State of Bound Water: Measurement and Significance in Food Processing, Mohammad U.H. Joardder; Monjur Mourshed; Mahadi Ha
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: Galanakis, Charis Название: Sustainable Water and Wastewater Processing ISBN: 0128161701 ISBN-13(EAN): 9780128161708 Издательство: Elsevier Science Рейтинг: Цена: 27791.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание:
Sustainable Water and Wastewater Processing covers the 12 most current topics in the field of sustainable water processing. Emphasis is given on water as a resource (quality, supply, distribution, and aquifer recharge), emerging sustainable technologies for potable and wastewater treatment, water reuse and recycling, advanced membrane processes, desalination technologies, integrated and hybrid technologies, process modeling, advanced oxidative and catalytic processes, environmentally, economically and socially sustainable technology for water treatment, industrial water treatment, reuse, and recovery of materials, as well as emerging nanotechnology and biotechnology for water processing.
Responding to the goals of sustainability requires the maximum utilization of all water resources, water processing with restricted energy costs and reduced greenhouse gas production. Following these trends, Sustainable Water and Wastewater Processing covers all the important aspects of sustainable water processing and support, and will be useful to the scientific community, professionals, enterprises and international agencies that deal with water processing, recycling and reutilization.
Covers cutting edge topics of water process engineering, sustainability and energy efficiency
Fills the transfer knowledge gap between academia and industry, by analyzing associated environmental, economic and sustainability challenges of water processing in an integral approach
Includes theoretical and applied research, technological and industrial solutions for the sustainable, economic and large scale water treatment, recycling and reutilization
Analyses potentiality and economic feasibility of already commercialized processes
A handbook for anyone dealing with sustainability issues of water processing
Описание: This book review series presents current trends in modern biotechnology. Special volumes are dedicated to selected topics which focus on new biotechnological products and new processes for their synthesis and purification.In general, special volumes are edited by well-known guest editors.
Название: Handbook of Food Processing ISBN: 1498721753 ISBN-13(EAN): 9781498721752 Издательство: Taylor&Francis Рейтинг: Цена: 29093.00 р. Наличие на складе: Поставка под заказ.
Описание:
Packed with case studies and problem calculations, Handbook of Food Processing: Food Preservation presents the information necessary to design food processing operations and goes on to describe the equipment needed to carry them out in detail. The book covers every step in the sequence of converting raw material to the final product. It also discusses the most common food engineering unit operations and food preservation processes, such as blanching, pasteurization, chilling, and freezing to aseptic packaging, non-thermal food processing, and the use of biosensors.
Highlights Include
Case study on the effect of blanching conditions on sulforaphane content in purple and roman cauliflower (brassica oleracea l. Var. Botrytis)
Principles of thermal processing described along with thermal process calculations
Case study on microwave preservation of fruit-based products: application to kiwifruit puree
Principles and applications of Ohmic heating
Advances in food additives and contaminants
Use of edible films and coatings in fresh fruits and vegetables preservation
The book provides information regarding the common food preservation methods such as blanching, thermal processing of foods, canning, extrusion-cooking, drying or dehydration of foods, chilling, and freezing. It also describes the principles and applications of new thermal and non-thermal food processing technologies, i.e., microwave heating, ohmic heating, high pressure (HP) processing, pulsed electric field (PEF) processing, magnetic fields, ultrasound, use of edible films and coatings, food packaging-aseptic packaging, and modified atmosphere, biosensor and ozone applications. The book helps you keep up with diverse consumer demands and rapidly developing markets.
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.
Описание: This book offers an up-to-date overview of the concepts, modeling, technical and technological details and practical applications of different types of sensors, and discusses the trends of next generation of sensors and systems for environmental and food engineering. This book is aimed at researchers, graduate students, academics and industry professionals working in the field of environmental and food engineering, environmental monitoring, precision agriculture and food quality control.
Автор: Halliday MacFie Название: Measurement of Food Preferences ISBN: 1461359082 ISBN-13(EAN): 9781461359081 Издательство: Springer Рейтинг: Цена: 14365.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: Looking at the many changes that are taking place in the tomato market and industry, this book details how tomato producers are combining origin, tradition, territory, quality, service and supply chain to adapt to the needs of the new consumers. Providing a comprehensive overview, it will appeal to professionals and food product developers.
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