In Pack Processed Foods

In Pack Processed Foods
Author: P Richardson
Publsiher: Elsevier
Total Pages: 432
Release: 2008-06-13
ISBN 10: 1845694694
ISBN 13: 9781845694692
Language: EN, FR, DE, ES & NL

In Pack Processed Foods Book Review:

Recent developments have enabled the production of in-pack processed foods with improved sensory quality as well as new types of heat-preserved products packaged in innovative containers. This book reviews these advances in packaging formats and processing technologies and their application to produce higher quality, safer foods. Opening chapters cover innovative can designs and non-traditional packaging formats, such as retort pouches. The second part of the book reviews the developments in processing and process control technology required by newer types of packaging. Part three addresses the safety of in-pack processed foods, including concerns over pathogens and hazardous compounds in processed foods. The book concludes with chapters on novel methods to optimise the quality of particular types of in-pack processed foods such as fruit and vegetables, meat, poultry and fish products. In-pack processed foods: improving quality is a valuable reference for professionals involved in the manufacture of this important group of food products and those researching in this area. Reviews advances in packaging formats and processing technologies Covers innovative can designs and non-traditional packaging formats Examines the safety of in-pack processed foods, including concerns over pathogens

Trends in Packaging of Food Beverages and Other Fast Moving Consumer Goods FMCG

Trends in Packaging of Food  Beverages and Other Fast Moving Consumer Goods  FMCG
Author: Neil Farmer
Publsiher: Elsevier
Total Pages: 344
Release: 2013-02-26
ISBN 10: 0857098977
ISBN 13: 9780857098979
Language: EN, FR, DE, ES & NL

Trends in Packaging of Food Beverages and Other Fast Moving Consumer Goods FMCG Book Review:

Packaging plays an essential role in protecting and extending the shelf life of a wide range of foods, beverages and other fast-moving consumer goods. There have been many key developments in packaging materials and technologies in recent years, and Trends in packaging of food, beverages and other fast-moving consumer goods (FMCG) provides a concise review of these developments and international market trends. Beginning with a concise introduction to the present status and trends in innovations in packaging for food, beverages and other fast-moving consumer goods, the book goes on to consider modified atmosphere packaging and other active packaging systems, including smart and intelligent packaging, and the role these play in augmenting and securing the consumer brand experience. Developments in plastic and bioplastic materials and recycling systems are then discussed, followed by innovations and trends in metal, paper and paperboard packaging. Further chapters review international environmental and sustainability regulatory and legislative frameworks, before the use of nanotechnology, smart and interactive packaging developments for enhanced communication at the packaging/user interface are explored. Finally, the book concludes by considering potential future trends in materials and technologies across the international packaging market. With its distinguished editor and international team of expert contributors, Trends in packaging of food, beverages and other fast-moving consumer goods (FMCG) is an important reference tool, providing a practical overview of emerging packaging technologies and market trends for research and design professionals in the food and packaging industry, and academics working in this area. Introduces the present status, current trends and new innovations in the field whilst considering future trends in materials and technologies Considers modified atmosphere packaging and other active packaging systems including smart and intelligent packaging Discusses developments in plastic and bioplastic materials and recycling systems

Thermal Processing of Packaged Foods

Thermal Processing of Packaged Foods
Author: S. Donald Holdsworth,Ricardo Simpson
Publsiher: Springer
Total Pages: 516
Release: 2015-11-30
ISBN 10: 3319249045
ISBN 13: 9783319249049
Language: EN, FR, DE, ES & NL

Thermal Processing of Packaged Foods Book Review:

This new edition discusses the physical and engineering aspects of the thermal processing of packaged foods and examines the methods which have been used to establish the time and temperature of processes suitable to achieve adequate sterilization or pasteurization of the packaged food. The third edition is totally renewed and updated, including new concepts and areas that are relevant for thermal food processing: This edition is formed by 22 chapters—arranged in five parts—that maintain great parts of the first and second editions The First part includes five chapters analyzing different topics associated to heat transfer mechanism during canning process, kinetic of microbial death, sterilization criteria and safety aspect of thermal processing. The second part, entitled Thermal Food Process Evaluation Techniques, includes six chapters and discusses the main process evaluation techniques. The third part includes six chapters treating subjects related with pressure in containers, simultaneous sterilization and thermal food processing equipment. The fourth part includes four chapters including computational fluid dynamics and multi-objective optimization. The fifth part, entitled Innovative Thermal Food Processing, includes a chapter focused on two innovative processes used for food sterilization such high pressure with thermal sterilization and ohmic heating. Thermal Processing of Pa ckaged Foods, Third Edition is intended for a broad audience, from undergraduate to post graduate students, scientists, engineers and professionals working for the food industry.

Plants Approved to Pack Processed Fruits and Vegetables Under Continuous Inspection as of August 10 1954

Plants Approved to Pack Processed Fruits and Vegetables Under Continuous Inspection  as of August 10  1954
Author: United States. Agricultural Marketing Service
Publsiher: Anonim
Total Pages: 23
Release: 1954
ISBN 10:
ISBN 13: MINN:30000010215352
Language: EN, FR, DE, ES & NL

Plants Approved to Pack Processed Fruits and Vegetables Under Continuous Inspection as of August 10 1954 Book Review:

Processed Meats

Processed Meats
Author: Joseph P. Kerry,John F. Kerry
Publsiher: Elsevier
Total Pages: 752
Release: 2011-07-14
ISBN 10: 0857092944
ISBN 13: 9780857092946
Language: EN, FR, DE, ES & NL

Processed Meats Book Review:

In a market in which consumers demand nutritionally-balanced meat products, producing processed meats that fulfil their requirements and are safe to eat is not a simple task. Processed meats: Improving safety, nutrition and quality provides professionals with a wide-ranging guide to the market for processed meats, product development, ingredient options and processing technologies. Part one explores consumer demands and trends, legislative issues, key aspects of food safety and the use of sensory science in product development, among other issues. Part two examines the role of ingredients, including blood by-products, hydrocolloids, and natural antimicrobials, as well as the formulation of products with reduced levels of salt and fat. Nutraceutical ingredients are also covered. Part three discusses meat products’ processing, taking in the role of packaging and refrigeration alongside emerging areas such as high pressure processing and novel thermal technologies. Chapters on quality assessment and the quality of particular types of products are also included. With its distinguished editors and team of expert contributors, Processed meats: Improving safety, nutrition and quality is a valuable reference tool for professionals working in the processed meat industry and academics studying processed meats. Provides professionals with a wide-ranging guide to the market for processed meats, product development, ingredient options, processing technologies and quality assessment Outlines the key issues in producing processed meat products that are nutritionally balanced, contain fewer ingredients, have excellent sensory characteristics and are safe to eat Discusses the use of nutraceutical ingredients in processed meat products and their effects on product quality, safety and acceptability

Processing and Packaging Heat Preserved Foods

Processing and Packaging Heat Preserved Foods
Author: J.A.G. Rees,J. Bettison
Publsiher: Springer Science & Business Media
Total Pages: 250
Release: 1991-01-31
ISBN 10: 9780442302825
ISBN 13: 0442302827
Language: EN, FR, DE, ES & NL

Processing and Packaging Heat Preserved Foods Book Review:

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.

Improving the Thermal Processing of Foods

Improving the Thermal Processing of Foods
Author: P Richardson
Publsiher: Woodhead Publishing
Total Pages: 507
Release: 2004-07-30
ISBN 10: 9781855737303
ISBN 13: 1855737302
Language: EN, FR, DE, ES & NL

Improving the Thermal Processing of Foods Book Review:

It has long been recognised that thermal technologies must ensure the safety of food without compromising food quality.

