Handbook of Fruit Science and Technology, Salunkhe, D. K.
Автор: Schaffer, Bruce Название: Handbook of Environmental Physiology of Fruit Crops ISBN: 0849301750 ISBN-13(EAN): 9780849301759 Издательство: Taylor&Francis Рейтинг: Цена: 193950.00 T Наличие на складе: Есть у поставщика Поставка под заказ.
Автор: Calver, Jasmine (University of Sunderland, UK) Название: Handbook of Fruit Wastes and By-Products ISBN: 036772474X ISBN-13(EAN): 9780367724740 Издательство: Taylor&Francis Рейтинг: Цена: 153120.00 T Наличие на складе: Есть у поставщика Поставка под заказ. Описание: Processing of fruits produces large volumes of wastes which creates pollution and results in loss of valuable biomass and nutrients. This book covers the various novel technologies useful in extraction and evaluation of the functional components from these fruit processing by-products, including tropical, subtropical and temperate fruits.
Автор: Gull, Amir Название: Handbook of Plum Fruit ISBN: 1032062428 ISBN-13(EAN): 9781032062426 Издательство: Taylor&Francis Рейтинг: Цена: 183750.00 T Наличие на складе: Есть у поставщика Поставка под заказ.
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: Microbial production of food ingredients and additives ISBN: 0128115203 ISBN-13(EAN): 9780128115206 Издательство: Elsevier Science Рейтинг: Цена: 132500.00 T Наличие на складе: Поставка под заказ. Описание: Microbial Production of Food Ingredients and Additives, Volume Five, the latest release in the Handbook of Food Bioengineering series, is a solid resource on how microorganisms can increase food production and quality. Microorganisms are used to create and enhance food, used as food additives to improve food taste, and in improving function and fortification to benefit overall health. The book presents the applications of microbial products in food bioengineering and methods to obtain valuable ingredients, such as sugars, acids, secondary metabolites, enzymes and vitamins. Recent and future applications of these microbial – derived food components are discussed, along with future applications.
Автор: Saravacos, George, Kostaropoulos, Athanasios E. Название: Handbook of Food Processing Equipment ISBN: 3319250183 ISBN-13(EAN): 9783319250182 Издательство: Springer Рейтинг: Цена: 167700.00 T Наличие на складе: Есть у поставщика Поставка под заказ. Описание: This text covers the design of food processing equipment based on key unit operations, such as heating, cooling, and drying. In addition, mechanical processing operations such as separations, transport, storage, and packaging of food materials, as well as an introduction to food processes and food processing plants are discussed. Handbook of Food Processing Equipment is an essential reference for food engineers and food technologists working in the food process industries, as well as for designers of process plants.
The book also serves as a basic reference for food process engineering students.The chapters cover engineering and economic issues for all important steps in food processing. This research is based on the physical properties of food, the analytical expressions of transport phenomena, and the description of typical equipment used in food processing. Illustrations that explain the structure and operation of industrial food processing equipment are presented.
style="font-size: 13.3333330154419px;">The materials of construction and fabrication of food processing equipment are covered here, as well as the selection of the appropriate equipment for various food processing operations. Mechanical processing equipment such as size reduction, size enlargement, homogenization, and mixing are discussed. Mechanical separations equipment such as filters, centrifuges, presses, and solids/air systems, plus equipment for industrial food processing such as heat transfer, evaporation, dehydration, refrigeration, freezing, thermal processing, and dehydration, are presented.
Equipment for novel food processes such as high pressure processing, are discussed. The appendices include conversion of units, selected thermophysical properties, plant utilities, and an extensive list of manufacturers and suppliers of food equipment.
Автор: Christopher G. J. Baker Название: Handbook of Food Factory Design ISBN: 1493948849 ISBN-13(EAN): 9781493948840 Издательство: Springer Рейтинг: Цена: 104480.00 T Наличие на складе: Есть у поставщика Поставка под заказ. Описание: The design of a food factory is undertaken by an interdisciplinary team employing a holistic approach based on a knowledge of the natural and biological sciences, most engineering disciplines, and relevant legislation. This book offers a vital, how-to guide.
