Health and Safety Aspects of Food Processing Technologies, Abdul Malik; Zerrin Erginkaya; H?seyin Erten
Автор: Shaw Название: Food Safety - The Science of Keeping Food Safe 2e ISBN: 1119133661 ISBN-13(EAN): 9781119133667 Издательство: Wiley Рейтинг: Цена: 8862.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание:
Food safety is a multi-faceted subject, using microbiology, chemistry, standards and regulations, and risk management to address issues involving bacterial pathogens, chemical contaminants, natural toxicants, additive safety, allergens, and more.
This revised edition has been updated with the latest information on food safety. It addresses all the topics pertinent to a full understanding of keeping the food we eat safe. Each chapter of Food Safety: The Science of Keeping Food Safe, Second Edition proceeds from introductory concepts and builds towards a sophisticated treatment of the topic, allowing the reader to take what knowledge is required for understanding food safety at a wide range of levels. Illustrated with photographs and examples throughout, this new edition also boasts 4 new chapters covering radioactivity in food; food terrorism; food authenticity; and food supplements.
- This second edition has been revised and updated throughout to include the latest topics in this fast-moving field - Includes 4 brand new chapters on radioactivity in food, food terrorism, food authenticity, and food supplements - The most readable and user-friendly food safety book for students, scientists, regulators, and general readers
Food Safety is the ideal starting point for students and non-specialists seeking to learn about food safety issues, and an enjoyable and stylish read for those who already have an academic or professional background in the area.
Автор: Knipe Название: Thermal Processing of Ready-to-Eat Meat Products ISBN: 0813801486 ISBN-13(EAN): 9780813801483 Издательство: Wiley Рейтинг: Цена: 33098.00 р. Наличие на складе: Поставка под заказ.
Описание: Critical technical information on thermal processing of RTE meat products Editors and authors are renowned meat industry experts Covers key regulatory aspects of RTE meat production.
Автор: Green Dorothy Название: Food Processing Technologies: Quality and Safety ISBN: 1682865746 ISBN-13(EAN): 9781682865743 Издательство: Неизвестно Цена: 24299.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
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.
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.
Описание: Novel food processing technologies have significant potential to improve product quality and process efficiency. Commercialisation of new products and processes brings exciting opportunities and interesting challenges. Case studies in novel food processing technologies provides insightful, first-hand experiences of many pioneering experts involved in the development and commercialisation of foods produced by novel processing technologies.Part one presents case studies of commercial products preserved with the leading nonthermal technologies of high pressure processing and pulsed electric field processing. Part two broadens the case histories to include alternative novel techniques, such as dense phase carbon dioxide, ozone, ultrasonics, cool plasma, and infrared technologies, which are applied in food preservation sectors ranging from fresh produce, to juices, to disinfestation. Part three covers novel food preservation techniques using natural antimicrobials, novel food packaging technologies, and oxygen depleted storage techniques. Part four contains case studies of innovations in retort technology, microwave heating, and predictive modelling that compare thermal versus non-thermal processes, and evaluate an accelerated 3-year challenge test.With its team of distinguished editors and international contributors, Case studies in novel food processing technologies is an essential reference for professionals in industry, academia, and government involved in all aspects of research, development and commercialisation of novel food processing technologies.
Автор: Oscar Leandro da Silva Ramos, Ricardo Nuno Correia Pereira, Miguel Angelo Parente Ribeiro Cerqueria, Jose Antonio Couto Teixeira, Antonio Augusto Vice Название: Advances in Processing Technologies for Bio-based Nanosystems in Food ISBN: 1138037303 ISBN-13(EAN): 9781138037304 Издательство: Taylor&Francis Рейтинг: Цена: 29093.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: This book provides an overview of the most recent advances made on the field of nanoscience and nanotechnology that significantly influenced the food industry. It provides a multidisciplinary review of the complex mechanisms involved in the research, development, production and legislation of food containing nanostructures systems.
Название: Innovative technologies in seafood processing ISBN: 0815366442 ISBN-13(EAN): 9780815366447 Издательство: Taylor&Francis Рейтинг: Цена: 26796.00 р. Наличие на складе: Поставка под заказ.
Описание: This book provides comprehensive updates on several novel process technologies used by the seafood industry and highlights their effects on product quality and safety of the treated seafood. In addition, two chapters focus on the development of safe, effective natural antimicrobials and additives used to replace synthetic alternatives.
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