Quality and Safety Assurance in Food Processing, Tzia, Constantina
Автор: Edited By Ranendra K. Majumder, Amjad K. Balange Название: Advances in fish processing technologies : ISBN: 1774911078 ISBN-13(EAN): 9781774911075 Издательство: Taylor&Francis Рейтинг: Цена: 150060.00 T Наличие на складе: Нет в наличии. Описание: Covers advancements in fish processing technology, green technologies for extracting nutraceuticals, the role of endogenous enzymes in the quality of fish/shellfish and their products, disruptive technologies, and restructured product-based technologies.
Название: Specialty foods ISBN: 0367381346 ISBN-13(EAN): 9780367381349 Издательство: Taylor&Francis Рейтинг: Цена: 65320.00 T Наличие на складе: Есть у поставщика Поставка под заказ. Описание:
Specialty foods are made from high quality ingredients and offer distinct features to targeted customers who pay a premium price for their perceived benefits. The rise in production and sale of these foods has increased concerns over product quality and safety. Specialty Foods: Processing Technology, Quality, and Safety explores how these foods differ from other food sectors and describes their specific processing technologies, the equipment used to produce them, and steps taken to ensure their quality and microbial safety.
The book begins by describing various types of specialty foods, their regulation, and the major trends guiding the specialty food industry. It examines the diverse specialty foods marketplace and the strategies and practices that entrepreneurs must understand to be successful specialty food marketers. It also discusses internationally recognized food safety programs and examples of implemented food safety controls.
Next, the book presents sharply focused chapters on specific foods:
Bread, including whole wheat, multigrain/seed, sourdough, organic, gluten-free, and reduced sodium, as well as functional baked goods
Specialty condiments, dressings, and sauces
Jams, jellies, and other jelly products
Chocolate, including diet-friendly, allergen-free, dark, gourmet, and kosher
Dairy products, including specialty cheese, yogurt, and other cultured products
Juices and functional drinks
Specialty fruit and vegetable products
Specialty entrees, meats, convenience foods, soups, and other miscellaneous items
The final chapter provides additional information and resources for entrepreneurs, including sections on small-scale food processing equipment and packaging. Innovators in the food industry will find this resource an invaluable guide to a range of issues critical to the sp
Название: Processing Effects on Safety and Quality of Foods ISBN: 0367385112 ISBN-13(EAN): 9780367385118 Издательство: Taylor&Francis Рейтинг: Цена: 65320.00 T Наличие на складе: Нет в наличии. Описание:
Covers a Host of Groundbreaking Techniques
Thermal processing is known to effectively control microbial populations in food, but the procedure also has a downside―it can break down the biochemical composition of foods, resulting in a marked loss of sensory and nutritional quality. Processing Effects on Safety and Quality of Foods delineates three decades of advances made in processing techniques that produce microbiologically safe foods, while maintaining their sensory and nutritive properties.
Addresses the Entire Food Processing Industry
With an international team of more than 35 renowned contributors, this book presents evaluation techniques that yield reliable estimations of microbiological, physicochemical, nutritive, and sensory characteristics. Each chapter discusses the processing effects of relevant technologies and includes the basics of microbial kinetics, sensory evaluation, and the perception of food quality.
A sampling of the techniques covered:
Hermetically sealed containers
Acrylamide formation
Dried foods
Irradiated foods
Pressure-assisted thermal processing
Pulsed electric field processing
Processing Effects on Safety and Quality of Foods addresses the entire food processing industry, including food modeling, optimization, and proper design of manufacturing plants. It is the first of its kind―a single, sound reference that explores all of the different aspects involved in evaluating processing effects in food safety and quality.
Автор: Ortega-Rivas, Enrique Название: Processing Effects on Safety and Quality of Foods ISBN: 1420061127 ISBN-13(EAN): 9781420061123 Издательство: Taylor&Francis Рейтинг: Цена: 244990.00 T Наличие на складе: Нет в наличии.
Автор: Zhao, Yanyun Название: Specialty Foods ISBN: 1439854238 ISBN-13(EAN): 9781439854235 Издательство: Taylor&Francis Рейтинг: Цена: 183750.00 T Наличие на складе: Нет в наличии.
