Chilled Foods

Chilled Foods
Author: Michael Stringer
Publsiher: Woodhead Publishing
Total Pages: 486
Release: 2000
ISBN: 9781855734999
Category: Cold storage
Language: EN, FR, DE, ES & NL

Chilled Foods Book Excerpt:

Examines aspects of the chilled food industry including the market, applicable legislation, variety selection, refrigeration, temperature control, quality and safety, microbiology, and shelf-life.

Chilled Foods

Chilled Foods
Author: M. Brown
Publsiher: Elsevier
Total Pages: 688
Release: 2008-09-24
ISBN: 1845694880
Category: Technology & Engineering
Language: EN, FR, DE, ES & NL

Chilled Foods Book Excerpt:

The key requirements for chilled food products are good quality and microbiological safety at the point of consumption. The first edition of Chilled foods quickly established itself as the standard work on these issues. This major new edition strengthens that reputation, with extensively revised and expanded coverage (including more than ten new chapters) and significant participation from those in the chilled food industry to increase the publication’s relevance to practitioners. The introduction discusses key trends and influences in the chilled foods market. Part one explores the critical importance of raw material selection and packaging materials in final product quality, with expanded coverage of particular ingredients such as fish, cheese and poultry and a new contribution on chilled food packaging materials and technologies. Part two focuses on technologies and processes in the supply chain, with entirely new chapters on refrigeration, storage and transport and non-microbial hazards such as allergens, among others. Alongside are updated chapters on the important topics of hygienic design, cleaning and disinfection and temperature monitoring and measurement. Part three covers microbiological hazards, with new chapters on predictive microbiology and conventional and rapid analytical microbiology. The final part contains three new chapters devoted to essential issues in safety and quality management, such as shelf-life, quality and consumer acceptability. A wholly updated chapter on legislation and criteria completes the volume. Extensively revised and expanded, the third edition of Chilled foods is an essential reference for professionals involved in the manufacture of chilled food products. Reviews key trends and influences in the chilled food market Explores the importance of raw material selection and packaging materials in final product quality Discusses technologies and processes in the supply chain, focusing on refrigeration, storage and transport

Principles of Food Processing

Principles of Food Processing
Author: Richard W Hartel,Dennis R. Heldman
Publsiher: Springer Science & Business Media
Total Pages: 288
Release: 2012-12-06
ISBN: 1461560934
Category: Technology & Engineering
Language: EN, FR, DE, ES & NL

Principles of Food Processing Book Excerpt:

The approach to teaching the concepts of food processing to the undergrad uate food science major has evolved over the past 40 years. In most under graduate food science curricula, food processing has been taught on a commodity basis. In many programs, several courses dealt with processing with emphasis on a different commodity, such as fruits and vegetables, dairy products, meat products, and eggs. In most situations, the emphasis was on the unique characteristics of the commodity and very little empha sis on the common elements associated with processing of the different commodities. Quite often the undergraduate student was allowed to select one or two courses from those offered in order to satisfy the minimum standards suggested by the Institute of Food Technologists. The current 1FT minimum standards suggest that the undergradu ate food science major be required to complete at least one food processing course. The description of this course is as follows: One course with lecture and laboratory which covers general characteristics of raw food materials, principles offood preserva tion, processing factors that influence quality, packaging, water and waste management, and sanitation. Prerequisites: general chemistry, physics, and general microbiology.

Handbook of Food Preservation

Handbook of Food Preservation
Author: M. Shafiur Rahman
Publsiher: CRC Press
Total Pages: 1088
Release: 2007-07-16
ISBN: 1420017373
Category: Technology & Engineering
Language: EN, FR, DE, ES & NL

Handbook of Food Preservation Book Excerpt:

The processing of food is no longer simple or straightforward, but is now a highly inter-disciplinary science. A number of new techniques have developed to extend shelf-life, minimize risk, protect the environment, and improve functional, sensory, and nutritional properties. The ever-increasing number of food products and preservation techniques cr

Shelf Life Evaluation of Foods

Shelf Life Evaluation of Foods
Author: Dominic Man,C.M.D. Man,Adrian A. Jones
Publsiher: Springer Science & Business Media
Total Pages: 272
Release: 2000-07-31
ISBN: 9780834217829
Category: Technology & Engineering
Language: EN, FR, DE, ES & NL

Shelf Life Evaluation of Foods Book Excerpt:

The best-selling first edition of this contributed book established itself as a highly practical and authoritative source of information on shelf-life evaluation. Every food manufacturer is concerned about shelf life, as are the major retailers and ingredient suppliers. Increasing consumer interest in food safety, quality and date marking, competitive pressures from retailers and extensive legislative changes have combined to give this subject new significance. A proper evaluation of shelf life must be grounded on sound scientific prinicles, supported by up-to-date techniques. This book begins with six chapters reviewing the principles of shelf-life evaluation, followed by ten chapters on a number of selected food products such as chilled yogurt and other dairy desserts, seafood, and meat. The latest edition has been expanded to include new chapters on HACCP, preservation technology and shelf life, and minimally processed, ready-to-eat ambient-stable meat products. Sufficient information on the principles and practice of shelf life evaluation has been included for the beginner as well as for those who are more experienced in this area.

Cook Chill Catering Technology and Management

Cook Chill Catering  Technology and Management
Author: N. Light,A. Walker
Publsiher: Springer Science & Business Media
Total Pages: 363
Release: 1990-06-30
ISBN: 9781851664375
Category: Science
Language: EN, FR, DE, ES & NL

Cook Chill Catering Technology and Management Book Excerpt:

Microorganisms in Foods 6

Microorganisms in Foods 6
Author: International Commission on Microbiological Specifications for Foods (ICMSF)
Publsiher: Springer Science & Business Media
Total Pages: 764
Release: 2006-06-18
ISBN: 0387288015
Category: Technology & Engineering
Language: EN, FR, DE, ES & NL

Microorganisms in Foods 6 Book Excerpt:

Intended for those interested in applied aspects of food microbiology, for 17 commodity areas, this book describes the initial microbial flora and the prevalence of pathogens, the microbiological consequences of processing, spoilage patterns, episodes implicating those commodities with foodborne illness, and measures to control pathogens.

Encyclopedia of Food and Health

Encyclopedia of Food and Health
Author: Anonim
Publsiher: Academic Press
Total Pages: 4006
Release: 2015-08-26
ISBN: 0123849535
Category: Technology & Engineering
Language: EN, FR, DE, ES & NL

Encyclopedia of Food and Health Book Excerpt:

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 deficiencies Explores the use of diet to reduce disease risk and optimize health Compiles methods for detection and quantitation of food constituents, food additives and nutrients, and contaminants Contains 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

Food Processing Technology

Food Processing Technology
Author: P J Fellows
Publsiher: Woodhead Publishing
Total Pages: 1152
Release: 2016-10-04
ISBN: 0081005237
Category: Technology & Engineering
Language: EN, FR, DE, ES & NL

Food Processing Technology Book Excerpt:

Food Processing Technology: Principles and Practice, Fourth Edition, has been updated and extended to include the many developments that have taken place since the third edition was published. The new edition includes an overview of the component subjects in food science and technology, processing stages, important aspects of food industry management not otherwise considered (e.g. financial management, marketing, food laws and food industry regulation), value chains, the global food industry, and over-arching considerations (e.g. environmental issues and sustainability). In addition, there are new chapters on industrial cooking, heat removal, storage, and distribution, along with updates on all the remaining chapters. This updated edition consolidates the position of this foundational book as the best single-volume introduction to food manufacturing technologies available, remaining as the most adopted standard text for many food science and technology courses. Updated edition completely revised with new developments on all the processing stages and aspects of food industry management not otherwise considered (e.g. financial management, marketing, food laws, and food industry regulation), and more Introduces a range of processing techniques that are used in food manufacturing Explains the key principles of each process, including the equipment used and the effects of processing on micro-organisms that contaminate foods Describes post-processing operations, including packaging and distribution logistics Includes extra textbook elements, such as videos and calculations slides, in addition to summaries of key points in each chapter

Handbook of Food Products Manufacturing 2 Volume Set

Handbook of Food Products Manufacturing  2 Volume Set
Author: Nirmal Sinha
Publsiher: John Wiley and Sons
Total Pages: 2308
Release: 2007-04-27
ISBN: 0470049642
Category: Technology & Engineering
Language: EN, FR, DE, ES & NL

Handbook of Food Products Manufacturing 2 Volume Set Book Excerpt:

The Handbook of Food Products Manufacturing is a definitive master reference, providing an overview of food manufacturing in general, and then covering the processing and manufacturing of more than 100 of the most common food products. With editors and contributors from 24 countries in North America, Europe, and Asia, this guide provides international expertise and a truly global perspective on food manufacturing.

