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Food Quality Assurance

Inteaz Alli

Author : Inteaz Alli
Publisher : CRC Press
Page : 116 pages
File Size : 54,8 Mb
Release : 2003-08-27
Category : Technology & Engineering
ISBN : 9781135459987

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Food Quality Assurance by Inteaz Alli Pdf

The field of food quality assurance has evolved substantially over the past decade, and certain key developments have become widely accepted. These include Quality Systems (e.g., ISO 9000) and HACCP. Consequently, it has become essential for undergraduate Food Science and Food Technology students preparing for careers in the food industry to have some basic training in these systems as part of the curricula in their university or college programs. Food Quality Assurance: Principles and Practices integrates the latest principles, practices, and terminology of food safety systems with those of quality management systems to provide an understanding of a single food quality management system. Chapters define industry terminology, review the differences and components of food quality and food safety, explain Quality Programs and Quality Systems, and thoroughly examine Good Manufacturing Practices and HACCP. Written primarily as an undergraduate-level text for Food Quality Assurance and Food Quality Management courses, the book combines the fundamentals of food safety and quality systems with the latest data from recognized international and national organizations. This is an essential guide for teaching food quality assurance to students.

Quality Assurance for the Food Industry

J. Andres Vasconcellos

Author : J. Andres Vasconcellos
Publisher : CRC Press
Page : 449 pages
File Size : 47,6 Mb
Release : 2003-12-29
Category : Technology & Engineering
ISBN : 9780203498101

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Quality Assurance for the Food Industry by J. Andres Vasconcellos Pdf

Food companies, regardless of their size and scope, understand that it is impossible to establish a single division devoted to "quality", as quality is the responsibility and purpose of every company employee. Applying this theory demands the cooperation of each employee and an understanding of the methodology necessary to establish, implement, and

Food Process Engineering and Quality Assurance

C.O. Mohan,Elizabeth Carvajal-Millan,C.N. Ravishankar,A. K. Haghi

Author : C.O. Mohan,Elizabeth Carvajal-Millan,C.N. Ravishankar,A. K. Haghi
Publisher : CRC Press
Page : 436 pages
File Size : 53,9 Mb
Release : 2018-02-28
Category : Science
ISBN : 9781351869621

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Food Process Engineering and Quality Assurance by C.O. Mohan,Elizabeth Carvajal-Millan,C.N. Ravishankar,A. K. Haghi Pdf

This new book, Food Process Engineering and Quality Assurance, provides an abundance of valuable new research and studies in novel technologies used in food processing and quality assurance issues of food. The 750-page book gives a detailed technical and scientific background of various food processing technologies that are relevant to the industry. The food process related application of engineering technology involves interdisciplinary teamwork, which, in addition to the expertise of interdisciplinary engineers, draws on that of food technologists, microbiologists, chemists, mechanical engineers, biochemists, geneticists, and others. The processes and methods described in the book are applicable to many areas of the food industry, including drying, milling, extrusion, refrigeration, heat and mass transfer, membrane-based separation, concentration, centrifugation, fluid flow and blending, powder and bulk-solids mixing, pneumatic conveying, and process modeling, monitoring, and control. Food process engineering know-how can be credited with improving the conversion of raw foodstuffs into safe consumer products of the highest possible quality. This book looks at advanced materials and techniques used for, among other things, chemical and heat sterilization, advanced packaging, and monitoring and control, which are essential to the highly automated facilities for the high-throughput production of safe food products. With contributions from prominent scientists from around the world, this volume provides an abundance of valuable new research and studies on novel technologies used in food processing and quality assurance issues. It gives a detailed technical and scientific background of various food processing technologies that are relevant to the industry. Special emphasis is given to the processing of fish, candelilla, dairy, and bakery products. Rapid detection of pathogens and toxins and application of nanotechnology in ensuring food safety are also emphasized. Key features: • Presents recent research development with applications • Discusses new technology and processes in food process engineering • Provides several chapters on candelilla (which is frequently used as a food additive but can also be used in cosmetics, drugs, etc.), covering its characteristics, common uses, geographical distribution, and more

Rapid and On-Line Instrumentation for Food Quality Assurance

I Tothill

Author : I Tothill
Publisher : Elsevier
Page : 424 pages
File Size : 48,7 Mb
Release : 2003-08-31
Category : Technology & Engineering
ISBN : 9781855737105

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Rapid and On-Line Instrumentation for Food Quality Assurance by I Tothill Pdf

