Handbook of Seal Integrity in the Food Industry, Dudbridge
Автор: Vijay Yadav Tokala, Majeed Mohammed Название: Cold chain management for the fresh produce industry in the developing world / ISBN: 1032126892 ISBN-13(EAN): 9781032126890 Издательство: Taylor&Francis Рейтинг: Цена: 71450.00 T Наличие на складе: Есть у поставщика Поставка под заказ. Описание: This book provides a comprehensive review of the benefits of an unbroken cold chain in developing countries and focuses on the critical role of extension education in the implementation of cold chain management.
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: Steier, Gabriela Название: Advancing Food Integrity ISBN: 0367572524 ISBN-13(EAN): 9780367572525 Издательство: Taylor&Francis Рейтинг: Цена: 48990.00 T Наличие на складе: Нет в наличии.
Автор: Baldwin Cheryl J Название: 10 Principles of Food Industry Sustainability ISBN: 1118447735 ISBN-13(EAN): 9781118447734 Издательство: Wiley Рейтинг: Цена: 66470.00 T Наличие на складе: Есть у поставщика Поставка под заказ. Описание: Although the food industry is beginning to make headway with its sustainability initiatives, substantially more progress is needed in order to feed the world s growing population sustainably. The challenge is that the topic of sustainability can seem overwhelming and there is limited information that is specific to the food industry.
Автор: Robert P. Wilson Название: Revival: Handbook of Nutrient Requirements of Finfish (1991) ISBN: 1138560006 ISBN-13(EAN): 9781138560000 Издательство: Taylor&Francis Рейтинг: Цена: 34700.00 T Наличие на складе: Есть у поставщика Поставка под заказ. Описание: A one-of-a-kind book for researchers interested in finfish nutrition. Handbook of Nutrient Requirements of Finfish provides a summary of qualitative and quantitative nutrient requirements for almost all cultured finfish for which a significant amount of nutritional information now exists.
Автор: Rama, Ruth Название: Handbook of Innovation in the Food and Drink Industry ISBN: 1560222980 ISBN-13(EAN): 9781560222989 Издательство: Taylor&Francis Рейтинг: Цена: 193950.00 T Наличие на складе: Есть у поставщика Поставка под заказ.
Автор: O`Sullivan Maurice Название: Handbook for Sensory and Consumer-Driven New Product Develop ISBN: 0081003528 ISBN-13(EAN): 9780081003527 Издательство: Elsevier Science Рейтинг: Цена: 96570.00 T Наличие на складе: Есть у поставщика Поставка под заказ. Описание:
A Handbook for Sensory and Consumer Driven New Product Development explores traditional and well established sensory methods (difference, descriptive and affective) as well as taking a novel approach to product development and the use of new methods and recent innovations. This book investigates the use of these established and new sensory methods, particularly hedonic methods coupled with descriptive methods (traditional and rapid), through multivariate data analytical interfaces in the process of optimizing food and beverage products effectively in a strategically defined manner.
The first part of the book covers the sensory methods which are used by sensory scientists and product developers, including established and new and innovative methods. The second section investigates the product development process and how the application of sensory analysis, instrumental methods and multivariate data analysis can improve new product development, including packaging optimization and shelf life. The final section defines the important sensory criteria and modalities of different food and beverage products including Dairy, Meat, Confectionary, Bakery, and Beverage (alcoholic and non-alcoholic), and presents case studies indicating how the methods described in the first two sections have been successfully and innovatively applied to these different foods and beverages.
The book is written to be of value to new product development researchers working in large corporations, SMEs (micro, small or medium-sized enterprises) as well as being accessible to the novice starting up their own business. The innovative technologies and methods described are less expensive than some more traditional practices and aim to be quick and effective in assisting products to market.
Sensory testing is critical for new product development/optimization, ingredient substitution and devising appropriate packaging and shelf life as well as comparing foods or beverages to competitor's products.
Автор: H L M Lelieveld Название: Handbook of Hygiene Control in the Food Industry ISBN: 008100155X ISBN-13(EAN): 9780081001554 Издательство: Elsevier Science Рейтинг: Цена: 269490.00 T Наличие на складе: Есть у поставщика Поставка под заказ. Описание: "
Handbook of Hygiene Control in the Food Industry, Second Edition, " continues to be an authoritative reference for anyone who needs hands-on practical information to improve best practices in food safety and quality.
The book is written by leaders in the field who understand the complex issues of control surrounding food industry design, operations, and processes, contamination management methods, route analysis processing, allergenic residues, pest management, and more.
Professionals and students will find a comprehensive account of risk analysis and management solutions they can use to minimize risks and hazards plus tactics and best practices for creating a safe food supply, farm to fork. Presents the latest research and development in the field of hygiene, offering a broad range of the microbiological risks associated with food processing Provides practical hygiene related solutions in food facilities to minimize foodborne pathogens and decrease the occurrence of foodborne disease Includes the latest information on biofilm formation and detection for prevention and control of pathogens as well as pathogen resistance
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.
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