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Author : Anonim
Publisher : Unknown
Page : 444 pages
File Size : 52,6 Mb
Release : 1968
Category : Electronic
ISBN : OCLC:476091109
Author : National Canners Association. Research Laboratories
Publisher : Unknown
Page : 368 pages
File Size : 41,8 Mb
Release : 1968
Category : Canning and preserving
ISBN : UOM:39015023191433
Author : National Canners Association. Research Laboratories,National Food Processors Association,National Canners Association
Publisher : Avi Publishing Company
Page : 336 pages
File Size : 45,8 Mb
Release : 1968
Category : Technology & Engineering
ISBN : 0870550276
Volume 1: Microbiology and processing. Volume 2: Analysis, sanitation and statistics.
Author : National Canners Association,National Canners Association. Research Laboratories
Publisher : Unknown
Page : 444 pages
File Size : 48,5 Mb
Release : 1968
Category : Canning and Preservign
ISBN : OCLC:258298812
Author : National Canners Association. Research Laboratories
Publisher : Unknown
Page : 462 pages
File Size : 55,9 Mb
Release : 1968
Category : Canning and preserving
ISBN : UOM:39015023191425
Author : Ahmed E. Yousef,Joy G. Waite-Cusic,Jennifer J. Perry
Publisher : John Wiley & Sons
Page : 404 pages
File Size : 53,6 Mb
Release : 2022-02-15
Category : Science
ISBN : 9780470425114
The new edition of the highly regarded laboratory manual for courses in food microbiology Analytical Food Microbiology: A Laboratory Manual develops the practical skills and knowledge required by students and trainees to assess the microbiological quality and safety of food. This user-friendly textbook covers laboratory safety, basic microbiological techniques, evaluation of food for various microbiological groups, detection and enumeration of foodborne pathogens, and control of undesirable foodborne microorganisms. Each well-defined experiment includes clear learning objectives and detailed explanations to help learners understand essential techniques and approaches in applied microbiology. The fully revised second edition presents improved conventional techniques, advanced analytical methodologies, updated content reflecting emerging food safety concerns, and new laboratory experiments incorporating commercially available microbiological media. Throughout the book, clear and concise chapters explain culture- and molecular-based approaches for assessing microbial quality and safety of diverse foods. This expanded and updated resource: Reviews aseptic techniques, dilution, plating, streaking, isolation, and other basic microbiological procedures Introduces exercises and relevant microorganisms with pertinent background information and reference material Describes each technique using accessible explanatory text, detailed illustrations, and easy-to-follow flowcharts Employs a proven “building block” approach throughout, with each new chapter building upon skills from the previous chapter Provides useful appendices of microbiological media, recommended control organisms, available supplies and equipment, and laboratory exercise reports With methods drawn from the authors’ extensive experience in academic, regulatory, and industry laboratories, Analytical Food Microbiology: A Laboratory Manual, Second Edition, is ideal for undergraduate and graduate students in food microbiology courses, as well as food processors and quality control personnel in laboratory training programs.
Author : National Canners Association. Research Laboratories
Publisher : Unknown
Page : 444 pages
File Size : 55,9 Mb
Release : 1968
Category : Canning and preserving
ISBN : 0870550284
Author : C.O. Mohan,Elizabeth Carvajal-Millan,C.N. Ravishankar,A. K. Haghi
Publisher : CRC Press
Page : 648 pages
File Size : 53,6 Mb
Release : 2018-02-28
Category : Science
ISBN : 9781351869638
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
Author : Yiu H. Hui
Publisher : CRC Press
Page : 698 pages
File Size : 44,5 Mb
Release : 2006
Category : Business & Economics
ISBN : 9781574445527
Author : Neusely da Silva,Marta Hirotomi Taniwaki,Valéria Christina Junqueira,Neliane Silveira,Maristela da Silva do Nascimento,Renato Abeilar Romeiro Gomes
Publisher : CRC Press
Page : 484 pages
File Size : 45,7 Mb
Release : 2012-12-18
Category : Science
ISBN : 9780203168394
Microbiological Examination Methods of Food and Water is an illustrated laboratory manual that provides an overview of current standard microbiological culture methods for the examination of food and water, adhered to by renowned international organizations, such as ISO, AOAC, APHA, FDA and FSIS/USDA. It includes methods for the enumeration of indicator microorganisms of general contamination, indicators of hygiene and sanitary conditions, sporeforming, spoilage fungi and pathogenic bacteria. Every chapter begins with a comprehensive, in-depth and updated bibliographic reference on the microorganism(s) dealt with in that particular section of the book. The latest facts on the taxonomic position of each group, genus or species are given, as well as clear guidelines on how to deal with changes in nomenclature on the internet. All chapters provide schematic comparisons between the methods presented, highlighting the main differences and similarities. This allows the user to choose the method that best meets his/her needs. Moreover, each chapter lists validated alternative quick methods, which, though not described in the book, may and can be used for the analysis of the microorganism(s) dealt with in that particular chapter. The didactic setup and the visualization of procedures in step-by-step schemes allow the user to quickly perceive and execute the procedure intended. This compendium will serve as an up-to-date practical companion for laboratory professionals, technicians and research scientists, instructors, teachers and food and water analysts. Alimentary engineering, chemistry, biotechnology and biology (under)graduate students specializing in food sciences will also find the book beneficial. It is furthermore suited for use as a practical/laboratory manual for graduate courses in Food Engineering and Food Microbiology.
