food analysis and quality assurance




Sabu Thomas Advances in Food Science and Technology, Volume 1

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14625.35 руб.
This book comprehensively reviews research on new developments in all areas of food chemistry/science and technology. It covers topics such as food safety objectives, risk assessment, quality assurance and control, good manufacturing practices, food process systems design and control and rapid methods of analysis and detection, as well as sensor technology, environmental control and safety. The book focuses on food chemistry and examines chemical and mechanical modifications to generate novel properties, functions, and applications.

Yiu-Chung Wong Analysis of Food Toxins and Toxicants

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20520.38 руб.
Analysis of Food Toxins and Toxicants consists of five sections, providing up-to-date descriptions of the analytical approaches used to detect a range of food toxins. Part I reviews the recent developments in analytical technology including sample pre-treatment and food additives. Part II covers the novel analysis of microbial and plant toxins including plant pyrrolizidine alkaloids. Part III focuses on marine toxins in fish and shellfish. Part IV discusses biogenic amines and common food toxicants, such as pesticides and heavy metals. Part V summarizes quality assurance and the recent developments in regulatory limits for toxins, toxicants and allergens, including discussions on laboratory accreditation and reference materials.

Jian Wang Chemical Analysis of Antibiotic Residues in Food

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9476.5 руб.
An insightful exploration of the key aspects concerning the chemical analysis of antibiotic residues in food The presence of excess residues from frequent antibiotic use in animals is not only illegal, but can pose serious health risks by contaminating products for human consumption such as meat and milk. Chemical Analysis of Antibiotic Residues in Food is a single-source reference for readers interested in the development of analytical methods for analyzing antibiotic residues in food. It covers themes that include quality assurance and quality control, antibiotic chemical properties, pharmacokinetics, metabolism, distribution, food safety regulations, and chemical analysis. In addition, the material presented includes background information valuable for understanding the choice of marker residue and target animal tissue to use for regulatory analysis. This comprehensive reference: Includes topics on general issues related to screening and confirmatory methods Presents updated information on food safety regulation based on routine screening and confirmatory methods, especially LC-MS Provides general guidance for method development, validation, and estimation of measurement uncertainty Chemical Analysis of Antibiotic Residues in Food is written and organized with a balance between practical use and theory to provide laboratories with a solid and reliable reference on antibiotic residue analysis. Thorough coverage elicits the latest scientific findings to assist the ongoing efforts toward refining analytical methods for producing safe foods of animal origin.

Asha Karthikeyan Quality Assurance and Safety in Liquid Milk Production

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8377 руб.
Milk safety and quality assurance has become an area of priority and necessity for consumers, retailers, manufacturers and regulators. Changing global patterns of food production, international trade and public expectations for health protection have created a huge demand for food safety. Globally, the incidence of food borne diseases is increasing and international food trade is getting disrupted by frequent disputes over food safety and quality requirements. The components of milk and its physical and chemical properties provide a favorable milieu for the growth and multiplication of microorganisms, thus causing milk spoilage and transmission of disease in Humans. Hence, it is necessary to study the sources of microbial contamination during collection of raw milk, processing pasteurized milk, knowing the effect of pasteurization and predicting the shelf life and sensory attributes of refrigerated pasteurized milk and the quality of market milk sold in retail outlets. The analysis used in the study should help to shed some light on the concept of hygienic production of milk. This may be especially useful to professionals in the fields food safety and quality management.

Jian Wang Chemical Analysis of Non-antimicrobial Veterinary Drug Residues in Food

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14551.02 руб.
Provides a single-source reference for readers interested in the development of analytical methods for analyzing non-antimicrobial veterinary drug residues in food Provides a comprehensive set of information in the area of consumer food safety and international trade Covers general issues related to analytical quality control and quality assurance, measurement uncertainty, screening and confirmatory methods Details many techniques including nanotechnology and aptamer based assays covering current and potential applications for non-antimicrobial veterinary drugs Provides guidance for analysis of banned drugs including natural and synthetic steroids, Resorcylic acid lactones, and Beta-agonists

Visakh M. P. Advances in Food Science and Nutrition, Volume 2

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14699.69 руб.
Advances in Food Science and Nutrition covers topics such as food safety objectives, risk assessment, quality assurance and control, good manufacturing practices, food processing systems, design and control, and rapid methods of analysis and detection, as well as sensor technology, environmental control, and safety. The thirteen chapters are written by prominent researchers from industry, academia, and government/private research laboratories around the world. The book details many of the recent technical research accomplishments in the areas food science, including: • Potato production, composition, and starch processing • Milk and different types of milk products • Processing and preservation of meat, poultry, and seafood • Food ingredients including additives and natural plant-based ingredients • Fruits and fruit processing • Antioxidant activity of phytochemicals and their method of analysis • The effect of food processing on bioactive compounds • Food safety regulations including foodborne pathogens, probiotics, genetically modified foods, and bioavailability of nutrients • Trends in sensory characterization of food products • Ultrasound applications in food technology • Transformations of food flavor including aroma compounds and chemical reactions that influence flavor • Storage technologies for fresh fruits

Robert Blair Organic Production and Food Quality. A Down to Earth Analysis

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17422.85 руб.
The internet is rife with biased and unsubstantiated claims from the organic industry, and the treatment of issues such as food safety and quality by the media («if it bleeds, it leads») tends to have a negative impact on consumer perceptions about conventional food. Until recently, more and more consumers in many countries were opting to buy organic food over conventional food, resulting in a radical shift in food retailing. This was due to concerns over chemical residues, food poisoning resulting in recalls, food scares such as «mad-cow» disease, issues like gene-modified (GM foods), antibiotics, hormones, cloning and concerns over the way plants and animals are being grown commercially as food sources. As a result there has been an expansion of the organic industry and the supply of organic foods at farmers' markets, supermarkets and specialty stores. Organic Production and Food Quality: A Down to Earth Analysis is the first comprehensive book on how organic production methods influence the safety and quality of foods, based on an unbiased assessment of the latest scientific findings. The title is a 'must-have' for everyone working within the food industry. Comprehensive explanation of organic production methods and effects on the safety and quality of foods Authoritative, unbiased and up-to-date examination of relevant global scientific research Answers the questions of whether organic food is more nutritious and/or more healthy

Kingstone Ngwira Quality Assurance for Higher Education Institutions in Malawi

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1284 руб.
This book is about quality assurance for higher education institutions in Malawi and is a must read book for quality assurance professionals and experts, higher education institution managers and leaders, quality assurance review team for national council for higher education, and nonquality assurance professionals who want to better understand the quality assurance in higher education institutions. The author is convinced that the aforementioned targets will have much to gain through this unique book, which is being brought out as a tool kit on quality assurance in higher education. The book was developed from a conviction that quality assurance in higher education institutions is the bedrock, heart, and soul of higher education provision and is designed to promote a culture of quality in higher education institutions. In developing this book, a number of literature sources were consulted from other higher education institutions in Africa and in the European higher education area in general and the Malawi's National Council for Higher Education (NCHE)'s Standards and Guidelines for Quality Assurance in Malawi's higher education institutions in particular.

Giuseppe Cirillo Food Safety. Innovative Analytical Tools for Safety Assessment

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16789.53 руб.
Food safety and quality are key objectives for food scientists and industries all over the world. To achieve this goal, several analytical techniques (based on both destructive detection and nondestructive detection) have been proposed to fit the government regulations. The book aims to cover all the analytical aspects of the food quality and safety assessment. For this purpose, the volume describes the most relevant techniques employed for the determination of the major food components (e.g. protein, polysaccharides, lipds, vitamins, etc.), with peculiar attention to the recent development in the field. Furthermore, the evaluation of the risk associated with food consumption is performed by exploring the recent advances in the detection of the key food contaminants (e.g. biogenic amines, pesticides, toxins, etc.). Chapters tackle such subject as: GMO Analysis Methods in Food Current Analytical Techniques for the Analysis of Food Lipids Analytical Methods for the Analysis of Sweeteners in Food Analytical Methods for Pesticides Detection in Foodstuffs Food and Viral Contamination Application of Biosensors to Food Analysis

Petra Pistor Tools and Procedures for Quality Assurance in Higher Education Institutions

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4852 руб.
The second course book deals with the basic knowledge of evaluation theories and methodology, particularly in the framework of higher education institutions. Furthermore, the course book deals with empirical social science research methodology as a tool for effective quality assurance. Core elements are the precise conception and systematic conduction of qualitative and quantitative data collection as well as data analysis and interpretation for evaluation purposes.

