by
Boye, Joyce I.
Call Number
664.07
Publication Date
2011
Summary
This book comprehensively addresses the sources of allergenic contaminants in foods, their fate during processing, and the specific measures that need to be taken to minimize their occurrence in foods. The book provides up-to-date information on the nine major allergens (as well as other emerging allergens) and practical guidelines on how these allergens can be identified and controlled during production and processing. Starting with an introduction to food allergens, the book follows with sections on food allergen management during production and processing, guidelines for the processing of specific allergen-free foods, techniques for hypo-allergenization and allergen detection, and allergen-free certification.
Format:
Electronic Resources
Relevance:
77630.6484
by
Hill, Victoria.
Call Number
664
Publication Date
2014
Summary
This book examines food quality, product conformance, reliability and safety, starting with wheat and ending with its value chain transformation into bread. Shows how to apply Kaizen with classic quality improvement methods to strengthen food safety systems.
Format:
Electronic Resources
Relevance:
47545.5469
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by
Baker, Christopher G. J.
Call Number
664.02
Publication Date
2014
Summary
The design of a food factory is undertaken by an interdisciplinary team employing a holistic approach based on a knowledge of the natural and biological sciences, most engineering disciplines, and relevant legislation. This book offers a vital, how-to guide.
Format:
Electronic Resources
Relevance:
0.7443
by
Cacioppo, Lucille Monaco.
Call Number
664
Publication Date
2014
Summary
This book compiles research summaries from a number of different focuses in the important field of food science.
Format:
Electronic Resources
Relevance:
0.0460
by
Varghese, Suni Mary.
Call Number
664.00954
Publication Date
2022
Format:
Electronic Resources
Relevance:
0.0432
by
Morawicki, Rubén O.
Call Number
664.024
Publication Date
2011
Summary
Many books on sustainability have been written in the last decade, most of them dealing with agricultural systems, communities, and general business practices. In contrast, Handbook of Sustainability for the Food Sciences presents the concept of sustainability as it applies to the food supply chain from farm to fork but with a special emphasis on processing. Structured in four sections, Handbook of Sustainability for the Food Sciences first covers the basic concepts of environmental sustainability and provides a detailed account of all the impacts of the food supply chain. Part
Format:
Electronic Resources
Relevance:
0.0432
by
Bryła, Paweł.
Call Number
664
Publication Date
2017
Format:
Electronic Resources
Relevance:
0.0388
by
Wu, Wenbiao.
Call Number
664
Publication Date
2017
Format:
Electronic Resources
Relevance:
0.0292
by
Boye, Joyce.
Call Number
664.00286
Publication Date
2012
Summary
Examining the full cycle from farm to fork, this book reviews the current status of green processing in the agriculture and agri-food sector, and provides strategies for enhancing the use of environmentally-friendly technologies for production and processing.
Format:
Electronic Resources
Relevance:
0.0243
by
Traitler, Helmut.
Call Number
664
Publication Date
2017
Format:
Electronic Resources
Relevance:
0.0220
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