Principles And Practices For The Safe Processing Of Foods
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Principles And Practices For The Safe Processing Of Foods
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Author :
language : en
Publisher:
Release Date : 2008
Principles And Practices For The Safe Processing Of Foods written by and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2008 with categories.
Principles And Practices For The Safe Processing Of Foods
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Author : D A Shapton
language : en
Publisher: Woodhead Publishing
Release Date : 1993-01-15
Principles And Practices For The Safe Processing Of Foods written by D A Shapton and has been published by Woodhead Publishing this book supported file pdf, txt, epub, kindle and other format this book has been release on 1993-01-15 with Technology & Engineering categories.
The safe processing of foods is of paramount importance to all those involved in the food industries and, with increasing consumer awareness, manufacturers must ensure that their processes are seen to conform to the very highest standards. This volume takes a unique approach to this situation, combining analysis of management and technical issues with the presentation of microbiological data. Its format and construction are designed for easy and frequent use and its layout is user-friendly for the food processor. Using Total Quality Management (TQM) and Longitudinally Integrated Safety Assurance (LISA) approaches, it describes a wide range of strategies, principles and practices that may be used, including the establishment and use of Hazard Analysis Critical Control Point (HACCP) techniques, pathogen profiles and discussion of microbiological criteria together with data tables. Written by professionals in the food processing industries, Principles and practices for the safe processing of foods is an invaluable reference work and will be of interest to managers, technologists, microbiologists and students.
Principles And Practices For The Safe Processing Of Foods
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Author : H J Heinz
language : en
Publisher: Elsevier
Release Date : 2013-10-22
Principles And Practices For The Safe Processing Of Foods written by H J Heinz and has been published by Elsevier this book supported file pdf, txt, epub, kindle and other format this book has been release on 2013-10-22 with Technology & Engineering categories.
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.
Principles And Practices For The Safe Processing Of Foods
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Author : David Arewin Shapton
language : en
Publisher:
Release Date : 1993
Principles And Practices For The Safe Processing Of Foods written by David Arewin Shapton and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1993 with Food industry and trade categories.
Hygiene In Food Processing
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Author : H.L.M. Lelieveld
language : en
Publisher: Elsevier
Release Date : 2003-07-25
Hygiene In Food Processing written by H.L.M. Lelieveld and has been published by Elsevier this book supported file pdf, txt, epub, kindle and other format this book has been release on 2003-07-25 with Technology & Engineering categories.
A high standard of hygiene is a prerequisite for safe food production, and the foundation on which HACCP and other safety management systems depend. Edited and written by some of the world's leading experts in the field, and drawing on the work of the prestigious European Hygienic Engineering and Design Group (EHEDG), Hygiene in food processing provides an authoritative and comprehensive review of good hygiene practice for the food industry.Part one looks at the regulatory context, with chapters on the international context, regulation in the EU and the USA. Part two looks at the key issue of hygienic design. After an introductory chapter on sources of contamination, there are chapters on plant design and control of airborne contamination. These are followed by a sequence of chapters on hygienic equipment design, including construction materials, piping systems, designing for cleaning in place and methods for verifying and certifying hygienic design. Part three then reviews good hygiene practices, including cleaning and disinfection, personal hygiene and the management of foreign bodies and insect pests.Drawing on a wealth of international experience and expertise, Hygiene in food processing is a standard work for the food industry in ensuring safe food production. - An authoritative and comprehensive review of good hygiene practice for the food industry - Draws on the work of the prestigious European Hygienic Engineering and Design Group (EHEDG) - Written and edited by world renowned experts in the field
Principles And Practices For The Safe Processing Of Food
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Author : David A. Shapton
language : en
Publisher:
Release Date : 1991
Principles And Practices For The Safe Processing Of Food written by David A. Shapton and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1991 with categories.
Food Technology
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Author : Murlidhar Meghwal
language : en
Publisher: CRC Press
Release Date : 2017-08-22
Food Technology written by Murlidhar Meghwal and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2017-08-22 with Science categories.
In this era of climate change and food/water/natural resource crises, it is important that current advancements in technology are made taking into consideration the impact on humanity and the environment. This new volume, Food Technology: Applied Research and Production Techniques, in the Innovations in Agricultural and Biological Engineering book series, looks at recent developments and innovations in food technology and sustainable technologies. Advanced topics in the volume include food processing, preservation, nutritional analysis, quality control and maintenance as well as good manufacturing practices in the food industries. The chapters are highly focused reports to help direct the development of current food- and agriculture-based knowledge into promising technologies. Features: provides information on relevant technology makes suggestions for equipment and devices looks at standardization in food technology explores new and innovative packaging technology studies antimicrobial activities in food considers active constituents of foods and provides information about isolation, validation and characterization of major bioactive constituents discusses the effect of laws and regulatory guidelines on infrastructure to transform technology into highly value-added products Food Technology: Applied Research and Production Techniques will be a very useful reference book for food technologists, practicing food engineers, researchers, professors, students of these fields and professionals working in food technology, food science, food processing, and nutrition.