Syed Hassan Shah Quality Assurance in Agile Methodology

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2064 руб.
Academic Paper from the year 2018 in the subject Computer Science - Software, grade: 3.5, Shaheed Zulfikar Ali Bhutto Institute of Science & Technology (Dubai Campus), course: Independent Study, language: English, abstract: Quality Assurance activities, in software development, are the backbone of any software development. Quality Assurance activities are not only responsible of product quality, but also for process development quality. In conventional software development Quality Assurance is looked after by a separate team. As the trends of software development moved towards Agile development, Quality Assurance activities also got changed. In Agile development developers perform most of the activities such as close collaboration among developer team; onsite customer and Test Developers. Test Driven Development is the approaches in agile development to achieve better product quality. In this study I highlighted the importance of Quality Assurance in different Agile methodologies. Mindset of Agile development always revolves around product quality but there is much work to be done to impart quality of process in agile development to get it standardized and more organized product. Quality Assurance activities remain centric and focused to testing. In this study I have compared different Agile methodologies and also highlighted the factors of Quality Assurance in each Agile method which can be improve overall software development of any product using Agile method. I propose...

Hassan Sardar Quality Analysis of Guava Fruit Using Visual Appearance

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8502 руб.
This research work is related to quality analysis is purposed work in which computer vision system, human vision system and image acquisition system are used to identify and measure quality level of a guava fruit and that (fruit) may be un-ripe, partially ripe, ripe (ready to eat) and also be a over ripe fruit. The computer technology is used to quality analysis of guava fruit by means of grayscale color recognition by using visual appearance of the guava fruit. Further this research work provides an accurate, simple analysis of any size and shape using correct electronic nose and other resource, which gives its big advantage in business of food industry, food marketing and engineering.In this research can be used also for analysis internal quality by using destructive method which related to internal parameter of fruit product. Which also used for colored images for both internal and external inspection by X-Ray machine methodology. This work can be implemented for more different vegetables and fruits, where color play a key role for quality analysis, so this research can be taken in P.hd. level or higher level work and it is also very costly because laboratory work involve.

Amitava Mitra Fundamentals of Quality Control and Improvement

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11192.55 руб.
A statistical approach to the principles of quality control and management Incorporating modern ideas, methods, and philosophies of quality management, Fundamentals of Quality Control and Improvement, Fourth Edition presents a quantitative approach to management-oriented techniques and enforces the integration of statistical concepts into quality assurance methods. Utilizing a sound theoretical foundation and illustrating procedural techniques through real-world examples, the timely new edition bridges the gap between statistical quality control and quality management. Promoting a unique approach, the book focuses on the use of experimental design concepts as well as the Taguchi method for creating product/process designs that successfully incorporate customer needs, improve lead time, and reduce costs. The Fourth Edition of Fundamentals of Quality Control and Improvement also includes: New topical coverage on risk-adjustment, capability indices, model building using regression, and survival analysis Updated examples and exercises that enhance the readers’ understanding of the concepts Discussions on the integration of statistical concepts to decision making in the realm of quality assurance Additional concepts, tools, techniques, and issues in the field of health care and health care quality A unique display and analysis of customer satisfaction data through surveys with strategic implications on decision making, based on the degree of satisfaction and the degree of importance of survey items Fundamentals of Quality Control and Improvement, Fourth Edition is an ideal book for undergraduate and graduate-level courses in management, technology, and engineering. The book also serves as a valuable reference for practitioners and professionals interested in expanding their knowledge of statistical quality control, quality assurance, product/process design, total quality management, and/or Six Sigma training in quality improvement.

Mohsen Shirani Risk Analysis and Assessment in Perishable Food Supply Chain

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1889 руб.
Research Paper (postgraduate) from the year 2011 in the subject Business economics - Supply, Production, Logistics, grade: 5/5, Chalmers University of Technology Foundation Göteborg, language: English, abstract: There are some risk analysis studies in different steps of food supply chain as production, distribution, logistics, and retailers. However, there is gap in risk analysis for all supply chain of food industry, from producer to end customer. Therefore, the focus in this study is risk analysis in supply network of perishable food and providing a model for finding and reducing potential risks. The aim of this study is mainly risk reduction of perishable food industry which has influence on improvement of public health level and decreasing food-borne diseases.

Fidel Toldra Advances in Food Diagnostics

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14177.93 руб.
Still the most up-to-date, comprehensive, and authoritative book on food diagnostics available Featuring seven entirely new chapters, the second edition of this critically acclaimed guide has been extensively revised and updated. Once again delivering food professionals the latest advances in food diagnostics and analysis, the book approaches the topic in several different ways: reviewing novel technologies to evaluate fresh products; describing and analysing in depth specific modern diagnostics; providing analyses of data processing; and discussing global marketing, with insights into future trends. Written by an international team of experts, this volume not only covers most conventional lab-based analytical methods, but also focuses on leading-edge technologies which are being or are about to be introduced. Advances in Food Diagnostics, Second Edition: Covers ultrasound, RMN, chromatography, electronic noses, immunology, GMO detection and microbiological and molecular methodologies for rapid detection of pathogens Explores the principles and applications of immunodiagnostics in food safety and the use of molecular biology to detect and characterize foodborne pathogens Includes DNA-based and protein-based technologies to detect and identify genetically-modified food or food components Focuses on the translation of diagnostics tests from bench to the market in order to illustrate the benefits to the food industry Provides an overview of the business end of food diagnostics; identifying the markets, delineating the sellers and the buyers, comparing current technology with traditional methods, certifying operations and procedures, and analysing diagnostic devices within the food and related industries This is an indispensable resource for food scientists, food quality analysts, food microbiologists and food safety professionals. It also belongs on the reference shelves of labs conducting food diagnostics for the analysis of the sensory, quality and safety aspects of food.

Instaread Summaries Summary of Real Food/Fake Food. by Larry Olmsted . Includes Analysis

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643 руб.
Книга "Summary of Real Food/Fake Food. by Larry Olmsted | Includes Analysis".Summary of Real Food/Fake Food by Larry Olmsted | Includes Analysis Preview: Real Food/Fake Food: Why You Don’t Know What You’re Eating and What You Can Do About It is an investigative overview of the food industry’s often intentional efforts to mislead consumers about the origin and identity of the products that they eat. Author Larry Olmsted highlights the most outrageous examples of food frauds perpetrated upon the American people and offers recommendations for ways that consumers can reclaim their grocery bags and fill their dinner plates with foods they can trust.Fake foods are ubiquitous, but most Americans fail to realize that they are being duped. While it may seem harmless to consume a type of cheese that is not, in fact, from a specific region in Italy, as often occurs with the consumption of ersatz Parmesan cheese, the implications of this fraud are far-reaching. First, consumers are paying a premium for products that purport to be more luxurious or exclusive… PLEASE NOTE: This is key takeaways and analysis of the book and NOT the original book. Inside this Instaread Summary of Real Food/Fake Food by Larry Olmsted | Includes Analysis Overview of the Book Important People Key Takeaways Analysis of Key Takeaways About the AuthorWith Instaread, you can get the key takeaways, summary and analysis of a book in 15 minutes. We read every chapter, identify the key takeaways and analyze the...