Автор: Gray Allison, Hinch Ronald Название: A Handbook of Food Crime: Immoral and Illegal Practices in the Food Industry and What to Do about Them ISBN: 1447336011 ISBN-13(EAN): 9781447336013 Издательство: Marston Book Services Рейтинг: Цена: 126710.00 T Наличие на складе: Есть у поставщика Поставка под заказ. Описание: Gray and Hinch explore the phenomenon of food crime. Through discussions of food safety, food fraud, food insecurity, agricultural labour, livestock welfare, genetically modified foods, food sustainability, food waste, food policy, and food democracy, they problematize current food systems and criticize their underlying ideologies.
Автор: J. Smith Название: Food Additive User`s Handbook ISBN: 1475752490 ISBN-13(EAN): 9781475752496 Издательство: Springer Рейтинг: Цена: 87070.00 T Наличие на складе: Есть у поставщика Поставка под заказ. Описание: The aim of this book is to present technical information about the additives used in food product deveiopment, in a concise form. This handbook will be used by food product development staff and by all food scientists requiring access to information on food additives in a quick-to-use format.
Автор: S. Wright Название: Handbook of Organic Food Processing and Production ISBN: 1461358779 ISBN-13(EAN): 9781461358770 Издательство: Springer Рейтинг: Цена: 87070.00 T Наличие на складе: Есть у поставщика Поставка под заказ. Описание: The increasing interest in organic foods has created a need for this book, the first practical manual to cover the processing of organic food and drink. An initial introduction to organic food is followed by a review of organic legislation (chapter 2) and the organic certification process (chapter 3).
Автор: Redman Nina E., Morrone Michele Название: Food Safety: A Reference Handbook, 3rd Edition ISBN: 1440852626 ISBN-13(EAN): 9781440852626 Издательство: Bloomsbury Рейтинг: Цена: 50490.00 T Наличие на складе: Есть у поставщика Поставка под заказ. Описание:
Food safety affects everyone. For citizens who live in industrialized nations, it is easy to assume that our foods are always rigorously inspected and assessed for safety. While food safety standards and regulations are in place to protect the consumer public, food safety problems do exist: according to the Centers for Disease Control and Prevention, each year, 48 million Americans are sickened by food,128,000 people are sick enough that they are hospitalized as a result, and 3,000 people die from foodborne pathogens.
This third edition of Food Safety: A Reference Handbook examines the history of food safety and describes in detail key events and trends that have created the food safety issues of today. It explores the many controversies concerning food consumption, including contaminants in food, GMOs, factory farm-produced meat, and standards regarding the labeling of food products as well as the ways that these issues have been handled by authorities. Readers will find this book's overview of food safety topics informative and highly accessible. Additionally, the perspectives chapter provides varying viewpoints from food safety professionals and researchers on key issues.
Автор: Antje Chang; Dietmar Schomburg; Ida Schomburg Название: Class 1 Oxidoreductases XII ISBN: 3642431941 ISBN-13(EAN): 9783642431944 Издательство: Springer Рейтинг: Цена: 307450.00 T Наличие на складе: Есть у поставщика Поставка под заказ. Описание: Springer Handbook of Enzymes provides data on enzymes sufficiently well characterized. It offers concise and complete descriptions of some 5,000 enzymes and their application areas. Data sheets are arranged in their EC-Number sequence and the volumes themselves are arranged according to enzyme classes. This new, second edition reflects considerable progress in enzymology: many enzymes are newly classified or reclassified. Each entry is correlated with references and one or more source organisms. New datafields are created: application and engineering (for the properties of enzymes where the sequence has been changed). The total amount of material contained in the Handbook has more than doubled so that the complete second edition consists of 39 volumes as well as a Synonym Index. In addition, starting in 2009, all newly classified enzymes are treated in Supplement Volumes. Springer Handbook of Enzymes is an ideal source of information for researchers in biochemistry, biotechnology, organic and analytical chemistry, and food sciences, as well as for medicinal applications.
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