Автор: Craig Leadley Название: Innovation and Future Trends in Food Manufacturing and Supply Cha ISBN: 1782424474 ISBN-13(EAN): 9781782424475 Издательство: Elsevier Science Рейтинг: Цена: 167310.00 T Наличие на складе: Есть у поставщика Поставка под заказ. Описание:
Innovation and Future Trends in Food Manufacturing and Supply Chain Technologies focuses on emerging and future trends in food manufacturing and supply chain technologies, examining the drivers of change and innovation in the food industry and the current and future ways of addressing issues such as energy reduction and rising costs in food manufacture.
Part One looks at innovation in the food supply chain, while Part Two covers emerging technologies in food processing and packaging. Subsequent sections explore innovative food preservation technologies in themed chapters and sustainability and future research needs in food manufacturing.
Автор: Neoh Название: Introduction to Food Manufacturing Engineering ISBN: 9811004412 ISBN-13(EAN): 9789811004414 Издательство: Springer Рейтинг: Цена: 69650.00 T Наличие на складе: Есть у поставщика Поставка под заказ. Описание: This book provides basic food engineering knowledge for beginners. The discipline of food processing conforms with actual food manufacturing flows and thus is readily comprehensible, although food engineering has great diversity as the common principles of operations for most food manufacturing processes are covered. This volume therefore endeavors to initially embody food manufacturing flows and pays careful attention to quantitatively detailing and explaining the manufacturing operations involved from an engineering point of view. Because this book is intended to be a very basic introductory text for food engineering, it introduces a variety of foods and food ingredients with which the intended readership is familiar to explain comprehensively the fundamental unit operations through the manufacturing flows. Various real foods and food ingredients are used to explain the principles of food engineering so that students of food science, technology, and engineering courses will be able to better grasp the basic concepts. The book includes many exercises for learning how to draw proper graphs and how to deal with mathematical formulas and numerical values. Readers can learn common principles, which are easily applicable to other fields such as pharmaceuticals and biotechnology, through the many examples that are provided.
Автор: Montville, Thomas J. Matthews, Karl R. Название: Food microbiology: an introduction ISBN: 1555819389 ISBN-13(EAN): 9781555819385 Издательство: Wiley Рейтинг: Цена: 94990.00 T Наличие на складе: Поставка под заказ. Описание: Food Microbiology clarifies complex topics in the field of food microbiology and encourages students to venture beyond memorization and think critically to gain a broader conceptual understanding of food microbiology and acquire the understanding and skills necessary to ensure the safety of tomorrow's food supply. Authoratative coverage presented in a format designed to facilitate teaching and learning.
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.
Название: Handbook on Spray Drying Applications for Food Industries ISBN: 0815362455 ISBN-13(EAN): 9780815362456 Издательство: Taylor&Francis Рейтинг: Цена: 255200.00 T Наличие на складе: Нет в наличии. Описание: Spray drying is a mechanical process by which materials in liquid form are converted into solid form such as powders. This book will help food engineers optimize the processing conditions, identify challenges faced during spray drying processes, and provide solutions for drying sticky food products. It also deals with quality and safety aspects.
Автор: R Paul Singh Название: Introduction to Food Engineering, ISBN: 0123985307 ISBN-13(EAN): 9780123985309 Издательство: Elsevier Science Рейтинг: Цена: 88690.00 T Наличие на складе: Невозможна поставка. Описание: Using carefully selected examples, this title demonstrates the relationship of engineering to the chemistry, microbiology, nutrition and processing of foods in a uniquely practical blend. It facilitates comprehensive learning that has proven valuable beyond the classroom as a lifetime professional reference.
Автор: Institute of Food Science and Technology, Manning Название: Food and Drink - Good Manufacturing Practice: A Guide to Its Responsible Management (Gmp6) ISBN: 111831820X ISBN-13(EAN): 9781118318201 Издательство: Wiley Рейтинг: Цена: 124550.00 T Наличие на складе: Есть у поставщика Поставка под заказ. Описание: Good Manufacturing Practice (GMP) refers to advice and guidance put in place to outline the aspects of production and testing that can impact the quality and safety of a product.
Название: Food Irradiation Technologies: Concepts, Applications and Outcomes ISBN: 1782627081 ISBN-13(EAN): 9781782627081 Издательство: Royal Society of Chemistry Рейтинг: Цена: 237950.00 T Наличие на складе: Есть у поставщика Поставка под заказ. Описание: This comprehensive book is a useful reference for food technologists, analytical chemists and food processing professionals, covering all aspects of gamma and electron beam irradiation for the preservation of food.
Автор: Erokhin Vasily Название: Establishing Food Security and Alternatives to International Trade in Emerging Economies ISBN: 1522527338 ISBN-13(EAN): 9781522527336 Издательство: Mare Nostrum (Eurospan) Рейтинг: Цена: 189420.00 T Наличие на складе: Есть у поставщика Поставка под заказ. Описание: The process of food production and distribution has grown into a global corporate system in recent years. This has caused significant impacts on sustainability on an international scale, particularly for developing nations.Establishing Food Security and Alternatives to International Trade in Emerging Economies is a pivotal reference source for the latest scholarly research on agricultural trade relations and trade liberalization in the context of developing countries. Highlighting a range of pertinent topics such as crop productivity, rural development, and value-added agriculture, this book is ideally designed for academics, researchers, graduate students, and practitioners interested in the current state of global food markets.Topics Covered:The many academic areas covered in this publication include, but are not limited to:Climate ChangeCrop ProductivityFood SafetyMaritime PiracyRural DevelopmentTrade PoliciesValue-Added Agriculture
Название: Tomato Chemistry, Industrial Processing and Product Development ISBN: 1788013964 ISBN-13(EAN): 9781788013963 Издательство: Royal Society of Chemistry Рейтинг: Цена: 223870.00 T Наличие на складе: Есть у поставщика Поставка под заказ. Описание: Looking at the many changes that are taking place in the tomato market and industry, this book details how tomato producers are combining origin, tradition, territory, quality, service and supply chain to adapt to the needs of the new consumers. Providing a comprehensive overview, it will appeal to professionals and food product developers.
Автор: Nussinovitch, Amos (the Hebrew University Of Jerusalem, Rehovot, Israel) Hirashima, Madoka (mie University, Japan) Название: More cooking innovations ISBN: 1138084093 ISBN-13(EAN): 9781138084094 Издательство: Taylor&Francis Рейтинг: Цена: 193950.00 T Наличие на складе: Есть у поставщика Поставка под заказ. Описание: This book presents unique hydrocolloids, such as arabinoxylan and mesquite meal, will pave the way to new and fascinating recipes and cooking techniques. This book will serve to advance both the evolution and revolution that are occurring with hydrocolloid uses in the kitchen.
Автор: Wu Jianping Название: Eggs as Functional Foods and Nutraceuticals for Human Health ISBN: 1788012135 ISBN-13(EAN): 9781788012133 Издательство: Royal Society of Chemistry Рейтинг: Цена: 252030.00 T Наличие на складе: Есть у поставщика Поставка под заказ. Описание: Often described as `nature`s perfect food`, this book presents recent developments on the processing of eggs for nutritional applications and evidence regarding their healthy properties.
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