Many measurements of product and process characteristics have traditionally been 'off-line', involving removing the product and taking it to a quality control laboratory for analysis over a period of hours or even days. However, the development of faster, more automated methods of production, and the shift to more proactive quality and safety management systems such as HACCP, has forced the food industry to look for more rapid methods with the potential for continuous, real-time measurement of products and processes. With its distinguished editor and international team of contributors, this important collection summarises key developments in this growing field. Part one reviews the emergence of new methods for analysing food safety. It includes chapters on the detection of foreign bodies, other contaminants such as toxins, pesticides, dioxins and veterinary residues, and rapid methods for detecting pathogenic and spoilage bacteria. Part two discusses the measurement of product quality. There are chapters on analysing ingredients such as additives and micronutrients, genetically-modified organisms and added water. A number of chapters discuss methods for analysing food composition, and the use of electronic noses to monitor food quality. A final chapter reviews ways of integrating such measurements into effective process control. Rapid and on-line instrumentation for food quality assurance provides a benchmark of good practice in this important field, and will be a valuable reference for the food industry. Summarises key developments in the growing field of food quality assurance, focussing on rapid and on-line instrumentation Includes chapters on the detection of foreign bodies, pathogenic and spoilage bacteria and other contaminants such as toxins, pesticides, dioxins and veterinary residues Discusses the measurement of product quality and analyses ingredients such as additives and micronutrients, genetically-modified organisms and added water

Food Fraud

Rosalee S. Hellberg,Karen Everstine,Steven A. Sklare

Author : Rosalee S. Hellberg,Karen Everstine,Steven A. Sklare
Publisher : Academic Press
Page : 415 pages
File Size : 51,7 Mb
Release : 2020-11-30
Category : Medical
ISBN : 9780128172438

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Food Fraud by Rosalee S. Hellberg,Karen Everstine,Steven A. Sklare Pdf

Food Fraud: A Global Threat With Public Health and Economic Consequences serves as a practical resource on the topic of food fraud prevention and compliance with regulatory and industry standards. It includes a brief overview of the history of food fraud, current challenges, and vulnerabilities faced by the food industry, and requirements for compliance with regulatory and industry standards on mitigating vulnerability to food fraud, with a focus on the Global Food Safety Initiative (GFSI) Benchmarking Requirements. The book also provides individual chapters dedicated to specific commodities or sectors of the food industry known to be affected by fraud, with a focus on specific vulnerabilities to fraud, the main types of fraud committed, analytical methods for detection, and strategies for mitigation. The book provides an overview of food fraud mitigation strategies applicable to the food industry and guidance on how to start the process of mitigating the vulnerability to food fraud. The intended audience for this book includes food industry members, food safety and quality assurance practitioners, food science researchers and professors, students, and members of regulatory agencies. Presents industry and regulatory standards for mitigating vulnerability to food fraud including Global Food Safety Initiative (GFSI) Benchmarking Requirements Provides tools and resources to comply with industry and regulatory standards, including steps for developing a food fraud vulnerability assessment and mitigation plan Contains detailed, commodity-specific information on the major targets of food fraud, including specific vulnerabilities to fraud, analytical methods, and strategies for mitigation

Quality management in food chains

Ludwig Theuvsen,Achim Spiller,Martina Peupert,Gabriele Jahn

Author : Ludwig Theuvsen,Achim Spiller,Martina Peupert,Gabriele Jahn
Publisher : BRILL
Page : 509 pages
File Size : 42,5 Mb
Release : 2023-08-28
Category : Technology & Engineering
ISBN : 9789086866052

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Quality management in food chains by Ludwig Theuvsen,Achim Spiller,Martina Peupert,Gabriele Jahn Pdf

This publication comprises material on recent studies on quality management in agri-food chains. Due to several food crisis’s (e.g. BSE, Foot-and-Mouth disease) and growing demands for food quality and safety, quality management systems and quality assurance schemes have been widely adopted in different countries in recent years. Scientific knowledge about the features, the acceptance and the effectiveness and efficiency of these newly introduced quality management initiatives, has remained scarce until now. The material by experts in the field, focuses on the evaluation of quality management systems and quality assurance schemes. The main issues are the costs and benefits of quality management given the influence of the public sector and consumers' expectations about food quality and safety. Not only are benchmarking and harmonisation methods examined with regard to their impact on the effectiveness of quality assurance schemes, but, also the role of trust, cooperation and integration for efficient quality management is discussed. Different economic theories such as microeconomics, organization and marketing theory as well as advanced statistical methods are applied. Concepts are discussed from the various points of view of industrialised, export-oriented and developing countries throughout the book. The information in this book give a comprehensive review of quality management concepts in food chains and highlight future research directions from a global perspective. This book is of interest to all those who concern themselves with the topic, be it in academia or in the professional sector.

