Food Safety and Quality-Based Shelf Life of Perishable Foods, Taormina Peter J., Hardin Margaret D.

Автор: Taormina Peter J., Hardin Margaret D.
Название: Food Safety and Quality-Based Shelf Life of Perishable Foods
ISBN: 3030543749 ISBN-13(EAN): 9783030543747
Издательство: Springer
Цена: 179510.00 T
Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: This book addresses the shelf life of foods, a key factor in determining how food is distributed and consequently where and when different food products are available for consumption.

Автор: Chloe M Gagne, Daniel B Jones
Название: Processed Foods: Quality, Safety Characteristics & Health Implications
ISBN: 1628086882 ISBN-13(EAN): 9781628086881
Издательство: Nova Science
Рейтинг:
Цена: 205910.00 T
Наличие на складе: Невозможна поставка.
Описание: In this book, the authors present current research in the study of the quality, safety characteristics and health implications of processed foods. Topics discussed include novel thermal and non-thermal food processing technologies; persistence of transgenic DNA in processed foods of animal origin; cassava as a source of chemically safe food; transformation of vegetable waste from the food industry into value added products; functional mathematical index (FMI) as an index generator for taming quality as applied to food and processes; nutritional and biological potential of functional foods containing hard-to-cook bean protein hydrolysate; basic guidelines for establishing food standards; strategies for annatto seeds processing with pressurised fluids in the food industry; principles of quality analysis and critical control points applicable to food processing; and engineered colloidal systems from food.

Название: Microbial safety of lipid-based ready-to-use foods for management of moderate acute malnutrition and severe acute malnutrition
ISBN: 9251339309 ISBN-13(EAN): 9789251339305
Издательство: Mare Nostrum (Eurospan)
Рейтинг:
Цена: 48050.00 T
Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: Reviews the status of the microbiological safety of lipid-based ready-to-use foods (RUFs) and provides guidance to producers on the general approach and requirements for manufacturing RUFs that are safe for their intended use.