Essentials of Thermal Processing

Essentials of Thermal Processing
Author: Gary S. Tucker,Susan Featherstone
Publsiher: John Wiley & Sons
Total Pages: 288
Release: 2011-06-09
ISBN 10: 1444348035
ISBN 13: 9781444348033
Language: EN, FR, DE, ES & NL

Essentials of Thermal Processing Book Review:

Thermal processing remains the most important method of food preservation in use today, and the scale of the industry is immense. The large scale of these production operations makes it more important than ever that the process is performed perfectly every time: failure will lead to product deterioration and loss of sales at best, and at worst to serious illness or death. This volume is a definitive modern-day reference for all those involved in thermal processing. It covers all of the essential information regarding the preservation of food products by heat. It includes all types of food product, from those high in acid and given a mild heat process to the low-acid sterilised foods that require a full botulinum cook. Different chapters deal with the manufacturing steps from raw material microbiology, through various processing regimes, validation methods, packaging, incubation testing and spoilage incidents. The authors have extensive knowledge of heat preservation covering all parts of the world and represent organisations with formidable reputations in this field. This book is an essential resource for all scientists and technologists in the food manufacturing industry as well as researchers and students of food science and technology.

Symposium on Aluminium Foil in Packaging

Symposium on Aluminium Foil in Packaging
Author: Anonim
Publsiher: Anonim
Total Pages: 219
Release: 1968
ISBN 10:
ISBN 13: CORNELL:31924003597196
Language: EN, FR, DE, ES & NL

Symposium on Aluminium Foil in Packaging Book Review:

Plants Approved to Pack Processed Fruits and Vegetables Under Continuous Inspection

Plants Approved to Pack Processed Fruits and Vegetables Under Continuous Inspection
Author: Anonim
Publsiher: Anonim
Total Pages: 23
Release: 1954
ISBN 10:
ISBN 13: IND:30000091765630
Language: EN, FR, DE, ES & NL

Plants Approved to Pack Processed Fruits and Vegetables Under Continuous Inspection Book Review:

Food Packaging

Food Packaging
Author: Takashi Kadoya
Publsiher: Academic Press
Total Pages: 452
Release: 2012-12-02
ISBN 10: 008092395X
ISBN 13: 9780080923956
Language: EN, FR, DE, ES & NL

Food Packaging Book Review:

This book describes the basic principles of food packaging, as well as recent advances in new materials. The Japanese are world leaders in this area, and detailed information on certain aspects of their industry are presented in this volume. Sanitation and waste of food packaging materials Food packaging and energy in Japan New trends in the technology of food preservation Fresh and processed food packaging

Food Packaging Technology Handbook 2nd Revised Edition

Food Packaging Technology Handbook  2nd Revised Edition
Author: NIIR Board of Consultants & Engineers
Publsiher: NIIR PROJECT CONSULTANCY SERVICES
Total Pages: 749
Release: 2012-01-01
ISBN 10: 9381039097
ISBN 13: 9789381039090
Language: EN, FR, DE, ES & NL

Food Packaging Technology Handbook 2nd Revised Edition Book Review:

Food packaging technology is primarily concerned with packaging activities regarding protection of food products from biological, physical or chemical agents. With the growth of modern civilization, people are getting more concerned with hygiene and quality of the food. As a result of that, food packaging is gradually setting up its stand to contend with other industries. The importance of food packaging hardly needs emphasizing since only a handful of foods are sold in an unpackaged state. Packaging is the science, art, and technology of enclosing or protecting products for distribution, storage, sale, and use. Packaging also refers to the process of design, evaluation, and production of packages. Packaging can be described as a coordinated system of preparing goods for transport, warehousing, logistics, sale, and end use. Packaging contains, protects, preserves, transports, informs, and sells. With an increasing focus on sustainability and cost effectiveness, responsible companies no longer want to over package their food products, yet many remain unsure just where reductions can effectively be made. In near future it is going to be a booming industry. Food packaging can functionally be subdivided into five parts, which are containment, protection, communication, functionality, environmental and safety issues. The packaging industry’s growth has led to greater specialization and sophistication from the point of view of health and environment friendliness of packing material. The demand on the packaging industry is challenging, given the increasing environmental awareness among communities. The food packaging industry is growing at the rate of 22 to 25 per cent per annum. In near future it is going to be a booming industry. This book majorly deals with food adulteration and food quality control, strategy for achieving, success in food packaging, packaging materials for processed foods, food additives, trend of carbonated and still beverage spoilage, examination of canned foods, international food packaging, standard related to food safety, aseptic packaging of foodstuffs, computer aided graphic design in food packaging, thermal process determination, designing of thermal process for low acid foods, modified atmosphere packaging etc. Along with these features the book also encloses the description of equipments and machineries used in food processing and preservation with diagrams. This book also contains photographs of equipments and machineries used in food packaging. This book gives comprehensive account of food packaging, which is the most important part to preserve the food for a long time. The present volume has been written primarily for the benefit of new entrepreneurs, technologists, technical libraries and for those who want to diversify in the field of food industry.

Food Microbiology

Food Microbiology
Author: M. R. Adams,M. O. Moss
Publsiher: New Age International
Total Pages: 398
Release: 1996
ISBN 10: 9788122410143
ISBN 13: 8122410146
Language: EN, FR, DE, ES & NL

Food Microbiology Book Review:

Food Microbiology Is The First Entirely New, Comprehensive Student Text To Be Published On This Subject For More Than 10 Years. It Covers The Whole Field Of Modern Food Microbiology, Including Recent Developments In The Procedures Used To Assay And Control Microbiological Quality In Food.The Book Covers The Three Main Themes Of The Interaction Of Micro Organisms With Food-Spoilage, Food Borne Illness And Food Fermentation And Gives Balanced Attention To Both The Positive And Negative Aspect Which Result. It Also Discusses The Factors Affecting The Presence Of Microorganisms In Foods, As Well As Their Capacity To Survive And Grow. Suggestions For Further Reading, Of Either The Most Recent Or The Best Material Available, Are Included In A Separate Section.This Book Presents A Thorough And Accessible Account Of Modem Food Microbiology And Will Make And Ideal Course Book. Food Microbiology Is A Must For Undergraduates, Lecturers And Researchers Involved In The Biological Sciences, Biotechnology, And Food Science And Technology.

Tinplate in Packaging

Tinplate in Packaging
Author: Indian Institute of Packaging
Publsiher: Anonim
Total Pages: 78
Release: 1968
ISBN 10:
ISBN 13: UVA:X004368858
Language: EN, FR, DE, ES & NL

Tinplate in Packaging Book Review:

Introduction to Food Process Engineering

Introduction to Food Process Engineering
Author: P. G. Smith,Peter Geoffrey Smith
Publsiher: Springer Science & Business Media
Total Pages: 466
Release: 2003
ISBN 10: 9780306473975
ISBN 13: 0306473976
Language: EN, FR, DE, ES & NL

Introduction to Food Process Engineering Book Review:

This is a new book on food process engineering which treats the principles of processing in a scientifically rigorous yet concise manner, and which can be used as a lead in to more specialized texts for higher study. It is equally relevant to those in the food industry who desire a greater understanding of the principles of the food processes with which they work. This text is written from a quantitative and mathematical perspective and is not simply a descriptive treatment of food processing. The aim is to give readers the confidence to use mathematical and quantitative analyses of food processes and most importantly there are a large number of worked examples and problems with solutions. The mathematics necessary to read this book is limited to elementary differential and integral calculus and the simplest kind of differential equation.

