Chilled Foods

Produk Detail:
  • Author : Michael Stringer
  • Publisher : Woodhead Publishing
  • Pages : 486 pages
  • ISBN : 9781855734999
  • Rating : 3/5 from 1 reviews
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Download or Read online Chilled Foods full in PDF, ePub and kindle. this book written by Michael Stringer and published by Woodhead Publishing which was released on 27 January 2022 with total page 486 pages. We cannot guarantee that Chilled Foods book is available in the library, click Get Book button and read full online book in your kindle, tablet, IPAD, PC or mobile whenever and wherever You Like. 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 : Michael Stringer
  • Publisher : Woodhead Publishing
  • Release : 27 January 2022
GET THIS BOOK Chilled Foods

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 BOOK Chilled 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

Handbook of Food Preservation

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

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 BOOK Principles 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

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 BOOK Shelf 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

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 BOOK Microorganisms 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.

Encyclopedia of Food and Health

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

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 BOOK Handbook 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.

European Business and Marketing

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

A Handbook of Food Packaging

A Handbook of Food Packaging
  • Author : Frank A. Paine,Heather Y. Paine
  • Publisher : Springer Science & Business Media
  • Release : 06 December 2012
GET THIS BOOK A 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

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 BOOK Processing 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

Food Processing Technology

Food Processing Technology
  • Author : P.J. Fellows
  • Publisher : CRC Press
  • Release : 11 July 2000
GET THIS BOOK Food Processing Technology

The first edition of Food Processing Technology was quickly adopted as the standard text by many food science and technology courses. While keeping with the practice of covering the wide range of food processing techniques, this new edition has been substantially expanded to take account of the advances in technology that have taken place since the publication of the first edition. The Second Edition includes new chapters on computer control of processing, novel 'minimal' technologies, and Ohmic heating, and an