Chilled Foods

Chilled Foods
Author: Michael Stringer
Publsiher: Woodhead Publishing
Total Pages: 486
Release: 2000
ISBN 10: 9781855734999
ISBN 13: 1855734990
Language: EN, FR, DE, ES & NL

Chilled Foods Book Review:

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

Chilled Foods

Chilled Foods
Author: M. Brown
Publsiher: Elsevier
Total Pages: 688
Release: 2008-09-24
ISBN 10: 1845694880
ISBN 13: 9781845694883
Language: EN, FR, DE, ES & NL

Chilled Foods Book Review:

The key requirements for chilled food products are good quality and microbiological safety at the point of consumption. The first edition of Chilled foods quickly established itself as the standard work on these issues. This major new edition strengthens that reputation, with extensively revised and expanded coverage (including more than ten new chapters) and significant participation from those in the chilled food industry to increase the publication’s relevance to practitioners. The introduction discusses key trends and influences in the chilled foods market. Part one explores the critical importance of raw material selection and packaging materials in final product quality, with expanded coverage of particular ingredients such as fish, cheese and poultry and a new contribution on chilled food packaging materials and technologies. Part two focuses on technologies and processes in the supply chain, with entirely new chapters on refrigeration, storage and transport and non-microbial hazards such as allergens, among others. Alongside are updated chapters on the important topics of hygienic design, cleaning and disinfection and temperature monitoring and measurement. Part three covers microbiological hazards, with new chapters on predictive microbiology and conventional and rapid analytical microbiology. The final part contains three new chapters devoted to essential issues in safety and quality management, such as shelf-life, quality and consumer acceptability. A wholly updated chapter on legislation and criteria completes the volume. Extensively revised and expanded, the third edition of Chilled foods is an essential reference for professionals involved in the manufacture of chilled food products. Reviews key trends and influences in the chilled food market Explores the importance of raw material selection and packaging materials in final product quality Discusses technologies and processes in the supply chain, focusing on refrigeration, storage and transport

Chilled Foods

Chilled Foods
Author: Emily Pattullo,Key Note Publications
Publsiher: Anonim
Total Pages: 190
Release: 2002
ISBN 10: 9781841683683
ISBN 13: 184168368X
Language: EN, FR, DE, ES & NL

Chilled Foods Book Review:

Processing and Quality of Foods Chilled foods

Processing and Quality of Foods  Chilled foods
Author: P. Zeuthen
Publsiher: Anonim
Total Pages: 376
Release: 1990
ISBN 10: 9781851664979
ISBN 13: 1851664971
Language: EN, FR, DE, ES & NL

Processing and Quality of Foods Chilled foods Book Review:

Cook Chill Catering Technology and Management

Cook Chill Catering  Technology and Management
Author: N. Light,A. Walker
Publsiher: Springer Science & Business Media
Total Pages: 363
Release: 1990-06-30
ISBN 10: 9781851664375
ISBN 13: 1851664378
Language: EN, FR, DE, ES & NL

Cook Chill Catering Technology and Management Book Review:

Best Practice Guidelines for the Production of Chilled Foods

Best Practice Guidelines for the Production of Chilled Foods
Author: Chilled Food Association
Publsiher: Stationery Office/Tso
Total Pages: 110
Release: 2006-01-01
ISBN 10: 9780117022836
ISBN 13: 0117022837
Language: EN, FR, DE, ES & NL

Best Practice Guidelines for the Production of Chilled Foods Book Review:

The CFA Guidelines cover a wide range of chilled products of varying shelf lives, manufactured under different hygiene conditions. The structure of the Guidelines enables easy selection of the relevant information for the category of the products covered. Chilled foods can include both raw and heat-processed ingredients which must be microbiologically safe on consumption and pathogens that could result in illness need to be controlled. The CFA Guidelines provide the fundamental principles for the design of safe manufacturing operations. Businesses must show that food is fit to eat, this requires following risk-based procedures using the principles of HACCP (Hazard Analysis and Critical Control Points). The CFA Guidelines provide comprehensive information on HACCP including implementation and monitoring, verification and documentation.The Guidelines illustrate good practice to help the manufacturer to demonstrate that hazards have been controlled and to document that risks have been assessed. Areas are clearly highlighted that are either required by law or that are considered by CFA to ensure food safety and desirable conditions are also highlighted. The Guidelines provide a decision tree with case study examples to help identify the minimum class of area hygiene standards required. The Guidelines will also prove useful when working with local enforcement authorities to implement legal requirements at the production stage and may assist food business operators in complying with third party technical standards. The Guidelines present comprehensive information and guidance including: Main hazards; Control measures; HACCP systems; Shelf life assessment; Decision tree for minimum hygiene status; ·Regulatory requirements; Traceability; Product recall