Joseph Katie Evaluating the Consumer Buying Behaviour towards Indian Food in the UK Food Market

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4839 руб.
Master's Thesis from the year 2012 in the subject Business economics - Business Management, Corporate Governance, grade: A, Oxford University, language: English, abstract: The following research is based on the evaluation of consumer buying behaviour towards Indian food in the UK food market. The researcher has mainly focussed on the perception of people of UK on Indian food. The factors identified by the analyst are low price, taste, quality and reliability of products which drives a large number of food lovers towards the Indian food brand. Besides these aspects, the researcher has also illustrated theories based on market segmentation and the buying decision of consumers, in general. The factors that affect the buying decision of customers about Indian food have also been analysed along with incorporation of Integrated Marketing Communication tool to promote the Indian food products in UK. The author has used Interpretive philosophy in research methodology and quantitative analysis to analyse the accumulated data. Relevant information has been collected from 175 customers as the sample size. From the analysis of the available data, it can be evaluated that food lovers in UK tend to have Indian food since these are available at affordable price and reflect the rich heritage and ethnicity of India. People in UK are also fond of the zesty and spicy flavour of Indian food which is available at restaurants and eating joints.

Instaread Summary, Analysis & Review of Melissa Hartwig's Food Freedom Forever by Instaread

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643 руб.
Summary, Analysis & Review of Melissa Hartwig’s Food Freedom Forever by Instaread Preview: Food Freedom Forever by Melissa Hartwig is a self-help guide for anyone who has struggled with dieting and making healthy food choices. “Food freedom” is a way of life that helps people make conscious decisions about all foods instead of permanently restricting certain foods, such as cheese or cupcakes. Hartwig, a certified sports nutritionist and co-founder of the Whole30 dietary reset, developed the concept of food freedom from her personal experience. She offers strategies for developing a positive relationship with food, so that people make choices based on how foods make them feel physically, mentally, and emotionally.Traditional diets keep people locked in a negative relationship with food. A diet that is based on restricting certain foods is not only unrealistic, but also affirms the notion that certain foods are bad and that people are doing something wrong when they eat them. Developing a lifestyle of food freedom helps people… PLEASE NOTE: This is a Summary, Analysis & Review of the book and NOT the original book. Inside this Summary, Analysis & Review of Melissa Hartwig’s Food Freedom Forever by Instaread Overview of the Book Important People Key Takeaways Analysis of Key Takeaways About the AuthorWith Instaread, you can get the key takeaways, summary and analysis of a book in 15 minutes. We read every chapter, identify the key takeaways and analyze them for your ...

Bhesh Bhandari Food Materials Science and Engineering

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16596.15 руб.
Food Materials Science and Engineering covers a comprehensive range of topics in relation to food materials, their properties and characterisation techniques, thus offering a new approach to understanding food production and quality control. The opening chapter will define the scope and application of food materials science, explaining the relationship between raw material structure and processing and quality in the final product. Subsequent chapters will examine the structure of food materials and how they relate to quality, sensory perception, processing attributes and nutrient delivery. The authors also address applications of nanotechnology to food and packaging science. Methods of manufacturing food systems with improved shelf-life and quality attributes will be highlighted in the book.

Ronald Wrolstad E. Food Carbohydrate Chemistry

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7756.2 руб.
Not since «Sugar Chemistry» by Shallenberger and Birch (1975) has a text clearly presented and applied basic carbohydrate chemistry to the quality attributes and functional properties of foods. Now in Food Carbohydrate Chemistry, author Wrolstad emphasizes the application of carbohydrate chemistry to understanding the chemistry, physical and functional properties of food carbohydrates. Structure and nomenclature of sugars and sugar derivatives are covered, focusing on those derivatives that exist naturally in foods or are used as food additives. Chemical reactions emphasize those that have an impact on food quality and occur under processing and storage conditions. Coverage includes: how chemical and physical properties of sugars and polysaccharides affect the functional properties of foods; taste properties and non-enzymic browning reactions; the nutritional roles of carbohydrates from a food chemist's perspective; basic principles, advantages, and limitations of selected carbohydrate analytical methods. An appendix includes descriptions of proven laboratory exercises and demonstrations. Applications are emphasized, and anecdotal examples and case studies are presented. Laboratory units, homework exercises, and lecture demonstrations are included in the appendix. In addition to a complete list of cited references, a listing of key references is included with brief annotations describing their important features. Students and professionals alike will benefit from this latest addition to the IFT Press book series. In Food Carbohydrate Chemistry, upper undergraduate and graduate students will find a clear explanation of how basic principles of carbohydrate chemistry can account for and predict functional properties such as sweetness, browning potential, and solubility properties. Professionals working in product development and technical sales will value Food Carbohydrate Chemistry as a needed resource to help them understand the functionality of carbohydrate ingredients. And persons in research and quality assurance will rely upon Food Carbohydrate Chemistry for understanding the principles of carbohydrate analytical methods and the physical and chemical properties of sugars and polysaccharides.

Frank Niedermeier Quality Assurance of Teaching and Learning in Higher Education Institutions

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4602 руб.
This course book introduces the role of quality managers in communication and information processes of teaching and learning. Readers learn how to support teaching staff with defining objectives, expected learning outcomes and competences of a study programme. Furthermore, the course book deals with the continuous revision of study programmes and how to write a self-evaluation report at programme level. Finally, it examines the linkage between external and internal quality assurance approaches and how to make best use of both.

Sink Carolyn A. Practical Veterinary Urinalysis

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5129.29 руб.
Practical Veterinary Urinalysis is a comprehensive, clinically relevant resource for the veterinary laboratory. This bench-top guide covers sample handling guidelines, interpretation of dry chemical analysis, and recommendations for physical and microscopic evaluation. Emphasizing diagnostic techniques and result interpretation, Practical Veterinary Urinalysis is an ideal aid for anyone who performs and interprets urinalysis testing. Beginning with an overview of renal physiology and urine production, the main focus of the book is examination and analysis of urine samples, including physical properties, chemical analysis, and sediment examination. Additional chapters review diagnostic tests and considerations for proteinuria, advanced diagnostics, quality assurance and laboratory set-up. Practical Veterinary Urinalysis is an invaluable tool for achieving accurate and reliable laboratory results and is a useful addition to any veterinary library.

Sanz María Luz Food Oligosaccharides. Production, Analysis and Bioactivity

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17875.49 руб.
A growing awareness of the relationship between diet and health has led to an increasing demand for food products that support health beyond simply providing basic nutrition. Digestive health is the largest segment of the burgeoning functional food market worldwide. Incorporation of bioactive oligosaccharides into foods can yield health benefits in the gastrointestinal tract and other parts of the body that are linked via the immune system. Because oligosaccharides can be added to a wide variety of foodstuffs, there is much interest within the food industry in incorporating these functional ingredients into healthy food products. Moreover, other areas such as pharmaceuticals, bioenergy and environmental science can exploit the physicochemical and physiological properties of bioactive oligosaccharides too. There is therefore a considerable demand for a concentrated source of information on the development and characterization of new oligosaccharides with novel and/or improved bioactivities. Food Oligosaccharides: Production, Analysis and Bioactivityis a comprehensive reference on the naturally occurring and synthesised oligosaccharides, which will enable food professionals to select and use these components in their products. It is divided into three sections: (i) Production and bioactivity of oligosaccharides, (ii) Analysis and (iii) Prebiotics in Food Formulation. The book addresses classical and advanced techniques to structurally characterize and quantitatively analyse food bioactive oligosaccharides. It also looks at practical issues faced by food industry professionals seeking to incorporate prebiotic oligosaccharides into food products, including the effects of processing on prebiotic bioavailability. This book is essential reading for food researchers and professionals, nutritionists and product developers working in the food industry, and students of Food Science with an interest in functional foods.

