters. There is no intention that the subjects should be exhausted. The idea is that each of the scientific articles, presented as chapters of the book, fulfill the role of bringing updated scientific contributions and consolidate and demonstrate the work of highly qualified professionals in their respective areas of activity. This can certainly lead to future studies, stimulating the continuous search for increasingly significant contributions from specialists to the beef sector, which is prominent in the worldwide economy.

Автор: Lydia Hampton
Название: The Pineapple: Production, Utilization and Nutritional Properties
ISBN: 1536145947 ISBN-13(EAN): 9781536145946
Издательство: Nova Science
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Цена: 103480.00 T
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Описание: The opening review included in The Pineapple: Production, Utilization and Nutritional Properties discusses the fundamental and applied aspects related to production of aroma compounds in pineapple fruit. Using different isolation techniques (vacuum distillation, simultaneous distillation-extraction, solvent extraction, dynamic headspace and headspace solid phase-microextraction), the volatile compounds are analyzed in conjunction, mainly with gas chromatography-mass spectrometry.Internal browning or blackheart is an important physiological disorder of fresh pineapple fruit occurring during low temperature storage and a limiting factor during export. The authors discuss how phytosanitary treatments including heat, cold, or ionizing radiation can be used to control quarantine pests for market access.Various classes of bioactive metabolites from pineapple reported in the scientific literature (and their nutritional properties) are discussed. The effects of these metabolites on human health are vital, and thus it is extremely important to understand their nutraceutical potential and future applications.Lastly, the authors propose that the incorporation of pineapple peel flour into cooked meat products enhances moisture and texture, and improves probiotic survival during storage. Similarly, the antioxidant capacity of pineapple peel flour enhances lipid rancidity in cooked meat products.

Автор: Fredrick Caras
Название: Sugar: Processing, Production and Uses
ISBN: 1536153966 ISBN-13(EAN): 9781536153965
Издательство: Nova Science
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Цена: 149940.00 T
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Описание: A variety of analytical techniques have been developed to determine the content of sugars in honey, such as spectroscopic, chromatographic, and electrochemical ones. In this collection, the authors present the cross-section of results on sugar composition, obtained by contemporary analytical methods used in honey authentication. The following chapter addresses how sago fronds can be used to produce sugar, which contains cellobiose and glucose as the main sugars at about 10 g/L and 5 g/L, respectively. SFS has been used as the complete fermentation medium for the production of L-lactic acid using L. lactis IO-1 without the need for further amendment. Next, the authors address the impact of processing on the physicochemical characteristics and elemental composition of brown sugar produced in Brazil. 15 brown sugar samples of 5 distinct brands in 3 different were evaluated, and the moisture contents of the samples were determined by Karl Fischer titration, and thermogravimetric analysis determined the melting point. The typical process of producing solid sugar from sugarcane and mapping by-products and residues that are generated at each stage is presented. By-products are characterized and the technologies prominent in energy reuse are addressed. Recent studies, applications, trends, challenges and constraints for the future use of sucrose and sucrochemistry derivatives are also discussed. This represents a diversification-promising productive concept of green organic chemistry, based on an accessible, low-priced, ecological and renewable source, which stands in the short and long terms as the best opportunity to compete economically with petrochemicals. In addition, several factors related to the sustainability production of sugar as a raw material, that include innovative production processes, natural and artificial substitute sweeteners, geopolitics, medical research and new end uses are discussed. The concluding work seeks to examine the changes in the properties of elastomeric compounds as a consequence of conventional additives such as zinc oxide and stearic acid by sugar cane bagasse, a green option for obtaining environmentally friendly elastomeric compounds.

Автор: Katell Maddison, Randal Fuller
Название: Molasses: Forms, Production and Uses
ISBN: 1536147036 ISBN-13(EAN): 9781536147032
Издательство: Nova Science
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Цена: 215410.00 T
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Описание: Molasses is obtained as a residue of the sugar industry. The major components of molasses are sucrose, glucose and fructose. In Molasses: Forms, Production and Uses, a study is presented wherein polyurethane foams were prepared using the hydroxyl group of mono- and di-saccharides as a reaction site for urethane synthesis. Molasses was dissolved in polyethylene glycol and polyols with various molasses contents were prepared. The following work contributes to the evaluation of processing technology and the quality characteristics of traditionally made carob molasses through a survey in Tunisia. Carob molasses, known locally as "Rub El Kharroub", is produced mainly by women using an artisanal process carried out with domestic equipment. Considering that molasses is produced at about 2a5% of the starting raw material, the authors suggest that depending on the raw material condition and applied processing operations, considerable amounts of sucrose can be recovered and an increase in the efficiency of the sugar factory may be achieved. Following this, the authors review the state of knowledge on the production, chemical composition and uses of sugar cane molasses in animal feeding in Cameroon and briefly examine its other uses. In this country, sugar cane molasses, the main sub-product of sugar industries, is mainly produced by the sugar company in Cameroon. The authors go on to review the latest advances on the potential of molasses as a source of functional ingredients as well as its application in various food products such as meat, vegetables and fruit. Molasses may have some other valuable functions such as shelf-life improvement, enhancement of leavening activity and buffering capacity. Lastly, an assessment was made regarding methane production from glycerin digestion and glycerin/molasses co-digestion under thermophilic conditions in a mechanically stirred anaerobic reactor, operated in sequencing batch and fed-batch.

Автор: Raquel de Pinho Ferreira Guine, Paula Maria dos Reis Correia, Ana Cristina Ferrao
Название: Cheeses around the World: Types, Production, Properties and Cultural and Nutritional Relevance
ISBN: 1536154180 ISBN-13(EAN): 9781536154184
Издательство: Nova Science
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Цена: 239700.00 T
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Описание: Cheese is an ancient food product produced worldwide and globally appreciated. The world cheese trade is of great importance economically, both at the industrial level, as well as when it comes to traditional cheeses, which provide income for rural populations. The diversity in cheese technology is enormous, varying in the type of milk used, the production operations, the lactic cultures, the maturation times and conditions, among other aspects. Cheese products, therefore, have a wide range of characteristics in terms of taste, flavour, texture, colour, shape, or size. Unlike cheese produced at the industrial scale, traditional cheeses are imprinted with a social and cultural heritage that makes them unique. The first part of this book contains chapters dedicated to the economic and social importance of cheese, the nutritional aspects and health effects, cheese technology and characteristics, as well as yeast microflora. Further chapters contain details about the traditional cheeses in different parts of the world, including European, African, or American countries, namely Brazil, Burkina Faso, Croatia, Greece, Hungary, Italy, Latvia, Lithuania, Mexico, Poland, Portugal, Romania, Serbia, and Slovenia. This book contains a diverse set of contributions that will enlighten the readers about many types of cheeses from different countries around the world. It is useful for professionals, including professors, researchers, or those working in the cheese industry, as well as for students or even the general public. The subjects addressed in the book make it interesting for professionals in the scientific domains of food science and technology, nutrition, gastronomy, sociology, and history.