Chilled Foods

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

Produk Detail:

  • Author : Michael Stringer
  • Publisher : Woodhead Publishing
  • Pages : 486 pages
  • ISBN : 9781855734999
  • Rating : 3/5 from 1 reviews
CLICK HERE TO GET THIS BOOKChilled Foods

Chilled Foods

Chilled Foods
  • Author : Michael Stringer
  • Publisher : Woodhead Publishing
  • Release : 07 May 2021
GET THIS BOOKChilled Foods

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
  • Publisher : Elsevier
  • Release : 24 September 2008
GET THIS BOOKChilled Foods

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

Best Practice Guidelines for the Production of Chilled Foods

Best Practice Guidelines for the Production of Chilled Foods
  • Author : Chilled Food Association
  • Publisher : Stationery Office/Tso
  • Release : 01 January 2006
GET THIS BOOKBest Practice Guidelines for the Production of Chilled Foods

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

Principles of Food Processing

Principles of Food Processing
  • Author : Dennis R. Heldman,Richard W Hartel
  • Publisher : Springer Science & Business Media
  • Release : 31 March 1997
GET THIS BOOKPrinciples of Food Processing

This book focuses on the most common unit operations utilized in modern food processing operations. It contains both descriptive and quantitative analysis of the typical food processes found in modern food processing plants. The descriptive information provides students with background on the process and the impact of the process on food product quality. The quantitative description assists the student in understanding the ability of the process to achieve the desired result and the consequences of improper operation of the process.

Encyclopedia of Food and Health

Encyclopedia of Food and Health
  • Author : Anonim
  • Publisher : Academic Press
  • Release : 26 August 2015
GET THIS BOOKEncyclopedia of Food and Health

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

Evaluation of Product Shelf-life for Chilled Foods

Evaluation of Product Shelf-life for Chilled Foods
  • Author : G. D. Betts,Helen M. Brown,Linda Everis
  • Publisher : Unknown Publisher
  • Release : 07 May 2021
GET THIS BOOKEvaluation of Product Shelf-life for Chilled Foods

Shelf-life is an important attribute of chilled food products. An understanding of product shelf-life is essential in assuring the safety and quality of the product at the time of consumption. It also impinges on issues as diverse as storage, distribution and marketing. However, establishing shelf-life for a chilled product is not easy, and a wide range of factors must be taken into account. Written by a team of CCFRA and industry specialists with expertise in all aspects of chilled product

The Manufacture of Vacuum and Modified Atmosphere Packaged Chilled Foods

The Manufacture of Vacuum and Modified Atmosphere Packaged Chilled Foods
  • Author : G. D. Betts,Dr. Roy Betts
  • Publisher : Unknown Publisher
  • Release : 07 May 2021
GET THIS BOOKThe Manufacture of Vacuum and Modified Atmosphere Packaged Chilled Foods

This guide provides advice to assist manufacturers with the safe production of vacuum packaged and modified atmosphere packaged food products. It is an essential reference document for anyone producing these foods - including small scale operators.Vacuum and modified atmosphere packaging are highly effective ways of preventing food spoilage but can create conditions which may lead to growth of anaerobic organisms such as Clostridium botulinum. This code of practice gives clear and practical advice on what conditions must be met