Putting Food By

Putting Food By
Author: Ruth Hertzberg,Janet Greene,Beatrice Vaughan
Publsiher: Penguin
Total Pages: 464
Release: 2010-05-25
ISBN 10: 1101539909
ISBN 13: 9781101539903
Language: EN, FR, DE, ES & NL

Putting Food By Book Review:

“The bible of home canning, preserving, freezing, and drying.”—The New York Times For decades, Putting Food By has been the one-stop source for everything the home cook needs to know about preserving foods—from fruits and vegetables to meat and seafood. Now, this classic is fully up-to-date with the twenty-first-century kitchen. Whether you’re preserving to save money or to capture the taste of local, seasonal food at its peak, Putting Food By shares step-by-step directions to help you do it safely and deliciously. This fifth edition of Putting Food By includes: · Instructions for canning, freezing, salting, smoking, drying, and root cellaring · Mouthwatering recipes for pickles, relishes, jams, and jellies · Information on preserving with less sugar and salt · Tips on equipment, ingredients, health and safety issues, and resources

The Good Housekeeping Cookbook

The Good Housekeeping Cookbook
Author: Susan Westmoreland
Publsiher: Hearst Books
Total Pages: 832
Release: 2004-03
ISBN 10: 9781588163981
ISBN 13: 1588163989
Language: EN, FR, DE, ES & NL

The Good Housekeeping Cookbook Book Review:

We all need a little help in the kitchen, and there's no more reliable guidebook than the one you hold in your hands.

Nutritionism

Nutritionism
Author: Gyorgy Scrinis
Publsiher: Columbia University Press
Total Pages: 368
Release: 2013-06-18
ISBN 10: 0231527144
ISBN 13: 9780231527149
Language: EN, FR, DE, ES & NL

Nutritionism Book Review:

Popularized by Michael Pollan in his best-selling In Defense of Food, Gyorgy Scrinis's concept of nutritionism refers to the reductive understanding of nutrients as the key indicators of healthy food—an approach that has dominated nutrition science, dietary advice, and food marketing. Scrinis argues this ideology has narrowed and in some cases distorted our appreciation of food quality, such that even highly processed foods may be perceived as healthful depending on their content of "good" or "bad" nutrients. Investigating the butter versus margarine debate, the battle between low-fat, low-carb, and other weight-loss diets, and the food industry's strategic promotion of nutritionally enhanced foods, Scrinis reveals the scientific, social, and economic factors driving our modern fascination with nutrition. Scrinis develops an original framework and terminology for analyzing the characteristics and consequences of nutritionism since the late nineteenth century. He begins with the era of quantification, in which the idea of protective nutrients, caloric reductionism, and vitamins' curative effects took shape. He follows with the era of good and bad nutritionism, which set nutricentric dietary guidelines and defined the parameters of unhealthy nutrients; and concludes with our current era of functional nutritionism, in which the focus has shifted to targeted nutrients, superfoods, and optimal diets. Scrinis's research underscores the critical role of nutrition science and dietary advice in shaping our relationship to food and our bodies and in heightening our nutritional anxieties. He ultimately shows how nutritionism has aligned the demands and perceived needs of consumers with the commercial interests of food manufacturers and corporations. Scrinis also offers an alternative paradigm for assessing the healthfulness of foods—the food quality paradigm—that privileges food production and processing quality, cultural-traditional knowledge, and sensual-practical experience, and promotes less reductive forms of nutrition research and dietary advice.

Agricultural Research Service Program Plan

Agricultural Research Service Program Plan
Author: United States. Agricultural Research Service
Publsiher: Anonim
Total Pages: 329
Release: 1983
ISBN 10:
ISBN 13: UIUC:30112027506507
Language: EN, FR, DE, ES & NL

Agricultural Research Service Program Plan Book Review:

Changing Face of Processed Food Industry in India

Changing Face of Processed Food Industry in India
Author: Rajat K. Baisya
Publsiher: Ane Books Pvt Ltd
Total Pages: 318
Release: 2008
ISBN 10:
ISBN 13: UOM:39015080544664
Language: EN, FR, DE, ES & NL

Changing Face of Processed Food Industry in India Book Review: