Validation Of Product Shelf Life Revision 1
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Validation Of Product Shelf Life Revision 1
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Author : Food Safety Authority of Ireland
language : en
Publisher:
Release Date : 2011
Validation Of Product Shelf Life Revision 1 written by Food Safety Authority of Ireland and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2011 with Food categories.
Validation Of Product Shelf Life Revision 2
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Author : Food Safety Authority of Ireland
language : en
Publisher:
Release Date : 2014
Validation Of Product Shelf Life Revision 2 written by Food Safety Authority of Ireland and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2014 with Food categories.
A Handbook For Sensory And Consumer Driven New Product Development
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Author : Maurice O'Sullivan
language : en
Publisher: Woodhead Publishing
Release Date : 2016-09-16
A Handbook For Sensory And Consumer Driven New Product Development written by Maurice O'Sullivan and has been published by Woodhead Publishing this book supported file pdf, txt, epub, kindle and other format this book has been release on 2016-09-16 with Technology & Engineering categories.
A Handbook for Sensory and Consumer Driven New Product Development explores traditional and well established sensory methods (difference, descriptive and affective) as well as taking a novel approach to product development and the use of new methods and recent innovations. This book investigates the use of these established and new sensory methods, particularly hedonic methods coupled with descriptive methods (traditional and rapid), through multivariate data analytical interfaces in the process of optimizing food and beverage products effectively in a strategically defined manner. The first part of the book covers the sensory methods which are used by sensory scientists and product developers, including established and new and innovative methods. The second section investigates the product development process and how the application of sensory analysis, instrumental methods and multivariate data analysis can improve new product development, including packaging optimization and shelf life. The final section defines the important sensory criteria and modalities of different food and beverage products including Dairy, Meat, Confectionary, Bakery, and Beverage (alcoholic and non-alcoholic), and presents case studies indicating how the methods described in the first two sections have been successfully and innovatively applied to these different foods and beverages. The book is written to be of value to new product development researchers working in large corporations, SMEs (micro, small or medium-sized enterprises) as well as being accessible to the novice starting up their own business. The innovative technologies and methods described are less expensive than some more traditional practices and aim to be quick and effective in assisting products to market. Sensory testing is critical for new product development/optimization, ingredient substitution and devising appropriate packaging and shelf life as well as comparing foods or beverages to competitor’s products. Presents novel and effective sensory-based methods for new product development - two related fields that are often covered separately Provides accessible, useful guidance to the new product developer working in a large multi-national food company as well as novices starting up a new business Offers case studies that provide examples of how these methods have been applied to real product development by practitioners in a wide range of organizations Investigates how the application of sensory analysis can improve new product development including packaging optimization
Confectionery And Chocolate Engineering
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Author : Ferenc A. Mohos
language : en
Publisher: John Wiley & Sons
Release Date : 2023-10-23
Confectionery And Chocolate Engineering written by Ferenc A. Mohos and has been published by John Wiley & Sons this book supported file pdf, txt, epub, kindle and other format this book has been release on 2023-10-23 with Technology & Engineering categories.
Confectionery and chocolate manufacture has been dominated by large-scale industrial processing for several decades. It is often the case though, that a trial and error approach is applied to the development of new products and processes, rather than verified scientific principles. Confectionery and Chocolate Engineering: Principles and Applications, Second edition, adds to information presented in the first edition on essential topics such as food safety, quality assurance, sweets for special nutritional purposes, artizan chocolate, and confectioneries. In addition, information is provided on the fading memory of viscoelastic fluids, which are briefly discussed in terms of fractional calculus, and gelation as a second order phase transition. Chemical operations such as inversion, caramelization, and the Maillard reaction, as well as the complex operations including conching, drying, frying, baking, and roasting used in confectionery manufacture are also described. This book provides food engineers, scientists, technologists and students in research, industry, and food and chemical engineering-related courses with a scientific, theoretical description and analysis of confectionery manufacturing, opening up new possibilities for process and product improvement, relating to increased efficiency of operations, the use of new materials, and new applications for traditional raw materials.
Salt Fat And Sugar Reduction
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Author : Maurice O'Sullivan
language : en
Publisher: Woodhead Publishing
Release Date : 2020-03-12
Salt Fat And Sugar Reduction written by Maurice O'Sullivan and has been published by Woodhead Publishing this book supported file pdf, txt, epub, kindle and other format this book has been release on 2020-03-12 with Technology & Engineering categories.