Pierre Schuck Analytical Methods for Food and Dairy Powders

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17084.03 руб.
Food and dairy powders are created by dehydrating perishable produce, such as milk, eggs, fruit and meat, in order to extend their shelf life and stabilise them for storage or transport. These powders are in high demand for use as ingredients and as food products in their own right, and are of great economic importance to the food and dairy industry worldwide. Today, the ability to control food and dairy powder quality is a source of key competitive advantage. By varying the dehydration process design, and by controlling the technological and thermodynamic parameters during dehydration, it is possible for manufacturers to engineer the biochemical, microbiological and physical characteristics of the food powder to meet their specific product requirements. This book provides an overview of the existing, adapted or new techniques used to analyse safety and quality in modern food and dairy powders. Based on original research by the authors, the book uses 25 commercial dairy and non-dairy powders to illustrate a range of biochemical and physical methods used to evaluate and characterise powdered food products. Written from a practical perspective, each chapter focuses on a particular analytical technique, outlining the purpose, definition and principle of that method. The authors guide the reader through all of the instruments needed, the safety measures required, and the correct procedures to follow to ensure successful analysis. Instructions on accurate measurement and expression of results are included, and each chapter is richly illustrated with original data and worked examples. Analytical Methods for Food and Dairy Powders is a unique step-by-step handbook, which will be required reading for anyone involved in the development and manufacture of powdered food products. Food and dairy scientists based in industry will find it essential for new product development and improved quality control, while researchers in the laboratory will especially value the new techniques it comprises.

Les Bratt Fish Canning Handbook

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18104.95 руб.
Canning continues to be an extremely important form of food preservation commercially, and canned fish represents a source of relatively inexpensive, nutritious and healthy food which is stable at ambient temperatures, has long shelf life and in consequence is eminently suitable for worldwide distribution. It is vitally important that all canning operations are undertaken in keeping with the rigorous application of good manufacturing practices if the food is to be safe at the point of consumption. This demands that all personnel involved in the management and operation of cannery operations have a competent understanding of the technologies involved, including the basic requirements for container integrity and safe heat sterilisation. This book provides a source of up to date and detailed technical information for all those involved in the production of canned fish, from students thinking of entering the industry, to regulatory authorities with responsibility for official inspection, trading companies and retail organisations who purchase canned fish, as well as the manufacturers themselves. An exhaustive range of topics are covered in 15 chapters, including: the current global market; processing, packaging and storage operations; food safety and quality assurance; international legal requirements and laboratory analysis.

Pierre Schuck Handbook of Food Science and Technology 1. Food Alteration and Food Quality

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9327.12 руб.
This book serves as a general introduction to food science and technology, based on the academic courses presented by the authors as well as their personal research experiences. The authors' main focus is on the biological and physical-chemical stabilization of food, and the quality assessment control methods and normative aspects of the subsequent processes. Presented across three parts, the authors offer a detailed account of the scientific basis and technological knowledge needed to understand agro-food transformation. From biological analyses and process engineering, through to the development of food products and biochemical and microbiological changes, the different parts cover all aspects of the control of food quality.

Bert Popping Molecular Biological and Immunological Techniques and Applications for Food Chemists

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11939.42 руб.
A guide to using molecular biology and immunological methods for the analysis of food Many of the analytical problems that food chemists face in the lab cannot be solved by chemistry alone, and so analytical chemists are turning to molecular biology and immunology for alternative approaches. Molecular Biological and Immunological Techniques and Applications for Food Chemists comprehensively explains the most important molecular biology and immunology methods, and illustrates their application in food analysis. Written by a distinguished group of experts, the coverage includes: Molecular Biological Methods—techniques explained, laboratory layout, PCR, real-time PCR, RFLP, SSCP, and sequencing Molecular Biology Applications—meat, genetically modified organisms (GMOs), food allergens, offal, and fish Immunological Methods—techniques explained and antibody-based detection methods Immunology Applications—animal speciation, international food allergen regulations (except Japanese), Japanese regulations and buckwheat allergen detection, egg allergen detection, soy allergen detection, milk allergen detection, gluten allergen detection, nut allergen detection, fish allergen detection, lupin allergen detection, mustard allergen detection, and celery allergen detection Clearly written and consistently edited to provide information to a wide range of readers, Molecular Biological and Immunological Techniques and Applications for Food Chemists offers an up-to-date reference for food scientists in government and industry, policymakers, and graduate-level students of food science, technology, and engineering. Note: CD-ROM/DVD and other supplementary materials are not included as part of eBook file.

Louise Manning Food and Drink - Good Manufacturing Practice: A Guide to its Responsible Management (GMP7), 7th Edition

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8486.99 руб.
The latest updated edition of the market-leading guide to Good Manufacturing Practice (GMP) in the food and drink industry This all-new, 7th edition of Food and Drink – Good Manufacturing Practice: A Guide to its Responsible Management features a wealth of new information reflecting changes in the industry and advances in science that have occurred since the publication of the last edition back in 2013. They include topics such as: Food Safety Culture, Food Crime and Food Integrity Management Systems, Food Crime Risk Assessment including vulnerability risk assessment and Threat Analysis Critical Control Point (TACCP), Security and Countermeasures, Food Toxins, Allergens and Risk Assessment, Provenance and authenticity, Electronic and digital traceability technologies, Worker Welfare Standards; Smart Packaging, Food Donation Controls and Animal Food Supply, Safety Culture; Provenance and integrity testing and Sustainability Issues. In addition to the new topics mentioned above, Food and Drink – Good Manufacturing Practice, 7th Edition offers comprehensive coverage of information in chapters on Quality Management System; Hazard Analysis Critical Control Point (HACCP); Premises and Equipment; Cleaning and Sanitation; Product Control, Testing and Inspection; Heat Preserved Foods; Frozen Foods; Foods for Catering and Vending Operations; and much more. Comprises both general guidance and food sector-specific requirements for good manufacturing practice Incorporates all the most recent developments and changes in UK and EU law Provides a readable and accessible reference for busy managers in the food industry Food and Drink – Good Manufacturing Practice: A Guide to its Responsible Management, 7th Edition is a valuable reference for anyone in a managerial or technical capacity concerned with the manufacture, storage, and distribution of food and drink. The book is also a “must –read” for the recommended reading lists for food science, food technology and food policy undergraduate and postgraduate studies. IFST – the Institute of Food Science and Technology is the leading qualifying body for food professionals in Europe and the only professional qualifying body in the UK concerned with all aspects of food science and technology.

Chris Kerth R. The Science of Meat Quality

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16064.93 руб.
Meat has been a long sought after source of nutrients in human diets. Its nutrient-dense composition of protein, fats, vitamins and minerals makes it an integral part to healthy and balanced diets. As demand for meat continues to increase globally, a better understanding of efficiently producing quality meat products is becoming increasingly important. The Science of Meat Quality provides comprehensive coverage of meat quality from the biological basis of muscle development to end-product-use topics such as preparation and sensory analysis. The Science of Meat Quality explores the basis of meat quality long before it hits grocery store shelves. The book opens with a look at cellular muscle tissue development, metabolism and physiology. Subsequent chapters look at topics surrounding the development of tenderness, water-holding capacity, lipid oxidation and color in meat products. The final chapters discuss producing a good-tasting end product from preparing meat to preventing food-borne illness. Each chapter contains not only the theory behind that topic, but also detailed lab methodologies for measuring each meat quality trait. The Science of Meat Quality is an essential resource and reference for animal scientists, meat scientists, food scientists, and food industry personnel. Meat has been a long sought after source of nutrients in human diets. Its nutrient-dense composition of protein, fats, vitamins and minerals makes it an integral part to healthy and balanced diets. As demand for meat continues to increase globally, a better understanding of efficiently producing quality meat products is becoming increasingly important. The Science of Meat Quality provides comprehensive coverage of meat quality from the biological basis of muscle development to end-product-use topics such as preparation and sensory analysis. The Science of Meat Quality explores the basis of meat quality long before it hits grocery store shelves. The book opens with a look at cellular muscle tissue development, metabolism and physiology. Subsequent chapters look at topics surrounding the development of tenderness, water-holding capacity, lipid oxidation and color in meat products. The final chapters discuss producing a good-tasting end product from preparing meat to preventing food-borne illness. Each chapter contains not only the theory behind that topic, but also detailed lab methodologies for measuring each meat quality trait. The Science of Meat Quality is an essential resource and reference for animal scientists, meat scientists, food scientists, and food industry personnel.

