Fundamentos Te Ricos E Pr Ticos Em An Lise De Alimentos
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Fundamentos Te Ricos E Pr Ticos Em An Lise De Alimentos
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Author : Heloisa Máscia Cecchi
language : pt-BR
Publisher: Editora da Unicamp
Release Date : 2003-01-01
Fundamentos Te Ricos E Pr Ticos Em An Lise De Alimentos written by Heloisa Máscia Cecchi and has been published by Editora da Unicamp this book supported file pdf, txt, epub, kindle and other format this book has been release on 2003-01-01 with Technology & Engineering categories.
Esta obra é resultado de 20 anos de docência na área, em cada um dos quais a preparação das aulas era aprimorada, com a elaboração de apostilas para os alunos, as quais se transformaram neste livro-texto. Os capítulos descrevem fundamentos teóricos e experimentos práticos que podem ser utilizados como guia para aulas teóricas e de laboratório da disciplina de análise de alimentos. O livro pode ser utilizado por alunos de graduação e pós-graduação em engenharia de alimentos, farmácia e bioquímica, nutrição, agronomia, química e também nos respectivos cursos técnicos.
Fundamentos Te Ricos E Pr Ticos Em An Lise De Alimentos
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Author : Heliosa Máscia Cecchi
language : pt-BR
Publisher:
Release Date : 1999
Fundamentos Te Ricos E Pr Ticos Em An Lise De Alimentos written by Heliosa Máscia Cecchi and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1999 with categories.
An Lise De Riscos Na Gest O Da Seguran A De Alimentos
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Author : Elke Stedefeldt
language : pt-BR
Publisher: Editora Senac São Paulo
Release Date : 2019-10-28
An Lise De Riscos Na Gest O Da Seguran A De Alimentos written by Elke Stedefeldt and has been published by Editora Senac São Paulo this book supported file pdf, txt, epub, kindle and other format this book has been release on 2019-10-28 with Medical categories.
A Série Universitária foi desenvolvida pelo Senac São Paulo com o intuito de preparar profissionais para o mercado de trabalho. Os títulos abrangem diversas áreas, abordando desde conhecimentos teóricos e práticos adequados às exigências profissionais até a formação ética e sólida. Análise de riscos na gestão da segurança de alimentos traz a análise de risco de doenças transmitidas por alimentos como uma ferramenta para o processo de tomada de decisão do gestor em segurança dos alimentos e aborda sua importância significativa nos diferentes cenários da alimentação. Entre os temas abordados estão: os diferentes olhares para o conceito de risco com destaque ao risco sanitário; os componentes da análise de risco: gestão do risco, avaliação do risco e comunicação do risco; avaliação de risco na perspectiva quantitativa, qualitativa e semiquantitativa; modos de atuação e os mecanismos de controle; educação e coordenação dos órgãos reguladores. Por meio de discussões entre a teoria e a prática, a obra aproxima o leitor da aplicação da análise de risco em sua prática profissional. O objetivo do livro, portanto, é proporcionar uma visão ampliada do tema análise de riscos na gestão da segurança dos alimentos.
Food Analysis
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Author : Y. Pomeranz
language : en
Publisher: Springer Science & Business Media
Release Date : 2013-12-01
Food Analysis written by Y. Pomeranz and has been published by Springer Science & Business Media this book supported file pdf, txt, epub, kindle and other format this book has been release on 2013-12-01 with Technology & Engineering categories.
The first edition of Food Analysis: Theory and Practice was published in 1971 and was revised in 1978. The second edition was published in 1987, and in 1993 we found it necessary to prepare a third edition to reflect and cover the most recent advances in the field of food analysis. A complete revision of a book is an arduous and anguished task. The following are challenges that we wanted to address in this revision: to update the material without eliminating classic and time-preserved and honored methods used by the food analyst; to broaden and deepen the coverage and scope without increasing the size of the book; and to produce a textbook (for senior undergraduate and graduate students) with regard to objectives, scope, and outlay while providing a reference and resource for the worker and researcher in the field of food analysis. To meet those challenges we added much new material and took out practically the same amount of "rel atively outdated" material. Every chapter has been extensively updated and revised; many of the pictures in the previous editions were deleted and, whenever available and appropriate, were replaced by diagrams or flow sheets. In Part I we have expanded the seetions on sampling, preparation of sam pIes, reporting results, and reliability of analyses.
Modern Methods Of Food Analysis
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Author : K.K. Stewart
language : en
Publisher: Springer Science & Business Media
Release Date : 2012-12-06
Modern Methods Of Food Analysis written by K.K. Stewart and has been published by Springer Science & Business Media this book supported file pdf, txt, epub, kindle and other format this book has been release on 2012-12-06 with Technology & Engineering categories.
