Spices, Condiments and Seasonings, Kenneth T. Farrell
Автор: E.W. Underriner; I.R. Hume Название: Handbook Industrial Seasonings ISBN: 0834213095 ISBN-13(EAN): 9780834213098 Издательство: Springer Рейтинг: Цена: 18161.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: Craig Larman again delivers a clear path for students to learn object-oriented analysis and design through his clear and precise writing style. Larman teaches newcomers to OOA/D learn how to "think in objects" by presenting three iterations of a single, cohesive case study, incrementally introducing the requirements and OOA/D activities, principles, and patterns that are most critical to success.
Автор: Joshua B. Gurtler; Michael P. Doyle; Jeffrey L. Ko Название: The Microbiological Safety of Low Water Activity Foods and Spices ISBN: 1493952714 ISBN-13(EAN): 9781493952717 Издательство: Springer Рейтинг: Цена: 13974.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание:
A. Introduction and Overview.- 1. The Microbiological Safety of Spices and Low Water Activity Foods: Correcting Historic Misassumptions.-2. Challenges in the Control of Foodborne Pathogens in Low-Water Activity Foods and Spices.- B. Pathogen Persistence and Control in Low aw Foods and Processing Plants.- 3. Adaptation of Pathogenic Microorganisms to Dry Conditions.- 4. Transcriptomic Responses of Salmonella Species to Desiccation and Low-Moisture Environments: Extending Our Knowledge of How Bacteria Cope with Low-Moisture Stress.- 5. Processing Plant Investigations: Practical Approaches to Determining Sources of Persistent Bacterial Strains in the Industrial Food Processing Environment.- 6. Dry Cleaning, Wet Cleaning and Alternatives to Processing Plant Hygiene and Sanitation.- C. Low aw Food Commodities of Interest.- 7. Spices.- 8. Dried Dairy-Based Products.- 9. Low Water Activity Meat Products.- 10. Dried, Ready-to-Eat Cereal Products.- 11. Powdered Infant Formula.- 12. Nuts and Nut Pastes.- 13. Flour and Meal.- 14. Chocolate and Confectionary.- 15. Salty Snack Foods.- 16. Pet Foods.- 17. Dried Teas and Herbs.- D. Product Testing.- 18. Regulatory Testing Guidelines and Recommendations.- 19. Methodological and Sampling Challenges to Testing Spices and Low aw Foods for the Presence of Foodborne Pathogens.- E. Low aw Food Decontamination.- 20. Irradiation, Microwave and Alternative Energy-Based Treatments for Low Water Activity.- 21. Heat and Steam Treatments.- F. Research Needs.- 22. Research Gaps and Needs Pertaining to Microbial Pathogens in Spices and Low aw Foods.
Автор: Kenneth T. Farrell Название: Spices, Condiments and Seasonings ISBN: 1461579007 ISBN-13(EAN): 9781461579007 Издательство: Springer Рейтинг: Цена: 13060.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: Section II defines spice and describes 58 of the more prominent spices and five popular spice blends.
Автор: E. W. Underriner Название: Handbook of Industrial Seasonings ISBN: 1461358949 ISBN-13(EAN): 9781461358947 Издательство: Springer Рейтинг: Цена: 13060.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: This book is targeted at all those involved with seasonings and flavourings in the food industry and has relevant appeal for technical, purchasing, development, production and marketing staff in seasoning and ingredient companies as well as food manufacturers.
The latest research on the health benefits and optimal processing technologies of herbs and spices
This book provides a comprehensive overview of the health benefits, analytical techniques used, and effects of processing upon the physicochemical properties of herbs and spices. Presented in three parts, it opens with a section on the technological and health benefits of herbs and spices. The second part reviews the effect of classical and novel processing techniques on the properties of herbs/spices. The third section examines extraction techniques and analytical methodologies used for herbs and spices.
Filled with contributions from experts in academia and industry, Herbs, Spices and Medicinal Plants: Processing, Health Benefits and Safety offers chapters covering thermal and non-thermal processing of herbs and spices, recent developments in high-quality drying of herbs and spices, conventional and novel techniques for extracting bioactive compounds from herbs and spices, and approaches to analytical techniques. It also examines purification and isolation techniques for enriching bioactive phytochemicals, medicinal properties of herbs and spices, synergy in whole-plant medicine, potential applications of polyphenols from herbs and spices in dairy products, biotic and abiotic safety concerns, and adverse human health effects and regulation of metal contaminants in terrestrial plant-derived food and phytopharmaceuticals.
Covers the emerging health benefits of herbs and spices, including their use as anti-diabetics, anti-inflammatories, and anti-oxidants
Reviews the effect of classical and novel processing techniques on the properties of herbs and spices
Features informed perspectives from noted academics and professionals in the industry
Part of Wiley's new IFST Advances in Food Science series
Herbs, Spices and Medicinal Plants is an important book for companies, research institutions, and universities active in the areas of food processing and the agri-food environment. It will appeal to food scientists and engineers, environmentalists, and food regulatory agencies.