Safety And Quality Assurance In Food Supply Chain

K.P. Sudheer,Bindu Lakshmanan

Author : K.P. Sudheer,Bindu Lakshmanan
Publisher : New India Publishing Agency
Page : 6 pages
File Size : 41,7 Mb
Release : 2020-09-26
Category : Technology & Engineering
ISBN : 9789389907100

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Safety And Quality Assurance In Food Supply Chain by K.P. Sudheer,Bindu Lakshmanan Pdf

Technological advances have profoundly influenced the food industry with deep imprints on food safety and quality. Food safety and quality assurance demands a huge expertise from food technologists and an enormous commitment from food industry. An exquisite presentation of an array of novel technologies to guarantee safety and quality in food supply chain of diverse food composites is an innovative venture to inspire the students, to guide researchers and to persuade entrepreneurs. Chapters on oil and water quality, sensory analysis through fuzzy logic, hazards and its detection in milk, meat, fish and different agricultural produce accentuate the uniqueness of this book. Emerging technologies for non-destructive quality analysis, pragmatic approaches to ensure safety and quality in milling and baking industry as well as a comprehensive sketch of regulatory norms for promoting export are the notable highlights of this book. HACCP protocols pertinent to different food industries are vividly depicted. With an enriching academic background and proven experience, authors of each chapter have contributed abundantly to uphold the promise of this book to be a robust pillar to promote a healthy society.

Total Quality Assurance for the Food Industries

WA Gould

Author : WA Gould
Publisher : Elsevier
Page : 452 pages
File Size : 43,7 Mb
Release : 2013-12-01
Category : Technology & Engineering
ISBN : 9781845696153

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Total Quality Assurance for the Food Industries by WA Gould Pdf

This revision of Total Quality Assurance brings useful up-to-date methods used to assure product and process quality of food product and process quality of food products and the changes taking place in the field of quality assurance. The book is a practical authority on food quality assurance and the methods are those found in practice today in the food industries. It is a valuable text for the student of food science and technology and for the practicing quality assurance technologist. The third edition has over 450 page of A to Z technology and practical application of the latest methods and detailed procedure in developing total quality assurance in all food plants, including sanitary standards, as well as bacteriological procedures. The text is divided in to two major parts. Part one Fundamentals: sets forth the basic principles of total quality assurance for management and the ultimate employee. These principles are necessary for the successful operation of a food firm in these times. Part two Product evaluation: the text describes the various attributes and the characteristics of food plant quality evaluation methods. Examples are given for the evaluation of a wide array of food products. The methods and procedures described in this text have been applied to most situations for control, evaluation and auditing of the quality of foods. This is a complete instruction book, easily followed, yet technically complete for the food technologist, by the proven experts in the field of sanitation and quality assurance.

Sensory Analysis for Food and Beverage Quality Control

David Kilcast

Author : David Kilcast
Publisher : Elsevier
Page : 400 pages
File Size : 46,5 Mb
Release : 2010-05-24
Category : Technology & Engineering
ISBN : 9781845699512

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Sensory Analysis for Food and Beverage Quality Control by David Kilcast Pdf

Producing products of reliable quality is vitally important to the food and beverage industry. In particular, companies often fail to ensure that the sensory quality of their products remains consistent, leading to the sale of goods which fail to meet the desired specifications or are rejected by the consumer. This book is a practical guide for all those tasked with using sensory analysis for quality control (QC) of food and beverages. Chapters in part one cover the key aspects to consider when designing a sensory QC program. The second part of the book focuses on methods for sensory QC and statistical data analysis. Establishing product sensory specifications and combining instrumental and sensory methods are also covered. The final part of the book reviews the use of sensory QC programs in the food and beverage industry. Chapters on sensory QC for taint prevention and the application of sensory techniques for shelf-life assessment are followed by contributions reviewing sensory QC programs for different products, including ready meals, wine and fish. A chapter on sensory QC of products such as textiles, cosmetics and cars completes the volume. Sensory analysis for food and beverage quality control is an essential reference for anyone setting up or operating a sensory QC program, or researching sensory QC. Highlights key aspects to consider when designing a quality control program including sensory targets and proficiency testing Examines methods for sensory quality control and statistical data analysis Reviews the use of sensory quality control programs in the food and beverage industry featuring ready meals, wine and fish

Food Industry Quality Control Systems

Mark Clute

Author : Mark Clute
Publisher : CRC Press
Page : 536 pages
File Size : 46,7 Mb
Release : 2008-10-22
Category : Technology & Engineering
ISBN : 9780849380297

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Food Industry Quality Control Systems by Mark Clute Pdf

After a sordid litany of recalls courtesy of the food industry, consumers are pointing the finger at companies that have failed to institute proper recall prevention techniques. While historical analysis shows no company is exempt from recall risk, most can be prevented with an efficient and verifiable quality control program.Authored by a 20-year