Principles and Applications of Modified Atmosphere Packaging of Foods

Principles and Applications of Modified Atmosphere Packaging of Foods
Author: B. A. Blakistone
Publsiher: Springer Science & Business Media
Total Pages: 293
Release: 1999-04-30
ISBN 10: 9780834216822
ISBN 13: 0834216825
Language: EN, FR, DE, ES & NL

Principles and Applications of Modified Atmosphere Packaging of Foods Book Review:

Modified atmospheres are used to preserve foods without the need for unwanted preservatives. This book covers the subject from an industrial perspective and explains both how the technology works, and how it can be used. The editor and authors all have extensive practical knowledge of the subject and are world recognized authorities in the field. The new edition contains four new chapters and around 50% new material overall.

Food Technology

Food Technology
Author: Jill Robinson
Publsiher: Nelson Thornes
Total Pages: 168
Release: 2001
ISBN 10: 9780748760848
ISBN 13: 0748760849
Language: EN, FR, DE, ES & NL

Food Technology Book Review:

This text has been revised to cover 2001 GCSE specifications for the National Curriculum. It has increased emphasis on CAD-CAM, ICT, industrial practice and environmental issues.

Guidelines for the Handling of Chilled Foods

Guidelines for the Handling of Chilled Foods
Author: Anonim
Publsiher: Anonim
Total Pages: 55
Release: 1990
ISBN 10:
ISBN 13: CORNELL:31924089529881
Language: EN, FR, DE, ES & NL

Guidelines for the Handling of Chilled Foods Book Review:

Evaluation of Shelf Life for Chilled Foods

Evaluation of Shelf Life for Chilled Foods
Author: Anonim
Publsiher: Anonim
Total Pages: 35
Release: 1997
ISBN 10:
ISBN 13: OCLC:41934213
Language: EN, FR, DE, ES & NL

Evaluation of Shelf Life for Chilled Foods Book Review:

Food Processing Technology

Food Processing Technology
Author: P.J. Fellows
Publsiher: CRC Press
Total Pages: 608
Release: 2000-07-11
ISBN 10: 9780849308871
ISBN 13: 0849308879
Language: EN, FR, DE, ES & NL

Food Processing Technology Book Review:

The first edition of Food Processing Technology was quickly adopted as the standard text by many food science and technology courses. While keeping with the practice of covering the wide range of food processing techniques, this new edition has been substantially expanded to take account of the advances in technology that have taken place since the publication of the first edition. The Second Edition includes new chapters on computer control of processing, novel 'minimal' technologies, and Ohmic heating, and an extended chapter on modified atmosphere packaging. It is a comprehensive - yet basic - text that offers an overview of most unit operations, while at the same time providing details of the processing equipment, operating conditions and the effects of processing on the biochemistry of foods. The book is divided into five parts, in which unit operations are grouped according to the nature of the heat transfer that takes place. Each chapter describes the formulae required for calculation of processing parameters, sample problems, and the effects on sensory characteristics and nutritional properties of selected foods. By combining food processing theory and calculations with descriptions of commercial practice and results of scientific studies, Food Processing Technology: Principles and Practice, Second Edition helps readers make attractive saleable products and extend the shelf-life of foods.

