Chilled Foods

Chilled Foods
  • Author : Michael Stringer
  • Publsiher : Woodhead Publishing
  • Release : 12 August 2022
  • ISBN : 9781855734999
  • Pages : 486 pages
  • Rating : 3/5 from 1 ratings
GET THIS BOOKChilled Foods

Summary:
Examines aspects of the chilled food industry including the market, applicable legislation, variety selection, refrigeration, temperature control, quality and safety, microbiology, and shelf-life.



Chilled Foods

Chilled Foods
  • Author : M. Brown
  • Publisher : Elsevier
  • Release : 24 September 2008
GET THIS BOOKChilled Foods

The key requirements for chilled food products are good quality and microbiological safety at the point of consumption. The first edition of Chilled foods quickly established itself as the standard work on these issues. This major new edition strengthens that reputation, with extensively revised and expanded coverage (including more than ten new chapters) and significant participation from those in the chilled food industry to increase the publication’s relevance to practitioners. The introduction discusses key trends and influences in the

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Principles of Food Processing

Principles of Food Processing
  • Author : Richard W Hartel,Dennis R. Heldman
  • Publisher : Springer Science & Business Media
  • Release : 06 December 2012
GET THIS BOOKPrinciples of Food Processing

The approach to teaching the concepts of food processing to the undergrad uate food science major has evolved over the past 40 years. In most under graduate food science curricula, food processing has been taught on a commodity basis. In many programs, several courses dealt with processing with emphasis on a different commodity, such as fruits and vegetables, dairy products, meat products, and eggs. In most situations, the emphasis was on the unique characteristics of the commodity and very little empha

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Handbook of Food Preservation

Handbook of Food Preservation
  • Author : M. Shafiur Rahman
  • Publisher : CRC Press
  • Release : 16 July 2007
GET THIS BOOKHandbook of Food Preservation

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. The ever-increasing number of food products and preservation techniques cr

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Shelf Life Evaluation of Foods

Shelf Life Evaluation of Foods
  • Author : Dominic Man,C.M.D. Man,Adrian A. Jones
  • Publisher : Springer Science & Business Media
  • Release : 31 July 2000
GET THIS BOOKShelf Life Evaluation of Foods

The best-selling first edition of this contributed book established itself as a highly practical and authoritative source of information on shelf-life evaluation. Every food manufacturer is concerned about shelf life, as are the major retailers and ingredient suppliers. Increasing consumer interest in food safety, quality and date marking, competitive pressures from retailers and extensive legislative changes have combined to give this subject new significance. A proper evaluation of shelf life must be grounded on sound scientific prinicles, supported by up-to-date

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Microorganisms in Foods 6

Microorganisms in Foods 6
  • Author : International Commission on Microbiological Specifications for Foods (ICMSF)
  • Publisher : Springer Science & Business Media
  • Release : 18 June 2006
GET THIS BOOKMicroorganisms in Foods 6

Intended for those interested in applied aspects of food microbiology, for 17 commodity areas, this book describes the initial microbial flora and the prevalence of pathogens, the microbiological consequences of processing, spoilage patterns, episodes implicating those commodities with foodborne illness, and measures to control pathogens.

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Encyclopedia of Food and Health

Encyclopedia of Food and Health
  • Author : Anonim
  • Publisher : Academic Press
  • Release : 26 August 2015
GET THIS BOOKEncyclopedia of Food and Health

The Encyclopedia of Food and Health provides users with a solid bridge of current and accurate information spanning food production and processing, from distribution and consumption to health effects. The Encyclopedia comprises five volumes, each containing comprehensive, thorough coverage, and a writing style that is succinct and straightforward. Users will find this to be a meticulously organized resource of the best available summary and conclusions on each topic. Written from a truly international perspective, and covering of all areas of

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Food Processing Technology

Food Processing Technology
  • Author : P J Fellows
  • Publisher : Woodhead Publishing
  • Release : 04 October 2016
GET THIS BOOKFood Processing Technology

Food Processing Technology: Principles and Practice, Fourth Edition, has been updated and extended to include the many developments that have taken place since the third edition was published. The new edition includes an overview of the component subjects in food science and technology, processing stages, important aspects of food industry management not otherwise considered (e.g. financial management, marketing, food laws and food industry regulation), value chains, the global food industry, and over-arching considerations (e.g. environmental issues and sustainability).