Автор: Abdul Malik; Zerrin Erginkaya; Saghir Ahmad; H?sey Название: Food Processing: Strategies for Quality Assessment ISBN: 1493913778 ISBN-13(EAN): 9781493913770 Издательство: Springer Рейтинг: Цена: 156720.00 T Наличие на складе: Есть у поставщика Поставка под заказ. Описание: The aim of the food processing is to ensure microbiological and chemical safety of foods, adequate nutrient content and bioavailability and acceptability to the consumer with regard to sensory properties and ease of preparation.
Автор: Roselina Karim; Muhammad Tauseef Sultan Название: Yellow Alkaline Noodles ISBN: 3319128647 ISBN-13(EAN): 9783319128641 Издательство: Springer Рейтинг: Цена: 51230.00 T Наличие на складе: Есть у поставщика Поставка под заказ. Описание: This Brief will provide an overview of various types of noodles with special emphasis on yellow alkaline noodles. It includes detailed discussions about yellow alkaline noodles including their ingredients, processing technology, the factors affecting their nutritional value and quality. Recent developments and potential ways of improving ingredient quality and enhancing their shelf life are the hallmark of this Springer brief. Noodles are one of the oldest forms of processed foods and they comprise an important part of the diet of various Asian countries, and are popular world-wide. Yellow alkaline noodles specifically are the preferred noodle of Southeast Asia (e.g., China, Indonesia, Malaysia, and Thailand, Japan and Korea) and accounts for ~30% wheat flour consumption in some countries.
Автор: Grumezescu, Alexandru Название: Food Processing for Increased Quality and Consumption ISBN: 0128114479 ISBN-13(EAN): 9780128114476 Издательство: Elsevier Science Рейтинг: Цена: 132500.00 T Наличие на складе: Есть у поставщика Поставка под заказ. Описание:
Food Processing for Increased Quality and Consumption, Volume 18 in the Handbook of Food Bioengineering series, offers an updated perspective on the novel technologies utilized in food processing. This resource highlights their impact on health, industry and food bioengineering, also emphasizing the newest aspects of investigated technologies and specific food products through recently developed processing methods. As processed foods are more frequently consumed, there is increased demand to produce foods that attract people based on individual preferences, such as taste, texture or nutritional value. This book provides advantageous tools that improve food quality, preservation and aesthetics.
Examines different frying techniques, dielectric defrosting, high pressure processing, and more
Provides techniques to improve the quality and sensory aspects of foods
Includes processing techniques for meat, fish, fruit, alcohol, yogurt and whey
Outlines techniques for fresh, cured and frozen foods
Presents processing methods to improve the nutritional value of foods
Автор: Abdul Malik; Zerrin Erginkaya; Saghir Ahmad; H?sey Название: Food Processing: Strategies for Quality Assessment ISBN: 1493955748 ISBN-13(EAN): 9781493955749 Издательство: Springer Рейтинг: Цена: 130590.00 T Наличие на складе: Есть у поставщика Поставка под заказ. Описание: The aim of the food processing is to ensure microbiological and chemical safety of foods, adequate nutrient content and bioavailability and acceptability to the consumer with regard to sensory properties and ease of preparation.
Автор: Mutlu, Mehmet Название: Biosensors in Food Processing, Safety, and Quality Control ISBN: 1439819858 ISBN-13(EAN): 9781439819852 Издательство: Taylor&Francis Рейтинг: Цена: 204160.00 T Наличие на складе: Есть у поставщика Поставка под заказ.
Автор: Sharma Monika, Goyal Megh R., Birwal Preeti Название: Handbook of Research on Food Processing and Preservation Technologies: Volume 5: Emerging Techniques for Food Processing, Quality, and Safety Assuranc ISBN: 1774630354 ISBN-13(EAN): 9781774630358 Издательство: Taylor&Francis Рейтинг: Цена: 141890.00 T Наличие на складе: Есть у поставщика Поставка под заказ. Описание: Discusses various emerging techniques for food preservation, formulation, and nondestructive quality evaluation techniques. Each chapter covers major aspects pertaining to principles, design, and applications of various food processing methods.
Автор: Ahmed Askar; Hans Treptow Название: Quality Assurance in Tropical Fruit Processing ISBN: 3642776892 ISBN-13(EAN): 9783642776892 Издательство: Springer Рейтинг: Цена: 95770.00 T Наличие на складе: Есть у поставщика Поставка под заказ. Описание: In spite of the favourable climatic conditions for the production of varieties of delicious fruits in such countries, continuously high tempemtures shorten the shelf-life of most fruits and fruit products.
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