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: 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 Название: Handbook of Food Crime ISBN: 1447356284 ISBN-13(EAN): 9781447356288 Издательство: Marston Book Services Рейтинг: Цена: 63990.00 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: 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: Dudbridge Название: Handbook of Seal Integrity in the Food Industry ISBN: 1118904567 ISBN-13(EAN): 9781118904565 Издательство: Wiley Рейтинг: Цена: 90760.00 T Наличие на складе: Поставка под заказ.
Автор: Grumezescu, Alexandru Mihai Название: Advances in Biotechnology for Food Industry ISBN: 0128114436 ISBN-13(EAN): 9780128114438 Издательство: Elsevier Science Рейтинг: Цена: 133620.00 T Наличие на складе: Нет в наличии.
Автор: Grumezescu, Alexandru Mihai Название: Impact of Nanoscience in the Food Industry ISBN: 012811441X ISBN-13(EAN): 9780128114414 Издательство: Elsevier Science Рейтинг: Цена: 132500.00 T Наличие на складе: Нет в наличии.
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: 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: Pablo Cano Marchal; Juan G?mez Ortega; Javier G?me Название: Production Planning, Modeling and Control of Food Industry Processes ISBN: 3030013723 ISBN-13(EAN): 9783030013721 Издательство: Springer Рейтинг: Цена: 111790.00 T Наличие на складе: Есть у поставщика Поставка под заказ. Описание: This book provides a new approach to the control of food transformation processes, emphasizing the advantage of considering the system as a multivariable one, and taking a holistic approach to the decision-making process in the plant, considering not only the technical but also the economic implications of these decisions. In addition, it presents a hierarchical structure for the global control of the plant, and includes appropriate techniques for each of the control layers.The book addresses the challenges of modeling food transformation processes, using both traditional system-identification techniques and, where these prove impractical, models based on expert knowledge and using fuzzy systems. The construction of optimal controllers for each of these types of models is also discussed, as a means to close a feedback loop on the higher-level outputs of the process.Finally, the problem of production planning is covered from two standpoints: the traditional batch-sizing problem, and the planning of production throughout the season. Systematic season-wide production planning is built upon the models constructed for the control of the plant, and incorporates market- and business-specific information. Examples based on the processing of various foodstuffs help to illustrate the text throughout, while the book’s closing chapter presents a case study on advances in the processing of olive oil.Given its scope, the book will primarily be of interest to two groups of readers: food engineering practitioners and students, who are familiar with the characteristics of food processes but have little or no background in control engineering; and control engineering researchers, students and practitioners, whose situation is just the opposite, and who wish to learn more about food engineering and its specific challenges for control.Advances in Industrial Control reports and encourages the transfer of technology in control engineering. The rapid development of control technology has an impact on all areas of the control discipline. The series offers an opportunity for researchers to present an extended exposition of new work in all aspects of industrial control.
Автор: Mittal, Название: Computerized Control Systems in the Food Industry ISBN: 0367401215 ISBN-13(EAN): 9780367401214 Издательство: Taylor&Francis Рейтинг: Цена: 65320.00 T Наличие на складе: Нет в наличии. Описание: Covers the fundamentals and the latest advances in computerized automation and process control, control algorithms, and specific applications essential food manufacturing processes and unit operations. This text highlights the use of efficient process control to convert from batch to continuous operation and enhance plant sanitation. It compares both established and innovative control schemes.
Автор: Mark Clute Название: Food Industry Quality Control Systems ISBN: 0849380286 ISBN-13(EAN): 9780849380280 Издательство: Taylor&Francis Рейтинг: Цена: 193950.00 T Наличие на складе: Нет в наличии. Описание: A summary of basic quality control program requirements. With an emphasis on top-down management commitment, it demonstrates the information collection process and essential program elements, including pest control, lot coding, organizational charts, specifications, supplier certification, and sanitation programs.
Автор: Sophea Tieng Название: Food and Beverage Cost Control ISBN: 1774077884 ISBN-13(EAN): 9781774077887 Издательство: Mare Nostrum (Eurospan) Рейтинг: Цена: 146910.00 T Наличие на складе: Поставка под заказ. Описание: Explains the various kinds of costs that can be incurred in the food and beverage industry. The book lists various ways in which managers ensure that they control costs on various aspects of the industry. It also suggests methods and industry practices to make sure that costs can be regulated to ensure profits.
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