Rajmund Michalski Application of IC-MS and IC-ICP-MS in Environmental Research

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9327.12 руб.
Introduces the reader to the field of ion chromatography, species analysis and hyphenated methods IC-MS and IC-ICP-MS including the theory and theirs applications Covers the importance of species analysis and hyphenated methods in ion chromatography Includes practical applications of IC-MS and IC-ICP-MS in environmental analysis Details sample preparation methods for ion chromatography Discusses hyphenated methods IC-MS and IC-ICP-MS used in determining both the total element contents and its elements Details speciation analysis used in studying biochemical cycles of selected chemical compounds; determining toxicity and ecotoxicity of elements; food and pharmaceuticals quality control; and in technological process control and clinical analytics

Alberto Escarpa Agricultural and Food Electroanalysis

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11192.55 руб.
Agricultural and Food Electroanalysis offers a comprehensive rationale of electroanalysis, revealing its enormous potential in agricultural food analysis. A unique approach is used which fills a gap in the literature by bringing in applications to everyday problems. This timely text presents in-depth descriptions about different electrochemical techniques following their basic principles, instrumentation and main applications. Such techniques offer invaluable features such as inherent miniaturization, high sensitivity and selectivity, low cost, independence of sample turbidity, high compatibility with modern technologies such as microchips and biosensors, and the use of exciting nanomaterials such as nanoparticles, nanotubes and nanowires. Due to the advantages that modern electroanalytical techniques bring to food analysis, and the huge importance and emphasis given today to food quality and safety, this comprehensive work will be an essential read for professionals and researchers working in analytical laboratories and development departments, and a valuable guide for students studying for careers in food science, technology and chemistry.

Ferenc Mohos A. Confectionery and Chocolate Engineering. Principles and Applications

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17330.4 руб.
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.

Yiyang Dong Direct Analysis in Real Time Mass Spectrometry. Principles and Practices of DART-MS

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11939.42 руб.
DART-MS is a relatively new, but very fast evolving technology. Due to its versatility, it addresses fields of crucial importance to people and community, e.g. food or agricultural, forensic, industrial, environmental, medicinal and clinical analysis.

Frank Niedermeier Designing Effective Quality Management Systems in Higher Education Institutions

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4852 руб.
This book introduces quality concepts, definitions of quality assurance and development and its main tools and instruments. It discusses the question why quality management (QM) is an important concept for higher education institutions and the possibilities to setup a quality management system.

Ravishankar V Rai Advances in Food Biotechnology

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19028.04 руб.
The application of biotechnology in the food sciences has led to an increase in food production and enhanced the quality and safety of food. Food biotechnology is a dynamic field and the continual progress and advances have not only dealt effectively with issues related to food security but also augmented the nutritional and health aspects of food. Advances in Food Biotechnology provides an overview of the latest development in food biotechnology as it relates to safety, quality and security. The seven sections of the book are multidisciplinary and cover the following topics: GMOs and food security issues Applications of enzymes in food processing Fermentation technology Functional food and nutraceuticals Valorization of food waste Detection and control of foodborne pathogens Emerging techniques in food processing Bringing together experts drawn from around the world, the book is a comprehensive reference in the most progressive field of food science and will be of interest to professionals, scientists and academics in the food and biotech industries. The book will be highly resourceful to governmental research and regulatory agencies and those who are studying and teaching food biotechnology.

Elhassan Eiman, M. Ahmed Elhadi, S. Khalid Hassan Quality Assurance of Selected Sudanese Medicinal Plants

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8927 руб.
Medicinal plants are important in health and economic component of the floras in developed as well as developing countries. Increasing world-wide interest in herbal remedies, expanding reliance of local health care on traditional remedies, and a renewed interest in the development of pharmaceuticals from plant source have greatly increased trade in medicinal plant materials.The book is an inventory of the quality assurance of the selected Sudanese medicinal plants. It contains an introduction to medicinal plants importance as therapeutic source, economic value of phytomedicine, and medicinal plants local trade structure in Sudan. The book reveals the definition of quality assurance of the herbal medicinal plants products, and the quality standards of herbal products. It includes the material, methods and equipments used in the work. Both consumers and health-care professionals need up-to-date authoritative information on the safety and efficacy of medicinal plants. Academics and Pharmaceutical Companies have to devote themselves to research in medicinal plants quality assurance.

Assefa Abraham, Tessema Misikire The Roles of Stakeholder Participation

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8789 руб.
Urban Agriculture (UA) has the potential for achieving food security and increased quality of life for many people in Addis Ababa. However, urban farming has faced with many barriers such as lack of access to land, input and extension services that make it less productive. Moreover, stakeholders have different perceptions and priorities for UA. The objective of this study was therefore, initiated to understand the problematic situations by applying Soft System Methodology (SSM). Within the SSM framework, stakeholder analysis and forcefield analysis were used as a major tools.

Tshuma Reuben Quality Assurance in Zimbabwe.s 2-5-2 Teaching Practice

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9314 руб.
While there has been a growing body of literature on Teacher Education in Zimbabwe, this study to the best of the author's knowledge is the first to examine in depth the phenomenon of quality assurance in Teaching Practice at primary teacher education. It is a scholarly contribution to quality assurance in teacher education in general and teaching practice in particular in a country that takes teacher education very seriously where some countries in the region have even closed teachers' colleges. The literature extensively covers international and Zimbabwean studies on the subject hence is of valuable contribution to the teacher education literature in the international, local, regional contexts and elsewhere in Africa. Very ideal for Teacher Education Institutions and mentors working with student teachers.

Katharine Bagshaw Audit and Assurance Essentials. For Professional Accountancy Exams

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5155.06 руб.
An accessible beginner’s guide to the fundamentals of audit and assurance Audit and assurance is a basic and vital aspect of the financial world and a key element of all professional accountancy programs. Whereas professional training on the topic frequently immerses students in too much detail while glossing the basics, this book begins with the fundamentals and expands to cover the details in a more measured way. With practical examples and end-of-chapter examples, External Audit and Assurance Essentials breaks down a difficult and challenging field of professional accounting.

Mujumdar Arun S. Drying Technologies in Food Processing

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19007.09 руб.
Drying is by far the most useful large scale operation method of keeping solid foods safe for long periods of time, and is of fundamental importance in most sectors of food processing. Drying operations need to be precisely controlled and optimized in order to produce a good quality product that has the highest level of nutrient retention and flavor whilst maintaining microbial safety. This volume provides an up to date account of all the major drying technologies employed in the food industry and their underlying scientific principles and effects. Various equipment designs are classified and described. The impact of drying on food properties is covered, and the micro-structural changes caused by the process are examined, highlighting their usefulness in process analysis and food design. Key methods for assessing food properties of dried products are described, and pre-concentration and drying control strategies are reviewed. Thermal hazards and fire/explosion detection and prevention for dryers are discussed in a dedicated chapter. Where appropriate, sample calculations are included for engineers and technologists to follow. The book is directed at food scientists and technologists in industry and research, food engineers and drying equipment manufacturers.