Author : George Banwart
Publisher : Springer Science & Business Media
Page : 774 pages
File Size : 45,5 Mb
Release : 2012-12-06
Category : Technology & Engineering
ISBN : 9781468464535
The second edition of Basic Food Microbiology follows the same general outline as the highly successful first edition. The text has been revised and updated to include as much as possible of the large body of infor mation published since the first edition appeared. Hence, foodborne ill ness now includes listeriosis as well as expanded information about Campylobacter jejuni. Among the suggestions for altering the text was to include flow sheets for food processes. The production of dairy products and beer is now depicted with flow diagrams. In 1954, Herrington made the following statement regarding a review article about lipase that he published in thejournal of Dairy Science: "Some may feel that too much has been omitted; an equal number may feel that too much has been included. So be it." The author is grateful to his family for allowing him to spend the time required for composing this text. He is especially indebted to his partner, Sally, who gave assistance in typing, editing, and proofreading the manuscript. The author also thanks all of those people who allowed the use of their information in the text, tables, and figures. Without this aid, the book would not have been possible. 1 General Aspects of Food BASIC NEEDS Our basic needs include air that contains an adequate amount of oxy· gen, water that is potable, edible food, and shelter. Food provides us with a source of energy needed for work and for various chemical reactions.
Author : J.A.G. Rees,J. Bettison
Publisher : Springer Science & Business Media
Page : 260 pages
File Size : 44,9 Mb
Release : 1991-01-31
Category : Business & Economics
ISBN : 0442302827
Principles of heat preservation; heat processing equipment; aseptic processing and packaging of heat preserved foods in glass containers; packaging of heat preserved foods in plastic containers; leaker spoilage of foods heat processed in hermetically sealed containers; the effect of heat preservation on product quality; recommendations for the goodmanufacturing practice of heat preserved foods.
Author : D.D. Nambudiri:
Publisher : NIPA GENX ELECTRONIC RESOURCES & SOLUTIONS P. LTD.
Page : 472 pages
File Size : 54,8 Mb
Release : 2012-01-15
Category : Business & Economics
ISBN : 9381450099
In recent years there have been notable advances in the fisheries. Progresses made in refinements of vessels, new line materials and line-handling systems, preserving the catch, the availability of oceanographic-sensor equipments and the utilization of satellite technology to locate potential fishing grounds have greatly improved the fishing power of longline vessels. Post harvest technology of fish has evolved in the last one decade to a more energy-efficient, cost-effective, and quality upgrading technology. Since fresh fish can get spoiled very quickly, the development of technology for post-harvest preservation and methodology to convert fish to value added products have also become popular in recent times. Value addition helps in getting high price for the fishery products. There is a need to develop competent human resources in the field of post harvest management of fish and production of value added products from them. It is required to inculcate vocational and entrepreneurial skills in order to widen employment opportunities, particularly among rural youth and the disadvantaged sections of the society as well as to enable self employment.
Author : Rosa K Pawsey
Publisher : Royal Society of Chemistry
Page : 490 pages
File Size : 42,7 Mb
Release : 2007-10-31
Category : Technology & Engineering
ISBN : 9781847550330
This unique book covers the key issues relating to the control and management of the most commonly occurring food borne bacteria which compromise the safety and quality of food. The 21 case studies, drawn from a wide range of sources, present real life situations in which the management of food borne pathogens failed or was at risk of failure. Each chapter contains a case study which is supported by relevant background information (such as diagrams, tables of data, etc), study questions and a subsequent feedback commentary, all of which encourage the reader to apply their knowledge. With reference to specific organisms such as E. coli, Salmonella, Listeria monocytogenes and so on, the chapters move the reader progressively from strategies for control of food borne organisms, techniques for their control, appreciating risk, through sampling criteria and acceptance, to managing risk. With the provision of real-life problems to explore, along with the opportunity to propose and justify approaches to managing food safety, this book will be welcomed as a new approach to learning not only by students and their teachers, but also by food professionals in policy-making and enforcement and the many within the food industry who are involved with the management of food safety.
Author : Y. H. Hui,Sue Ghazala,Dee M. Graham,K.D. Murrell,Wai-Kit Nip
Publisher : CRC Press
Page : 766 pages
File Size : 43,7 Mb
Release : 2003-09-12
Category : Technology & Engineering
ISBN : 0203912918
Representing the vanguard in the field with research from more than 35 international experts spanning governmental, industrial, and academic sectors, the Handbook of Vegetable Preservation and Processing compiles the latest science and technology in the processing and preservation of vegetables and vegetable products. This reference serves as the only guide to compile key tools used in the United States to safeguard and protect the quality of fresh and processed vegetables. A vast and contemporary source, it considers recent issues in vegetable processing safety such as modified atmosphere packaging, macroanalytical methods, and new technologies in microbial inactivation.