Hurdle Technologies Combination Treatments for Food Stability Safety and Quality

Hurdle Technologies  Combination Treatments for Food Stability  Safety and Quality
Author: Lothar Leistner,Grahame W. Gould
Publsiher: Springer Science & Business Media
Total Pages: 194
Release: 2002-08-31
ISBN 10: 9780306472633
ISBN 13: 0306472635
Language: EN, FR, DE, ES & NL

Hurdle Technologies Combination Treatments for Food Stability Safety and Quality Book Review:

Since centuries foods have been preserved by heating, chilling, drying, salting, conserving, acidification, oxygen-removal, fermenting, adding various preservatives, etc., and often these methods were applied in combinations. More recently the underlying principles of these traditional methods have been defined (i.e., F, t, aw, pH, Eh, competitive flora, various preservatives), and effective limits of these factors for microbial growth, survival, and death were established. Food preservation and also food quality depends in most cases on the empirical and now more often on the deliberate and intelligent application of combined preservative factors, i.e. on so-called hurdle technology. It also became obvious that futuristic food preservation methods (e.g., high hydrostatic pressure, high-intensity pulsed electric fields, high-intensity pulsed light, oscillating magnetic fields as well as food irradiation) are most effective in combination with additional hurdles. Thus, hurdle technology is also the key of food preservation in the future. Furthermore, basic aspects of hurdle technology (i.e., homeostasis, metabolic exhaustion, and stress reactions of microorganisms as well as the multitarget preservation of foods) have been recognized to be of fundamental importance and are increasingly studied in relation to hurdle technology. Different aspects of improvements of traditional foods and in the development of novel foods via hurdle technology have been covered recently in numerous articles and book chapters. However, Hurdle Technologies: Combination Treatments for Food Stability, Safety and Quality is the first work on hurdle technology in which all aspects, the possibilities and limitations of hurdle technology, are comprehensively outlined and evaluated. World-renowned on the subject, Leistner and Gould were instrumental in the development of the hurdle technology concept and in the last decades have obtained much practical experience in the application of this successful approach in the food industry worldwide.

Encyclopedia of Food and Health

Encyclopedia of Food and Health
Author: Anonim
Publsiher: Academic Press
Total Pages: 4006
Release: 2015-08-26
ISBN 10: 0123849535
ISBN 13: 9780123849533
Language: EN, FR, DE, ES & NL

Encyclopedia of Food and Health Book Review:

The Encyclopedia of Food and Health provides users with a solid bridge of current and accurate information spanning food production and processing, from distribution and consumption to health effects. The Encyclopedia comprises five volumes, each containing comprehensive, thorough coverage, and a writing style that is succinct and straightforward. Users will find this to be a meticulously organized resource of the best available summary and conclusions on each topic. Written from a truly international perspective, and covering of all areas of food science and health in over 550 articles, with extensive cross-referencing and further reading at the end of each chapter, this updated encyclopedia is an invaluable resource for both research and educational needs. Identifies the essential nutrients and how to avoid their deficiencies Explores the use of diet to reduce disease risk and optimize health Compiles methods for detection and quantitation of food constituents, food additives and nutrients, and contaminants Contains coverage of all areas of food science and health in nearly 700 articles, with extensive cross-referencing and further reading at the end of each chapter

Chilled Foods in the UK

Chilled Foods in the UK
Author: Anonim
Publsiher: Anonim
Total Pages: 329
Release: 2019
ISBN 10:
ISBN 13: OCLC:1143483213
Language: EN, FR, DE, ES & NL

Chilled Foods in the UK Book Review:

Description: A report by Leatherhead Food Research Association on market trends for a range of chilled food products.

Food Process Engineering

Food Process Engineering
Author: F. Xavier Malcata
Publsiher: CRC Press
Total Pages: 556
Release: 2020-12-14
ISBN 10: 1000693244
ISBN 13: 9781000693249
Language: EN, FR, DE, ES & NL

Food Process Engineering Book Review:

Food Process Engineering: Safety Assurance and Complements pursues a logical sequence of coverage of industrial processing of food and raw material where safety and complementary issues are germane. Measures to guarantee food safety are addressed at start, and the most relevant intrinsic and extrinsic factors are reviewed, followed by description of unit operations that control microbial activity via the supply of heat supply or the removal of heat. Operations prior and posterior are presented, as is the case of handling, cleaning, disinfection and rinsing, and effluent treatment and packaging, complemented by a brief introduction to industrial utilities normally present in a food plant. Key Features: Overviews the technological issues encompassing properties of food products Provides comprehensive mathematical simulation of food processes Analyzes the engineering of foods at large, and safety and complementary operations in particular, with systematic derivation of all relevant formulae Discusses equipment features required by the underlying processes

New Methods of Food Preservation

New Methods of Food Preservation
Author: Grahame W. Gould
Publsiher: Springer Science & Business Media
Total Pages: 324
Release: 1995-12-31
ISBN 10: 9780834213418
ISBN 13: 0834213419
Language: EN, FR, DE, ES & NL

New Methods of Food Preservation Book Review:

Index.

