Prepared Foods PDF Download
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Author | : Parthena Kotzekidou |
Publisher | : Academic Press |
Total Pages | : 480 |
Release | : 2016-04-27 |
Genre | : Technology & Engineering |
ISBN | : 0128020083 |
Download Food Hygiene and Toxicology in Ready-to-Eat Foods Book in PDF, ePub and Kindle
Food Hygiene and Toxicology in Ready-to-Eat Foods is a solid reference for anyone in the food industry needing to understand the complex issues and mechanisms of biological control and chemical hazards to ensure food safety. infectious and non-infectious contaminants in raw, minimally processed, and prepared foods are covered in detail, as well as effective measures to avoid foodborne infections and intoxications. The book is written by an international team of experts presenting the most up-to-date research in the field, and provides current applications and guidance to enhance food safety in the food industry. Strategies and recommendations for each food category include, among others, how to avoid cross-contamination of pathogens, the proper uses of antimicrobial coatings and spray cleanings of fresh produce, and acrylamide reduction during processing. leafy vegetables, fruit juices, nuts, meat and dairy products are some of the ready-to-eat foods covered. Provides the latest on research and development in the field of food safety incorporating practical real life examples for microbiological risk assessment and reduction in the food industry Includes specific aspects of potential contamination and the importance of various risks associated with ready-to-eat foods Describes potential harmful agents that may arise in foods during processing and packaging Presents information on psychrotropic pathogens and food poisoning strains, effect of temperature, Salmonella, Listeria, Escherichia coli, Bacillus cereus, Norovirus, parasites, fungal microbiota, enterotoxins, and more
Author | : Annabel Laura Merrill |
Publisher | : |
Total Pages | : 40 |
Release | : 1966 |
Genre | : Food |
ISBN | : |
Download Procedures for Calculating Nutritive Values of Home-prepared Foods Book in PDF, ePub and Kindle
Author | : Larry G. Traub |
Publisher | : |
Total Pages | : 196 |
Release | : 1979 |
Genre | : Convenience foods |
ISBN | : |
Download Convenience Foods and Home-prepared Foods Book in PDF, ePub and Kindle
Author | : Harry Hays Harp |
Publisher | : |
Total Pages | : 100 |
Release | : 1963 |
Genre | : Food prices |
ISBN | : |
Download Comparative Costs to Consumers of Convenience Foods and Home-prepared Foods Book in PDF, ePub and Kindle
Author | : John W. Allen |
Publisher | : DIANE Publishing |
Total Pages | : 111 |
Release | : 1992-09 |
Genre | : |
ISBN | : 1568060017 |
Download Strategic Directions in Supermarket Deli-Prepared Foods Book in PDF, ePub and Kindle
3Deli/prepared foods departments are one of the most dynamic in the food industry.2 Includes: managing the product mix; merchandising; sources, preparation and distribution; managing and staffing; suppliers, and strategic challenges.
Author | : Robert Bacon Reese |
Publisher | : |
Total Pages | : 24 |
Release | : 1957 |
Genre | : Frozen foods industry |
ISBN | : |
Download Production of Frozen Prepared Foods, 1954-55 Book in PDF, ePub and Kindle
Author | : Elsie Halstrom Dawson |
Publisher | : |
Total Pages | : 116 |
Release | : 1950 |
Genre | : Frozen foods |
ISBN | : |
Download Procedures for Home Freezing of Vegetables, Fruits, and Prepared Foods Book in PDF, ePub and Kindle
Author | : Jacqueline H. Beckley |
Publisher | : John Wiley & Sons |
Total Pages | : 416 |
Release | : 2017-10-23 |
Genre | : Technology & Engineering |
ISBN | : 1119149304 |
Download Accelerating New Food Product Design and Development Book in PDF, ePub and Kindle
Written primarily for directors and managers of food design and development, food scientists, technologists, and product developers, this book explains all the necessary information in order to help meet the increasing demands for innovation in an industry that is providing fewer resources. This updated edition, by a group of seasoned food industry business professionals and academics, provides a real-world perspective of what is occurring in the food industry right now, offers strategic frameworks for problem solving and R&D strategies, and presents methods needed to accelerate and optimize new product development. Accelerating New Food Product Design and Development, Second Edition features five brand new chapters covering all the changes that have occurred within the last decade: A Flavor Supplier Perspective, An Ingredient Supplier Perspective, Applying Processes that Accelerate New Product Development, Looking at How the University Prepares Someone for a Career in Food, and Innovative Packaging and Its Impact on Accelerated Product Development. Offers new perspectives on what really goes on during the development process Includes updated chapters fully describing the changes that have occurred in the food industry, both from a developer’s point of view as well as the consumer requirements Features a completely rewritten chapter covering the importance of packaging which is enhanced through 3D printing All of this against the impact on speed to market Filled with unique viewpoints of the business from those who really know and a plethora of new information, Accelerating New Food Product Design and Development, Second Edition will be of great interest to all professionals engaged in new food product design and development.
Author | : |
Publisher | : |
Total Pages | : 32 |
Release | : 1989 |
Genre | : Cookery |
ISBN | : |
Download Preparing Foods & Planning Menus Book in PDF, ePub and Kindle
Author | : Peter Jackson |
Publisher | : Springer |
Total Pages | : 281 |
Release | : 2018-05-21 |
Genre | : Social Science |
ISBN | : 3319781510 |
Download Reframing Convenience Food Book in PDF, ePub and Kindle
This book questions the simplistic view that convenience food is unhealthy and environmentally unsustainable. By exploring how various types of convenience food have become embedded in consumers’ lives, it considers what lessons can be learnt from the commercial success of convenience food for those who seek to promote healthier and more sustainable diets. The project draws on original findings from comparative research in the UK, Denmark, Germany and Sweden (funded through the ERA-Net Sustainable Food programme). Reframing Convenience Food avoids moral judgments about convenience food, and instead provides a refreshingly novel perspective guided by an understanding of everyday consumer practice. It will appeal to those with an interest in the sociology and politics behind health, consumerism, sustainability and society.