Автор: Peter K. V. Название: Handbook of Herbs and Spices (Revised) ISBN: 0081016174 ISBN-13(EAN): 9780081016176 Издательство: Elsevier Science Рейтинг: Цена: 29476.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: Herbs and spices are among the most versatile ingredients in food processing, and alongside their sustained popularity as flavourants and colourants they are increasingly being used for their natural preservative and potential health-promoting properties. An authoritative new edition in two volumes, Handbook of herbs and spices provides a comprehensive guide to the properties, production and application of a wide variety of commercially-significant herbs and spices.Volume 2 begins with a discussion of such issues as the medicinal uses of herbs and spices and their sustainable production. Herbs and spices as natural antimicrobials in foods and the effect of their natural antioxidants on the shelf life of food are explored, before the book goes on to look in depth at individual herbs and spices, ranging from ajowan to tamarind. Each chapter provides detailed coverage of a single herb or spice, and begins by considering origins, chemical composition and classification. The cultivation, production and processing of the specific herb or spice is then discussed in detail, followed by analysis of the main uses, functional properties and toxicity.With its distinguished editor and international team of expert contributors, the two volumes of the new edition of Handbook of herbs and spices are an essential reference for manufacturers using herbs and spices in their products. They also provide valuable information for nutritionists and academic researchers.
Автор: Peter K. V. Название: Handbook of Herbs and Spices ISBN: 0081016263 ISBN-13(EAN): 9780081016268 Издательство: Elsevier Science Рейтинг: Цена: 30739.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: Dit boek wordt een methodische benadering geboden voor het gestandaardiseerd inrichten en aansturen van modern functioneel beheer. Functioneel beheer kan een mooie brug vormen tussen de business en IT-beheer. Het schijnbaar complexe vakgebied functioneel beheer krijgt nog maar relatief kort de aandacht die het verdient. Met de komst van ITIL is de laatste twee decennia de aandacht vooral gericht geweest op IT-beheer, dat dankzij die aandacht structureel is verbeterd. De tijd is nu rijp om op vergelijkbare wijze structureel te werken aan de verbetering van de brugfunctie die functioneel beheer moet en kan invullen. Om een eind te maken aan de enorme variatie in de praktijk van functioneel beheer is een methodische aanpak noodzakelijk. De FSM-methode (Functional Service Management) is ontwikkeld om invulling te geven aan die behoefte. Door de methodische structuur van FSM wordt een stapsgewijze verbeteraanpak mogelijk. De concrete verbeterdoelen in een FSM-invoering worden steeds bepaald door de lokale organisatie. Dit tekent het methodische karakter van FSM: een brede toepasbaarheid van beschikbare best practices, zoals gedocumenteerd in bijvoorbeeld BiSL, in een gestructureerde aanpak. Dat maakt de FSM-methode praktisch toepasbaar en begrijpelijk. De opzet van de FSM-methode is geheel analoog aan de ISM-methode voor IT-beheer. De methodes worden door tientallen leveranciers van producten en diensten gebruikt bij het ondersteunen van betere dienstverlening in de praktijk van de informatievoorziening. Jan van Bon is een internationaal erkende deskundige auteur, hoofdredacteur en spreker. Zijn brede kennis en analytisch vermogen gebruikt hij, top-down, om kritisch de erkende frameworks en standaarden te beschouwen en daaruit kennis te selecteren en toepasbaar te maken. Wim Hoving heeft ruim 20 jaar ervaring in het invoeren en toepassen van procesmatig werken. Kritisch en autodidactisch heeft hij, bottom-up, constant gewerkt aan het verbeteren van de dienstverlening door praktisch te innoveren en samenhang aan te brengen tussen alle hulpmiddelen.In het boek bieden de auteurs de lezer een degelijke basis voor de aanpak van functioneel beheer. Daarbij kunnen lokaal aanwezige middelen, tools, en werkwijzen in die aanpak een plaats krijgen, zonder dat een ingrijpende reorganisatie noodzakelijk is. Door vanuit een krachtige structuur een praktische toepassing te vinden voor de eigen problematiek, kan een organisatie rendement halen uit de methodische aanpak die met FSM is vastgelegd.
Автор: Denys J. Charles Название: Antioxidant Properties of Spices, Herbs and Other Sources ISBN: 1489994785 ISBN-13(EAN): 9781489994783 Издательство: Springer Рейтинг: Цена: 18167.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: The scientific world and modern society today is experiencing the dawning of an era of herbal medicine. Extensive research has shown that aromatic plants are important anti-inflammatory, antioxidant, anti aging and immune boosting delectable foods, with the magic and miracle to boost our immune system providing us with extended and an improved quality of life. Apart from making bland recipes into welcoming or interesting victories, herbs and spices have stirred the minds of the research community to look deeper into its active components from a functional perspective. It is essential to present the scientific and medicinal aspect of herbs and spices together with the analysis of constituents, its medicinal application, toxicology and its physiological effects. Herbs and spices with high levels of antioxidants are in great demand as they tend to promote health and prevent diseases naturally assuring increased safety and reliability for consumers. Herbs and spices are not only known for taste and flavor, but today research has opened up a new realm in which the antioxidant properties of these aromatic plants provide preservation for foods and health benefits for consumers who look forward to concrete scientific research to guide them further and explore herbal medicine. The aim of this book is to create awareness in society about the reliability of medicinal properties of certain herbs and spices through scientific and scholarly research.
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