Nutrition and Food Services for Integrated Health Care

Nutrition and Food Services for Integrated Health Care
Author: Rita Jackson
Publsiher: Jones & Bartlett Learning
Total Pages: 546
Release: 1997
ISBN 10: 9780834207608
ISBN 13: 0834207605
Language: EN, FR, DE, ES & NL

Nutrition and Food Services for Integrated Health Care Book Review:

Dietetics educators and practitioners will find much in these pages to challenge them. As integrated health care systems evolve, For better or for worse, dietitians need to develop the skills and attitudes that will facilitate not just survival but also expansion of the profession. --Journal of the American Dietetic Association A must-have resource for nutrition and food service administrators, providing vital information about trends in the industry, how others are meeting current demands with innovative programs that contain costs without compromising quality, The standards of care in more progressive settings and how innovative techniques and technological advancements can be implemented to control resources while upholding these standards. Optional methods For The delivery of food service and nutrition care are presented along with actual case studies illustrating innovative solutions To The common dilemmas confronting dietetic professionals today. Includes an Instructor's Manual.

Food Technology

Food Technology
Author: Barbara Mottershead,Lesley Woods
Publsiher: Heinemann
Total Pages: 96
Release: 2003
ISBN 10: 9780435412180
ISBN 13: 0435412183
Language: EN, FR, DE, ES & NL

Food Technology Book Review:

"Create!" is a Design and Technology course for Key Stage 3. It provides all the material needed to deliver the demands of the new Key Stage 3 strategy. The course follows the QCA scheme and the materials support ICT requirements.

A Handbook of Food Packaging

A Handbook of Food Packaging
Author: Frank A. Paine,Heather Y. Paine
Publsiher: Springer Science & Business Media
Total Pages: 497
Release: 1992
ISBN 10: 9780216932104
ISBN 13: 0216932106
Language: EN, FR, DE, ES & NL

A Handbook of Food Packaging Book Review:

This is the second edition of a successful title first published in 1983 and now therefore a decade out of date. The authors consider the development of the right package for a particular food in a particular market, from the point of view of the food technologist, the packaging engineer and those concerned with marketing. While the original format has been retained, the contents have been thoroughly revised to take account of the considerable advances made in recent years in the techniques of food processing, packaging and distribution. While efficient packaging is even more a necessity for every kind of food, whether fresh or processed, and is an essential link between the food producer and the consumer, the emphasis on its several functions has changed. Its basic function is to identify the product and ensure that it travels safely through the distribution system to the consumer. Packaging designed and constructed solely for this purpose adds little or nothing to the value of the product, merely preserving farm or processor freshness or preventing physical damage, and cost effectiveness is the sole criterion for success. If, however, the packaging facilitates the use of the product, is reusable or has an after-use, some extra value can be added to justify the extra cost and promote sales. Many examples of packaging providing such extra value can be cited over the last decade.

Food and Beverage Packaging Technology

Food and Beverage Packaging Technology
Author: Richard Coles,Mark J. Kirwan
Publsiher: John Wiley & Sons
Total Pages: 344
Release: 2011-02-25
ISBN 10: 9781444392173
ISBN 13: 1444392174
Language: EN, FR, DE, ES & NL

Food and Beverage Packaging Technology Book Review:

Now in a fully revised and updated second edition, this volume provides a contemporary overview of food processing/packaging technologies. It acquaints the reader with food preservation processes, shelf life and logistical considerations, as well as packaging materials, machines and processes necessary for a wide range of packaging presentations. The new edition addresses environmental and sustainability concerns, and also examines applications of emerging technologies such as RFID and nanotechnology. It is directed at packaging technologists, those involved in the design and development of packaging, users of packaging in food companies and those who specify or purchase packaging. Key Features: An up-to-date and comprehensive handbook on the most important sector of packaging technology Links methods of food preservation to the packaging requirements of the common types of food and the available food packages Covers all the key packaging materials - glass, plastics and paperboard Fully revised second edition now covers sustainability, nanotechnology and RFID