Salt, Fat and Sugar Reduction: Sensory Approaches for Nutritional Reformulation of Foods and Beverages explores salt, sugar, fat and the current scientific findings that link them to diseases. The sensory techniques that can be used for developing consumer appealing nutritional optimized products are also discussed, as are other aspects of shelf life and physicochemical analysis, consumer awareness of the negative nutritional impact of these ingredients, and taxes and other factors that are drivers for nutritional optimization. This book is ideal for undergraduate and postgraduate students and academics, food scientists, food and nutrition researchers, and those in the food and beverage industries. Provides a clear outline of current legislation on global ingredient taxes Demonstrates effective protocols, sensory, multivariate and physico-chemical for salt, fat and sugar reduction Outlines reduction protocols, with and without the use of replacer ingredients for salt, fat and sugar reduction Illustrates the full process chain, consumer to packaging, and the effects of reformulation by reduction of ingredients
Microbiological Guidelines
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Author : Collective,
language : en
Publisher: Die Keure Publishing
Release Date : 2018-04-04
Microbiological Guidelines written by Collective, and has been published by Die Keure Publishing this book supported file pdf, txt, epub, kindle and other format this book has been release on 2018-04-04 with Medical categories.
Food plays an essential part in everyday life. Food should be tasty, healthy, sustainable and preferably not too expensive. But food should also be safe and with sufficient guarantees on maintaining good quality aspects until the end of shelf life. The various actors in the food supply chain have an interest in verifying the expected quality and safety by means of microbiological analyses of food. Measurement brings knowledge and microbiological guidelines help in the decision-making process for judging the acceptability of food or food production processes. The present handbook provides microbiological guidelines and current applicable EU legal criteria (status 1.1.2018) for a wide range of food categories (dairy, meat, seafoods, plant-based foods, bakery products, composite foods, shelf-stable food, water) and subcategories therein, based upon the type of food processing and intrinsic characteristics of the foods. This book can be consulted to provide quick answers on the expected microbiological contamination of foodstuff. It can help in interpretation of test results in assessing good (hygienic) practices in the production of food, determining the shelf life and ensuring food safety. The handbook also presents definitions of the wide variety of foodstuffs available and some reflections on, in particular, food safety issues or the on-going debate for some food items in assessing microbial quality. This book provides crucial information about food safety, for the use of students and professionals. EXTRACT "First we eat, then we do everything else" M.F.K. Fisher Food plays an important part in everyday life. But when being a food scientist or in the food business, food gets to be an even bigger part of your life. Our team at the Food Microbiology and Food Preservation research group (FMFP-UGent) at Ghent University during its academic tasks in education, research, scientific activities at committees, but also in interaction with many food companies and stakeholders in the food supply chain in projects or contract work, has built up considerable expertise on the microbiological analysis of a large variety of foodstuffs. Being situated in Ghent, and thus close to Brussels, the heart of Europe, we intrinsically have to understand and deal with legal EU criteria or action limits. The latter is the reason why this book is mainly oriented towards inclusion or making reference to EU legal microbiological criteria for foodstuffs as well. ABOUT THE AUTHORS The main author, Prof. Mieke Uyttendaele, leads, together with Prof. Frank Devlieghere, the Food Microbiology and Food Preservation Research Group (FMFP-UGent) at Ghent University, Belgium. Her teaching and research area covers aspects of microbiological analysis of foods, food safety and food hygiene. She has built over twenty years of experience by executing, initiating and coordinating various projects in this research discipline dealing with sampling and testing to collect baseline data on the microbial contamination of foods, looking into the virulence of food-borne pathogens, elaborating challenge testing to study the behavior of food-borne pathogens. All this information serves as an input for quality assurance and microbial risk assessment to support food safety decision-making and setting microbiological criteria. She was/is the promotor of more than 25 Ph.D students (including EU and non-EU citizens). Throughout her career, Prof. Uyttendaele has published more than 270 peer reviewed scientific papers, authored several book chapters and presented at numerous international Conferences/Workshops. Throughout the years she has also used her scientific expertise in interpretation of test results for analyses obtained in routine monitoring or analysis executed at the food service lab at FMFP-UGent.
Introduction To Human Nutrition
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Author : Susan A. Lanham-New
language : en
Publisher: John Wiley & Sons
Release Date : 2019-10-09
Introduction To Human Nutrition written by Susan A. Lanham-New and has been published by John Wiley & Sons this book supported file pdf, txt, epub, kindle and other format this book has been release on 2019-10-09 with Medical categories.
