Описание: Oxidative Stability and Shelf Life of Foods Containing Oils and Fats focuses on food stability and shelf life, both important factors in the improvement and development of food products. This book, relevant for professionals in the food and pet food industries, presents an evaluation of methods for studies on the oxidative stability and shelf life of bulk oils/fats, fried oils and foods, food emulsions, dried foods, meat and meat products, and seafood in food and pet food.
Автор: Michael H. Tunick; Samuel A. Palumbo; Pina M. Frat Название: New Techniques in the Analysis of Foods ISBN: 0306460351 ISBN-13(EAN): 9780306460357 Издательство: Springer Рейтинг: Цена: 20962.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Название: Analysis of Sensory Properties in Foods ISBN: 3039214330 ISBN-13(EAN): 9783039214334 Издательство: Неизвестно Рейтинг: Цена: 6901.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание:
The sensory properties of foods are the most important reason people eat the foods they eat. What those properties are and how we best measure those properties are critical to understanding food and eating behavior. Appearance, flavor, texture, and even the sounds of food can impart a desire to eat or cause us to dismiss the food as unappetizing, stale, or even inappropriate from a cultural standpoint. This Special Issue focuses on how sensory properties are measured, the specific sensory properties of various foods, and consumer behavior related to which properties might be most important in certain situations and how consumers use sensory attributes to make decisions about what they will eat. This Special Issue contains both research papers and review articles.
Название: Safety Analysis of Foods of Animal Origin ISBN: 1138112216 ISBN-13(EAN): 9781138112216 Издательство: Taylor&Francis Рейтинг: Цена: 11482.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание:
We cannot control how every chef, packer, and food handler might safeguard or compromise the purity of our food, but thanks to the tools developed through physics and nanotech and the scientific rigor of modern chemistry, food industry and government safety regulators should never need to plead ignorance when it comes to safety assurance.
Compiled by two of the most esteemed researchers in the food science industry, Leo M.L. Nollet and Fidel Toldr (most recently 2010 American Meat Science Association Distinguished Research Award recipient), Safety Analysis of Foods of Animal Origin sets such a new and complete standard for testing quality, that to use another resource could be considered irresponsible. Bringing together more than 70 of the most respected investigators from across the world, this invaluable resource --
Covers all relevant biological and environmental contaminants
Details methods to protect foods from bacteria, viruses, or parasites
Considers all sources of contamination along the supply chain including veterinary drugs, irradiation, and genetic modification
Looks at ways to detect especially pernicious threats, including metals, dioxins, allergens, and foreign proteins
Organized for quick reference, the book is divided into three parts: meat, processed meats, and poultry; fish and seafood products; milk and dairy products.
Each of the chapters is dedicated to a specific spoilage, foodborne pathogen, parasite, virus, adulteration, residue, or toxin. Each starts with a discussion of the parameter in question. Sample preparation and cleanup methods are then reviewed in depth, followed by a detailed evaluation of various separation and detection methods. Special attention is given to explain current limits of detection and reliability. Finally, a brief summary covers the presence of these parameters in different end products, regions, and countries.
To keep food safe requires vigilance, not just in the rigor of methods, but also vigilance in terms of keeping informed about current methods.
Only the most recent techniques and related literature are included in this text.
Автор: Michael H. Tunick; Samuel A. Palumbo; Pina M. Frat Название: New Techniques in the Analysis of Foods ISBN: 1441933077 ISBN-13(EAN): 9781441933072 Издательство: Springer Рейтинг: Цена: 20962.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Автор: Russell L. Rouseff; Keith R. Cadwallader Название: Headspace Analysis of Foods and Flavors ISBN: 1461354609 ISBN-13(EAN): 9781461354604 Издательство: Springer Рейтинг: Цена: 16769.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: Headspace gas analysis is an analytical technique that has been successfully applied to food flavors for over 20 years but has experienced a resurgence of interest and innovation in recent years.
ООО "Логосфера " Тел:+7(495) 980-12-10 www.logobook.ru
