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 : 01 August 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

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.

Microorganisms in Foods 6

Microorganisms in Foods 6
  • Author : International Commission on Microbiological Specifications for Foods (ICMSF)
  • Publisher : Springer Science & Business Media
  • Release : 18 June 2006
GET THIS BOOKMicroorganisms in Foods 6

Intended for those interested in applied aspects of food microbiology, for 17 commodity areas, this book describes the initial microbial flora and the prevalence of pathogens, the microbiological consequences of processing, spoilage patterns, episodes implicating those commodities with foodborne illness, and measures to control pathogens.

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

Food Processing Technology

Food Processing Technology
  • Author : P J Fellows
  • Publisher : Elsevier
  • Release : 22 June 2009
GET THIS BOOKFood Processing Technology

The first edition of Food processing technology was quickly adopted as the standard text by many food science and technology courses. This completely revised and updated third edition consolidates the position of this textbook as the best single-volume introduction to food manufacturing technologies available. This edition has been updated and extended to include the many developments that have taken place since the second edition was published. In particular, advances in microprocessor control of equipment, ‘minimal’ processing technologies, functional foods, developments

Food Preparation and Cooking

Food Preparation and Cooking
  • Author : Anonim
  • Publisher : Nelson Thornes
  • Release : 01 August 1996
GET THIS BOOKFood Preparation and Cooking

This book provides students with the best teaching programme for NVQ Catering and Hospitality in food preparation and cooking. Building on the proven success of the previous edition, it details the cookery units involved

Principles and Practices for the Safe Processing of Foods

Principles and Practices for the Safe Processing of Foods
  • Author : H J Heinz
  • Publisher : Elsevier
  • Release : 22 October 2013
GET THIS BOOKPrinciples and Practices for the Safe Processing of Foods

Principles and Practices for the Safe Processing of Foods presents information on the design, construction, and sanitary maintenance of food processing plants. This book also provides guidelines for establishing and implementing the Hazard Analysis Critical Control Points (HACCP) System and for training personnel in hygienic practices. This text is divided into 13 chapters and begins with the assessment of corporate policies concerning the controlled production of clean, wholesome foods in a sanitary manner. The next chapters deal with some of the

Encyclopedia of Agricultural, Food, and Biological Engineering

Encyclopedia of Agricultural, Food, and Biological Engineering
  • Author : Dennis R. Heldman,Carmen I. Moraru
  • Publisher : CRC Press
  • Release : 21 October 2010
GET THIS BOOKEncyclopedia of Agricultural, Food, and Biological Engineering

The Definitive Reference for Food Scientists & EngineersThe Second Edition of the Encyclopedia of Agricultural, Food, and Biological Engineering focuses on the processes used to produce raw agricultural materials and convert the raw materials into consumer products for distribution. It provides an improved understanding of the processes used in

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