by
Grumezescu, Alexandru Mihai.
Call Number
664.117
Publication Date
2018
Format:
Electronic Resources
Relevance:
268874.5938
by
Galanakis, Charis M.
Call Number
664.07
Publication Date
2019
Format:
Electronic Resources
Relevance:
170075.9844
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by
Malik, Abdul.
Call Number
664.07
Publication Date
2014
Summary
The aim of the food processing is to ensure microbiological and chemical safety of foods, adequate nutrient content and bioavailability and acceptability to the consumer with regard to sensory properties and ease of preparation. Processing may have either beneficial or harmful effects on these properties, so each of these factors must be taken into account in the design and preparation of foods. This book offers a unique dealing with the subject and provides not only an update of state-of-the art techniques in many critical areas of food processing and quality assessment, but also the development of value added products from food waste, safety and nanotechnology in the food and agriculture industry and looks into the future by defining current obstacles and future research goals. This book is not intended to serve as an encyclopedic review of the subject. However, the various chapters incorporate both theoretical and practical aspects and may serve as baseline information for future research through which significant development is possible.
Format:
Electronic Resources
Relevance:
155269.9063
by
Singh, Preeti.
Call Number
664.09
Publication Date
2017
Format:
Electronic Resources
Relevance:
155268.9531
by
Mohan, C.O.
Call Number
664.07
Publication Date
2018
Format:
Electronic Resources
Relevance:
155262.9375
by
Clute, Mark.
Call Number
664.00685
Publication Date
2008
Summary
Features various systems needed for food manufacturing facilities to assure food quality and safety. This book explains the basics of quality control programs including pest control programs, lot coding, organizational charts, specifications, supplier certification, and sanitation programs.
Format:
Electronic Resources
Relevance:
143753.4844
by
Chandra, Pranjal.
Call Number
664.07
Publication Date
2022
Format:
Electronic Resources
Relevance:
134470.7031
by
Zhang, Zhong.
Call Number
664.07
Publication Date
2017
Summary
Providing an updated summary of the application of different types of sensors for the analysis of food safety and quality, this book discusses the core principles, current research status, challenges and successful examples for each technology.
Format:
Electronic Resources
Relevance:
134470.6875
by
Jha, Shyam N.
Call Number
664.07
Publication Date
2010
Summary
This book describes non-destructive methods for testing food quality. Coverage includes the basics of the techniques, practical applications for evaluation of quality attributes of food and some recent works reported in the literature.
Format:
Electronic Resources
Relevance:
134465.1094
by
Basantia, N. C.
Call Number
664.07
Publication Date
2018
Format:
Electronic Resources
Relevance:
134465.0938
by
van Amerongen, A.
Call Number
664.07
Publication Date
2007
Summary
"There is an ever-increasing need for rapid methods and instrumentation in the field of food and feed quality. Key issues dealt with in the food and feed industry include: monitoring of processes at all stages; showing due diligence in the control of food and nutritional quality; achieving rapid results for detecting (micro)biological, chemical and physical deterioration of food and feed; and finally, detecting rapidly and reliably food authenticity and/or adulteration. Developments in analytical techniques have led to the emergence of a wide range of rapid methods to complement the traditional methods. Faster results, higher productivity, lower costs and increased sensitivity are key concepts for all those involved in writing this book. Key topics include: - emerging rapid technologies; - rapid monitoring of food and nutritional quality; - rapid testing of quality deterioration and spoilage; - rapid testing of authenticity and adulteration; - quality tracking & tracing and rapid testing. The methods and techniques presented here, in their varying degree of complexity, will be a valuable resource for researchers and professionals from the food and feed industry as well as from the scientific community. This book is an ideal supplement to 'Rapid Methods for biological and chemical contaminants in food and feed' as published in 2005.".
Format:
Electronic Resources
Relevance:
134465.0938
by
Devahastin, Sakamon.
Call Number
664.00157899999999
Publication Date
2017
Format:
Electronic Resources
Relevance:
126781.5000
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