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European Business and Marketing

European Business and Marketing
  • Author : Phil Harris,Frank McDonald
  • Publisher : SAGE
  • Release : 25 May 2004
GET THIS BOOKEuropean Business and Marketing

The second edition of European Business and Marketing will be published in 2000 in time for the millennium and has been fully revised to incorporate much modern thinking in Europe. It includes material on the Euro and the enlargement of the European Union and the development of global companies with a European base. The text has been researched and written especially for students on undergraduate and post graduate courses, who need to understand modern European marketing, the European Union and the

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Handbook of Food Products Manufacturing, 2 Volume Set

Handbook of Food Products Manufacturing, 2 Volume Set
  • Author : Nirmal Sinha
  • Publisher : John Wiley and Sons
  • Release : 27 April 2007
GET THIS BOOKHandbook of Food Products Manufacturing, 2 Volume Set

The Handbook of Food Products Manufacturing is a definitive master reference, providing an overview of food manufacturing in general, and then covering the processing and manufacturing of more than 100 of the most common food products. With editors and contributors from 24 countries in North America, Europe, and Asia, this guide provides international expertise and a truly global perspective on food manufacturing.

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A Handbook of Food Packaging

A Handbook of Food Packaging
  • Author : Frank A. Paine,Heather Y. Paine
  • Publisher : Springer Science & Business Media
  • Release : 12 August 1992
GET THIS BOOKA Handbook of Food Packaging

This is the second edition of a successful title first published in 1983 and now therefore a decade out of date. The authors consider the development of the right package for a particular food in a particular market, from the point of view of the food technologist, the packaging engineer and those concerned with marketing. While the original format has been retained, the contents have been thoroughly revised to take account of the considerable advances made in recent years in the

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Principles and Practices for the Safe Processing of Foods

Principles and Practices for the Safe Processing of Foods
  • Author : H J Heinz
  • Publisher : Elsevier
  • Release : 22 October 2013
GET THIS BOOKPrinciples and Practices for the Safe Processing of Foods

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

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Processing Effects on Safety and Quality of Foods

Processing Effects on Safety and Quality of Foods
  • Author : Enrique Ortega-Rivas
  • Publisher : CRC Press
  • Release : 08 October 2009
GET THIS BOOKProcessing Effects on Safety and Quality of Foods

Covers a Host of Groundbreaking Techniques Thermal processing is known to effectively control microbial populations in food, but the procedure also has a downside―it can break down the biochemical composition of foods, resulting in a marked loss of sensory and nutritional quality. Processing Effects on Safety and Quality of Foods delineates three decades of advances made in processing techniques that produce microbiologically safe foods, while maintaining their sensory and nutritive properties. Addresses the Entire Food Processing Industry With an

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Microbial Safety of Minimally Processed Foods

Microbial Safety of Minimally Processed Foods
  • Author : Vijay K. Juneja,John S. Novak,Gerald M. Sapers
  • Publisher : CRC Press
  • Release : 03 December 2002
GET THIS BOOKMicrobial Safety of Minimally Processed Foods

While minimally processed foods satisfy the increasing market demands for foods with fewer preservatives, higher nutritive value, and fresh sensory attributes, there is a greater risk of diseases if they are improperly handled. Microbial Safety of Minimally Processed Foods explores innovative preventative solutions to food-borne diseases from the perspectives of the producer, the handler, the consumer, the food preparer, as well as the food inspector, and researcher. This book provides you with the latest research and insight into assuring the

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