Stephanie Clark Food Processing. Principles and Applications

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15367.98 руб.
Food Processing: Principles and Applications second edition is the fully revised new edition of this best-selling food technology title.Advances in food processing continue to take place as food scientists and food engineers adapt to the challenges imposed by emerging pathogens, environmental concerns, shelf life, quality and safety, as well as the dietary needs and demands of humans. In addition to covering food processing principles that have long been essential to food quality and safety, this edition of Food Processing: Principles and Applications, unlike the former edition, covers microbial/enzyme inactivation kinetics, alternative food processing technologies as well as environmental and sustainability issues currently facing the food processing industry. The book is divided into two sections, the first focusing on principles of food processing and handling, and the second on processing technologies and applications. As a hands-on guide to the essential processing principles and their applications, covering the theoretical and applied aspects of food processing in one accessible volume, this book is a valuable tool for food industry professionals across all manufacturing sectors, and serves as a relevant primary or supplemental text for students of food science.

Malgorzata Baranska Carotenoids. Nutrition, Analysis and Technology

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12312.51 руб.
Carotenoids are an essential component of the human diet. Bioactive by nature, they are rich in antioxidants, promote vitamin A activity and lower the development of chronic illnesses. As such they are an area of growing interest to researchers and scientists who are working to design, develop and launch new functional food products, dietary supplements and other nutritional solutions. Carotenoids: Nutrition, Analysis and Technology is an up-to-date overview of the key areas of carotenoids in nutrition, therapy and technology. In the first section, the authors present a functional food perspective, outlining the therapeutic applications of the bioactive pigments. The second part is dedicated to the spectroscopic analysis of carotenoids, providing in-depth scientific methods and real research findings. In the final section, various technological applications of carotenoids are considered, including biotechnology and future prospects. Written by international experts in the field, this comprehensive book will be of interest to food scientists and researchers, nutritionists and health food companies. It will be of particular use to anyone involved in the spectroscopic analysis of carotenoids and other related bioactives.

Jan-Philip Heim Project Thesis in the Field of Quality Management

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8139 руб.
This academic paper deals with the management system of JGArchitects, an architectural practice in New York - a city well known for its broad architectural offer. Titled "Improvement of JGArchitects' Management System [JMS] by standardizing and optimizing Processes", it is written in the field of quality management/ quality assurance. The focus of the analysis lies on identifying opportunities for improvement and on concepts to advance the system. The elaboration brings JGArchitects quality system into focus to increase both process stability and product quality. Three main aspects were discovered which needed to be improved to increase JMS efficiency: 1. Process control was restricted by partly not suitable measurement methods 2. The amount of change orders caused by architectural errors bear the opportunity for further reduction 3. JMS documentation process missed evaluation and standardized procedures.

Sally-Anne Pitt Internal Audit Quality. Developing a Quality Assurance and Improvement Program

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5343.66 руб.
Deliver increased value by embedding quality into internal audit activities Internal Audit Quality: Developing a Quality Assurance and Improvement Program is a comprehensive and authoritative guide to better practice internal auditing. Written by a global expert in audit quality, this guide is the first to provide complete coverage of the elements that comprise an effective internal audit quality assurance and improvement program. Readers will find practical solutions for monitoring and measuring internal audit performance drawn from The IIA's International Standards for the Professional Practice of Internal Auditing, and complemented by advice and case studies from leading audit practitioners from five different continents. Major corporate and financial collapses over the past decade have challenged the value of internal audit. With an increased focus on internal audit's role in good governance, management is increasingly demanding that internal audit provides assurance of the quality of its own activities. The IIA standards provide a framework for audit quality in the form of mandatory guidance . Recent research indicates that the majority of internal audit functions do not fully comply with the standards and, as a result, are not servicing the needs of their organizations as well as they might. Internal Audit Quality offers a roadmap to internal audit quality, providing readers the guidance they need to: Embed quality into all elements of internal audit from strategic and operational planning down to day-to-day tasks Create well-defined internal audit programs and procedures Independently self-assess internal audit quality and performance Conform with the IIA standards and better practice Provide assurance over internal audit efficiency and effectiveness Deliver value by meeting stakeholder expectations As a key component of good governance, internal audit is on the rise. The days of retrospective, compliance-focused auditing is a thing of the past. Organizations expect more of internal audit, and many internal audit activities are accepting the challenge. Rather than relying on audit supervision and external assessments, modern auditors are embedding quality into audit activities to create effective programs. For the auditor looking to distinguish themselves as leading edge, Internal Audit Quality provides the guidance that enables the right work, at the right time, in the right way.

Sina Gerdes Western food in Shanghai. Chinese consumption patterns and globalization in China

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2939 руб.
Research Paper (postgraduate) from the year 2014 in the subject Politics - International Politics - Topic: Globalization, Political Economics, grade: 1,7, University of Paderborn, language: English, abstract: Eating is a basic need for human life and the variety of offered food worldwide is huge. In China, the fast developing nation with an increasing number of habitants and a booming economy, the offer of foreign cuisines grows steadily. The variety includes Western dishes, too, which are slowly establishing in China. Existing differences between Chinese and Western restaurants and dishes are obvious. Thus, this paper investigates which factors influence the consumption patterns of the Chinese regarding Western food, taking the current offer in Shanghai as an example. Exploring this question a qualitative analysis with Chinese partici-pants was conducted. For the analysis, 15 categories were developed based on 7 interviews, which provided detailed information about the participant's attitude, opinion and consumption behavior regarding Western food. The Chinese consciously chose Western restaurants because of the environment there, the different taste of the food or to learn more about a foreign culture. Due to the Opening-up policy and an ongoing globalization process, the younger generation becomes more open-minded and interested in experiencing something new and demands an increased offer with high quality. Implications and limitations are discussed. This research pape...

Georgios Danezis P. Food Authentication. Management, Analysis and Regulation

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14923.4 руб.
The determination of food authenticity is a vital component of quality control. Its importance has been highlighted in recent years by high-profile cases in the global supply chain such as the European horsemeat scandal and the Chinese melamine scandal which led to six fatalities and the hospitalisation of thousands of infants. As well as being a safety concern, authenticity is also a quality criterion for food and food ingredients. Consumers and retailers demand that the products they purchase and sell are what they purport to be. This book covers the most advanced techniques used for the authentication of a vast number of products around the world. The reader will be informed about the latest pertinent analytical techniques. Chapters focus on the novel techniques & markers that have emerged in recent years. An introductory section presents the concepts of food authentication while the second section examines in detail the analytical techniques for the detection of fraud relating to geographical, botanical, species and processing origin and production methods of food materials and ingredients. Finally, the third section looks at consumer attitudes towards food authenticity, the application of bioinformatics to this field, and the Editor’s conclusions and future outlook. Beyond being a reference to researchers working in food authentication it will serve as an essential source to analytical scientists interested in the field and food scientists to appreciate analytical approaches. This book will be a companion to under- and postgraduate students in their wander in food authentication and aims to be useful to researchers in universities and research institutions.

Howard Luke R. Analysis of Antioxidant-Rich Phytochemicals

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17422.85 руб.
To quantify antioxidants in natural sources, the application of chromatography techniques with different detectors followed by skillful sample preparation is necessary. Analysis of Antioxidant-Rich Phytochemicals is the first book that specifically covers and summarizes the details of sample preparation procedures and methods developed to identify and quantify various types of natural antioxidants in foods. Focusing on the principle of quantification methods for natural antioxidants, the book reviews and summarizes current methods used in the determination of antioxidant-rich phytochemicals in different sources. Chapter by chapter, the distinguished team of authors describes the various methods used for analysis of the different antioxidant-rich phytochemicals – phenolic acids; carotenoids; anthocyanins; ellagitannins, flavonols and flavones; catechins and procyanidins; flavanones; stilbenes; phytosterols; and tocopherols and tocotrienols. Going beyond extensive reviews of the scientific literature, the expert contributors call on their accumulated experience in sample extraction and analysis to outline procedures, identify potential problems in dealing with different samples, and offer trouble-shooting tips for the analysis. Analysis of Antioxidant-Rich Phytochemicals covers the important food applications and health-promoting functions of the major antioxidant phytochemicals, presents general analysis principles and procedures, and systematically reviews and summarizes the various analytical methods necessary for each type of natural antioxidant in different food sources.