Food Safety and Quality Assurance

William T. Hubbert,Harry V. Hagstad,Elizabeth Spangler,Michael H. Hinton,Keith L. Hughes

Author : William T. Hubbert,Harry V. Hagstad,Elizabeth Spangler,Michael H. Hinton,Keith L. Hughes
Publisher : Wiley-Blackwell
Page : 320 pages
File Size : 46,9 Mb
Release : 1996-04-19
Category : Technology & Engineering
ISBN : 081380714X

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Food Safety and Quality Assurance by William T. Hubbert,Harry V. Hagstad,Elizabeth Spangler,Michael H. Hinton,Keith L. Hughes Pdf

Teaches students and practitioners how to: understand the food chain as a single entity, collect and analyze data relevant to investigation of foodborne disease outbreaks, identify human health hazards in foods of animal origin, and principles of safe food.

Food Quality Management

Pieternel A. Luning,Willem J. Marcelis

Author : Pieternel A. Luning,Willem J. Marcelis
Publisher : Brill Wageningen Academic
Page : 0 pages
File Size : 54,7 Mb
Release : 2020
Category : Food industry and trade
ISBN : 9086863485

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Food Quality Management by Pieternel A. Luning,Willem J. Marcelis Pdf

Also available as E-book see food-quality-management For more information about the e-book, please contact Sales. Consumer understanding of food quality is crucial as their concerns for healthy, safe and sustainable food production remain high. This forces actors and stakeholders in the agribusiness and food industry to use quality management as a strategic approach in production and innovation. This book describes Food Quality Management (FQM) in one integrated concept. Firstly, all relevant aspects of food quality management are combined into one FQM-function model, which shaped the structure of the book chapters. Secondly, the authors have embedded the techno-managerial approach in the book. This approach starts with the notion that food quality is the outcome of the combined effect of food behaviour and human behaviour. The core principle of this approach is the concurrent use of technological and managerial theories and models to analyse food systems behaviour and people's quality behaviour and generate adequate improvements to the system. Topics covered in the book include food quality properties and concepts, essentials of quality management and food technology, and details about food and human behaviour. Furthermore, this book describes in detail the technological and managerial principles and practices in the five FQM functions, quality design, quality control, quality improvement, quality assurance, and quality policy and strategy. Moreover, for each function a special topic relevant for the function is highlighted, namely consumer-oriented design, product versus resource control, quality gurus and improvement, quality assurance standards and guidelines (like GMP, HACCP, ISO2200, IFS and BRC), and Total Quality Management. This publication is a must-have for students, researchers and agribusiness and food industry professionals active in various areas of food production in the supply chain. The integrated approach with technological and managerial principles and concepts for analysing food quality management issues makes this a valuable reference book.

Food Packaging Materials

Preeti Singh,Ali Abas Wani,Horst-Christian Langowski

Author : Preeti Singh,Ali Abas Wani,Horst-Christian Langowski
Publisher : CRC Press
Page : 443 pages
File Size : 53,8 Mb
Release : 2017-06-26
Category : Technology & Engineering
ISBN : 9781315356792

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Food Packaging Materials by Preeti Singh,Ali Abas Wani,Horst-Christian Langowski Pdf

This book is arguably the first one focusing on packaging material testing and quality assurance. Food Packaging Materials: Testing & Quality Assurance provides information to help food scientists, polymer chemists, and packaging technologists find practical solutions to packaging defects and to develop innovative packaging materials for food products. Knowledge of packaging material testing procedures is extremely useful in the development of new packaging materials. Unique among books on packaging, this reference focuses on basic and practical approaches for testing packaging materials. A variety of packaging materials and technologies are being used, with glass, paper, metal, and plastics as the most important groups of materials. Material properties such as mechanical and other physical properties, permeability, sealing, and migration of substances upon food contact are determining factors for food quality, shelf life, and food safety. Therefore, food packaging materials have to be tested to ensure that they have correct properties in terms of permeability for gases, water vapor, and contaminants; of mechanical and other physical properties; and of the thickness of main components and coating layers. This book has been designed to shed light on food packaging material testing in view of packaging integrity, shelf life of products, and conformity with current regulations. This comprehensive book, written by a team of specialists in the specific areas of food packaging, package testing, and food contact regulations, deals with the problems in a series of well-defined chapters. It covers the relations between packaging properties and shelf life of products and describes testing methods for plastics, metal, glass, and paper, including the areas of vibration, permeation, and migration tests. It will be of benefit for students, scientists, and professionals in the area of food packaging.

A Guide to Food Quality Assurance

John Sumner

Author : John Sumner
Publisher : Unknown
Page : 258 pages
File Size : 55,8 Mb
Release : 1995
Category : Food
ISBN : 0644429003

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A Guide to Food Quality Assurance by John Sumner Pdf