Handbook Of Food Preservation
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Author : Mohammad Shafiur Rahman
language : en
Publisher: CRC Press
Release Date : 2020-06-10
Handbook Of Food Preservation written by Mohammad Shafiur Rahman and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2020-06-10 with Technology & Engineering categories.
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. Since 1999 when the first edition of this book was published, it has facilitated readers’ understanding of the methods, technology, and science involved in the manipulation of conventional and newer sophisticated food preservation methods. The Third Edition of the Handbook of Food Preservation provides a basic background in postharvest technology for foods of plant and animal origin, presenting preservation technology of minimally processed foods and hurdle technology or combined methods of preservation. Each chapter compiles the mode of food preservation, basic terminologies, and sequential steps of treatments, including types of equipment required. In addition, chapters present how preservation method affects the products, reaction kinetics and selected prediction models related to food stability, what conditions need be applied for best quality and safety, and applications of these preservation methods in different food products. This book emphasizes practical, cost-effective, and safe strategies for implementing preservation techniques for wide varieties of food products. Features: Includes extensive overview on the postharvest handling and treatments for foods of plants and animal origin Describes comprehensive preservation methods using chemicals and microbes, such as fermentation, antimicrobials, antioxidants, pH-lowering, and nitrite Explains comprehensive preservation by controlling of water, structure and atmosphere, such as water activity, glass transition, state diagram, drying, smoking, edible coating, encapsulation and controlled release Describes preservation methods using conventional heat and other forms of energy, such as microwave, ultrasound, ohmic heating, light, irradiation, pulsed electric field, high pressure, and magnetic field Revised, updated, and expanded with 18 new chapters, the Handbook of Food Preservation, Third Edition, remains the definitive resource on food preservation and is useful for practicing industrial and academic food scientists, technologists, and engineers.
Handbook Of Food Toxicology
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Author : S.S. Deshpande
language : en
Publisher: CRC Press
Release Date : 2002-08-29
Handbook Of Food Toxicology written by S.S. Deshpande and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2002-08-29 with Technology & Engineering categories.
From health and economic consequences to exposure assessment and detoxification, this reference comprehensively covers the formation, characteristics, and control of various toxins that occur in the production, storage, handling, and preparation of food. The author discusses toxin sources, mechanisms, routes of exposure and absorption, and their chemical and biochemical components to prevent contamination of food products and reduce epidemics of foodborne disease. The book contains more than 3000 references to facilitate further research, as well as recent guidelines from the FDA and World Health Organization regarding food hygiene and safety.
Open Innovation In The Food And Beverage Industry
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Author : Marian Garcia Martinez
language : en
Publisher: Elsevier
Release Date : 2013-01-22
Open Innovation In The Food And Beverage Industry written by Marian Garcia Martinez and has been published by Elsevier this book supported file pdf, txt, epub, kindle and other format this book has been release on 2013-01-22 with Technology & Engineering categories.
Food and beverage companies are increasingly choosing to enhance internal idea development by pursuing an 'open innovation' approach, allowing the additional exploitation of external ideas and paths to market. Drawing on a range of important case studies, Open innovation in the food and beverage industry investigates the challenges and opportunities afforded by the incorporation of open innovation into the food industry.Part one provides a comprehensive overview of the changing nature of innovation in the food and drink industry, acknowledging trends and considering the implications and impact of open innovation. Part two then reviews the role of partners and networks in open innovation, with collaboration, co-creation of value with consumers, the effectiveness of cluster organizations and the importance of network knowledge all discussed, before part three goes on to explore the establishment and varied management aspects of open innovation partnerships and networks. Finally, open-innovation tools, processes and managerial frameworks are the focus of part four, with discussion of the development, application and psychology of a range of initiatives.With its distinguished editor and international team of expert contributors, Open innovation in the food and beverage industry is a unique guide to the implementation and management of open innovation for all food industry professionals involved in management, research and product development, as well as academics with an interest in open innovation across all industries. - Investigates the challenges and opportunities afforded by the incorporation of open innovation into the food industry - Provides a comprehensive overview of the changing nature of innovation in the food and drink industry and reviews the role of partners and networks in open innovation - Explores the establishment and varied management aspects of open innovation partnerships and networks and discusses the development, application and psychology of a range of initiatives