John Bower A. Statistical Methods for Food Science. Introductory Procedures for the Food Practitioner

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6413.24 руб.
The recording and analysis of food data are becoming increasingly sophisticated. Consequently, the food scientist in industry or at study faces the task of using and understanding statistical methods. Statistics is often viewed as a difficult subject and is often avoided because of its complexity and a lack of specific application to the requirements of food science. This situation is changing – there is now much material on multivariate applications for the more advanced reader, but a case exists for a univariate approach aimed at the non-statistician. This second edition of Statistical Methods for Food Science provides a source text on accessible statistical procedures for the food scientist, and is aimed at professionals and students in food laboratories where analytical, instrumental and sensory data are gathered and require some form of summary and analysis before interpretation. It is suitable for the food analyst, the sensory scientist and the product developer, and others who work in food-related disciplines involving consumer survey investigations will also find many sections of use. There is an emphasis on a ‘hands-on’ approach, and worked examples using computer software packages and the minimum of mathematical formulae are included. The book is based on the experience and practice of a scientist engaged for many years in research and teaching of analytical and sensory food science at undergraduate and post-graduate level. This revised and updated second edition is accompanied by a new companion website giving the reader access to the datasets and Excel spreadsheets featured in the book. Check it out now by visiting www.wiley.com/go/bower/statistical or by scanning the QR code below.

Viggo Norn Emulsifiers in Food Technology

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15370.81 руб.
Emulsifiers are essential components of many industrial food recipes. They have the ability to act at the interface between two phases, and so can stabilise the desired mix of oil and water in a mayonnaise, ice cream or salad dressing. They can also stabilise gas/liquid mixtures in foams. More than that, they are increasingly employed in textural and organoleptic modification, in shelf life enhancement, and as complexing or stabilising agents for other components such as starch or protein. Applications include modifying the rheology of chocolate, the strengthening of dough, crumb softening and the retardation of staling in bread. This volume, now in a revised and updated second edition, introduces emulsifiers to those previously unfamiliar with their functions, and provides a state of the art account of their chemistry, manufacture, application and legal status for more experienced food technologists. Each chapter considers one of the main chemical groups of food emulsifiers. Within each group the structures of the emulsifiers are considered, together with their modes of action. This is followed by a discussion of their production / extraction and physical characteristics, together with practical examples of their application. Appendices cross-reference emulsifier types with applications, and give E-numbers, international names, synonyms and references to analytical standards and methods. This is a book for food scientists and technologists, ingredients suppliers and quality assurance personnel.

Instaread Summaries Summary of Salt Sugar Fat. by Michael Moss . Includes Analysis

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702 руб.
Книга "Summary of Salt Sugar Fat. by Michael Moss | Includes Analysis".Summary of Salt Sugar Fat by Michael Moss | Includes Analysis Preview: Salt Sugar Fat by Michael Moss is a compelling nonfiction investigation into how corporate food manufacturers have come to rely on salt, sugar, and fat as the mainstays of processed and prepackaged food.The food industry in the United States has become intensely dependent on these three potentially harmful ingredients to achieve its massive profits. This reliance has contributed to myriad public health problems, such as rising incidence of diabetes and obesity. Food executives have sought to manipulate consumption and drive up revenue at the expense of their consumers’ health.The market for processed foods is an extremely competitive one; the average grocery store carries tens of thousands of products, of which only a small percentage will remain on the shelf and produce modest sales by industry standards. To maintain an advantage against rival companies, food manufacturers must continually churn out products that consumers crave… PLEASE NOTE: This is key takeaways and analysis of the book and NOT the original book. Inside this Instaread Summary of Salt Sugar Fat by Michael Moss | Includes Analysis Overview of the Book Important People Key Takeaways Analysis of Key Takeaways About the AuthorWith Instaread, you can get the key takeaways, summary and analysis of a book in 15 minutes. We read every chapter, identify the key takeawa...

Delia Rodriguez-Amaya B. Food Carotenoids. Chemistry, Biology and Technology

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14920.56 руб.
Carotenoids were first studied as natural pigments, then as precursors of vitamin A, and then as bioactive compounds against chronic diseases. These compounds have been and continue to be the subject of intense research worldwide, now with an expanded scope. Food Carotenoids: Chemistry, Biology and Technology gathers all the important information about these major compounds which impact both food quality and human health. It integrates in one volume various aspects of food carotenoids, such as: Structures and physicochemical properties Biosynthetic pathways and metabolism Analysis and composition of foods Stability and reactions during processing Commercial production as food colorants and precursors of aroma compounds Bioavailability and health benefits Having worked with carotenoids in various aspects for 44 years, Delia Rodriguez-Amaya is uniquely placed to pass on her wealth of knowledge in this field. This book will serve as solid background information for professionals in Food Science, Food Technology, Nutrition, Agriculture, Biology, Chemistry and Medical Sciences, whether in the academe, industry, governmental and non-governmental agencies.

David Rwanyamugabo, Stephen Mugabi The Analysis of the causes of food price increase and policy options to enhance food security in Rwanda

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3302 руб.
Bachelor Thesis from the year 2018 in the subject Economics - Other, University of Rwanda (college of Business and Economics), course: Bsc.Economics, language: English, abstract: Market is the main arbiter of how the available food is distributed both within and between countries. Food price volatility informs consumers and price analysts and availability of food in the region. Food price surges reduce purchasing power of households that are weekly linked to markets and remain obstacle in the way to feed the poor adequately. thus, food price surges lead poor people to limit their food consumption and shift to even less balanced diets, with harmful effects on health in short and long run.The research found out that prices escalated from 2008-2015 and the major factors gearing food price volatility is said to be caused by a number of factors such as climatic changes, population explosion, Development of tourism which increased aggregate demand and joining world market.In the light of the government of Rwanda efforts are aimed to ensure food security to its population, food price volatility could capture the attention of the government of Rwanda, therefore food price policies should be oriented to stabilization of price of food commodities which price volatility granger cause price volatility in other food commodity prices.

Dion Boucicault London assurance. A comedy in five Acts

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1377 руб.
London assurance. A comedy in five Acts - 2. Band is an unchanged, high-quality reprint of the original edition of 1877.Hansebooks is editor of the literature on different topic areas such as research and science, travel and expeditions, cooking and nutrition, medicine, and other genres. As a publisher we focus on the preservation of historical literature. Many works of historical writers and scientists are available today as antiques only. Hansebooks newly publishes these books and contributes to the preservation of literature which has become rare and historical knowledge for the future.

Arun Kilara Dairy Processing and Quality Assurance

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17908.08 руб.
Dairy Processing and Quality Assurance, Second Edition describes the processing and manufacturing stages of market milk and major dairy products, from the receipt of raw materials to the packaging of the products, including the quality assurance aspects. The book begins with an overview of the dairy industry, dairy production and consumption trends. Next are discussions related to chemical, physical and functional properties of milk; microbiological considerations involved in milk processing; regulatory compliance; transportation to processing plants; and the ingredients used in manufacture of dairy products. The main section of the book is dedicated to processing and production of fluid milk products; cultured milk including yogurt; butter and spreads; cheese; evaporated and condensed milk; dry milks; whey and whey products; ice cream and frozen desserts; chilled dairy desserts; nutrition and health; sensory evaluation; new product development strategies; packaging systems; non-thermal preservation technologies; safety and quality management systems; and dairy laboratory analytical techniques. This fully revised and updated edition highlights the developments which have taken place in the dairy industry since 2008. The book notably includes: New regulatory developments The latest market trends New processing developments, particularly with regard to yogurt and cheese products Functional aspects of probiotics, prebiotics and synbiotics A new chapter on the sensory evaluation of dairy products Intended for professionals in the dairy industry, Dairy Processing and Quality Assurance, Second Edition, will also appeal to researchers, educators and students of dairy science for its contemporary information and experience-based applications.

