Food safety, quality, and manufacturing processes
Author(s)
Bibliographic Information
Food safety, quality, and manufacturing processes
(Contemporary food engineering / Da-Wen Sun, series editor, . Handbook of food processing)
CRC Press, c2016
- : hardback
Available at 5 libraries
  Aomori
  Iwate
  Miyagi
  Akita
  Yamagata
  Fukushima
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  Tochigi
  Gunma
  Saitama
  Chiba
  Tokyo
  Kanagawa
  Niigata
  Toyama
  Ishikawa
  Fukui
  Yamanashi
  Nagano
  Gifu
  Shizuoka
  Aichi
  Mie
  Shiga
  Kyoto
  Osaka
  Hyogo
  Nara
  Wakayama
  Tottori
  Shimane
  Okayama
  Hiroshima
  Yamaguchi
  Tokushima
  Kagawa
  Ehime
  Kochi
  Fukuoka
  Saga
  Nagasaki
  Kumamoto
  Oita
  Miyazaki
  Kagoshima
  Okinawa
  Korea
  China
  Thailand
  United Kingdom
  Germany
  Switzerland
  France
  Belgium
  Netherlands
  Sweden
  Norway
  United States of America
Note
Includes bibliographical references and index
Description and Table of Contents
Description
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.
Table of Contents
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.
by "Nielsen BookData"