Guidelines for the Handling of Chilled Foods

Guidelines for the Handling of Chilled Foods
Author: Anonim
Publsiher: Unknown
Total Pages: 62
Release: 1990
ISBN: 1928374650XXX
Category: Cold storage
Language: EN, FR, DE, ES & NL

Guidelines for the Handling of Chilled Foods Book Excerpt:

European Business and Marketing

European Business and Marketing
Author: Phil Harris,Frank McDonald
Publsiher: SAGE
Total Pages: 302
Release: 2004-05-25
ISBN: 9780761966050
Category: Business & Economics
Language: EN, FR, DE, ES & NL

European Business and Marketing Book Excerpt:

The second edition of European Business and Marketing will be published in 2000 in time for the millennium and has been fully revised to incorporate much modern thinking in Europe. It includes material on the Euro and the enlargement of the European Union and the development of global companies with a European base. The text has been researched and written especially for students on undergraduate and post graduate courses, who need to understand modern European marketing, the European Union and the distinct features that are emerging in the World's largest market place. The second edition of the successful European Business and Marketing text has been fully revised and includes new chapters on marketing strategy in Euro

Principles and Practices for the Safe Processing of Foods

Principles and Practices for the Safe Processing of Foods
Author: H J Heinz
Publsiher: Elsevier
Total Pages: 572
Release: 2013-10-22
ISBN: 1483165345
Category: Technology & Engineering
Language: EN, FR, DE, ES & NL

Principles and Practices for the Safe Processing of Foods Book Excerpt:

Principles and Practices for the Safe Processing of Foods presents information on the design, construction, and sanitary maintenance of food processing plants. This book also provides guidelines for establishing and implementing the Hazard Analysis Critical Control Points (HACCP) System and for training personnel in hygienic practices. This text is divided into 13 chapters and begins with the assessment of corporate policies concerning the controlled production of clean, wholesome foods in a sanitary manner. The next chapters deal with some of the requirements for safe food processing, including the establishment and implementation of HACCP rules, building status, sanitation, and personnel. A chapter briefly covers the structure of some microorganisms that affect safe food, such as viruses, bacteria, and fungi. This topic is followed by discussions of the biological factors underlying food safety, preservation, and stability; the principles and application of microbiological control methods; pathogenicity and pathogen profiles; and enzymes and their importance in food spoilage. The last chapters examine the aspects of microbiological safety in food preservation technologies and the criteria for ingredients and finished products. This book will prove useful to food manufacturers, policy makers, and public health workers.

Food Technology

Food Technology
Author: Jill Robinson
Publsiher: Nelson Thornes
Total Pages: 168
Release: 2001
ISBN: 9780748760848
Category: Technology & Engineering
Language: EN, FR, DE, ES & NL

Food Technology Book Excerpt:

This text has been revised to cover 2001 GCSE specifications for the National Curriculum. It has increased emphasis on CAD-CAM, ICT, industrial practice and environmental issues.

Food Preparation and Cooking

Food Preparation and Cooking
Author: Ann Bulleid
Publsiher: Nelson Thornes
Total Pages: 113
Release: 1996
ISBN: 9780748725670
Category: Cooking
Language: EN, FR, DE, ES & NL

Food Preparation and Cooking Book Excerpt:

This book provides students with the best teaching programme for NVQ Catering and Hospitality - food preparation and cooking. Building on the proven success of the previous edition, it details the core units involved

Encyclopedia of Agricultural Food and Biological Engineering

Encyclopedia of Agricultural  Food  and Biological Engineering
Author: Dennis R. Heldman,Carmen I. Moraru
Publsiher: CRC Press
Total Pages: 2120
Release: 2010-10-21
ISBN: 1498711073
Category: Science
Language: EN, FR, DE, ES & NL

Encyclopedia of Agricultural Food and Biological Engineering Book Excerpt:

The Definitive Reference for Food Scientists & EngineersThe Second Edition of the Encyclopedia of Agricultural, Food, and Biological Engineering focuses on the processes used to produce raw agricultural materials and convert the raw materials into consumer products for distribution. It provides an improved understanding of the processes used in

Predictive Modeling and Risk Assessment

Predictive Modeling and Risk Assessment
Author: Rui Costa
Publsiher: Springer Science & Business Media
Total Pages: 252
Release: 2008-12-02
ISBN: 0387687769
Category: Technology & Engineering
Language: EN, FR, DE, ES & NL

Predictive Modeling and Risk Assessment Book Excerpt:

The single most important task of food scientists and the food industry as a whole is to ensure the safety of foods supplied to consumers. Recent trends in global food production, distribution and preparation call for increased emphasis on hygienic practices at all levels and for increased research in food safety in order to ensure a safer global food supply. The ISEKI-Food book series is a collection of books where various aspects of food safety and environmental issues are introduced and reviewed by scientists specializing in the field. In all of the books a special emp- sis was placed on including case studies applicable to each specific topic. The books are intended for graduate students and senior level undergraduate students as well as professionals and researchers interested in food safety and environmental issues applicable to food safety. The idea and planning of the books originates from two working groups in the European thematic network “ISEKI-Food” an acronym for “Integrating Safety and Environmental Knowledge In to Food Studies”. Participants in the ISEKI-Food network come from 29 countries in Europe and most of the institutes and univer- ties involved with Food Science education at the university level are represented. Some international companies and non teaching institutions have also participated in the program. The ISEKI-Food network is coordinated by Professor Cristina Silva at The Catholic University of Portugal, College of Biotechnology (Escola) in Porto. The program has a web site at: http://www. esb. ucp. pt/iseki/.

Handbook of Food Science Technology and Engineering 4 Volume Set

Handbook of Food Science  Technology  and Engineering   4 Volume Set
Author: Y. H. Hui,Frank Sherkat
Publsiher: CRC Press
Total Pages: 3632
Release: 2005-12-19
ISBN: 146650787X
Category: Technology & Engineering
Language: EN, FR, DE, ES & NL

Handbook of Food Science Technology and Engineering 4 Volume Set Book Excerpt:

Advances in food science, technology, and engineering are occurring at such a rapid rate that obtaining current, detailed information is challenging at best. While almost everyone engaged in these disciplines has accumulated a vast variety of data over time, an organized, comprehensive resource containing this data would be invaluable to have. The

Vegetable Processing

Vegetable Processing
Author: David Arthey,Colin Dennis
Publsiher: John Wiley & Sons
Total Pages: 296
Release: 1991-01-15
ISBN: 9780471198598
Category: Science
Language: EN, FR, DE, ES & NL

Vegetable Processing Book Excerpt:

This comprehensive book addresses the import and fast-moving issues of processing technologies as they apply to vegetable processing today. It is an up-to-date account of just how much the different techniques have developed over recent years to bring vegetables to the consumer not only in different forms and styles but also with a high degree of safety and nutritional quality. Vegetable Processing is written and edited by experts with wide research and industrial experience in the field. This unique review of the different aspects of vegetable processing updates existing technologies and deals in detail with more recent developments, such as aseptic packaging, the technology of chilling and the increasingly important areas of plant, equipment and cleaning.

Fruit and Vegetable Processing

Fruit and Vegetable Processing
Author: Wim Jongen
Publsiher: Elsevier
Total Pages: 408
Release: 2002-08-13
ISBN: 1855736640
Category: Technology & Engineering
Language: EN, FR, DE, ES & NL

Fruit and Vegetable Processing Book Excerpt:

Fruit and vegetables are both major food products in their own right and key ingredients in many processed foods. There has been growing research on their importance to health and techniques to preserve the nutritional and sensory qualities desired by consumers. This major collection summarises some of the key themes in this recent research. Part one looks at fruit, vegetables and health. There are chapters on the health benefits of increased fruit and vegetable consumption, antioxidants and improving the nutritional quality of processed fruits. Part two considers ways of managing safety and quality through the supply chain. A number of chapters discuss the production of fresh fruit and vegetables, looking at modelling, the use of HACCP systems and ways of maintaining postharvest quality. There are also two chapters on instrumentation for measuring quality. Two final chapters look at maintaining the safety and quality of processed fruit and vegetables. Part three reviews technologies to improve fruit and vegetable products. Two chapters consider how to extend the shelf-life of fruits and vegetables during cultivation. The following three chapters then consider how postharvest handling can improve quality, covering minimal processing, new modified atmosphere packaging techniques and the use of edible coatings. Two final chapters discuss two major recent technologies in processing fruit and vegetables: high pressure processing and the use of vacuum technology. With its distinguished editor and international team of contributors, Fruit and vegetable processing provides an authoritative review of key research on measuring and improving the quality of both fresh and processed fruits and vegetables. Reviews recent research on improving the sensory, nutritional and functional qualities of fruit and vegetables, whether as fresh or processed products Examines the importance of fruits and vegetables in processed foods and outlines techniques to preserve the nutritional and sensory qualities desired by consumers Discusses two major technologies in processing fruits and vegetables: high pressure processing and the use of vacuum technology