Автор: Krebs John Название: Food: A Very Short Introduction ISBN: 0199661081 ISBN-13(EAN): 9780199661084 Издательство: Oxford Academ Рейтинг: Цена: 1582.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: Drawing on a mixture of science and history, Professor Lord John Krebs looks at the development of food and the four great transitions that affected the way we eat. From issues such as the obesity crisis and sustainable agriculture to food scares and the role of new technologies, Krebs provides a fascinating exploration of the history of human food.
Автор: John M. Ryan Название: Food Fraud ISBN: 0128033932 ISBN-13(EAN): 9780128033937 Издательство: Elsevier Science Рейтинг: Цена: 4041.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: Food Fraud provides an overview of the current state on the topic to help readers understand which products are being impacted, how pervasive food fraud is, and what laws are in effect across the developed world. As international food trade increases, food processors, distributors, and consumers are purchasing more and more food from foreign countries that, in many cases, have inadequate oversight or control over what is coming into our supermarkets, restaurants, and refrigerators. This book is an essential quick reference that will familiarize readers with the latest issues surrounding the food industry.
Includes new FDA rules based on the Food Safety Modernization Act (FSMA) regarding "intentional adulteration" and "economically motivated adulteration"
Presents a review of the latest food detection testing technologies
Provides examples of import controls over illegal replacements
Автор: K Knoerzer Название: Innovative Food Processing Technologies ISBN: 0081002947 ISBN-13(EAN): 9780081002940 Издательство: Elsevier Science Рейтинг: Цена: 38739.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: . Innovative Food Processing Technologies: Extraction, Separation, Component Modification and Process Intensification focuses on advances in new and novel non-thermal processing technologies which allow food producers to modify and process food with minimal damage to the foodstuffs. The book is highly focused on the application of new and novel technologies, beginning with an introductory chapter, and then detailing technologies which can be used to extract food components. Further sections on the use of technologies to modify the structure of food and the separation of food components are also included, with a final section focusing on process intensification and enhancement.
Автор: Hartings Matthew Название: Chemistry in Your Kitchen ISBN: 1782623132 ISBN-13(EAN): 9781782623137 Издательство: Royal Society of Chemistry Рейтинг: Цена: 4222.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: Introducing basic chemistry through everyday foods and meal preparations, this book is a fascinating read for anyone interested in the science behind cooking.
Название: Food Quality, Safety and Technology ISBN: 3709116392 ISBN-13(EAN): 9783709116395 Издательство: Springer Рейтинг: Цена: 23508.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание:
The present book collects selected contributions from researchers working in the field of food science, and participating at the second spring school for "Food Quality, Safety and Technology," which was held in Botucatu (S o Paulo, Brazil), from September 24th to 27th, 2012, at the Botucatu Campus of the Universidade Estadual Paulista "Julio Mesquita Filho" (UNESP). The goal of the conference was to provide a scientific forum covering large areas of agronomy, nutrition, food science and technology, veterinary and other areas related to food technology development. Teachers, professionals, graduate and post-graduate students in Food Science; Food and Agriculture Engineering; Veterinary, Science and Food Technology and related areas were addressed by providing an exchange of knowledge and technologies. The initiative aimed to establish uniform, globally recognized scientific principles on food safety and quality, which could be consistently applied to industry and production sectors and stakeholders, taking into account that effective food control systems are essential to protecting the health and safety of domestic consumers, to guaranteeing the safety and quality of foods entering international trade, and to ensuring that imported foods conform to national requirements.
Автор: Velisek, Jan Название: The Chemistry of Food ISBN: 1118383818 ISBN-13(EAN): 9781118383810 Издательство: Wiley Рейтинг: Цена: 12030.00 р. Наличие на складе: Поставка под заказ.
Описание: A core subject in food Science, food chemistry is the study of the chemical composition, processes and interactions of all biological and non-biological components of foods. This book is an English language translation of the author`s Czech-language food chemistry textbook.
Автор: Benjamin Caballero Название: Encyclopedia of Food and Health ISBN: 0123849470 ISBN-13(EAN): 9780123849472 Издательство: Elsevier Science Рейтинг: Цена: 321537.00 р. Наличие на складе: Поставка под заказ.
Описание:
"The Encyclopedia of Food and Health "provides users with a solid bridge of current and accurate information spanning food production and processing, from distribution and consumption to health effects. The Encyclopedia comprises five volumes, each containing comprehensive, thorough coverage, and a writing style that is succinct and straightforward. Users will find this to be a meticulously organized resource of the best available summary and conclusions on each topic. Written from a truly international perspective, and covering of all areas of food science and health in over 550 articles, with extensive cross-referencing and further reading at the end of each chapter, this updated encyclopedia is an invaluable resource for both research and educational needs. Identifies the essential nutrients and how to avoid their deficienciesExplores the use of diet to reduce disease risk and optimize healthCompiles methods for detection and quantitation of food constituents, food additives and nutrients, and contaminantsContains coverage of all areas of food science and health in nearly 700 articles, with extensive cross-referencing and further reading at the end of each chapter
Автор: Persis Subramaniam Название: The Stability and Shelf Life of Food ISBN: 0081004354 ISBN-13(EAN): 9780081004357 Издательство: Elsevier Science Рейтинг: Цена: 35034.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание:
The second edition of The Stability and Shelf-life of Food is a fully revised and thoroughly updated edition of this highly-successful book. This new edition covers methods for shelf-life and stability evaluation, reviewing the modelling and testing of the deterioration of products as well as the use of sensory evaluation methods for testing food spoilage.