Now in its third edition, the best-selling Introduction to Human Nutrition continues to foster an integrated, broad knowledge of the discipline and presents the fundamental principles of nutrition science in an accessible way. With up-to-date coverage of a range of topics from food composition and dietary reference standards to phytochemicals and contemporary challenges of global food safety, this comprehensive text encourages students to think critically about the many factors and influences of human nutrition and health outcomes. Offers a global, multidisciplinary perspective on food and nutrition Covers nutrition and metabolism of proteins, lipids, carbohydrates and vitamins and minerals Explores new developments in functional foods, supplements and food fortification, and future challenges for nutrition research and practice Explains the digestion, absorption, circulatory transport, and cellular uptake of nutrients Demonstrates the structure and characteristics of nutrients, and the relationship with disease prevention A primary text in nutritional science classes worldwide, Introduction to Human Nutrition is a vital resource for students in areas of nutrition, dietetics, and related subjects that involve principles of nutrition science.
Specification Of Drug Substances And Products
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Author : Christopher M. Riley
language : en
Publisher: Elsevier
Release Date : 2020-07-23
Specification Of Drug Substances And Products written by Christopher M. Riley and has been published by Elsevier this book supported file pdf, txt, epub, kindle and other format this book has been release on 2020-07-23 with Science categories.
Specification of Drug Substances and Products: Development and Validation of Analytical Methods, Second Edition, presents a comprehensive and critical analysis of the requirements and approaches to setting specifications for new pharmaceutical products, with an emphasis on phase-appropriate development, validation of analytical methods, and their application in practice. This thoroughly revised second edition covers topics not covered or not substantially covered in the first edition, including method development and validation in the clinical phase, method transfer, process analytical technology, analytical life cycle management, special challenges with generic drugs, genotoxic impurities, topical products, nasal sprays and inhalation products, and biotechnology products. The book's authors have been carefully selected as former members of the ICH Expert Working Groups charged with developing the ICH guidelines, and/or subject-matter experts in the industry, academia and in government laboratories. Presents a critical assessment of the application of ICH guidelines on method validation and specification setting Written by subject-matter experts involved in the development and application of the guidelines Provides a comprehensive treatment of the analytical methodologies used in the analysis, control and specification of new drug substances and products Covers the latest statistical approaches (including analytical quality by design) in the development of specifications, method validation and shelf-life prediction
Handbook Of Validation In Pharmaceutical Processes Fourth Edition
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Author : James Agalloco
language : en
Publisher: CRC Press
Release Date : 2021-10-28
Handbook Of Validation In Pharmaceutical Processes Fourth Edition written by James Agalloco and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2021-10-28 with Medical categories.
Revised to reflect significant advances in pharmaceutical production and regulatory expectations, Handbook of Validation in Pharmaceutical Processes, Fourth Edition examines and blueprints every step of the validation process needed to remain compliant and competitive. This book blends the use of theoretical knowledge with recent technological advancements to achieve applied practical solutions. As the industry's leading source for validation of sterile pharmaceutical processes for more than 10 years, this greatly expanded work is a comprehensive analysis of all the fundamental elements of pharmaceutical and bio-pharmaceutical production processes. Handbook of Validation in Pharmaceutical Processes, Fourth Edition is essential for all global health care manufacturers and pharmaceutical industry professionals. Key Features: Provides an in-depth discussion of recent advances in sterilization Identifies obstacles that may be encountered at any stage of the validation program, and suggests the newest and most advanced solutions Explores distinctive and specific process steps, and identifies critical process control points to reach acceptable results New chapters include disposable systems, combination products, nano-technology, rapid microbial methods, contamination control in non-sterile products, liquid chemical sterilization, and medical device manufacture
Handbook Of Hygiene Control In The Food Industry
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Author : John Holah
language : en
Publisher: Woodhead Publishing
Release Date : 2016-06-10
Handbook Of Hygiene Control In The Food Industry written by John Holah and has been published by Woodhead Publishing this book supported file pdf, txt, epub, kindle and other format this book has been release on 2016-06-10 with Technology & Engineering categories.
Handbook of Hygiene Control in the Food Industry, Second Edition, continues to be an authoritative reference for anyone who needs hands-on practical information to improve best practices in food safety and quality. The book is written by leaders in the field who understand the complex issues of control surrounding food industry design, operations, and processes, contamination management methods, route analysis processing, allergenic residues, pest management, and more. Professionals and students will find a comprehensive account of risk analysis and management solutions they can use to minimize risks and hazards plus tactics and best practices for creating a safe food supply, farm to fork. Presents the latest research and development in the field of hygiene, offering a broad range of the microbiological risks associated with food processing Provides practical hygiene related solutions in food facilities to minimize foodborne pathogens and decrease the occurrence of foodborne disease Includes the latest information on biofilm formation and detection for prevention and control of pathogens as well as pathogen resistance