This Symposium on Modern Methods of Food Analysis was the sev enth in a series of basic symposia, begun in 1976, on topics of major importance to food scientists and food technologists. The Symposium, sponsored jointly by the Institute of Food Technologists and the In ternational Union of Food Science and Technology, was held June 17 and 18, 1983, in New Orleans immediately prior to the 43rd annual 1FT meeting. Like the other six basic symposia, the program brought together outstanding speakers, from biochemistry, chemistry, food science, microbiology and nutrition, who are at the cutting edge of their specialty, and provided a setting where they could interact with each other and with the participants. The Symposium and this book are dedicated to the memory of George F. Stewart (1908-1982) who made so many important contributions to the field of food science, including that of food analysis. Bernard S. Schweigert has documented George F. Stewart's contributions in the Dedication of this book.
Food Hygiene Microbiology And Haccp
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Author : P.R. Hayes
language : en
Publisher: Springer Science & Business Media
Release Date : 2013-11-09
Food Hygiene Microbiology And Haccp written by P.R. Hayes and has been published by Springer Science & Business Media this book supported file pdf, txt, epub, kindle and other format this book has been release on 2013-11-09 with Technology & Engineering categories.
Food microbiology is a fascinating and challenging science. It is also very demanding with a constantly changing sea of guidelines, regulations and equip ment. Public concerns over food safety issues can overemphasize certain risks and detract from the normal hygienic practice of food manufacturers. This new edition aims to update anyone concerned with the hygienic production of food on key issues of HACCP, food microbiology and the methods of microbe detection. I have taken a 'crystal ball' approach to certain topics. The use of rapid techniques such as lux gene technology and polymerase chain reaction (DNA probes) are progressing so rapidly in the research laboratory that when this book is in print the techniques may be more readily available. New methods for investigating viral gastroenteritis due to small round structured viruses (SRSV) have been developed past the 'research' stage and may become more standard in the next few years. Undoubtedly this will alter our understanding of the prevalence of viral food poisoning. I have also included issues such as new variant CJD (associated with BSE infected cattle) which at the time of writing has only caused the deaths of 20 people, but due to the uncertain incubation time could be a far more serious problem. In the UK there has been a much publicised outbreak of Escherichia coli 0157:H7 which has resulted in a government inquiry and the recommenda tion of the generic HACCP approach. Hence this approach to HACCP imple mentation has been included.
Reducing Salt In Foods
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Author : David Kilcast
language : en
Publisher: Elsevier
Release Date : 2007-02-14
Reducing Salt In Foods written by David Kilcast and has been published by Elsevier this book supported file pdf, txt, epub, kindle and other format this book has been release on 2007-02-14 with Technology & Engineering categories.
Concerns have grown that consumption levels of salt are well above those needed for nutritional purposes and that this can lead to adverse effects on health, in particular cardiovascular disease. Consumers are increasingly looking to reduce their salt intake, making salt reduction a priority for food manufacturers. This is not straightforward, though, as salt plays an important role in food preservation, taste and processability. Written by a team of international experts, Reducing salt in foods provides a unique review of current knowledge in this field. This book is divided into three parts and discusses the major issues concerned with salt reduction and how it may be achieved. Part one reviews the key health issues driving efforts to reduce salt, government action regarding salt reduction and the implications of salt labelling. Consumer perception of salt and views on salt reduction and are also discussed. The second part focuses on the technological, microbiological and sensory functions of salt and strategies that can be taken to reduce salt. The final part of the book outlines strategies which have been taken to reduce salt in particular food groups: meat and poultry, seafood, bread, snack foods, dairy products and canned foods. Reducing salt in foods is an essential reference for health professionals, governments and food manufacturers. Discusses methods to reduce salt while maintaining food sensory quality, shelf-life and processability Provides a unique review of current knowledge in this field An essential reference for health professionals, governments and food manufacturers
History And Memory
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Author : Jacques Le Goff
language : en
Publisher: Columbia University Press
Release Date : 1992
History And Memory written by Jacques Le Goff and has been published by Columbia University Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 1992 with History categories.
In this brillant meditation on conceptions of history, Le Goff traces the evolution of the historian's craft. Examining real and imagined oppositions between past and present, ancient and modern, oral and written history, History and Memory reveals the strands of continuity that have characterized historiography from ancient Mesopotamia to modern Europe.
A History Of Biochemistry
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Author : Marcel Florkin
language : en
Publisher: Gulf Professional Publishing
Release Date : 1972
A History Of Biochemistry written by Marcel Florkin and has been published by Gulf Professional Publishing this book supported file pdf, txt, epub, kindle and other format this book has been release on 1972 with Biochemistry categories.
Agroecology
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Author : Miguel A Altieri
language : en
Publisher: CRC Press
Release Date : 2018-02-19
Agroecology written by Miguel A Altieri and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2018-02-19 with Science categories.
This book incorporates new insights and concepts in the hope of helping guide agricultural students, researchers, and practitioners to a deeper understanding of the ecology of agricultural systems that will open the doors to new management options with the objectives of sustainable agriculture.