The first part of the book focuses on deteriorative processes and factors influencing shelf-life, covering aspects such as chemical deterioration, physical instability and microbiological spoilage. The effects of process and packaging on the stability and shelf-life of products are also covered in this part. Part Two reviews the methods for shelf life and stability evaluation. These include sensory evaluation methods and instrumental methods to determine food quality deterioration. The final section of the book covers stability of important ingredient categories, from oils and fats, to beverages such as beer, wine, coffee and fruit juices, in addition to bakery products and meats.
With updated chapters reflecting advances made in the field and with the addition of new chapters covering the stability and shelf-life a variety of products, this new edition will provide the latest research for both academics working in the field of food quality as well as providing essential information for food scientists working in industry.
Автор: Russell, Ph.D. Название: Controlling Salmonella in Poultry Production and Processing ISBN: 1439821100 ISBN-13(EAN): 9781439821107 Издательство: Taylor&Francis Рейтинг: Цена: 31390.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание:
Salmonella is a major pathogen that can result in deadly foodborne illness. The Centers for Disease Control and Prevention (CDC) estimates that there are 1.4 million cases of Salmonella poisoning each year in the United States from a variety of causes, with undercooked poultry and eggs being the prime culprits. Therefore, intervention strategies are vital to reducing its occurrence. Controlling Salmonella in Poultry Production and Processing provides a complete analysisof the challenges faced in controlling Salmonella in this industry and keeping the public safe from this threat.
Author Scott M. Russell, Ph.D., works closely with the poultry industry throughout the United States and Canada and with companies in Central and South America, Europe, and China. In this volume, he explores:
The origin of Salmonella in poultry
Intervention strategies for controlling Salmonella during breeding, hatching, grow-out, transportation, and processing
How to design a processing plant to eliminate Salmonella
How to verify intervention strategies to ensure they are working
Increasing yield during processing while controlling Salmonella
New regulations being proposed by USDA-FSIS and their impact on poultry companies regarding competition and international exportation of products
The differences between the EU and the U.S. with regard to Salmonella control
Providing readers with numerous examples of real-world experiences, Dr. Russell offers knowledge gleaned from traveling to poultry plants throughout the world over an 18-year period, assisting processors with identifying the sources of Salmonella in their operations, and developing successful intervention strategies.
Автор: Coultate Tom Название: Food: The Chemistry of Its Components ISBN: 1849738807 ISBN-13(EAN): 9781849738804 Издательство: Marston Book Services Рейтинг: Цена: 6334.00 р. Наличие на складе: Поставка под заказ.
Описание: This new edition of the classic text has been extensively rewritten to bring it right up to date and enzymes has been introduced as a new topic. Its accessible style makes it invaluable to students and teachers of food science and nutrition.
Автор: Da-Wen Sun Название: Modern Techniques for Food Authentication, ISBN: 0123740851 ISBN-13(EAN): 9780123740854 Издательство: Elsevier Science Рейтинг: Цена: 24423.00 р. Наличие на складе: Поставка под заказ.
Описание: Including coverage of various spectroscopic technologies, methods based on isotopic analysis and chromatography, DNA, enzymatic analysis, electrophoresis and thermal methods, this book provides a resource on the developments in food authentication. It offers a comprehensive overview of authentication techniques and technology.
Автор: Myer Kutz Название: Handbook of Farm, Dairy and Food Machinery Engineering, ISBN: 012385881X ISBN-13(EAN): 9780123858818 Издательство: Elsevier Science Рейтинг: Цена: 26757.00 р. Наличие на складе: Поставка под заказ.
Описание: Handbook of Farm, Dairy and Food Machinery Engineering is the essential reference for engineers who need to understand those aspects of the food industry from farm machinery to food storage facilities to the machinery that processes and packages our foods. The process of getting food from "farm to fork," as the saying goes, involves more than planting, harvesting, shipping, processing, packaging and distributing—though those are all key components. Effective and efficient food delivery systems are built around processes that maximize the effort while minimizing cost, time, and resource depletion. This comprehensive reference is for engineers who design and build machinery and processing equipment, shipping containers, and packaging and storage equipment. It includes cutting-edge coverage of microwave vacuum application in grain processing, cacao processing, fruit and vegetable processing, ohmic heating of meat, facility design, closures for glass containers, double seaming, and much more.
ООО "Логосфера " Тел:+7(495) 980-12-10 www.logobook.ru
