Food safety, quality, and manufacturing processes
著者
書誌事項
Food safety, quality, and manufacturing processes
(Contemporary food engineering / Da-Wen Sun, series editor, . Handbook of food processing)
CRC Press, c2016
- : hardback
大学図書館所蔵 全5件
  青森
  岩手
  宮城
  秋田
  山形
  福島
  茨城
  栃木
  群馬
  埼玉
  千葉
  東京
  神奈川
  新潟
  富山
  石川
  福井
  山梨
  長野
  岐阜
  静岡
  愛知
  三重
  滋賀
  京都
  大阪
  兵庫
  奈良
  和歌山
  鳥取
  島根
  岡山
  広島
  山口
  徳島
  香川
  愛媛
  高知
  福岡
  佐賀
  長崎
  熊本
  大分
  宮崎
  鹿児島
  沖縄
  韓国
  中国
  タイ
  イギリス
  ドイツ
  スイス
  フランス
  ベルギー
  オランダ
  スウェーデン
  ノルウェー
  アメリカ
注記
Includes bibliographical references and index
内容説明・目次
内容説明
Packed with case studies and problem calculations, Handbook of Food Processing: Food Safety, Quality, and Manufacturing Processes presents the information necessary to design food processing operations and describes the equipment needed to carry them out in detail. It covers the most common and new food manufacturing processes while addressing relevant food safety and quality issues. The inclusion of case studies and problem calculations in most chapters differentiates this book from other books on food processing and engineering.
Highlights:
Handling and management of raw materials of foods
Sensory evaluation of foods
Hygiene and food sanitation
Case studies on the implementation of ISO22000, HACCP, and other management tools for the implementation of food safety-traceability
Food waste management case studies from the food industry along with life cycle analysis
The book explores food manufacturing from dairy, bakery and confectionery, fruits and vegetables, and nonalcoholic and alcoholic beverages to chocolate, oils and fats, meat, poultry, seafood, snacks, and functional foods with a case study on nutraceuticals. It presents an analysis of flavor production, highlighting the characterization of aroma compounds, the description of aroma compounds found in vegetables and fruits, and the reactions that thermally generate aroma in foods.
It also examines food quality and safety requirements throughout, including raw materials handling, sensory evaluation of foods, hygiene and food sanitation, ISO22000, HACCP, and food waste management. The book helps you keep up with diverse consumer demands and rapidly developing markets.
目次
Raw Materials of Foods: Handling and Management. Sensory Evaluation of Foods. Hygiene and Food Sanitation. ISO22000, Haccp and Other Management Tools for Implementation of Food Safety-Traceability Case Studies. Dairy Products Technology. Bakery Technology. Minimally Processed (Fresh-Cut) Fruits and Vegetables: Production, Quality and Safety. Non Alcoholic Beverages. Alcoholic Beverages. Chocolate Manufacturing. Fats and Oils Processing Technology. Meat and Meat Products: Processing, Quality and Safety. Poultry Manufacturing Technologies. Seafood Technology- the Case Study of the Seafood Industry in the Russian Federation. Snack Foods. Functional Foods. Functional Foods Case Study. the Incorporation of Omega-3 Fatty Acids and Phytosterol Esters Into Fillo Products. Flavour Production.
「Nielsen BookData」 より