Carol Wallace Food Safety for the 21st Century. Managing HACCP and Food Safety throughout the Global Supply Chain

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17907.37 руб.
The HACCP (Hazard Analysis and Critical Control Points) system is still recognised internationally as the most effective way to produce safe food throughout the supply chain, but a HACCP system cannot operate in a vacuum. It requires prerequisite programmes to be in place and it can be highly affected by, or dependent upon, other major considerations such as animal, plant, human and environmental health, food security and food defence. This book: Provides a practical and up-to-date text covering the essentials of food safety management in the global supply chain, giving the reader the knowledge and skills that they need to design, implement and maintain a world-class food safety programme. Builds on existing texts on HACCP and food safety, taking the next step forward in the evolution of HACCP and providing a text that is relevant to all sectors and sizes of food businesses throughout the world. Shares practical food safety experience, allowing development of best-practice approaches. This will allow existing businesses to improve their systems and enable businesses that are new to HACCP and food safety management requirements in both developed and developing countries to build on existing knowledge for more rapid application of world-class food safety systems. Educates practitioners such that they will be able to use their judgement in decision-making and to influence those who make food policy and manage food operations. This book is an essential resource for all scientists and managers in the food industry (manufacturing and foodservice); regulators and educators in the field of food safety; and students of food science and technology.

Dion Boucicault London Assurance

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1389 руб.
London Assurance - a Comedy in five Acts is an unchanged, high-quality reprint of the original edition of 1889.Hansebooks is editor of the literature on different topic areas such as research and science, travel and expeditions, cooking and nutrition, medicine, and other genres. As a publisher we focus on the preservation of historical literature. Many works of historical writers and scientists are available today as antiques only. Hansebooks newly publishes these books and contributes to the preservation of literature which has become rare and historical knowledge for the future.

Ioannis Boziaris S. Seafood Processing. Technology, Quality and Safety

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15889.74 руб.
Part of the new IFST Advances in Food Science Series, Seafood Processing: Technology, Quality and Safety covers the whole range of current processes which are applied to seafood, as well as quality and safety aspects. The first part of the book (‘Processing Technologies’) covers primary processing, heating, chilling, freezing, irradiation, traditional preservation methods (salting, drying, smoking, fermentation, etc), frozen surimi and packaging. The subjects of waste management and sustainability issues of fish processing are also covered. In the second part (‘Quality and Safety Issues’), quality and safety analysis, fish and seafood authenticity and risk assessment are included.

Om Singh V. Food Borne Pathogens and Antibiotic Resistance

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14920.56 руб.
Food is an essential means for humans and other animals to acquire the necessary elements needed for survival. However, it is also a transport vehicle for foodborne pathogens, which can pose great threats to human health. Use of antibiotics has been enhanced in the human health system; however, selective pressure among bacteria allows the development for antibiotic resistance. Foodborne Pathogens and Antibiotic Resistance bridges technological gaps, focusing on critical aspects of foodborne pathogen detection and mechanisms regulating antibiotic resistance that are relevant to human health and foodborne illnesses This groundbreaking guide: • Introduces the microbial presence on variety of food items for human and animal consumption. • Provides the detection strategies to screen and identify the variety of food pathogens in addition to reviews the literature. • Provides microbial molecular mechanism of food spoilage along with molecular mechanism of microorganisms acquiring antibiotic resistance in food. • Discusses systems biology of food borne pathogens in terms of detection and food spoilage. • Discusses FDA’s regulations and Hazard Analysis and Critical Control Point (HACCP) towards challenges and possibilities of developing global food safety. Foodborne Pathogens and Antibiotic Resistance is an immensely useful resource for graduate students and researchers in the food science, food microbiology, microbiology, and industrial biotechnology.

Mirza Shoaib Determinants of Consumer Preferences in Fast Food Restaurants. An Application of the DINESERV Model

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2989 руб.
Master's Thesis from the year 2016 in the subject Sociology - Consumption and Advertising, Iqra University, course: Marketing, language: English, abstract: The purpose of this research is to investigate the consumer preferences for the fast food restaurants by using modified DINESERV. The research is done in Karachi to target those who visit fast food restaurants. The variables used for this research are; consumer preference as a dependent variable and independent variables are DINESERV (Tangible, Reliability, Responsiveness, Assurance and Empathy) and Price. Sample data were conveniently collected from different fast food restaurants. Out of 330 respondents, 24 were outliers and 306 sample size is considered data from respondents. Factor analysis and multiple regression technique are used to achieve the objective. Results show that DINESERV subset Tangible, Reliability, Responsiveness and Price are the most significant variables among all.

Rahman Mohammad Shafiur Handbook of Food Process Design, 2 Volume Set

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43000.75 руб.
In the 21st Century, processing food is no longer a simple or straightforward matter. Ongoing advances in manufacturing have placed new demands on the design and methodology of food processes. A highly interdisciplinary science, food process design draws upon the principles of chemical and mechanical engineering, microbiology, chemistry, nutrition and economics, and is of central importance to the food industry. Process design is the core of food engineering, and is concerned at its root with taking new concepts in food design and developing them through production and eventual consumption. Handbook of Food Process Design is a major new 2-volume work aimed at food engineers and the wider food industry. Comprising 46 original chapters written by a host of leading international food scientists, engineers, academics and systems specialists, the book has been developed to be the most comprehensive guide to food process design ever published. Starting from first principles, the book provides a complete account of food process designs, including heating and cooling, pasteurization, sterilization, refrigeration, drying, crystallization, extrusion, and separation. Mechanical operations including mixing, agitation, size reduction, extraction and leaching processes are fully documented. Novel process designs such as irradiation, high-pressure processing, ultrasound, ohmic heating and pulsed UV-light are also presented. Food packaging processes are considered, and chapters on food quality, safety and commercial imperatives portray the role process design in the broader context of food production and consumption.

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Meat has been a long sought after source of nutrients in human diets. Its nutrient-dense composition of protein, fats, vitamins and minerals makes it an integral part to healthy and balanced diets. As demand for meat continues to increase globally, a better understanding of efficiently producing quality meat products is becoming increasingly important. The Science of Meat Quality provides comprehensive coverage of meat quality from the biological basis of muscle development to end-product-use topics such as preparation and sensory analysis. The Science of Meat Quality explores the basis of meat quality long before it hits grocery store shelves. The book opens with a look at cellular muscle tissue development, metabolism and physiology. Subsequent chapters look at topics surrounding the development of tenderness, water-holding capacity, lipid oxidation and color in meat products. The final chapters discuss producing a good-tasting end product from preparing meat to preventing food-borne illness. Each chapter contains not only the theory behind that topic, but also detailed lab methodologies for measuring each meat quality trait. The Science of Meat Quality is an essential resource and reference for animal scientists, meat scientists, food scientists, and food industry personnel. Meat has been a long sought after source of nutrients in human diets. Its nutrient-dense composition of protein, fats, vitamins and minerals makes it an integral part to healthy and balanced diets. As demand for meat continues to increase globally, a better understanding of efficiently producing quality meat products is becoming increasingly important. The Science of Meat Quality provides comprehensive coverage of meat quality from the biological basis of muscle development to end-product-use topics such as preparation and sensory analysis. The Science of Meat Quality explores the basis of meat quality long before it hits grocery store shelves. The book opens with a look at cellular muscle tissue development, metabolism and physiology. Subsequent chapters look at topics surrounding the development of tenderness, water-holding capacity, lipid oxidation and color in meat products. The final chapters discuss producing a good-tasting end product from preparing meat to preventing food-borne illness. Each chapter contains not only the theory behind that topic, but also detailed lab methodologies for measuring each meat quality trait. The Science of Meat Quality is an essential resource and reference for animal scientists, meat scientists, food scientists, and food industry personnel.
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